The bad brine is a special one in the brine family, salty and fresh with a slight flavor of wine, with fresh ingredients to do, eat mouth is also very good! With scientific methods from the aged wine lees to extract the aroma of the lees juice, and then with the spicy sauce, refined from the aroma of lees brine body transparent without precipitation, highlighting the aroma of aged wine lees, fresh and salty taste moderate. The biggest feature of the bad brine, in addition to delicious, there is a strong inclusiveness! A pot of brine soup in hand, brine heaven and earth brine world, nothing is not brine! Whether it is meat, seafood or vegetarian dishes, as long as cooked to the bad halogen juice soaked in refrigerated flavor, out of the dish is a dish of appetizing summer cool dishes. Time can give food more breath and flavor, like river shrimp, flower snails usually soaked for 3 hours, you can get the perfect bad thing you want. Others, such as chicken claws, it is recommended to soak and refrigerate to rest overnight, and then take it out the next day when it is slowly moistened and flavored, by which time the brine will be bursting with a unique wine flavor, and the aroma is fragrant! The summer is not complete without the smell of wine lees, a few dishes of bad brine to relieve the heat, mimic the mouth of old wine, that share of cool energy, who ate who knows. The practice of bad halogen is not different from the same, bad halogen how easy it is, simply put, it is to cook the food want to wine lees, directly into the bad halogen juice, and so on into the flavor on the good! It's not a big deal for a kitchen buff to do it. Ingredients,Main ingredient: flower snails, river shrimp, chicken claws;Accessories: fragrant bad brine, spicy bad brine, ginger, green onions

bad brine river shrimp

Because shrimp roe containing high protein and astaxanthin, there is a certain nutritional value. Start a pot and pour in the right amount of water. Pour in cooking wine, ginger slices to fishy, open high heat to boil the water. When the water boils, put the river shrimp blanched in boiling water for 1 minute, pick up and drain, plate. Allow the prawns to cool to a low temperature and then add to the marinade, garnishing with green onions. The marinade will be more flavorful if the prawns are not soaked in it, soak for 3 hours and serve!

Brined snails

Soak the snails in salt water for half a day to soak away bacteria and sediment, then rinse the snails with water. Boil a pot of water, put ginger and cooking wine to deodorize, wait for the water to boil and then put in the snails, the flavor will be more fresh. When cooking, master the fire and time, the specific time depends on the size of the snail, generally boil three minutes. Then, fish out the snails into a bowl, this time the snails have been very clean. Finally, pour into the aroma of the bad marinade submerged snails, 3 hours later, the unique aroma of the wine bad things lingering between the snail meat, more a fragrance. Bad marinade chicken claws

The drained chicken claws into the pot of boiling water to cook for 15 minutes, until the chicken claws crispy into a bowl. If you like the texture and chicken claws have tearing and gaming pleasure friends, you can boil water boil 12 minutes. Rinse the cooked chicken claws with water and let it cool, this will give the chicken claws a more refreshing flavor. Once the chicken claws are cooled, pour in the marinade. Be careful to make sure the marinade doesn't go over the ingredients, so if you don't pour enough marinade in the first time, you can continue to add more. Finally, serve the chicken claws in an airtight serving bowl, refrigerate them in the fridge, and let them rest overnight. When the next day, the chicken claws are a clear, transparent color, it is done! Directly on the hand to nibble bad marinated chicken claws, skin and bone between the free trace of meat, are in the tongue intersection, and then the mouth is filled with cold fresh flavor, the days of the gods is probably so.