Speaking of pot-stewed vegetables, I think the saliva of the foodies is about to flow out. The appearance of pot-stewed vegetables is very bright, and people can't help but want to have a bite when they see it. And this kind of food can be eaten hot or cold, both of which are delicious. However, if you want to eat marinated vegetables, the key is to rely on brine. So if you want to make delicious brine, you must make good brine. No matter whether it is a meat dish or a vegetarian dish, as long as it is cooked in the prepared brine, the cooked food is fragrant and delicious.

The preparation of brine depends on spices, but not all spices can be put into the pot, and if too much spices are put into the pot, the taste will become very strange and very difficult to swallow. When making salt water, we only need five spices. Next, I would like to share with you five seasonings needed to prepare universal brine. No matter what kind of pickling is used, it is fragrant and delicious.

The first kind is cinnamon, which is a very common spice in our life. When we cook braised pork or braised chicken, we all use cinnamon. Cinnamon has a good function of removing fishy smell and enhancing fragrance, and it is also a medicinal material, which has the effects of warming the middle warmer, dispelling cold, dredging meridians and relieving pain and diarrhea. When making brine, first scrape the surface of cinnamon with a knife, and then put it in a pot to cook, so that the flavor of cinnamon can be fully exerted.

The second spice is star anise. Star anise is also a common seasoning in daily life. Illicium verum has a fragrance, which can not only be used as seasoning, but also play a medicinal role. In addition, star anise is also used to make cosmetics, beer and some food industry supplies. Illicium verum has a wide range of uses and is also a very good material for boiling brine.

The third spice is fennel, which may be rare in life, but it is the key spice to prepare brine. Fennel has a good deodorization function, and the meat cooked by fennel will be very fragrant and tender.

The fourth spice is dried tangerine peel, which is the orange peel we eat. After drying in the sun, all the water in the dried tangerine peel is evaporated and left for a long time to obtain the dried tangerine peel. Pericarpium Citri Tangerinae can be used not only as a medicinal material, but also as a seasoning, which can be mixed in brine to enhance fragrance and taste.

The fifth spice is clove. When it comes to cloves, many people think of them, but in fact, they are also a very versatile spice, which can be used not only to make meat pies and pickled foods, but also to make drinks. Clove has a strong aroma, which is an indispensable spice when making marinade, but the dosage must be controlled.

These are five basic seasonings for making universal brine.