1. Put all spices into seasoning bags for later use.
2. Put water in the pot, add all the ingredients and bring to a boil.
3. Turn to low heat and cook for about 40 minutes. It's best to leave it overnight, it's more intense.
4, remove the spice residue can be used. Brine can be used repeatedly, and the older it is, the more fragrant it is. Seasoning materials will be added continuously according to the situation. When not used for a long time, it will be filtered and stored in the refrigerator or freezer.
Method of preserving brine
1, oil and brine are separated, boiled and then mixed.
After use every day, the grease on the surface of the brine is separated from the brine, boiled separately, and then re-injected into the brine. The advantage of this operation is better sterilization. If oil floats on the surface of salt water, not only the heating time is long, but also the salt water will often burn out. If the brine can't be completely burned, the bacteria inside can't be killed, leading to acidification of the brine.
2, the seasoning is not left, and it is refrigerated after controlling the soup.
After the brine is cooked, the first task is to take out the seasoning package, cool it to room temperature, wrap it with plastic wrap and put it in the fresh-keeping refrigerator for refrigeration. If the spice package is not fished out in time, the flavor of spices will continue to penetrate into the brine, so the medicinal taste of brine will be too strong.
3. Save trouble and avoid oil and water.
Master Guan, an expert in marinated vegetables, will boil the brine before closing the file every day, and then put the stainless steel barrel containing the brine in a ventilated place far away from the fire mouth, so few people can touch it, let alone touch raw water or grease.
After the arrival of hot summer, the preservation of brine became particularly difficult, so the master used the method of low temperature preservation to preserve brine.
Specific operation: Boil the brine, filter the residue, scoop the brine into a new clean oil-free and water-free bucket with a clean oil-free and water-free spoon, and store the bucket in the wind storage at low temperature.
4. The halogen barrel is not grounded and the barrel mouth is not covered.
No matter which storage method is used, it is necessary to pay attention to one thing: the bucket of salt water cannot be placed directly on the ground. You must make an iron or wooden shelf and put the salt bucket on the shelf, so as to ensure that the bottom of the bucket is also ventilated.
Besides, the lid of the bucket doesn't fit. Because there will be a certain amount of hot air after the brine is heated, if the cover is covered, the hot air will condense into water droplets, and if the water droplets fall into the brine, it will also lead to rancidity and long hair of the brine.
5, heating twice a day, the brine is not rancid.
Every day after work, master Guan, an expert in marinated vegetables, cooks the brine twice (once in the morning and once in the afternoon, keeping still). If the local temperature is high, it is best to boil the brine at least three times.
If the weather is too hot and the salt water is slightly sour, you can add a little baking soda to adjust it. If the sour taste is too strong, then this barrel of brine can only be discarded.