Nanning gourmet coffee
Nanning gourmet coffee
May 2, 22 Creator in the field of high-quality food
Brine is a common seasoning in Chinese cuisine, and many cuisines, whether Cantonese or Fujian, will choose to cook with brine. Brine is made from many materials like anise, tangerine peel, angelica dahurica and licorice sauce. Brine in every restaurant is the recipe secret of the restaurant, so the formula is different. Brine is generally used repeatedly, and it is generally believed that the longer the brine is cooked, the better, the more authentic it tastes.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
So the longer the brine, the better? Will the brine go bad after such a long time? Will the "century-old brine" cooked repeatedly for a long time really not eat bad stomachs?
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
China bittern can be said to be all kinds of bittern. As long as it is eaten, it will become delicious if it is marinated in bittern for several hours. Braised chicken feet, braised pork feet, braised ribs, braised chicken wings and braised pork can be used as a main course or as a snack. It is a super happy and beautiful thing for the whole family to sit around the TV and eat stewed chicken feet, duck feet and duck wings.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
Although we all agreed that the longer the brine is cooked, the better, but we are also wondering how long the brine can be kept and how often it can be changed. Moreover, in the streets and alleys, especially in various century-old shops, how long has the brine been used, and will it really not deteriorate after such a long time? Will the food marinated in brine for so long really not be bad for your stomach?
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
Today, I'll tell you what happened to the braised dishes. Can we eat the "century-old brine" that we often see?
in the first part, let's talk about how brine is generally made.
We usually see many braised pork shops and restaurants that have been open all the time. The brine in these shops must be reheated every day. A key procedure of the brine is to boil it in time, then simmer it slowly with low fire, and finally it will be stuffy for several hours, and finally the braised pork will taste.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
, so under the condition of high temperature for a long time, the problem of whether the brine will deteriorate at first was solved, because bacteria can't survive under the continuous high temperature, and they have long been killed cleanly.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
So, what if the business in the store is not good? Generally, brine is heated at least once a day, and it can be heated every few days if it is winter. However, we also have a good way to keep fresh, that is, the refrigerator. Therefore, whether it is summer or winter, there is no need to worry about the deterioration of brine soup due to bacterial problems.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
Of course, the first premise is that this pot of brine is good from the beginning and has not deteriorated, because if it has deteriorated, it is futile to heat and keep it fresh, so just replace it.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
We know that the spices in brine are more abundant than those in our usual main course. Whether it is salt, soy sauce or other spices, the content is very high, and bacteria can't survive in this high concentration environment.
Moreover, the brine is very similar to the usual broth, which is often boiled for a long time. Every time the food put in the brine is marinated, some essence will be left in the brine soup. Every time the braised pork is boiled, it can be said that this pot of brine has been sublimated again.
why does the bittern taste better? Will the "century-old brine" really not deteriorate? We all misunderstood
Many century-old shops, but it takes about half a year for a pot of marinade to be considered as a good marinade. Think about it. It takes such a long time for a pot of marinade to be boiled, so many stores basically don't change the marinade again. Many old customers come to the store for that smell, and changing the marinade again will definitely not make that smell.