Nanning food curry
Nanning food curry
May 20, 2020 - Quality food field creators
Brine is is a common seasoning used in China's cuisines, no matter whether it's Cantonese cuisine, Min cuisine Sichuan cuisine many cuisines choose to use the brine to do dishes. Marinade is made with many ingredients similar to anise peel Angelica dahurica licorice soy sauce and other boiled. Each restaurant's brine is the restaurant's recipe secret, so the recipe is different, the brine is generally repeated use, and the public are generally agreed that the longer the brine is cooked, the better, the flavor is more correct, more authentic.
Why is the brine more brine more flavorful? The "hundred years of brine" really will not deteriorate? We all misunderstood
So the brine really the longer the better? The first thing you need to know is whether or not you're going to be able to get the best out of it. The long time repeatedly boiled "hundred years of brine" really will not eat bad stomach?
Why is the brine more brine more fragrant? "The first thing you need to do is to get your hands dirty.
Chinese brine can be said to be brine everything, as long as it is eaten, put into the brine inside the brine for a few hours to become delicious. Marinated chicken claws, marinated pig's feet, marinated pork ribs, marinated chicken wings, marinated meat, can be used as a main dish can also be used as a snack, the family sits around in front of the TV, eating marinated chicken claws, duck claws, duck wings, it is a super happy and wonderful thing.
Why is the brine more and more flavorful? "The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are going to do it. We all misunderstood
While we all default to the brine is cooked longer the better, but the heart is also wondering, in the end the brine can be put how long, how long and how long can be changed again? And the streets and alleys, especially a variety of centuries-old store, inside the brine in the end how long, after such a long time really will not deteriorate and bad? So long brine brine out of the food, really will not eat bad stomach?
Why is the brine more brine more fragrant? "The first thing you need to do is to get your hands dirty.
Today we will talk to you about what is really going on in the brine, we often see the "hundred years of brine" in the end can not eat?
The first part, we first say, brine is generally how to do.
We usually see those who have been operating a lot of meat stores, restaurants, these stores in the brine is certainly every day to the brine to reheat, brine a very critical program in time, open the fire simmering, and then slowly stewed over low heat, and finally smothered for a few hours, and finally produced a brine to the flavor.
Why is the brine more brine more fragrant? "The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. We have misunderstood
So in this long time high temperature conditions, we began to worry about the brine will not deteriorate the problem is solved, because the continuous high temperature bacteria what is certainly no way to survive, has long been killed cleanly.
Why is the brine more brine more fragrant? The "hundred years of brine" really will not deteriorate? We all misunderstood
So what if the store is not doing well? Generally keep the brine heated at least once a day, if it is winter, you can every few days that is hot once, and when, we have a good way of preserving the freshness, that is, the refrigerator. So whether it is summer or winter, do not have to worry about the brine because of bacterial problems lead to soup spoiled.
Why is the brine more fragrant? The "hundred years of brine" really will not deteriorate?
Of course, the primary premise is that this pot of brine is good to begin with, no deterioration, because if the brine has been deteriorated, how to heat and freshness is futile, directly change it.
Why is the brine more brine more fragrant? "The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. We have misunderstood
We know that the seasoning in the marinade is more than enough seasoning than we usually put in the main dish, whether it is salt or soy sauce and other seasonings, the content is very high, bacteria in this high concentration of the environment there is no way to survive.
And brine and usually talk about the soup is very similar, are often a long time to simmer, each time you put into the brine food, they are halogenated at the same time will leave some of the essence of the brine soup, every simmering brine meat can be said to be a pot of brine sublimation once again.
Why is the brine more brine more fragrant? The "hundred years of brine" really will not deteriorate?
Many centuries-old restaurants, a pot of marinade but need to go through about half a year to be considered a good marinade. Think of a pot of marinade after such a long time to boil into, so many stores will not replace the basic marinade, a lot of old customers to the store rushed to the flavor to come, re-exchange the marinade is certainly not to do that flavor.