In fact, the recipe for making braised vegetables is really not important, because what is important in a pot of brine is not only the proportion of spices, but more importantly, the production process, daily maintenance and production skills, which are all very important. Also, food tastes are different in every place. Therefore, it is more about relying on your own experience and ability to deal with it flexibly. Of course, there are also things that need to be paid attention to when using brine. Let me introduce it to you below.

Precautions for using brine. Brine should be seasoned frequently during use. If the water is not enough, add water. If the fragrance is not enough, add spices. Do not add too many spices, flavorings, and coloring materials to the brine. If the spices, If you add too much seasoning, the taste of the ingredients in the prepared stewed vegetables will be covered, and all you eat will be the flavor of seasonings and spices. However, you should not add too little, otherwise it will not be fragrant enough. These ingredients only serve as a supplement. It makes the taste of the ingredients richer without covering the original taste of the ingredients, so that the braised vegetables taste better. Before the ingredients are marinated, some ingredients with strong flavors must be soaked in blood and then blanched. This can remove the fishy smell in the ingredients, so that the taste of the stewed dishes will be better, and it will also play a role in the brine. Very protective. When making braised vegetables, you need to understand the characteristics of each ingredient. For example, some ingredients with stronger flavors should be braised separately to avoid affecting the taste of other ingredients.

Preservation and Maintenance of Brine In daily use of brine, you must remove all the residues in the brine after braising the ingredients. These residues include not only bones but also minced meat. Over time, they will become damaged. It will give off a rotten smell. The longer the brine is used, the stronger the flavor in the brine, and the better the taste of the brine. Although old brine is good, you must also know how to maintain it. The brine will become very thick after long-term use. Thickness does not mean the taste, but the brine is very thick and contains more impurities. For such brine, you must first skim off the excess fat on the surface, leaving only about 5cm of floating oil, and then let it sit. After a night of brine, filter it with a dense spoon and discard any impurities at the bottom. Then clean the pot and pour the brine into the pot. The brine should be boiled once a day. If it is hot summer, it should be boiled once in the morning and evening. Then it should be placed in a ventilated and breathable place to allow the brine to naturally dissipate heat. Do not touch raw water and leave the lid half-open. It is recommended to use stainless steel buckets as containers for brine. Do not use metal containers such as iron, tin, aluminum, copper, etc., because the brine will chemically react with these metal substances, which will eventually cause the brine to have a rusty smell and even corrode the container. .

So whether the taste of a pot of brine is good enough is not determined by the formula alone. It is more about accumulating experience in the daily production process and maintaining the brine frequently. The longer the brine is used, the stronger the flavor will be and the more popular the dishes will be.