In the eyes of many diners, the real brine is the taste of time nourishment, but if you want to raise a pot of old brine, let time melt into the aroma, become a delicacy in people's mouths, it is not a worry-free thing, today we will talk about how to raise an old brine.
Want to raise an old brine, then in the initial construction stage of brine, it will take some effort, first of all, in the selection of spices, for the sour flavor needs to be used cautiously, the spices used also need to be fully cleaned, soaked in high liquor to use, this kind of pretreatment of spices, in the later brine replenishment should also be used.
A part of the old brine bottom soup, after it is boiled, should be fully filtered clean before it can be used to boil the brine, vegetable spices are what we commonly call the head of the material, before entering the brine boiling need to be fried with oil, this step is not only for incense, but also to reduce the moisture in it, especially when feeding should be so. The use of soy sauce, whether it is raw soy sauce or old soy sauce must be observed first, if there is obvious sediment, then the quality is not good, not suitable for the production of old brine, a lot of old brine in the daily maintenance of the deterioration, in fact, is caused by sauce.
Old brine can only be used for ingredient brine, the coloring step should be separated, and after each brine, boil the boiling brine, while playing the surface foam, let it sit again and fully filter the residue, cool through and refrigerate. Be sure to boil over a low heat the next day to avoid the brine from becoming bitter, and remove it in time if foam appears in the heating. According to the actual situation to set a principle of feeding, once determined to be in accordance with this proportion has been implemented, can not be easily changed, and finally need to often do a backup of the brine, if the old brine situation, you can use the backup brine as a primer, so that the re-boiled brine can be close to the original level.