As the saying goes: a century-old shop, expensive in the old halogen. In the long-established brine shop, can the marinade be preserved for decades or even hundreds of years? Of course not. Old brine into gold, well preserved old brine, brine dishes color and flavor are complete, details determine success or failure, want to make delicious brine dishes, brine cultivation is very critical!
<h1 class="pgc-h-arrow-right" >What is an old halogen? </h1>
The first marinade cooked with water and spices is a new marinade. On the basis of the new brine, add spices to cook the brine products, which is the old brine. In other words, the old brine is a marinade that has been used more than 2 times.
<h1 class= "pgc-h-arrow-right" > why old halogen is more fragrant than new ones formulated directly</h1>
First, when the old marinade is cooked, fresh spices and spices will be added every time, and the taste of the new and old spices is different, which makes the taste of the marinade have a sense of layering and the taste is fuller.
Second, when using the old marinade, the cooked meat, etc., is infiltrated in the marinade at the beginning, which is faster than the process of the new marinade that needs to be slowly burned out, that is, the taste is "fast". This is to say that it is easy to get started with a skilled teacher with students, and a novice teacher will always need a process, lacking a little heat.
< h1 class="pgc-h-arrow-right" > what is the composition of the old halogen? </h1>
The structure of the old halogen is generally divided into four layers, the upper layer is oil slick, the second layer is foam, the third layer is brine, and the fourth layer is slag. The third layer is the brine we need to use and preserve, so we need to skim off the oil slick foam, filter out the slag, and leave the brine in the middle. The brine experts of The Koufu Kokan share methods for preserving brine.
<h1 class="pgc-h-arrow-right" > how should the old halogen be preserved? </h1>
The preservation and recycling of old halogens must be carried out in the following steps:
First, remove the oil slick and foam. After each halogen, the oil slick and foam must be skimmed off as soon as possible, and the brine residue must be filtered out each time;
Second, boil the cleaned brine again, cool it thoroughly, and put it in the porcelain that has been detoxified;
Third, the brine must be filled with pottery or white enamel dishes or crisper boxes. Iron, tin, aluminum, copper and other metal utensils must not be used, otherwise the salt and other substances in the brine will have a chemical reaction with the metal, making the marinade discolored and tasteless, and even spoiled and cannot be used.
Finally, the old brine should be placed in a cool, ventilated, dustproof place, plus a gauze cover to prevent flies from falling into the brine to cool down; then sealed with a crisper box, pottery or white enamel dish, frozen or refrigerated in the refrigerator. If the refrigeration time can not be too long, at most a week, do not need to boil again immediately, cool and refrigerate again, so it is best to freeze.