Chinese Food
Boil a pot of brine for summer (with the use and preservation of sauce stick bone and brine)
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Preservation of brine - the boiled brine can be fished out and dried. Put it in the fresh-keeping box and refrigerated for preservation. When heated, the sauce stick bone can be preserved - (3 jin) 1. Wash the stick bone with warm water and soak it in cold water for 10 minutes. 2. Remove it and blanch it in the boiling pot. Remove the blood foam. 3. Put it in the brine and bring it to a boil. Marinate for 1 hour. 4. Suck the bone marrow with a straw before eating the meat.
Cooking ingredients
Cooking Steps
Step1:Stir fry the sugar color (the secret of stir fry the sugar color) and put it into half pot of boiling water (cold water is not allowed. It is easy to splash outward) or add sugar directly without stir fry the sugar color, but the color and taste should be slightly different
Step2:Then put on the other materials and spices. Boil over high heat. Cook over low heat for another 30 minutes. When the fragrance overflows, the brine will be ready
Step3:Use of brine - it can be used to marinate any meat or vegetable. If the material with large oil is greasy after marinating, it can be frozen after the brine is cooled and refrigerated and the white floating oil on it is skimmed off with a spoon
Step4:You can cook noodles or stews with brine. It tastes very good. When you use it for many times, you can change the spice pack in time. You can add some green onion and ginger again each time. If you add some water, you can add some seasoning
Cooking tips:Note - it's better to pack the spice in the spice box or the kind of spice bag sold in the supermarket and put it into the brine. Of course, it's OK to wrap it up with a clean gauze to make the spice bag (I use this method to make delicious dishes).
