When it comes to brine, I think most people like to eat it. In our country, the history of brine can also be said to have a long history, brine was first formed during the reign of King Hui of Qin in Bashu, and has been passed down to this day, whether it is a city or a village, looking at restaurants, streets and alleys, you can find its traces.
The production process of Chinese brine dishes is exquisite, and there are many types, and the production methods are similar. Marinated dishes are a common name for culinary cold food dishes, and are familiar home-cooked dishes in various regions. The marinade dishes are divided into 9 series, including red brine series, salt baking series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold mix series. Generally speaking, it is divided into two kinds: red halogen and white halogen; red halogen, that is, made of sugar color, is golden yellow or coffee color; white halogen, that is, it is made of no sugar color, which is colorless or natural. After being pickled, weather-dried, boiled and marinated, they are sliced by knife work and presented to the dining table of every household. Its taste is either dry and fragrant, or crisp and tender, or crisp, salty and fresh, bright in color, and is loved by people.
There are many types of chinese brine dishes, and their tastes are also different. That's why, even if you get the old recipe from the marinade shop, you can't fully make the same flavor of brine dish. The key to the delicious brine is the boiling of the brine, good marinade is often marinated out of the brine, the taste will make people linger, of course, there will be a lot of unsatisfactory brine. Therefore, if you want to make a delicious brine, the most critical step is to boil the brine.
I believe that everyone has heard of the "brine more boiling more fragrant" this saying, usually seen in the brine shops and restaurants, every day will always boil the brine heating, the most common like the brine egg in the breakfast shop, always in a heated state, part of the reason is to let customers eat hot breakfast, and the main reason should be to maintain the quality of the brine and enhance the delicious taste of the brine egg. Therefore, when making brine, first of all, it is necessary to boil on a high heat, then simmer slowly over low heat, and finally smoulder for a few hours, and after such a series of processes, the brine flavor will be tasted, and its taste will reach the best.
Although in our conventional understanding, the more the brine is boiled, the more fragrant it is, just like the principle of "the more wine is brewed and the more fragrant", there will always be a series of questions in our hearts: Is the brine really brine for as long as possible? After a long period of high temperature boiling, won't the brine spoil? Doesn't it get sour? Drinking boiled water repeatedly is not good for physical health, so won't the "century-old brine" that has been boiled for a long time not eat a bad stomach?
Then, in response to the above questions, we can first be sure that "the brine boiled at a long time at high temperature will not deteriorate", but the premise of its non-deterioration is that the brine boiled from the beginning is good, after all, the purpose of "high temperature repeated boiling" is to preserve freshness and taste, if the brine at the beginning has deteriorated, then all the work you do subsequently is futile. The reason for the deterioration of brine is obviously the problem of bacteria, but think about it, bacteria should have been killed in a high temperature environment, "high temperature sterilization" is not this the truth? Moreover, brine is made to put a lot of fillers, whether it is salt, soy sauce or other spices, its content is extremely high, bacteria can not survive in this high concentration environment. So rest assured, even if it is boiled at a high temperature for a long time, it will not cause the brine to deteriorate.
<h1 class="pgc-h-arrow-right" data-track="13" > the phenomenon of brine acidity for three reasons:</h1>
First, because when brine, the meat and vegetable dishes are marinated together. In this way, some soy products containing a lot of water and starch destroy the brine environment of the brine in the process of brine, resulting in acid deterioration of the brine, thereby destroying the taste and texture of the brine;
Second, because the red yeast rice is directly put into the brine when brine, some friends excessively pursue the color of the brine dish, blindly put the red yeast rice into the brine, but the red yeast rice contains some starch components, and this part of the starch will also be in the brine boiling process, resulting in brine acid;
The third reason is that the amount of brine is not suitable, too much or too little brine is not appropriate, if the brine is too much, it will smother the brine; if the brine is too little, it can not play a role in isolating bacteria in the air, which in turn leads to acidity in the brine.
A pot of marinade generally takes about half a year to be considered a good marinade, but think about it, it takes such a long time to get a pot of high-quality brine, so in order to ensure that the taste of brine does not change, many brine shops will not be easily replaced. So how do they do it?
In fact, the brine in the brine shop is not replaced until the whole pot is used up, but every day a new pot of fresh brine is re-prepared, and a part of the brine left over from the previous day is added to the new brine to boil together. In this way, the old marinade has been diluted and then slowly consumed, that is, to maintain the mellow taste of the brine, but also to increase the number of brine, the most important thing is that the boiled brine is still the original taste and healthier at the same time.
But having a good pot of brine not only requires a good production process, but also is extremely important to be able to preserve it well. So how to preserve old brine?
First, when choosing a storage container, it is best to choose an earthenware pot, not a metal container and a wooden container. Because the clay pot is usually very thick in the tank wall, it can effectively avoid the influence of external heat on the brine in the pot, so that the brine has been in a constant temperature environment, thereby prolonging the storage time of the brine;
Second, when using brine, it must be boiled to ensure that the brine does not deteriorate due to bacteria. The brine should also be filtered with gauze when storing. The ingredients for brine must also be cleaned so as not to affect the preservation of the brine. At the same time, it is necessary to separate the meat and vegetable dishes from the brine to avoid the phenomenon of brine becoming acid;
Third, in the four seasons of the year, because of the large differences in climate, different seasons require different storage methods. In winter, it only needs to be boiled once a day, and then stored; due to the large temperature difference between day and night in spring, summer and autumn, it is necessary to boil once a day in the morning and evening, so that it can be boiled at least 2 times a day to ensure that there will be no bacteria breeding in the brine and to ensure the mellow taste of the brine.
All right! The above is why the "century-old brine" does not deteriorate and is more fragrant! Don't you feel that the original brine still has so many doorways, long insight! If you think that the small written article is good and has received goods for you, then please give me likes, collection and attention at the end of the article! Your support is my biggest motivation to keep updated!