How to make a pot of old stew and keep it well?

1. Preparation and maintenance of brine;

Brine is a pot of black magic material, from which many delicious foods can be derived.

Brine is actually The flavor of time, by repeatedly adding the marinade and marinade, the flavor of the marinade and marinade will continue to accumulate, making the taste more mellow.

The production of brine is actually It is relatively simple, and the focus is on maintenance.

The following explains the preparation and maintenance of brine.

Preparation of brine:

Tools: Large-capacity soup pot (I personally have used casseroles and cast iron pots for better results. Cast iron pots are too expensive, so use a casserole!), soup residue Bag (used to hold brine and filter brine), colander.

Production process:

1. Stir the marinade to be cooked in lard over medium-low heat until fragrant. Add the stir-fried marinade and other marinades. Put the soup residue bag into the soup pot and stir-fry the oil.

2. Blanch the marinade that needs to be blanched and clean it.

3. Add cold water and marinade. Different marinades are cooked at different times. For example, it takes 2 hours for beef brisket and 1 hour for large intestine. Then braise beef brisket for 1 hour first, and then marinate large intestine for 1 hour. , leave a little water level to prevent the pot from overflowing. After the high heat is boiled, turn to low heat. After the braised meat is finished, turn off the heat. Do not take it out yet. Soak in the pot for half an hour, so that the braised meat will be more juicy.

4. For ingredients that require cold brine, boil the brine to sterilize it first, then turn off the heat for a while and add the ingredients.

5. Every time you make a large amount of braised meat, add an appropriate amount of marinated ingredients.

2. Maintenance of brine:

1. Whenever you finish brine, take out all the brine and throw away the brine. Filter the remaining brine twice with a soup bag. , to ensure that the soup is free of impurities.

2. The brine can be stored at room temperature for 1 day. If it needs to be stored for a short period of time, such as three or four days, put it in the refrigerator. If it needs to be stored for a long time, put it in the freezer, and keep it for a period of time. , 2 weeks in summer, take it out, boil it and cool it before putting it in the freezer.

3. If the braised food contains a lot of fat, put the brine in the refrigerator to allow the fat to solidify, then remove the fat.

4. After the brine has been used for a long time, more than 15 times, you can add minced chicken breast meat to the boiled brine to absorb some impurities, but it should not be done frequently.