Why did the salt water I made turn sour? High score! !

1, put the meat and vegetables together, and the marinated things, especially tofu, must be served separately, not in one pot.

2. If food pigment is added, ordinary powdery pigment should be enough. If Redmi is used, Redmi is the most likely to turn sour.

Don't keep the medicine bag in the salt bucket. In that case, it will turn sour easily. Take it out and put it in the refrigerator after burning.

4, it is best not to put watercress, it is easy to turn sour. If you like that smell very much, you can buy additives such as bean flavor essence.

Extended data:

After brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of brine. After salt water is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be cleaned.

The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin "oil surface" on the surface of salt water. Otherwise, too much oil will easily lead to brine deterioration and fat oxidation deterioration. When the brine is not used, it should be boiled and put into an enamel bucket, and let it cool naturally. Don't shake it at will.

In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage.

Baidu encyclopedia-bittern