What should I use to store the brine in the hotel?

1. After the brine has been used for a period of time, a small amount of raw material or spice residue will be left behind. At this time, it needs to be filtered to ensure the quality of the brine.

2. After repeated use of brine, the soup will become thicker. Although it has been filtered, it still needs to be "cleaned", that is, after mixing clean animal blood with water, slowly add it to the boil. In the brine, this is to use the adsorption and coagulation effect of protein to absorb the impurities in the brine to make the brine clear. For those who are particular about it, lean minced meat is used to "clean" the brine. However, it should be noted that each pot of brine should not be cleaned too many times to prevent the brine from losing its fresh flavor.

3. The floating oil in the brine should be removed frequently. It is best to leave only a thin layer of "oil surface" on the surface of the brine. Otherwise, too much oil will easily cause the brine to deteriorate due to oxidation and deterioration of fat.

4. When the brine is not in use, it should be boiled and placed in an enamel bucket to allow it to cool naturally, and do not shake it at will. In addition, bricks should be placed at the bottom of the barrel to maintain ventilation at the bottom. If it is summer, the brine must be boiled every day. If conditions permit, it can also be stored in a cold storage and frozen into ice cubes. When the brine is not used for a long time, it should be taken out of the cold storage from time to time, boiled, and then placed in the storage after cooling.