What is brine?

Liquor is a kind of distilled liquor with strong aroma extracted from aged distiller's grains by scientific methods, and then mixed with hot sauce. The refined liquor is transparent without precipitation, which highlights the aroma of aged distiller's grains. Fresh and salty, it can be dipped in meat and vegetables, suitable for steaming, steaming, soup making and cooking.

Bad-flavored dishes are made with fragrant grains as the main seasoning, and the raw materials are pickled with bad salt, soaked in bad salt water or cooked with bad sauce. The finished dish has the characteristics of strong bad flavor, salty and sweet.

Fragrant grain is the residue obtained after the production of yellow rice wine, which is rich in vinegar components (such as ethyl acetate, ethyl propionate, ethyl isobutyrate, etc. ), so it has a unique wine aroma. Due to the different production methods of distiller's grains, fragrant distiller's grains can be divided into "red distiller's grains" and "white distiller's grains".

If monascus rice is added during brewing, there will be some monascus pigment in the distiller's grains, so it will be pink or purple. Red distiller's grains are mostly produced in Fujian. Liquor distiller's grains are white or light yellow, and are mostly produced in Jiangsu, Zhejiang and Shanghai. Because the rotten vegetables in different properties are different, the dishes made have their own flavors.

Xiangzaolu

Aromatic bittern refers to a kind of condiment with distiller's grains fragrance, no precipitation, transparent color and moderate fresh and salty taste, which is extracted from aged distiller's grains by scientific method and matched with spicy seasoning. Ready-made dried fragrant residue can not be directly used as seasoning, but must be processed into fragrant residue.

Fragrant, bad and bittern are mainly used for cooking hot-fried dishes. This condiment needs to be stored in the refrigerator around 10℃ to prevent it from turning sour when heated. The fragrant and bad brine can be reused, but be careful not to reuse it too many times, otherwise the brine will easily deteriorate when mixed together. Every time you use incense and vinegar, you should use clean chopsticks and spoons and keep them in cold storage.

The used fragrant and bad brine absorbs too much umami flavor, so there should be a limit to the number of times it is used. Generally speaking, the first two times you use the fragrant and bad brine, the taste will be better, and the taste will get worse later, because it is mixed with the taste of other foods, so the taste will get worse.

The refined distiller's grains are transparent without precipitation, which highlights the aroma of aged distiller's grains and can be used for pickling side dishes such as edamame. In addition, some fish and shrimp can also be put into the fragrant and smelly brine.