The color of salt water

Brine is the key to make a good pot-stewed dish.

Making method of pot-stewed vegetables:

1), mash the rock sugar, put 100g vegetable oil and rock sugar on the wok, stir-fry until it melts into silvery red, add 250 water to blend, and control it to a sugar color.

2) Add 5,000 grams of clear water to the pot, add ginger, onion, salt, crystal sugar, Shaoxing wine, sugar color (to make the soup reddish brown) and spice bag, and cook it with low fire (about 1 hour) until the fragrance overflows, and then it will become brine for use.

3) The wrapped seasoning package can be kept for next cooking, and the boiled brine can be used continuously. After each cooking, remove the impurity foam and skim off the oil slick. Boil the clean brine with salt and put it in a ceramic brine tank for preservation.

4) The next time you marinate, pour the brine into the pot and put it in the last seasoning bag to cook. If the seasoning package is cooked many times and the brine becomes turbid and tasteless, it should be replaced with a new seasoning package and brine to maintain the quality of the brine.