How to store braised soup?

Three principles of preservation and management of stewed soup:

1. "Winter is long and summer is short." Laolu soup is rich in various nutrients of meat. Everyone likes the taste, and bacteria also like it. If you are not careful, it will go rancid. When not in use, it should be boiled and sterilized basically once a day in summer, and at least once a week in winter. Even if the refrigerator is big enough to fit the jars, it still needs to be boiled once a week in the summer.

2. “Keep it clean”. Filter after each use to remove impurities from the minced meat and excess floating oil. There are many ways to filter. As a household brine tank, the capacity is not large. After cooling and taking out the materials, when the debris is at the bottom, pour out the old brine, throw away the sticky impurities at the bottom of the tank, and skim off the excess floating oil. Boil and store.

3. “Add ingredients regularly”. According to the old master's custom, after using the brine five times, a new spice bag should be added and the old one thrown away. As for water, sugar, soy sauce, etc., you can add them at any time according to actual needs.

Extended information:

The stewed soup should be taken care of frequently so that it can be used next time. The more times the stew is used, the longer it can be stored, the better the quality, and the more delicious the taste. This is why "hundred-year-old stew" is popular.

Properly keeping the brine can ensure that the brine soup lasts for a long time and the quality is not affected. Therefore, attention should be paid to the custody and storage of the brine soup. When storing the brine soup, avoid using iron buckets and wooden utensils, but instead Use earthenware for decoration, because the pottery body is thicker and can avoid the influence of external heat. Ironware is easy to rust and woodware has a peculiar smell. If it is inconvenient to use pottery, stainless steel can be used instead.

Reference: Baidu Encyclopedia Braised Soup