Is the soup in the braised vegetable shop never changed, and how about the braised soup in the brais

Not necessarily, it also depends on whether the soup can always be useful, and generally the residues of various foods will remain at the end, and if there are a lot of residues, they will definitely be replaced. But doesn't it mean that the more times you use that marinade, the longer you store it, the better? If that's the case, then people will definitely find a way to keep it and not replace it easily.

I remember that a friend of my mother opened a hotel, the scale is not very large, but it has been open for many years, and she also uses marinade to make marinade and braised pork in her hotel, which is very delicious, and she said that her marinade has been preserved for several years. It is said that the longer the storage time, the better the effect, the more fragrant and delicious the food will be, because it is stored more, and she also gave it to my mother to take it back during the Chinese New Year, and we went to buy the ingredients to sit on the stewed vegetables! But the things that come out of the marinade are very delicious, the taste is also very delicious, and the taste is also very good, much better than the freshly made marinade.

Could it be that there is something wrong with the brine that is kept without changing it? Isn't it healthy? Think about it, so many things can be put in the marinade, and it comes out without changing, batch after batch of food has been cooked in the same pot of marinade, and the storage time is added.

Think about it, there may still be food safety hazards! But then again, even if it's not healthy, what is it? It's out of our control!

The only thing we can do is not to buy braised vegetables and not to eat braised vegetables, but there are not so many people who pursue braised food. Also, in this day and age, there is no food worth eating with confidence. Whether you can accept it or not, whether you eat this human food or not, they all have some safety risks, you eat it like that, you don't eat it like that, and if you don't eat it, there are many people rushing to buy it and eat it.

Anyway, out of sight and out of mind, it doesn't matter if the marinade in his pickled vegetable shop is never changed, as long as he wants to eat it, he will still buy it back to satisfy his cravings, anyway, it's not just me who eats the pickled vegetables, it doesn't matter. <>

That's right, because after long-term marinating, the fat and some spice substances of the braised meat are integrated back into the brine, and the taste will become more and more fragrant.

The first 5 catties of brine boiled out, after the meat is removed, the brine is heated, 1 catty of brine is left, and the remaining 4 catties of Sun Cha brine can be poured out after the vegetarian dishes are marinated. The next time you marinate the ingredients, boil 4 catties of brine, add the 1 catty of old brine left last time to the marinated meat, repeat the above steps to make Kaifeng, take out the meat after marinating, heat and boil, and leave 1 catty and pour 4 catties. In this way, the brine is getting older and older.

In this way, the nitrite content of "old soup" will be higher and higher, which is conducive to food preservation. Brine is a high-salt liquid, it is difficult for bacteria to survive in this situation, and the brine is still used every day, and the high temperature also cuts off the way of bacteria to live, even if it is not boiled ingredients, these brine must be boiled at least once a day, so a good brine will not be bad for decades, and there is no need to worry about bacteria spoiling.

The first 5 catties of brine boiled out, after the meat is removed, the brine is heated, 1 catty of brine is set aside, and the remaining 4 catties of brine can be poured away after the vegetarian dishes are marinated. The next time you marinate the ingredients, boil 4 catties of brine, add the 1 catty of old brine left last time to the marinated meat, repeat the above steps, take out the marinated meat, heat and boil, and leave 1 catty and pour 4 catties. In this way, the brine is getting older and older.

In this way, the nitrite content of "old soup" will be higher and higher, which is conducive to food preservation. Brine is a high-salt liquid, it is difficult for bacteria to survive in this situation, and the brine is still used every day, and the high temperature also cuts off the way of bacteria to live, even if it is not boiled ingredients, these brine must be boiled at least once a day, so a good brine will not be bad for decades, and there is no need to worry about bacteria spoiling.

If you use it often, boil it every day, and if you use it occasionally, keep it refrigerated or frozen.

The preservation method of the marinade is to boil it every day, regardless of whether there are ingredients in the marinated soup, open the lid and let it cool naturally, cover the lid, pay attention to the fact that you must not touch the marinated soup, the reason is that there is a layer of oil on the surface of the marinated soup to isolate oxygen, and the marinated soup will not be bad if there is no oxygen, why open the lid of the pot and let it cool, the reason is also that the steam water is afraid of dripping onto the marinated soup, and the oxygen is afraid of oxygen entering the soup. I have been a chef for 8 years, pure hand-played, and hope to adopt.

Bring to a boil in a pot and must be done twice a day.

Storage of braised soup.

1: When using brine, it must be boiled, the excess oil slick on it must be removed, and then the foam should be cleaned, and the brine should be filtered and precipitated with gauze to keep the brine clean.

Second: the preservation of old brine must be done with clean utensils and good storage conditions (environmental hygiene, temperature regulation) in order to ensure the quality of brine and brine products.

Three: The temperature of the Spring Festival is gradually rising, so it is required to boil the brine every morning and evening and put it in a fixed place.

Four: the climate is hot in summer, which is the frequent period when the brine is very easy to deteriorate, and the phenomenon of foaming and sourness occurs frequently, so the brine must be boiled twice a day (once in the morning, once in the afternoon, and fixed).

Five: Although the temperature gradually drops in autumn. However, the summer heat is not over, as the saying goes, seven molds, eight rotten, nine maggots, therefore, the brine should be boiled at least 2 to 3 times, and placed in a fixed place without moving.

Six: In winter, the temperature gradually drops, and the brine should be boiled once a day and placed in a fixed place without moving.

Seven: the brine must be boiled and preserved after each time the food is browned, if the brine is getting more and more drunk, it is necessary to use chicken blood (a chicken's blood plus 1 kg of water) and water to stir and pour into the brine to stir up the vortex, and then boil after standing and then filter out impurities with gauze.

Eight: Always check the saltiness in the brine, and adjust it slightly, so as not to be too salty and too light, or the aroma is too heavy and too weak. The brine should be stored in a shading, ventilated, flat ground, dry, and non-collision environment for better preservation.

Nine: Refrigerator storage law. The use of refrigerators in restaurants and homes has brought convenience to the storage of brine, and the stock can be used to keep the brine with a refrigerator, the specific method is to boil the brine, filter out impurities with gauze, and then boil, cool it still, and seal it with plastic wrap and then put it in the refrigerator for storage.

In addition to putting it in the refrigerator, you also need to marinate things once in a while so that they don't break.

Boil once a day, be sure to make sure every day.

OK. Mixing the new brine with the old braised soup can increase the umami and texture of the old braised soup. However, it should be noted that the saltiness of the new brine may be higher than that of the old brine soup, so it is necessary to adjust the amount of ingredients in Hongdong to ensure that the final dish is not too salty.

It is advisable to taste the saltiness of the new brine before mixing and adjust it as needed. In addition, if you want to mix two different types of braised soup, it is recommended to choose a similar flavor of braised soup to avoid imbalance in taste.

I have 70 catties of new brine, can I filter the old brine, boil, add 10 catties to the new brine, boil and stand for four hours to start brine? Wouldn't the new brine taste better? Or after mixing the two pots of brine, then divide them into two sheds to slow the marinade, will it taste better than the previous method?

Filtering, boiling, and adding old brine to new brine is a common brine treatment method that can help enhance the flavor of new brine and reduce waste waste. However, when it comes to the situation you describe, you need to judge whether it is feasible based on the following points:1

The quality and quality of the old brine: If the quality of the old brine is very poor, or it has been used for a long time, then adding to the new brine may have a negative effect on the quality of the new brine; 2.Consequences of adding the old brine:

When you add old brine to new brine, you need to make sure that they are in the right proportion, otherwise it may cause the taste and flavor to be different; 3.Brine boiling time and temperature: You need to make sure that the brine is completely boiled and that the temperature is kept to the proper standard so that the aroma and seasoning in the brine can be fully released.

In addition to the treatment method you mentioned, there is also a common practice in Naizhou to mix the old and new brine, and then divide the mixed brine into two parts to brine, so as to balance the taste of the old brine and the umami of the new brine. Whether the new brine tastes better depends on the quality of the old brine and your personal taste preferences. In general, adding the old brine to the new brine is a feasible treatment, but the above issues need to be paid attention to to ensure that the quality and taste of the new brine are not affected.

The second point is not very clear, what kind of ratio is correct?

The old brine is generally at 3%, which varies according to the taste.

What 3%? The ratio of old brine to new brine is 3:100, which is just for reference.

You mean, adding the old brine to the new brine can only add 3% of the old brine at most?

Not necessarily. Uh, so can I mix the new DW brine with the old brine and use it separately?

OK. Is it the same with halogen? Yes.

Whether the taste of braised vegetables is good or not depends on the continuous precipitation of the essence, so it is called old soup and used a lot.

The old soup is very valuable, don't throw it away easily, as for the sodium nitrite mentioned above, we make it.

It's time to soak well.

Talented. Put it in the braised soup, some of it has to be added directly to the braised soup, and it must be a problem if it takes a long time or someone checks it. Recycling brine is harmful, and I don't recommend that you use it for the long calendar.

After the brine is used for a long time, it becomes the old brine that people often say, because there is the precipitation of amino acids and other substances, which can enhance the flavor of the brine products, so many people regard the old brine as a treasure. Some restaurants are still proud of being rotten and 100-year-old. But many people don't know that salt will decompose into nitrite when boiled in brine for a long time, which is internationally recognized as a strong carcinogen.

Of course, if you don't eat it regularly, it won't necessarily have a big impact.

There is a reason for the high proportion of carcinogenic population in Chaoshan area of Guangdong, which is that it has a lot to do with the long-term preference of people here to eat lo-mei.

It is recommended that in the family, do not save the old brine, now there is a special brine juice, you can temporarily marinate if you want to eat, and the flavor will not be bad to **, at least it is healthier.