①Meat and vegetables should be separated. We must marinate meat and vegetables separately when marinating. Although vegetarian dishes will taste better if they absorb the fat from meat dishes, the brine is easy to spoil, so we must marinate them separately when marinating. Vegetarian dishes are braised in a separate pot, usually after three or four days. If you don’t keep the stew pot open for a long time, just dump the stewed dishes in one go to avoid taking up space.
② When braised meat and vegetables, the blood must be rinsed and rinsed. If the blood is not rinsed and washed during brine, not only will the brine be damaged, but the fishy smell from the ingredients will be introduced into the brine, affecting the taste of the brine. Generally, it must be cleaned, rinsed and drained of blood or even blanched before being put into the pot.
③ Must be boiled every day. Braised food must be boiled again after serving. If you don't stew it every day, it must be boiled twice in summer, when microorganisms multiply quickly, and once in winter, for two minutes each time.
④The brine pot must be stored in a cool and ventilated place. Excessive temperature will accelerate the deterioration of brine.
⑤Do not cover the brine pot tightly. Never cover the brine pot tightly after use. The water vapor after cooling will also cause the brine to deteriorate. This is something that many novices tend to overlook.
⑥ Clean the brine regularly. Generally, after the beef is brine, use a fine drainer to remove the foam under the brine grease. The oil layer should also be controlled to be about two fingers thick and fish out excess oil (do not throw it away and use it to marinate vegetables or make color-protecting oil. It is a good choice). Too much brine oil slows down the cooling of the brine, while too little brine oil affects the color of the dishes, and the air cannot be well isolated, causing the brine to oxidize too quickly and accelerate the deterioration of the brine. It must be filtered with gauze once a week to filter out meat residue, bone residue, and spice residue. The spice packets must be marinated and then taken out and placed in the refrigerator for next use.
⑦If it is not used for a long time, it must be stored in a cold storage or refrigerator, and it must be taken out and boiled once a week.
⑧ Even if it is used for a long time, some old brine should be stored in the refrigerator. That is to say, after we clean the brine every week, we store part of the brine in the refrigerator, mix the last stored brine into the brine, and rotate it every week to prevent the brine from deteriorating due to mistakes and no old brine is available.
⑨In summer, you can add an appropriate amount of salt or grass to prevent corrosion. After the summer dishes are marinated, you can add an appropriate amount of salt to the brine. The salinity must be included in the next time you marinate the ingredients to avoid them tasting too salty.
The above is how Niuniujia preserves brine. Although Niuniujia’s brine is not a century old, it is still more than 30 years old. I specially took it out to share with you. I hope friends can discuss any better processes together. Welcome to leave a message in the comment area.
(The documentary card has been added here, please go to Toutiao client to view)
