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is so delicious
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What is Laolu?
Laotang marinade
is carefully formulated with dozens of natural spices using palace secret recipes and combined with modern scientific methods. It is a sauce, marinade and stew with comprehensive functions, rich in spices and unique style.
southern marinade and northern sauce
collectively referred to as sauce marinade?
The cooking methods of sauce and brine have many similarities, so people often call the two "sauce and brine" together. In fact, it is not the case. The sauces used in making sauces originally had to use bean paste, , noodle sauce, etc. Nowadays, soy sauce or added sugar color is often used. The color of the finished sauce is mostly sauce red or reddish brown, and it is usually freshly made. Used, no stale juice is left, and the product often passes through the sauce The sauce in the pot naturally thickens and coats or is artificially smeared, leaving a layer of paste on the surface of the product. Many raw material corners are pickled or oiled. The cooking method of sauce is popular in the north, and the cooking method of braised sauce is popular in the north. The cooking method is popular in the south, so there is a saying of "Southern Braised Sauce and Northern Sauce".
The sauce is overflowing
The longer the marinade is,
Carnival time
There was once a joke on the Internet, "A pot of good marinade is delicious for marinating shoes and mats." Marinade is the essence of braised vegetables. The better the marinade, the more mellow the taste of braised vegetables. And if you want to get a good pot of marinade, marinade ingredients and time are essential. Moreover, the marinade can be used repeatedly, so the view gradually formed that "the longer the marinade is used, the better it tastes."
As the saying goes: The value of a century-old store lies in its old age. In a time-honored marinade shop, can the marinade be stored for decades or even hundreds of years? Of course not. Old brine turns into gold, well-preserved old brine, the marinated dishes are full of color, flavor and aroma . Details determine success or failure. If you want to make delicious braised dishes, the cultivation of brine is very important!
The more brine, the more mellow it is
How to drop old brine
The structure of old brine is generally divided into four layers. The upper layer is floating oil, the second layer is scum, the third layer is brine, and the fourth layer is slag. The third layer is the brine we need to use and preserve, so we need to skim off all the oil and scum, filter out the residue, and keep the brine in the middle.
How to save old brine
The preservation and recycling of old brine require the following steps:
First, skim off oil and foam. After each brine, the floating oil and foam must be removed as soon as possible, and the brine residue must be filtered each time;
Second, boil the cleaned brine soup again, cool it thoroughly, and put it in sterilized porcelain;
Third, pottery or white enamel vessels or fresh-keeping boxes must be used to store brine. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the brine will react chemically with the metal, causing the brine to change color and taste, or even deteriorate and become unusable.
Finally, the old brine should be placed in a cool, ventilated and dust-proof place, with a gauze cover to prevent flies and other insects from falling into the brine to cool down; then seal it with a crisper, pottery or white enamel vessel, and store it in the refrigerator or freezer. . If the refrigeration time cannot be too long, up to a week, boil it again immediately when not in use, cool it down and refrigerate it, so it is best to freeze it.
# Do you like this braised product? #
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Picture丨Part of it comes from the Internet
Text丨Part of it comes from the Internet
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