A list of the contents of this article:

How to preserve the brine?

1. Preservation at room temperature. To preserve the brine at room temperature, first of all, separate the brine from the oil on the surface, and boil it separately for storage; at the same time, filter all the spice residue and meat residue in the brine; the place where the brine is stored should be ventilated and clean, away from fire, water, oil and dust; it is best to put it up and store it without a lid, but with a dustproof cloth. Cryopreservation.

2. Store it in the refrigerator. Before putting it in the refrigerator, boil the brine and wait for it to cool before putting it in the refrigerator. After putting it in the refrigerator, it needs to be cooked every other day. Do not stir too much or let the raw water in. In this way, it can be stored for several months without deterioration. Store in a cool and ventilated place. Mainly in winter. But it must not be placed in a place where the sun shines directly, so as to avoid corruption caused by changing temperature. Boil the brine and then light the fire.

3. Refrigerate or freeze, depending on the storage time. If it is only not used for a short time, you can boil the brine, filter the impurities with gauze, then boil it, cool it at rest, seal it with cling film, and store it in the refrigerator for 5-7 days.

4. The preservation methods of brine are as follows: brine can not be heated at high temperature every day. Brine should be boiled at high temperature every day, whether there are brine products or not. It should be boiled sooner or later. Keep in mind that it must be boiled. If conditions permit, brine can be put into cold storage after boiling and cooling in summer.

5. If the gravy is not used for a long time, the gravy can be divided into several parts and frozen in the freezer. Wait until the next time you want to use it, then deice it, and then boil it. The specific method of refrigerator cold storage: boil the brine, filter out the impurities with gauze, then boil it, cool it at rest, seal it with cling film and put it in the refrigerator for safekeeping.

6. Refrigerator preservation: before cold storage, boil the brine, wait for it to cool to room temperature, and then transfer it to the refrigerator for storage. In order to ensure the quality, it is recommended to heat every other day to avoid violent stirring and prevent foreign raw water from entering the brine so that it can be kept fresh for several months. Cool ventilation preservation method: suitable for winter preservation. The brine should be placed in a cool place away from direct sunlight and boiled regularly.

How to eat Nanjing roast duck with brine?

Brine: Nanjing roast duck brine has a strong flavor and is very suitable for dipping. You can put the meat on a small plate, pour in a small amount of brine, and then eat it with chopsticks. With dipping sauce: Nanjing roast duck brine tastes delicious, but some people may find it a little salty. If you want to try more flavors, you can go with dips, such as sweet noodle sauce, mashed garlic, peanut butter and so on.

Pour the roast duck juice in a bowl dipped in sauce and dip in the roast duck meat with dipping sauce; with some shallots, cucumber slices, duck skin and other ingredients. First dipped in gravy, then dipped in sugar and shrimp sauce, it tastes better.

The first step: pour soy sauce, light soy sauce, soy sauce, chicken essence, sesame oil, cooking wine, minced ginger, chopped onions, star anise and other ingredients into a frying pan and cook over low heat for about 10 minutes to fully mix and release the flavor of all seasonings; the second step: pour the cooked brine sauce into a container, put it into the roast duck meat, and let the roast duck meat fully soak in the gravy, which can make the roast duck meat more tasty and delicious.

Dishes with brine

Marinated Egg: after the eggs are cooked, they are shelled and soaked in brine, so that the egg whites can absorb the flavor and color of the brine and become a snack with unique flavor. Stewed meat: cut pork or lean meat into pieces and cook it in brine until it tastes. It can be made into Steamed Rice with Red-Cooked Pork or served directly as a meal. Stewed tofu: cut tofu into small pieces and boil it in brine until the taste permeates. It is a simple vegetarian dish.

Stewed meat, classic Chinese dishes, the main ingredients include pork, beef or mutton and so on. Wash the meat and cut it into pieces, scald the water to remove the blood foam, put it into the brine and add seasoning, boil over high heat and simmer until the meat is crisp and smelly. Marinated Egg, simple and easy to make snacks, eggs are cooked and shelled, then boiled in brine, which is made from soy sauce, soy sauce, sugar, salt, star anise, cinnamon and other seasonings. Eggs fully absorb gravy and can be eaten.

There are a variety of meat dishes cooked in brine, including pig feet, chicken wings, chicken feet, duck feet, duck kidney, cow tongue, pig ears, beef, eggs, quail eggs and so on. After frying before brine, meat can better absorb the flavor of brine and improve its taste. In the vegetarian part, brine cooking is also suitable, which can add delicacy to the ingredients.

Old bittern, as the essence of cooking, actually has a wide range of uses, you might as well find out. Try using old brine when cooking noodles. Old bittern is rich in fresh flavor, which also contains the essence of beef and other meat, which can give noodles a unique flavor and make the taste richer. When cooking, replace the clear water with old brine, will make the dish taste more delicious, add rich meat flavor, so that each mouthful of food is full of layers.

Stewed pig's hoof is a nutritious stewed dish, especially loved by female friends. Wash the pig's feet, chop them into pieces, blanch the blood foam with boiling water. Add the brine package and the right amount of water to the pot, mix in light soy sauce, soy sauce, cooking wine and rock sugar, boil and put in the pig's feet. Simmer over low heat until the pig's feet are soft and the meat is soft. In the production of brine products, it should be noted that the seasoning of brine should be just right, not too salty or too sweet.

Stewed chicken wings is a favorite dish for both children and adults. Wash the chicken wings, marinate them with cooking wine, sliced ginger and green onions, then put them into the brine, add the right amount of rock sugar or honey to increase the sweetness, simmer over low heat until the wings are cooked and tasted. Stewed beef is a nutritious home-cooked dish, which is suitable for serving as a drink or as a main course on the table.

How to eat the brine of salted duck

1. Wash the whole duck, cut off the wings and soles of the feet, make a small cut in the duck, remove the internal organs, rinse with clean water and drain. After the pot is hot, add the right amount of pepper and salt, stir-fry, remove and set aside, spread the hot pepper and salt evenly on the whole body of the duck, then stuff a little into the body, wipe well, and then put the duck in a container for pickling.

2. How to eat salted duck: wash the duck and rinse for ten minutes to remove the blood stain. Leave the feet, wings, viscera, head and neck alone, wash the head and scrub repeatedly with alkali until there is no mucus. Salt, pepper, five spice powder, stir-fry over low heat until the salt is yellowish. And it smells good. Spread pepper and salt evenly over ducks and parts and massage for a while. Put it in a plastic bag. Refrigerate for more than three hours.

3. Prepare the duck: wash the duck, remove the internal organs and impurities, and dry the water with a kitchen paper towel. Evenly apply a small amount of salt to the duck skin and marinate for about 10 minutes. Scalding: boil water in the pot, add a few slices of ginger and some cooking wine, perm the duck in boiling water, make the skin tight, wash it with cold water immediately after it is taken out, so as to make the duck skin more compact and smooth.

4. The materials needed to heat the brine are 1 duck (about 1500 grams), 12 prickly ash, 2 star anise, 5 grams of ginger, 2 spring onions and 85 grams of refined salt. The production method will remove the small wings and soles of the feet, make a 6 cm long opening under the ribs of the right wing, remove the internal organs, pull out the esophagus and trachea, dredge the anus, soak it in clean water and drain it. Heat the wok, add salt and pepper and stir-fry. Pour out and set aside.

5. Prepare brine: add water to another large pot, add star anise, fragrant leaves, pepper, cinnamon, rock sugar, soy sauce and the right amount of salt, boil over high heat and turn to low heat for 10 minutes to fully release the fragrance of the spices. Stewed duck: put the processed duck into the brine and simmer over low heat. During this period, you need to constantly turn the duck so that it is heated evenly, and the brine should be poured on the duck from time to time to ensure that the duck can taste all over the body.

6, often stewed vegetarian dishes are, fungus, tofu, thousand layers, fried peanuts, white radish, vegetable base, lotus root, dried bean curd, shiitake mushrooms, five-spice boiled peanuts.