The so-called century-old brine, can you really put a whole hundred years of marinated vegetables?

On what street can you resist the smell? Orange cream cake? Or see the steaming hot pot through the window? Gourmet Jun thinks it is of course a pot-stewed restaurant not far from the vegetable market. I opened such a pot-stewed restaurant downstairs near my home. I bought a catty when I first started business, and I got half a catty for the activity. Neighbors lined up in front of his house. My family lives upstairs, and the long smell of braised pork wafts to the fifth floor. As for the ingredients used by the boss, I dare not ask.

Pot-stewed vegetables can be said to be a very traditional food in China with a long history. Be sure to serve marinated vegetables on holidays, especially when you are married and have children to entertain guests. Pot-stewed trotters, pot-stewed pork heads, pot-stewed duck feet and so on are dazzling. These braised pork are all cooked by relatives of the host family. Those that can't be eaten that day are distributed to relatives, and those that can't be eaten can only be frozen in the refrigerator. Some pot-stewed vegetables can't be eaten overnight, and once they are released the next day, they are sour and smelly.

As we all know, halogen is the key to halogen taste, and the essence is in halogen, especially the longer the halogen lasts, the better the taste of halogen will be. Then the problem is coming. Can the "century-old brine" of the signature pot-stewed restaurant really be stored for such a long time? Why do home-cooked marinated vegetables go bad overnight, while in TV series, brine can go bad for a hundred years?

The bittern is more bittern, the more fragrant it is, so it is said that it is a century-old bittern. After repeated use of brine, the essence of brine is absorbed by brine. After half a year, the taste of brine gradually stabilized and the taste of brine became more and more mellow. Do not add water before using the old salt water. After adding the meat gravy, add water after boiling to supplement the water consumed by the gravy. Every time the marinade is cooked, it needs high-temperature marinating, which is equivalent to high-temperature sterilization.

Do not use iron products or wood products to preserve brine. It is best to use clay pots. The wall of heat-resistant pot is usually made very thick to keep the temperature of brine stable and not suddenly rise or fall. You only need to cook the old brine once in winter to preserve it. Spring, autumn and summer need to be cooked once every morning and evening, so that bacteria will not breed. Of course, I have time to burn brine, which shows that the business of this store is not so good.

Finally, although the meat dishes marinated in century-old brine are delicious, the marinade is boiled repeatedly, and a large amount of nitrite is added to the brine, which will cause harm to the body. As for whether the pot-stewed food shop downstairs in my house is a century-old brine, it is not known. I passed by his shop and took a look. Indoor sanitation is ok, but I don't know if the kitchen is sanitary. So when I eat braised pork, I will probably pickle it myself at home. Although it tastes worse than what I bought outside, I feel at ease eating it myself!