\”My favorite in the Cantonese Tea Restaurant, in addition to all kinds of delicate snacks, is this plate of brine. Every time I go to eat, I will order a copy. Chaoshan brine is different from the taste of vegetables we usually eat. Sweet, rich in sauce, and long aftertaste. Even children who do not like brine who do n’t like to eat brine also like it very much. The friends who see this article are blessed. The family version of Chaoshan brine can be eaten at home at any time. The practice is very simple. I won’t make the home full of oil fume. You can do more at a time. Put it in the refrigerator. When you want to eat it, you can get hot. \”
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Hot Chilis -A Food Review Blog
A Chinese blogger that love Hot Chilis
The practice of Chaoshan brine_How to make Chaoshan brine
The details of the ingredients
[ 123] Main ingredient
One pack
- Swear
- Two spoons
- Old Pump
- Rock sugar
[123 ]
A spoon
One
A little
- [ 123]
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Salted and fresh flavor Halogenic processA few hours of time
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[ 123] The practice of Chaoshan brine -
1
Rinse the wool and beef with water, put it in the pot in the pot In the middle, add an appropriate amount of water to the ingredients. -
2
Boil the water on the high heat. This process will gradually pour out the dirt in the belly and beef, so The ingredients that are braised will be clean and refreshing, without odor. -
This process does not need to cook for a long Rinse with cold water.
- 4
Put thoroughly handling clean ingredients into the stew pot. Make water loss, do not use ordinary thin stainless steel.
- 5
Prepare a packet of ready -made Chaoshan brine juice. This ready -made brine juice tastes authentic.
- Add another ginger onion, raw soy sauce, old soy sauce, incense leave A handful of rock sugar, if the ingredients are more, add a little salt.
- Add a little water so that the ingredients can be immersed in the ingredients. Why must you choose heavy stainless steel pot? Because the ingredients will volatilize during the long -time stew, the thin pot will quickly evaporate the water, and the thick pot will not.
- Cover the lid, boil the ingredients on the high heat, then turn to low heat for one and a half hours, and then then cook for one and a half hours, and then then cook for one and a half hours, and then then cook for one and a half hours, and then then cook for one and a half hours. Soak for two hours.
Ordinary difficulty
6
7
8
9
The cooked brine aroma is delicious.
10 If you can’t finish it at that time, you can use fresh -keeping bags, keep it in a short -term refrigerator, and freeze for long -term freezing.