Old broth refers to the juice from long-term cooking of poultry and meat, also known as braising sauce.The longer the old broth is stored, the richer its aromatic substances become, the stronger its fragrance, the greater its freshness, and the better the flavor of the cooked meats it produces."To make roast chicken fragrant, add eight ingredients and old broth" —— this is a time-honored saying from the 300-year-old Henan Dao Kou "Yi Xing Zhang" roast chicken.A roast chickenthat smells good

is achieved by adding eight ingredients plus old broth"

One, preparation method:

Any old broth is accumulated day by day and starts from the first pot of broth; the same applies to home-made old broths.1. The first pot of broth, i.e., cooking chicken,ribsormeat, in addition to main ingredients, should also includecumin, star anise, pepper, cassia bark, sand ginger, beans, cardamom, dried tangerine peel, star of Bethlehem, white cardamom, cassia buds, freshginger, table salt,sugar, etc. seasonings.Do not add garlic, soy sauce,brown sugar, and other seasonings to facilitate the preservation of the broth.The variety of these seasonings can be adjusted according to market availability; however, the commonly used ones should account for more than half.The amount of seasoning depends on the quantity of main ingredients and is similar to that used in normal meat cooking.Ingredients not easy to remove should be wrapped in cheesecloth.Cut the main ingredient into small pieces, wash it, place it in a pot, add seasonings, and add slightly more water than usual. After cooking the main ingredient until it is done, remove the meat from the soup, pick out the seasonings, and strain out impurities to obtain the "original" old broth.Pour the broth into a porcelain container, ceramic, or glass jar, cool it down, and store it in the refrigerator.2. The second time cooking chicken,meat

or ribs, take out the old broth from the jar and put it back in the pot. Add main ingredients with the above seasonings (halve the amount), then add an appropriate amount of water (the total quantity should be slightly more than usual).

After cooking until the main ingredient is done, follow the previous method to extract the broth.By repeating this process, you can get "old broth".This old broth can be used for both meat and chicken. Repeated use multiple times results in extremely delicious cooked meats; roasted chicken has a meaty aroma, while meat dishes have a chicken flavor, making it incomparably delightful.Two, preparation method of pickles1. Place the prepared (or stored) broth in a large pot and add some water and salt, along with ginger and scallions.2. Prepare the ingredients to be pickled (such as chicken, duck, pork, beef,

pig's tongue

, etc.) by first boiling them, then removing any blood foam, washing them, and placing them in the broth. Bring it to a boil over high heat, remove any foam, then simmer until cooked (be careful not to overcook, as overly tender meat is difficult to slice). Turn off the fire and let it marinate for 6-8 hours in the broth before removing and cooling.

Rub with sesame oil to prevent drying out.Three, storage method:The amount of old broth stored at home should be based on family size; each time you get 500 to 1000 grams is sufficient.When storing the old broth, make sure to remove impurities such as ginger and scallions. Cool it down before placing it in a refrigerator.Use large enamel cups (glass or ceramic containers are also acceptable) for storage; do not use plastic, aluminum, or stainless steel containers to avoid chemical reactions with the broth.Ensure there is a lid on the container and wrap it with a plastic bag. Store in the refrigerator's cold compartment; if used once a week to cook chicken or meat, you don't need to boil it again for sterilization.If not using the old broth for an extended period, store it in the freezer; otherwise, boil it to sterilize before storing.Four, tips:1. Do not use the old broth to pickle summer bean curd or mutton, which tend to go sour and have a strong odor. If you need to pickle these items, take out some of the broth for separate preparation.2. Each time you pickle ingredients, add ginger and scallions and check the color, taste concentration, quantity of broth, and intensity of fragrance. Adjust with any necessary seasonings to maintain quality.

3. The addition of spices like sand ginger, cardamom, star anise, fennel, cassia bark, clove, Alpinia officinarum, Magnolia officinalis, and anise in the old broth not only enhance taste but also provide nutrition and functions such as aiding digestion, promoting appetite.

Five, professional classification of braising sauces:Braising sauces are generally divided into red and white varieties.1. In red braising sauce, ingredients like soy sauce, caramel color, and red yeast rice are added to give the finished product a brownish-red luster, suitable for meat, poultry organs, duck, and bean products;2. White braising sauce only uses non-colored seasonings, resulting in a light and glossy appearance, suitable for seafood, chicken, and vegetables.Many ingredients can be used in both red and white braising sauces. The choice of method also varies with the seasons; during hot summer months, one prefers lighter and fresher pickles, so more white braising is used, whereas in autumn and winter, red braising is favored.Overall, red braising sauce has a wider application range and more varieties than white braising sauce and can be used throughout the year.

Four,

1. Do not braise summer tofu, mutton, and other items prone to souring or having a gamey odor in the braising liquid. If needed, remove some of the broth for separate braising.2. Every time you braise food, add ginger and scallions. Check the color and taste intensity, quantity, and fragrance of the broth.If any taste is lacking, adjust with appropriate seasonings to ensure quality.

3. The spices used during braising such as sand ginger, cardamom, cardamum fruit, dried tangerine peel, cinnamon, cloves, alpinia, magnolia bark, fennel can not only enhance the flavor and aroma but also provide nutritional benefits. They aid digestion, promote qi flow, and stimulate appetite.Five,

Braising liquids are generally divided into red braising and white braising.

1. Red braising uses soy sauce, caramel color, and red yeast rice for coloring, resulting in a brownish-red, lustrous finish suitable for meats, meat offal, duck, and bean products.

2. White braising only includes non-coloring ingredients, giving the finished product a light, bright appearance, ideal for seafood, chicken, and vegetables.

Many ingredients can be both red or white brined. Moreover, with seasonal changes, different braising methods are needed.

For example, in hot summer, people prefer light-colored, refreshing items, so more white braised foods are made; while in autumn and winter, more red braised foods are preferred.

In general, red braising has a broader application range with more varieties available throughout the year.And with the change of seasons, different braising methods are needed for dishes.For example, in hot summer, people prefer light-colored and refreshing braised products, so white braise is more common during this season, while red braise is preferred in autumn and winter.However, generally speaking, red braise has a wider range of applicability and more varieties, and can be used throughout the year.