How to make lo mei? How to make lo mei delicious?

Without the fire and without putting a drop of water, you can also make a big pot of delicious lo-mei, which is grunt

Material. Ingredients: 10 chicken wings, small pieces of ginger, 3 cloves of garlic, 2 chives.

Excipients: a pinch of salt, 1 tbsp sesame oil, 3 tbsp chili oil, 500 grams of brine.

Method. 1 Wash the wings and chop them apart. Finely chop the ginger, garlic and green onion.

2 Blanch the chicken wings in boiling water, remove the foam, remove the foam, remove and drain. Simmer in the brine over medium-low heat for 30-50 minutes.

3 Put chili oil in a pot, add ginger, minced garlic and salt and simmer until fragrant, add chicken wings and mix up and down until ginger and minced garlic are on the surface of the chicken wings.

4 Turn off the heat, add chopped green onion and sesame oil and mix well.

Preparation of brine.

Material. 1 3-5 star anise, cinnamon, cumin, licorice, sanai, gando, pepper, sand kernel, grass cardamom, grass fruit 2, cloves, Huaishan, monk fruit, dried chili pepper 10-15.

2 ginger, green onions, Shao wine, 2-5 tbsp rock sugar, 5 tbsp salt, fresh soup, oil.

3 gauze bags.

Method. 1 Divide Material 1 into two portions and put it in a loose gauze bag and tie the bag tightly.

2 Wash the ginger and pat it; Wash the green onion and tie the knots.

3 Crush the rock sugar, put it in the pot with the oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir well to form a sugar color.

4 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, salt, a little soy sauce, sugar, and then put in the spice packet, boil and change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Note:1 All materials are not necessarily required. I sometimes use soy sauce, sugar, salt, and soup to make it. It's also good.

2 Many people put MSG, but I never let it go. Although fontanelles generally do not have high temperatures, they are not necessarily well controlled. I don't put it, and the taste is good, too.

3 When frying the sugar, be sure to use low heat, and turn it on the side. It can't be paste, it will taste and be bitter.

4 The green onions used to make brine should retain their roots, which will make the brine taste more fragrant.

5 Cloves contain eugenol, which has a strong flavor. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5-15 grams.

Use: 1 Generally speaking, the first marinade will be sweeter, and slowly it will disappear. The marinated food will get better and better. (I can't bear to fall).

2. Raw materials should generally be treated with water before brine, on the one hand, for cleanliness, and on the other hand, it is better for brine.

3. When using the brine, check the color, aroma, saltiness, soup amount, etc., and make up for any deficiencies. Generally speaking, it is mainly necessary to replenish salt and soup.

4. After each use of the brine, there will be a small amount of raw material residue (affecting the quality of the water) or the slick oil of the meat floating on it (it is easy to deteriorate and spoil the brine). Remember to filter it out. The surface of the water should be a layer of oil. In the end, there is no slag, and the surface is smooth.

5 Generally, I use brine about 10-15 times. After use, cool in a cool, ventilated place and freeze in the refrigerator. Take it out and thaw it the next time you use it.

Ingredients】 250 grams of light soy sauce, 500 grams of water, 50 grams of rice wine, 100 grams of rock sugar, 5 grams of monosodium glutamate, a little sesame oil, 50 grams of peanut oil. Spices: 5 grams of tangerine peel, star anise, cinnamon, grass fruit, cloves, and sand ginger, half a monk fruit (if it is missing, it will be replaced by licorice).

Production process] 1. Heat the oil in a wok, add rock sugar and fry the shreds (do not fry scorched).

2. Put the spices into a cloth bag, add water and other ingredients to the wok of fried rock sugar and roll together for about 30 minutes to become lo-mei. (Lo-mei can be used again).

Example of lo-mei production: Braised beef: Put 500 grams of beef in the braised water above and cook it before eating. (It can also be marinated pork belly, eggs, pig heart, pig intestines, etc.).

Main seasoning A: soy sauce, salt, rock sugar, rice wine, green onion, ginger, etc.

Main spices B: star anise, cinnamon, cloves, kaempfera, cumin, grass fruit, bay leaves, pepper, etc.

1.For the first time, you need chicken or chicken bones, pork or pork bones, because the first time the brine is not delicious, so you can use chicken racks, big stick bones, economical.

2.In a large casserole, put the meat or bones of the chicken and pig in cold water, skim off the foam after boiling, and change to low heat;

3.Then add the main spice A to the soup, wrap the main spice B in loose gauze and put it into the soup, and continue to boil;

4.When the bones are crispy, the soup is thick and fragrant, take out everything in the soup, and then filter it with gauze.

5.In order to ensure that it does not deteriorate, after the brine cools, the oil condenses on the surface, and all the oil can be scraped off with a spoon, leaving only the pure brine.

6.If you don't use it every day, you should put it in the refrigerator freezer for storage, you can't use a glass bottle, it will crack, and you can use a crisper box.

7.The main spice B package can be reused once or twice, of course, on the premise that it is well preserved and has not deteriorated. Or just throw it away, and add some spices and spices as appropriate each time you marinate something in the future.

8.In order to protect the brine, before each marinade, you must wash the chicken wings, meat, etc., and then soak the water, and then wash before you can put it in. In addition to chicken and pork, for some raw materials with a strange taste, such as chicken and pig offal, beef, and soy products, you can use only a small part of the brine, and do not pour it back again, so as not to destroy the overall taste.

9.Don't be lazy and repeat the process of filtration, degreasing, freezing, etc. every time you run out.

10.It is best to choose a casserole, an enamel pot can also be used, and an aluminum pot and the like will not work.

11.An easy way to use Lee Kum Kee brine.

How to make lo-mei? First remove the smell of the chicken, add Orleans seasoning and marinate for half an hour, spread ginger slices and green onions in the pot, then pour in the chicken and simmer for 30 minutes.

How to make lo-mei chicken feet? Clean the chicken feet, add green onion and ginger cooking wine to remove the smell, remove and pour into the pot, add marinade, and simmer for 30 minutes.

Lo mei refers to a dish made by boiling the raw materials after preliminary processing and blanching treatment in a marinade. Generally, it can be divided into three categories: red marinade, yellow marinade and white marinade.

There are 18 kinds of brine, which should be determined according to your taste, you first tell me what kind of flavor you like, and I can tell you how to do it, whether it is delicious or not is to say according to personal taste.

Teach you to boil sugar at home and use it in a variety of lo-mei dishes.

Ingredients: Lamb gram 500

2 bay leaves.

Pepper 10 grams.

2 slices of ginger and 1 green onion.

5 sprigs of coriander.

5 tablespoons of soy sauce Believe.

Fennel 5 grams.

Star anise: 2 pcs.

Goji berries 6 grains.

1 tablespoon of cooking wine.

5 grams of salt 1 piece of cinnamon.

Sichuan pepper 4 pieces.

3 scoops of light soy sauce.

1 bag of sweet noodle sauce.

The preparation of lamb marinade.

Soak the lamb in bleeding water for 2 hours.

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Ginger slices and rice wine skewer water.

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Dry. <>

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Put oil and garlic to fry until fragrant, put the mutton and stir-fry it, then add dark soy sauce, soy sauce, sweet noodle sauce, and stir-fry for a few minutes. Water. It's more like a dark meal.

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After the water boils, pour it into the soup, turn to the lowest heat for 5 minutes, turn to the most Wang Min and simmer for an hour and a half.

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Remove from the pan and add pepper, chicken essence, salt, coriander and garlic juice to taste. Eat it with a fire, and the taste is very good.

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Lo-mei, is a pot of macro cooking, regardless of the meat and vegetarian can be, I picked the pork belly chicken wings pig ears and pig scalp here, these first blanch, in the blanching can put some ginger and garlic liquor in it to remove the fishy, and then take out the cover for later use, the key is the marinade, cinnamon, star anise, pepper, dried chili, rock sugar, liquor, green onions, ginger, garlic, these are essential, you can also play freely, it is really not possible to buy a bag of ready-made marinade directly to the supermarket, the key soy sauce is the key, you can have a little more, Then put a pot in a pot and boil over high heat and then low heat, because there are many kinds of meat, the time of the pot is different, and the rotten core that can be easily inserted by chopsticks can be out of the pot.

1.Many people in the process of making brine, are also accustomed to put some spices into the pot for marinating, but in fact, the brine that comes out of this way may not taste so good, so we must also beat these spices into granules in the process of making brine, if there is a cooking machine at home, it is the most suitable, so that we will become more flavorful in the process of making marinade, after breaking these spices into granules with a food processor, Then put it in a denser seasoning bag and put it in the pot to make the brine, which has a particularly strong flavor.

2.There are many people who may make some braised meat at home when they make a layer of fat floating on it, we can skim out a part of these broths, which is equivalent to old soup, and wait until the next time we boil braised pork, we can also add these braised broths after the last boil to add some fragrance, so that our braised meat can taste more fragrant, and every time after boiling, you can also skim out a part of the broth, these broths are equivalent to old soup, Wait until the next time you make braised pork, you can add some to increase the flavor of braised pork.

3.When we make these braised meat, the collagen content in the meat is also relatively high, at this time we can also dilute the soup of these braised meat, or say that part of these broths are contained, if he gets it, the raw materials will continue to cook out of the gum, then it will be particularly easy to stick to the pot after heating, and the color and taste of the soup will also change, and there may be no way to use it next time. Therefore, if we pay attention to some themes on the road or these ingredients with high collagen content this time, we must also put out these broths and dilute them partially.

4.When making these brine, for those large pieces of raw materials, we must also pay attention to the pot under cold water, and then slowly heat it over low heat, so that the blood and impurities inside will slowly seep out, and when some services appear above, we need to take out all these raw materials, rinse them clean, and then prepare another pot of boiling water into these raw materials, so that the marinade will be more delicious.

5.When we make these meats, we also need to soak the players in the meat cleanly, for example, the smell of mutton is particularly heavy, and the soaking time should be slightly longer, so that the blood water in it can be brewed clean, and it can effectively remove the odor, but when making beef, the fishy smell is not so heavy, so the soaking time will be slightly less, and after the blood is soaked, the odor will be greatly reduced, so we will taste more rich when we make these lo-mei.

Method. All ingredients.

Soak 2 pieces of kitchen paper towels at the bottom of the electric cooker, put in the eggs, then take 2 completely soaked kitchen paper towels and cover the eggs, press the switch, wait for the switch to jump, peel the eggshell for later use.

Cut the pork belly into pieces and fry them over low heat, and remove the fat from the pork itself. Take out the pork belly, add ginger and stir-fry, then add green onions, garlic, and chili peppers to stir-fry until fragrant.

Add star anise and cinnamon and stir-fry until fragrant, then add rock sugar and stir-fry until melted.

Add pork belly, pork belly, pork intestine, soy sauce and rice wine and stir-fry.

Add all ingredients.

Add liters of water, tangerine peel, licorice flakes, and grass fruit, and time for 80 minutes after the water boils.

After boiling in the gas oven for 80 minutes, take the pork belly, pig intestine, pork belly, and soup in the pot, and steam a cup of water in the electric pot, and then simmer for 15 minutes after the electric pot jumps. The skin of the pork belly melts in the mouth.

Cut and serve on a plate with some sesame oil and chopped green onions, and serve with vegetables

If you want to make lo mei delicious, you must use old braised meat, for example, you can make the 20-year-old braised soup to Lu Lao Duck, so it is particularly delicious, you know? Then you must add a lot of balsamic vinegar and star anise cinnamon to the marinade.

Wash the chicken feet and necks. In a pot under cold water, add green onion and ginger cooking wine, and cook over high heat. After about six or seven minutes, remove it, rinse it with warm water, and remove it for later use.

Prepare the spices, wrap them and set aside. Put a small amount of oil in a pan, add rock sugar to the hot oil, stir-fry slowly over low heat, and stir constantly. Add the green onion and ginger and stir-fry the dried chili.

Heat the water to a boil. Add plenty of hot water, add the packet, cooking wine, light soy sauce, dark soy sauce, oyster sauce, a little sugar, and simmer over high heat.

Ingredients: 6 eggs, 10 chicken feet, 6 chicken necks, 1 lotus root, light soy sauce, ginger, cooking wine, rock sugar, spices, sugar, green onions. 1. Wash the chicken feet, cut off the nails, and chop them into two sections.

Wash the chicken neck, remove the oily skin, and chop into three pieces. In a pot under cold water, add green onion and ginger cooking wine, simmer over high heat, and skim off the foam while cooking. After about six or seven minutes, remove and rinse dry with warm water.

When making these brines, for those large pieces of raw materials, you must also pay attention to the pot under cold water, and then slowly heat it over low heat.