Why is your lo mei not delicious?

I don't know why it's not delicious.

The main reason is that there are fewer things to add to the lo-mei that I make, and the boiling time is shorter.

1. The lo-mei on the market basically has its own secret recipe!

2. Old soup is also crucial!

3. There is also a part of high-tech!

Or take the family braised meat as an example, the little friends who like to eat braised meat have a can of brine at home, usually freeze it when it is not used, thaw it in advance when you use it, and you can also marinate it five or six times a monthI have mentioned many times that high-quality ingredients are a strong guarantee for good products, especially in lo-mei, ingredients are the root of deliciousness, and good ingredients can reflect a good taste in the brine without too much seasoningTo make the lo flavor very fragrant, you must have a good pot of braised soup, prepare the braised soup, and be sure to choose animal raw materials, such as pork bones, chicken racks, pig skin, duck first boil the broth, and then make the braised soup, which can make the lo flavor very strongIt's not enough to have a good recipe, because the recipe is written and intangible; Spices are tangible, are directly involved in the marinating of marinated products, and are also the root of the marinated flavor.

The ratio of <> marinade package is 2 catties of meat, catties of water, 5 grams of ingredients, 5 grams of cinnamon, 3 fragrant sand (crushed), 2 grass fruits, and 5 grams of white buckles. 3 grams of cumin. 3 grams of white membranaceus, 3 grams of Chuanxiong, 5 bay leaves, 3 grams of licorice (crushed) monk fruit, braised pork does not taste good, it may be that your spice ratio is not well adjusted, or your meat is too large and the brine is not enough to soak and cook for time, so that the meat can not taste the fragrance of the brine.

It is certain that the marinated meat does not have a marinated taste, and there is no strong marinated flavor, which shows that the problem lies in the modulation of the brine, and the key to the modulation of the brine lies in the ingredients used to make the brine. This is a cooking skill that must be mastered to cook lo-mei with a strong lo-mei aroma.

In fact, the most important thing is to have the fragrance of the ingredients themselves, the role of the material is to remove the odor and enhance the fragrance, but it must not overshadow the fragrance of the ingredients, if it is not fragrant, the raw materials are not good, the meat is very salty when stir-frying, and the side dishes have no taste. That's because when stir-frying, meat is more likely to absorb salt, while some vegetarian dishes don't absorb salt easily. For example, stir-fried meat with celery, stir-fried meat with cauliflower, and stir-fried meat with garlic sprouts are prone to this situation.

Because the brine is not well adjusted, the brine is the soul of the braised meat, if it is not delicious, the braised meat will definitely not be delicious.

Because there is no professional technology and some necessary materials, it may also be a problem with the amount and formula.

It may be because the spices are not put enough, and the marinade time is not long enough, and it has not yet tasted.

There may be several reasons why the braised vegetables you make yourself don't taste good:

1.Improper ingredient ratio: The taste of braised vegetables depends on the proportion of ingredients and the cooking time. If the proportion of ingredients is not appropriate, such as salt, soy sauce, sugar and other seasonings, it will affect the taste of the marinated vegetables.

2.Insufficient cooking time: Braised vegetables need enough time to cook and allow the sauce to penetrate into the ingredients, and if the cooking time is insufficient, it will result in a lack of flavor in the braised vegetables.

3.Ingredients are not fresh: Fresh ingredients need to be used in braised vegetables, and if stale ingredients are used, the taste of braised vegetables will be affected.

4.No marinated ingredients: Before cooking braised vegetables, it is usually necessary to marinate the ingredients first to allow the ingredients to absorb the sauce and improve the texture and taste.

5.Improper cooking methods: There are many cooking methods for braised vegetables, such as slow cooking, simmering, etc., and if the cooking method is improper, it will also affect the taste of braised vegetables.

To sum up, if you want to make delicious braised vegetables, you need to pay attention to the proportion of ingredients, cooking time, freshness of ingredients, pickled ingredients and cooking methods, etc., and constantly adjust and try during the cooking process to achieve the best texture and taste. Wheel tours.

Braised cabbage is a very popular food that can be eaten on the streets and alleys, which is very convenient and delicious. However, many people have encountered the problem that the braised vegetables they make themselves do not taste good. Why is that?

This can be due to a range of reasons, such as recipes, cooking techniques, or the choice of ingredients.

In this article, we will focus on the reasons why it tastes bad when we make braised vegetables ourselves and come up with feasible solutions to solve this problem.

First of all, we need to examine whether our braised vegetable recipe is appropriate. If you are familiar with the ingredients and tastes, we can make a recipe according to your taste preferences, but if you don't have experience, then it is recommended to follow the existing recipe. Maybe you like to tweak the ingredients yourself, which can lead to inconsistent tastes, rather than just a matter of preference.

In addition, we need to pay attention to the various seasonings and spices required for braised vegetables to be appropriate, not too salty or too sweet, otherwise the taste will become bad.

Second, we need to consider cooking skills. Cooking skills and time have a great impact on the taste of braised vegetables. Before cooking the marinade, it is best to cook the ingredients before cooking the ingredients in the marinade.

In addition, we need to be careful not to over-burn the ingredients. When heating the marinade, it is necessary to maintain a proper heat to ensure that the ingredients can be evenly heated into the marinade, and to ensure that the texture does not become too hard or too soft.

Third, we need to pay attention to the choice of materials. If the ingredients we choose are not fresh or outdated, their quality cannot be guaranteed, and the taste of the braised vegetables will be affected. It is necessary to pay attention to the selection of fresh and clean ingredients, which can ensure the flavor and texture of the food.

To sum up, we need to pay attention to the recipe, cooking, and quality of the materials to solve the problem of the bad taste of our own pickled vegetables. If we follow these simple and practical suggestions, we can better prepare delicious braised dishes that will satisfy the taste buds of ourselves and our family and friends.

There may be several reasons why the self-made braised early hail vegetables taste bad:

1.Insufficient or inappropriate ingredients: The taste of marinated vegetables mainly comes from the marinade and ingredients, and if the ingredients are insufficient or not suitable, it will affect the taste of marinated vegetables. It is recommended to choose the right ingredients according to your taste and preferences when making braised vegetables, and pay attention to the proportion of ingredients.

2.Improper marinade: Marinade is the soul of marinade, and if the marinade is not properly prepared, it will affect the taste of marinade. It is recommended that when making marinade, adjust the taste of the marinade according to your taste and preference, and pay attention to the strength of the marinade and the taste of the marinade.

3.Cooking time is not too long or too long: Cooking time is one of the important factors affecting the taste of braised vegetables, if the cooking time is insufficient or too long, it will affect the texture and taste of braised vegetables. It is recommended that when making braised vegetables, adjust the cooking time according to the characteristics of the ingredients and your own taste.

4.Incorrect cooking method: The cooking method is also one of the important factors that affect the taste of braised vegetables, if the cooking method is incorrect, it will affect the texture and taste of braised vegetables. It is recommended to choose the appropriate cooking method when making braised vegetables, and pay attention to the heat and cooking skills.

I marinate the braised vegetables like dressing, the heat is not good, the cooking is too much, the taste is a little worse, take your time to cook it twice, the marinated buns are the same, the materials, ingredients, and the first stove of the slag are well mastered.

You can go to Xiaohongshu or other Li Hui food software to see what others are doing, refer to other people's practices, apply them, and make your favorite taste, and you will definitely be able to make a beautiful and smiling braised cabbage!

There are a lot of spices and seasonings in the marinated vegetables, and the more the brine is made, the longer the time, the stronger the taste, if you care about the messy house, the first taste of the soup is much worse, and it just so happens that my family is making marinated vegetables. According to the method mentioned above, it is easy to eat and it is still lacking, and it is still very particular about the deliciousness you want to make.

One. The old halogen did not form II. Less than three flavors. The marinating heat and time are not enough.

As an important part of Chinese dining culture, marinade was once one of the favorite snacks of Chinese. However, nowadays more and more people are willing to choose lo-mei as their dietary choice. This is because with the improvement of living standards and people's emphasis on healthy eating, people's perception of lo mei has changed a lot.

First of all, the process of making lo-mei usually requires a lot of additives and seasonings, which are not good for human health. People are paying more attention to health and nutrition, so they are more inclined to choose healthier diets. Secondly, with the acceleration of urbanization and modernization, people's lifestyles have also changed a lot.

In addition, the taste of lo-mei is relatively monolithic, and there is a lack of change and innovation, which has also led to a gradual decline in people's interest in lo-mei. In contrast, modern people prefer diverse and innovative eating options, and they want to taste the cuisine of different regions and cultures.

Although the number of consumers of lo-mei has declined, the culture of lo-mei is still an important part of Chinese culture. The history of lo-mei can be traced back to ancient times and is an important part of traditional Chinese food culture. With the development of Chinese catering culture, lo-mei is also constantly innovating and developing.

To sum up, lo-mei has a very important position in Chinese catering culture, but due to modern people's requirements for a healthy and varied diet, the number of consumers of lo-mei is gradually decreasing. In the future, the lo-mei industry needs to continue to innovate and develop to meet people's needs for health and deliciousness.

The reasons why people don't like to eat lo-mei are more and more expensive, the taste is getting worse, and hygiene problems are so on.

1. **More and more expensive.

**More and more expensive, so that many people choose to be discouraged, in order to attract everyone to buy the store to buy the cheats to buy, so they came up with a lot of routines, such as the duck neck from the original by the pound to the gram sale. Everyone entered the store and felt that it was very affordable, and Yu Guess bought a catty, but when he checked out, he found out that he was buying by grams, and he was accidentally injured by the "duck neck assassin".

2. The taste deteriorates.

Today's duck neck taste has deteriorated, the main reason is that in order to increase profits, major lo-mei restaurants have used cheaper ingredients, the quality of ingredients is getting lower and lower, in order to extend the shelf life, in order to increase different flavors, "black technology" has added more and more, and the taste is naturally not as good as before.

3. Hygiene issues.

Nowadays, the vast majority of lo-mei shops are franchised, and the management quality of each store is uneven, although a 72-hour shelf life is proposed, but the 72-hour unsold lo-mei will definitely continue to be sold, rather than thrown away, and some are still in the window when they are about to deteriorate. Although the decoration of lo mei stores is becoming more and more fashionable, duck neck lo mei is a cooked food, and various bacteria can breed in contact with the air, which is often difficult to detect under the bright lights of the store.

For the preservation of marinade, the following points should be noted:

1. Skim off the oil slick and foam. The oil slick and foam of the marinade should be skimmed off frequently, and the slag should be filtered frequently.

2. Regular heating and disinfection. In summer and autumn, it can be boiled and disinfected once a day in the morning and evening, and it can be boiled and disinfected once a day or every other day in spring and winter.

3. The container must be made of pottery or Bu Xiaobai enamel utensils. Iron, tin, aluminum, copper and other metal utensils must not be used, otherwise the salt and other substances in the marinade will react with the metal, causing the marinade to change color and taste, and even deteriorate and cannot be used.

The reason why the braised vegetables are so fragrant is because:

1. The broth used in braised vegetables is made by boiling a variety of nutritious ingredients such as large bones and chicken backbones.

2. The broth and nearly 30 kinds of spices, such as star anise, kaempfera, bay leaves, cumin, old cardamom, cloves, grass fruit, fragrant fruit, sand kernels, angelica, bamboo yellow, Liao pork ribs, etc., are boiled for several hours to make a marinade, which is rich in nutrition.

3. Braised vegetables are prepared with more than 10 kinds of spices, so that the stewed pickled jujube vegetables have a rich taste. Therefore, the marinated vegetables marinated by Liao pork ribs have the characteristics of color, fragrance, taste, meaning, and shape.