What is Malatang s lo mei made of?

Spicy lo-mei ??? Are you going to ask how lo-mei is made or ???

Lu La Spicy is a well-known lo mei brand from Taiwan and Beijing, inheriting the traditional lo mei marinating method, creating the original brine process of oil and water fusion, and insisting on the selection of fresh ingredients, natural spices, no additives, no preservatives Mu Mu pure green and high-quality lo mei products. The special product spicy lobster has been widely acclaimed, changing the conventional practice of seafood can only be steamed and boiled.

All seafood ingredients used in Lu La are fresh ingredients. Insisting on using fresh raw materials in Sichuan has indeed brought us a lot of pressure, but in order to ensure the quality of the ingredients and the eating experience of customers, we do not hesitate to do so!

Material selection: According to the different fishing seasons, select the best quality raw material origin. Every day, the supplier will individually select the standard size of the pre-base fresh material to ensure quality.

Transportation: At present, all raw materials are directly transported from the Hong Kong distribution center to the production site in Chengdu through SF Express, and it takes no more than 24 hours from salvage to the production site to ensure timeliness and freshness.

At present, the spicy flavor modulation of braised vegetables and cold salads throughout the country mainly has the following three forms:

1.The spicy flavor of dry mixed vegetables is actually very simple, that is, the raw materials after cooking, steaming, frying, or marinating are directly mixed, and then add pepper powder, chili powder, monosodium glutamate, salt and other seasonings, such as dry mixed spicy tripe, dry mixed shredded beef strips, dry mixed spicy chicken, etc.

2.To prepare spicy flavor in this way, we should pay attention to the base taste of the raw materials, that is, the salty taste must be sufficient, and in the case of sufficient base taste, then use chili powder and pepper powder to highlight the spicy taste. Generally speaking, the ratio of paprika to peppercorn powder is 2:

1 or 3:1, Brother Hero's personal experience chili powder and pepper powder are actually raw and cooked, and there are people who don't know what they buy directly in the seasoning shop are actually raw chili powder and raw pepper powder, and only the fried chili pepper and pepper powder have a spicy and fragrant flavor, so you must fry the chili pepper and pepper yourself, and make your own powder, instead of buying ready-made.

3.In addition, there is another way to dry mix spicy cold dishes, which is to mix chili powder, pepper powder, monosodium glutamate, and refined salt evenly to make a spicy dish, and then directly use it for dry dipping dishes, this spicy dish is also called spicy dry dish, and a little crispy peanut crushed and cooked sesame seeds can also be added to increase the flavor when preparing.

2.Preparation of spicy sauce: spicy sauce is with juice, is the most common sauce used to mix cold dishes, the focus of the preparation is to use soy sauce to set the flavor and freshness, salt to add a small amount to assist soy sauce to set the taste, add sugar is to reduce dryness, add sesame oil and green onion can assist in flavoring, add tempeh, cooked sesame seeds, crispy peanuts, coriander, celery, these can make the taste have a sense of layering, if you want to differentiate on the basis of salty and fresh taste, you can increase the amount of red oil pepper, pepper powder, pepper oil, etc., This makes the spicy flavor stand out.

The representative dishes of this kind of spicy sauce include spicy mixed chicken, spicy rabbit, spicy shredded radish, spicy cucumber and so on.

In addition, at present, there is a kind of fresh pepper spicy juice in the industry, which is to replace the red oil pepper with millet pepper rings, and replace the pepper oil and pepper powder with fresh green peppercorns, which highlights the fresh and spicy flavor.

Hello, the spicy taste in the marinated vegetables is formed by putting sesame peppers and chili peppers after a long time of stewing, thank you.

The formation of spicy flavor, simply speaking, is made of chili, pepper, refined salt and other seasonings, with the characteristics of spicy and fragrant, salty and mellow, very suitable for brine operation and cold salad in brine dishes, etc., the pepper and pepper used in the preparation of spicy flavor will have different tastes depending on the place.

Spicy is a flavor type, which is the most representative flavor type in Sichuan cuisine, and it is also the classic flavor type of Sichuan marinated spicy marinade, which is widely used in the field of marinated vegetables and cold dishes.

The formation of spicy flavor is made of chili, pepper, refined salt and other seasonings, with the characteristics of spicy and fragrant, salty and mellow, which is very suitable for brine operation and cold salad in braised vegetables.

Take the "spicy" flavor in the spicy flavor as an example, some use Pixian bean paste, some use dried chili peppers, some use red oil chili peppers, some use chili powder, etc., and the "hemp" flavor is the same, some use Hanyuan peppercorns, some use green peppers, some use preserved pepper peppers, some use pepper powder, some use pepper oil, some use rattan pepper oil and so on.

In fact, spicy flavor is the same as other compound flavor types, in addition to using spicy and hemp seasonings, it is also inseparable from salty, umami and aroma seasonings to assist, if the saltiness is not enough, there will often be dry and spicy phenomenon, and if the umami and fragrance are not enough, the spicy flavor will appear fresh and thin, and the taste will be relatively poor.

Therefore, when preparing spicy flavors, it is necessary to use seasonings such as ginger, green onions, sugar, mash, tempeh, soy sauce, chicken essence, sesame oil, and monosodium glutamate according to their respective secret recipes.

The formation of spicy flavor in pickled vegetables is made by seasonings such as chili, pepper, refined salt, etc., and when preparing spicy flavor, ginger, green onion, sugar, mash, tempeh, soy sauce, chicken essence, sesame oil, monosodium glutamate and other seasonings are used according to different situations, so that it has the characteristics of spicy and fragrant, salty and mellow, which is very suitable for brine operation and cold salad in marinated vegetables, etc., delicious and delicious.

Very simply, the spicy taste of braised vegetables is made by adding chili pepper and peppercorns, and then soaking for about three hours can bring out a great spicy taste.

How is the spicy flavor in braised vegetables formed? Spicy is a flavor type, but also the most representative flavor type in Sichuan cuisine, but also the classic flavor type of Sichuan marinated spicy marinade, but also widely used in the field of marinated vegetables and cold salad, the formation of spicy flavor, simply speaking by chili, pepper, refined salt and other seasonings, with spicy and fragrant, salty and mellow characteristics, very suitable for brine operation and marinated vegetables in cold dishes and other projects, the pepper and pepper used in the preparation of spicy flavor will be different due to the field of application, and different, so although the same spicy taste, However, there is still a big difference in the specific practical links.

The spicy flavor in the braised vegetables is particularly fragrant, and the condiments used in the production process are very particular, mainly using sesame pepper and bell pepper to make it. The spicy taste of the marinated vegetables produced in this way is particularly distinct, and the taste is very good, with a spicy and fragrant taste.

The spicy flavor in braised vegetables is by adding an appropriate amount of dried chili peppers and peppercorns to the brine, and then slowly boiling the flavor of chili peppers and peppercorns into the dish during the marinating process, so that there will be a spicy and fragrant taste when eating!

The spicy flavor in braised vegetables is mainly red and dried chili peppers, as well as Sichuan pepper and pepper and other spices mixed together, and the spicy and spicy flavor in them is stimulated by frying or brine, forming a particularly fragrant and spicy taste.

In the process of marinating, put in dried chili peppers, Sichuan pepper, etc., put more, if the taste is not enough, then put some rattan pepper, millet spicy, after the completion of the natural spicy taste.

How is the spicy flavor in Lu cuisine formed? Spicy flavor is the most representative flavor type in Sichuan cuisine, it is the classic flavor type of Sichuan marinated spicy marinade, and it is also widely used in the field of marinated vegetables and cold vegetables.

How is the spicy flavor in Lu cuisine formed? In fact, spicy flavor is the most representative flavor in Sichuan cuisine, and it is the classic taste of Sichuan marinated spicy marinade, which is simply made of chili, Sichuan pepper, refined salt and other seasonings, with the characteristics of spicy and fragrant, salty and mellow, very suitable for making marinated vegetables. In fact, in addition to the use of spicy and hemp seasonings, the spicy taste of braised vegetables is also inseparable from salty, umami and fragrant seasonings to assist, if the saltiness is not enough, there will often be dry and spicy phenomenon, and if the umami and fragrance are not enough, the spicy taste will appear fresh and thin, and the taste will be relatively poor.

The spicy flavor in the braised vegetables has also been formed through a long history of continuous improvement, mainly made of sesame pepper and chili pepper.

Spicy flavor is the most representative flavor type in Sichuan cuisine, it is the classic flavor type of Sichuan marinated spicy marinade, and it is also widely used in the field of marinated vegetables and cold vegetables.

How to make spicy lo-mei? Clean up the chicken, wings, etc., remove the water and add the green onion and ginger cooking wine to remove the smell, add the oil to the pot, add the light soy sauce and the chili pepper.