How do you make a delicious lo mei? How to make delicious home cooked lo mei?

Preparation of ingredients. Ingredients: bay leaves, kaempfera, star anise, cinnamon, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, a can of beer, pork skin, rock sugar, dried chili, millet pepper, pork skin.

Method. Step 1: Put cold water in the pot, put the cleaned duck paws, wing tips and other meat dishes into it, then put two or three slices of ginger and two or three spoons of cooking wine. Turn on high heat, bring to a boil and remove.

Step 2: Find a slightly larger pot, first put half a pot of cold water, pour the meat dishes into it, and then put a bowl of light soy sauce (the size of a rice bowl), half a bowl of dark soy sauce, half a bowl of cooking wine, and a can of beer (a small can is fine).The soup must be covered with all the ingredients, and if there is none, add water until it is gone.

Step 3: Put in six to eight bay leaves, five or six ginger slices, dried chili peppers, millet peppers (according to your hobbies, put more if you like spicy, and less if you don't like spicy), about 100g of rock sugar, six to eight star anise, a small claw pepper (if you don't like hemp, you can put less), about 50g cinnamon, about six to eight garlic cloves, two or three small pieces of pig skin (the size of the boiled skin is about the same as the size of an egg), seven or eight kaempfers, and cut the green onion into sections.

Step 4: When everything is ready, turn on high heat and turn off low heat. Cook for about 15 minutes, if you buy pork knuckles that are difficult to stew, then cook the pork knuckles first, and then put other meat dishes after 15 minutes.

Step 5: Between 15 minutes and 20 minutes, add the vegetables in order of cookability. Then let it cook slowly, about 40 minutes to an hour.

I didn't pay attention to it for ten minutes in the middle and stirred it up a little. Like the tips of the wings, some of the ones that are easy to cook can be fished out first, and they can be fished out in order according to their preferences. Some don't necessarily have to be cooked for so long, they feel that the rot is okay, and they can be fished out after the flavor.

1.First, put the marinade (don't add the wine first) and spices to a large pot and bring to a boil.

2.After the marinade is boiling, throw the kelp in the marinade, and after the kelp is thrown in, wait for the marinade to boil, turn to low heat and marinate for about 20-30 minutes.

3.When the kelp is boiled, boil another pot of water, and after the water boils, blanch the chicken wings, chicken feet, and chicken feet with boiling water to remove the impurities first.

4.After the kelp is marinated, take it out, at this time the kelp is already very flavorful and the taste will not be too bad!

5.Chicken wings, chicken feet, and chicken thighs are all in a pot, add 150cc of wine, and then turn to low heat and marinate for about 50-60 minutes.

6.An hour later, the fragrant and flavorful braised vegetables will be baked!

This is simple, and there is a lot more above.

The key to making home-cooked lo-mei delicious is to blanch the meat first, and then put all the ingredients in a pot and boil them together, as follows:

Ingredients: 300 grams of duck feet, 300 grams of chicken wings, 400 grams of small potatoes, 500 grams of quail eggs, 200 grams of chicken feet, 2 sections of lotus root.

Excipients: 1 package of marinade, 20 ml of dark soy sauce, 1 handful of dried Sichuan pepper, 10 ml of cooking wine, 1 handful of dried chili, 1 garlic, 1 piece of ginger, 3 star anise, 3 bay leaves, 1 green onion, 3 shallots, 20 grams of fennel seeds.

1. Put the chicken feet, duck feet and wings in a pot under cold water, add cooking wine and ginger and bring to a boil for about 3 minutes.

2. Remove the chicken feet and duck feet, slice the lotus root, wash the small potatoes, and quail eggs.

3. Put all the accessories in the pot.

4. After the marinade is put into the pot, add a pot of boiling water, cover the pot and boil for about 20 minutes.

5. Add the prepared ingredients, cover the pot and boil over high heat, then turn to medium heat and boil slowly for about 30 minutes.

6. Done. <>

Notes:

1. If you like to eat heavy flavors, you can add more chili peppers and add them according to your personal taste.

2. You can also add some duck neck and duck gizzard to marinate together.

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.

The effect is very good, there are branches in 28 cities across the country, and you can consult at any time if you have any questions.

Yes. This is very good in layman's terms. Each one is different. Compare to those who say. You can ask a professional for answers.

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.

Hello, braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a good marinade. It is mainly processed with spices and meat as the main raw materials. Generally, it can be divided into three categories: red brine, yellow brine, and white brine; Sichuan halogen is the most common in the country, and most of them are red halogen.

Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation. Braised pork is mainly processed with spices and meat as the main raw materials. Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation.

China is most famous for its lo-mei in the Chaoshan region, and the so-called Taiwanese braised pork was brought to Taiwan by the Teochew people.

The most important thing for lo-mei to be delicious is to choose fresh ingredients, and then seasoning is also very important, add appropriate oil and salt light soy sauce and add a little old ginger and chili, so that the flavor will be better When boiling, we should pay attention to controlling the heat and time, so that it will be more delicious.

If you want to make lo-mei particularly delicious, the key is that your lo-mei condiments must be particularly complete, and you must also master the heat of lo-mei, as well as the order of adding seasonings.

How to make lo-mei delicious? I think that if you want to make lo-mei like this, I think that in many cases, you must make it according to your own preferences, so that it will be more delicious.