How do you make lo mei that is different from others?

Everything is the same. Remove the fishy fragrance and retain the original color and flavor of the ingredients!

I have been doing lo-mei for many years, I have worshiped two masters, and I have a lot of friends, my experience is that if you want to do lo-mei well, the key is to grasp the selection of materials and seasonings! Master the heat! Don't get too obsessed with the so-called secret recipes.

By controlling the amount of cooking wine and seasonings, I can make a different lo-mei from others.

The master will do what he does. Slowly improve on the foundation.

I think I'll make my own ideas and do my own research.

Turn off the heat and cover the pot and let it soak for two hours, the longer it lasts, the more flavorful it will become.

I'll soak those things in water for a day and then marinate them in lo-mei sauce.

It's just to put a little chili pepper when making lo-mei, it's really fragrant. Not particularly spicy, but delicious.

It is that every time I make lo-mei, I put a lot of condiments in it.

In fact, I believe that everyone makes something with their own unique taste, and I will have my own exclusive recipe when making lo-mei.

I know the ingredients of the common lo-mei and then add some of my favorite ingredients to it.

I add some of my favorite flavors, like pepper and chili.

I make a special spicy sauce and put it in lo-mei, and it will definitely be 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!

A new fat duck, fat fat, red rice noodles, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion, turmeric, rice wine, sugar, sesame oil, water starch each appropriate amount.

Production process] first slaughter the duck and put it in the pot, add water, fat, red rice noodles, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion, ginger and a little boil on the fire, put the rice wine and cover and burn for about 1 hour, and then flip the duck body and move it to low heat for half an hour to take out and cut the pieces after cooling; Pick out the fat in the pot, sieve the marinade in the pot and put it in another pot, add soy sauce and sugar, boil on the hot fire, add water and starch and stir, pour it into the bowl, put a little sesame oil and stir it after it is cooled, and pour the marinade on the duck.

Practice 2. Pewter braised duck.

Ingredients: 10 ducks, 500 grams of red yeast rice, 800 grams of rock sugar, 250 grams of Shao wine, 400 grams of refined salt, 50 grams of green onion and ginger, 50 grams of cinnamon and fennel, 500 grams of fermented bean curd.

Method: 1. Wash and blanch the duck first.

2. Put the liner in a big pot with a big lack of relatives, first put in ginger, green onion knots, spices, and then put in the duck, drain the red yeast rice water into the pot, put Shao wine, soy sauce, refined salt, some rock sugar, and add water until submerged. First bring to a boil, then simmer for about 2 hours, then add rock sugar to thicken the pot. After it is slightly cool, change the knife to the basin and pour the marinade.

Method three. Ingredients: 1 local duck, 2 packs of Liao pork ribs concentrated marinade [1].

1. After slaughtering, remove the internal organs, wash and drain the water, and divide into several pieces.

2. Remove from the oil pan and fry the duck pieces until the belt is golden brown.

3. Tear open a packet of Liao pork ribs to concentrate the marinade, dilute it with water, and bring to a boil. Another package for spare.

4. Add the duck and add water until the marinade completely submerges the duck.

5. Tear open another package of Liao pork ribs and slowly add until the marinade tastes appropriate.

6. Cook on high heat for 30 minutes, then continue to cook on low heat for 1 hour, stirring in the middle to taste.

7. Then remove the duck from the pot, cool it, cut it into small strips and put it on a plate, and pour the marinade on it before eating.

2. The remaining marinade can be marinated for other things, or it can be used for cooking, etc.

The braised soup used by merchants has been stewed many times, and the aroma of the braised soup is more mellow, so the taste of the braised soup will be stronger. They have a lot of braised soup, not only rich in seasonings, but also old soup as a base. The braised soup used in the first lo-mei on the market is not like the one that can be stewed once at home, and the lo-mei made at home is made at home, because the lo-mei soup has only been stewed once, and there is no previous ingredient addition, and the taste of the marinated vegetables is relatively simple.

When making lo-mei, be sure to put star anise, cinnamon, bay leaves, cardamom buttons, fennel, ginger, green onions, garlic, chili, pepper, sesame pepper, green pepper and other items, dark soy sauce, oyster sauce, sugar, rock sugar and other items, so that the taste of lo-mei is more delicious, and can have a better taste, because their own efforts in the process of making the proportion is not very appropriate, and in the process of production is prone to all kinds of small mistakes, so the taste is not as good as what is sold on the market.

There is no special secret recipe for lo-mei, just follow the steps to make it. However, the lo-mei on the market generally has a special secret recipe that will not be known to outsiders. In addition, because the lo-mei soup on the market has been boiled many times, it will be more fragrant.

How to make braised chicken feet:

Prepare ingredients: chicken feet, green onions, ginger, salt, soy sauce, rock sugar, star anise, fennel, bay leaves, Sichuan pepper, etc.;

Chicken feet, wash, cover, blanch and drain for later use;

Put water in the pot, ginger, green onion, star anise, fennel, bay leaves, and peppercorns to boil;

After boiling, add the chicken feet and cook for half an hour (marinate for 20 minutes on high heat and turn to low heat for 10 minutes);

Without opening the lid, turn off the heat and simmer for a period of time, and take it out when eating;

Braised chicken feet is a traditional braised snack, which can be integrated into the marinade of the three countries, the chicken feet are rich in collagen, and eating them can have a beauty effect, and it is a special braised dish that many ladies and children love to eat!

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

In fact, there is no secret recipe, and the reason why they make it by themselves is not as good as the one on the market is because people use the old braised soup when making it, and the longer the braised soup is boiled, the more delicious the meat will be, and because they are professional in making braised meat, the seasoning is more complete, and the process is more proficient, so the taste of people will be better.

There are secret recipes, and generally the more famous lo-mei, some old soup will be added in the production process, and there are strict requirements for the ratio of each ingredient, and generally these milks are not passed on.

There is no secret recipe for lo-mei, as long as it takes a long time in the production process, the taste will be very delicious. Because there are many lo-mei on the market, they have their own secret recipes, and they will add some additives, so the ones we make ourselves will not be as good as those on the market.

The condiments of lo-mei should include pepper, pepper, cumin, cumin, ginger, star anise, poria cocos, cloves, and white peony. And it is very likely that the self-made ones are not as good as those on the market because the heat and time are not in place.

Secret assorted lo-mei (easy and quick version).

Some time ago, because my mother couldn't eat spicy, I didn't eat it for a long time, and I made some lo-mei by myself after a long time, and the beer in summer was great! Haha, after the marinade is adjusted, you can marinate all kinds of things you like to eat, and you can use it as an old marinade after it is cooled and put it in the refrigerator.

Ingredients: Sichuan peppercorns a small handful.

About ten.

Cinnamon seven or eight pieces.

Cooking wine, soy sauce, dark soy sauce is better, and light soy sauce is also good.

Water, soup bowl, three bowls, salt, lotus root.

Shiitake mushrooms and dried tofu.

Green onions, ginger, garlic, fat meat with skin If you don't have it, general cooking oil is OK, too

Cumin, pepper, chicken essence, etc. come to your taste.

Dried chili peppers The recipe for the secret assorted lo-mei (easy and quick version).

Put all the peppercorns, cinnamon, cumin, etc. into a cold pot, cut off or break the dried chili peppers and put them in, pour soy sauce and cooking wine to cover the marinade, soy sauce and cooking wine are one to one. If you don't put fat or don't like lard, pour cooking oil at this time.

Bring the heat to a boil, add three bowls of water and bring to a boil again. Be careful not to add less water, as the taste will deteriorate if you add water later. But don't add too much, the water surface should be at least seven centimeters away from the edge of the pot to prevent overflowing.

Slice the lotus root, make a cross after soaking the mushrooms, and cut the dried tofu into pieces. The rest of the ingredients are sorted out in the same way. Put the whole piece of fat in a boiling pot and add the vegetables later. If you want to eat ginger and garlic, you can put it, and if you don't want to eat it, you can leave it out.

Bring to a boil again and simmer on high heat for eight minutes, then turn to medium heat for ten to fifteen minutes.

Bring the pot to taste, add salt, chicken essence, pepper and other flavors to taste.

Cover the pot) turn the heat to low, turn off the heat after fifteen minutes, and simmer for a while, and the taste is heavy for a while.

Serve it out and eat it You can also add some green onions and stir-fry it.

Tips: You can marinate whatever you like, but you can't cook it and it will turn into slag.

If you learn to make lo-mei, you can go to a cooking school and learn good lo-mei skills.