Secret lo mei recipe, lo mei recipe and ingredients

Step 1: Prepare enoki mushrooms, kelp knots, tofu skin, yuba, and potato chips;

Step 2: Boil water in the pot and put 2 tablespoons of salt, then put all the prepared dishes into the blanching water in batches, add some vinegar and cook them for five minutes when the potatoes are blanched;

Step 3: Prepare an appropriate amount of red dates, red peppers, rock sugar, star anise, Sichuan pepper, cumin, liquerice, green onions, ginger slices, bay leaves, and cinnamon;

Step 4: Pour oil into the pot, pour in the ingredients and stir-fry when the oil temperature is 50% hot, add the hot pot base and bean paste and fry the red oil;

Step 5: Add an appropriate amount of light soy sauce and soy sauce, then add an appropriate amount of water, then add red dates, red peppers, and rock sugar;

Step 6: After the water is boiled, add salt and boil over medium heat for about 5 minutes, put in the prepared vegetables and cook for 2 minutes, do not put yuba first;

Step 7: After cooking, turn off the heat and wait for the temperature in the pot to cool down, then pour in the yuba and simmer for about 1 hour.

The recipe and ingredients are as follows:

All-purpose marinade

1) Recipe: 1 grass fruit, 5g Sichuan pepper, 5g licorice, 5g cinnamon, 5g star anise, 5g cumin, 2 green onions, 2 chili peppers, 4 slices of ginger, 4 tablespoons of rice wine, 1 cup of soy sauce, 4 cups of water, 4 tablespoons of rock sugar.

ii) Modulation:

Put the ingredients into a cotton bag and tie it tightly for later use.

Cut the green onion into large sections after patting it flat, and chop the chili pepper after flattening it and set aside.

Take a deep pot, add ingredients and seasonings and boil to make 1 part of all-purpose marinade.

Sichuan-style marinade

1) Recipe: 25 grams of star anise, 15 grams of cinnamon, 15 25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of Gansiao, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 15 grams of cloves, 100 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

ii) Modulation:

1. Divide star anise, cinnamon, cumin, licorice, sannai, jatamansi, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into a loose gauze bag and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with the refining oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Precautions

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 and lose its umami, and the temperature of the brine when boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

1. Ingredients: three catties of beef tendon. Spices:

3 sections of cinnamon, 3 pieces of Zhaoxian key herbs, a large slice of old ginger, 3 pieces of angelica, a few dried chili peppers, a small handful of cumin and peppercorns, 4 star anise, 3 grass fruits, and 3 bay leaves. Ingredients: green onion, 1 piece of ginger, 1/2 head of garlic, 7 pieces of rock sugar.

Seasoning: 200ml of Shaoxing cooking wine, 100ml of soybean soy sauce, 50ml of dark soy sauce, two tablespoons of salt, monosodium glutamate. 2. Practice:

1) Beef shuttlecock in a pot under cold water. (2) Minutes after boiling, remove impurities and blood foam on the surface. Remove and rinse with water.

Spices are wrapped in gauze into small packets or packed into spice boxes. (3) Change the pot of water again and put the green onion, ginger, garlic and spice packets. Add 200ml cooking wine, 100ml light soy sauce, 50ml dark soy sauce, rock sugar, and beef tendon.

Bring to a boil over high heat for 30 minutes. (4) Then transfer the beef to the electric saucepan. Boil for 1 hour, when the beef is medium-rare, add the pie chain with an appropriate amount of salt.

5) Soak the marinated beef in the brine juice for more than 1 hour, and the beef will taste more delicious. (6) Let it cool and slice it to eat. When serving, you can mix the dipping sauce according to your personal preference, vinegar with light soy sauce, and some minced garlic.

3. The marinade of marinated beef is grated with a grate to remove impurities, grease and spices.

The ingredients of the marinade secret recipe mainly include broth, marinade packets, light soy sauce, cooking wine, and salt

Ingredients Tools: 5 kg of water (broth), 1 marinade pack, 50 grams of light soy sauce, 10 grams of cooking wine, 50 grams of salt, 3 star anise, 1 piece of cinnamon, 2 grass fruits, 4 grams of Sichuan pepper, 4 bay leaves, 2 grams of cumin, meat bones, ginger, green onions, chili peppers, eggs, cutting knife, water, cooking pot, refrigerator.

1. Prepare star anise, cinnamon, bay leaves, cumin, and peppercorns.

2. Crush the grass fruit with a knife.

3. Soak the prepared ingredients and grass fruits in water for half an hour, and then pack.

4. Put the packed ingredient packets into the cooking pot.

5. Add the broth, marinade packet, light soy sauce, cooking wine and salt.

6. Mix in the old marinade.

7. Add the meat bones, green onions, ginger and spicy hail peppers.

8. Turn high heat to low heat and cook for an hour and a half.

9. Boil the eggs for about 10 minutes and then soak.

10. Then remove the eggs.

11. Take out the used brine and cook for a few minutes.

12. Filter out the impurities of the waiter, and then store it in the refrigerator, and use it many times to become the old marinade.

The recipe of the marinade is star anise, cinnamon, Sichuan pepper, cumin, cloves, bay leaves, white peppercorns, white cardamom, monk fruit, angelica, tangerine peel, and the common practices are as follows

1. Prepare star anise, cinnamon, Sichuan pepper, cumin, cloves, bay leaves, white peppercorns, white cardamom, monk fruit, angelica, tangerine peel, and dried chili peppers, wash them, soak them in water and set aside.

2. Cut off the nails of the duck paws, and wash the fascia of the duck neck for later use.

3. Put the duck paws and duck necks into water and boil for later use.

4. Pour rapeseed oil into the pot, heat it and melt the lard.

5. When the oil temperature is 60% hot, put the rock sugar, turn to low heat and fry the sugar color.

Sixth, under the broth, when the cold soup is duck paws, duck necks, braised medicine packets, green onion knots, ginger slices, boil over high heat.

7. After 30 minutes, take out the duck neck and let it cool, and after 1 hour, take out the duck paw and let it cool.

8. Take the brine out of the pot, soak the duck feet and duck neck in the brine for 3 hours after cooling.