Do you want to put beer in lo mei? What should I do if I put too much lo mei beer?

Lo mei can be used in beer because the beer contains maltose and alcohol, which can give the lo mei a richer taste and a more mellow aroma.

The following is a list of ingredients and how to make lo mei:

Ingredients: Chicken (e.g. chicken thighs, gizzards, chicken feet, wings, etc.).

Eggs, quail eggs.

Ginger, green onions. Star anise, bay leaves, cinnamon, Sichuan pepper, dried chili peppers, rock sugar and other seasonings.

Seasonings such as soy sauce, dark soy sauce, soybean paste, sweet noodle sauce, oyster sauce, salt, etc.

Production Steps:1Chicken ingredients are cooked with ginger slices and cooking wine to remove blood and fishy smells. Remove the cooked ingredients and set aside.

2.Prepare marinated ingredients, such as eggs and quail eggs, and peel them after cooking.

3.Line the rice cooker with a layer of ginger slices and green onions to prevent the ingredients from sticking to the pan and add flavor. Spread all ingredients flat in the rice cooker.

4.Add the desired seasonings, such as star anise, bay leaves, cinnamon, Sichuan peppercorns, dried chilies, rock sugar, etc., as well as seasonings such as soy sauce, dark soy sauce, soybean paste, sweet noodle sauce, oyster sauce, and salt. These seasonings can be adjusted to individual tastes.

5.Pour in the beer, preferably just enough to submerge the ingredients. If the ingredients are pressed too tightly, you can add an appropriate amount of hot water.

6.Cover the lid, press the cook button and cook for about 30 minutes. If you are using a cooking pot, you can adjust the temperature to 180 degrees and simmer for 30 minutes.

7.When the time is up, you can eat the lo-mei. If you want a more flavorful texture, you can soak the lo-mei in the soup for a while before eating.

The above is a list of ingredients and how to make lo-mei. When making lo-mei, it can be adjusted and varied according to personal tastes and preferences, such as adding other seasonings or changing different meat ingredients.

Beer contains an enzyme, which reacts with the meat quality, which can soften the fiber of the meat, increase the umami of beef, and reduce people's absorption of fat.

Braised meat can be put beer, beer will remove the fishy smell in the meat, and will also improve the umami of the braised meat, but pay attention to the relaxation time, it is best to wait for the meat to mature about six or seven years into it.

DoneLo-meiHere's how to put too much beer:

1. If you add too much wine during cooking, you don't need to add water, you can first cover the pot with the lid on the pot and simmer on high heat for a period of time to make the alcohol heat and volatilize.

2. Place the dish on the table for a period of time, and the alcohol will volatilize naturally.

3. Put a small amount of cinnamon in the dish.

Because cinnamon contains volatile oils.

The aroma is rich, which can neutralize the taste of wine, and when cooking meat, it can make meat dishes fishy and greasy, fragrant and delicious.

You can squeeze in a few fresh lemon juices to make it less bitter, and then add some salt and chicken essence to cover it with bitterness. You can also dip it in some chili water when eating, so that its bitterness is basically gone.

If the pickled vegetables have a bitter taste, then prepare a pot of water, and then wait for the water to boil, put the pickled vegetables into the water to cook again, dissolve all the flavors on it in the water, and then rinse it with running water, so that the bitterness of the pickled vegetables is removed, but its other flavors are also diluted or washed away. Therefore, at this time, it is necessary to remix the marinade and re-marinate the vegetables, so that the delicious taste will be restored.

Precautions for braised pork practices

1. Do not cover the marinated chicken, duck and goose and other meats, so that the whole chicken and duck that are marinated will not be deboned or deformed. After the meat and soy products are marinated, cover and simmer for another 5-10 minutes. Then look at the type of ingredients and determine the length of time to simmer, so that the taste is more penetrating and delicious.

2. When marinating all kinds of meat, you can't marinate the meat too badly, otherwise the meat will be cooked and broken, and the marinade will be too loose and affect the taste.

3. If you marinate pork, chicken, duck, goose, rabbit and other ingredients with a strong flavor, they should be marinated separately from the beef, mutton and various animals with a strong odor, and some soup can be taken out separately to marinate, so as not to "spoil" a pot of soup. In this way, the various meats do not cross the flavor of each other. The taste is also delicious.

Beer is used to remove the fishy smell of meat, and beer contains an enzyme, which reacts with the meat quality, which can soften the fiber of the meat, increase the umami of beef, and reduce people's absorption of fat.

When marinating pork, in addition to beer, star anise, cinnamon, and cumin should be added.

Licorice, angelica and other spices, to marinate delicious braised meat, but also pay attention to the following points:

When adding spices to prepare brine, everyone should add spices in strict accordance with the proportion, otherwise it will make the brine taste too heavy and the taste of braised meat will not be authentic.

Colored in fried sugar. , it must be fried slowly over low heat, and the sugar added should not be too much, otherwise the fried sugar will have a bitter taste.

The green onions used to make the brine should retain their roots, which will make the brine taste more fragrant.

When braising meat, it is necessary to put the meat in boiling water first, and then put it in cold water to wash, which can not only remove the fishy smell of the meat and avoid foaming when braised meat, but also avoid the brine from boiling for a long time, resulting in paste.

The meat of braised pork should be selected with even fat and lean, but remember to choose a piece of meat with a fat-to-lean ratio of 2:3, as this kind of meat can provide the fat that braised meat needs to be biomin, and it is not too greasy.

Delicious braised meat, in addition to adding an appropriate amount of fat, gum is also the key to making the marinade sticky and smooth, generally you can choose pork belly with skin, chop and boil together with the skin until the gum is released, if you don't like to eat pork skin.

You can also put the skin separately in advance, boil it and then scoop it up.

No, the comma can be used about 3 to 4 times at low temperatures, and the interval between them should not exceed 10 days, but if it is a hot summer, it must be replaced every other day.

Extended information: On the premise of satisfying the maintenance of the marinade, the appropriate amount of cooking wine.

Or the beer can be put in a cryptographic code. Beer or cooking wine, in marinated cooking, the main effect is to remove the raw and greasy, can make the substances that cause the fishy smell of the ingredients dissolve in the alcohol, with the volatilization of alcohol and take away.

However, it should be used in the brine, before each maintenance of the marinade, not after the maintenance of the marinade.

Although it is said that the older the marinade, the more fragrant the things made, but the marinade should not be used for too long, and it is inevitable that there will be some toxic substances in the things that are repeatedly boiled, and long-term consumption may cause certain harm to the body, so it is recommended that the marinade should not be placed for more than 10 days.

Hello dear, I am happy to answer for you, according to your question description, this statement is not right, oh dear, braised meat can be put liquor, the main effect of putting liquor in braised cooking is to remove the greasy, can make the substance that causes the fishy smell of the ingredients to be dissolved in the alcohol, and take away with the volatilization of alcohol. Because the aroma of ester and mellow aroma is very harmonious with the aroma of the dish, and the inherent aroma of the food can also be induced through ethanol to add flavor to the dish. You can refer to my dear, I hope mine is helpful to you!

Why do beer marinated chicken wings have a bitter taste.

Beer chicken wings. Material.

9 wings, more than half beer, 3 slices of ginger, 3 tablespoons of light soy sauce, salt chain sen, rock sugar, Sichuan pepper noodles, seasoning, cooked sesame seeds.

Method. 1. The chicken wings should be salted first, cooked with wine, and cut with a few knives to make them taste.

2. Put a little oil first, (don't put too much oil), add chicken wings, and fry until golden brown.

3. Put in the beer, (in principle, just over the chicken wings), and keep using high heat.

4. Add light soy sauce, Sichuan pepper noodles, ingredients, rock sugar, salt, sesame seeds, and add them appropriately according to your taste.

5. Thicken.

Shiitake mushroom beer chicken wings.

Material. Whole chicken wings, shiitake mushrooms, rice wine, beer, dark soy sauce, ginger, garlic, green onions, cooked white sesame seeds.

Method. 1.Mix the whole chicken wings with two tablespoons of rice wine and three tablespoons of dark soy sauce and marinate for about half an hour;

2.Shiitake mushrooms, cut on top with a knife.

three or four cross flowers; 1 small piece of ginger, garlic and minced upright; Finely chop the green onions;

3.Put oil on the fire and cook until 50% hot, pour in minced ginger and garlic and chopped green onion and fry until golden brown.

4.Pour in the chicken wings and stir-fry for half a minute.

5.Add the beer and bring to a boil, add the shiitake mushrooms and the remaining 2 tablespoons of dark soy sauce, cover and cook for about 10 minutes, then turn over the chicken wings and cook again.

7 or 8 minutes until the soup is thick and the wings are raked.

6.Sprinkle with white sesame seeds.

When marinating beef, don't just add beer, add more of these 2 things, and it will be more fragrant and tender after cooking.

We first clean the prepared beef, and then cut all the beef into large pieces, add some white vinegar to the water, stir evenly and soak for about an hour, but in the process of soaking, we must remember to replace the water, and after pouring the gold, we take out the beef, rinse it with water, put it into a pot of cold water, add some liquor, heat it over high heat, and then stew it for about 5 minutes, and then take out the beef and rinse the beef with hot water.

Then we put all the spices we prepared in the pot and fry them dry, and then wrap all the spices with gauze, and then we add some water and beer to the pot, heat it over high heat, and then put the beef that we have just processed into the pot and add some spice packets ginger slices, green onion dark soy sauce, rock sugar soybean paste, thirteen spices and salt until the pot is boiled again, we turn the heat to medium, and simmer for about half an hour. Finally, turn off the heat and soak until the beef in the pot has cooled, and then you can eat it directly.

Ingredients for beer stewed pork.

300g of lean pork, appropriate amount of oil, appropriate amount of salt, appropriate amount of liquor, appropriate amount of black pepper, appropriate amount of dry starch, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bay leaf, appropriate amount of tangerine peel, appropriate amount of ingredients, appropriate amount of beer, appropriate amount of white sugar, appropriate amount of green pepper.

Steps to make beer marinated pork.

Step 1 of the preparation of beer braised pork crisp

Cut the lean pork into slightly thicker slices, one and a half spoons of white wine, salt, first grasp well, add black pepper, grasp well, marinate for 10 minutes, add a spoonful of dry starch, add a spoonful of oil, and then scratch repeatedly.

Step 2 of the preparation of beer braised pork crisp

When the oil temperature is 70%, the meat slices are fried to a brown-red color.

Step 3 of the preparation of beer braised pork crisp

Remove and set aside. Step 4 of the preparation of beer braised pork crisp

Tangerine peel (with new orange peel is also OK) a small piece of shredded, green onions, ginger and garlic large segments and slices, 4 bay leaves, a large ingredient, put in a pot without oil, add half a bottle of beer, boil for 20 minutes, beer marinated crispy meat practice step 5

Then take out all the dry ingredients, add salt to the soup, add more sugar, boil and add meat slices, reduce the juice over high heat, add some green peppers, and remove from the pot.

Remove the impurities on the pork belly, trim it into a square, put the side of the meat skin on the water or put it on the barbecue grill to roast until the skin is blistered and browned, then put it in cold water to soak soft, take it out, and scrape the blackened part.

After roasting, the scraped pork belly is washed with clean water, put it in a casserole or electric slow cooker, skin side up, add beer until the meat is just over (usually a 12-ounce can of beer is enough), then add soy sauce, rock sugar, whole green onion and ginger, and simmer over warm heat (slow pot with high grade) until it is completely rotten.

After the meat is simmered in a slow pan, there is a lot of soup, you can put the meat in the wok, skin side up, and pour in all the soup (green onion and ginger do not be). Turn on high heat, bring to a boil, and constantly spoon the soup over the skin. The juice is thick, foaming, and the skin of the meat is jujube red.

After the juice is collected, take the meat out of the juice, put it on a plate, put it in the refrigerator or ice room, take it out until the meat is cold and firm (but do not freeze it), cut it into large slices the size of the buttoned meat, keep the meat pieces in their original state, put the meat on the plate with the skin side up, pour the thick juice, heat it in the microwave, and serve.

Be careful: do not put salt and water; The amount of soy sauce and rock sugar depends on each person's taste; The high-end of the electric slow cooker needs to be simmered for 4-5 hours (the time is calculated from the time the cold beer is poured), it is safer than using a casserole, and does not need to be supervised and cared for.

1000g of pork belly, 1 bottle of beer (600ml), 10 shiitake mushrooms.

Seasoning: ginger, garlic, green onion, cinnamon, two star anise, 2 tablespoons of salt, 3 tablespoons of sugar, a few peppercorns, a little pepper.

Method. Voice.

1.Cut the pork belly into pieces, stir-fry in a pan for a while, stir-fry the oil, and set aside.

2.Put oil in the pot, add sugar and fry the sugar.

3.Put the meat and stir-fry, medium heat, and after the meat is completely colored, then put in pepper, garlic, ginger, star anise, cinnamon, the heat can be larger, and stir-fry until fragrant.

4.When the aroma is bursting, pour in the beer and simmer over high heat.

5.When the beer boils slightly, add the soaked shiitake mushrooms. At this time, shiitake mushrooms are added to absorb the oil slick so that the meat is not greasy, and shiitake mushrooms taste more delicious after absorbing the oil. Cover the pot and simmer for half an hour.

6.When the wine is almost dry, the meat is also cooked, then put 2 tablespoons of salt, because the salt will produce a chemical reaction after a long time at high temperature, which is harmful to the human body. So the salt should be put later.

7.Sprinkle with chopped green onions and turn off the heat. Remove from heat and serve on a plate.

Cook the pork belly in a pot under cold water until the pot is boiling. 2. Remove the meat and set aside.

3. Pour oil into the pot, add a few peppercorns and ingredients and stir-fry until fragrant. 4. Put all the meat in and stir-fry.

5. Add a portion of green onion, ginger and garlic, and pour in dark soy sauce to enhance the color. 6. Pour in a can of beer, cover the pot and simmer for 10 minutes.

7. Pour all the meat in the pot into the inner tank of the pressure cooker, and add the remaining green onions, ginger and garlic, dried red peppers, orange peel, cinnamon and bay leaves.

8. Put the peppercorns, spices, and cumin into the seasoning box. Close the lid and tuck the spice box under the meat.

9. Add an appropriate amount of salt. 10. Use an electric pressure cooker to stew the meat.

11. Cook the quail eggs in a pot under cold water over medium heat, and add a little salt during the cooking process. 12. Peel off the skin of the boiled quail eggs.

13. Pour the boiled meat back into the wok and put the quail eggs in.

14. Pour in an appropriate amount of braised sauce to enhance the color, and simmer until the soup is slightly thickened.