The South is used to eating, and the South has also studied a variety of ways to eat, including lo mein is a more delicious way to eat, some people feel that lo mein is too mushy, so this is still depends on personal taste, the next we talk about the practice of lo mein.

Marinated meat rolls

There are many ways to make marinated meat, for example, it can be made into marinated meat rolls, so what should be done with marinated meat rolls?

Marinated meat rolls, is the deep processing of marinated meat and marinated vegetables, coupled with the unique pasta processing in the north, after a variety of processes and rolls of food. There are many ways to make lo mein rolls on the mainland, and there are also many companies, such as Azi Catering, that are constantly researching the practice of lo mein rolls in an effort to make more and more people understand and enjoy this type of fast food that is clearly characterized by Chinese characteristics. The meat is also known as marinated vegetables, is the initial processing and blanching of raw materials in the preparation of marinade cooked dishes.

The most important thing in a marinated meat roll is the marinade and seasoning sauce, if both juices are fragrant then this marinated meat roll will be very tasty, very appetizing, some people may eat two to eat. Nowadays, lo mein rolls are sold all over the country and it has really become a fast food.

How to make lo mein noodles

The flavor of lo mein is salty in itself, so it can be paired with something with a lighter flavor, such as noodles.

Pentacostal meat cut into pieces blanched to remove blood and wash, pentacostal meat cut into small dices. Red onion, washed and chopped, pat a little starch into the frying pan and fry until golden, crushed. Frying pan into a moderate amount of oil, first burst incense ginger, garlic, pour into the pork diced, stir fry until the meat color white, and then add soy sauce, soy sauce, star anise, cooking wine, rock sugar, pepper, red onion crisp stir fry evenly. Add the right amount of warm water, not too much, not more than the pork 1-2cm can be. Add the poached egg and turn on low heat to simmer, the stewing time is two hours, boiling water to cook the noodles. Fish out and mix with sesame oil, shredded cucumber and carrots on the noodles, arrange the poached egg, pour the meat and soup can be started.

Or radish, cucumber, clean water, pork cut into cubes. Pork diced with green garlic soy sauce, simmering twenty minutes. Hot oil in the pan sautéed pepper, dry red pepper, minced meat, fried until crisp, put the right amount of sugar, melting can be, small cucumber, carrot, cut into julienne, as a noodle code! Hot water cooking noodles, boiled noodles with pure water over a bit, so that the brisket noodles are ready.

How to store lo mein

Although lo mein is not easy to become tasty, but still need to be preserved, so how should lo mein be preserved?

Soaking lo meats in brine can extend the preservation period of lo meats, but this faces a problem of preservation of brine. To preserve the brine, you can't use iron pass and wooden utensils, you should use earthenware to contain it, because the pottery itself is thicker to avoid the influence of external heat, iron is easy to rust, and the wooden utensils are easy to have a strange odor.

Avoid halibut and other food cross-contamination: it is important to know that although the refrigerator can maintain a certain low temperature to avoid some bacteria breeding, but there are some bacteria as usual. Therefore, it is quite important to do a good job of isolation to prevent cross-contamination. The specific operation is that the overnight brine with a container with a lid or plastic wrap tightly wrapped, and then stored in the refrigerator in separate areas. Be careful not to get too close to raw and cold meats or desserts and the like, and try to avoid cross-contamination.

How to color lo mein

It is very important that the color of the lo mein is good, so it needs to be colored when making lo mein, so how should it be colored?

Pour vegetable oil into the pot, turn on the low heat, and heat the oil to 3%, then add the sugar and stir fry slowly. After a few moments, the sugar in the pan will begin to bubble, this time to be careful stir fry, not to sugar fried burnt, otherwise it will affect the final flavor of the brisket. Until the bubbles in the pan from large to small, the sugar becomes sticky golden brown, turn off the fire out of the pan. Pour the sautéed sugar color into the brine pot and cook with the meat, the brined meat will have a beautiful red color. You can also add a little more maltose to the pan, maltose has a good color protection.

Do not rush out of the brine meat, soak for a while is also conducive to the color. Marinated meat color or relatively simple, but to maintain the color red is a learning experience. Usually add sugar or red yeast rice to cook meat together, you can make the color of marinated meat looks red and bright, appetizing. But usually the marinated meat made this way will turn black in no time.