Lu Wei, regardless of the north and south of the river, is a hard dish. Generally speaking, there are three kinds of halogen: red halogen, white halogen and yellow halogen. Among them, red halogen is the most common and common, and it is also the deepest memory of diners.
Whether it's pigs, geese, chickens and ducks, or dried eggs, beans, kelp and lotus roots, everything can be preserved. In the north, braised pig's head, pig's heart, pig's belly, pig's elbow, pig's large intestine and other pork products are the most common and expensive, but people who like to eat can often enclose a delicious braised stall with three floors inside and three floors outside, especially in summer, the demand for braised goods is basically in short supply.
In the south, braised ducks, geese and chicken feet are also common. For example, braised chicken feet in southern Fujian, braised goose meat in Chaoshan, braised beef and braised oxtail pig feet. Speaking of lo mei, I believe Chaoshan people have more say. Because Chaoshan people are indispensable for halogen products, whether they are at ordinary times or festivals, or for ancestor worship, weddings and funerals.
For a good lo-mei taste, the materials are exquisite. Just spices, we need to use twenty or thirty kinds, such as star anise, pepper, cinnamon, nutmeg, Amomum villosum, ginger, clove, Amomum tsaoko, dried tangerine peel, pepper, kaempferia kaempferia, fennel, angelica dahurica, Siraitia grosvenorii, agarwood and so on. The preparation of marinade is the most critical place to do a good job of marinated vegetables. The proportion and quality of marinade preparation directly affect the color and taste of marinade. A good proportion of marinade is often the secret recipe of marinade shops. It can be said that having a good marinade formula is the only magic weapon for commercial success.
Having said that, I'll tell you how to make lo mei in the simplest way. I'm not afraid of cooking without food. I don't know the seasoning, but it doesn't matter if it doesn't match the pot-stewed taste. The taste is comparable to that of the chef.
Composition:
4 kg of pork (pork belly can be used in the back seat), eggs 10 or so, 2 onions, ginger 1 slice, 3 tablespoons of yellow wine, and appropriate amount of salt. You can turn them into any ingredients you like.
Specific practices:
1, my family has cooked a lot of braised pork recently for the simple reason that pork is cheap. I didn't eat meat for free when it was expensive, but now I'm being retaliated.
2. Cook the eggs first. It's easy to peel when cooked for a long time. I suggest you put more eggs. Brine tastes really good, with moderate salinity, salty and delicious.
Besides eggs, I put more than a dozen quail eggs. Similarly, I shelled them for later use.
4. Cut the pork into small pieces for pickling. After cutting, I soaked for half an hour and soaked some blood. This way, I can save the later ironing step.
The point is, I don't use all kinds of spices, because my own spices will never be so complete. I used the old gravy directly. This old gravy used 18 kinds of spices, carefully blended and boiled for 48 hours. It was not only delicious, but also sugary. You can use it directly in the future.
6. Put all the materials to be pickled into the cooking pot. I also added a little soaked yuba and poured it into the old marinade. This bottle of marinade is 500g, which can marinate10kg of meat, so I used half of the marinade.
7. The ratio of clear water to marinade should be between 1: 4- 1: 6. I use the ratio of 1: 6, then add some onions, ginger slices and yellow rice wine, and add the right amount of salt according to the taste.
8. Bring the fire to a boil, skim off the floating foam, then turn to low heat, cover the pot and continue to burn for one hour.
9. After boiling, simmer for 10 minute, and serve.
10, the meat and eggs marinated with ready-made old gravy taste better than those marinated with their own seasoning. After all, the spices it uses are more complete than its own, and the ratio of various spices is also scientific. Of course, I don't know how they get along, and of course people won't accept us.
Poetry has something to say:
The old marinade can be reused, and the old marinade can be added in proportion when it is used again next time. Therefore, if it is easy to cook in summer, such as stewed chicken feet, stewed eggs and stewed vegetables, two bottles of old marinade are enough.