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.
Why does the pot-stewed dish have no fragrance and taste bad? Let me summarize the following three reasons for you.
First of all, the feeling of fragrance is actually the smell we can smell. This smell usually comes from the bittern oil of stew. When our spices are pickled, they will produce a lot of aromatic substances. This aromatic substance is generally dissolved in brine oil to form natural essential oil, so when we pickle ingredients, the brine oil needs to be kept three centimeters thick. After the ingredients are out of the pot, they should also be coated with oil. In this case, customers can smell the smell of braised pork from a distance.
Secondly, the smell of food is actually the meaty taste of our ingredients, so before marinating, we should do a good job of deodorizing, blanching, removing blood and foam to maximize the taste of ingredients. When we find that the brine smells fishy, we will add white wine to the water to deodorize it. The marinated goods are delicious, not fishy or greasy.
The third point is aftertaste. Pot-stewed vegetables taste fragrant and have a long aftertaste. Pot-stewed vegetables taste delicious, and salt must be very important. Salt is the king of all tastes. Once the salinity is not enough, other so-called spices can't play their proper fragrance. Usually, you can marinate with a catty of ingredients and 10- 15g salt. Sometimes, experience is more important than recipes when cooking braised dishes!
The above is to share with you some small experiences in cooking pot-stewed vegetables, hoping to help you.