#乐购TESCO优鲜下厨房-肉# The morning slanting wind, such as the autumn leaves falling, the comfort of the summer crowd, there is a language cloud at this time is best to paste autumn 膘 ~ so, spend some holidays, Let's make a traditional hometown and taste it slowly! This dish is typical of the original copy of the tongue. Doing this at night, I really exercise my self-control. Like most of the 80-year-old cooks, in the years at home, the kitchen was not my world. At that time, I belonged to the table. Therefore, when I made it by memory, I was trembled with every taste. Until I really took a sip, I really touched myself and confirmed that it was indeed the taste of the family in the memory, and I dared to let everyone taste it. I have to say a few words about halogens. My seasoning is very simple. There are only onion, ginger, cooking wine, cinnamon, mountain, grass and sugar. There are no thirteen fragrances and halogen powders. One is the well-regulated halogen powder that I used to buy in the supermarket. The fragrance is too strong. I don't like it. Secondly, I don't have any ready-made seasonings at home. Therefore, the students who want to try, do not have to worry about the lack of a certain seasoning will not be the same, and do it according to their own preferences, just as delicious. This is the way to cook your own kitchen in the market. It will definitely be with you. Just like me, I started to find out that even the star anise and cumin were used up at home, and there was no replenishment. I couldn’t let it go; there was pepper in the house, but I didn’t find a suitable gauze, so the peppercorns were not put. But it is still so delicious, and it is not exaggerated to say that it is really the best I have ever done in recent years and the most beautiful color. Later, I concluded that there are two factors for success. One is to fry the sugar color. Be patient. Use rock sugar and a little oil to fry. Add a small spoonful of sugar after the sugar is opened. The color is amber; one is to follow Mr. Dongpo’s experience in cooking pork. “Slow fire, no water, it’s beautiful when the fire is on.” This is the simplest but most useful trick for pork belly. It is. There are a lot of ingredients suitable for lo mei. I chose pork belly, chicken feet and duck plaque, so that the variety will not be too single. Pork belly is a good partner for these poultry ingredients, such as marinated chicken feet and duck gizzards. The oil will make them more fragrant. The remaining marinade picks up the slag from the onion ginger cassia leaves and then freezes it. If it is too much, it can be good to take some of the eggs, soy hulls, etc., but my practice is generally good. The brine that is the halogenated food is generally not retained, because it is not very good to use the scallops, dried beans, kelp and the like.
Carefully remove the remaining pig hair with tweezers and wash it, cut it into pieces of appropriate size. I am generally cut into slap size. Wash the chicken feet and cut off the nails; the duck plaque tears off the yellow film and washes it with water for half an hour.
Boil the boiled water, put a spoonful of cooking wine, boil the chicken feet and duck broth, and wash it up. Also, put the pork belly to boil, pick it up and wash it.
Wash the pork belly, the meat skin is facing down, put it in a hot pot, burn the skin to the tiger skin pattern, and then wash it.
Put a little oil in the pot, add rock sugar, stir fry in the medium and small fire, and then add a spoonful of white sugar (the amount of sugar here can be increased or decreased according to the sweetness of your own habit). Turn a small fire and fry until the syrup is caramel, or amber. It doesn't matter if there is no sugar at this time. Put the pork belly, evenly put each side with caramel, duck plague and chicken feet are also placed in turn, this time there should be a lot of sugar bubbles.
Add onion, ginger, cinnamon, savory, fragrant leaves, stir fry evenly. I have very few spices? It’s only the point seen on the picture. This will not be the spice of the meat.
Put salt, soak a little, stir fry evenly. Just add all the ingredients to the water and cook for 15 minutes on medium heat (keep boiling).
Turn to a small fire, cook slowly, about half an hour to 40 minutes, the soup should become very little, this time turn off the heat, heat the pork belly and chicken feet to change position, let the upper chicken feet to the lower layer to accept Soak the soup. Before drying and solidifying, remove all the lo mei, leave the marinade, and collect. Even if you're done.
1. Tuning is the kind of porcelain spoon. 2. When I am marinated, I put the pork belly on the bottom layer, then the duck cockroach is emptied, and the chicken feet are easily smashed and placed on the top. 3. Be sure to use small shallots, not the kind of green onions. Be sure to add rock sugar to fry, the color will be beautiful! 4. You can do more at a time, put it in a sealed fresh-keeping bag and put it in the refrigerator. It is a very simple leek when you eat it. If you duck, you can also slice it is a good appetizer or even a small snack. 5. The sauce inside the marinade should be selected and thrown away. If you are too lazy to choose it, filter it with the filter spoon of soymilk. When you are frozen, only the marinade is left for the next time. It is the famous old halogen. 6. If it is vegetables and soy products, it is best to marinate them separately, especially vegetables. If the tofu is tofu, it is necessary to filter the water in advance, and the tofu is properly dried and then marinated. If the time is ripe, the ingredients that are easy to cook but not easy to taste can be soaked in the taste after the halogen is good.