The lo-mei sauce is fragrant, the taste is crispy, the color is ruddy, it can be said that it is full of color and flavor, and it is loved by men, women and children. And if you want to make a good lo-mei, having a good pot of brine is the key. What type of brine is suitable for different ingredients? What is the spice ratio in brine? I believe that many chefs have such confusion, today, I will share the detailed production steps of the six courses of lo-mei for reference. Integration: Red Kitchen Network.
Title Image: Picture Worm Creativity.
Return to the sauce meatProduction: Wu Jin.
Highlights:This dish is not marinated and air-dried in the traditional Sichuan-style sauce meat, but marinated in the pot until it is flavorful and colored. Production process:1.15 kilograms of three-line pork belly with skin burn off the remaining hair on the surface, wash the blood, change the knife into a large piece of about 20 cm square, put in cold water, add an appropriate amount of ginger slices, green onions, and cooking wine, cook over low heat until the chopsticks are inserted without blood, remove and drain, evenly wipe a layer of dark soy sauce on the skin, and brand the skin in the oil pan to color. 2.Put the processed meat pieces into a soup bucket with a bamboo grate, add 1000 grams of soy sauce, 500 grams of sugar, 150 grams of green onions, 100 grams of ginger, 50 grams of rock sugar, put in the spice bag, add water, boil over high heat, turn to low heat and cook slowly until cooked, remove and cool, and change the knife into a rectangular large slice with a thickness of about 2 mm; Strain the broth and set aside. 3.Each 400 grams of sauce meat is a yard into the container, pouring 50 grams of the original soup, and sending it to the steamer for heating before opening the meal5 hours, keep warm and set aside. After receiving the order, take a portion of the meat in the sauce, sprinkle a little chopped chives and go. Preparation of spice packets:25 grams of cinnamon, 10 grams of star anise, 10 grams of cumin, 5 grams of nutmeg, 5 grams of cloves, 5 grams of sand kernels, 5 grams of white cardamom, 3 grams of grass fruit, 3 grams of angelica angelica into a clean pot and roast over low heat, put into a cloth bag, tie the opening tightly. Technical Key:1.The chef replaces the meat that cannot be sliced into chunks, places it at the bottom, and covers it with a better selling piece of meat to give diners a very affordable feeling, and can also add side dishes such as sprouts and potatoes at the bottom to increase gross profit. 2.This dish mainly relies on seasonings to enhance the flavor, and spices are used to remove the smell and remove the difference, so there is no need for too much. 
Shredded chicken in soupProduction: Zhang Jun.
Highlights:
This dish is an improved version of the traditional bucket chicken, using the unlaid henchai chicken, the chicken fat is golden, the meat is fragrant, and the finished product has a bright yellow color; When mixing the soup, add bacon to reduce the type and amount of spices to fully stimulate the original flavor of the chicken; Extend the boiling and simmering time, and the chicken that absorbs enough soup is soft and delicious, suitable for all ages.
Batch prefabrication:
1.Select 30 hens with a growth period of about 2 years and no eggs, chop off the tips of the chickens after slaughtering, dig out the internal organs under the opening of the chicken wings, and place them under running water to repeatedly wash and clean the blood, and cool the body temperature of the chickens that are killed, and chop off the tips of the wings and claws after controlling the moisture.
2.Spice packet: 50 grams of star anise, 30 grams of dried red pepper, 30 grams of angelica, 30 grams of white cardamom, 30 grams of good ginger, 15 grams of cumin, 10 grams of crushed hair sand kernels, 5 grams of bay leaves, soak in warm water for 20 minutes, slightly wash off the floating soil on the surface, drain and put it in a gauze bag for later use.
3.Marinated soup: 500 grams of bacon is added to a basin and soaked for 12 hours, and then taken out and blanched for later use; Net weight is about 15 kg of old hen 2, pig stick bone 5 kg respectively to remove the foam, take out the net, together with the processed bacon together in a barrel, add 35 kg of water to boil over low fire and then change to low fire for 6 hours, put in 1 spice bag, 1 kg of salt to boil over high heat, change to low fire and hang for 2 hours to fully release the spice breath.
4.Marinating: Cut the cotton thread into a length of about 14 cm, and tie the ends into a loop for later use. Put a cotton coil on the leg bone of each net chicken, rotate it repeatedly and twist it into a strand, and then put the other end of the cotton coil on the other leg bone, and control the distance between its legs between 5 8 cm. The head of the chicken is facing down, the cotton thread of the chicken leg is soaked in the boiling braised soup and then quickly lifted and controlled the soup in the abdomen, repeated three times, according to this method, the 30 chickens are scalded one by one, and then put into the braised soup together, cover the grate, press the weight, so that the ingredients are completely immersed in the soup, boil for 10 minutes after boiling, change to low heat and simmer for 1 hour, turn off the fire and use the residual temperature to simmer 1For 5 hours, remove the weight, press the grate repeatedly to make the marinated chicken float and the gap between the braised chickens become larger, scoop up the soup, and put it into the tray to cool for later use.
5.Broth maintenance: After all the ingredients are removed, boil the filter residue and pour it into the porcelain jar for preservation; Spice packets are refrigerated and can be used twice. The braised soup should be avoided to be stored in stainless steel containers, because the stainless steel will be corroded by the salt in the soup, and the second is that it is not breathable and has poor heat dissipation, which is easy to deteriorate the braised soup.
6.Continue the soup: pour the old soup into a large bucket, add 5 kg of boiling water, put in 1 old spice bag and 1 new spice packet, add an appropriate amount of salt to supplement the flavor, change to low heat and heat for 30 minutes after boiling.
Cooking process:
Take a marinated bucket chicken, open it in half, take half of the chicken leg and chop it into strips about 2 cm wide; Debone the chicken and tear it into strips about 8 cm long and 2 cm wide. The torn chicken is on the bottom, the cut chicken thighs are put on the plate, poured an appropriate amount of original soup, and a little garnish can be dished.
Technical Key:
1.The traditional bucket chicken in the production, the last to yellow gardenia water color, but after cooling, the chicken skin will be slightly blackened, this dish uses the hen chai chicken that has not laid eggs, the oil contained in the color is more yellow, in the marinating process, the chicken fat will gradually be integrated into the braised soup and the chicken skin is coated with a layer of yellow and bright film, which can be both colored and flavored.
2.Pressing the grate when scooping the chicken can make the gap between the ingredients larger, preventing the chicken skin from being scratched and ruining the appearance when scooping up.
Small two beefProduction: Xu Yi, Cui Yiyong.
Highlights:The beef slices are tender and chewy, very enjoyable to eat but not stuffy, and their sauce and salty flavor are very pure. In addition to the beef, the matching patties are also a highlight: thin and soft, not crusty around after cooling, and reheated to the same as freshly baked, many customers come to the store to buy the biscuits, and go home to roll the green onion dipping sauce and eat it! Production process:1.Primary processing: select freshly slaughtered and cut fresh beef tendon meat, each weighing about 1000 grams, with chewy meat, more tendons, and redder color is better, soak it in water for 12 hours, drain and set aside. 2.Blanching: Put cold water in a pot, add 25 kg of beef tendon meat, add 250 grams of high liquor, boil over medium heat, skim off the foam, remove and set aside. 3.Marinade: Take the blanched beef tendon meat and put it into the marinated soup, turn to low heat and marinate for 2 hours after boiling, turn off the heat and cover and simmer for 15 2 hours, take out to cool, cover with plastic wrap and store in the refrigerator for preservation. When you go to the dish, take 400 grams of marinated beef and cut it into thin slices, serve it with chives, small cakes, and homemade spicy sauce. Adjust the brine:1.Hanging stock: 75 kilograms, 4 kilograms of cattle bones knocked off, blanched with 2 old hens in wide water, removed and washed and put into stainless steel barrels, added 40 kg of water, turned to a small fire after boiling for about 5 hours, and then turned to medium and large fire to thicken, filter out the slag is the broth. 2.Pour 30 kg of broth into the vat, pour 6 kg of Qiao's daughter-in-law's original soy sauce and 2 kg of sweet noodle sauce5 kg, 1 flavor of Damei soy sauce5 kilograms, 500 grams of rock sugar, 250 grams of Guangdong rice wine, 250 grams of rose wine, 250 grams of high liquor, 400 grams of monosodium glutamate, appropriate amount of salt, stir well and boil, add 2500 grams of ginger (wrapped in gauze bags). 3.Shandong local pepper 100 grams, star anise 80 grams, cumin 50 grams, cinnamon 50 grams, angelica dazhi 30 grams, Sichuan Dahongpao pepper 20 grams, Xinyi 20 grams, grass fruit 20 grams, white cardamom 15 grams, bay leaves 10 grams, fragrant sand 10 grams, licorice 10 grams, millennium health 10 grams, monk fruit 1 (about 12 grams), according to the above proportion of spices, take 1000 grams of washed surface floating soil, into the pot dry fry for 3 4 minutes until the aroma escapes, put into a gauze bag. According to the color of the dark soy sauce, sugar color, this recipe can marinate 50 kg of beef, add seasoning each time marinated, to ensure that the salinity is at 38-4% is sufficient. Making Cookies:1.Lufeng brand special fine powder 500 grams of pot, add 100 boiling water, 300 grams of lard, 25 grams of salt, knead to "three lights", that is, into a dough, knead the strips into each weighing 20 grams of agents. 2.Apply a layer of salad oil on the agent, put the oil of the two agents together, roll it into a thin cake that can penetrate the words, and put it on the electric baking pan for 1-2 minutes. 
Hong Qi boar elbowProduction: Modai Springs.
Highlights:
Put the pork knuckle into the red and bright color, fresh and fragrant tide brine and cook until it is cooked thoroughly, pour the original juice and stirring sand ginger after chopping the pieces, mix well and eat, the pork knuckle is salty and fragrant, and there is a hot and spicy sand ginger compound aroma.
Prepare pork knuckle brine:
1.150 grams of dried southern ginger, 30 grams of angelica, 30 grams of cardamom, 30 grams of citronella, 30 grams of tangerine peel, 15 grams of star anise, 10 grams of grass fruit, 10 grams of angelica, 10 grams of bay leaves, 10 grams of cinnamon, 8 grams of cumin to wash off the floating soil, drain and wrap it into a gauze bag together with 500 grams of fresh sand ginger to make a spice bag.
2.15 pounds of pork ribs, 1 net old hen soaked in blood water, boiled water until thorough, put it in the soup bucket after taking it out, add 80 pounds of water, put it in the seafood package (500 grams of dried shrimp, 300 grams of conpoy, wash and bake it, put it into a bag) and spice bag, turn to low heat and cook for 5 hours after boiling, beat out the slag except for the spice bag and seafood package, and add 1 kg of light soy sauce, 500 grams of fish sauce, 400 grams of rock sugar, 300 grams of salt, 250 grams of dark soy sauce, and 150 grams of rose wine.
Production process:
1.Scrape and wash the pork knuckle, burn the stubble, put it in a pot under cold water, add an appropriate amount of green onions, ginger and cooking wine to boil thoroughly, remove the dried water droplets and put them into the prepared brine.
2.Heat the bottom oil in the pot, add 300 grams of shallots, 150 grams of ginger slices, 150 grams of garlic and stir-fry until fragrant, pour into the brine bucket containing pork knuckle, turn to low heat and heat 1For 5 hours, stop the fire and soak for 30 minutes, remove the pork knuckle and set aside.
3.After ordering, the guest takes a pork knuckle and debons it, places the bone on the bottom of the plate, cuts the meat into slices and puts it on the plate, and drizzles a little brine juice.
4.40 grams of sand ginger and shallots, 10 grams of golden garlic are chopped into minced pieces, mix well and cover on the pork knuckle, stir a spoonful of hot oil to go.
Curing of brine:
After each boil of pork knuckle, this pot of brine should filter out the shallots, ginger slices and other residues, skim out the excess oil slick, and leave only a thin layer. Before using it again, it needs to be boiled first, then add water, light soy sauce, fish sauce, salt, rose wine and other seasonings, then boil, re-fry dried shallots, ginger slices, garlic and other ingredients and pour them in. After marinating the pork knuckle in three pots, put in a seafood package and a spice package again.
Features:
Salty and fresh, not greasy, with the aroma of sand ginger and shallots.
Production Key:
1.Pork knuckle marinade 1After 5 hours, you need to stop the fire and soak for 30 minutes, so that the texture will not be too soft and rotten, and there will be a slight feeling of strength after cooling.
2.When preparing the brine, adding scallops and dried shrimp can increase the freshness of the brine, so that the cooked pork knuckle is full of umami in addition to salty aroma.
Hand torn lamb neckProduction: Ji Yongqing.
Highlights:
The muscular neck of the lamb has a moderate fat content, and it is usually deboned and changed to a knife, and it is made by frying, stewing, stewing and other cooking methods; The chef takes a different approach, blanching, marinating, steaming and frying the whole lamb neck in four steps, and then brushes a layer of sauce on the skin while it is hot, making the taste crispy on the outside and oily on the inside, full of elasticity. Each lamb neck weighs 3 4 pounds, with sauces, dry ingredients, sugar garlic, perilla leaves, after the waiter tears the lamb neck into meat strips, diners can choose their own ingredients according to their preferences to eat, the appearance is atmospheric and has a sense of ceremony, it is a well-deserved signature hard dish in the store.
Batch prefabrication:
1.Bordeaux goat necks (each weighing 1500 2000 grams) blanch the blood foam in wide water, remove and wash for later use.
2.Put the lamb neck into the brine and boil over high heat, turn to low heat and heat for 1 hour, turn off the fire and simmer overnight, and then take out the sheep neck after boiling the brine the next morning, let it cool and set aside.
Cooking process:
1.After the customer orders, take a lamb neck into the steamer to heat it up until thorough, take it out and set aside.
2.Put the wide oil in the pot and burn it until it is hot, take a lamb neck and put it into the fence, scoop up the hot oil with a frying spoon and fry it continuously until the skin is golden and crispy, drain the oil and brush it with a layer of sauce while it is hot, put it in a wooden plate, put 100 grams of perilla leaves next to it, and take a plate of dry ingredients, sauce, and sugar and garlic to go away.
3.After serving, the lamb neck is shredded by the waiter wearing gloves, and the guests can dip themselves in the sauce or dry ingredients and roll up the basil leaves to eat.
Prepare brine:
1.5000 grams of pig bones, 2500 grams of chicken racks, 1 old hen blanched into the soup bucket, add 40 kg of water, turn to low fire and hang for 4 hours after the fire boils, and beat off the slag to become a broth.
2.15 grams of cumin, 10 grams of white cardamom, 10 grams of cinnamon, 10 grams of nutmeg, 8 grams of star anise, 8 grams of grass fruit, 5 grams of angelica, 2 grams of bay leaves, wash and drain for later use.
3.Put 200 grams of chicken fat and 200 grams of lard into the pot and cook until it is hot, add 100 grams of green onions, 100 grams of ginger, 50 grams of celery, 50 grams of carrots, and 50 grams of coriander until fragrant, then add spices and fry over low heat for 2 3 minutes, pour into the soup bucket, add 10 kg of broth, put 400 grams of Lee Kum Kee light soy sauce, 150 grams of oyster sauce, 130 grams of monosodium glutamate, 100 grams of rock sugar, 80 grams of salt, 80 grams of chicken essence, pour in 500 grams of Guyue Longshan Huadiao wine, add color protection agent to adjust to a suitable reddish brown color, Bring to a boil.
4.This bucket of soup can be marinated 3-4 lamb necks at a time, which can be recycled, and vegetables, spices and seasonings must be added every 3 times.
Making the sauce:
Heat 70 grams of red oil in a pot, add 452 grams of Lee Kum Kee garlic chili sauce, 100 grams of Knorr hot and spicy dry pot sauce, 80 grams of Ah Xiang Po beef sauce, 10 grams of cumin powder and 10 grams of chili powder and stir-fry until fragrant.
Making Dry Ingredients:
1.White sesame seeds, cumin seeds, peanuts, and soybean seeds (seeds of perilla) are respectively roasted in a clean pot and then ground into crushed pieces; Roll out the peach crisp and set aside.
2.1250 grams of sesame powder, 500 grams of cumin powder, 500 grams of peanut flour, 500 grams of chopped peaches, 250 grams of soybean powder, 250 grams of household chili noodles, 150 grams of salt, 150 grams of sugar, 100 grams of monosodium glutamate, mix well.
Technical Key:
1.The main ingredient of this dish is fresh lamb neck purchased in the market, so there is no need to soak it in blood, just blanch it.
2.Since the lamb neck is thick, it is difficult for the heat to penetrate into the inside, so it is steamed to reheat before frying.
Sauce pressed chickenProduction: Zheng Xichang.
Highlights:The laying hens are cooked in four steps, such as brushing sugar color, coiling, oiling, and high pressure, and the taste is fragrant and tough, and the flavor is deep; When the soup is under high pressure, Huadiao wine and fig powder are added, the former adds the aroma of the wine, and the latter can make the marinated goods bring a sweet aroma of fruit, which is better than using rock sugar; Once served, tear the chicken into strips and soak it in the soup to keep the flavor in. Batch prefabrication:1.Panji: take 5 laying hens weighing about 1800 grams each and slaughter them, add green onion and ginger water, salt and rub them inside and outside, brush a layer of sugar color on the surface, dry their hips and sternum, insert the two chicken claws into the chamber in turn, and fix the joints staggered and fixed, and then hold the position of the hip bone with both hands, press down hard, so that the chicken legs on both sides look more flat and symmetrical, and then make its back face up, the right wing is stuffed in the throat opening, pulled out of the chicken's mouth, and the right hand holds the chicken neck to rotate the whole chicken counterclockwise half a circle, Pin the tip of your right wing to the back of the chicken's neck and pin your left wing "behind". 2.Over the oil: Boiled the wide oil in the pan until it is 70% hot, fry the whole chicken until the surface is golden red, remove and drain the oil for later use. 3.Soup: Boiled in the bottom oil of the pot until it is hot, put 100 grams of green onions, 100 grams of ginger, 80 grams of garlic cloves, 50 grams of shallots, 50 grams of celery, 40 grams of coriander, and fry until fragrant, pour in 250 grams of Qiao's daughter-in-law special soy sauce, 150 grams of Yipin fresh soy sauce, 200 grams of salt, 120 grams of chicken powder, 80 grams of monosodium glutamate, 150 grams of Huadiao wine, 60 grams of fig powder, 50 grams of dark soy sauce, 40 grams of oyster sauce, 30 grams of five-spice powder, and boil for 18 kilograms of soup. 4.Pressing: 10 grams of cinnamon, 10 grams of ginger, 1 grass fruit, 4 grams of tangerine peel, 2 grams of sand kernels, 1 gram of angelica, 1 gram of cloves at the bottom of the pressure cooker, put in the fried chicken, pour in the prepared soup to soak the surface of the raw materials, cover with high pressure for 10 minutes. Cooking process:Take 1000 grams of the original soup of the pressed chicken, drain the residue and pour it back into the pot, put in 1 whole chicken, heat it over medium heat and put it into the soup basin, tear the chicken in front of the guests after serving, soak it in the soup and continue to taste it. Making Fig Powder:Rinse 3,000 grams of dried figs to remove the floating soil from the surface, place them in a tray lined with tin foil, bake them in an oven at 200 degrees Celsius for 20 minutes, remove them and put them in a food processor and crush them into powder. Content**: Chef Micro Reading (copyright belongs to the original author) Hotspot Engine Project