卤菜的做法（Lucai approach）.docVIP

卤菜的做法（Lucai approach） When it comes to those, the most authentic Sichuan is of course, halogen! ~ Sichuan brine is best known for its red brine! ~ The whole Sichuan Lucai industry, red is the most authentic halogen Liao ribs, Sichuan people know! ~ I copy and paste some special Liao ribs from the official website of practice for your reference ah, if you want to know more, you can go take a look at their website, and they have training Lucai technology oh! A. A pot of brine, variety (LO preparation, storage and use of basic brine method) Ingredients for making brine: (10 bowls of water) Star anise (aniseed, fennel) 3 (5ml), 1 teaspoon pepper 1 tsp (5ml), licorice 3, cinnamon 1, block 1, caoguo 1 dried tangerine peel, 1 tablespoon soy sauce, 1 tablespoon soy sauce (15ml) (15ml), the amount of salt, rock candy, with 1 small pieces of pork skin Method for making brine: 1, all spices with gauze or disposable charge, or material box up. 2. Put the water in the pot and put all the ingredients in it. Boil. 3, turn small fire about 40 minutes, put one night better, more full-bodied flavor. 4, remove spices residue can be used. The brine can be used again and again, and the more it is cooked, the more flavor will be added according to the situation. When it is not in use for a long time, it can be stored in the refrigerator, freezer or freezer when it is not in use. Tips for making brine: 1, the brine spices can change according to their own preferences, but I think the star anise (aniseed) and cinnamon is indispensable, love spicy flavor can add chili, pepper and so on, the production process can refer to spicy duck neck. Add a small fat pork, 2 brine to make brine more fragrant, if made of brine for meat, so you dont need to put meat, if prepared brine peanuts and the like, there is no need to put meat, or make peanut greasy, if it is Marinated Egg into a piece of meat can make eggs more fragrant. 3, the brine can be used repeatedly, the more Yue Chen, according to the sit