卤菜的配方（Lucai recipe）.docVIP

卤菜的配方（Lucai recipe） Lucai recipe Those formula from the date of Sichuan food, it was recognized by the masses, because other cooking have Lucai reach The advantage and formulation of the millennium after Xiao Lucai, enduring. Those not single cooking, but cooking (heating) and season two in one, because in the heat on the Lucai requirements than other fire grab food good grasp, so there are a lot of friends sub enthusiasm Sought after, especially some of the cooking recipe Lucai not housewife. His features are very obvious. Liao ribs food is a very special halogen, summed up in five major characteristics: First, the selection of refined, unique formula. Most of the spices used are made from Liao ribs and their own workshops, and the Chinese herbal medicines used are very exquisite; Two, sweet and salty palatability, both north and south; Three, pay attention to the original formula, not in the process of bittern brine of any chemical raw materials or additives; Four, the furnace foot, down material ruthless, dishes soft fire, easy to digest. Those colors are is controlled by temperature, so the natural color clean Lucai Xiao, a look will be able to lift peoples appetite; Five, high protein, low fat, rich nutrition. Liao ribs in the formulation process of bittern bittern in some Lucai must first go back, blood fat, so a little greasy food, never sticky. Process of making red and white halogen and matters needing attention A. The process of making the red recipe Lucai the halogen (1) seasonings and spices of brine; A pot of standard 12,5 DIN kg brine Seasoning: salt 300 grams of sugar Lucai formula 250 grams 500 grams of ginger onion 300 grams mirrin 100 grams of MSG chicken Spices: 30 grams of anise 20 grams 10 grams of clove cardamom 50 grams fennel 20 grams geraniol 100 grams Angelica 50 grams of grass Fruit 50 grams 60 grams 30 grams of cinnamon and vanilla orange peel 80 grams 50 grams 30 grams of wicker dial Trinidad Lemongrass 40 grams 50 grams of dried grass C