The lo-mei made of yellow braised is mostly spiced, so it is also called five-spice lo.

Both the north and the south have the practice of yellow brine.

Yellow sauce is used to color the northern Lu style sauce and marinade, while yellow gardenia is used in the Sichuan style.

Turmeric is used for salt baking, which also belongs to the category of yellow brine.

In addition, there is a new type of nourishing yellow brine technique, which uses shiitake mushrooms and onions as fresh vegetarian spices, and then adds clams and cordyceps as nourishing effects.

When coloring, in addition to the yellow mast of Sichuan-style yellow brine, honey and maltose syrup are also added.

Finally, the aroma of sawdust, tea leaves, and pine branches is smoked into the ingredients using smoking techniques to create a unique nourishing compound flavor.

There are no specific requirements for ingredients, but generally use yellow braised to marinate beef, and there will be more braised eggs and soy products, and diners will prefer it.

After putting the soup bucket away, Li Yi went to the pantry and took out all the spices he had bought.

After thousands of years of development, in addition to the change of lo-mei, the spices have changed unprecedentedly.

The earliest lo-mei, spice is only one kind of Sichuan pepper.

But nowadays, there are dozens of spices that can be used for lo-mei.

There are as many as 36 kinds of spices that Li Yi bought, and he filled the entire desk.

The cameraman had already come over and was taking a close-up.

In the live broadcast room, seeing the dazzling array of spices in front of Li Yi, I was also dazzled and amazed.

"What is this for?"

"So many Chinese herbal medicines? Is this cooking or medicine? ”

"Is it going to be with thirteen spices? But there's more to it than thirteen spices, right? ”

"Little paper! It's boxy! ”

"If you let a foreigner see this, maybe you think it's a medieval wizard mixing potions!"

"Not to mention, in Western legends, the Oriental Chinese are really magical."

"This is to make braised soup, right? Is it okay for the master to shoot closer? I want to record the screen and learn it. ”

"Brother Yi, tell me what kind of materials are used? We can try it ourselves at home! ”

"Brother Yi, let's take a look!"

Li Yi saw the barrage of the audience in the live broadcast room, and when he saw this, he pointed to the spices in front of him and said: "That's right, I'm going to mix the braised soup, this time I'm going to mix three kinds of braised soup, namely white breight, red brine and yellow brine, these are the spices I want to use." ”

Hearing him speak, everyone in the back kitchen looked over.

Seeing that he was telling the audience in the live broadcast room about the marinade, everyone present couldn't help but stop what they were doing and looked at it curiously.

Everyone stopped at the same time, and the noisy kitchen suddenly fell silent, except for the sound of flames rising on the stove.

Li Yi noticed the sudden silence and looked up.

Seeing everyone looking at him, he was slightly stunned, and then couldn't help laughing.

When Hu Ling saw him laughing, he turned his head and smiled at Tang Jianjun and the others beside him: "What do you see?" Want to steal a lesson? ”

Her tone was joking, but the meaning of her words was a reminder.

Li Yi's cooking skills are obvious to all, and many viewers have even listed him as the first chef of the younger generation.

His braised soup, can it be casually watched?

Among all the recipes of the dishes, the lo-mei recipe is the most valuable.

Because lo-mei is the most reproducible snack category.

It doesn't require practitioners to spend years or more than a decade of energy learning to cook.

Practitioners only need to be able to wash the ingredients before opening a store.

A small façade of more than ten square meters and a small window can open a store.

In the process of production, you only need to buy the material package prepared by the upstream manufacturer, and then put the purchased ingredients into the braised soup barrel, open the fire and marinate it, and then you can sell it.

It is precisely because of this kind of customer service implementation and convenience that lo-mei has become the most successful chain catering snack category incubated.

At present, among the snack companies that have been successfully listed, the first few are all lo-mei.

With Li Yi's current popularity, as long as he develops a lo-mei brand and uses himself as a signboard, it is easy to start a chain brand project.

One of his lo-mei recipes has been cracked into a company with a market value of hundreds of millions, which is absolutely easy.

Therefore, in front of others, it is indeed a bit inappropriate to peek at other people's formulas that may be worth hundreds of millions.

Tang Jianjun and the others also understood this truth, and when they heard Hu Ling's words, they all laughed, then turned around and continued to be busy.

Seeing this, Li Yi smiled, and said to Hu Ling: "It's okay, just teach the audience the principle of marinade, and there's nothing you can't listen to." ”

Hearing him say this, Hu Ling was a little curious, so she took a rag and wiped her hands, walked over, and asked curiously, "Then can I take a look?" ”

"Yes?"

Li Yi smiled and nodded.

Hearing him say this, Tang Jianjun and the others stopped pretending, and put down their work one after another and came over.

"I'll take a look, too."

"My wife loves to eat braised chicken feet, and I will learn to go back and make them for my wife."

Soon, they surrounded Li Yi.

Li Yi was surrounded in the center, and the camera lenses on both sides were locked, as if he was giving a lesson to the students.

After clearing his throat, he pointed to the spices in front of him and said, "The three most important functions of braised soup are to remove the fish, increase the fragrance, and color.

White brine does not need to be colored, red brine is colored with sugar, red yeast rice, yellow brine is used with yellow gardenia, turmeric, these are all common sense, so I won't talk about it.

I'm going to focus on removing the smell and adding flavor. ”

Listening to his words, the scene was quiet, and the barrage in the live broadcast room was reduced by one-third.

There are also people complaining on the barrage.

"Can you stop the barrage? Blocking me from listening to the lecture. ”

In front of the camera, Li Yi casually opened the packaging of all kinds of spices in front of him, and introduced: "You can often see a package in the braised soup, which contains all kinds of spices, which looks like traditional Chinese medicine."

They are indeed traditional Chinese medicines, and their respective effects are different, and when placed in braised soup, the effects produced are also different.

For example, these few..."

As Li Yi spoke, he took several spices in front of him, arranged them in a row, and introduced them one by one.

"This is Angelica Angelica, in traditional Chinese medicine, there is a traditional Chinese medicine effect, which is to reduce swelling and drain pus."

"This is citrus aurantium, and the medicinal effect is stagnation and swelling."

"This is Sannai, and the record in the "Compendium of Materia Medica" is to dispel miasma and evil qi."

After introducing several spices, Li Yi asked the camera: "I won't tell you what is the function of these spices in the braised soup, you can guess first, what is their role?" Is it to go fishy? Or flavoring? ”

Hearing his question, Hu Ling, who was listening carefully on the side, immediately replied: "It must be fishy!" ”

"That's right."

Li Yi nodded with a smile and explained: "The effect of these spices is to remove pus and swelling from the body.

When used in braised soup, their function is to remove the blood and odor in the ingredients. ”

2

(End of chapter)