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Hello, today I'm sharing with you how to make a pot of "Master Stock", such a pot of stock is the soul of a Luwei shop, all the taste depends on it. However, every Luwei shop will have its own secret recipe and their own style, but the production methods are basically similar. If you want to try it at home then the cost would be very high, the advantage of the stock shop is that you can mass produce Luwei, so that the high cost spread out in each kind of Luwei is not very expensive, and customer can buy the desired Luwei at an affordable price.
大家好,今天和大家分享如何卤好一锅“头卤”,这样的一锅卤水就相当于一家卤味店的灵魂,卤味好不好吃就靠它。不过每家卤味店都会有其秘方和自己的调味,但制作方法都基本相似,如果想在家尝试的话可能成本会较高,卤味店的优势就是可以大批量生产卤味,这样高昂的成本均摊在每样卖出去的卤味上也就没有很贵,所以大家才可以比较平价来购买到心仪的卤味。
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名词解释:
宽油:大量的油,很多的油
滑锅:冷油下锅,滑过锅底,使锅的温度迅速提高,并产生油膜,防止粘锅
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我是王刚,一个草根厨师长,从15岁做学徒到30岁开始在网上教大家做菜,我感恩每一段经历,感恩这个时代,也真心希望通过我的视频可以帮到大家,让大家走进厨房,爱上厨房。我会坚持做菜,坚持教大家做菜。也希望大家来订阅我的KZbin官方频道,欢迎大家点赞、分享和评论。在西瓜视频,头条和微博上也有我相同名字的账户“美食作家王刚”,微信公众号为“厨王刚丝球”,谢谢大家支持!