八年的卤菜店浅谈自己对卤菜制作及后续加工技术的看法

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所属分类:卤菜加盟
开了八年的卤菜店,浅谈自己对卤菜制作及后续加工技术的看法

浅谈卤菜制作

LU,SHIZHIZUOLIANGCAIDEYIZHONGPENGDIAOFANGFA。LUSHUIZHIZUODEHAOHUAI,TONGCHANGSHIHENGLIANGYIGELIANGCAISHIJISHUGAODIDEBIAOGAN。ZAIZHIZUOLUWEICAISHI,CONGDIAOLU、CHULIYUANLIAO,DAOLUZHIDENGBUZHOUZHONG,DOUYOUBUSHAOGUANJIANZHICHU。ZHEILI,WOJIEHEZIJIDUONIANDEZHIZUOJINGYAN,LAIHEDAJIAJIAOLIUXIA。

LUSHUIDEDIAOZHISHIZHIZUOLUWEICAIDEGUANJIANHUANJIE,TAJUEDINGZHELUCHUDECHENGPINWEIDAODEHAOHUAI。SHUOQIDIAOLU,GEDIYINKOUWEIBUTONGERPEIFANGGEYI,DANXIANTANGQUEDOUSHIBIXUYOUDE。

鲜汤制法:

1.QULAOMUJI2ZHI(YUE3500KE),ZAISHAZHIJINGHOUDUOCHENGDAKUAI;ZHUBANGZIGU3000KE,YONGDAOBEIQIAOPO;ZHUROUPI、JIZHUAGE1000KE,ZHIJINGDAIYONG。

2.GUORULENGSHUI,FANGRULAOJIKUAI、ZHUBANGGU、ZHUROUPIHEJIZHUA,DAHUOSHAOFEIHOU,PIEQUXUEWUFUMO,LAOCHULAIYONGQINGSHUICHONGXIGANJING,DAIYONG。

3.LINGQUYIBUXIUGANGTONG,YAORUQINGSHUI25SHENG,FANGRUCUANGUOSHUIDEYUANLIAO,JILAOJIANG(PAIPO)、DACONG(ZHENGGENQUPI)GE500KE,DAHUOSHAOFEIHOUZHUANXIAOHUOAOYUE2XIAOSHI,ZHIJIROUSULAN、TANGZHINONGCHOUSHI,LIHUOBINGDAQULIAOZHA,JIDEXIANTANG。

开了八年的卤菜店,浅谈自己对卤菜制作及后续加工技术的看法

香料包制法:

QUHUAJIAO、BAJIAOGE70KE,GUIPI、XIANGYE、LIANGJIANG、CHENPI、BAIZHIGE50KE,CAOGUO、XIAOHUIXIANG、SHANNAI、BIBOGE30KE,GANCAO、DINGXIANG、XIANGMAOCAOGE15KE,BAIKOU、SHAREN、ROUKOUGE20KE,YIJILUOHANGUO2GE,XIANXIAFEISHUIGUOLICUANYISHUI,LAOCHULAILISHUIHOU,XIARUJIAYOUDIYOUDEGUOZHONGCHAOXIANG,ZUIHOUZHUANGRUSHABUDAI,BINGYONGXIMASHENGZHAJINKOU,RANHOUBAXIANGLIAOBAOFANGRUXIANTANGTONGLI。

红卤卤制

WANGXIANTANGTONGLIFANGRUSHENGCHOU1SHENG,YAN100KE,LAOCHOU300HAOSHENG,TANGSE200KE,LIAOJIU100HAOSHENG,YULU50HAOSHENG,BINGTANG150KE,MEIGUILUJIU20HAOSHENG,JIFEN、WEIJINGGE30KE,DAIZHONGHUOAOCHUXIANGWEIZEDAGONGGAOCHENG。CISHIBIANKEYIXIARUZHUNBEILUZHIDEYUANLIAOLE。RUGUOZAIJIARUYIXIEYONGZHUYOUZHAXIANGDESHUCAILIAO(BIRUZHANGQINCAIDUAN、ZHENGQINGJIAO、ZHENGKEDEXIANGCAI),NEIMELUSHUIDEXIANGWEIHUIGENGJIANONGYUCHUNHOU。

白卤卤制

BAILUYUHONGLUSUIRANMINGCHENGBUTONG,DANZHIFADAZHIXIANGTONG,ZHISHIZAIZHIHONGLUSHIYAOJIAJIANGYOU、BINGTANG,KOUWEIXIANXIANHUITIAN,ERBAILUZHIJIAYAN,YIBANBUJIAJIANGYOUHEBINGTANG,JIBIANJIATANGYEZHISHIJISHAOLIANG,MUDESHIWEITIXIAN(ERJUEBUNENGCHICHUTIANWEI),LUCHUDECAIYAOYIYUANZHIYUANWEIQUSHENG。

开了八年的卤菜店,浅谈自己对卤菜制作及后续加工技术的看法

卤水保存

随着卤水使用次数的增加,保存时间的增长,卤水的味道会变得越醇,所以妥善保管卤水尤为重要。其做法是:每次卤完原料后,过滤打渣,并撇去浮油。即使在不使用的情况下,也坚持每日烧沸(春冬季节气温较低时可隔日热开)。

XUYAOZHUYIDESHI,SHAOFEIHOUBUNENGZAIJIAODONG,GENGBUNENGYOUSHENGSHUIJIANRU,YIMIANYINQILUSHUIBIANZHI。LINGWAI,XIANGLIAOBAOYAOJISHIGENGHUAN,YINWEILUSHUIMEISHIYONGYICI,WEIDAOJIUHUIJIANRUO,ERQIESHIYONGCISHUYUEDUO,WEIDAOYUEGUA。

WEILESHILUSHUIDEKOUWEISHIZHONGRUYI,ZHIYOUJISHITIANJIADIAOLIAO,GENGHUANXIANGLIAOBAO。

做法:每次卤制前都酌情适量补充一些调料,而香料包一般卤制两三次后更换一回。

YIBANYIGUOLUSHUIXUYAOLUZHIDUOZHONGYUANLIAO,SUOYIBUMIANHUIYUDAOYIXIEXINGSHANWEIZHONGZHIWU,YINCIZUOHAOYUANLIAODECHULIJIAGONGYEHENZHONGYAO。YUANLIAOZAIXIAGUOLUZHIZHIQIAN,YAOGENJUBUTONGYUANLIAOCAIQUBUTONGDECHULIFANGFA。BIRUGANHUOYUANLIAOYAOXIANZHANGFAZAILUZHI;DONGWUYUANLIAOYAOJINXINGZAISHA、QUNEIZANG、FENGEDENGGONGXU;YIXIETESHUDEYUANLIAO,BIRUYIWEIJIAOZHONGDEXIASHUIDENGYUANLIAO,ZESHIBALAOLUYAORULINGGUO,DANDULUZHIWEIHAO。

卤制要领

LUZHISHIHAIXUYAOZHANGWOYIXIECAOZUOYAOLING,BIRULUZHISUOYONGDEGUOJU,SHAGUOSHISHOUXUAN,QICISHIBUXIUGANGTONG;YAOSHITOUFANGDUOZHONGYUANLIAOSHI,ZEYINGGENJUBUTONGYUANLIAODECHENGSHUZHUANGKUANG,FENBIETIQIANRUGUOLUZHIHUOTIQIANCHUGUO。ZAILUZHIGUOCHENGZHONG,HAIYINGZHANGWOHAOHUOHOUHEJIARESHIJIANDEZHANGDUAN。BIRULUSHUISHAOFEIHOU,BUNENGZAIYONGWANGHUO,YINWEILUSHUIJILIEFEITENGSHI,YUANLIAOBUYICHENGSHU,ERQIEROUZHIRONGYILAOHUA。

LUHAODECHENGPINCHUGUOHOUCUNFANGSHI,ZUIHAOZAIQIBIAOMIANMOSHANGYICENGXIANGYOU,ZHEIYANGJIZENGWEIYOUFANGBIANGANBIANSE。RUGUOSHIBUPASHULANDEYUANLIAO,YEKELIHUOHOUJINPAOZAIYUANLUZHONG,DAIQILENGQUEHOUSUIYONGSUIQU。

LUCAILENGQUEHOU,JIKEZHIJIEGAIDAOSHIYONG,YEKEGAIDAOHOUJIAOSHANGYUANLUHUOQITADIAOWEIZHI;YOUXIEHAIYAOXIANXIAREYOUGUOLIZHAYIXIA,ZAILAOCHULAIGAIDAO。

卤菜的后续加工技术

BUGUANSHIGUANGDONGDECHAOZHOULUCAI、BEIFANGDEJIANGLUCAI,HAISHICHUANSHILUCAI,YIJITESEDELALUCAIHEYOULUCAI,YINGGAISHUOZHIZUOFANGFAHELIUCHENGDOUCHABUDUO。YIBANSHIXIANBAGEZHONGXIANGLIAOANBILIPEIHAOHOUZHICHENGXIANGLIAOBAO,RANHOUXIARUQINGSHUIGUOLIJIAJIGUJIA、ZHUBANGGU、TUJI、TUYA、YAN、WEIJING、JIJING、BAITANG、JIANGCONG、HUAJIAO、LIAOJIUDENG,DAISHANGHUOAOCHUXIANWEIHEXIANGWEIZHICHENGLUSHUIHOU,CAIBAJINGDAOGONGCHULI、AWEICHULIHUOCHUBUSHUCHULIDEYUANLIAOFANGJINQU,LUSHUBIANLAOCHULAILIANGLIANG,GAIDAOQIEPEIHOU,JIKEZHUANGPANSHANGZHUO。

开了八年的卤菜店,浅谈自己对卤菜制作及后续加工技术的看法

制作卤菜的关键:一是香料的种类和比例。二是所加入的调味品,除了基础的咸鲜味调料外,还有可能加糖色、红曲米、酱油、黄豆酱、生抽、老抽、干辣椒或大量的油脂,从而卤制出不同风味的卤菜。三是要掌握卤制的火候,不过这需要根据原料的质地去决定。

CONGLUCAIDEZHIZUOFANGFAHEZHIZUOYAOLINGLAIKAN,WOMENFAXIANLUCAIWEIDAODEHAOHUAI,ZHUYAOQUJUEYULUSHUIDEZHILIANGHEWEIDAO,ZHEIYESHIHENDUOCANGUANBUXIZHONGJINYEYAOMAIDAOYIGUOLUSHUIPEIFANGDEYUANYIN。

QISHI,YIGUOHAOLUSHUIGURANZHONGYAO,DANLUCAIDEHOUXUJIAGONGYETONGYANGZHONGYAO,YINWEILUCAIDEHOUXUJIAGONG,JINENGJIWEIDAOSHANGCHENGDELUCAIJINSHANGTIANHUA,YOUKEYANGAIWEIDAOSHAOCHALUCAIDEMOUXIEQUEXIAN。

泡菜卤水鸭

ZHEILI,WOJIULAIBALUCAIDEYIXIEHOUXUJIAGONGJISHUJIESHAOJIDAJIA。

1.原汁卤水拌制卤菜

WOMENZHIDAO,ZAIYUANLIAOXIADAOLUSHUIGUOLILUZHIZHIQIAN,YIBANDOUXUYAOBAYUANLIAOYONGJIANG、CONG、LIAOJIU、YAN、XIANGLIAODENGAZIRUWEI,KESHIDUIMOUXIEKUAITOUSHAODAHUOZHENGXINGYUANLIAO,QUEBURONGYIAZIRUWEI,BIRUZHENGJI、ZHENGYA、ZHUTOU、NIUROU、YAZHEN、ZHUROUKUAIDENG。ERZAIZHEIXIEYUANLIAOXIADAOLUSHUIGUOLIHOU,HENRONGYIJIUZAOCHENGYUANLIAONEIBUXIANGWEIBUZU。

ZHENDUILUCAINEIBUXIAN、XIAN、XIANGWEIBUZUDEQUEXIAN,WOMENKEYIZAILUHAODECAIYAOJINGDAOGONGCHULIHOU,ZAILINRUYUANZHILUSHUIYIQIBANYUN,YIBUCHONGDIAOWEI。ZHEIZHONGFANGSHIZAICHAOZHOULUCAIDELUSHUIPINPANLI,YONGDEBIJIAOPUBIAN,YINWEICHAOZHOULUCAIYIBANDOULUDEBIJIAODAN,XUYAOLINYUANZHILUSHUIYIBUCHONGWEIDAO。ERZAICHUANSHILUCAILIBIAN,YIBANZHISHIDUIZHUTOU、ZHUWUHUAROUDENGXIANGDUIBURONGYILURUWEIDEYUANLIAO,CAISHIYONGYUANZHILUSHUIQUBUWEI。DANGRAN,ZAILINYUANZHILUSHUIDETONGSHI,HAIKEYIXUANZEJIAHONGYOU、HUAJIAOYOU、WEIJING、JIJING、BAITANG、CONGHUA、XIANGCAIMODENG,CONGERTIXIANZENGXIANG。

2.下锅复卤卤菜

YAOSHICHAOZHOULUCAIDANGTIANMEIMAIWAN——GETIANZAIMAISHI,YIBANDOUHUIXIAGUOFULU,YIBUCHONGSUNSHIDEXIANGWEI;ERCHUANSHILUCAIHEJIANGLUCAI,ZEYIBANDOUBUHUIJINGGUOFULU。ZHEISHIYINWEICHAOZHOULUCAIDOUSHIYUANSELUZHI,QIWEIDAOHEYANSEDOUBIJIAODAN,ZAIJINGGUOFULUHOU,LUCAIDEXIANGWEIHUIZENGJIA,DANBUHUIBIANDEGUOYUXIAN。ERCHUANSHILUCAIHEJIANGLUCAI,ZEYINWEIJIAYOUDALIANGTANGSEHEJIANGYOUTISE,GUXIAGUOFULUHUIDAOZHICAIYAODESEZEBIANHEI,JIWUMAIXIANG,WEIDAOYEHUIBIANXIAN。

油卤

DANGRAN,ZAIFULUSHIKEYIJIAXIEYUYUANLUSHUIYIYANGDEXIANGLIAOJINXINGBUCHONG。RUOSHIYUANLUSHUIDEWEIDAOBUSHITAIHAO,NEIHAIKEZAIFULUSHIDIAOZHENGXIANGLIAODEBILI。

开了八年的卤菜店,浅谈自己对卤菜制作及后续加工技术的看法

3.另加调味品凉拌卤菜

CHUANSHILUCAIZAILUZHISHI,YINWEIJIAYOUTANGSE,GUCHENGPINDEWAIGUANDOUBIJIAOSHEN。TADEHOUXUJIAGONGCHULEYUANZHILUSHUIBANZHIWAI,YIBANDOUSHILIANGBAN,BINGQIEYIGANBANWEIZHU,BUHUIYONGYETIDIAOLIAO,ERSHIHUIJIAGANLAJIAOMIAN、HUAJIAOMIAN、XIAOMIJIAOLI、XIANGCAIMO、QINCAIMO、CONGHUA、SUANNI、WEIJING、JIJING、SHUZHIMA、SUHUANGDOU、SUSUIHUARENDENG。

XIANZAIDEYIXIECANTINGHELUCAITAN,SUOMAICHUANSHILUCAIZAILUZHISHI,WANGWANGBUSHIYICIXINGJIULUDAOWEI,ERSHIYOUYISHIDIJIANSHAOLEYANHEXIANGLIAODEYONGLIANG,CONGERJIHOUXUJIAGONGLIUCHUFAHUIDEKONGJIAN。

4.用油脂浸泡卤菜

ZHEIZHONGFANGFA,ZHUYAOSHIZHENDUIYOULUCAIERJINXINGDEHOUXUJIAGONG。YOULUCAIZAILUZHISHI,CHULEYAOJIARUDALIANGYOUZHIYIZENGXIANG、CHUANRE,BINGQIEXISHOUXIANGLIAODEWEIDAOYIWAI,LUHAODEYUANLIAOZAILAOCHULAIYIHOU,HAIYAOYONGYUANGUODEYOUZHIHUOLINGWAIDIAOZHIDEXIANGLIAOHONGYOUQUJINPAO,YIBIANGEJUEKONGQI、FANGZHIYANGHUA,CONGERSHIYUANLIAODESEZEHEXIANGWEINENGGOUJIAOZHANGSHIJIANDIBAOCHIZHU。LINGWAI,YOULUCAIYIBANDOUHUIXUANYONGHANSHUILIANGJIAOSHAODEDONGWUXINGYUANLIAO,ERBUYISHIYONGHANSHUILIANGJIAODUODESHUCAIYUANLIAO。ZHEISHIYINWEIYOUZHIDANGZHONGDEXIANGWEIWUZHIWANGWANGGENGRONGYISHENTOUDAODONGWUXINGYUANLIAODENEIBU,CONGERBAOCHIYOULUCAIDETESHUFENGWEI。

CHAYERULUSHUI-CHAXIANGYANGJIANZI

5.调味汁浸泡卤菜

ZAILUZHIKUANHOUDEDAXINGYUANLIAOHUOZHIDIJINMIDEYUANLIAOSHI,YOUYUYUANLIAONANYIZAIYOUXIAOSHIJIANNEIRUWEI,ERLUCAIYOUBUKENENGXIANGDUNCAINEIYANGZHANGSHIJIANJIARE,SUOYIMOUXIELUHAODEYUANLIAOBIANXUYAOZAILAOCHULAIYIHOU,ZAIJINPAOZAITEBIEZHIZUODEDIAOWEIZHILIBIANYIBUCHONGWEIDAO。BIRULUHAODENIUROU,JIUKEYIFANGZAILINGWAIDIAOHAODEDIAOWEIZHILIBIANJINPAO,YIZENGJIATESHUDEWEIDAO。ZHEIZHONGWEIZHIDEDIAOZHIFANGFASHI:XIANBAXIANGLIAOFANGQINGSHUIGUOLIZHUCHUWEI,ZAIXIAXIAOMIJIAOJIE、QINGHUAJIAO、XIANGCAI、QINCAI、CONGTOU、HULUOBUDENGAOCHUWEI,DAIJIARUYAN、SHENGCHOU、LAOCHOU、MEIJIXIANJIANGYOU、JIJING、WEIJINGDENGYIHOU,LIANGLENGBIANDEDAOLUNIUROUJINPAOZHI。ZAIBALUNIUROUFANGDAODIAOWEIZHILIJINPAO3XIAOSHIHOU,LAOCHULAIQIECHENGPIAN,JICHENG。

6.卤菜的其他后续加工技术

JINXIENIAN,LUCAIDEHOUXUJIAGONGJISHUYIJINGYOULEYIDINGDEYANSHEN,BIRUZHIJIEBALUCAIYICHAO、ZHA、BAO、BIANDENGFANGSHIPENGZHICHENGCAI,SUISHUOZHEISHIDEHOUXUJIAGONGSHUYURECAIZHIZUO,DANWOHAISHIBATAGUIRUDAOLUCAIDEHOUXUJIAGONG。BIRUDUILUZHUTOUROU、LUZHUGONGZUIROUDENGJIAOWEIFEINIDEYUANLIAO,WOMENKEYIXIANQIECHENGPIAN,RANHOUXIAYOUGUOSHAOWEIBIANCHAOCHUYOU,ZAIJIARUQINGHONGJIAOKUAI、GANLAJIAO、HUAJIAO、SUANMIAOJIE、ZHAGUOKUIKUAIDENG,ZUIHOUCHAOCHENGLUROUHUIGUOROUYICAI。DUIYUZHENGKUAILUZHUTOUROU,ZAIJINGGUOYOUZHACHUQUBUFENYOUZHIHOU,ZAICONGROUMIANCHUXIADAOJISHIZIHUADAO(PIXIANGLIAN),DAIRULONGZHENGQUCHULAIHOU,JIAOSHANGCHAOHAODEWEILIAOBIANZUOCHENG“YOUTOUYOULIAN”YICAI。ZAIBIRU,BALUFEICHANGQIECHENGJIEHOU,XIAYOUGUOBIANCHAOZHIGANXIANG,ZAIJIARUGANLAJIAOJIE、HUAJIAO、XIANGLAJIANG、JIANGPIANHESUANPIANCHAOCHUWEI,SHAOHOUXIACONGJIE、SUHUARENBINGLINXIANGYOU,FANYUNBIANZUOCHENGXIANGLALUWEIFEICHANGYICAI。BALUPAIGUXIAREYOUGUOLIZHAXIANGHOU,JIARUYONGMIANBAOKANGDENGCHAOCHULAIDEJINSHADIAOWEILIAO,BIANKEZHICHENG“JINSHAPAIGU”YICAI。

ZHISHIFUFEIXIANGMU