Assorted Lo-wei Side Dishes

In the evening with a cool breeze before the heavy rain in summer, I opened the window to listen to the noise outside, and happily picked up a pot of old marinade, and a pot of meat and vegetable marinade, until the whole kitchen was filled with the deep aroma. With the subtle sound of "gurgling", I always sit barefoot on the tatami, gurgling in my mouth like a great god. At this time, the wind and rain are coming outside the window, and the air is fluttering with green grass and mud. I I quickly jumped to the kitchen and looked at the dried tofu and eggs in the marinade. They were dyed into a delicious sauce, and then greedily added kelp knots and continued chanting. At night, when the sound of rain subsided, I walked into the dark kitchen and found out a can of cold beer, took out the various side dishes in the marinade, set up a small table in the bedroom bay window, ordered two "bamboo lanterns", and put the middle Kosuke. The song, drink until slightly drunk, the gods sleep well all night. The next morning when I entered the kitchen, I jumped anxiously. It turned out that the pot of old marinade that was carefully guarded had been dumped as waste by my mother. At that moment, it was as if the fake Bodhisattva was suddenly removed from the lotus seat and quickly fell into the mud. Finally, the original form of the monster appeared.

Taking good care of a pot of old marinade is a basic spell that every fairy cook or monster foodie must practice. A pot of good brine is carefully boiled with various spices. It is necessary to frequently marinate animal-based ingredients with a strong flavor to maintain the rich and fresh fragrance of the marinade. The umami taste of chicken, duck, goose and rabbit should avoid the heavy taste of cattle, sheep and other animals. Also check the color, saltiness, and sufficientness of the marinade from time to time. The marinade is too "turbid" and needs to be "swept" in the soup with animal blood or lean minced meat. If it is too clear, add ingredients in time to maintain balance. In the past, cooks regarded the marinade as their life and boiled them in jars every day to prevent them from spoiling. Nowadays, modern food-dining monsters like me are chilling in the refrigerator and defrosting them for a while. Every summer or holiday season, we marinate a few pots. Much more assured than a certain black duck and a certain juewei.

Most people who fall in love with lomei have stories, right? The taste is strong and delicious, if it is spicy, it will stimulate the tip of the tongue and the scalp, and finally surrender obediently. Luo Wei seems to be an old man with a weird temper. It seems tricky, but it makes people obsessed with him, and then slowly taste his benefits. In the movie "Sister Tao", Sister Tao puts a variety of herbs in a cauldron in the kitchen to make a taste of beef tongue, and then settles in an apartment for the elderly calmly. In the end, the beef tongue was dug out from the refrigerator by the young man, and he ate many old things with sister Tao, and missed it as a treasure.

My favorite lo-mei is the kind of vegetarian lo-flavor that sticks to the meat after marinating chicken and duck. Tofu, konjac, kelp, lotus root, peanuts, and water chestnuts are all good ingredients with vegetarian lo-flavor. After marinating, it retains the sweetness of vegetables. It also blends with the rich and delicious aroma of meat food. It can make people abandon the shame of eating meat and chew, and the heart is vegetarian, and it is even more greedy.

Men’s and women’s days are the same. They are obviously two different kinds of animals, meat and vegetables. They are thrown into the lo-mei tank of marriage, biting each other and slowly merging, and gradually discover that they have the same amber color on each other, even Your most disdainful sigh will be inadvertently hummed in your nose. It's like a meat man who marries a vegetarian woman, he will become docile like a rabbit. The vegetarian woman married a meat-eating man, and she was covered with pig gas, and she was mellow and could afford a patina.

This jar of meat and vegetable lo-wei, even if someone wants to jump out desperately, the color and smell of the brine can't be washed away. In the face of Luowei, no one can be a godless god.

The leftover marinade from meat dishes such as marinated chicken, duck, etc. can be used as a plate of lo-mei. The ingredients are put into the pot at different times according to the degree of ripeness. A side dish, a summer supper, is a beer killer.