Name: Chaoshan Lo Mei
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 pieces egg; 1 section Lotus root; 10 pieces Xianggan; 100g Chaoshan brine juice; 10g Soy sauce; 1 piece Cinnamon; 1 piece shallot; 3 slices ginger; Some salt; 1g Chicken Bouillon Powder; 1 piece Tsaoko; 1 piece nutmeg; 1 piece Millet spicy; 1g pepper; 1 clove star anise; 4 slices Bay leaf

Chaoshan Lo Mei

by Moonlight's small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I like to eat a variety of lo-mei, simple, nutritious and delicious. Today, we use Jiale’s Chaoshan brine sauce to marinate the fragrant dried eggs and lotus root slices. The taste is extraordinarily strong and mellow. Chaoshan lo-mei is one of the most representative flavors of Chaozhou cuisine. The essence of is a marinade made from a variety of natural spices and marinated in proportion...

Chaoshan Lo Mei

1. First prepare all the ingredients.

2. Prepare all the seasonings, peel and wash the green onions, and cut the ginger into thin slices.

3. Wash the eggs and put them in a pot and cook them, then peel them for later use.

4. After removing the skin of the lotus root, wash it and cut it into thin slices with a knife.

5. Pour an appropriate amount of water into the pot, put the dried fragrant dried lotus root slices, and peeled eggs into the pot.

6. Pour in the soy sauce toning.

7. Then add green onions and ginger slices.

8. At this time, mix all the spices into the pot.

9. Add appropriate amount of salt and chicken essence to taste according to personal taste.

10. Finally, add the Chaoshan brine juice from Jiale.

11. Boil all the ingredients on high heat, cover the pot and simmer slowly for 10 minutes.

12. When you see the egg and lotus root slices change color, turn off the heat and soak the cooked lo-mei in the stewed soup in the pot for 2 hours. This will make the lo-mei more delicious.