What is the usage of Xiang Zao Lu

People must have used fragrant glutinous rice stew in their lives. Fragrant glutinous rice stew is made by using scientific methods to extract the fragrant dregs juice from aged wine lees, and then adding spicy seasoning sauce. The refined fragrant glutinous rice stew is transparent and free of precipitation, highlighting the aroma of aged wine lees. It is a common seasoning that many people like to use, but many people don’t know how to use it. So, what is the use of fragrant malt sauce?

First, what is the use of fragrant zaolu? Zaolu: also known as zaoyou. It is mainly used for cooking hot stir-fried dishes, such as fish fillets in fermented rice wine. It can also be used for steamed duck liver in fermented wine, stewed pork intestines in fermented wine, and stewed three white dishes in fermented wine. Preparation of the marinated brine: put 500g of fragrant dregs, 2000g of Shaoxing wine, 25g of refined salt, 125g of white sugar, 50g of sugar osmanthus and 100g of green onion and ginger into a container. After kneading the fragrant dregs into a thin paste, cover the container (to prevent the aroma from spreading) and soak it for 24 hours. Then pour it into a nylon bag and hang it on a bucket to filter. What drips out is the marinated brine. The prepared marinated brine should be poured into a bottle, stoppered and stored in a refrigerator at about 10℃ to prevent it from becoming sour due to heat.

Second, eating Xiangcao Lu is very good for the human body, at least it tastes very good. : : : : : : : : : : : : : : :

What is the usage of fragrant glutinous rice stew? 500 grams of broad beans. Marinade: 100 grams of marinade, 50 grams of Huadiao wine, 30 grams of white wine, 5 grams of bay leaves, 2 star anise, 3 cloves, 1 onion, and 1 piece of ginger. Seasoning: 100 grams of fine salt, 80 grams of MSG, and 50 grams of rock sugar. Method: Wash the broad beans, put them into a pot of boiling water and cook them, then remove them and rinse them with cold water for later use. Put a pot on fire, add 1000 grams of water, put in bay leaves, star anise, cloves, onions, ginger, salt, MSG, rock sugar and bring to a boil. After cooling, add marinade, Huadiao wine and white wine to make marinade for later use (if you add marinade and white wine when the soup is hot, the aroma of the wine will be lost). Put the cooked broad beans into the fermented juice and soak for about 6 hours. Remove from the sauce and serve.