Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (滷水; lou5 seoi2; lóuh séui or 滷汁; lou5 zap1; lóuh jāp). The dish is known as lu wei in Taiwan.

Jul 26, 2023 · There are a handful of dishes that put the master stock front and center, one of which is called lou mei, a regional Chinese dish from Teochew cuisine. Basically, various meats, offal, and other...

Aug 21, 2018 · Foods poached or braised in the master stock are generally referred to as lou mei. The base of a master stock is made from typical Chinese ingredients, namely water, soy sauce, rock sugar and Shaoxing or rice wine.

Foods poached or braised in the master stock are generally referred to as lou mei. Master stocks are typically begun by simmering meat and bones with typical Chinese ingredients, namely water, soy sauce, rock sugar, Shaoxing or rice wine.

In Southern China, the Cantonese term lou mei refers to any dish that is made by simmering meat, offal, tofu, or kelp in a master stock.”–Rachael Mamane in her 2018 Beard Award–nominated Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods.

Sep 30, 2019 · Lou mei is a similar technique in which ingredients are poached in a masterstock of soy sauce, rice wine, rock sugar and various spices, then served either hot or cold. Any remaining masterstock can be cooled, frozen and reused; the flavour only improves with time.

Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (滷水; lou5 seoi2; lóuh séui or 滷汁; lou5 zap1; lóuh jāp). The dish is known as lu wei in Taiwan.

Lou mei (滷味) en cantonais, lu wei en mandarin, est le nom d'une préparation d'aliments divers mijotés dans une sauce lou (鹵水, 滷汁), consommée chaude ou froide, souvent accompagnée de sauce. Le lou mei peut être à base de viande ou d' abats. Les plus courants sont au bœuf, au porc, au canard ou au poulet.

Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (Chinese: 滷水; Cantonese Yale: lóuh séui or Chinese: 滷汁; Cantonese Yale: lóuh jāp). The dish is known as lu wei in Taiwan. Lou …

Lou mei is the Cantonese name given to dishes made by simmering in a sauce known as a master stock or lou sauce (鹵水, 滷汁). Lou mei can be made from meat or from internal organs, entrails and left-over parts. The most common varieties are beef, pork, duck and chicken.