说到川式卤水,不少同行朋友都会有这样的看法:只要有好的配方就能调出一锅好卤水,有一锅好卤水,就一定能卤出美味的卤菜。然而,现实中许多人即使按专业书刊推介的配方做,也还是没能调出一锅令自己满意的卤水。是配方有误?还是那些传授者有所保留?亦或是自己在制卤的过程中不得其法?面对这样一些疑问,我们还是先看看从行业一线发回的几篇厨艺报道吧,因为这些相关的文字对你以后调制川式卤水有参考或借鉴价值。 Speaking of Sichuan-style brine, many of my friends will have this view: as long as there is a good formula can bring out a good pot of brine, a pot of brine, it will be able to Halou delicious Lucai. However, many people in reality even failed to recall the brine they were satisfied with, even though they were recommended by professional journals. Is the formulation wrong? Or those who teach the retainer? Or is it in the process of making halogen is not allowed to do? Faced with such questions, we still take a look at the industry from the front line of several recipes reported it , Because of these related text for your later modulation Sichuan brine have reference or reference value.