What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6982911 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Soy-based Lu Stock

Sauces, Seasonings, and Spices

Soy-based Lu Stock
2 Tablespoons oil
4 or 5 cloves of garlic, crushed lightly
3 or 4 slices of fresh ginger
2 scallions, cut into one- to two-inch sections
2 cups soy sauce
1/2 to 1 cup Chinese rice wine
2 star anise
1 Tablespoon Sichuan pepper
1 to 2 pieces stick cinnamon
4 or 5 whole cloves
2 0r 3 pieces dried ginger
½ Tablespoon whole cumin
1 or 2 Chinese or western nutmeg
1 piece dried tangerine peel
1 or 2 pieces dried licorice root
2 or 3 bay leaves
2 teaspoon white peppercorns
1 Tablespoon rock sugar
1/2 teaspoon salt
1. Heat oil and saute garlic, fresh ginger, and scallions. Then add soy sauce and eight cups of water; then mix in wine and all the rest of the ingredients (which can be placed in a large mesh or cheesecloth bag). Bing to the boil, then reduce heat and simmer twenty minutes.
2. Remove all spices (they can be dried and used another time).
3. Cool and refrigerate. Then use all or some, as desired.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720