Hundred-Year Haluxi Recipe: A Valuable Formula

Haluxi Recipe (with 50 catties of beef as an example)

Nutmeg 20g (white and yellow in color, slightly oily, a little spicy, relatively mild in flavor), Mace 30g (also known as red mace, darker in color, flavor is spicier, both used for dispelling irritation, enhancing fragrance, and removing odors)

Cardamom 25g (cut into pieces, peel off the outer skin, do not use the flesh), Sanguosha 20g, Bai Zhi 50g (use a large quantity, used to remove the fishy and smelly taste of the meat, to increase the raw material's sweetness and fragrance)

Sand Ginger 35g, Tripod Ginger 30g, Cinnamon 150g (preferably cinnamon), Gan Cao 60g, Hua Jiao 30g, Xiang Ye 25g, Lohan Fruit 2, Jiang Xiang 8g, Clam 2, Eight Angle 15g, Xiangcao 35g, Small 40g, Chen Pi 25g

Technical Key Analysis

1 When making haluxi, do not put too much eight angle, because the fragrance of eight angle is very strong, and a large amount will produce a pungent smell, which will cover up the taste of other spices.

2 The proportion of spices used in haluxi varies depending on the different raw materials. According to experience, the following distribution rules apply:

① Inner organs: more spices to dispel irritation and remove odors, such as mace, cardamom, Sanguosha, Bai Zhi, Sand Ginger, Tripod Ginger, etc., to eliminate odors and enhance fragrance.

② Meat, poultry, beans: reduce the amount of spices that dispel odors and enhance fragrance, while removing odors and enhancing fragrance, and maintaining the unique flavor of the raw material, that is, the original flavor.

3 The medicinal package in haluxi should be boiled for about 40 minutes when first cooked, because the medicinal fragrance is too strong, so it needs to be removed after three or four times, when it becomes lighter, it needs to be packaged again, and it can be put in for the second package, which needs to be cooked for 20-30 minutes before it can be removed. The first package needs to be used about 6-7 times, and then it becomes waste, so it needs to be removed and discarded. The third package, so that during haluxi making, there are always two medicinal packages inside (take out after finishing, store in the refrigerator).

4 When using spices, it is best to use less, especially small, eight angle, and some other fragrant spices, must not be too much, otherwise it will produce a fermented taste, which will cover the flavor of other raw materials and other spices, it should be different raw materials, and not to save effort and pack a universal spice package.

5 The amount of spices also has some odors and bitterness, so it is necessary to remove these flavors before use. Fragrant spices (such as Xiang Ye, mace, cardamom, small) contain less irritation and bitterness, and after soaking in water, most of the odors can be removed. Bitterness spices (such as cinnamon, Sanguosha) contain more impurities and odors, so it is generally adopted to soak in white wine, because alcohol has volatilization and permeation, which can make the odors in the spices easier to remove, when soaking, if the spices are large or dense, they should be tapped open before soaking.