What is the recipe for Spicy Lobster Seasoning?

Nowadays, everyone is paying attention to healthy eating, and all products with added food additives have basically been cleared out of the market. This shows that people have higher requirements for food. In comparison, many foods can still be fragrant even without the addition of spices or other seasonings. For example, lobster is a common delicacy whether in a formal meal or at a night market. Do you want to know the recipe of making fragrant lobster?

Recipe Introduction:

Whether the cooked lobster is popular or not, in addition to the selection of ingredients, the key to the fragrance is the thirteen-spice seasoning. "Thirteen spices" is a general term. The real thirteen-spice lobster seasoning is made from more than thirty kinds of Chinese herbs according to different proportions, properties and flavors. Based on Mr. Zhou Qing's eight years of experience in cooking lobsters, he has blended thirteen spices with various flavors, and the effects are all good. He also summarized several experiences: these thirty or so Chinese herbal medicines are roughly divided into flavor, umami, spicy, and conditioning categories. Spices that are too bitter are generally not added, otherwise the cooked soup will have a bitter taste. Some spices cannot be added too much, such as cardamom, white cardamom, and cloves. If you add too much, the taste will be very strong and pungent. At present, the two most commonly used and most easily accepted by guests in restaurants and hotels are strong aroma type and spicy type. This website now introduces the formula and production process of these two flavors in detail to our members.

Material preparation:

(The amount of various seasonings is based on cooking four pounds of lobster at a time):

2 kg lobster, 150 g each of ginger, garlic and onion, 150 g of 13-spice spicy sauce, 50 g of homemade 13-spice powder (either spicy or strong flavor), a little sesame oil, 10 g of salt, 20 g of MSG, 50 g of sugar, half a bottle of beer, 50 g of green pepper, a little white sesame, a little coriander, and 5 catties of salad oil. 13-spice spicy sauce:

Ingredients:

15 jin of Pixian bean paste (chopped finely), 1 jin of Sichuan pepper powder, 2 jin of chili powder, 1 jin of homemade thirteen-spice powder, and 5 jin of salad oil.

practice:

Mix all the above ingredients together and stir evenly. Stir-fry with salad oil until fragrant. Put into a container and seal it after cooling for 24 hours. This ingredient is the best seasoning for cooking thirteen-spice lobster. It can also be used for cooking all boiled dishes. It can achieve a spicy and strong effect with a ruddy soup.

Firing process:

(1) Heat a pan and add salad oil until it is 60% hot. Put the cleaned lobster into the oil and fry until it turns red. Remove from the pan and fry until it turns red. Chop onion into small pieces, and crush ginger and garlic until finely chopped.

(2) In another pot, add about 250 grams of salad oil and heat it until cooked. Add ginger, garlic and onion. After frying, add thirteen-spice spicy sauce and fry over low heat until the oil turns red. Add lobster, water and thirteen-spice powder (the amount of water should be enough to cover the lobster). Simmer over low heat for 15 minutes. Add green pepper and beer. Simmer for another 5 minutes until the soup is slightly thick. Remove from the pot and serve in a bowl. Drizzle with a small amount of sesame oil and sprinkle with white sesame seeds. Add coriander and serve.