Ingredients for marinated lobster

People always have a lot of choices when eating, and for some people with a stronger taste, they really like to eat braised food. Since the method of making braised food is relatively simple, people who like cooking can also buy some ingredients and make braised food at home. Common braised foods include braised pig heads and pig trotters, but braised crayfish is rare, so what are the methods and ingredients for braised crayfish?

1. Preparation before brine shrimp

Tools: a multi-functional non-stick electric hot pot, a long spoon, a rectangular basin, and a colander.

Ingredients: 50 catties of freshwater shrimp, 3 catties of old hen, 2 catties of leg bones

Ingredients: 1200g salt, 1250g rock sugar, 1800g chicken essence, 2 bottles of rice wine, 1500g MSG, 8 pounds of rapeseed oil, 1250g sliced ​​ginger, 1250g garlic, 2000g chili, a pack of spice bags

Spice Packet:

150g dried ginger, 100g black pepper, 150g cinnamon, 200g big red star anise, 100g green Sichuan pepper, 50g grass fruit, 50g meat buckle, 50g white buckle, 50g bay leaf, 100g angelica, 75g ginger slices, 40g galangal, 40g clove, 50g fennel, 50g cumin, 100g Bi Ba, 150g licorice, 25g costus root, 100g amomum, 50g fennel, 50g thyme, 200g chili, 100g perilla

2. The process of selecting, washing and frying shrimps

1. Choose shrimp:

The first step in making marinated shrimp is how to choose good shrimp

When choosing shrimp, you should generally choose fresh shrimp. Fresh shrimp means tender shrimp, weighing 5-7

Money's Freshwater Shrimp

2. Wash the shrimp:

If you go to the vegetable market or wholesale market to choose cleaned shrimps, the shrimps need to be cleaned more than 3 times. After cleaning, add clean water (calculated based on 50 kilograms of shrimps), add a bag of 8 taels of salt, and a bottle of white vinegar, soak in clean water for half an hour, then take out and rinse.

3. Fried Shrimp

After washing the shrimps, drain the water and fry them in oil.

The oil temperature for frying shrimps should be around 100 degrees. No more than 3 jin of shrimps should be put in each time.

Put the shrimp into the oil pan and fry for about 1 minute. No more than 1 minute, otherwise the shrimp will be overcooked!

After frying the shrimp, take it out of the oil pan and hang it in a large basin to ensure that the shrimp is well ventilated!

3. How to choose the raw materials for making soup and prepare the brine

First, buy an old hen weighing about 3 jin and a chicken bone weighing about 2 jin in the market.

To prepare the marinated shrimp, you need to prepare an electric heating bucket, 220V, 3 heating tubes, each 3000W,

When buying, you should pay attention to the following: first, the heating plate should be used, not the heating tube; second, it should be 220V, not 380V.

Next, let's take a 45 cm bucket as an example.

This bucket will have a removable colander. Take out the colander and fill it with water. If it is 45

Add 120 kilograms of water to a cubic meter and turn on two heating tubes to heat the soup.

Then cut the purchased chicken and pork shanks into two pieces, clean them, and put them into the soup bucket to make soup. During the soup cooking process, there will be foam that needs to be removed quickly to avoid turbidity.

When the water for cooking soup is boiled, turn off one of the heating tubes and let the water boil for 3 hours.

After the soup has been boiled for 3 hours, add 1250g sliced ​​ginger, 1250g crystal sugar, 1250g garlic, 2000g chili pepper, and 1000g spice bag and boil for another two and a half hours.

After simmering for two and a half hours, the soup will turn yellow and the aroma will become stronger. If the aroma is not strong enough at this moment, you can simmer for another half an hour. You must ensure that the aroma is strong before you start seasoning.

Before seasoning, use a colander to press the seasoning down and start seasoning. Add 1200g salt, 1800g chicken essence, 2 bottles of rice wine, 1500g MSG, and 8 jins of rapeseed oil.

The rapeseed oil must be cooked first, and then put in. When the brine boils, add the shrimp. When we put the shrimp in, turn on two heating tubes, and when the brine starts to boil, turn off one heating tube. Turn the shrimp over every two minutes during the braising process. The braising time for shrimp is 20 minutes. After the time is up, turn off all the heating tubes and start soaking the shrimp. Soak for about 10 minutes. Remember to turn it over every two minutes during the soaking process. Remember to soak all the shrimp!

After soaking for 10 minutes, take out a shrimp and taste it. If the taste is not strong enough, soak it for another 5 minutes.

When the shrimps are well-seasoned, use a long ladle to scoop out the shrimps and drain the brine. Then you can season the shrimps again with half a bottle of rice wine, salt, and chicken essence in appropriate amounts. One pot of brine can hold 350 catties of shrimp. If you reach 350 catties of shrimp, you must make new brine.

4. Maintenance of brine

When you are not braising shrimps, you need to add a bottle of rice wine to the brine, beat off the foam in the brine, and after cutting off the power supply, you cannot touch the brine again. One-third of the heat dissipation hole should be left on the barrel cover. Before braising shrimps the next day, turn on the power and open the two heating tubes to heat and season.

Marinated shrimp. If 350 kilograms of shrimp have not been braised yet, on the third day, you need to remove all the ginger, garlic, chicken, and bones from the brine bucket and pour them out. Then add 2 kilograms of garlic, 2 kilograms of ginger slices, and 1 kilogram of dried devil chili peppers and simmer for 1 hour before seasoning and continuing to braise the shrimp.