Thirteen Spices Lobster Seasoning Recipe

Crayfish has become one of the hottest-selling nightclub snacks in recent years and is very popular among the general public. Crayfish was originally an invasive species, but now has to be artificially bred to meet the demand. Among all the ways to cook crayfish, the thirteen-spice crayfish is the most famous. So is there a recipe for the thirteen-spice seasoning? Let me give you a detailed introduction below.

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 thirteen-spice spicy sauce. 50 grams of homemade thirteen-spice powder (either spicy or strong-flavored) and a little sesame oil. 10 grams of salt, 20 grams of MSG, 50 grams of sugar, half a bottle of beer, 50 grams of green pepper, a little white sesame seeds, a little coriander, and 5 pounds of salad oil. Thirteen Spicy Spicy Sauce:

Ingredients:

15 jin of Pixian bean paste (chopped finely) and 1 jin of pepper powder. 2 pounds of chili powder, 1 pound of homemade thirteen-spice powder, and 5 pounds 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:

Heat up a pan, add salad oil and heat it to 60%, put the washed lobster into the oil and fry until it turns red, then remove from the pan. Chop onion into small pieces, and crush ginger and garlic until finely chopped.

In another pot, add about 250 grams of salad oil and heat it until cooked. Add ginger, garlic and onion, stir-fry until fragrant. Add thirteen-spice spicy sauce and stir-fry over low heat until red oil appears. 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 peppers and pour in beer. Simmer for another 5 minutes until the soup is slightly thick. Remove from the pot and serve. Drizzle a small amount of sesame oil and sprinkle with white sesame seeds. Serve with cilantro.

Production experience :

When frying lobsters, the oil temperature should not be too high. The oil should be heated to 60% and the frying time should be about 2 minutes. This can allow the shrimp roe to be basically cooked and set. If it is fried at a high oil temperature, the frying time will inevitably be shortened. The shrimp roe in the lobster's brain may not be set, and it will easily flow out when it is put into water for cooking, resulting in the lobster having no roe and the soup being turbid.

The degree of spiciness can be controlled by increasing or decreasing the amount of thirteen-spice spicy sauce according to different places. Homemade thirteen-spice spicy sauce is the best seasoning for grilled thirteen-spice lobster.