How to cook brine crayfish

Crayfish has thick, firm meat and delicious taste, and is a very popular delicacy on the table. Crayfish is not only delicious, but also contains astaxanthin, high-quality protein, vitamins and many other nutrients that are beneficial to the human body. It also has antioxidant, anti-aging and cardiovascular and cerebrovascular disease prevention effects. In addition, crayfish can protect the cardiovascular system very well, reduce the cholesterol content in the blood, and prevent arteriosclerosis. Therefore, it also has a good health care effect for middle-aged and elderly people. So today I will teach you how to make brine crayfish.

1. Boil spicy oil

Ingredients: salad oil, bean paste, ginger, green onion, chili powder, pepper, spices (soup base)

step:

1. Heat 10 catties of salad oil to 70% temperature, add pepper powder and fry until fragrant, then add bean curd.

Bean paste, scallion segments, minced ginger, spices (powder), and coarse chili powder are fried until the aroma comes out.

2. Add appropriate amount of water and simmer over low heat for about an hour.

3. Beat off the residue and set aside.

Reference dosage:

10 catties salad oil,

0.7 catties of pepper powder

0.7 catties chili powder

0.8 catties of bean paste

0.8 catties soup

Appropriate amount of green onion and ginger.

2. Prepare brine

Prepare ingredients: marinade, dried chili peppers, pepper powder, sugar, salt, chicken essence, and flavor enhancers.

step:

1. Put a small amount of salad oil in the pot, and stir-fry the dried chili peppers and pepper powder to bring out the dry and spicy aroma.

Place in a gauze bag.

2. Put the brine into the gauze bag and put

Boil in 30 catties of water.

3. After the water boils, season it by adding sugar, salt, chicken essence and appropriate amount of flavor enhancer in turn.

4. After the brine is prepared, keep it in a slightly boiling state during normal use.

Reference dosage:

500g of brine,

30 jin of water, chili peppers and Sichuan peppercorns, add or reduce the taste according to local taste. The taste of the marinade should be strong, slightly bitter and fresh. The ratio of sugar to chicken essence is 1:1, and the amount of salt can be increased or decreased according to local taste. 50 grams of flavor enhancer can be used with 120 kilograms of brine, which is about 4 buckets.

The replacement of brine is based on 80-100 catties lobsters. When it has no taste, it must be replaced.

3. Make brine lobster

1. Heat the oil to 80% of its temperature, fry the lobster until its gills burst, remove from the oil and drain.

2. Put it in a bucket of brine and soak for 3-5 minutes. The length of time depends on the taste of the brine.

3. During the production process, the taste of the brine will become lighter, so you should often taste the concentration of the brine.

Keep it in the best condition at all times.

4. Brine can be used frequently for about 2 days. Clean the brine once and remove the oil and water on it.

Filter the lower layer of brine with a fine mesh.