01, spicy marinated crayfish
First, how to choose crayfish
1. Pick the crayfish that grow in the lake
The green shell crayfish growing in the lake not only have small claws, but also the skin is relatively thin, the meat is relatively tender, the shell is easy to peel, the red shell lobster is only good-looking, and the shell is hard relative to the meat.
2, check whether the abdomen of the crayfish is clean to see if the abdomen and feet are clean, if the abdomen of the crayfish is black and dirty, it means that the growth environment of the crayfish is relatively dirty, do not buy.
3, how to distinguish crayfish male and female generally male crayfish chest the first 2 pairs of foot steps are obviously longer than the female crayfish, and the male shrimp step foot front outer edge has a red film, very conspicuous, female shrimp do not have this red film. It is best to buy female shrimp, because female shrimp will have more shrimp yellow than male shrimp.
4, check whether the gills of the crayfish are clean to see whether the gills of the crayfish are clean, the gills are the most likely to hide dirt and dirt.
Second, how to clean the crayfish
1, put salt and vinegar in the water to prepare a large basin, put in salt and vinegar, and then put in water, and then put the crayfish in, at least stay for half an hour or so, pay attention to people can raise 5 days, and then fish out and then use a brush to slowly brush.
2, go to the shrimp line Here is a little trick, in the place of the crayfish tail, hold the middle of the shrimp tail, break it to the left and right sides, and then break it, slowly drag it down, the shrimp line of the crayfish will come down.
3, go to the head of many people directly cut off the head of the crayfish, the most delicious shrimp yellow is also lost, with sharp scissors to cut off half of the shrimp head, so that the stomach and intestines of the crayfish are gone, and the dirty things are swept away.
Third, the recipe and production of spicy marinated crayfish
1, spice formula: star anise 200 grams, grass fruit 80 grams, cinnamon 150 grams, cumin 150 grams, pepper 50 grams, white root 40 grams, cloves 10 grams, fragrant leaves 30 grams, white buckle 50 grams, nutmeg 30 grams, cucumber 10 grams, tangerine peel 25 grams, lemon grass 25 grams, monk fruit 2, sand kernel 35 grams, the above spices mixed and broken.
2, seasoning ratio: 1 kg of soy sauce, 400 g of oyster sauce, 350 g of extremely fresh taste, 200 g of fish sauce, 100 g of rice wine, 20 g of yellow rock sugar, 25 g of monosodium glutamate, 100 g of ginger, 50 g of green onion, 50 g of coriander, 100 g of garlic, 1500 g of oil, 50 g of cooking wine.
3. The core ingredient of spicy marinated crayfish
Top secret to fishy powder: 1 kg of white zhi, 1 kg of nutmeg, 1 kg of white pepper, 1 kg of peppercorns, dry out of the incense with a small fire, and then a piece of powder for backup, after the shrimp meat, put one or two handfuls to remove the fishy powder, do not more, more will be bitter.
4. The preparation method of spicy brine red oil is compared with the formula of chili peppers: 2 kg of Erjing pepper, 1.5 kg of Indian chili pepper, 1 kg of red millet spicy, 5 kg of Korean paprika powder, 150 g of Da Hong Pao peppercorns, 150 grams of green peppercorns, 25 grams of lemongrass, 30 grams of white cocoa, 20 grams of cinnamon, 15 grams of white root, 20 grams of cumin, 20 grams of tangerine peel, 30 grams of star anise, 20 kg of rapeseed oil, 2 kg of green onion, 2 kg of ginger slices, 2 kg of onion.
Preparation method
1: Put the two wattle peppers, Indian peppers and red millet peppers into the basin, and then add hot water above 70 ° C to soak for about an hour until soft, drain and set aside.
2: Put the green and red peppercorns and spices into the pot, pour in the white wine and steep for 20 minutes.
3: Heat the pot, pour in the rapeseed oil and burn until 80% heat, fry the ginger, green onion, fry the onion, fry the incense and fish out, then add the soaked pepper, peppercorns, spices and simmer for 50 minutes, beat the residue.
4, when the oil temperature drops to medium and low oil temperature, rush into the basin containing Korean peppers, fully stir and cool to take, so that the spicy brine red oil, color, aroma and taste are better than traditional chili oil.
5. Boil the old soup
1, pour spicy brine red oil into the pot and burn to 30% heat, then add Fujian pepper king 2 pounds of low heat to boil for 10 minutes, the oil temperature does not exceed 100 degrees, stir non-stop, pour 15 pounds of water, 5 bottles of beer, boil on high heat, boil for 3 to 4 hours.
2, and then put in the above prepared seasoning, spice powder 200 grams, boiled pepper green and yellow, fish out do not, then the remaining soup is boiled old soup.
6. The production process of spicy marinated crayfish
1: Prepare a large bucket, pour in 5 kg of spicy brine red oil, add the boiled old soup, then add 200 grams of spice powder and stir well, simmer for 5 minutes on medium heat, pour in 20 kg of lobster, top secretly remove the fishy powder and stir well, cook for 1 minute.
2: Add 150g cumin powder, bring to a boil over high heat, reduce heat to keep the soup noodles open and cook for 5 minutes.
3, the end away from the fire for another 20 to 30 minutes, at this time part of the shrimp yellow into the soup, the umami taste is stronger.
4. When cooking, scoop in the crayfish according to the portion ordered by the diners and pour two spoonfuls of the original soup.
7. The key to making crayfish
1, spicy brine crayfish is borrowed on the basis of spicy brine, but in the cooking of the seasoning used in different, added a lot of Cantonese cuisine used in the seasoning, used to fresh to fishy, and the amount of spicy brine red oil is also relatively heavy, so that the marinated crayfish color is bright red, shiny, eat but not greasy, very in line with the concept of modern health and health.
2, the choice of dried peppers must be exquisite, to the meat thick seeds less, the color of ruddy oil bright is better, but also pay attention to the collocation of pepper varieties, two thorns, Indian peppers, red millet spicy in accordance with the ratio of 2:1.5:1 is the best, so that the good soup will have two thorns of red, Indian peppers of the strange fragrance, millet pepper of the spicy, into the eyes bright, into the nose, after the entrance, the spicy layers of spread out.
3, spices to the seeds, otherwise the brine out of the crayfish will be dark, such as white cog, grass and fruit should first go to the seeds, and then beat into spice powder, so that the lobster out of the good and delicious.
8. The standard proportion of water replenishment
1, because the pepper, pepper after a long time after cooking the aroma is lost, so each pot of soup can only be marinated twice at most after the first pot of crayfish, fish out all the residue, add water, use as much as you want to make up.
2, the second pot will be re-added spice powder, salt, monosodium glutamate, cumin powder, yellow rock sugar and other spices to supplement the taste, in order to increase the color of red, but also pour 3 pounds of spicy brine red oil, you must first boil the soup and then add red oil, so that the two colors are fused, forming a seductive golden red, otherwise the oil will float on the surface of the soup, forming a fault, after 15 minutes you can brine the goods.
3. The third pot of lobster needs to be re-fried and boiled in soup.
02、 Marinated crayfish
Crayfish weigh the most secondary lobsters, weighing 30g to 44g each and 1200g per serving.
Brine raw materials: 100 grams of dried chili peppers, 10 grams of peppercorns, 50 grams of ginger, 100 grams of green onion, 30 grams of star anise, 10 grams of mountain nai, 10 grams of cinnamon, 10 grams of small yinxiang, 10 grams of grass fruits, 5 grams of cloves, 10 grams of sand kernels, 5 grams of grass bean curd, 5 grams of row grass, 150 grams of rock sugar, 50 grams of dark soy sauce, 50 grams of refined salt and chicken essence, 5000 grams of fresh soup, 3000 grams of mixed oil (including 1500 grams of cooked vegetable oil, 150 grams of salad oil). g).
make
1 dried chili pepper destemmed and seeded and cut into knots; Ginger washed and broken; Wash the green onion and cut into sections; Grass and fruit shoot to remove seeds; Then put the star anise, cinnamon, grass fruit, cloves, sand kernels, drainage grass, etc. together in a basin, soak in water for 10 hours, and drain the water; Rock candy man pot stir-fried to sugar color; Mix the fresh soup into a brine pot and bring to a boil over high heat.
2. Heat a wok over low heat. Pour 1000 grams of mixed oil and burn until 20% or 30% heat, put the soaked spices together with Xiao Yin Xiang, Shan Nai, Grass Bean Ko, etc. into the pot, soak and fry for about 30 minutes to produce the aroma, and then pour it into the boiling brine pot.
3. The net pot is heavily heated, the remaining mixed oil is burned to 40% or 50% hot, first throw people ginger pieces, green onions and stir-fry, then people dry pepper festivals and peppercorns, change the heat to fry until the oil is red and bright and spicy, and then pour the pot into the brine pot.
4. In the brine pot, add fine salt, soy sauce, chicken essence and pond color, and use low heat to keep the marinade in the pot boiling and not steaming, so that boiling restrictions for 4 hours, that is, into oil brine. 5. Wash the lobster, drop the water, put it into the oil brine and cook it thoroughly, fish it out, drain the oil, and plate it.
Oil halogen modulation techniques
1. Before modulation, all kinds of large spices should be soaked in water first, so that some of the bitter taste in the spices can be removed, as well as some bad pigments contained in the spices themselves, to ensure that the taste of the oil marinade is positive. In addition, because the fragrance of grass fruits is mostly in its shell, its seeds can be removed before use.
2. Spices and dried peppers should be fried separately. The reason is that when frying spices, only a lower oil temperature can be used (so that the spicy ingredients can be slowly dissolved), so as to achieve the desired effect; When frying dried peppers, a slightly higher oil temperature should be used, because this can make the oil brine red and spicy flavor prominent.
3. The selection of oil and fat should be selected from half of cooked vegetable oil and salad oil, because the color of cooked vegetable oil is darker, but the adhesion is stronger; Refined oils, on the other hand, are lighter in color and less adhesion. Therefore, the two are combined to complement each other's length and length, so that the color and adhesion of the oil brine can achieve the best effect.
4. When preparing oil brine, avoid using animal oils. Because the animal oil is slightly cooler, it will coagulate on the surface of the finished product and affect the beauty of the dish, and it is also easy to occur oxidative rancidity of the oil, resulting in the deterioration of the oil marinade and the taste.
5. The old smoke added during modulation should not be more. Because the addition of soy sauce only plays an auxiliary role in color grading, too much will make the marinade black, and eventually affect the quality of the marinated dishes.
6. In addition to being used for brine shrimp, oil brine can also be used for brine duck tongue, chicken feet, crane quail, wing tips, duck feet and other raw materials, do not marinated pig trotters, beef, tripe, fat intestines and other raw materials with high fat content and large fishy taste. Because the fishy smell and grease of these raw materials are once mixed into the marinade, it is difficult to remove and separate, which will affect the quality of the marinade and ultimately affect the flavor characteristics of the dishes being marinated.
7. Using the oil brine method, the general cooking time is faster, so do not marinate too many raw materials at one time, and it is advisable to marinate lobster about 3 grams per pot. And it is best to sell it fresh to ensure the freshness and tenderness of the dishes.
8. After the lobster is marinated, it should be fished out of the brine pot in time. If it cannot be sold immediately after fishing, it can be soaked in brine oil and fished out when it is sold. This is conducive to maintaining the fresh and fragrant oil of the dish, and at the same time prevents the dishes from drying and discoloration due to long-term shelf life, old hard and tough mouth and so on.
9. The storage method of oil brine marinade is basically the same as that of brine. However, it should be noted that when changing the spices for the oil marinade, the spice residue should be filtered with gauze, and then the fresh spices and dried peppers and peppers that have been fried in the mixed oil are added, and finally the appropriate amount of fresh soup is mixed and the appropriate amount of condiments is added.
03. The core technology of boiled lobster
In the processing process of brine lobster, there is no link involved in frying or frying, and the processed crayfish is directly poured into the soup that has been boiled in advance, first boiled and then soaked until it is mature. Because the cooking has always been used on a low heat, keeping the soup noodles as if open, the crayfish quietly "lie down" in the pot to absorb the aroma of the soup, without excessive loss of shrimp yellow, can maximize the preservation of deliciousness.
First, cut the head and tail to deal with the lobster:
1: Cut off the shrimp head.
2. Pick out the mud sac.
3. Cut off the shrimp tail.
4. Draw out the shrimp line.
5. Batch processed lobster.
6, cut the head and tail, lobster is easy to taste
Simmered spicy soup:
1, Chengdu Erjing strip dried red pepper 1000 grams, India No. 1 pepper 600 grams, Yunnan dried red millet spicy 500 grams flush off the surface floating soil, boil in boiling water for 15 minutes, until the pepper becomes soft, fish out and drain, crush into rice dumpling pepper for later; Place 150 grams of green peppercorns in a pot and soak in hot water for 20 minutes.
2: Add 2500 grams of mixed oil (the ratio of rapeseed oil and salad oil is 1:1) and heat it to 60%, then add 250 grams of green onion and ginger slices and fry until browned, until the water is all dry, fish out without use. In the oil into step 1 to do the rice dumpling pepper stir-fry for 10 minutes, until the pepper appears beautiful bright red, pour in the green pepper continue to stir-fry for 10 minutes, wait until the oil is red and bright, the aroma escapes, add 36 pounds of water and boil evenly into the spicy bottom soup.
Second, spice powder production:
Star anise 400 grams, cinnamon, cumin 300 grams each, sand ginger 200 grams, grass fruit 160 grams, cardamom, sand kernels 70 grams, white hydrangea 60 grams, white root 50 grams, fragrant leaves, lemongrass 40 grams each, cloves, tangerine peel 20 grams each, the above spices mixed and broken.
Brine boiled eggs to make:
Boil 500 eggs in water for 7 minutes until set inside, remove and knock out the shell, put them in a boiling brine soup pot, turn off the heat and soak for 40 minutes.
Red Oil Production:
1, Chengdu Erjing strip dried red pepper 1000 grams, Indian No. 1 pepper 600 grams, Yunnan dried red millet spicy 500 grams into the basin, add 70 °C hot water soaked for 30 minutes until soft, fish out drained and set aside; 100 grams of Da Hong Pao peppercorns, 30 grams of lemongrass, 30 grams of white coriander (seeded and broken), 20 grams of cinnamon, 20 grams of white root, 20 grams of cumin, 20 grams of tangerine peel, 15 grams of star anise, put into the basin, pour in the white wine and soak for 20 minutes.
2, the pot into the salad oil 20 pounds to 30% heat, under the soaked pepper, spices, add green onion, ginger slices each 250 grams simmer for 50 minutes, beat the residue, until the oil temperature drops to 120 ° C, rush into the basin containing 3500 grams of Korean paprika, fully stirred and cooled to take. To make this red oil, you need to use three kinds of peppers and spices to boil out the spicy flavor, and then pour into the bright red Korean paprika powder, although it is slightly more cumbersome than the traditional steps, but it is better in three aspects of color and flavor.
Brine lobster making process:
1: Add 400 grams of spice powder to the spicy soup and stir well, simmer for 5 minutes on medium heat, pour 40 pounds of lobster and stir well, turn on the heat and cook for 1 minute.
2: Add 250 grams of cumin powder and 100 grams of sugar, heat over low heat after bringing to a boil over high heat, and keep the soup noodles open and cook for 5 minutes.
3, turn off the heat and soak for another 18 minutes, at this time part of the shrimp yellow into the soup, the umami taste is stronger, this soup is called brine shrimp soup, and the top floating is the brine shrimp oil.
4. Boiled shrimp soup can also be used to boil eggs.
5: When cooking, add 40 grams of cucumber strips and 2 brine eggs to the bottom of the pot.
6: Scoop in the crayfish according to the portion ordered by the diners, pour two spoonfuls of the original soup and serve.
Production key:
40 kg lobster 5 kg oil
Although the brine lobster is borrowed from the method of braising prawns in Hubei oil, the oil used in cooking is not much, generally 40 pounds of shrimp are only put 5 pounds of oil, so that the surface of the dish is shiny, but it is not greasy to eat, which is more in line with the concept of modern health and health.
Each of the three types of peppers has its own uses
When preparing the brine boiled bottom soup, the choice of dried peppers must be exquisite, with less thick meat seeds, red and bright oil is better, but also pay attention to the collocation of pepper varieties, Chengdu erjing, Indian No. 1 pepper, Yunnan dry red millet spicy in accordance with the ratio of 10:6:5, so that the good soup will have the red color of the two thorns, the strange fragrance of India's No. 1, the spicy pepper of millet pepper, into the eyes, into the nose, after the entrance, the spicy flavor is spread out layer by layer.
This cumin is fragrant
When cooking lobster, the cumin grains used for Western food are much more intense than those used in Chinese food, and the shrimp chuan chooses the delicious brand Western cumin grains.
White coriander removes seeds and lobsters are not black
The seeds of the white cocoa are very easy to color the raw materials, and before making the spice powder, they need to be seeded, otherwise the lobster color of the cooked lobster will be blackened.
Spice powder out of the smell of soup sauce poured over the shrimp body
Lobster takes a short time to cook, so the spices need to be beaten into a fine powder so that they are fully integrated with the soup so that the flavor is absorbed by the shrimp meat. It should be noted that the fine spice powder is easy to settle on the bottom of the pot or adsorbed on the shrimp, so it is necessary to continuously pour the lobster with soup during the cooking process and wash off the surface powder.
Three, a pot of soup base only cooked twice
Although it is called "brine boiling", this method of cooking crayfish is still very different from the traditional Sichuan-style red brine: the red brine needs to use old soup, and the more it is hanging, the more fragrant it is; The brine soup is made of water, more water and less oil, easy to deteriorate, and can only be fried on the same day. In addition, because the pepper, pepper after a long time after cooking the aroma is lost, so each pot of soup can only cook crayfish twice, for example, the first pot cooked 40 pounds of crayfish, the second pot will be re-added spice powder, salt, monosodium glutamate, cumin powder, sugar and other spices to supplement the flavor, in order to increase the color of red, but also pour 3 pounds of homemade red oil (you must first boil the soup and then add red oil, so that the two colors are fused, forming a tempting golden red, otherwise the oil will float on the surface of the soup, forming a fault), and then put 40 pounds of crayfish cooked, After that, the brine shrimp oil is scooped out and retained, and the bottom soup is used to make pickled pepper crayfish, garlic coriander snails, shrimp soup lotus slices, and the spicy series of dishes in the "brine bowl", while the third pot of lobster needs to be re-fried to make the soup.