Crayfish brine recipe and preparation, made

Clean crayfish, seasoning, green onion, ginger slices, thirteen spice powder, Sichuan pepper, cloves, hawthorn 25 grams each, cumin 150 grams, cumin 100 grams, star anise, cinnamon, angelica, grass fruit, round fragrant fruit, white cardamom, licorice, vanilla 50 grams each, good ginger, tangerine peel 30 grams each, the above raw materials are stir-fried and mixed and ground into powder 1 kg each, 3500 grams of garlic, 150 grams of extra green pepper, 500 grams of extra dry millet pepper ground into powder, 4 kg of salad oil, make spices to boil brine, Throw the crayfish to the marinade, put the salad oil in the pot, burn three or four into the heat, add green onions, ginger slices, garlic, fry the golden color over low heat, take out the fried dried vegetable material, put in green peppercorns, millet spicy powder, thirteen spice powder, continue to fry over low heat until the oil color turns red, remove from the heat, wrap the green pepper and vegetable material with gauze, take 40 kg of water, put it in a stainless steel barrel, pour in the boiled oil and material bag, boil over high heat, change to low heat and boil for hours, and it will be completed after a while.

Brine crayfish is also called hand-caught lobster, and today I will share the practice of brine crayfish with you.

15 grams of bay leaves, 15 grams of cardamom, 10 grams of cumin, 20 grams of star anise and beer soaked for two hours, put oil in the pot, pepper, spices, dried chili peppers stir-fry over low heat, 200 grams of brine, stir-fry the ingredients into a cloth bag, 500 grams of rapeseed oil, fry the green onions, ginger and onions until golden and take out, 200 grams of fragrant sauce to fry the fragrance and red oil, pour the fried red oil into 5000 grams of water, put in the marinade package, salt, chicken essence, monosodium glutamate, sugar, boil for five minutes on high heat and turn to low heat and cook for 20 minutes, and fry the lobster, Simmer for 5 minutes, steep for 15 minutes to taste, and finally pour in the oil to enhance the flavor and brighten.

Put the crayfish into the water, spit out the sediment for an hour, brush the dirt on the chest and abdomen with a toothbrush, cut off the whiskers and legs, pay attention to the shrimp line, the protrusion in the middle of the tail, pull it out, clean it, put it in the water and continue to spit out the sand, set aside; Add salad oil to the pot, heat until 6-7 mature, put in the crayfish that has been drained and wiped dry with a rag, fry for 1-2 minutes, remove immediately after turning red, and set aside; Add an appropriate amount of salad oil to the bottom of the pot, add sliced ginger, chopped green onions, cracked garlic, cut chili peppers, Sichuan peppercorns and bean sauce and stir-fry until fragrant.

Clean the crayfish, put the crayfish in the pot to fry and take out, leave oil at the bottom of the pot and add ginger, onion and garlic, chili, pepper and bean break sauce to fry until fragrant, and then put star anise, cinnamon, cloves, nutmeg, bay leaves to fry the fragrance, put the fried lobster in the marinade and boil, add beer and balsamic vinegar to simmer, put it out and sprinkle white sesame seeds and coriander.

40 grams of dried green peppercorns and dried red peppercorns are slightly soaked in water. Put 500 grams of rapeseed oil in the pot, heat over medium heat until the oil begins to smoke, turn off the heat and cool until the oil temperature is about 50% hot, put in 300 grams of cooked lard and 200 grams of cooked chicken fat, heat over low heat until the oil is all melted, put in 120 grams of garlic and green onions, 100 grams of ginger, and fry over low heat until fragrant. Remove the slag, add 120 grams of dried chili pepper, spice powder and two kinds of peppercorns soaked in water, and stir-fry over low heat to bring out the spicy taste.

Add 240 grams of Pixian bean paste and 400 grams of glutinous chili peppers, and stir-fry over low heat to dry the water.

Braised shrimp is one of the homely practices of crayfish, in addition to braised lobster in oil and garlic shrimp, braised shrimp is also a more flavorful method. So, how to adjust the brine of braised crayfish? How to adjust the brine recipe of braised lobster?

How to adjust the brine of brine crayfish.

Red marinade. Ingredients: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempfera, 20 grams of Sichuan pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of good ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: The grass fruit is cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is loosened with a knife, and the dried red pepper is cut into sections.

Put star anise, cinnamon, tangerine peel, cloves, kaempfera, pepper, fennel, bay leaves, grass fruit, ginger, licorice, and dried red pepper into the spice bag, and tie the bag mouth.

Ingredients for marinated crayfish.

Ingredients: 5 kg of shrimp, 25 grams of coriander.

Seasoning: 7500 grams of beef barrel bones, 1 old hen (about 1500 grams), 40 kg of water, 1000 grams of spices in group A, 280 grams of spices in group B, 250 grams of chicken powder, 280 grams of salt, 300 grams of monosodium glutamate, 200 grams of rock sugar, 500 grams of seedless dried red pepper, 1500 grams of red oil, 2500 grams of salad oil, and an appropriate amount of Zhenjiang old vinegar.

Group A spice formula: 100 grams of star anise, 150 grams of cinnamon, 40 bay leaves, 4 grass fruits, 200 grams of white cardamom, 80 grams of green pepper, 400 grams of dried yellow pepper).

Group B spice formula: 55 grams of angelica powder, 80 grams of white cardamom powder, 50 grams of Sichuan pepper powder, 25 grams of long pepper powder, 25 grams of thirteen spices, 35 grams of cumin powder.

Method 1: Brush the crayfish one by one, remove the sand tendons at the tail, and blanch them in boiling water over high heat until the shell turns red.

2. Put the salad oil in the pot, and when it is hot, put in the crayfish and fry it on low heat for 2 minutes, and remove the oil.

3. Put 40 kg of water in the stainless steel barrel, put in the blanched beef tube bones and old chicken, pour into group A spices and boil over high heat, change to low heat and boil for 6 hours, at this time the soup is about 20 kg of bend, and then add group B spices, add chicken powder, salt, monosodium glutamate, rock sugar, seedless dried red pepper, and red oil to make brine.

4. Put the crayfish into the brine, marinate on high heat for 6 minutes, and keep warm over a slight fire to make the crayfish soak naturally for 90 minutes.

5. When the guest orders, take a portion of crayfish and put it on the plate to decorate with coriander, and serve it with Zhenjiang old vinegar or original brine sauce.

Summary. Specific steps:1Remove the head of the lobster and wash it well. The tail is cut off.

2.Place in a basin and add cooking wine. Sliced ginger.

3.Put water in the pot. Scoop up the lobster ginger slices and cook the green onion for 5 minutes.

4.Scoop up and remove the ginger slices and shallots.

5.Put it in brine and marinate for 15 minutes, add dried chili peppers, Sichuan peppercorns, and those who like spicy hemp can add. If you don't like it, don't add it. Soak for 5 minutes after slighting, pick up and put on a plate and serve.

Hello, the crayfish marinating method prepares specific materials, and the crayfish can be treated with specific treatment. Specific steps:1

Remove the head of the lobster and wash it well. Tail cut 2Place in a basin and add cooking wine.

Sliced ginger. 3.Put water in the pot.

If you don't like it, don't add a chajian. The original marinade, soaked for 5 minutes after a slight fire, the bell is called, and the ants can be eaten after picking up the plate.

Summary. 2. Preparation of brine: brine material, dried chili pepper, pepper powder, sugar, salt, chicken essence, flavor enhancer.

Steps: 1. Put a very small amount of salad oil in the pot, fry the dried chili pepper and Sichuan pepper powder respectively to produce a dry and spicy fragrance, and put them in a gauze bag. 2. Put the brine material into a gauze bag and boil it in 30 catties of water.

500 grams of brine, with 30 pounds of water, chili pepper, pepper, according to the local taste plus or minus, the taste in the brine should be heavy, the taste is slightly bitter, fresh to the heart. The ratio of sugar and chicken essence is 1:1, the amount of salt is added or subtracted according to the local taste, and 50 grams of flavor enhancer can be used with 120 kg of brine, that is, about 4 barrels.

The replacement of spices is based on 80-100 catties of lobster, and must be replaced when it is used until it is tasteless.

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Hello dear!The brine crayfish is generally marinated twice, the first is light marinade, and the second is flavored. <>

1. Boil spicy oil Preparation: salad oil, bean paste, ginger foam, green onions, chili powder, Sichuan pepper, spices (soup stock). Steps:

1. 10 pounds of salad oil, heat to 70% temperature, put in Sichuan pepper powder and fry the silver chain, then put in the bean paste, green onion segments, ginger foam, spices (powder), coarse chili powder, and fry the fragrance overflowing. 2. Add an appropriate amount of water, set to low heat and simmer slowly, the time is about one hour. 3. Knock off the slag and set it aside.

2. Preparation of brine: brine material, dried chili pepper, pepper powder, sugar, salt, chicken essence, flavor enhancer. Steps:

1. Put a small amount of salad oil in front of Jidan Yuqian in the pot, fry the dried chili pepper and Sichuan pepper powder respectively to produce a dry and spicy fragrance, and put them in a gauze bag. 2. Put the brine material into a gauze bag and boil it in 30 catties of water. 3. After the water is boiled, season and add sugar, salt, chicken essence and an appropriate amount of flavor enhancer in turn.

4. After the brine is made, it should be kept in a slightly boiling state during normal use. Reference dosage: 500 grams of brine material, with 30 pounds of water, chili pepper, pepper, according to the local taste plus or minus, the taste in the brine should be heavy, the taste is slightly bitter, fresh to the heart.

The ratio of sugar and chicken essence is 1:1, the amount of salt is added or subtracted according to the local taste, and 50 grams of flavor enhancer can be used with 120 kg of brine, that is, about 4 barrels. The replacement of spices is based on 80-100 catties of lobster, and must be replaced when it is used until it is tasteless.

3. Make brine lobster 1. Heat the oil to eighty percent oil temperature, fry the lobster until the cheekshell bursts, and drain the oil slowly. 2. Put it in a brine bucket and soak it for 3-5 minutes, and decide the length of time according to the weight of the brine taste. 3. During the production process, the taste of the brine will become lighter, so it is necessary to taste the flavor concentration of the brine often to keep it in the best state.

4. The brine can be used frequently for about 2 days, clean the brine once, Zheng Mo can take out the oil and water above first, and filter the lower brine with a fine screen.

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We all know that crayfish is a more popular delicacy in summer, and it can be eaten in a variety of ways, such as steaming the spine of the sailing ants, stir-frying, grilling, and marinating. There are certain skills in marinating crayfish, so how to make the brine of crayfish better?Let's take a closer look

Preparation of braised soup:

5 grams of cumin, 15 bay leaves, 2 grams of cinnamon, 2 grass fruits, 5 grams of cardamom, 2 grams of ginger, 5 grams of lemongrass, 50 grams of sesame pepper, 100 grams of dried chili peppers, gardenia grams.

500 grams of oil for fried shrimp, 50 grams of green onions, 30 grams of ginger, 15 grams of ingredients, 15 grams of coriander, 50 grams of shallots, fry until golden brown and take out to cool. Add 5000 grams of water, add the material bag to boil over high heat, boil over low heat for an hour, add 50 grams of soup, 50 grams of salt, and 30 grams of chicken essence.

A pot of brine can marinate a total of 350 catties of shrimp, if it is marinated to 350 catties of shrimp, you must re-make a new brine.

Braised spicy shrimp is a cliché. From spicy crayfish, garlic crayfish, thirteen spiced crayfish when it comes to it. Braised crayfish has quietly risen.

The advantage of marinated crayfish is that it can be processed and cooked in advance. So the crayfish is more flavorful. And the more the soup is cooked, the stronger the flavor becomes.

There are many ways to eat crayfish, there are marinated, spicy, spicy and steamed, etc., the inland taste is to love spicy, so the marinade, spicy and spicy are the majority, the coastal eating habits are indeed fresh, needless to say that they have a lot of aquatic products and seafood steamed, eating is the original taste, the inland is not used to all kinds of fish and shrimp fishy.

1.Wash the crayfish.

2.Choose good seasonings, such as star anise, bay leaf cinnamon, ginger, oil, and crayfish for stir-frying

3.Remove the lobster, drain it, and then put it in the marinade for marinating;State seepage.

4.Finally, the stir-fried oil is added to the marinade and then boiled in water, so that the marinade can penetrate into the lobster

5.Marinate over low heat for about 30 minutes before serving.

Because the shrimp shell is relatively thick, you can use a knife to cut a small hole in the back, and then tear off some of the shell, so that the crayfish is particularly delicious. The most important thing is that after the crayfish is boiled over a large fire, it is necessary to use a very small fire, heat while soaking, and control the time to accompany the material for about 20 minutes. After cooking, continue to soak the crayfish in the soup, and finally reduce the juice over high heat, so as to ensure that the raw materials are fully flavored and the meat is tender.

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Crayfish formula, spicy crayfish, referred to as Maxiao, Hunan special snacks, also known as flavor shrimp, Changsha flavor shrimp, spicy crayfish, infiltration sun thirteen spiced crayfish, etc. Kaixin is made of crayfish and pure, with a spicy and fragrant taste. Material:

Crayfish (decapitated), dried chili, Sichuan pepper, ginger, green onion, garlic, rice wine, salt, monosodium glutamate, chicken essence, pepper, blended oil. Method: Heat the pot over a high fire and pour in an appropriate amount of blending oil.

When the oil is boiled to 6 into heat, pour in the dried chili pepper and pepper, wait for the chili pepper and pepper to fry the fragrance in the pot, and then pour the ginger and garlic, pour the crayfish into the pot and fry it after the fragrance of the crayfish and spices comes out, put salt, monosodium glutamate, chicken essence, pepper, and then hook some rice wine and crayfish to fry together, and you can <> out of the pot