Thirteen spiced lobster practice, thirteen spiced crayfish practice

It's a bit of a hassle, but it's also my friend's favorite. Slice the ginger, cut the green onion, slice the garlic, slice the green pepper into small slices, and slice half a small onion. A spoonful of Sichuan pepper, twelve chili peppers, (plus spices The ingredients are fennel seeds, an appropriate amount of cinnamon star anise leaves, half a bowl of red dates, and two spoons of wolfberries.)

Pour the above seasoning into the oil pan and stir-fry until fragrant, pour in light soy sauce, add rock sugar, water, two spoons of vinegar, and then pour in a large amount of thirteen spice powder and Sichuan pepper powder, as well as hoisin sauce. (The taste must be heavy), pour in the lobster after boiling, boil for three minutes, pour in a little sesame oil, then cut three green peppers and mix in, and then simmer until the flavor is absorbed (you can grasp the time by burning it a few more times). Finally, the corn starch thickens Xuyi, also known as "Crayfish", belongs to the same family of crayfish, often burrows in the field and its shore.

Crayfish crayfish, the individual is large, the carapace is very thick, and the body is dark red. It is native to North America, later introduced by Japan, and introduced to China in the 30s of this century. Due to the strong survival and reproduction ability of crayfish, the distribution range is expanding day by day, and now it can be seen in the provinces and cities in southern China, especially in the Yangtze River basin.

The crayfish can cause damage to the levee is determined by its burrowing habits, and it has a pair of pincer-like chelicerae at the front end, which makes the burrowing fast and wide. Because they often live on the banks of rivers, rivers, reservoirs, ponds, and paddy fields, they may be more harmful to dams than termites. Field trips have found that crayfish are mainly found on the back surface of the levees, and they are generally found in puddles, ditches or very wet places.

After the shrimp is cleaned, add it to the oil pan, change color and remove it, and fry the seasoning until fragrant, add ginger, chili, green onion and lobster. Stir-fry and add beer, salt, stock, thirteen spices. After soaking, the juice can be reduced.

1. Heat the oil to 70% hot, add red peppercorns and fry them until fragrant, then add Xu Jianzhong's lobster fragrant sauce and coarse chili powder, and stir-fry until the spicy flavor overflows;

2. Fry the green onion and ginger slices in the pot until fragrant, then put the lobster into the pot and stir-fry evenly;

3. Add a small amount of salt, sugar and thirteen-spiced lobster seasoning while stir-frying the lobster until the lobster is red;

4. At this time, add an appropriate amount of beer or stock, and then add water, to keep the soup and lobster level;

5. Bring the soup to a boil, start seasoning, and add sugar and salt according to the taste of the soup. Pay attention to the ratio of sugar to salt, and the flavor of the soup should be slightly heavier when seasoning;

6. After the soup is adjusted, add thirteen spiced lobster seasoning, and change the size of the fire according to the thickness of the soup and how much it does.

7. If you use garlic, you can add it at this time, then add Xu Jianzhong's ingredients out of the pot, stir well, then add an appropriate amount of chicken essence, and drop a small amount of sesame oil when it comes out of the pot;

8. It is best to cut the green pepper into pieces, and pad the bottom when the lobster is out of the pot and put it in the pot, and the temperature of the lobster can be scalded when the pot is put into the pot, and it is not recommended to put the green pepper into the pot, the temperature in the pot is too high and the old green pepper will change the fragrance of the lobster.

Scientific research has found that thirteen-spiced crayfish is not only a delicacy, but also has a certain effect on beauty and health care. On May 18, 2002, the Organizing Committee of the China Lobster Festival invited experts and scholars led by Meng Jingchun, a well-known health expert and professor of Nanjing University of Traditional Chinese Medicine, to demonstrate the efficacy of Xuyi thirteen-spiced lobster, and concluded that the thirteen-spiced lobster has the effects of health care, beauty, beauty, fitness, and health.

Lobster is not only white and tender, delicious, high protein, low fat, and rich in nutrition; It also has medicinal properties, which can dissolve phlegm and relieve cough, and promote myogenetic healing of wounds after surgery.

As follows:

1. Cut off the feet and whiskers of the lobster, carefully scrub the belly of the lobster with a toothbrush, and then rinse it in clean water.

2. Put oil in the pot, add ginger and stir-fry until fragrant.

3. Put in the washed lobster and stir-fry until the lobster is slightly red. Drizzle the cooking wine and continue to stir-fry for a while.

4. Add salt, brown sugar, dark soy sauce (a little less), vinegar, and continue to stir-fry.

5. Add a little water and cook for a while.

6. Cook until the crayfish is crimson, sprinkle with thirteen spice seasonings, stir-fry well, and then add chopped green onions.

Thirteen spiced crayfish, is a Huaiyang cuisine delicacy, produced from the Han snacks of Xuyi, Jiangsu, with crayfish and special seasoning Panxi thirteen spices (dozens of Chinese herbs mixed), and then with chili, pepper, green onion, ginger, garlic, salt, sugar, onion, green pepper, cooking wine and other materials fired into, there are numb, spicy, fresh, fragrant, sweet, tender, crispy seven kinds of taste, very nutritious.

"Thirteen spices" is no longer a simple five spices and eight flavors with a total of thirteen spices, but a combination of a variety or even dozens of spices. Therefore, based on the different combinations of thirteen spices, thirteen spice crayfish has also derived eight major schools, 27 firing methods, and a variety of different spice recipes and dish flavors. In terms of dishes, it can also be made into thirteen spiced crayfish fresh pot, spicy thirteen spiced crayfish, etc.

With the popularity of thirteen spiced lobsters, in order to promote the economic development of Xuyi, the people of Xuyi County held the first Chinese Year of the Dragon Xuyi Lobster Festival in mid-July 2000. During the period, activities such as "large-scale theatrical evening", "Tianquan Lake Dragon Boat Race", "Mountain Off-road Vehicle Show Race", "Water Traditional Folk Wedding", "10,000 Lobster Banquet" were held.