Do you know what kind of crayfish dressing is authentic

Authentic lobster seasoning, one look at the time, the other look at the taste, the key is still you need to taste it yourself, find the taste that belongs to you that is delicious.

Season your own, don't use those seasonings.

Xuyi Gaohailin lobster seasoning ****. The lobster seasoning tastes good.

1) Selection of raw materials Selection Xuyi lobster grows in the Hongze Lake area, steep lake area, Maoer Lake, Baxian Lake, Tianquan Lake, Swan Lake and 125 reservoirs in Xuyi, a national ecological demonstration county. When choosing, choose a fresh and healthy crawling one. When grasping live shrimp, it opens its claws, and it has a posture of fighting with others, which is a good shrimp.

Usually female shrimp are better than male shrimp, green shell shrimp are better than red shell shrimp, and large shrimp are better than small ones. Wash and scrub the purchased lobster, first pour it into the basin and spit dirt, let it crawl freely, breathe through exercise, and spit out the smell of earth; In the second step, cut off the tentacles and the claws behind the pliers; The third step is to put the cut lobster in the basin, inject the moving living water, let the shrimp continue to absorb water, and wash away the sewage discharged from the shrimp's body, which generally takes half an hour; The fourth step is to scrub the lobsters one by one with a brush in the water, and the abdomen is easy to hide dirt, so it is necessary to brush it several times; The fifth step is to clean, put the washed lobster into clean water, with a small amount of kitchen washing, scrub and then rinse with running water. (2) Preparation of auxiliary materials Prepare a little chopped ginger slices, peeled garlic cloves, chopped green peppers and green onions.

Prepare about 50 grams of thirteen-spiced lobster seasoning for every 2 kg of lobster. Prepare pepper, Sichuan pepper and Sichuan pepper for later use. Beer (3) Firing process Xuyi thirteen spiced lobster, there are currently two cooking methods, one is stir-frying, the other is frying.

The fried lobster has a delicate taste, and the fried lobster has a delicate taste and is delicious. Stir-fry lobster Take a pot and heat it, put in rapeseed oil (rapeseed oil is better than salad oil and lard, rapeseed oil is cool and detoxifying) When the oil is hot, put in Sichuan pepper, fry the fragrance and remove the peppercorns, then add the green onion and ginger, fry the fragrance, and pour in the lobster. When the lobster is fried with a spatula and spoon until it turns yellow, put cooking wine, then fry, add red vinegar, and wait for the fragrance to come out.

In the fragrant shrimp, add beer, salt, monosodium glutamate, sugar, and paprika and bring to a boil over high heat. Add the thirteen-spiced lobster seasoning. To be spicy, put more red oil; To hemp, put more peppercorns; Simmer for 10 minutes.

When the soup is about to dry and flavorful, add green pepper cubes, green onions, garlic, boil for 5 minutes, pour sesame oil (sesame oil has a fragrance and moisturizes the throat) out of the pot. Serve in pots. Fried lobster Burn the rapeseed oil until 70%, pour the washed lobster into the oil, fry until red, and remove it.

In another pot, put an appropriate amount of rapeseed oil to heat, add garlic cloves, ginger, green onions, etc. and stir-fry. Add Sichuan pepper, chili powder, pepper, and fry until you see red oil, and you can put less chili powder and pepper if the taste is light. Add an appropriate amount of broth and thirteen-spiced lobster seasoning, bring to a boil, and put sugar, monosodium glutamate, salt and vinegar.

Add the fried lobster, cook for about 15 minutes, add green peppers, pour in beer, pour an appropriate amount of sesame oil, cook slightly, and then you can get out of the pot.

Haidilao's lobster seasoning packet.

Summary. 1. Boiled crayfish seasoning: chili powder, white pepper, Sichuan pepper, dried laurel leaves, cardamom, cumin, fennel seeds, five-spice powder.

2. Ingredients: one and a half pounds of crayfish, 20g chili powder, 27g white pepper, 13g Sichuan pepper, 3 plantains, 4-5 dried cinnamon leaves, 2-3 cardamom, 5g cumin, 1g fennel seeds, 1g five-spice powder, 80g bean paste, 60g rice wine, 7 cloves of peeled garlic, 1 small handful of green onion cut into small pieces, 1 piece of ginger peeled, 4 spoons of brown sugar.

3. Practice steps:

1) Grind all the materials in the main material into powder with a blender and put it for later use.

2) Again, mash all the bean paste in the ingredients except the green onions.

3) Prepare a deep pot, heat the butter and vegetable oil over medium heat, add the stirred ingredients and simmer for 10 minutes until the water is dry. Stir often while cooking to prevent the pan from sticking.

4) Then add the main ingredient that has been ground into powder, pour the rice wine, and simmer for 3 minutes until the rice wine evaporates.

5) Then add soy sauce and chicken essence and cook for another 2 minutes, then pour the washed crayfish into the soup pot and simmer over medium heat for about 5 minutes. After opening and stirring, continue to cook for about 20 minutes to reduce the soup.

6) Pour out the crayfish, put it on a plate, sprinkle with green onions, and serve.

Crayfish have those spices.

There are more than 40 pounds of chili powder and white pepper.

1. Boiled crayfish seasoning: chili powder, white pepper, Sichuan pepper, dried laurel leaves, cardamom, cumin, fennel seeds, five-spice powder. 2. Raw materials:

One and a half pounds of crayfish, 20g of chili powder, 27g of white pepper, 13g of Sichuan pepper, 3 plantains, 4-5 dried cinnamon leaves, 2-3 cardamom, 5g cumin, 1g fennel seeds, 1g of five-spice powder, 80g of bean paste, 60g of rice wine, 7 cloves of peeled garlic, 1 small handful of green onion cut into small pieces, 1 piece of ginger peeled, 4 tablespoons of brown sugar. 3. Steps: (1) Grind all the materials in the main material into powder with a mixer and place them for later use.

2) Again, mash all the bean paste in the ingredients except the green onions. 3) Prepare a deep pot, heat the butter and vegetable oil over medium heat, add the stirred ingredients and simmer for 10 minutes until the water is dry. Stir often while cooking to prevent the pan from sticking.

4) Then add the main ingredient that has been ground into powder, pour the rice wine, and simmer for 3 minutes until the rice wine evaporates. 5) Then add soy sauce and chicken essence and cook for another 2 minutes, then pour the washed crayfish into the soup pot and simmer over medium heat for about 5 minutes. After opening and stirring, continue to cook for about 20 minutes to reduce the soup.

6) Pour out the crayfish, put it on a plate, sprinkle with green onions, and serve.

Summary. Spicy crayfish ingredients: ginger, green onion, garlic, bean paste, light soy sauce, dark soy sauce, oyster sauce, sugar, cumin, cinnamon, grass fruit, star anise, bay leaves, Sichuan pepper, beer.

What seasoning do you need to make crayfish.

Pro-3 You wait a minute.

Pro-3 Hello here, I have found out the seasonings you need to make crayfish: Thirteen spiced crayfish seasoning: white cardamom, angelica, star anise, nutmeg, grass coward, grass fruit, galangal, long pepper, pepper, bay leaf, cumin, tangerine peel, librize, cloves.

Spicy crayfish ingredients: ginger, green onion, garlic, bean paste, light soy sauce, dark soy sauce, oyster sauce, sugar, cumin, cinnamon, grass fruit, star anise, bay leaves, Sichuan pepper, beer.

Ingredients for garlic crayfish: new garlic, a can of beer, millet pepper, caster sugar 4, a handful of chives, bay leaves, star anise, salt, light soy sauce.

I wish you a happy life, smooth work, good health, all the best, and great fortune.

Ingredients: 500 grams of crayfish, red pepper, Sichuan pepper, star anise, etc.

Production: 1Heat the rapeseed oil first, fry the red pepper, pepper and star anise in the oil pan to bring out the fragrance, and then add salt, green onion and ginger to stir-fry.

2.Then pour the live lobster into the pot and stir-fry for a while, wait until the lobster is red all over, add additional red soup, soy sauce and sweet potato powder thick soup according to the cooking method of "braised lake fish", cover the pot and cook for a few minutes.

Method. 1.Use a small clean toothbrush to scrub the whole body of the lobster under the faucet one by one (pinch its back tightly to avoid being pinched);

2.Use large scissors to cut off the forks and soak them in clean water for later use;

3.Peel and chop two pieces of dried ginger (cut into thin slices first, then change the ginger shreds to finish). Each piece of ginger is about 50mm square;

4.2 shallots chopped (method as above);

5.Peel two heads of garlic, remove the garlic cloves to the roots, and crush them with the back of a knife;

6.Dried chili peppers are cut into shreds with scissors;

7.a small bag of Sichuan peppercorns;

8.a small bowl of salad oil (about 250ml);

9.Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Start the fire. 1.Add a small bowl of salad oil to the wok and slowly fry the dried chili shreds and peppercorns over low heat;

2.Don't wait for the peppercorns to turn black, pour the minced ginger, green onion and garlic into the wok and stir-fry;

3.After the flavor is produced, add white sugar and salt; (Because the shrimp shell is thick and hard, it is not good to taste, so it is recommended to put more salt than usual).

4.Change the heat to high and pour in the shrimp after controlling the water. At this time, the shrimp feel hot and spicy, and they will crawl out one after another. So please note: after that, you must hold the lid in your left hand and the spatula in your right hand to prevent you from being out of control;

5.Pour an appropriate amount of cooking wine into the inner wall of the pot and stir-fry a few times;

6.Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir-fry a few times.

Stir-fry process. 1.At this time, the shrimp basically changes from dark red to bright red, and it is slowly absorbing the flavor, so it is necessary to continue stir-frying (it is recommended that the range hood and exhaust fan be turned on to the maximum, so it is not excluded that the cook will be smoked snot and tears all over his face, so prepare a wet towel at the same time);

2.After stir-frying for 5-10 minutes, change to medium-low heat, and add an appropriate amount of white pepper, salt and pepper and chicken essence;

3.If you are not sure about the sweetness and saltiness, you can take one at this time and make final adjustments before cooking; (Note: Not many or many people try one each, remember to remember!) so as not to have an event where the crayfish is left with only the shell and the tongs cannot be found)

4.Also: Please be sure not to add water at any time during the whole process (except in the case of non-prefabrication such as fire**).

1. Seasonings are needed to make spicy crayfish: chili powder, Sichuan pepper, star anise, grass fruit, cinnamon, cumin, angelica, bay leaves, tangerine peel, shallots, ginger slices, oil, sugar, salt, cooking wine, light soy sauce, dark soy sauce, vinegar, chicken essence.

2. Spicy crayfish method.

1) Buy the crayfish, put it in water for a few hours, brush the lobster with a brush, wash the shallots, and slice the ginger.

2) Pour oil into the pan and add an appropriate amount of sugar when the oil is hot.

3) Pour the crayfish into the pan and stir-fry over medium heat. When the crayfish is fried until it turns red, add the green onion and ginger slices and stir-fry.

4) Add chili powder, Sichuan pepper, star anise, grass fruit, cinnamon, cumin, angelica, bay leaves, and tangerine peel and stir-fry.

5) After stir-frying, add cooking wine, light soy sauce, dark soy sauce, vinegar and chicken essence and stir-fry.

6) Add half a pot of water and an appropriate amount of salt to the pot, stir-fry evenly, cook for about 20 minutes on medium heat, and the juice can be half dry.

Crayfish seasoning is a more common seasoning, it is mainly used to cook crayfish, the crayfish made is fresh and delicious, it tastes very good, and it is deeply liked by people. Crayfish seasoning can not only make crayfish, but also other shrimp, such as Jiwei shrimp, Pipi shrimp, etc., are all OK.

All shrimp on the basal ridge can be seasoned with crayfish.

No matter what kind of shrimp they are, they all share some common nutritional characteristics. First of all, it is high in protein. According to scientific analysis, the edible protein of shrimp accounts for about 16%-20%, and its meat is soft and easy to digest.

Especially suitable for the elderly and children. It is also a good food for Okino Slim for people who are weak and need care after illness. Secondly, it has a high mineral content.

Shrimp is rich in minerals such as calcium, phosphorus, iron, etc. Shrimp is also rich in iodine, which is very beneficial for human health. Shrimp is rich in magnesium, which has an important regulating effect on heart activity, can protect the cardiovascular system, reduce blood cholesterol content, prevent arteriosclerosis, and help prevent hypertension and myocardial infarction.

Other shrimp can be seasoned with crayfish, such as Jiwei shrimp, Pipi shrimp, etc.

Shrimp is a long-bodied animal that lives in water. It belongs to the arthropod crustaceans. There are many types of shrimp.

According to the water area, it can be divided into marine shrimp and freshwater shrimp. In China, there are prawns, prawns, jiwei prawns, angler prawns, lobsters, etc.; Freshwater shrimp include green shrimp, river shrimp, grass shrimp, crayfish, etc.; There are also white shrimp such as saltwater shrimp.

Raw material treatment Crayfish (suitable for washing and setting aside;

Stir-fry the base 100g of vegetable oil into the pot and heat it, put in the crayfish, stir-fry for 1-3 minutes on high heat until the crayfish turns red, add seasonings and continue to stir-fry until fragrant;

Cooking ingredients Add 500ml of water and beer respectively, bring to a boil over high heat, turn to low heat, cover and simmer for 20-30 minutes, the soup can be thickened and eaten.

Salty varies from person to person, it is recommended to add salt as appropriate after trying saltiness; To maintain a good taste, please consume as soon as possible after opening.