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Lobster Lobster (with recipe and production method of Lobster Lobster)

Source: Time: 2020-01-28 19:15:12

Millennium Tongzhou vitality north stream

Introduction: At this time, the golden age of crayfish will start. In the past, the most popular dish was Thirteen Fragrant Lobsters, and this year's Loquat I can sell more than 2,000 pounds a day, which is even hotter than Thirteen Fragrant Lobsters. In terms of practice, this crayfish is simpler than thirteen fragrant lobsters. As long as the shrimp brine is adjusted, the crayfish is oiled and put in the shrimp brine, and the brine can be served for about 20 minutes. In terms of taste, Lobster Lobster "abandoned" the strong sweetness and spice, and replaced it with a slightly spicy popular taste in salty and fresh.
Technical summary: Judging from the practice of the dish, this dish is really simple and impossible, and there is almost no technology at all, so why can it sell for thousands of dollars a day? In summary, there are three reasons:
1. Green shell crayfish is the first choice.
Commonly used crayfish have three types: pure cyan, cyan-red, and pure red. According to different colors, cyan-shelled crayfish are smaller, but the shell is thinner. To make this dish, be sure to choose green shell crayfish, so that the lobster can fully absorb the taste of the brine in the shortest time.
2. Oil time and halogen time.
Depending on the size of the crayfish, the cooking time and the cooking time will vary greatly.
Under normal circumstances, 25-30 grams of crayfish, 20 seconds of oil time, halogenated time of 12 minutes-15 minutes; 50-60 grams of crayfish, 25 seconds of oil time, halogenated time of 15 minutes-18 minutes; For crayfish over 75 grams, the oil time is 30 seconds, and the brine time is 20 minutes to 25 minutes.
If some chefs can't buy green shell crayfish, they can also use red shell crayfish instead. The difference is that the halogenation time should be increased by 2-3 minutes, and the soaking time should be extended.
3, the god shrimp brine is a strong seller.
The core of the technology of this dish is the method of preparing shrimp brine. Like the brine we usually use, this shrimp brine is full of salty and savory flavors, with a relatively strong spicy and peppery hemp flavor.
Question: Is the preservation method of simmered shrimp shrimp the same as traditional brine?
The chef replied: This brine must be prepared every day, because after a day of brine, the taste of the brine changes greatly.
Ingredients: 1500 grams of green shell crayfish.
Seasoning: Secret braised shark shrimp 40 kg.
Recipe and production method of secreted scallion shrimp
Stir-fry: shallots, ginger slices, spring onions, special thirteen spice powder (25g each of good Sichuan peppercorn, cloves, hawthorn, 150g cumin, 100g cumin, star anise, cinnamon, white scallion, grass fruit, round 50 grams each of fragrant fruit, white cardamom, licorice, and vanilla, 30 grams each of ginger and tangerine peel. The above ingredients are sautéed over low heat, mixed and pulverized into powder) 1 dry gram each, 3500 grams of garlic, 150 grams of special blue pepper, 500 grams of super dry millet (milled into powder) and 4 kg of salad oil.
Seasoning: 2 kilograms of salt, 1250 grams of sugar, 6 bottles of white soy sauce, 800 grams of MSG, 300 grams of chicken flour.
Halogen adjustment:
1. Put salad oil in the pot. When it is hot to 30% to 40%, add green onion, ginger slices, spring onions, and garlic, dip over low heat until golden in color, remove the dried vegetable material, and add pepper. , Millet spicy powder, thirteen fragrant powder, continue to fry over low heat until the oil color turns red, leave the fire, wrap the green pepper and vegetable ingredients with gauze.
2. Take 40 kilograms of water and put it in a stainless steel barrel, pour in the oil and the package, heat it to a boil, and cook it on a low heat for 1.5 hours to make the brined lobster brine.
The essential:
1. Ginger, shallots, garlic, and shallots must be fried to dry, so that the brine flavor is good enough.
2. After making the special thirteen incense into the pot, it must be boiled with low heat, otherwise it will be easily burnt.
Production Method:
(1) Take the green lobster, wash it, cut off the shrimp legs, and put it in salad oil that has been burned to 210 ° C. Fry it for 20 minutes on high heat to remove the oil.
(2) When ordering from the guests, take the lobster into the simmered shrimp prawns, boil over high heat, change to low-temperature brine to mature, and remove the plate.
(3) It can be served with sweet and sour garlic sauce or peanut butter.
The key: When turning the lobster, turn it frequently to prevent uneven heating of the lobster.

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