1. shrimp cleaning 3. shrimp cleaning processing 4. shrimp bark processing 5. material boiling 6. floor material mixing and processing 7. oil production 8. rolling pick 9.

Create lobster base oil:

(1) Composition introduction:

1. oil: butter 10kg, salad oil 5kg, chicken fat 3kg, rad 2kg, rape oil 10kg. The use of oil will not be increased.)

The frying process of spicy lobster is very detailed, and the formula is worth collecting accurately.

2. Spices: 75g star anise, 10g angelica, 75g swimming pool fruit, 25g cinnamon, 15g cinnamon, 15g amomum villa, 10g hilltop, 25g male weak leaves, 50g white buttons, 75g fennel, sage brush/klosum. Aroma 20g, Angelica Daugurica 20g, Holiday 10g, alponia 20g, citronella 15g, red button 10g, orange peel 20g, low pool 15g, mango stein, three branches, all 15g. Slightly calculated, 300g pepper, 300g pepper, 300g pepper, 300g pepper, 300g pepper, 300g pepper (7 10 g of these ingredients can be used twice in the market, 350g hits the thick powder). Don't go to China Pharmacy. The pharmacy is processed and tastes impure. )

3. Seasoning: 5kg red beans, 2.5kg Zhao pepper, 300g Tangpi, 200g glutinous rice, white wine (residual foam) 150g, chicken essence sodium, sodium glutamate, cancer sugar 150g, spicy girl Chili sauce, 1 bottle, and complete the pot base/kloc-0.

4. Vegetables: 1 onion (sliced), 1 celery (sliced), half coriander (sliced), half onion (sliced), 200g garlic bud, half catty ginger (sliced) and half catty garlic (uncut).

5. Additives: 50g sesame essence, 70g thin spoon ethyl essence (available from the treasure), red pepper, a little essence (available from the treasure)100g, a little pepper, hemp pepper, pepper essence (small amount when appropriate). Note: additives should be determined according to non-static conditions, and should be added step by step or not. (For example, don't add capsaicin, because the basic ingredient is almost spicy)

(2) Preparation:

1. Soak red pepper in water in advance, cut it in half, remove the seeds, mash it with a machine, and mash it with salad oil. Mixed with spice girl Chili sauce. 2. Add soybean paste and beans to the machine and mash. 3. Chop ginger and garlic with foam.

The process of frying spicy crayfish is very detailed and the formula is correct, which is worth collecting.

5. Wash red pepper powder and sesame leaves with water, remove lumps, soak them in water and wine for 10 minutes, and then put them into the pot. Add Java pepper and soak it (pay attention to the brewing time). 6. Soak the seasoning powder in white wine for 10 minute, and then put it into the pot. After frying, you can soak the pepper (pay attention to the soaking time). Some preparations need to be made before combustion, while others need to be made after combustion. You will understand it through careful research and video.

(3) Production of basic materials:

1. Put salad oil and rapeseed oil in a pot, pour chicken oil for refining, and then add butter and lard.

2. After oiling, pour onions, shallots, celery, coriander and garlic buds (do not add ginger or garlic) into the pot. Fry corn flour with low fire to get the right color. (At this time, you can soak in red bean pepper and Chili oil. 4. Trim and remove corn flour, then add garlic and ginger. 5. Add bean paste and continue stirring. Stir for 5 minutes, then add brown sugar and glutinous rice, and fry for 10 minutes (red beans 15 minutes). 6. Add glutinous rice red pepper and continue stirring (soak pepper in oil. After baking for 5 minutes, add chicken essence and sodium glutamate. Stir-fry for another minute (***25 minutes)

7. Add spices and fry for 5 minutes, then add white wine and fry for 10 minute. (* * *15min)

8. Add pepper, fry for 2 minutes, turn off the heat,

9. After stopping heating, cool the oil slightly, and then add flavoring agent, ethyl flavoring agent and sesame flavoring agent.

Please note that according to: fire, you need to reduce the time. Use the least heat in the cooking process and stir the bottom of the pot when boiling. If the temperature is too high, please turn off the fire source correctly to avoid small bubbles in the paste. If you accidentally find a seasoning pot, you need to stop fishing and clean the pot before continuing.

Pepper should be boiled until the skin is soft. Pepper should be crushed by machine (until the skin is soft), washed and soaked, and spices should be soaked in wine for a few minutes. Please pay attention to the time when the pepper spills, be optimistic about the color of the pepper, and make sure that the reddish brown is a little black.

Douban in ix county is mainly used to enhance flavor, while piba sea pepper is used to enhance color, but they must be fried slowly to dry steam, so that flavor and color can be completely dissolved in oil. Adding anti-cancer sugar may work. The effect of "clear soup" and adding glutinous rice can keep the spicy taste of tofu and pepper, while the aroma of spices can promote the spicy taste of watercress and pepper. Perfume is completely dissolved in oil, which can remove the bitter taste of some spices.

When frying lobster base oil, it will be covered with a layer of smooth oil, some of which can be used as old oil and used as "mother oil" in the next frying. After filtering and roasting the whole seasoning, pure milk is lobster fried oil. The residue left at the bottom of the pot is lobster bottom material. Every time you fry, you can add it bit by bit. Lobster, if the basic material is gradually added, it will be consumed with oil. (2) Making lobster base oil: (Simple oil is a common method in shops) This method is relatively simple and convenient for students. Many students use this method to open a shop, but the taste is definitely not as good as the complicated greasy cooking. The lobster is delicious and you can decide for yourself.

The process of frying crayfish is very detailed and the formula is correct, which is worth collecting.

Prepare a pot of salad oil, add fat-soluble Chili powder (not spicy) to the salad oil, and adjust the color to deep red. Add sesame and pepper to fine-tune the numbness. There is no gram ratio, just adjust the red color. Sesame. Debugging according to local flavor, don't adjust too hemp! Because other seasonings are also hemp! Remarks:

It is the oil of fried lobster. If you think that the complicated first oil is a little troublesome, and the simplest oil is a little single, you can also replace the first oil with the finished bottom pot in the actual storefront way. It saves taste and energy, and the finished material at the bottom of the pot is also very cheap. The real task is to use oil+finished pot bottom material.

To fry lobsters in the pan, you need a total of * * *100g of oil, and the ratio is: 70g of oil+30g of finished pan bottom. Of course, chafing dish base oil is more delicious than oil, but it costs money. You can freely quantify the amount of finished chafing dish base oil and the amount of chafing dish base oil manufactured. Ratio.

(3) Making inventory

Bring the broth to a boil (add 40 kilograms of water to the bucket)

(1) main ingredients: 4kg of beef bone (chopped with a knife to increase fragrance) 4kg of pig bone (chopped with a knife to increase fragrance) 1 chicken rack (fragrance enhancement) Raw materials: duck rack 1 piece (spice) 1 carp head (spice and whitening agent)/kloc.

Mark: The ingredients are usually updated every 4 to 5 days (except fish head), the main ingredients are updated every 6 to 7 days, the fish head is updated every 3 days and the spice package is updated every 5 days. Work. Especially in summer, you need to open the broth once every morning and evening. Otherwise, the broth will turn sour.

2) Actual working steps:

1. Pour a proper amount of water into the pot, and then at a suitable temperature, first put beef bones, pig bones and chicken coop meat into the pot, scald for a while, add gauze and tie a knot. 2. Put the duck hook and pork skin in the pot, iron them for a while, and then fix them in another gauze for later use. 3. After cleaning the fish heads (white and fish and white carp fish), put them directly in another gauze and tie them for future use. 4. Put 40 kilograms of water into a stainless steel barrel, boil it at high temperature, put the skeleton wrapped in the above three gauze into the barrel, put the seasoning bag into the barrel, and then boil it for more than 4 times. In a few hours with low calorie, the bone soup will turn white and be ready. You can buy it in the kitchen utensils market: hanging buckets, you can buy buckets that use electricity directly (tens of RMB), or you can buy ordinary stainless steel buckets and cook directly with natural gas. Coal balls. Choose according to actual situation! To prevent rust, don't forget to buy stainless steel barrels, because stainless steel barrels have been used for a long time and are in stock, so please turn off the fire and put them there. As the saying goes, "chicken is not fresh, duck is not fragrant, and bones are not thick", so when hanging white soup, we should pay attention to the collocation of ingredients to make the soup delicious.

(4) Production technology of spicy crayfish

Lobster selection

Choose lobsters with smaller heads and longer tails. Blue lobster is the best. The peel is thin and soft.

2. Lobster: Handling

Lobster is dirty. Buy lobsters, put them directly into a big pot, soak them for 30 minutes, and then make the crayfish dirty. Then brush the lobster belly up and down with a brush, remove the mud, and then throw it. In another basin for later use.

Third, lobster fried smell:

Prepare and heat the pan, observe the smoke in the oil pan, throw lobsters and test the oil temperature. After adding the shrimp, put the big foam in the drip tray and add all the lobsters and fry. Take it out in 2 minutes and put it aside.

Yes, marinated lobster soup

Boil 5,000 g of water, add 75 g of green pepper and 75 g of sesame pepper, boil for 30 minutes, and then let the spices evaporate completely from the water. After 30 minutes, 380 grams of sweet noodle sauce (Huamao brand), yi-flavored hot pot-flavored cream 130 grams (available from some treasures), 20 grams of meat treasure king, 30- 100 grams of salt, 50 grams of Wei-flavored spoon (special treasure) can be sold), and Wei-flavored spoon of big bone white soup. Stick to the bottom of the pot easily. When the pot is boiled, put it aside.

5. Pickled lobster:

Put the oil-soaked lobster directly into the marinade soup, cook it for at least 8 hours, and then stir it once or twice if you have time.

6. Lobster produced: (e.g. 1 pound shrimp)

1. Pour 50-100g balanced oil into the pot and heat it. Add 2g green pepper, 5g green pepper, 3g China pepper, 4g star anise,1.5g bay leaf, 2. 30 grams of ginger slices are fried 10 second. 3. Add 1 cup of seasoned lobster, fry for 2 minutes, and then continue to rotate the pot to add flavor to the lobster skin. Soup pickled after lobster 5. After boiling, boil for 10 minute to collect juice. After 6 minutes, add the stock, and when the lobster is cooked, boil it again. You can say

Finally, let's talk about food additives.

As far as you eat, you basically have food additives. 1 piece is delicious. In fact, the condiments of ordinary people are food additives such as flavors, such as delicious soy sauce. It can also save some expenses and greatly reduce some spices when it is used for the second time, so additives need to be added at this time. They must spend money and save money.