Find a brine formula for making marinated shrimps (that is, crayfish often eaten in summer)

The technological formula for marinating crayfish includes the following steps: 1. Blending brine to make feed water: taking fragrant fruits, Amomum tsaoko, Amomum cardamom, dried ginger, cinnamon, fennel, Alpinia officinarum, clove, angelica dahurica, Rhizoma Kaempferiae, Amomum tsaoko and dried tangerine peel according to parts by weight. Second, deal with crayfish; Third, oil; Fourth, marinating; Five, seasoning can be eaten out of the pot. The technology has the effects of removing fishy smell, sterilizing, harmonizing spleen and stomach, warming liver and kidney, dispelling cold and relieving pain, etc., so that the cooked crayfish has a unique aroma, which can promote appetite without getting angry and hurting the body; The cooked crayfish has good color, fragrance and taste. Because the marinade is immersed in it, it has a fragrant mouth and a long aftertaste, and it is not dry or greasy.

is it necessary to make

511 grams of live shrimp in brine of brine shrimp every day? The marinade package includes 811g star anise, 1 onion and 1 ginger. Seasoning monosodium glutamate 15g, sugar 21g, pepper 15g, soy sauce 211g, coriander segment 25g, red pepper ring 25g, high-alcohol liquor 51g, garlic cloves 25g and ginger slices 21g. Practice 1. Cut off the shrimp feet and the shrimp gun from the live shrimp, cut it open from the back, remove the mud intestines, and rinse it with clear water. 2. Ignition in a pan, add water, add marinade package, monosodium glutamate, soy sauce, sugar and pepper to boil, then turn off the fire and let it cool for later use. 3. Add white wine, coriander segments, red pepper rings, garlic cloves and ginger slices into the marinade, mix well, then put the shrimp in the marinade for about 3 hours, and then take it out for eating.

how to make Changsha brine shrimp

haodou/recipe/317671/

The method here is very detailed.

How to make Changsha brine shrimp

The technological formula of marinating crayfish is as follows: 1. Prepare marinated feed water: take fragrant fruits, Amomum tsao-ko, Amomum cardamom, dried ginger and crayfish according to parts by weight. Second, deal with crayfish; Third, oil; Fourth, marinating; Five, seasoning can be eaten out of the pot. The technology has the effects of removing fishy smell, sterilizing, harmonizing spleen and stomach, warming liver and kidney, dispelling cold and relieving pain, etc., so that the cooked crayfish has a unique aroma, which can promote appetite without getting angry and hurting the body; The cooked crayfish has good color, fragrance and taste. Because the marinade is immersed in it, it has a fragrant mouth and a long aftertaste, and it is not dry or greasy.

How to make a delicious shrimp brine in Changsha

Step 1. Prepare about 311 grams of flower shrimp, wash it and put it on a plate for later use (patient parents can also cut off the shrimp hair with scissors to avoid stabbing their mouths).

2. Cut the onion, coriander, garlic and green pepper into pieces with a knife.

3. Now it's time to adjust the juice. Take a small pot and pour in a proper amount of marinated shrimp oil, a fresh soy sauce, salt and monosodium glutamate.

4. Put the prepared shrimps together and mix well with chopsticks, marinate them for 3-5 minutes, then mix them with chopsticks, and then you can put them on a plate and serve them out, and a plate of delicious marinated shrimps is ready.

How to make Changsha brine shrimp

1. Put the bought shrimp into a basin and clean it.

2. cut off the shrimp head with a knife and keep it for other purposes.

3. Leave the shrimp for later use.

4. Peel the shrimp, but keep the skin on the tail.

5. Make a cut on the shrimp's back with a knife, so that the shrimp can expand into a large piece.

6. put the light soy sauce, mustard, oil consumption and white wine into a bowl and mix well.

7. put all the processed shrimps into the mixed juice.

8. Mix well and marinate for another half an hour.

9. The salted shrimp can be eaten in a dish.

The method of authentic marinated shrimp

(Shrimp is Pippi shrimp! The marinated package needs to be made by ourselves, and the materials can be purchased in large supermarkets, and any brand can be used for seasoning.)

This marinated shrimp is similar to the drunken shrimp and crab in the south, and it is made by pickling fresh Pipi shrimp with white wine, pepper, fine salt, ginger and onion for several hours, and it tastes very delicious.

The raw material of marinated shrimp is

511g of live shrimp crawfish (Pipi shrimp).

marinade package

11g star anise, 5g fragrant leaves, 11g cinnamon, 1 onion and 1 ginger.

seasoning

211g of soy sauce, 15g of monosodium glutamate, 21g of sugar, 15g of chicken powder, 15g of pepper powder and 111g of high-alcohol liquor.

Practice

1. Wash the live shrimps and crawfish and take them out for later use.

2. ignite in a pan, add 411g of clean water, add marinade, soy sauce, monosodium glutamate, white sugar, chicken powder and pepper powder to boil, turn off the fire and let it cool, then add white wine and mix well to make marinade for later use.

3. Put the diced shrimps in the marinade and marinate for about 11 hours, then take them out and put them on the plate, then immerse them in the original juice, sprinkle with some coriander slices, ginger slices, garlic slices, shallots and red pepper rings, and serve.

PS: personally, I prefer light bittern. The so-called light bittern means that it takes a short time to marinate. However, there is a high demand for raw materials, which requires that Pippi shrimp should not only be alive, but should go to sea in April, May or September, with the female shrimp standing (yellow) and the male shrimp having meat (full of meat).

My usual method of light bittern is:

Raw materials: shrimp, pepper, star anise, onion, ginger, salt and white wine.

There are a number of fresh Pipi shrimps. Be careful, they must be alive. The dead are not suitable for light brine. Clear water, boil the water, add pepper, star anise and salt. After boiling for a while, turn off the fire and let the soup dry to 71-81 degrees. Slice onion and ginger. You can put it in the soup at this time, or you can wait for the temperature of the marinated soup to drop to about 31 degrees and put it with the shrimp. The onion and ginger taste different at different times. You can try which one you like. Then air the marinated soup to about 31 degrees, control the water of the live shrimp, and then throw it into the marinated juice. Add a little white wine (appropriate, white wine has the function of penetrant, and it can also set off fresh fragrance). You can also put some coriander leaves if you like. Because the live shrimp will jump, it is necessary to cover it. You can eat it in two or four hours.

the main point of this method: put a little more salt, and it is better to taste the marinade slightly salty. Otherwise, the taste of shrimp will not come up. In addition, the pickling time should not be too long. If it grows, it will be salty and you will not be able to eat fresh fragrance.

It's better to finish the marinated Pipi shrimp in one meal. If you can't eat it, you can't eat it raw next time. It's safer to steam it.

Where is the marinated shrimp in Changsha?

Suli is beautiful and noble.

How to marinate the marinated shrimp, and the soup is not fragrant

The preparation of marinated juice is the first key to make a good marinated dish. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally, gravy can be divided into three categories: red gravy, yellow gravy and white gravy. The following methods are introduced respectively: 1. The raw materials of red marinade are: 21 grams of star anise, 21 grams of cinnamon, 51 grams of dried tangerine peel, 8 grams of clove, 21 grams of kaempferia kaempferia, 21 grams of pepper, 15 grams of fennel, 21 grams of fragrant leaves, 21 grams of Alpinia officinarum, 5 tsaoko, 15 grams of licorice, 111 grams of dried red pepper, 151 grams of chives, 151 grams of ginger, and 1 grams of fennel. Method: ① Chop the grass fruit with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ③ Put the spice bag, scallion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well. 2. yellow gravy: raw materials: gardenia jasminoides Ellis 151g, fragrant leaves 111g, Rhizoma Kaempferiae 51g, Chinese prickly ash 25g, Alpinia officinarum 51g, Amomum villosum 25g, fried garlic kernel 151g, fried fresh orange peel 151g, celery 151g, ginger 151g, satay sauce 1 bottle, yellow wine 111g and cooked rapeseed oil 211g. Method: ① crack the gardenia with a knife, tie the celery into knots, and pat the ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly. ③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well. 3. White gravy: Raw materials: star anise 61g, kaempferia kaempferia 51g, pepper 25g, cardamom 25g, dried tangerine peel 51g, fragrant leaves 51g, angelica dahurica 21g, chives 151g, ginger 151g, water wine 1111g, white soy sauce 111g, refined salt 121g, monosodium glutamate 11g and bone soup 12kg. Method: ① Tie the chives and pat the ginger loosely with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. This formula is suitable for marinating 11 ~ 12kg of fresh raw materials (the family can reduce the amount of seasonings in proportion). 4. Three secrets of marinade preparation 1. The amount of spices, salt and soy sauce should be appropriate: too much spices, the taste of the vegetables is strong, and the color is dark; There are too few spices, and the flavor of the finished dish is not enough. Too much salt, in addition to the "salty" taste, will also make the finished food tight and dry; There is too little salt, and the fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough. Second, the selection of raw materials: yellow marinade and white marinade should not use soy sauce or other colored condiments, and do not use spices that are easy to fade. Third, the marinade should not be boiled in advance: the marinade should be used now, which can avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time. Preservation of marinade The marinade that has been marinated in dishes should be preserved for next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients. The preservation of marinade should pay attention to the following points: 1. Skim off the floating oil and foam. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and disinfect for 1 times every morning and evening in summer and autumn, and boil and disinfect for 1 times every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container. 3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade. 5. Addition of raw materials. Spice bags should generally be replaced only after 2 times. Other seasonings should be marinated once, that is, added once. In addition, with the old bittern, you don't have to use bone soup to prepare the bittern, but you can use water or no oil. Preparation and cleaning of raw materials before marinating. After the animal raw materials are slaughtered, the excess wool and dirt must be removed ... > >

the formula of Hunan brine shrimp

The formula technology of brine drunk shrimp is made by making shrimp drunk after drinking wine and then adding marinade, which is delicious and rich in nutrition. Ingredients: glutinous rice sweet wine, high-alcohol wine. Salt, sugar, ginger, monosodium glutamate, pepper, anise cinnamon, red pepper and dried tangerine peel. Heat the wok with oil, add pepper and stir-fry until fragrant, then add clear water, add the above ingredients and boil for 21 minutes to get marinated shrimp. Take out the drunken shrimp, put it in the boiling marinated shrimp and boil for 5 minutes, then take out and drain to get marinated drunken shrimp.