A technological formula of marinated crayfish includes the following steps: 1. Preparation of marinated feed water: prepare marinated feed water with fragrant fruits, Amomum tsaoko, Amomum cardamom, dried ginger, cinnamon, fennel, galangal, Gynostemma pentaphyllum, clove, angelica dahurica, kaempferia kaempferia, Amomum tsaoko, dried tangerine peel and star anise 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. , so that the cooked crayfish has a unique aroma, which can not only promote appetite, but also not hurt the body; Cooked crayfish have good color, fragrance and taste. Because the marinade is soaked in it, the entrance is fragrant and has a long aftertaste, which is not dry or greasy.
Is it necessary for salted shrimp to make salt water every day?
Material: 500g live shrimp. The marinade bag includes star anise 10g, onion 1 and ginger 1. Seasoning monosodium glutamate 15g, sugar 20g, pepper 15g, soy sauce 20g, coriander 20g, red pepper 20g, high-alcohol liquor 50g, garlic 20g and ginger 20g. Exercise 1. Cut off shrimp feet and shrimp guns from live shrimp, cut them from the back, remove the mud intestines and rinse them with clear water. 2. ignite the pot, add water, add marinade, 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 marinate the shrimp in the marinade for about 3 hours and take it out for eating.
How to make Changsha salted shrimp?
Good beans/cookbook /30767 1/
The practice here is very detailed.
How to make brine of Changsha salted shrimp?
A technological formula of marinated crayfish includes the following steps: 1. Preparation of marinated feed water: prepare marinated feed water with fragrant fruits, Amomum tsaoko, Amomum cardamom, dried ginger, cinnamon, fennel, galangal, Gynostemma pentaphyllum, clove, angelica dahurica, kaempferia kaempferia, Amomum tsaoko, dried tangerine peel and star anise 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. , so that the cooked crayfish has a unique aroma, which can not only promote appetite, but also not hurt the body; Cooked crayfish have good color, fragrance and taste. Because the marinade is soaked in it, the entrance is fragrant and has a long aftertaste, which is not dry or greasy.
How to make Changsha Xiang Lu Xia Lu
Step 1. Prepare 300 grams of flower shrimp, wash it and put it on a plate for later use (parents of patients can also cut off shrimp hair with scissors to avoid pricking their mouths).
2. Cut onion, coriander, garlic and green pepper into sections and slices with a knife.
It's time to adjust the juice. Take a small pot and pour in a proper amount of marinated shrimp oil, a portion of fresh soy sauce, salt and monosodium glutamate.
4. Put the prepared flowers and shrimps together and stir them evenly with chopsticks, marinate for 3-5 minutes, and then stir them with chopsticks. At this time, you can take them out on a plate. A plate of delicious marinated shrimp is ready.
How to make Changsha salted shrimp?
1. Put the bought shrimps into a basin and clean them.
2. Cut off the shrimp head with a knife and keep it for other use.
3. Save the shrimp for later use.
4. Peel the shrimp, but keep the skin on the tail.
5. Cut a knife on the back of the shrimp with a knife to make the shrimp swell into a big piece.
6. Put 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. Marinated shrimps can be eaten in plates.
Method for making authentic marinated shrimp
(Shrimp is Pippi shrimp! The marinade bag needs to be made by yourself, and the materials can be bought in large supermarkets, and any brand can be seasoned)
This salted shrimp is similar to the drunken shrimp and crab in the south. Marinate with fresh shrimp, white wine, pepper, salt, ginger and onion for several hours, and the taste is very delicious.
Braised shrimp raw materials
500 grams of live shrimp crayfish (Pipi shrimp).
Halogen bag
Star anise 10g, fragrant leaves 5g, cinnamon 10g, onion 1g, ginger1g.
condiment
Soy sauce 200g, monosodium glutamate 15g, sugar 20g, chicken powder 15g, pepper powder 15g, and high-alcohol liquor 100g.
working methods
1. Wash the live shrimps and crayfish and take them out for later use.
2. Ignition in the pot, add 400g of clear water, add marinade bag, soy sauce, monosodium glutamate, white sugar, chicken powder and pepper powder to boil, turn off the fire and cool, then add white wine and mix well to make marinade.
3. Put the diced shrimps in the marinade, marinate for about 10 hour, then take them out and put them on a plate, then soak them in the original juice, sprinkle some parsley slices, ginger slices, garlic slices, shallots and red pepper rings, and serve.
PS: Personally, I prefer light halogen. The so-called light brine means that the curing time is short. However, the requirements for raw materials are very high. It is required that Pippi shrimp should not only be alive, but also go to sea in April, May or September, with the female shrimp standing (yellow) and the male shrimp with meat (full of meat).
The light halogen method I often use is:
Raw materials: shrimp, pepper, star anise, onion, ginger, salt and white wine.
There are some fresh Pippi shrimp, so be careful, they must be alive. Dead people are not suitable for light salt water. Clear water, boil the water, add pepper, star anise and salt. After cooking for a while, turn off the fire and let the soup dry to 70-80 degrees. Slice onion and ginger. At this time, it can be put in the soup, or it can be put with the shrimp when the temperature of the marinated soup drops to about 30 degrees. Onions and ginger taste different at different times. You can try the one you like. Then dry the marinated soup to about 30 degrees, control the moisture 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 can set off a fresh fragrance). You can also put some coriander leaves if you like. Live shrimp can jump, so cover it. You can eat it in two or four hours.
The main point of this practice: put more salt, and the marinade is slightly salty. Otherwise, the shrimp won't taste good. In addition, the curing time should not be too long. When it grows, it is salty and can't eat fresh fragrance.
Pickled Pipi shrimp is best eaten at one meal. If you can't eat it, you can't eat it raw next time. Steamed food is safer.
Where can I find brine shrimp in Changsha?
Suri is beautiful and noble,
How can the salted shrimp come out? This soup doesn't smell good.
The preparation of marinade is the first key to make marinade well. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally speaking, gravy can be divided into three categories: red gravy, yellow gravy and white gravy. Introduce the following methods respectively: 1. The raw materials of the red marinade are: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 0g of licorice15g and dried red pepper. 250g of sliced sugar, 0/000g of yellow wine/kloc-0, 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0. Methods: ① Chop tsaoko with a knife, knock cinnamon into small pieces with the back of a knife, cut licorice into coarse pieces, tie leek, pat ginger loose with a knife, and cut dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly. ③ Put seasoning bag, onion, 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: gardenia150g, fragrant leaves100g, rhizoma kaempferiae 50g, pepper 20g, galangal 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, etc. Methods: ① Split Gardenia with a knife, tie celery into knots, and pat ginger loose with a knife. ② Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly. ③ Put seasoning 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 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, chives 150g, ginger 150g, water wine 1000g, and white soy sauce 65438. Method: ① Tie up the chives and pat the ginger loose with a knife. Put star anise, kaempferia kaempferia, pepper, cardamom, tangerine peel, cinnamon leaf and angelica dahurica into a seasoning bag and tie them tightly. ② Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well. This formula is suitable for marinating10 ~12kg of fresh raw materials (the amount of seasonings can be reduced according to the family proportion). 4. Three secrets of marinade preparation 1. The amount of spices, salt and soy sauce should be appropriate: there are too many spices, and the food has a strong taste and a dark color; There is too little seasoning, and the dishes are not tasty 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 flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough. Second, the choice of raw materials: do not use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use easily faded spices. Third, don't boil the marinade in advance: the marinade should be cooked now, which can avoid the aromatic smell in the seasoning from evaporating in vain and save fuel and time. Preservation of marinade The marinade marinated in dishes should be preserved for the 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. Pay attention to the following points in the preservation of marinade: 1. Skim off the oil slick and foam. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. 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 and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable. 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. Add raw materials. Seasoning packages are usually replaced after 2 times. Other seasonings should be marinated once, that is, added once. In addition, to use old bittern, you don't have to use bone soup to match bittern, you can use water or oil. Preparation and cleaning of raw materials before marinating. After animal raw materials are slaughtered, excess wool and dirt must be removed ...
Formula of Hunan brine shrimp
The formula technology of braised drunken shrimp is to add marinade to the shrimp after drinking wine, which is delicious and nutritious. Ingredients: glutinous rice sweet wine, high-alcohol wine. Salt, sugar, ginger, monosodium glutamate, pepper, star anise cinnamon, red pepper and dried tangerine peel. Heat oil in a wok, add pepper and stir-fry until fragrant, then add clear water, and add the above ingredients to cook for 20 minutes to get the marinated shrimp. Take out the drunken shrimp, put it into the boiled brine shrimp, boil it for 5 minutes, take it out and drain it to get the drunken brine shrimp.