Fried spicy lobster balls

Do you know how to make fried spicy lobster balls? I often eat fried shrimp balls in food stalls outside, which are mixed with the smell of soy sauce and vinegar and go straight into my nose. I have carefully arranged the recipe of oil-fried spicy lobster balls for everyone, and the delicious food is in front of you. get it up quickly! Fried spicy lobster balls in oil 1

Fried spicy lobster balls in oil

Ingredients Crayfish 3. 5kg Hengshun balsamic vinegar 3 years old 2 tablespoons ginger slices 5 pieces minced garlic 2 tablespoons dried pepper 6~8 pepper grains with a little cooking oil. 3 tablespoons of beer, 1 can of oyster sauce, 1 tablespoon of soy sauce, 2 teaspoons of soy sauce, 1 teaspoon of black pepper, 1 teaspoon of salt, 3g of fine sugar, 1g of chicken essence and appropriate amount of chopped green onion. Moderate amount

As a native of Hubei, we can hardly count crayfish with different tastes, but we often cook them at home ourselves, so we prefer to fry the spicy shrimp balls with the right amount of money. The crayfish cooked in this way is spicy and delicious, and the shrimp Q bounces to fly, and it tastes like meat. The degree of welcome on the table is simply a competition between speed and passion. Of course, there is another secret that can't be forgotten, that is, adding Hengshun balsamic vinegar brewed by traditional techniques and naturally fermented for three years. Its acidity is moderate, and the vinegar is mellow. It is used to cook crayfish to remove fishy smell and taste, and to add color and fragrance to this dish. I hope everyone can get this method quickly and welcome the crayfish season with the people of Wuhan who have just unsealed it.

The practice of frying spicy lobster balls in oil

1. Prepare ingredients.

2. Remove the head of the crayfish, hold the tail in the middle of the tail and twist it left and right, slowly pull out the shrimp line, clean it again and drain it for later use;

3. Prepare a small bowl, mix the three-year-old Hengshun balsamic vinegar, oyster sauce, soy sauce, soy sauce, black pepper, salt and fine sugar into a sauce, and cut the dried pepper into sections;

4. Heat the pan, pour in the oil, and add ginger, garlic, dried Chili and pepper to saute;

5. Add crayfish tail and stir-fry until the water turns red;

6. Add beer and the sauce from step 3, and cook on low heat for about 15 minutes;

7. At last, the juice is almost harvested. Add the chicken essence, sprinkle with onion and stir well.

8. The delicious crayfish ball is out of the pot ~ a mouthful, full of fragrance and endless aftertaste. Oil-fried spicy lobster balls are not suitable for people below 2

1. People with allergies

As mentioned above, crayfish can cause allergies and can induce allergic rhinitis and allergic dermatitis, so people with allergies are not suitable for eating.

2. People suffering from respiratory diseases

It is also difficult for patients with bronchitis and asthma to eat crayfish. Both bronchi and asthma are allergic diseases. When people are stimulated by allergic diet, it will cause bronchospasm, mucosal swelling and secretion increase, which will lead to lumen stenosis, airway obstruction and dyspnea, thus inducing bronchitis and asthma.

3. Patients with dermatoses

Crayfish is a wind-blowing thing, which can make people's yang rise, cause internal disturbance due to deficiency of fire, help to produce external poison and induce skin diseases, so it is not suitable for skin patients to eat lobster.

4. People who eat traditional Chinese medicine

Crayfish is a hair product, which can react with traditional Chinese medicine. In light cases, it will weaken its efficacy. In severe cases, it will interact with related ingredients in traditional Chinese medicine, which is harmful to health.