Is 13 sweet lobster delicious? Gao Xiaosong sent Weibo a brief account of his own history of blood and tears. He claimed that he had survived a flight of more than ten hours, and he carried a large jar of thirteen-fragrant crayfish not far away. He wanted to give it to the stewardess to help heat it, but he was "sent" to the stewardess because of misunderstanding. The stewardess also sent a message of thanks afterwards. Gao Xiaosong said that she wanted to cry, so she had to "hug my little jar of plum".
Three-spice lobster raw materials: 2 kg lobster, rapeseed oil100g, scallion15g, onion block 30g, ginger slice 50g, lobster spice 20g, lobster bottom material130g, garlic seed 30g, string pepper segment 30g, sesame oil 5g and beer 300g.
Production method: 1. Put100g rapeseed oil into a pot, heat and add ginger slices, scallion onion and garlic, fry until it turns slightly yellow, and then add lobster to stir-fry until it turns red and bright.
2. Add lobster sauce. Stir fry gently.
Add beer and water, and simmer for 4 minutes. (The simmer should be well controlled, mainly by collecting the juice, and the juice should be half that of lobster.) Add 20 grams of spices, simmer for 1 minute, and stir-fry the pepper and 5 grams of sesame oil evenly.
Note:
120 grams of spices can be put according to local tastes. It is recommended that it should not be lower than 15 grams and not higher than 25 grams at most.
2. There is no need to cover the pot cover in the process of frying shrimp. When garlic, string pepper and sesame oil are finally added, stir-fry for a few times and then take out the pot.
3. Roasted lobster rapeseed oil needs to be treated in advance. Add peanut oil1:1* *10 kg to the rapeseed oil, add 450g of coriander to wash the heel, add 50g of star anise100g, 50g of fragrance, 50g of white button, 40g of angelica dahurica, and soak the spice in a little water for one hour.
4. Stir-fry onion, ginger and garlic in the pan, and fry until golden brown. The juice should be in place. It is best to have a little juice in the lobster plate after eating, not too much juice.
Whether the lobster cooked by authentic top secret recipe in 13 sweet lobster is a hit or not depends on the choice of ingredients. Thirteen spices is a general term, and the real 13 sweet lobster seasoning is made from more than 30 kinds of Chinese herbal medicines according to different proportions and tastes. According to Mr. Zhou Qing's eight years' experience in lobster making, thirteen kinds of spices with various flavors were prepared, and the results were all good. Some experiences were summarized from them: these thirty kinds of Chinese herbal medicines are roughly divided into fragrance, umami, spicy and conditioning, and the spices with too much bitterness are generally not put, otherwise the soup will be bitter, and some spices, such as Amomum villosum, Amomum villosum and clove, can't be added too much, which will make the taste very sharp and pungent. At present, there are two most commonly used and easily accepted flavors in hotels: Luzhou-flavor and Spicy-flavor. This site now introduces the formulas and production techniques of these two flavors to members and colleagues in detail.
Preparation of materials: (the dosage of all kinds of seasonings is based on cooking four Jin of lobster at a time);
2 kg of lobster, ginger, garlic and onion150g each, thirteen spices spicy sauce150g, 50g of homemade thirteen spices powder, a little sesame oil (both spicy and Luzhou-flavor), 20g of salt10g, 20g of monosodium glutamate, 50g of white sugar, half a bottle of beer and cyan.
Materials:
Pixian bean paste (chopped) 15 kg, pepper noodles 1 kg, 2 kg of pepper noodles, homemade thirteen spices powder 1 kg, and 5 kg of salad oil.
Practice:
The above raw materials are mixed together, stirred evenly, fried with salad oil, cooled, put in a container and sealed for 24 hours. This material can be used as the best seasoning for cooking 13 sweet lobster, and can also be used to cook all boiled vegetables, which can achieve the effects of strong spicy and ruddy soup.
Firing process:
(1) Heat the pan, add salad oil to 60% heat, fry the washed lobster in the oil until it is red, and take it out. Cut the onion into small pieces, pat the ginger and garlic loosely and chop them.
(2) Take another pot, add about 250g salad oil to cook, add ginger, garlic and onion, stir-fry and add thirteen spices spicy sauce, stir-fry until you see red oil, add lobster, water and thirteen spices powder (depending on the amount of water), stir-fry/kloc-0.5min, add green pepper, pour beer and cook for 5min until the soup is slightly cooked.
Experience of making: 1, when the lobster is fried, the oil temperature should not be too high, and the frying time should be about 2 minutes, which can make the shrimp yellow basically mature and set. If it is fried at high oil temperature, the frying time will be shortened, and the shrimp yellow in the lobster skull may not be set. When it is burned in water, it will easily flow out, resulting in yellow lobster and turbid soup.
2. The severity of spicy taste can be controlled by increasing or decreasing the amount of thirteen spicy sauce according to different places. Homemade thirteen spices spicy sauce is the best seasoning for 13 sweet lobster.
3. The cooking process of lobster is the most moderate in 20-25 minutes, and the time is too short. The shrimp meat is tasteless and slightly fishy, and the burning time is too long, which will lead to the tender shrimp meat and affect the taste and freshness.
4. The lobster should be eaten within two hours. When the cooked lobster is soaked in the soup for too long, the color of the shrimp shell will turn dark red, and the shrimp meat will shrink loosely and taste salty. If the hotel has just launched and the daily consumption is not easy to grasp, the lobster that cannot be sold in time can be fished out, wrapped in plastic wrap and put in the fresh-keeping refrigerator, and then heated in the original soup when it is sold. It should be noted that when heating the pot, you must never use strong fire, and you should not boil the soup before adding the lobster. Instead, you should put the cold lobster in the cold soup and simmer it until it is slightly boiling, and take out the shrimp meat when it is hot, otherwise the soup will turn black easily and the lobster meat will not keep its freshness.
5. In the peak season, our lobster restaurant cooks an average of 2000 kilos of lobsters every day, so it can form a virtuous circle, that is, lobsters can be cooked at the best time, served in the best time and eaten by guests at the best time.