Wuqi stewed prawns used in the identification of the medicinal properties of Chinese herbs:
Anise: anise is the fruit of the anise tree, scientifically known as anise fennel, can remove the stinky flavor of the meat, with a slightly sweet taste and a strong aromatic odor, anise in cooking is widely used, mainly used for boiled, deep-fried, marinated, sauced and Burning and other cooking process, often in the production of meat dishes added to remove the fishy taste, add aromatic odor and can adjust the taste, enhance appetite; produced in Guangdong, Guangxi and other places, gray-brown color, octagonal, shape like a star.
Shannai: also known as sand ginger, gas aroma special, pungent flavor. For round or nearly round transverse slices, 1-2CM in diameter, 0.3-0.5CM thick. outer skin light brown or yellow-brown, wrinkled, some have root scars or residual fibrous roots; cut surface white, powdery, often bulging. The texture is brittle, easy to break.
Glycyrrhiza glabra: also known as sweet grass taste sweet and special, can be used as a sweet and aromatic high red, has the effect of sweetening, aroma. Mostly used as food, beverage and candy flavoring. Horizontal or diagonal slices, about 2MM thick, 0.6-3.5CM in diameter, the appearance of brownish red or dark brown, peeled is yellowish white; cut surface yellowish white or light brown.
Cardamom: It can remove the odor and increase the fragrance. Used in the preparation of various kinds of marinade soup and for the preparation of marinated pork, roast chicken. Also for the "curry powder" one of the raw materials. Cardamom mature fruit spherical, 0.8-1.2CM in diameter, the surface of yellowish white to light yellowish brown, there are three deeper longitudinal grooves.
Cinnamon: Cinnamon, smoke cinnamon, tube cinnamon, etc. Taste pungent and sweet to dispel fishy and unctuous, increase appetite. Aromatic odor, similar to the role of fennel, commonly used in cooking fishy raw materials, but also the main ingredient of five spice powder, cinnamon bark barrel cinnamon, thick cinnamon, thin cinnamon three kinds of cinnamon. Barrel cinnamon for young cinnamon tree skin, fine, clean, sweet, flavor, taste positive, earthy yellow, the best quality, can be chopped up to do stir-fry seasoning; thick cinnamon skin rough, thick flavor, the skin color was purple-red, stew with the best; thin cinnamon skin micro-fine, thin meat lines, thin, less flavor, gray skin, reddish-yellow skin, the use of thick cinnamon with the same.
Cao Guo: strong pungent flavor can dispel fishy and stink. Grass fruit fruit is oval, 2-4.5CM long, 1-2.5CM in diameter. surface brown or reddish brown, gas aroma, taste pungent, spicy. Large, full, reddish-brown color, strong smell is better.
Dahurica dahurica: Aromatic, bitter and slightly spicy, with the role of deodorization and aroma. Angelica dahurica is long conical, 10-20CM long, 2-2.5CM in diameter. the upper part of the nearly square or square-like, gray-brown surface, white cross-section, the gas is aromatic and strong, taste pungent, slightly bitter. The thick, strong, heavy, strong aroma is preferred.
Aromatic leaves: Strong aroma, aroma and odor, increase appetite. Petiole length 4-6 centimeters. Mostly used for sauce dishes or soup flavoring, in addition, boiled dishes are also used. Dried leaves can also be used as canned food flavoring agent. It is one of the most common aromatic seasonings used in Western cuisine. Suitable for cooking meat, or the preparation of meat dip add a little into it, but because of its heavy flavor, so do not add too much, otherwise it will cover the original flavor of the food.
Cumin: making marinade can avoid the filth in addition to the odor, is one of the main raw materials of the five spice powder, often used with fennel particles uniform, full texture, yellowish-green color, strong aroma. Length 4-8MM, diameter 1.5-2.5MM. surface yellowish green or light yellow, both ends slightly pointed.
Cloves: commonly used spice gas aroma, with stamens for the best, more put fade sauce color. Can correct the flavor and aroma. Commonly used in the production of brine, but also for the "five spice powder" and "curry powder" one of the raw materials. Length 0.7 to 1.4 centimeters, diameter 0.3 to 0.6 centimeters, reddish brown or brown, aromatic, spicy taste with numbness.
Sand nut: It has a strong aromatic odor and strong pungency. The fruit is oblong-ellipsoid or ovoid, with obvious trigonometry, brown or yellow-brown surface, large, solid, full, strong aroma, rubbing the pericarp is not easy to fall off the best.
Pepper: Plum Pepper ---- high numbness, a strong pepper flavor, less impurities. Green peppercorns ---- are also known as hemp peppercorns, with a high degree of numbness. (General use of plum pepper, such as the need to do special hemp products available green pepper, can also be mixed with the use of).
Dried chili pepper: Selection of Fujian Gutian morning glory pepper, pepper fruit small pepper degree is high, there is a special spicy flavor. Spicy flavor is extremely strong, commonly known as the king of peppers, fruit length 3 cm, fruit shoulder diameter 1.6 cm, fruit stalk length 2.5 cm. Mature fruit bright red.
A, recipe
Raw materials: lobster 2 kg
Seasoning: 30 grams of sugar 50 grams of ginger 50 grams of garlic 50 grams of chicken 20 grams of sea salt 30 grams of beer 2 bottles of liquor 30 grams of coriander 20 grams of salad oil 600g
Brine packets: 8g star anise 5g sannay 6g licorice 10g cardamom 10g cinnamon 8g cedar 8g cao nuts 2 white address 12g chamomile 10g cumin 6g cloves 10g sarin 5g peppercorns 15g cayenne 30g chili peppers
Two, the production process
1, Fracture the middle part of the shrimp tail, draw out the sandy threads, cut off 1/5 of the head with scissors, pull out the internal organs, and keep the shrimp yolk.
2, the lobster repeatedly change water rinsing, until the water is clear. Method: soak in water, not with running water rinse, to prevent the brain inside the "shrimp yellow" washed away.
3, pour 600 grams of salad oil under the hot pan, burned to seven hot, into the marinade packet fried for 10 seconds, and then under the ginger, garlic sautéed, cleaned lobster poured into the pot of high-flame stir-fry shrimp shells become red, cooking high white wine to dispel fishy, pouring into the beer to increase the aroma, add 250 grams of water as a solvent, and then into the chicken and salt seasoning, cover, simmer for 15 minutes to the broth to collect the dried up, out of the pot into the sugar and cilantro fry can be. When the pot is ready, add sugar and cilantro to stir-fry it.
Three, five seven cassoulet prawns 5 key
1, spicy must be used in Fujian Chili King, Fujian Chili King spiciness is incomparable, color and luster of bright, thick meat to cook, in addition to fishy odor, spicy and tasty, with a "spicy mouth is not spicy stomach, spicy in the flavor" characteristics, is the Stewed prawns, Zhou Hei Duck, Jingwu duck neck and other flavorful snacks must be used seasoning.
2, wine spice concentration should be high: after the initial processing of lobster fishy, must use a high degree of white wine to enhance the freshness, get rid of the odor.
3, add some sugar in the starting pot, the color is more red, shrimp shells will eat more crispy and fragrant, but also play a role in moderating the role of spicy flavor.
4, spices can be processed into powdered form: spices ground into powdered form, you can make the finished product more refreshing, speed up the speed of serving.
5, oil prawns but not oil: oil stewed prawns using a large amount of oil, high-fire stir fry until cooked, without frying, highlighting the original flavor of the shrimp. Each stewed prawns from processing to the table takes about 45 minutes, of which 15 minutes of raw killing, rinsing and ingredients 15 minutes, 15 minutes of stewing.
6, bean paste selection of Hubei Jingsha bean paste, unique flavor.