Authentic thirteen spice lobster top secret recipe (with thirteen spice spicy sauce, secret spicy type, strong type of thirteen spice powder recipe)\x0d\recipe introduction:\x0d\cooked lobster whether to call, in addition to the selection of materials outside the thirteen spice seasoning is the key to out of the incense, "thirteen spice" is a general term, the real thirteen spice lobster seasoning is made of More than thirty kinds of Chinese herbs according to different dosage, flavor preparation and become. \x0d\three dozen kinds of herbs are roughly divided into flavor class, fresh flavor class, spicy class, conditioning class, bitter flavor is too heavy spices generally do not put otherwise burned soup will have a bitter taste, some spices can not add too much, such as cardamom, cardamom, cloves. Put more flavor will be very punchy and pungent. Currently the most commonly used in hotels, the most acceptable to the guests of the strong and spicy type of two. \x0d\\ ingredients to prepare (the amount of various seasonings to cook four pounds of lobster at a time shall prevail): \x0d\ lobster 2 kg, ginger, garlic, onion 150 grams each, thirteen spice spicy sauce 150 grams. Homemade thirteen spice powder 50 grams, (spicy type, strong flavor can be) a little sesame oil. Salt 10 grams, 20 grams of monosodium glutamate, 50 grams of sugar, half a bottle of beer, 50 grams of green chili peppers, a little white sesame seeds, a little coriander, salad oil 5 pounds. \x0d\\13 Spice Spicy Sauce: \x0d\\ ingredients: Pixi County Bean Paste (chopped fine) 15 pounds, 1 pound of pepper, 2 pounds of chili pepper, homemade thirteen spice powder 1 pound, salad oil 5 pounds. \x0d\ practice: \x0d\ mix the above ingredients together and stir well, stir fry with salad oil to cool and put into a container sealed for 24 hours can be used this material for the best seasoning for burning thirteen spice lobster can also be burned all the boiled dishes, can achieve a spicy and strong, soup red effect. \x0d\\ secret strong flavor thirteen spice powder recipe and production: \x0d\ is thirteen spice seasoning in the most commonly used one, the choice of 2 pounds of fruits of grass, 0.5 pounds of wood, 0.7 pounds of fragrant sand, 1 pound of dried chili peppers, 0.5 pounds of Chenpi, 0.8 pounds of sand, 1.5 pounds of incense, 1.5 pounds of cumin 1.5 pounds of grass, cardamom 1.5, the above spices polished into a powder can be, fragrant. \x0d\\ secret spicy type thirteen spice powder recipe and production: \x0d\ selection of grass nuts 1 kg, 0.5 jin of wood spice, 0.7 jin of fragrant sand, sand nuts 1 jin, 1 jin of grass cardamom, Bibai 0.5 jin, 1 jin of cloves, 1.6 jin of cardamom, Angelica dahuricae 0.5 jin, 0.5 jin of sannah, 0.5 jin of fragrant fruits, 1 jin of good ginger, the above spices with a crusher into a powder made of hemp is not a wound, spicy does not hurt the stomach \x0d\ Burning process: \x0d\ (1) take the pot to heat, under the salad oil to 60% hot, will wash the lobster into the oil and fry until red fish out. Onion cut into small pieces, ginger and garlic pat loose and chopped. \x0d\(2) another pot, put about 250 grams of salad oil to cook, put ginger, garlic, onions, stir fry and add thirteen spice spicy sauce stir fry until see red oil, add lobster, water and thirteen spice powder (the amount of water to the amount of lobster shall be no more than the amount of lobster) small fire for 15 minutes into the green chili peppers, pour the beer, and then boil for 5 minutes, to the soup sauce is slightly thick can be out of the pot pot potting. Drizzle a small amount of sesame oil, sprinkle white sesame seeds. Put cilantro on the table. \x0d\ production tips: \x0d\1, lobster in the oil frying, the oil temperature should not be too high sixty percent hot oil temperature in the pot, the frying time should be about 2 minutes, which can make the shrimp yolk basically ripe stereotypes, if the frying in the high oil temperature, then the frying time will inevitably shorten the lobster shells in the lobster yolk may not be stereotypes into the water when the water is burned is easy to flow out of the resulting lobsters did not have a yellow, cloudy soup color. \x0d\2, the lightness of the spicy flavor can be controlled by increasing or decreasing the amount of thirteen-spiced hot and spicy sauce according to the different places. Homemade thirteen spice spicy sauce is the best seasoning for burning thirteen spice lobster. \x0d\3, lobster cooking process in 20-25 minutes is the most moderate, time is too short. Shrimp meat is not flavorful and slightly fishy, burning time is too long, will lead to shrimp meat is not tender affect the taste and freshness. \x0d\4, lobster consumption time should be within two hours, burned lobster immersed in the soup in the middle of too long, the color of the shrimp shell will become dark red, shrimp meat will be loose shrinkage, taste salty. If the hotel has just started to launch, the daily dosage is not good to grasp the situation, can not be sold in time to fish out the lobster, wrapped up in plastic wrap into a fresh refrigerator, and so on sale and then put into the original soup heating. To note that back to the pot when heated, can not burn with fierce fire, should not first boil the soup and then put into the lobster, and should be cold lobster into the cold soup simmering on a low flame to a slight boil, shrimp meat hot that is, or else the soup is easy to blacken the lobster meat can not maintain the freshness of it.