The color is brighter, so it is used to fry lobster, which can enhance the aroma and flavor and make the color of the dish brighter. This is one of the reasons why the shrimp made in the hotel is more fragrant and beautiful, but rapeseed The oil contains a green flavor, and the rapeseed oil must be heated to the eighth level before use. Otherwise, the dishes will have a peculiar smell. In the industry, it is also called "burning the rapeseed oil until it is cooked". After the oil is hot, add minced ginger, minced garlic, dried chili peppers, bay leaves and star anise and stir-fry until fragrant, then add a small amount of bean paste to enhance the color, add the crayfish into the pot and stir-fry, then add salt, oyster sauce and a large amount of thirteen spices for seasoning. Remember, you need to add a little more thirteen incense, otherwise the flavor will not be stimulated. Stir well, add beer, and simmer for 5-8 minutes before serving.

Rapeseed oil is a vegetable oil with deep color and mellow aroma. It is very helpful for the color and aroma of dishes when cooking. As a freshwater product with ferocious eating habits and strong adaptability, crayfish is relatively lacking in umami but has a good texture. Therefore, many of its cooking methods use heavy oils and ingredients, rich aroma, and bright colors. Rapeseed oil and Crayfish is a very good combination in terms of cooking conditions. Then garlic, thirteen spices, spicy, salt and pepper, and peel the lobster meat and fry it, or if you like pizza, you can put it on the pizza? Aren’t there a lot of crawfish pizzas and wraps now?

Oil extracted from rapeseed, also called rapeseed oil. It is rich in fatty acids, fat-soluble vitamins A, D, E, phospholipids and pigments. It contains no or only very trace amounts of cholesterol (0.2-0.8%). It has high nutritional value and is a high-quality edible oil. It is also widely used in industry. purpose. Used to fry lobster, the color of lobster will be brighter and the fragrance will be stronger.

First, fried crayfish generally need to be fried at high temperature until fragrant, until the crayfish is bright red all over and the shell is crispy. Due to the low melting point of rapeseed oil, frying at high temperatures for a long time will not only lose its nutritional unsaturated fatty acids, but also produce trans fatty acids that are harmful to life.