1, spicy crayfish
Lobster 1 kg (50g/piece), sesame and coriander 5g each, bean paste 80g, ginger 20g, garlic, scallion 20g each, onion, green pepper, red pepper, celery, high-alcohol liquor, salt, special lobster powder 50g, white sugar 50g, pepper peel 20g, flower.
Practice: Wash the lobster, put it in salad oil that is burned to 80% heat, soak it in high fire for 10 second (it can also be dry-fried, and the color will be brighter when it is fried in large quantities), and take it out to control the oil. Then put cooked lard and rapeseed oil into the pot, and when the pot is heated to 70%, add ginger, scallion and garlic, fry until fragrant, then add the remaining vegetable materials and stir-fry until fragrant, then add pepper peel, green pepper and bean paste, continue to stir-fry until fragrant with low fire, and finally add lobster powder and stir-fry evenly with low fire, then put the lobster into the pot, stir-fry until fragrant, cook white wine and add beer. Finally, the lobster is put on a plate, topped with soup, and sprinkled with sesame seeds and parsley.
2. Grab crayfish
5 kilograms of shrimp, 25 grams of coriander, 7,500 grams of bovine bone, old hen 1 only (about 1500 grams), 40 kilograms of clear water, 280 grams of spice in group A 1000 grams of spice in group B, 250 grams of chicken powder, 280 grams of salt and 300 grams of monosodium glutamate.
Practice: the crayfish are scrubbed one by one, and the sand tendons at the tail are removed. They are boiled in boiling water until the shells turn red. Then put salad oil in the pot, when it is heated to 50%, put crayfish in low fire for 2 minutes, and take out the oil control. Put 40kg of clean water into the stainless steel barrel, put the boiled ox bone and old chicken into it, pour Group A spices into it and bring it to a boil with strong fire, and cook it for 6 hours with low fire. At this time, about 20kg of soup remains, then add Group B spices, and add chicken powder, salt, monosodium glutamate, crystal sugar, seedless dried red pepper and red oil to make brine. It is best to put crayfish in brine, marinate for 6 minutes with high fire, and keep warm with low fire to soak crayfish naturally for 90 minutes. Serve with Zhenjiang mature vinegar or raw juice brine.
3. Lobster with sauerkraut
Some lobsters, rapeseed oil 150, millet pepper 30g, sauerkraut 300g, salt10g, monosodium glutamate 3g and sugar 5g.
Practice: put rapeseed oil 1 50g into the pot and heat it to 40%, add 50g of garlic seeds and stir-fry, then add 30g of millet pepper and 300g of pickled cabbage (sliced by changing the knife), stir-fry until the skin of pickled cabbage turns white and loses moisture, then pour broth1kg to boil, and cook over low heat for 3-5 minutes.
4. Braised crayfish in griddle oil
Crayfish 1 500g, sugar 25g, special spice package for braised prawns1piece, ginger 20g, garlic 50g, Dahongpao pepper, Fujian pepper Wang Gan pepper 30g, special sauce 35g, monosodium glutamate15g, salt 2 1 g.
Spice: 8 grams of cinnamon, 8 grams of star anise and 8 grams of fennel, 0/0 gram of Jade Fruit, Amomum tsaoko and Amomum villosum, 0/5 gram of Angelica dahurica, 2 grams of fragrant leaves and 5 grams of Amomum cardamom.
Practice: first break the middle part of the shrimp tail, draw out the sand line, cut off the part of the head 1/5 with scissors, pull out the internal organs and keep the shrimp yellow. Then rinse the lobster repeatedly in water until the water quality is clear. The method is to soak in clear water, but not to rinse with running water to prevent the "shrimp yellow" in the skull from being washed away. Secondly, heat the pan with cold oil, add 500 grams of salad oil, add 25 grams of sugar (preferably rock sugar), and stir-fry until the color is brown and red (the sugar color can be used now, or it can be used after being fried in advance). Then add the special spices for braised prawns and stir-fry for 10 second, then add ginger slices, garlic, Dahongpao pepper, Fujian pepper, Wang Gan pepper and special sauce and stir-fry until fragrant. Finally, add lobster and stir-fry until the shrimp shell turns red, cook high-alcohol liquor to remove fishy smell, add beer to enhance flavor, add 250 grams of water as solvent, and add monosodium glutamate and salt to taste. Cover, simmer on medium heat 15 minutes, and put coriander out of the pot.