1. Special lobster powder
Amomum cardamom 60g, fennel 2 1g, citronella 13g, Senecio scandens1g, licorice 10g, Amomum villosum 6g, cumin 6g, geranium 6g, nutmeg 6g, black pepper 4g, peach 4g and Amomum villosum 4g.
2. Secret Chili sauce
Vegetable oil1000g, scallion oil 25g, lard180g, bean paste 250g, Merlot spicy sauce140g, Laoganma (fermented bean paste flavor) 55g, pepper 250g and mixed pepper powder 70g (green pepper and red pepper ratio).
Spice powder: 25g of Senecio scandens, 25g of cinnamon, 0/5g of cardamom/kloc-,0/5g of fragrant leaves, 0/5g of kaempferia kaempferia/kloc-,0/8g of fennel/kloc-,0/0g of angelica dahurica/kloc-and 0/0g of toosendan seed/kloc-. The frying temperature is 50-60 degrees. )
The preparation method of the secret hot sauce comprises grinding spices, heating vegetable oil to 160℃, frying onion and ginger, taking out, frying onion oil, lard and Zanthoxylum bungeanum, dehydrating, frying bean paste, adding Laoganma, chopped onion, ginger and garlic, Chili sauce, mixed pepper, cumin powder, cumin powder, etc.
1. 13 sweet lobsters
Materials: 30 lobsters, about 1250g.
Accessories: 2 thin-skinned green peppers, onion, ginger, garlic and white sesame1g.
Seasoning: 20g of onion, 30g of ginger and garlic, 50g of rapeseed oil150g and 80g of cooked lard.
70g bean paste, lobster powder 15g, pepper powder 8g, chili powder 10g, salt 23g, monosodium glutamate and chicken essence 25g, sugar 35g, sesame oil 20g and half a bottle of beer.
Aftertaste powder: 5 grams of meat-flavored ethyl maltol and 3 grams of flavor nucleotide disodium.
Production: The crayfish bought from 1 should be soaked in water for one day, then cleaned, cooked with salad oil for six times, fried in a pot for about (10) seconds, and then taken out when the color is red and bright. 2 Stir-fry material A in Pixian bean paste in material B with low fire. When the aroma is excellent, add pepper powder, Chili powder, stir-fried lobster, beer and water * * * 1 100g, and add salt, aftertaste powder, monosodium glutamate and chicken essence.
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2. Spicy crayfish
Materials: 30 lobsters, about 1250g.
Accessories: potato 1 10g, white sesame 1g, 2 thin-skinned green peppers, onion, ginger and garlic.
Seasoning: 20g of onion, 30g of ginger and garlic, 50g of rapeseed oil150g and 80g of cooked lard.
Material B: 70g of bean paste, specially made lobster powder 15g, 8g of pepper powder, 20g of Chili powder 10g, 23g of salt, 25g of monosodium glutamate and chicken essence, 35g of sugar, 20g of sesame oil and half a bottle of beer.
Material c: 80g of secret hot sauce.
Aftertaste powder: 5 grams of meat-flavored ethyl maltol and 3 grams of flavor nucleotide disodium.
Production: The crayfish bought from 1 should be soaked in water for one day and then cleaned. Cut the potatoes into long strips, add salad oil to the pot and bake until half cooked, fry the potatoes until hard, put the washed lobster in the pot and fry for about (10) seconds, and take out the oil control when the color is red and bright. 2 stir-fry material a with the bean paste in material B. When the flavor is excellent, add pepper powder and Chili powder, stir-fry lobster, add beer and water * * * 1 100g, add salt, aftertaste powder, monosodium glutamate, chicken essence, white sugar and fire.
3. Lobster with garlic
Materials: 30 lobsters, about 1250g. (The fire thickened the juice)
Accessories: pumpkin 170g, coriander 10g, onion, ginger and garlic.
Seasoning: 20g of onion, 30g of ginger and garlic, 0/00g of cooked lard/kloc-,25g of salt, 25g of monosodium glutamate and 20g of chicken essence.
Material b: garlic paste 280g, cooked lard 100g, shrimp oil 30g, salt 1 1g, monosodium glutamate 10g, chicken essence 8g and garlic powder 4g.
Production: 1 Clean the lobster (it is best to leave it in clear water for one day), add oil to the pot and heat it to 60% oil temperature. Deep-fry the washed lobster for about (10) seconds, and take it out in bright red. 2 Stir-fry the onion, ginger, garlic and lard in material A, add (1600) g of water, add seasoning and lobster in material A, cook for (2-3) minutes, leave the fire for (25) minutes, soak in the bottom flavor, cut the pumpkin into square pieces with a knife, and steam in a cage for five minutes. 3 In another pot, stir-fry the garlic paste, lard and shrimp oil in material B, add (1000) g of water, add pumpkin, boil the seasoning and garlic powder in material B, add the bottom lobster and cook for (2-3) minutes. Add coriander and mix into the soup, leaving 2 coriander decorative plates. You can add 3-5g less sugar.