13 is the sweet lobster delicious? 13 recipe for sweet lobster.

Recently, a lobster tragedy was reported in Weibo, but I learned 13 sweet lobsters. So how delicious is this 13 sweet lobster? Even Gao is going to eat. Let's introduce it together!

13 is the sweet lobster delicious? High-incidence Weibo briefly describes his history of blood and tears. He claimed that he had survived the flight for more than ten hours, and he was not far away with a big jar of thirteen-fragrant crayfish. He wanted to give it to the stewardess for heating, but he was "sent" to the stewardess because of misunderstanding. The stewardess also sent a thank-you message afterwards. Gao said that she wanted to cry, so she had to "hug my little jar of plums".

Three-spice lobster raw materials: 2 kg lobster, rapeseed oil 100g, onion 15g, onion block 30g, ginger slice 50g, lobster spice 20g, lobster bottom 130g, garlic 30g, pepper 30g, sesame oil 5g, beer 300g, broth or water 300.

Production method: 1. Put 100g rapeseed oil into a pot, heat it, add ginger slices, onion slices and garlic slices, stir-fry until it is slightly yellow, then add lobster and stir-fry until it turns red and bright.

2. add lobster sauce. Stir fry gently.

Add beer and water and simmer for 4 minutes. (The simmering should be well controlled, mainly collecting juice, and the juice should be half that of lobster. ) Add 20g spice and simmer for 1 min, then stir-fry pepper and 5g sesame oil evenly.

note:

1. You can put 20 grams of spices according to local tastes. It is recommended not to be lower than15g and not higher than 25g at most.

2. There is no need to cover the pot during the shrimp frying process. Finally, add garlic, pepper and sesame oil, stir-fry for a few times and then take out the pot.

3. Roasted lobster rapeseed oil should be treated in advance. Rapeseed oil should be added with peanut oil 1: 1 * * 10 Jin, 450g of coriander, 50g of star anise100g, 50g of spice, 50g of white button and 40g of angelica dahurica. The spice should be soaked in a little water for one hour, and the oil should be boiled with low fire.

4. Stir-fry the onion, ginger and garlic in the pot until golden brown. The juice should be in place. It's best to have a little juice in the lobster plate after eating, not too much juice.

Whether the lobster cooked by the authentic top secret recipe in 13 Sweet Lobster is an instant hit depends on the choice of ingredients. Thirteen spices is a general term, and the real 13 sweet lobster seasoning is made from more than 30 kinds of Chinese herbal medicines in different proportions and tastes. According to Mr. Zhou Qing's eight-year experience in lobster making, thirteen kinds of spices with different tastes were prepared, and the results were all good. Some experiences are summarized: these 30 kinds of Chinese herbal medicines are roughly divided into fragrance, umami, spicy and conditioning. Generally, the spices with too much bitterness are not put, otherwise the soup will be bitter, and some spices such as Amomum villosum, Amomum villosum and clove can't be added too much, which will make the taste sharp and pungent. At present, there are two most commonly used and easily accepted flavors in hotels: Luzhou-flavor and spicy-flavor. This website now introduces the formula and production technology of these two flavors to members and colleagues in detail.

Material preparation: (the dosage of all kinds of seasonings is based on cooking four kilograms of lobster at a time);

2 kg of lobster, ginger, garlic and onion150g, thirteen spicy sauce150g, homemade thirteen fragrant powder 50g, a little sesame oil, salt10g, monosodium glutamate 20g, sugar 50g, half a bottle of beer, green pepper and white sesame 50g.

Materials:

Pixian bean paste (chopped) 15kg, Chili noodles 1kg, Chili noodles 2kg, homemade thirteen spices powder 1kg, and salad oil 5kg.

Exercise:

Mix that above raw materials together, stir well, frying in salad oil, cooling, and sealing in a contain for 24 hours. This material can be used as the best seasoning for cooking 13 sweet lobster, and can also be used for cooking all boiled vegetables, which can achieve the effect of spicy and rich soup color.

Firing process:

(1) Heat the pan, add salad oil to 60% heat, fry the washed lobster in the oil until it is red, and take it out. Cut the onion into small pieces, pat the ginger and garlic loose and chop them.

(2) Take another pot, add about 250g salad oil to cook, add ginger, garlic and onion, stir-fry and add thirteen chilli sauce, stir-fry until red oil is seen, add lobster, water and thirteen spices powder (the amount of water is not lobster), stir-fry for 15min, add green pepper, pour beer and cook for 5min until the soup is slightly thick.

Production experience: 1. When the lobster is fried, the oil temperature should not be too high, and the frying time is about 2 minutes, which can make the shrimp yellow basically mature and finalize the design. If fried at high oil temperature, the frying time will inevitably be shortened, and the shrimp yellow in the lobster skull may not solidify. Boiled in water, it is easy to flow out, causing the lobster to turn yellow and the soup to be turbid.

2. The severity of spicy taste can be controlled by increasing or decreasing the amount of thirteen spices sauce in different places. Homemade thirteen chilli sauce is the best seasoning in 13 sweet lobster.

3. The cooking time of lobster is 20-25 minutes, which is too short. Shrimp meat is tasteless and slightly fishy. If it is cooked for too long, it will make the shrimp meat tender and affect the taste and freshness.

The lobster should be finished in two hours. Cooked lobster will be soaked in soup for too long, the color of shrimp shell will turn dark red, the shrimp meat will relax and shrink, and it will taste salty. If the hotel has just launched and the daily consumption is not easy to grasp, you can fish out the lobster that can't be sold in time, wrap it in plastic wrap and put it in the fresh-keeping refrigerator, and then heat it in the original soup when it is sold. It should be noted that when heating the pot, never use strong fire, and never boil the soup before putting the lobster. Instead, the cold lobster should be simmered in the cold soup until it is slightly boiling, and the shrimp meat should be taken out while it is hot, otherwise the soup will turn black and the lobster meat will not keep fresh.

In the peak season, our lobster restaurant cooks an average of 2000 Jin of lobster every day, so it can form a virtuous circle, that is, lobsters can be cooked at the best time, served at the best time, and served to guests at the best time.