How do crayfish make fleshy Q-bombs? They are tender and delicious, and they are very enjoyable.

Thirteen-spice crayfish (1) lobster 10 kg (shrimp line removed, washed), ginger slices 100g, garlic 100g, onion 150g, animal oil 250g and edible oil10g. Ten Jin of water, 400g of sugar, 30g of sesame oil, 20g of pepper oil, 200g of lobster sauce, and 500g of crayfish oil. (2) Fry the processed lobster for later use. (3) put edible oil, animal oil and edible oil into a pot to boil, add onion, ginger slices and garlic to stir-fry until fragrant, add Chili noodles, pepper and fermented soybean to stir-fry until fragrant, then put them into pure grain wine to cook, add lobster to stir-fry, add water, salt, white sugar, chicken essence and monosodium glutamate, and boil the first pot material for five times. (4) Carefully and neatly pour the lobster soup on the ripe lobster, sprinkle with fragrant lai, and sesame seeds will be ready.

Stir-fried lobster seasoning: 300g of garlic, 30g of Dahongpao pepper seedlings, 50g of dried pepper/kloc-0, 300g of crayfish oil, 0g of water/kloc-0, 20g of ginger slices, 80g of Pixian bean paste/kloc-0, 80g of salt, 20g of pure grain wine. Production: (1) Remove the shrimp line from the lobster, cut it from the tail end to the top of the head with scissors, do not break it, remove the stubble and clean it. (2) put cooking oil in the pot, heat animal oil to 60%, add ginger slices, add pepper, dried pepper, Pixian bean paste and garlic, stir fry crayfish until shrimp hair turns red, cook pure grain wine, then add beer sprinkling, water, oil consumption, white sugar, salt, chicken essence, hot sauce and monosodium glutamate, boil over low fire and stew for five minutes.

How to solve the problem that lobster is not delicious? Lobster has a thick shell, which is the biggest reason why it is difficult to taste. Therefore, in the case of making crayfish, in order to taste it, you can choose to cut a small hole in the back of crayfish with a knife and tear off the shell slightly. Lobster cooked in that way will taste good. The lobster is ripe, so don't stir-fry it in a hurry. It is suggested to soak in the soup after turning off the fire, which will help digest and absorb the flavor of the seasoning and ensure the crayfish to taste. But remember, the soaking time should not be long, and it should last for a long time. Although the taste of meat is rich enough, it has become more and more compact under the action of salt. Generally speaking, after the lobster is roasted, the soaking time should not exceed 2 hours, and it should be controlled at 1.5 hours as far as possible, so as to ensure the delicacy of crayfish and the meat quality is still fresh and tender.

When you cook lobster, you can also add beer to flavor it. Sprinkle the beer on medium and small fire until it is cooked, so that the flavor juice gradually penetrates into the meat field of shrimp, which can not only reasonably remove its muddy smell, but also enhance the wine flavor. Lobster should be cooked or fried to taste, and the spices used are suggested to be crushed by a cold mill multifunctional cooking machine. In the case of grinding, the ambient temperature is not easy to rise, and the effective way to maintain the fragrance of drugs is not lost. Then, the prepared spice powder is soaked in edible oil. Because most spices are "fat-soluble", the aroma is not volatile when mixed with oil, so it can be added to crayfish meat more quickly to make it tasty.