CN104095255A

CN104095255A - Manufacturing method for spicy Xuyi lobster

Info

Publication number: CN104095255A
Application number: CN201310120993.1A
Authority: CN
Inventors: 蒋寿悟
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-09
Filing date: 2013-04-09
Publication date: 2014-10-15

Abstract

The invention discloses a manufacturing method for a spicy Xuyi lobster. The main points of the invention are as follows: white sugar and salt are added after fragrance of lobsters comes out; since the shell of the lobster is thick and hard and is difficult to flavor, it is suggested that more salt is to be added compared with routine cooking; then a big fire is used, and the water-controlled lobsters are added; as the lobsters crawl out one after another under the irritation of spicy flavor, one should hold a pan cover with his left hand and a slice with his right hand thereafter in case of uncontrollable situations; a proper amount of cooking wine is poured along the inner wall of a pan, and stir-frying is carried out for a while; then two teaspoons of soy and a few amount of vinegar are poured; as the lobsters basically turn into a fresh hot red color from a dark red color and are gradually flavored, stir-frying should be continuously carried out; the big fire may be changed into a medium or small fire after stir-frying for 5 to 10 min, and a proper amount of white pepper powder, spiced salt and chicken essence are put.

Description

The preparation method of the spicy lobster in a kind of Xuyi

Technical field

The present invention is specifically related to the preparation method method of Xuyi lobster.

Background technology

It is complete that the lobster that we often eat is difficult to perfect colourm smell and taste.The fragrance of doing is too dense, or black, or looks fresh not.

Summary of the invention

Cray is cold in nature, so put into shallot, is necessary, and ginger is also very important, and garlic can remove flavor and enhancing flavor too.Cumin and basyleaves can increase unique fragrance, add the peppery of the fiber crops of zanthoxylum powder and chilli powder.

One, melting process:

1. with clean little toothbrush, under tap, scrub one by one lobster whole body (will clutch its back, in order to avoid by pincers);

2. with large scissors, cut off and must pitch, steep stand-by in clear water;

3. it is square that the every about 50mm of ginger of bruised ginger (first shave, then change shredded ginger just can complete) is cut in the peeling of two rhizoma zingiberis;

4. two shallots cut green onion end (method is the same);

5. shell two garlic, garlic clove place to go root, claps broken with the knife back; .

6. chilli is cut into thread (still available " taste is good beautiful " 5 grams of pouch dress chilli) with scissors;

7. Chinese prickly ash is 8 grams;

8. the little bowl of salad oil one (about 250ml);

9. 5 grams of cooking wine, 4 grams, soy sauce, 3 grams of vinegar, 2 grams of salt, 2 grams of white granulated sugars, 2 grams of white pepper powders, 2 grams, the spiced salt, 2 grams of chickens' extracts.

Two, start to get angry:

1. one little bowl of salad oil is added in frying pan, open little fire, slowly fried chilli silk and Chinese prickly ash;

2. need not wait Chinese prickly ash blackening, by bruised ginger, green onion end, garlic end is poured frying pan into and is dialled stir-fry;

3. after going out fragrance, add white granulated sugar and salt; (because shrimp shell is thick hard, bad tasty, suggestion is put than salt some more on general sensation)

4. change big fire, pour the shrimp after control water into.Because shrimp is now felt hot flavour, can creep outward one after another.So please note: after this must hold pot cover by left hand, the right hand is held slice, prevents from not controlling situation;

5. a ring pot inwall is poured appropriate cooking wine into, stir-fry several under;

6. pour approximately two soy sauce into, and a small amount of vinegar, stir-fry several under;

Stir-fry process:

1. shrimp now becomes fresh red as fire look from peony substantially, just slowly tasty, so will continue to stir-fry; (suggestion smoke exhaust ventilator and ventilating fan reach maximum, so also do not get rid of the nasal mucus tears whole face that cooker can be smoked and flow, so will get one of wet towel ready simultaneously)

2. can after stir-fry 5-10 minute, change medium and small fire, and put into appropriate white pepper powder, the spiced salt and chickens' extract;

3. if can not determine sweet saltyly, can get at this moment one and taste, before taking the dish out of the pot, do last adjustment; Absolutely not will be in overall process whenever add water, finally Sheng dish serves.

Claims

1. a preparation method for the spicy lobster in Xuyi, is characterized in that: the method mainly adds one little bowl of salad oil in frying pan, opens little fire, slowly fried chilli silk and Chinese prickly ash; Need not wait Chinese prickly ash blackening, by bruised ginger, green onion end, garlic end is poured frying pan into and is dialled stir-fry; . after going out fragrance, add white granulated sugar and salt, bad tasty putting than salt some more on general sensation; Method according to described in claims 1, is characterized in that: change big fire, pour the shrimp after control water into; A ring pot inwall is poured 20 grams of cooking wine into, stir-fry several under; . pour approximately two soy sauce into, and a small amount of vinegar, stir-fry several under; Pour approximately two soy sauce into, and a small amount of vinegar, stir-fry several under.

2. according to the method described in claims 1, it is characterized in that stir-fry process: shrimp now becomes fresh red as fire look from peony substantially, just slowly tasty, so will continue to stir-fry; Can after stir-fry 5-10 minute, change medium and small fire, and put into appropriate white pepper powder, the spiced salt and chickens' extract are done last adjustment before taking the dish out of the pot; Absolutely not will be in overall process whenever add water.