[Brine crayfish]_Brine crayfish_How to do_Methods Daquan
The crawfish meat is dense and delicious, and it is a popular dish on the table.
The crayfish is completely delicious, and it also contains astaxanthin, high-quality protein, vitamins and many other beneficial nutrients for the human body. It also has antioxidant, anti-aging, and prevent cardiovascular and cerebrovascular diseases.
In addition, crawfish can also protect the cardiovascular system, reduce the cholesterol content in the blood, and prevent arteriosclerosis. Therefore, it also has a good health effect for the elderly.
So today I will teach you how to make a brine crayfish.
First, the preparation of spicy oil: salad oil, watercress sauce, ginger foam, shallots, paprika, pepper, spices (soup) steps: 1, salad oil 10 kg, heated to 70% temperature, add pepper powder to fryThen, add the bean paste, spring onion, ginger foam, spices (powder), coarse paprika, and fry to pile up.
2. Add an appropriate amount of water to create a small fire and boil slowly for about an hour.
3. Get rid of the slag and it is ready for use.
Reference dosage: 10 kg of salad oil, 0 pepper powder.
7 kg of chili powder.
7 pounds of bean paste
8 pounds soup stock 0.
8 pounds onion and ginger.
Second, the preparation of brine preparations: brine materials, dried peppers, pepper powder, sugar, salt, chicken essence, flavoring agent.
Steps: 1. Put a very small amount of salad oil in the pot, fry the dried hot pepper and pepper powder separately into the dry and spicy flavor, and put them into the gauze bag.
2. Put the brine material into the gauze bag and put it in 30 kg of clear water to boil.
3. Season with water, add sugar, salt, chicken essence and proper amount of flavoring agent in order.
4. After the brine is made, keep it in a slightly boiling state during normal use.
Reference dosage: 500 grams of brine, with 30 kg of water, pepper, pepper, according to the local taste, the taste in the brine must be heavy, the taste is slightly bitter, and it is fresh to the lungs.
The ratio of sugar to chicken essence is 1: 1, and the amount of salt is added or subtracted according to local taste. 50 grams of flavoring agent can be used for 120 kg of brine, which is about 4 barrels.
The replacement of brine materials is based on 80-100 kg of lobster, and must be replaced when it is tasteless.
Third, make brine lobster 1, heat the oil to 80% oil temperature, fry the lobster until the gill shell bursts, and remove the drained oil.
2. Add it to the brine bucket and soak it for 3-5 minutes. Determine the length of time according to the taste of the brine.
3. During the production process, the taste of the brine will become weak, so you should always taste the taste concentration of the brine to keep it in the best state.
4. The brine can be reused for about 2 days. The brine can be cleaned once. The oil and water above can be taken out first, and the lower brine can be filtered through a fine screen.