Here teach to make thirteen spiced crayfish, the core technology formula is fully taught
Thirteen spiced crayfish is a gourmet dish, a Han Chinese snack produced in Xuyi, Jiangsu Province. It is made from crayfish and a special ingredient thirteen spices (a mixture of dozens of Chinese herbs), and is fired with chili peppers, peppercorns, onions, ginger, garlic salt sugar, onions, green peppers and other ingredients. Hemp, spicy, fresh, fragrant, sweet, tender, crisp, rich and layered, nutritious taste.
The development of "thirteen spices" has not been a simple five-spice flavor total of thirteen spices, but a combination of a variety of or even dozens of spices. Therefore, based on the different combinations of thirteen spices, thirteen spiced crayfish have also derived from the school, twenty-seven firing methods, a variety of different spice recipes and dish flavors. In terms of dishes, it can also be made into a thirteen-spiced crayfish fresh pot, spicy thirteen-spiced crayfish and so on.
Spices are the main ingredient in the spice of Xuyi thirteen spiced crayfish. In the past, people lived poorly, there was no pursuit of spices, the dosage was very small, the first good spices were introduced into Southeast Asia; later, with the gradual improvement of the living standards of the people of the whole country, the Chinese people gradually mastered the use of spices, understood that spices can not only be used for seasoning, but also can cure diseases, most of the spices in our country are currently produced in Guangdong, Guangxi, Guizhou and other places in my country, and some spices are imported from abroad. The use of thirteen spices as a seasoning to cook lobster is the wisdom of our people.
The reason why this dish is famous is that it has a lot to do with its cooking method, first of all, its ingredients are, that is, thirteen spices (composed of dozens of Chinese herbs); in addition, before making it, it is necessary to raise water, cut the gills, claws, brush, wash the shrimp shells, cook at high temperature, pay great attention to the eating hygiene of crayfish; when the crayfish are eaten out of the pot, the Xuyi large and small restaurants do not use dishes such as bowls and plates, but are accustomed to using basins, washbasins, etc., which must be said to be unique; when eating, gloves are generally worn, of which the "yellow child" of the crayfish head is not used. The taste is more fresh and mellow, and the black shrimp line is usually removed and not eaten; after eating, the aftertaste is endless, the aftertaste is endless, and it is not tired of eating, which is favored by the majority of diners. Therefore, it is famous all over the world and has a fairly strong market share, which is called today's Chinese supper.
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