How to cook thirteen-spice lobster to make it more fragrant
Summer is the golden season for eating lobster, and thirteen-spice lobster is very popular among diners for its rich spice flavor. How to cook more fragrant thirteen-spice lobster? This article combines the hot topics and hot content on the Internet in the past 10 days to give you a detailed analysis from aspects such as material selection, seasoning, and cooking techniques.
1. Inventory of popular lobster topics on the Internet in the past 10 days
| hot topics | heat index | focus of discussion |
|---|---|---|
| Home version of thirteen-flavored lobster recipe | 85% | How to prepare thirteen spice seasoning |
| Tips for removing fishy lobster | 78% | Beer vs. Cooking wine deodorization effect |
| The secret to the elasticity of lobster meat | 72% | Blanching time control |
| Recommended Thirteen Spice Seasoning Brands | 65% | Wang Shouyi vs. homemade recipe |
2. Key steps for cooking thirteen-flavored lobster
1. Key points in material selection
Choose fresh lobsters with green shells, white belly and strong vitality. It is recommended that each weigh 50-70 grams, and the meat will be fuller.
2. Preprocessing techniques
| steps | Operational points | function |
|---|---|---|
| scrubbing | Use a stiff brush to clean belly and joints | Remove sediment and impurities |
| Remove the fishy smell | Soak beer for 20 minutes | Decompose fishy smelling substances |
| Cut shrimp | Cut off the shrimp whiskers and gun, and open the back | Easy to taste |
3. Optimization of spice formula
Traditional Thirteen Incense contains 13 kinds of spices such as star anise and Sichuan peppercorns. It is recommended to add the following additional ingredients to enhance the aroma:
| Added new spices | Adding amount (per 500g lobster) |
| Lemongrass | 3 grams |
| tangerine peel | 5 grams |
| Lilac | 2 capsules |
4. Cooking process
Step 1: Sauté
Heat rapeseed oil to 180°C, add onions, ginger, garlic, and dried chili peppers and sauté until fragrant. Add bean paste and stir-fry until red oil appears.
Step 2: Fried shrimp
Drain the lobster and stir-fry over high heat for 2 minutes until it changes color. Pour 20ml of rice wine along the edge of the pot.
Step 3: Stew
Add hot water (cover 2/3 of the lobster) and thirteen spice seasoning, simmer over medium heat for 8 minutes, and finally open the lid to collect the juice.
3. 3 effective flavoring techniques tested by netizens
| Skills | Operating Instructions | Principle |
|---|---|---|
| Sugar color and flavor | Before frying the shrimp, stir-fry the rock sugar until it turns amber. | Maillard reaction produces aroma |
| spice confit | Soak the thirteen spice seasoning in hot oil for 24 hours | Precipitation of fat-soluble aroma substances |
| Secondary seasoning | Sprinkle freshly ground pepper before serving | Volatile aroma substances are retained |
4. Frequently Asked Questions
Q: Why is my thirteen-spice lobster bitter?
A: It may be that there are too many spices or the frying time is too long. It is recommended that the total amount of thirteen spices should not exceed 3% of the weight of the lobster.
Q: How to judge the doneness of lobster?
A: The shrimp tail is bent into a C shape and the shrimp shell turns red, which means it is cooked. Overcooking will cause the meat to become stale.
By mastering these techniques, you can also cook thirteen-spice lobster with fragrant aroma and endless aftertaste. Welcome to share your cooking experience!
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