Scallion Roasted Lobster Seasoning
Ingredients and Preparation
Ingredients
Spice brine base
100 g
Salt
10 g
Pickled sweet-and-sour garlic
2500 g
Minced ginger and minced garlic
1000 g each
Dried red chili peppers
500 g
Red Sichuan peppercorns
500 g
Green Sichuan peppercorns
500 g
Doubanjiang (chili bean paste)
6500 g
Cloves
200 g
Cinnamon
300 g
Licorice root
100 g
Dried red bird's-eye chilies
250 g
Sand ginger
500 g
Black cardamom (Tsaoko)
500 g
Cardamom
500 g
Astragalus root
500 g
Monk fruit
500 g
Cumin powder
1500 g
Curry powder
1250 g
Sand ginger powder
1000 g
Rock sugar
250 g
Rice wine
650 g
Step 2: salad oil added to pot
10500 g
Ratio for lobster
10500 g
Water with 250 g base added
5500 g
Milk flavor essence and salt to taste (~25 g) for seasoning
100 g
Instructions
1
Step 1
After washing the lobster, remove the hard shell of the head, dust with a little cornstarch, and fry in oil heated to 50% hot for 1 minute. Remove and drain the oil.
2
Step 2
Add base oil to a clean pot, add the spice brine and stir-fry until fragrant, pour in 1000 g of water, season with salt, then place the fried crayfish into the brine. Simmer over medium heat for 3 minutes, then soak over low heat for 20 minutes and set aside.
3
Step 3
When plating, remove the crayfish from the brine and drain off the liquid.
4
Step 4
In a separate pot, add 30 g of salad oil. When heated to 30% hot, add 50 g of small scallions and cook over low heat until the scallions curl and wrinkle. Heat up an iron plate, place about 100 g of scallions underneath. Arrange the lobster on top, drizzle with 20 g of brine and the freshly made scallion oil, and pour the fried wrinkled scallion leaves over the lobster to finish.
