Spicy Braised Seafood Recipe

When eating some spicy braised seafood outside, I always feel that there is a big difference between what I make myself and what is made in the restaurant. In fact, the key to this kind of braised food lies in the spicy braised base. The delicious Luna seafood base has a lot of ingredients added to it. From an economic point of view, it is not cost-effective to make a pot of brine at home just to have a meal of spicy braised seafood. However, for some people who are interested in making it, they can still learn about the recipe of spicy braised seafood.

Digital recipe for spicy braised seafood. Raw materials and medicinal materials for making spicy braised seafood: 50g licorice, 20g galangal. 30g galangal, 20g tsaoko, 15g star anise, 10g bay leaf, 20g cinnamon, 25g fennel, 20g codonopsis, 15g white cardamom, 5g cloves, 15g piper longifolia, 10g tangerine peel, 50g red yeast rice, 15g thyme, 3 monk fruits (make a seasoning bag with the above medicinal materials for later use) Seasoning: 200g fish sauce, 400g Haitian soy sauce, 300g Lee Kum Kee brine, 200g seafood steamed soy sauce, 150g Guangdong rice wine, 50g rose wine, 500g chicken juice, 100g rock sugar, 200g MSG, 150g rock sugar dark soy sauce, 150g Knorr stock, 200g salt, 50g chicken flavor.

Operation procedure: use stainless steel to add 70 kilograms of pure water, add 100g carrot cubes, 500g celery, bring to a boil and simmer on low heat for 20 minutes, filter the soup, add 1000g salad oil to the wok, heat it, add 500g onion, 400g fresh ginger, 250g fresh chili pepper, 100g garlic meat, and 100g shallot and stir-fry until golden brown, pour the oil and ingredients into the spicy stew, then add 200g fish sauce, 400g Haitian soy sauce, 300g Lee Kum Kee brine, 200g seafood steamed soy sauce, 150g Guangdong rice wine, 50g rose wine, 500g chicken juice, 100g rock sugar, 100g rock sugar dark soy sauce, 200g MSG, 150g Knorr broth, 200g salt, and 50g chicken essence.

Put the soup bucket on the fire and boil for one hour, then turn off the heat. Simmer the ingredients for one hour, filter the soup, and remove the impurities. Add 1000g salad oil to a wok, heat it on low heat, pour in the above ingredients and fry for 5 minutes. Remove them from the heat until fragrant, let them dry, put them into a seasoning bag and put them into the soup bucket. Pour in the red oil bean paste and stir-fry until fragrant. Add dried chili peppers and Sichuan peppercorns into the spice oil and stir-fry until fragrant. Pour the oil and fried chili peppers and Sichuan peppercorns into the marinade and put it on the fire for 30 minutes. The seafood spicy marinade can be used normally. Note: the spiciness ratio can be adjusted appropriately according to the local taste requirements.

Time and method of braising spicy seafood. Shellfish and seafood should be stewed separately in the spicy braised seafood soup because shellfish and seafood contain sand. Shrimp, crab, shrimp and hard-shell seafood can be stewed for 3 minutes. Squid, pipe fish, small mullet, octopus, etc. should be soaked in the spicy braised seafood soup for 8 minutes. Squid needs to be cut into pieces. Squid, pipe fish, small mullet and octopus need to be cooked in a frying pan with a small amount of spicy braised seafood sauce. Cook over high heat with a little starch and it can be served. According to the customer's taste, chopped green onion and coriander can be added.