A method for making a citronella crayfish dish

Abstract

This invention proposes a method for preparing lemongrass crayfish dishes. The ingredients, by weight, include: 1 kg crayfish, 80 g salad oil, 20 g ginger, 20 g scallions, 5 g broad bean paste, 10 g dried chili pepper pieces, 5 g Sichuan peppercorns, 80 g secret sauce, and 20 g lemongrass. This invention systematically introduces lemongrass into crayfish cooking. Through the combination of lemongrass with dried chili peppers, Sichuan peppercorns, and Erjingtiao chili peppers, a multi-layered flavor structure is formed, featuring a refreshing lemon aroma, a spicy and numbing sauce aroma, and a smoky and sweet aftertaste. It retains the traditional spicy and fragrant characteristics of crayfish while adding a refreshing and palate-cleansing Southeast Asian style, making it especially suitable for summer consumption. This invention loosens the fibers of the lemongrass by gently patting it to facilitate aroma release. Before serving, a special lemongrass-infused oil is added. Beer and lemongrass work synergistically; the alcohol and carbon dioxide in the beer help dissolve and evaporate the earthy taste of the crayfish.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing a lemongrass crayfish dish. Background Technology

[0002] Crayfish are beloved by consumers for their delicious meat and high protein content, making them a popular ingredient in the current catering market. Traditional crayfish dishes, such as spicy crayfish, thirteen-spice crayfish, and garlic crayfish, mainly focus on strong flavors like spiciness, numbing sensation, and aroma. While these flavors are rich, they generally suffer from the following problems: First, the over-reliance on large amounts of spices and oil masks the natural sweetness of the crayfish, and long-term consumption is detrimental to health. Second, the preparation process is relatively crude, resulting in significant differences in taste and flavor among different chefs, lacking standardization. Third, the aroma types of existing crayfish dishes are relatively simple, mostly consisting of soy sauce, spiciness, or garlic, lacking refreshing and refreshing complex aroma elements. This can easily lead to a greasy feeling and taste fatigue, especially in the high-oil and high-spicy summer consumption scenario.

[0003] Lemongrass is rich in volatile aromatic compounds such as citral and geraniol, possessing a refreshing lemon scent and a unique herbal flavor. It is commonly used in Southeast Asian cuisine to remove fishy odors, enhance aroma, and stimulate appetite. However, there is currently no mature technical solution for applying lemongrass to crayfish dishes. The main technical challenges are: lemongrass's aromatic components are easily volatilized and lost at high temperatures, resulting in a weak aroma if not handled properly; lemongrass itself has a certain degree of coarse fiber texture, which can affect the taste of the dish if added directly; furthermore, balancing the refreshing flavor of lemongrass with the spicy and savory elements in traditional crayfish preparation, ensuring they harmonize rather than suppress each other, is also a technical problem that needs to be solved. Summary of the Invention

[0004] In view of this, in order to solve the problems existing in the technical background, the present invention proposes a method for preparing lemongrass crayfish dishes. Specifically, it includes the following: A method for preparing a lemongrass crayfish dish, the ingredients of which are formulated by weight as follows: 1 kg crayfish, 80 g salad oil, 20 g ginger, 20 g scallions, 5 g broad bean paste, 10 g dried chili pepper pieces, 5 g Sichuan peppercorns, 80 g secret sauce, 20 g lemongrass, 230 ml beer, 30 g Erjingtiao chili peppers, 8 g salt, 22 g MSG, 22 g chicken essence, 22 g sugar, 80 g purple onion, 70 g celery, 20 ml Sichuan peppercorn oil, and 60 g secret cooking oil. The preparation method includes the following steps: Deep-fry the crayfish in 180℃ hot oil for 20 seconds until the crayfish turn red and release moisture, then remove and set aside. In a separate pot, heat 80g of salad oil, then add ginger, scallions, dried chili pepper pieces, Sichuan peppercorns, and lemongrass, stir-frying until fragrant. Next, add broad bean paste and a secret sauce, continuing to stir-fry to enhance aroma and remove any fishy smell. Then add Erjingtiao chili peppers, and season with salt, chicken bouillon, MSG, and sugar. Add 230ml of beer and 100g of water, then simmer over low heat for 1 minute to allow the crayfish to fully absorb the flavors. Finally, drizzle with Sichuan peppercorn oil, add celery and purple onions, stir-fry, and before serving, add the secret wok-off-the-wok oil and stir-fry until fragrant.

[0005] Furthermore, the crayfish undergoes a pre-treatment process before frying, including removing the sand vein, cutting off the head, and removing the stomach. After frying, the crayfish is immediately soaked in ice water for 30 seconds to make the meat firm and springy.

[0006] Furthermore, the lemongrass is the middle section of the stem of fresh lemongrass, cut into 3-5 cm long segments, and the fibers are loosened by gently pounding with the back of a knife before being added to the pot; the secret sauce is made by mixing 30 g of light soy sauce, 10 g of dark soy sauce, 25 g of oyster sauce, 5 g of fish sauce, 2 g of white pepper powder, and 3 g of five-spice powder by weight.

[0007] Furthermore, the Erjingtiao chili peppers are soaked in warm water for 10 minutes until softened before being cut into sections; the tree pepper sections are dried tree peppers cut into sections, and are added to the oil at 120°C along with Sichuan peppercorns to fully release the spiciness and numbing flavor without producing a burnt or bitter taste.

[0008] Furthermore, the secret-recipe cooking oil is prepared by simmering and filtering 50 grams of rapeseed oil, 10 grams of sesame oil, 5 grams of shrimp oil used to fry crayfish, 15 grams of minced garlic, and 5 grams of coriander root. This secret-recipe cooking oil is added in the last 10 seconds before the dish is finished cooking, and then stir-fried over high heat for 5 seconds before being removed from the heat to preserve its complex aroma.

[0009] Furthermore, in the step of adding beer and water and simmering for 1 minute, the lid is partially closed to maintain a gentle simmer, and the simmering time is precisely controlled between 55 and 65 seconds. After simmering, turn off the heat and let it sit for 30 seconds before opening the lid to carry out the subsequent seasoning steps, so that the lemon aroma of lemongrass and the malt flavor of beer can fully penetrate into the head and chest of the crayfish.

[0010] Furthermore, the purple onions and celery are added 30 seconds before the dish is finished cooking. The onions are cut into crescent-shaped pieces, and the celery is cut into 4-centimeter-long sections. After adding them, stir-fry quickly over high heat to keep the vegetables crisp. The Sichuan peppercorn oil is poured along the edge of the wok 10 seconds after the celery and onions are added, using the high temperature at the edge of the wok to activate the numbing and aromatic components of the Sichuan peppercorn oil.

[0011] The above technical solution has the following beneficial effects: This invention systematically introduces lemongrass into the preparation of crayfish dishes. By combining lemongrass with tree pepper, Sichuan pepper, and Erjingtiao chili, a multi-layered flavor structure is formed, which includes a refreshing lemon aroma, a spicy sauce aroma, and a smoky and sweet aftertaste. This not only retains the traditional spicy characteristics of crayfish, but also adds a refreshing and cleansing touch of Southeast Asian style, making it especially suitable for summer consumption.

[0012] This invention utilizes a method of gently patting lemongrass to loosen its fibers, facilitating aroma release. During cooking, a semi-covered, gently simmering state, strict control of cooking time, and a 30-second simmer after turning off the heat minimize the loss of volatile aromatic components. Adding a specially formulated lemongrass-infused finishing oil before serving further enhances and strengthens the lemon aroma of the finished dish. The synergistic effect of beer and lemongrass, with the alcohol and carbon dioxide in the beer helping to dissolve and evaporate the earthy taste of the crayfish, and the synergistic effect of the Maillard reaction byproducts of maltose and citral in lemongrass producing a unique caramel-lemon aroma, further enhances the complex umami flavor by adding fish sauce, oyster sauce, and five-spice powder to the secret sauce. Detailed Implementation

[0013] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0014] Example 1: A method for preparing a lemongrass crayfish dish, characterized in that the ingredients are formulated by weight as follows: 1 kg crayfish, 80 g salad oil, 20 g ginger, 20 g scallions, 5 g broad bean paste, 10 g dried chili pepper pieces, 5 g Sichuan peppercorns, 80 g secret sauce, 20 g lemongrass, 230 ml beer, 30 g Erjingtiao chili peppers, 8 g salt, 22 g MSG, 22 g chicken essence, 22 g sugar, 80 g purple onion, 70 g celery, 20 ml Sichuan peppercorn oil, and 60 g secret cooking oil.

[0015] The specific preparation method of this embodiment includes the following steps: Crayfish processing: Select 1 kg of fresh live crayfish, and pre-treat them by removing the sand vein, cutting off the heads, and removing the stomachs. Wash them and drain them. Take 20 g of the middle section of fresh lemongrass stems, cut them into 3-5 cm long pieces, and gently pound them with the back of a knife to loosen the fibers to facilitate the release of aroma. By weight, take 30 g of light soy sauce, 10 g of dark soy sauce, 25 g of oyster sauce, 5 g of fish sauce, 2 g of white pepper powder, and 3 g of five-spice powder, mix them evenly, and prepare 80 g of secret sauce. Take 30 g of Erjingtiao chili peppers, soak them in warm water for 10 minutes until softened, drain them, and cut them into sections. By weight, take 50 g of rapeseed oil, 10 g of sesame oil, 5 g of crayfish oil, 15 g of minced garlic, and 5 g of cilantro roots, simmer them together, filter the mixture, and obtain 60 g of secret cooking oil. Heat the salad oil to 180℃, add the pre-treated crayfish, and fry for 20 seconds until the crayfish turn red and release moisture. Remove them and immediately soak them in ice water for 30 seconds to make the crayfish meat firm and bouncy. Remove and drain for later use.

[0016] In a separate pot, heat 80g of salad oil to 120℃. Add 20g of ginger, 20g of scallions, 10g of dried chili pepper segments, 5g of Sichuan peppercorns, and 20g of prepared lemongrass. Stir-fry over low heat until fragrant. Maintaining the oil temperature at 120℃ helps release the spiciness of the chili pepper segments and the numbing sensation of the Sichuan peppercorns, while preventing a burnt or bitter taste. Add 5g of broad bean paste and 80g of the secret sauce, continuing to stir-fry to enhance the aroma and remove any fishy smell. Then add 30g of the prepared Erjingtiao chili peppers from step one, followed by 8g of salt, 22g of chicken bouillon powder, 22g of MSG, and 22g of sugar. Stir-fry evenly to season.

[0017] Add 230 ml of beer and 100 g of water to a pot and simmer over low heat. Keep the lid partially closed, maintaining a gentle simmer. Cook for precisely 1 minute (60 seconds, with an allowable error of ±5 seconds; ideally 55-65 seconds). After cooking, immediately turn off the heat, cover, and let it steep for 30 seconds to allow the lemongrass aroma and malty flavor of the beer to fully infuse the crayfish head and thorax. Remove the lid and add 80 g of purple onion (cut into crescent shapes) and 70 g of celery (cut into 4 cm sections). Stir-fry quickly over high heat. 10 seconds after adding the vegetables, drizzle 20 ml of Sichuan peppercorn oil along the edge of the pot to release its numbing and aromatic components. Continue stir-frying. In the last 10 seconds before removing from heat, add 60 g of the prepared secret-recipe oil from step one. Stir-fry over high heat for 5 seconds, then immediately remove from heat to fully preserve the complex aroma of the oil. Once the lemongrass crayfish is cooked, remove it from the pot, plate it, and it's ready to eat.

[0018] Example 2, based on Example 1, differs in that the amount of lemongrass is adjusted to 15 grams (reduced by 25%), and the cooking time is precisely controlled at 55 seconds. All other steps and parameters remain unchanged. This example is suitable for consumers who prefer a light lemon aroma and do not want the lemongrass flavor to overpower the natural taste of the crayfish. Sensory evaluation shows that the lemongrass aroma in this example is more subtle, resulting in a better balance with the sweetness of the crayfish meat.

[0019] Example 3, based on Example 1, differs in that: the amount of shrimp oil used to fry the crayfish in the special oil is increased from 5 grams to 10 grams, and the rapeseed oil is adjusted accordingly to 45 grams; the simmering time after turning off the heat is extended from 30 seconds to 45 seconds. All other steps and parameters remain unchanged. This example further enhances the fresh aroma of the shrimp, making the overall flavor of the finished product richer and more robust, suitable for markets with a preference for stronger flavors. Extending the simmering time allows the lemongrass aroma to penetrate more fully into the shrimp head, and the lemony aftertaste in the shrimp roe is more pronounced.

[0020] Example 4 is based on Example 1, with the following differences: 100 grams of water in the cooking step is replaced with 100 grams of chicken bone broth; the order of adding Sichuan peppercorn oil is adjusted: it is added 20 seconds before the end of cooking, along with the purple onion and celery, instead of being poured in along the edge of the pot. All other steps and parameters remain unchanged. This example increases the umami flavor by replacing water with broth, while the Sichuan peppercorn oil, when stir-fried with vegetables, makes the numbing and aromatic flavor more mellow and complements the sweetness of the vegetables. Tests show that the broth from this example is best for mixing with rice and is suitable for sale alongside staple foods.

[0021] The basic principles and main features of the present invention have been described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are only illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from the spirit and scope of the present invention. All such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a lemongrass crayfish dish, characterized in that, The ingredients used, by weight, include: 1 kg crayfish, 80 g salad oil, 20 g ginger, 20 g scallions, 5 g broad bean paste, 10 g dried chili pepper pieces, 5 g Sichuan peppercorns, 80 g secret sauce, 20 g lemongrass, 230 ml beer, 30 g Erjingtiao chili peppers, 8 g salt, 22 g MSG, 22 g chicken bouillon, 22 g sugar, 80 g purple onion, 70 g celery, 20 ml Sichuan peppercorn oil, and 60 g secret cooking oil. The preparation method includes the following steps: Deep-fry the crayfish in 180℃ hot oil for 20 seconds until the crayfish turn red and release moisture, then remove and set aside. In a separate pot, heat 80g of salad oil, then add ginger, scallions, dried chili pepper pieces, Sichuan peppercorns, and lemongrass, stir-frying until fragrant. Next, add broad bean paste and a secret sauce, continuing to stir-fry to enhance aroma and remove any fishy smell. Then add Erjingtiao chili peppers, and season with salt, chicken bouillon, MSG, and sugar. Add 230ml of beer and 100g of water, then simmer over low heat for 1 minute to allow the crayfish to fully absorb the flavors. Finally, drizzle with Sichuan peppercorn oil, add celery and purple onions, stir-fry, and before serving, add the secret wok-off-the-wok oil and stir-fry until fragrant.

2. The method for preparing a lemongrass crayfish dish according to claim 1, characterized in that, Before frying, the crayfish undergo a pre-treatment process of removing the sand vein, cutting off the head, and removing the stomach. After frying, they are immediately soaked in ice water for 30 seconds to make the crayfish meat firm and bouncy.

3. The method for preparing a lemongrass crayfish dish according to claim 1, characterized in that, The lemongrass is the middle section of the stem of fresh lemongrass, cut into 3-5 cm long sections, and the fibers are loosened by gently pounding with the back of a knife before being added to the pot; the secret sauce is made by mixing 30 g of light soy sauce, 10 g of dark soy sauce, 25 g of oyster sauce, 5 g of fish sauce, 2 g of white pepper powder, and 3 g of five-spice powder by weight.

4. The method for preparing a lemongrass crayfish dish according to claim 1, characterized in that, The Erjingtiao chili peppers are soaked in warm water for 10 minutes until softened before being cut into sections. The tree pepper sections are dried tree peppers cut into sections and cooked together with Sichuan peppercorns in oil at 120°C to fully release the spiciness and numbing flavor without producing a burnt or bitter taste.

5. The method for preparing a lemongrass crayfish dish according to claim 1, characterized in that, The secret-recipe cooking oil is made by simmering and filtering 50g rapeseed oil, 10g sesame oil, 5g shrimp oil from fried crayfish, 15g minced garlic, and 5g coriander root. This secret-recipe cooking oil is added in the last 10 seconds before the dish is finished cooking, and then stir-fried over high heat for 5 seconds before being removed from the heat to preserve its complex aroma.

6. The method for preparing a lemongrass crayfish dish according to claim 1, characterized in that, When adding beer and water and simmering for 1 minute, keep the lid half-closed to maintain a gentle simmer, and control the simmering time precisely between 55 and 65 seconds. After simmering, turn off the heat and let it sit for 30 seconds before opening the lid to proceed with the subsequent seasoning steps, so that the lemon aroma of lemongrass and the malty flavor of beer can fully penetrate into the head and thorax of the crayfish.

7. The method for preparing a lemongrass crayfish dish according to claim 1, characterized in that, Both the purple onion and celery are added 30 seconds before the dish is finished cooking. The onion is cut into crescent-shaped pieces, and the celery is cut into 4-centimeter-long sections. After adding them, stir-fry quickly over high heat to keep the vegetables crisp. The Sichuan peppercorn oil is poured along the edge of the wok 10 seconds after the celery and onion are added, using the high temperature at the edge of the wok to activate the numbing and aromatic components of the Sichuan peppercorn oil.