The most authentic way to make garlic crayfish?

Many people love to eat garlic crayfish, so you must prepare the ingredients and seasonings before making it. All you need is crayfish, minced garlic, green onions and chili peppers. Only when these are prepared, the crayfish will be more fragrant and flavorful.

The crayfish should be cleaned when cooking, brush the crayfish with a toothbrush, and pay attention to the shrimp line. Many people can't handle crayfish well, and they always feel that there is mud and sand when they make it, which will affect the taste too much. After the preparations are done, first fry the crayfish on high heat until it changes color, and then remove it and let it cool for later use.

Next, sauté the minced garlic until fragrant, so that you can make an authentic taste. First stir-fry with dried chili peppers and green onions, then add minced garlic after stir-frying the fragrance, stir-fry evenly, let the minced garlic be fully coated with it, add an appropriate amount of salt, sugar and light soy sauce to taste after frying a little browned, and then add crayfish after frying. At this time, you can turn the heat to medium, so that each crayfish can be evenly coated with minced garlic.

Keep stir-frying so that the crayfish can absorb the garlic more fragrantly, and the crayfish will be delicious in this way. Pay attention to the heat problem, you can't use high heat to stir-fry. <>

In addition to this, the last important step is to add the right amount of beer to collect the juice. Beer will make crayfish especially delicious, but you need to master the steps. Pour in the beer over two-thirds of the crayfish, then turn the heat to high and wait for the beer to boil.

After seeing that the beer is boiling, add a small spoonful of oyster sauce to enhance the freshness. Cover the pot and cook on high heat for three to five minutes, then remove the lid and stir-fry continuously to collect the juice, until the beer soup is almost gone, then the authentic garlic crayfish is finished. After serving, you can sprinkle some sesame seeds or chopped green onions, and the taste will be more fragrant.

To sum up, the crayfish should be cleaned and fried in advance, the minced garlic should be stir-fried with dried chili peppers and green onions, and the beer should be added to collect the juice. These are all essential steps in making garlic crayfish, and friends who love crayfish can try it, and it will definitely make an authentic taste.

Ingredients: half a pound of minced garlic, a little green onion, two beers. Pepper, sugar.

Method: Remove the shrimp head, take out the internal organs, remove the shrimp line, the water is clean, make garlic shrimp first boil garlic sauce, the garlic method is very simple, half a catty of oil, half a catty of garlic.

Chop the green onion and green onion leaves into finely chopped green onions and put them in a bowl and set aside.

Take a food processor, put a little water in the machine, be sure to put a little water, and turn it evenly in the water. Otherwise, it will be minced garlic. The garlic with water is not so rich, so beat the garlic cloves into minced garlic for 3 to 5 seconds.

If you beat it too much, it will affect the taste.

Bring the oil to its highest temperature and pour in the crayfish. Cover and fry it. In the process of frying, keep flipping.

After the crayfish turns red, remove it.

This way the meat of the crayfish is a little firmer. It's not good to fry old. Remove and set aside.

Heat the pan and pour in the minced garlic. First take half of the minced garlic and stir-fry. Half of the minced garlic is left to give the crayfish a second flavor.

Because the garlic that has been stir-fried at high temperature has been slightly reduced. Wait until the stir-fried minced garlic turns golden brown. Pour the beer in. This time the smell is strong.

Pour in the previously fried shrimp. The whole process is fired over a large fire. Because this shrimp is easy to cook, there is no need to cook it for half a day like a dish. If you cook it for too long, the shrimp will get old.

Add a pinch of salt, pepper and a pinch of sugar. Sugar for freshness.

The green onion is also put in and burned. The green is left for the last step to embellish. Then start a big fire and burn it. Cook for about 5 minutes. There is no need to add a lid, and the moisture cannot be dissipated after adding a lid. Affects the elasticity of shrimp meat.

Add the remaining half of the minced garlic just before it is almost out of the pan. Stir well and it is ready to serve. The materials are complete, and the method is very simple. This delicious garlic crayfish dish is complete.

Garlic crayfish is second only to the existence of braised prawns in Bengbu in my taste, method: cut the garlic cloves into minced garlic, put oil on the side of the pot, pour in green onions, ginger, minced garlic (10 grams). Pour in the crayfish and cover the pot.

Add cooking wine, vinegar, sugar, and salt in turn, and cook for a while. Add the chopped garlic before removing from the pan to enhance the flavor. So a garlic crayfish dish is ready.

Love to eat crayfish, but can't eat spicy, what should I do? Make garlic crayfish, just as delicious! Uncle Xiong contributed a secret recipe for garlic crayfish to ensure that your shrimp is as delicious as the one you bought!

Crayfish recipes, garlic home-cooked late-night snacks.

Garlic crayfish, the most homely method, can't be missed.

The home-cooked recipe for garlic crayfish is as follows:

Step 1]: After the crayfish is bought, put it in the basin and put the water, take an old toothbrush to brush the whole body of the crayfish, especially the abdomen to brush twice, and the water in the basin to change several times until the water is no longer muddy.

Step 2]: After the crayfish is brushed, use scissors one by one at one-third of the crayfish head, cut it off at an angle of about 45 degrees, remove the internal organs of the lobster, that is, the black thing, and then pinch the tail in the middle of the crayfish, turn around and pull out the shrimp line, and finally remove the lung villi of the crayfish, and directly use your hands to grab the claws of the abdomen together.

Step 3: After the crayfish is processed, we rinse it several times to wash the lobster thoroughly and drain the water for later use.

Step 4: Peel the lettuce, cut it into finger-thick strips, cut the onion into pieces and put it on a plate; Cut the green onion into sections, cut the ginger into small pieces, crush the garlic and chop it into minced garlic, and cut the dried chili pepper into sections and put it on a plate for later use. Step 5]:

Heat the oil in the pot, put a little more oil, pour the crayfish into the pot on high heat until it is seventy percent hot, fry the crayfish on high heat until the shrimp tail is bent, and then take it out for later use (since it is a family practice, we don't want to fry it directly, and the time should be slightly longer).

Step 5]: Leave the bottom oil in the pot and boil it until it is 60% hot, pour the chopped onion, ginger, half of the minced garlic and green onions into the pot and fry until fragrant, then add dried chili peppers and a handful of peppercorns and 20 grams of bean paste and 100 grams of hot pot base into the pot to stir-fry and stir-fry the fragrance.

Step 6]: Pour the fried crayfish into it and stir-fry evenly, pour in a bottle of beer and an appropriate amount of water, start seasoning, put in 5 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of salt, 5 grams of sugar, 3 grams of pepper and stir-fry, boil over medium heat and simmer for about 10 minutes.

Step 7: After 10 minutes, pour in the lettuce and onion, and cook for another 2 minutes.

Step 8]: After about 2 minutes, pour in the remaining minced garlic, stir-fry a few times over high heat to reduce the juice, put it on a plate, sprinkle with some chives and eat!

The garlic crayfish preparation is as follows:Ingredients: 700 grams of lobster; 100 grams of garlic; a can of beer; Appropriate amount of cooking oil; salt to taste; ginger to taste; 1 green onion.

Excipients: appropriate amount of peppercorns; Appropriate amount of bay leaves; two anise; A small amount of monosodium glutamate; A small amount of chopped green onions.

1.Brush the crayfish and rinse it a few more times with water.

2.Ingredients ready.

3.Shrimp in a pot under cold water, bring to a boil, and then remove the moisture to control dryness.

4.Chop the garlic, cut the green onion into sections, like spicy food, you can prepare a little millet pepper.

5.Heat cooking oil in a pan.

6.Pour in the garlic and shallots, bay leaves, star anise, ginger and stir-fry until fragrant.

7.Pour in the lobster and stir-fry for a while.

8.Pour in the beer and stir-fry for a while.

9.Add salt and simmer over medium heat.

10.About 20 minutes or so to taste the salt taste, you can reduce the juice, add a little monosodium glutamate, and stir-fry out of the pan.

11.Sprinkle chopped green onions and millet peppers out of the pot and serve.

The garlic crayfish preparation is as follows:

Ingredients: 2 catties of crayfish, 2 spoons of salt, 2 heads of garlic, appropriate amount of oil, 50g of butter, 2 spoons of sugar, 2 bottles of beer, a little salt.

Steps: 1. Put the crayfish in clean water, pour in 1 spoonful of salt and soak for 30 minutes, scrub the belly of the lobster with a brush until it is clean, and remove the shrimp line for standby.

Cut the garlic into the garlic puree, leaving 1 3 garlic heads and cut out the slightly larger garlic granules.

3. Heat the oil in a hot pan to 170 degrees, fry the shrimp until they turn red and curl (about 2 minutes), and then remove the oil.

4. Start another pot, put 50g of butter in the pan over medium heat, wait for the butter to melt, add 2 3 garlic paste and 2 tablespoons of white sugar, fry until fragrant, and stir-fry the lobster evenly.

5. Pour in the beer until it is 8 minutes full (or add water and 2 spoons of cooking wine), turn on the high heat and cook for 20 minutes, then open the lid and sprinkle a little salt, then pour in the remaining garlic and stir well.

6. Cook until the juice is thickened, remove from the pan, and the butter and garlic crayfish are completed.

The preparation of authentic garlic crayfish is as follows:Tools Ingredients: 20 crayfish branches, 300 grams of minced garlic, 15 grams of oyster sauce, 10 grams of sugar, 2 green onions, 12 grams of salt.

1. Prepare the ingredients in advance.

2. Use a small brush to wash the belly of the crayfish from head to tail, and then remove the shrimp head cover and gills.

3. After removing the skull, it is time to remove the shrimp line, there are three pieces of shrimp tails, pinch the top and middle piece, and use your thumb and index finger to grasp and pull out the mud intestines.

4. Place the crayfish with the head cover and shrimp line removed neatly on the plate for later use.

5. Peel the garlic and mash it with a bowl.

6. Clean the shallots and cut them into chopped green onions, and set aside when the minced garlic is ready.

7. Put the garlic in a pot and fry for 2 minutes.

8. Pour the stir-fried garlic sauce over the crayfish.

9. Put the hot crayfish drizzled with garlic sauce into the steamer and steam for 10 minutes.

10. The steamed crayfish becomes bright red in color, sprinkle with chopped green onions after serving.

The first time I ate garlic-flavored crayfish, I was deeply amazed! Sweet, spicy and fragrant, delicious to take off! After eating, mix the noodles with the marinade, who eats who knows!

Ingredients: 3 pounds of lobster.

New garlic 4 to 5 heads.

1 can of beer.

Millet pepper 7 8 pcs.

4 5 tablespoons of caster sugar.

Ginger 4 slices.

1 handful of chives.

2 bay leaves.

Star anise: 2 pcs.

salt to taste; Light soy sauce a little.

Preparation of garlic crayfish.

Finely chop the garlic, don't chop it too much, the particles are slightly larger. Cut the millet pepper into rings.

Cut off half of the crayfish's head, the tip of the forceps and the gastropod, brush it carefully with a toothbrush, and wash it again with water.

Pour oil into the pan, be sure to have more. Pour in 3 4 minced garlic, ginger and millet pepper, stir-fry until fragrant, then add sugar and stir-fry (do not reduce the amount of sugar). Don't have less oil and don't fire too fiercely, otherwise the garlic will be easy to fry and it will be bitter!

Pour in the processed crayfish (make all the preparations, and then process the lobster to ensure the freshness of the lobster.) At this time, the crayfish is still alive and reacting, not dead and immovable. ）

Stir-fry until browned.

Pour in beer and water to cover the lobster (you can also put beer in its entirety.) Choose the cheap kind of beer, don't use dark beer or a particularly strong taste, otherwise the lobster will not taste good and be bitter. ）

Add light soy sauce, green onion knots, bay leaves and star anise, and add salt to taste.

Cover and bring to a boil, turn to medium heat and cook for about 15-20 minutes.

Serve the lobster and set it up.

Pour the remaining 1 4 minced garlic into the pot and mix well with the soup and pour over the lobster.

Sprinkle with parsley at the end and you're done! You can start eating!!

After eating, mix the noodles with the marinade, it is really delicious After the noodles are boiled, remove and drain, and mix well with the marinade. It's really simple.

Ingredients: crayfish, garlic, ginger, green onions, seasoning.

01. Raise the crayfish with clean water for more than 1 hour, so that the dirt on the crayfish can be cleaned, and some of the sediment in its joints can be picked out with a toothpick.

02. Use a brush to scrub the crayfish clean, especially the part of its feet, and brush it several times.

03. Tear off the intestines of the crayfish, and use scissors, toothpicks and other tools to call out the intestines on the back of the lobster.

04. Clean the properly processed crayfish repeatedly with clean water, as well as ginger, garlic, and green onions.

05. Cut the washed ginger, green onions, and garlic into small granules and set aside for later use.

06. Boil the water in the pot and put the crayfish in the water to cook for two minutes.

07. Scoop up the crayfish that have passed through the water and drip water.

08. Heat the oil pot well, (put more oil, crayfish need more oil to stir-fry to be delicious), put the chopped garlic and green onion particles into the pot and stir-fry, and friends who eat more spicy can add some dried chili peppers.

09. Put in the crayfish, dry the water of the crayfish, add cooking wine, sugar, and salt and stir-fry repeatedly.

10. When the crayfish is golden brown, add water to the pot.

11. Bring the soup to a boil over high heat, then switch to low heat, cover the pot and simmer for 20 minutes.

12. After simmering, add all the garlic, ginger and green onion granules to the pot and reduce the juice over high heat.

13. The delicious garlic crayfish is ready.

Crayfish have many parasites on their bodies, and they must be cleaned before they can be eaten. ]。

Make your own garlic crayfish at home, clean and delicious.

Chopped peppers are better served with garlic sauce to make lobster.

Crayfish with garlic.

Ingredients and seasonings.

Ingredients: Crayfish, garlic, ginger, millet pepper.

Seasoning: light soy sauce, oyster sauce, soy sauce, salt, chicken powder, sugar, pepper, beer.

Method. First of all, let's prepare the ingredients:1Prepare about two catties of crayfish, put them in a basin, and clean them.

2.Pinch the middle part of the tail of the crayfish with your hands, twist it 45 degrees, pull out the shrimp line, remove the shrimp feet, cut off the head, pick out the black sac, and put it in the pot for later use.

3.Prepare a handful of garlic, cut it into small pieces first, then chop it into minced garlic, put it in a pot, and then divide it into two parts for later use, cut a few millet peppers into chili rings, put them together with minced garlic, cut a small piece of ginger into ginger slices, and put it in a basin.

Once the ingredients are ready, we move on to the next step.

4.Heat a wok and add a spoonful of cooking oil, pour in the minced garlic and millet pepper, stirring continuously with a spoon.

5.After the garlic fragrance is stir-fried, add 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar, 1 gram of pepper, stir to dissolve the seasoning, and pour it into a small basin for later use.

6.Add cooking oil to another pot and pour the crayfish into a colander in advance to control the moisture.

7.When the oil temperature reaches 50% hot, pour in the crayfish and stir continuously with a spoon to heat the crayfish evenly.

8.After about 30 seconds, you can pour out the oil control.

9.Add half a tablespoon of cooking oil to another pot, pour in ginger slices and stir-fry until fragrant, pour in crayfish and stir-fried minced garlic.

10.After boiling, add 10 grams of light soy sauce to taste, 3 grams of oyster sauce to enhance freshness, 10 grams of soy sauce, change to medium-low heat and cook for about 3 minutes.

After a few minutes, pour in some of the minced raw garlic and continue to cook for about a minute.

12.Hook in a little water starch to make the soup rich and viscous, then pour in a little sesame oil to enhance the flavor, then turn off the heat and put it in a basin. This garlic-rich garlic crayfish is ready.