How to make crayfish flavorful? How do you cook crayfish to taste?

The crayfish shell is thick, and to absorb the flavor, of course, it is made into spicy crayfish.

Preparation of spicy crayfish.

Ingredients: crayfish, green onion, ginger, garlic, Sichuan pepper, star anise, chili, cinnamon, spicy sauce, sesame oil, cooking wine, salt, etc.

1. Put the crayfish in clean water for 2-3 hours to spit out the dirt, brush and clean and set aside;

2. Put oil in a pot, stir-fry garlic cloves, ginger pieces, star anise, cinnamon and green peppercorns over medium-low heat, and then put the spicy sauce into the fried red oil;

3. Put the crayfish in, turn to high heat and fry until it changes color;

4. Add dark soy sauce, light soy sauce, caster sugar and balsamic vinegar, and rinse into boiling water after eating enough color and taste;

5. Bring to a boil over high heat and simmer over medium heat for about 15 minutes;

6. Add salt to taste, turn to high heat to collect the thick soup.

For the crayfish to be cooked to taste, the spices are first crushed in a cold processor. The temperature will not rise during the grinding process, and the medicinal flavor will not be lost to the greatest extent. Secondly, the beaten spice powder is soaked in oil, this is because most spices are "fat-soluble", and the fragrance will not volatilize when dissolved into the oil, which can better enter the crayfish meat and make it flavorful.

Because crayfish have a thick shell, it is difficult to cook to taste. When we are making crayfish, we can use a knife to cut a small cut in the back of the lobster, and then tear off some of the shell. The crayfish that comes out of this way is particularly flavorful.

Because the soup completely enters the shell, the shrimp shrinks very much, and the meat may not be tender enough.

Generally, the crayfish will be soaked in the soup at the end, which will help to absorb the flavor of the seasoning, but remember that the soaking time should not be too long, the time is too long, although the meat tastes delicious, but the meat has become a little firm under the action of salt. After the crayfish is fired, the soaking time should not exceed 2 hours, and it is best to control it in hours, so as to ensure that the lobster is flavorful and the meat is still tender.

After the crayfish is boiled over high heat, switch to a very small fire, and heat it while soaking, and the time is controlled to about 20 minutes. After cooking, continue to soak the crayfish in the soup, and then take a large amount of high heat to collect the juice, so as to ensure that the raw materials are fully flavored and the meat is tender.

First, clean the crayfish, rinse repeatedly, soak in salt, blister in oil, and finally brush it clean. Prepare the ingredients, heat oil in a pot, add green onions, ginger and garlic to stir-fry until fragrant, add peppercorns, spices, and bean paste and stir-fry until fragrant, add crayfish to continue stir-frying, then add beer and cook for 20 minutes, and add vinegar and chicken essence to taste when the soup is almost dry.

How to make crayfish can be flavored.

Ingredients needed to make crayfish: 3 catties of crayfish, 1 bottle of beer, 20 dried chili peppers, 12 Sichuan peppercorns, 1 piece of ginger, 1 green onion, 3 cloves of garlic, 2 pieces of rock sugar, 1 spoon of cooking wine, 2 bay leaves, 1 piece of cinnamon, 1 grass fruit, 2 star anise, 2 spoons of bean paste, and half a spoon of chicken essence.

1. Clean the crayfish.

It is very troublesome and important to do crayfish cleaning, first rinse off the dirt on the surface repeatedly with clean water, then pour salt into the water to soak the crayfish for 10 minutes, then pour some cooking oil and continue to soak for 10 minutes, then process the shell and shrimp line of the crayfish, brush off the dirt with a toothbrush, wash 3-5 times, drain and set aside.

2. Prepare the ingredients.

In the interval between soaking crayfish, you can process the ingredients, cut the ginger into slices, cut the green onion into segments, and peel the garlic for later use.

3. Stir-fry until fragrant. Heat oil in a pot, put more oil, add green onions, ginger and garlic to stir-fry after the oil is hot, then add peppercorns and spices and stir-fry until fragrant, then add bean paste and stir-fry until fragrant and add dried chili peppers.

4. Add the crayfish.

Stir-fry the ingredients in the pot until fragrant, add the crayfish, stir-fry evenly, add a bottle of beer, and cook for 20 minutes.

5. Seasoning. After 20 minutes, the soup is almost dry, add a little vinegar and chicken essence to taste, and the super flavorful crayfish is ready.

If the crayfish wants to be cooked, you can wash the crayfish first, and then fry the seasoning in the pot, you can add Pixian bean paste, green onion, ginger and garlic, hot pot base, thirteen spices, oil consumption, etc. to stir-fry, and put the crayfish for stewing after the fragrance is fried, so that it will cook a spicy and fragrant taste, and the taste is particularly delicious.

If you want to cook crayfish deliciously, you can first add spices such as chili peppers and cook for a longer time. You can also use a knife to remove the shrimp line at the tail of the lobster, and then cut a crack, so that when cooking, the flavor is easy to penetrate in. Or before cooking, peel off the shell of the lobster tail and stir-fry the shrimp directly, which will be more flavorful.

In this way, the boiled crayfish will be more flavorful.

First of all, clean the crayfish, heat the oil in the pot, put some minced garlic, ginger, and chili pepper to stir-fry, and then put the crayfish in and stir-fry, add an appropriate amount of water, light soy sauce, salt, monosodium glutamate, sesame oil and simmer over medium low heat for about 15 minutes, so that you can absorb the flavor.

Method 1: Make a cut on the back of the shrimp with a knife.

Crayfish has a thick shell, which is the biggest reason why it is difficult to taste. Therefore, when making crayfish, in order to absorb the flavor, it is recommended to use a knife to cut a small opening on the back of the lobster, and then tear off the shell slightly. The crayfish made by this will taste a lot.

Of course, there is a small disadvantage when cooking in this way, the soup can enter the shrimp shell, which will also cause the shrimp meat to swell very violently, and the meat may not be tender.

Method 2: After cooking, soak in the soup.

When the crayfish is fried, don't collect the juice first, turn off the heat and put it in the soup to soak, which will help absorb the flavor of the seasoning and ensure that the lobster is flavorful.

In addition, it should be remembered that the soaking time is not too long, and the meat tastes good enough, but the meat has become a little firm under the influence of salt. Generally speaking, after the crayfish is fired, the soaking time should not exceed 2 hours, and it is best to master it in hours, so as to ensure that the lobster is flavorful, and the meat is still tender.

Method 3: Put beer in the firing.

You can also add beer to the crayfish to taste. Cook the beer over low heat to allow the sauce to gradually soak into the flesh of the shrimp, which can not only effectively remove its muddy smell, but also increase the aroma of the wine. The characteristics of beer spicy crayfish are spicy and fragrant, with strong cumin flavor, crispy and fragrant surface, and tender meat inside.

Blanched crayfish

Ingredients: two catties of crayfish, ginger, garlic, salt, vinegar, sugar, appropriate amount of cooking wine, etc.

Method: 1. Clean all the prepared crayfish, pour them into the pot, and add an appropriate amount of salt, ginger, green onions and cooking wine.

2. Bring it to a boil over high heat, cook the crayfish, and then chop the remaining ginger and garlic into minced pieces for later use.

3. Finally, take the cooked lobster out of the pot and dip it in these minced grains.

Efficacy: The taste of boiled crayfish is very pure, which is not only delicious, but also can improve appetite.

Pepper crayfish

Ingredients: Prepare a pound of crayfish, an appropriate amount of ginger, garlic, potatoes, red pepper, etc.

Method: 1. The first step is to thoroughly clean the prepared crayfish, and clean the shell and gills.

2. Cut the prepared onions and potatoes for later use, and put the washed crayfish into a pot with ginger, garlic and chili peppers to cook.

3. Heat the pot and stir-fry the potatoes and carrots until crispy.

4. Put an appropriate amount of oil in the pot and heat it, then put the ginger and garlic and stir-fry the base until fragrant.

5. Add the crayfish and stir-fry quickly, stir-fry the fragrance, add the vegetables just now, mix all the flavor, and then eat.

Efficacy: This crayfish is very fragrant and has a unique taste that can increase people's appetite.

Initial processing 1take spices (10 grams of ginger and dried chili peppers, 8 grams of star anise, grass fruit, tangerine peel, 6 grams of cinnamon and fragrant fruit, 5 grams of betel nut and dried pepper, 4 grams of angelica and sand kernels, 3 grams of white cardamom, kaempfera, cumin, and 2 grams of bay leaves) soaked in water for about 15 minutes and packed into a package; Sliced ginger; Crush the garlic head.

2.Put 100 grams of rapeseed oil and cooked lard in the pot, boil until three percent of the heat, put 20 grams of ginger slices and garlic to stir fragrant, pour in 4 kg of bone broth, put in spice packets and seasonings (500 grams of beer, 50 grams of Tianche brand sweet noodle sauce, 40 grams of salt, 20 grams of monosodium glutamate, 30 grams of chicken essence), change to low heat and burn for 30 minutes until the flavor comes out, that is, it becomes brine.

3.Brush 1 kg of crayfish and put it into the salad oil that is burned to 70% hot, heat it over high heat until the crayfish shell is red and bright, and remove the oil. When cooking and processing the guests' orders, take the crayfish and put it into the boiling brine, marinate it on low heat for about 6 minutes, turn off the heat and soak it for 15 minutes.

The ingredients needed to prepare for the production of thirteen spiced crayfish are fresh crayfish, garlic, green onions, peppercorns, ginger, dried chilies, cumin, cinnamon, star anise, spicy sauce, dark soy sauce, rock sugar, rapeseed oil, onions, green peppers, salt, vinegar, light soy sauce, thirteen spice seasonings, bay leaves, cardamom, angelica, beer, the materials are ready, clean the crayfish, rapeseed oil can achieve detoxification and cooling effect, it is better than salad oil and lard, add rapeseed oil to the pot and heat it, and then add dried chili peppers and peppercorns to stir-fry the fragrance, Then take it out, add some garlic, ginger, green onions to the pot and stir-fry, add star anise, bay leaves, cinnamon, nutmeg, cumin, angelica, licorice and stir-fry, and then put the cleaned crayfish in, stir-fry over high heat until the shell turns red and bright, add beer after stir-frying evenly, you need to submerge the body of the lobster, and then pour in the spicy sauce, thirteen spices, light soy sauce, rock sugar, vinegar, salt, dark soy sauce, the taste is good, boil over high heat, and then change to medium heat and cook for ten minutes, and finally add some onions, you can taste the taste after the green pepper is broken, Add some seasonings to your taste, and finally reduce the juice over high heat and serve.

Crayfish can be soaked in seasoning for a period of time before making it to let the seasoning taste first. Then stir-fry on a hot fire, stir-fry and then stew, and simmer over low heat to basically absorb the flavor.

1.First cut off the crayfish and shrimp legs, cut the shrimp head to remove the shrimp stomach, and the incision should be as small as possible when cutting the shrimp head, so as not to let the shrimp yellow flow out, because the shrimp yellow taste is very delicious, and then pull out the shrimp line.

2.Then put it in a basin and then put in water, use a brush to brush off the dirt on the crayfish, rinse it and set aside.

3.At this time, mince the ginger, flatten the garlic and chop it into minced garlic, remove the stems and seeds of the green pepper and cut the chili flakes.

4.Pour 200 grams of rapeseed oil into the pot to boil the scallion oil, boil the scallion oil with rapeseed oil to make the scallion oil more fragrant, when the oil temperature is hot, put in green pepper, star anise, garlic, coriander, shallots, and boil until all the ingredients are slightly charred.

5.Then remove the accessories, and then remove the excess scallion oil, leaving only 50 grams of scallion oil in the pot. Add the hot pot base and stir-fry, green onion and ginger stir-fry until fragrant.

6.Add the crayfish and stir-fry for a while, add cooking wine to remove the smell, cover the pot and simmer over medium heat for 10 minutes.

7. Add the green pepper slices, fry until broken, add seasonings and remove from the pot.

Hello friends, if you want crayfish to taste, this is to master its heat. The lobster you just bought can be rinsed several times under clean water to rinse the dirt on the surface of the lobster. Soak a basin, fill it with water, add two spoonfuls of salt and some vinegar, put the lobster in the water, stir it with your hands, and soak the lobster for ten minutes.

Brush and find a clean toothbrush, scrub the belly of the crayfish clean, and scrub it several times with a toothbrush until the water becomes clear and the green shrimp meat can be seen. Clean the head and shrimp lineThe head of the crayfish has most of the internal organs and heavy metals, which need to be removed, and a toothpick is inserted from the back of the lobster to extract the shrimp line. Finally, rinse the lobster.

The crayfish bought back are first kept in water for 1 day, then cleaned with a small brush, and the shrimp line is removed, and the upper part of the shrimp head is cut off.

After the ingredients are processed, add salt and white wine, stir well, and marinate for 1 hour. Add water to the pot and bring to a boil, add cooking wine, boil the ginger slices slightly, then put in the crayfish and blanch for 30 seconds, remove it immediately, and control the moisture.

Add cooking oil to the wok and cook until it is 6 hot, add the crayfish and fry for 30 seconds, and immediately remove the oil.

Add a little butter to the pot to dissolve, first add the above spices and slowly fry over low heat until fragrant, then add dried chilies, green onions, ginger and stir-fry until fragrant. Then put in the Pixian bean paste, and fry the hot pot base to stir-fry the red oil.

Then pour in beer, an appropriate amount of bone broth, add salt, sugar to taste, then pour in vegetable juice, light soy sauce and cook for 3 minutes, then put in the fried crayfish, cover and cook for 5 minutes.

Do not put the crayfish out immediately after cooking, it is best to soak it in the soup for another 10 minutes, so that the crayfish will be more flavorful. The spicy crayfish is ready.

Braised crayfish ingredients: crayfish elimination, green onion, ginger and garlic, soy sauce, cooking wine, salt, sugar, bean paste, light soy sauce, dark soy sauce, water, corianderMethod: 1) Wash the crayfish and cut the green onions, ginger and garlic into minced pork buckets for later use; 2) Heat the pan with cold oil, stir-fry the green onion, ginger and garlic over medium-low heat until fragrant, add the bean paste and stir-fry; 3) Add the crayfish and stir-fry a few times, add an appropriate amount of soy sauce, cooking wine, salt, sugar, light soy sauce, dark soy sauce, and stir-fry evenly; 4) Pour in clean water, the amount of water has just flooded the crayfish, turn to low heat and boil for 20 minutes after boiling, in order to make the crayfish flavorful, you can occasionally turn the crayfish in the process of burning to change its position; 5) Sprinkle with chopped coriander.