How to cook lobster to eat, crayfish, how to cook crayfish is delicious and simple

Spicy crayfish can be made.

Ingredients: 300 grams of crayfish.

Excipients: salt, 1 teaspoon vinegar, 1 green onion, 5 slices of ginger, 5 cloves of garlic, 15 Sichuan peppercorns, 7 dried chilies, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon vegetable oil, 1 tablespoon of steamed fish soy sauce, 1 teaspoon sugar.

Steps:1Put vegetable oil, garlic slices, ginger slices, green onions, dried pepper slices, and Sichuan peppercorns into the pot together.

2.Pour in the washed and beardless crayfish. After buying the crayfish, put it in a basin, rinse it with water twice and put in 2 tablespoons of salt, and then pour in water to soak the crayfish for 2 hours for better cleaning.

Remove the black line (shrimp intestines) of the crayfish: control the crayfish with one hand, pinch the tail wing in the middle of the crayfish's tail with the other hand, and gently pull it off.

3.Add light soy sauce, dark soy sauce, steamed fish soy sauce, vinegar, cooking wine, and add a small bowl of water.

4.Add 1 teaspoon salt and sugar and stir well.

5.Close the lid and press the pot button to start the automatic cooking program.

6.When cooking is finished, serve on a plate.

Crayfish with head cramps removed, fried or fried are delicious.

Stir-fried crayfish

Materials:1500 grams of crayfish.

Seasoning:60ml salad oil, 4 tsp salt, 2 tsp soy sauce, 2 tsp chicken essence, 40g ginger, 50g garlic, 40g Sichuan pepper, 50g dried chili, 2 tsp cooking wine, 40g green onion, 6 tsp sugar, 1 tsp pepper, 1 tsp salt and pepper.

Method:

1. Rinse all the crayfish with strong water several times, and then treat them one by one: pinch the back with the left hand, brush the faucet with a toothbrush with the right hand, and cut off the long beard.

2. After all the shrimp are brushed and washed, soak them in clean water with a little vinegar, remove and drain them after 10 minutes, and pay attention to prevent them from crawling out.

3. Wash the green onion and cut it into chopped green onions. Remove the roots of the garlic and wash it and cut into slices. Scrape the dried ginger, wash it and cut it into shreds. Dried chili peppers are cut into thin strips after removing the root with scissors.

4. Heat the oil in the wok over high heat, add Sichuan peppercorns, and fry slowly over low heat. When the oil is boiling, add the dried chili shreds and turn them from time to time. When the shredded chili pepper is just yellow-red, change the heat to high and add the ginger, garlic slices, and chopped green onion in turn to burst the fragrance.

5. Put the drained crayfish into the pot, add cooking wine to the pot, add soy sauce, salt and white sugar and stir-fry for 5 minutes.

6. Add 1 bowl of boiling water, cover and simmer over low heat to taste, when the soup is basically dried after 8 minutes, change to high heat and add chicken essence, white pepper, pepper and salt powder and stir well.

Nutritional value:

1. The calcium content of crayfish is higher than that of most freshwater shrimp and marine fish and shrimp, and the amino acid composition is better than that of meat, and it contains essential amino acids needed by the human body, which are easy to be digested and absorbed by the human body.

2. The content of trace elements such as zinc, iodine and selenium contained in crayfish meat is higher than that of other foods, and at the same time, its muscle fibers are delicate and easy to digest and absorb.

3. Crayfish contains magnesium, magnesium has a certain auxiliary effect on heart function, can protect the cardiovascular system, it can reduce the blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate the coronary arteries, which is conducive to preventing hypertension and myocardial infarction.

Method: 1. Clean and process crayfish. Prepare green onions, ginger slices, garlic cloves, Sichuan peppercorns and dried chilies; Mix the steamed fish soy sauce, light soy sauce, aged vinegar, sugar, etc. into a bowl of sauce for later use.

2. Then add oil to the pot and heat it, pour in the crayfish and oil until the shrimp shell turns red and take out; Remove most of the oil from the pan; Use the remaining oil in the pot to fry the peppercorns over low heat until fragrant, and pick out the peppercorns.

3. Then put in the green onion, ginger slices, garlic cloves and dried chili peppers to stir-fry, pour in the oil and stir-fry the crayfish together, then pour in the prepared bowl juice, add half a bowl of beer or water to boil over high heat, cover and simmer for a minute over medium heat to make the crayfish taste, and finally turn on the high heat to slightly dry the soup and then it can be served.

The crayfish is clean, the crayfish is hot in the pot oil, fry for 30 seconds, leave the bottom oil in the pot, put ginger slices and onion shreds and fry until the skin is golden and take out, put dry pepper, pepper, sesame pepper, hot pot base and fry until fragrant, put the crayfish and fry well, put beer, water, add salt, chicken essence, sugar, dark soy sauce, pepper after boiling, cook for 5 minutes on high heat, add water starch to thicken, pour onion oil, put the green onion section and fry well.

Crayfish is actually not difficult to make delicious, pay attention to a few points:

1. Try not to remove the shrimp line, which can keep the shrimp meat tender and tender. Just unplug it when you eat it.

2. It is best to superheat and fry the crayfish for 1 minute before stir-frying, so that the meat quality is better.

3. The seasoning can have spicy, minced garlic and other flavors, pay attention to the flavor, such as the taste of minced garlic, it should be divided into minced garlic and minced garlic, the minced garlic is fried to make the fragrance, and the minced garlic is easy to taste.

Summary. First clean up the crayfish, then boil the oil, pass the crayfish through an oil, then take out the oil and control the oil, put a little oil in the pot and add ginger and garlic to stir-fry until fragrant, then add the crayfish, stir-fry for a while, then add the seasoning and stir-fry evenly, then add an appropriate amount of water or beer, cover and boil, and then reduce the juice over high heat and then add the chives and stir-fry a few times to get out of the pot

First of all, clean up the crayfish, then bend the pot after the banquet to burn the oil, the crayfish through an oil, and then take out the control of the oil, put a little oil in the pot and add ginger and garlic to stir-fry and then add the crayfish, stir-fry for a while, then quickly add the seasoning and stir-fry evenly, then add an appropriate amount of water or beer, cover and boil, and then reduce the juice over high heat and then put in the chives and stir-fry a few times to bury the silver out of the pot.

Oh my God, you've said a great job! Can you elaborate on that?

First of all, clean up the crayfish, then bend the pot after the banquet to burn the oil, the crayfish through an oil, and then take out the control of the oil, put a little oil in the pot and add ginger and garlic to stir-fry and then add the crayfish, stir-fry for a while, then quickly add the seasoning and stir-fry evenly, then add an appropriate amount of water or beer, cover and boil, and then reduce the juice over high heat and then put in the chives and stir-fry a few times to bury the silver out of the pot.

Here's how to make crayfish:Preparation: appropriate amount of crayfish, appropriate amount of green onion, ginger and garlic, cumin, pepper, appropriate amount of star anise, black bean, small red pepper, cooked sesame seeds, pepper, oyster sauce, sugar, salt, chicken essence, abalone juice appropriate amount.

1. After the crayfish is washed twice with clean water, put in 2 tablespoons of salt and a few drops of sesame oil, and then pour in the water that has not been used in the crayfish, soak it for 2 hours and spit out the mud, wash the belly of the crayfish with a clean toothbrush, pull out the shrimp intestines, and rinse it well.

2. Slice the ginger and garlic, cut the green onion into sections, put an appropriate amount of oil in the pot, add the green onion type ginger and garlic and stir-fry until fragrant.

3. After stir-frying the fragrance, add spices such as red pepper, fennel, Sichuan pepper and black bean, and put in the crayfish after stir-frying.

4. Cook in Shao wine, add salt, sugar and chicken essence, add oyster sauce and stir-fry until fragrant, then add boiling water.

5. After the heat boils, boil over low heat to taste, then add the abalone juice and reduce the juice over high heat for 10 minutes.

6. Finally, sprinkle in cooked sesame seeds, and then drop a little sesame oil.

Hello, the preparation of spicy crayfish is as follows:

Ingredients: Crayfish.

Excipients: garlic, ginger, coriander, cooking wine, soy sauce, sugar, salt, a little monosodium glutamate, a bottle of beer.

Method:1First of all, we started from cleaning and pruning, we ate our own food very cleanly, removed the head and cheeks, and also took the shrimp intestines from the tail.

Pull it off. 2.It's trimmed, and it's going to have to be washed again.

3.Put enough oil in the pot, put a few slices of ginger, pour the crayfish down after the oil boils, fry on a simmer, and fry until the shrimp shell is completely braised and can be picked up and placed on an empty plate.

4.Leave a small amount of oil in the pot, stir-fry the garlic, ginger, and chili peppers together until you smell the fragrance.

5.Return the fried crayfish to the pot and stir-fry, add salt, sugar, cooking wine, and soy sauce to stir-fry.

6.Once the crayfish is sautéed through, pour a bottle of beer into the pan.

7.Cover the pot and simmer for a while until it comes to a boil and reduce the juice.

8.The reed chain collected in the soup is almost put into monosodium glutamate, and then it can be stir-fried.

9.Put on the washed and cut coriander and you're done.

1.Boil the lobster in clean water.

In fact, if you want to eat the original taste of crayfish, it is best to boil it in water, too much seasoning will cover up the deliciousness of crayfish.

After the crayfish is cleaned, pour water directly into the pot, then add green onions, ginger, garlic, add an appropriate amount of salt, add cooking wine and cook. Cooked crayfish will give off the umami flavor of the lobster that rushes to the land. It is especially delicious to eat a bite of meat q dipping sauce.

2.Slippery shrimp. The meat of crayfish is also delicious, whether it is in soup or hot pot.

First of all, the crayfish needs to remove the head, then remove the shrimp line on the tail, and then peel off the shell of the crayfish to become a shrimp. Put the lobster in the food processor and beat it slightly, not too broken, the granular is more delicious. Add some starch and you can make a delicious shrimp paste.

The shrimp are smooth, boiled in soup, or eaten in hot pot, all of which are particularly delicious.

3.Stir-fry the crayfish.

Stir-frying is a popular method of making it. Stir-fried crayfish is similar to the usual fried seafood. When stir-frying, you can put more seasoning, add some green onions, ginger and garlic, and then add some green onions, and the taste will be more skinny.

The delicious way to make crayfish is as follows:Ingredients: 500 grams of crayfish, appropriate amount of dried chili pepper, appropriate amount of dried lead in ginger slices, appropriate amount of garlic, appropriate amount of green onions, 4 tablespoons of oil, 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt.

1. Ingredients: crayfish (cleaned up), dried chili pepper (cut), ginger slices, garlic, green onions.

2. Heat 4 tablespoons of oil in a pot, add dried chilies, ginger slices, and garlic to the pot.

3. Then, add the crayfish and add 3 tablespoons of cooking wine.

4. Add an appropriate amount of clear water.

5. Next, add 3 tablespoons of light soy sauce.

6. Add a spoonful of white sugar.

7. Add 1 tablespoon of salt.

8. Season to bring to a boil and cook for 4-5 minutes.

9. Then, put in the green onion segment and serve.

10. Remove from the pot and serve on a plate.

1. Remove the crayfish head, wash it, make the soup base with ice hockey chicken soup, add half a bottle of mineral water and cook for ten minutes.

2. Stir-fry the pot with scallion oil, first fry the green onion segments and ginger slices, put the lobster tail after the oil is hot, drain the water before putting the lobster tail, stir-fry it, and wait for the guessing posture to change the color a little after the cooking wine, add the pot lid and simmer.

3. Stir-fry minced garlic in scallion oil, wait until the fragrance comes out, add chicken broth, salt and sugar.

4. Pour in the lobster tail that has just been fried, bring to a boil over high heat, turn to low heat and simmer for ten minutes after boiling, add a book of black pepper out of the pot, sprinkle a little chopped green onion, and drizzle a little sesame oil ear cover.