How do you make a delicious pot of spicy crayfish?

Lobster is a very delicious food, many people like to eat lobster, in the season of eating lobster, you will find that the streets and alleys are full of secret methods of roasting lobster, many people are in an endless stream of lobster. But many foods have their pros and cons, and lobster is no exception. The benefits of lobster to human health, first, it is animal protein, which can provide high-quality protein to the human body, and can bring some benefits brought by these animal proteins such as body repair, cell repair, enhanced resistance, and immunity to human health; Second, lobster also contains a small amount of astaxanthin, which has a certain antioxidant effect and has a preventive health care effect on chronic diseases, aging, tumors, etc.; Thirdly, lobster has some other vitamins and minerals, which are also beneficial to the health of the body.

Spicy crayfish is a delicacy that many people like to eat in summer, so how should a pot of delicious crayfish be made?

1. Wash and slice the green onion and ginger, peel and pat the garlic loosely. <>

2. Pour small and lobsters into clean water, add salt and sesame oil, raise for half a day to let the crayfish vomit dirty, and brush clean with a toothbrush.

3. Pull the tail armor in the middle of its tail with your hand, and pull it out of the intestine.

4. Heat an appropriate amount of oil on the fire, and fry chives, ginger, garlic, peppercorns, star anise, bay leaves, and dried chili peppers.

5. Add 2 tablespoons of Pixian bean paste, change to low heat and stir-fry the red oil. <>6. Turn the heat to high and pour the drained crayfish into the pot and stir-fry quickly.

7. Wait for the crayfish to turn fiery red, cook 1 tablespoon of white wine and stir-fry evenly.

8. Add 2 tablespoons of light soy sauce, 1 2 tablespoons of salt, 1 3 tablespoons of sugar, and stir-fry a few times.

9. Pour beer over crayfish 2 3 places.

10. Cover and simmer over medium heat.

11. Simmer until the soup is 1 3 left, then change to high heat to reduce the juice. <> above is the method of crayfish, which is simple and easy to make, and you can eat delicious crayfish every day after learning it.

After washing the freshly bought crayfish with clean water, remove the crayfish thread and cook it.

Cleaning: When buying crayfish, ask the stall owner to help remove the gills in the shrimp head, pull the shrimp line out of the shrimp tail, and carefully scrub it with a brush after coming back, and don't eat the shrimp head, but because there is shrimp yellow in the shrimp head, the flavor can be better released when frying the crayfish, so the head is not directly removed. Rinse and drain the water for later use.

Frying: Put more oil in the pot, put the cleaned crayfish into the oil pan and fry it until it completely turns red, one is because high-temperature frying can sterilize, and the other is fried, the crayfish skin will become crispy, and the taste will be better. Once fried, serve them on a plate.

Put the bottom oil in the pot, put the pepper, green onion, ginger slices, star anise, cinnamon, bay leaves, and Sichuan pepper into the pot and stir-fry, add the hot pot base and continue to stir-fry until all the fragrance comes out.

At this time, the fried crayfish can be put into the pot, put the prepared beer in, add oyster sauce, salt, cover the pot, cook on high heat for 5 6 minutes, and finally add sugar and a small amount of vinegar, in order to neutralize the taste, make the taste more delicious, take the juice, and you can get out of the pot.

The ingredients must be complete to be delicious.

Spicy crayfish isn't really delicious.

1. After the completion of the cleaning and processing steps, it is necessary to prepare the materials, since it is a homely practice, of course, the materials used are also commonly prepared at home, such as: garlic, ginger slices, dried chili peppers, green onions, Sichuan peppercorns, but there is also one of the most important is the hot pot base, recommended Qiaotou hot pot base, which is bought after seeing everyone recommended on Zhihu, really praised, more than 20 crayfish, the dosage is about one-third, and the taste is heavy as appropriate. 2. Heat the pot from the fire, add oil, boil until it is eight minutes hot, put in the hot pot base, ginger (sliced), garlic (pressed), dried red pepper, Sichuan pepper, and stir-fry until fragrant!

Put the shrimp into the pan, stir-fry, pour in cooking wine and light soy sauce, and continue to stir-fry. 3. Pour the processed crayfish into the pot and stir-fry until it changes color. 4. After the shrimp is stir-fried until it changes color, add a few pieces of rock sugar, add water (you can also put beer), cover the shrimp, cover the pot, simmer over medium-low heat.

5. During the simmering process, remember to turn the lid over in a few minutes to make the shrimp more flavorful. When the soup is almost dry, remove the lid and continue to stir-fry for a while until the soup is dry! Ready, plated!

Crayfish: I think the most important thing is to make the seasoning well.

1. Add more oil than usual to the queen's pot, boil until 3 is hot, add chili, fresh pepper, green onion, ginger and garlic to stir up the fragrance; Add spices such as bay leaves, star anise, cumin, oyster sauce, and hot sauce; 2. Add the washed crayfish and stir-fry evenly; 3. Then pour in white wine, light soy sauce and dark soy sauce, add sugar and stir-fry to make the fragrance; 4. After seeing the crayfish curled, pour in 200ml of water, cover and simmer over medium heat for 8 minutes, and finally add an appropriate amount of salt to taste, increase the heat and dry the soup slightly.

Put the shrimp into the pan, stir-fry, pour in cooking wine and light soy sauce, and continue to stir-fry.

Population increase and decrease) [auxiliary materials]: millet spicy, two wattle strips, pickled ginger, pickled chili, 3 to 5 garlic, 3 coriander, 3 shallots, 1 green onion, 2 celery.

Seasoning]: beer cans, light soy sauce, sugar, salt, two spoons of Pixian bean paste, appropriate amount of Sichuan pepper, rock sugar.

The first step: buy crayfish in the market, ask the boss to help deal with it, their practice is to kill it first, and then spray it repeatedly with a high-pressure water gun, and only need to pull out the shrimp line after returning home, and then soak it in clean water for half an hour, and then wash it again It is very clean.

tips: The amount of 4 people I bought this time is a little more than 4 catties. If you have few people, you can also take it home and brush it yourself with a toothbrush and dispose of it yourself.

Step 2: Prepare the ingredients, cut the pickled ginger and chili pepper into small pieces, cut the garlic into granules, cut the millet spicy and the two wattle strips into rings, cut the green onions into small pieces, cut the coriander and shallots into small pieces, and prepare them all for later use.

Tips: You have to work hard to eat crayfish seasoning, I have prepared three bowls, and I must be willing to put them, which is the trick one. Of course, 4 catties of crayfish must also be more to be delicious.

Step 3: Heat the oil in the pot, put the garlic granules first, fry the fragrance over low heat, among all the ingredients, the shallots and coriander are not put, put half of the two wattle strips and green onions, pour all the rest, and then add a few rock sugar to continue stir-frying.

Step 4: Add two spoons of Pixian bean paste, then stir-fry until the oil comes out.

Step 5: Pour in the crayfish and stir-fry over high heat until it turns red.

Step 6: Pour in the beer, almost over the position of the crayfish, my amount is large, add a whole can and a half can is suitable, if you have a small amount, add a can.

Tips: To remove the fishy, you must add beer to better suppress the fishy smell, this is the second trick.

Step 7: Bring to a boil over high heat, turn to low heat and simmer until less than half of the water remains, add light soy sauce, taste the taste to see if you need to add salt, and turn evenly. Then add the remaining two wattle strips, green onions, coriander, and shallots, and turn them evenly again.

Tips: Add chili pepper and green onion in two parts, so that you can see the fresh green color out of the pot and the dish is better-looking; There is also a part of the aftermath that is also fresh, with their fresh fragrance.

Step 8: The soup must not be boiled dry, turn off the heat and remove from the pot in the previous step, and taste it quickly, it tastes delicious. I made a coleslaw and vegetarian soup dish, and together they were a favorite of the whole family.

Preparation of spicy crayfish.

To make spicy crayfish, you need to prepare some crayfish, sesame sauce, rock sugar, garlic, salt, vegetable oil, dried chili, chives, star anise, Sichuan pepper, Pixian bean paste, crayfish put in the pool to rinse it takes a while, you must do it seriously, all the materials are ready for standby, add oil to the pot, burn until it is hot, put the garlic slices and dried chili peppers down and fry the fragrance, and then add Pixian bean paste, add parsley segments, Sichuan pepper and then add some rock sugar to continue stir-frying, Then put the bean paste down and fry it to make it fragrant, add the crayfish, keep stir-frying, turn the crayfish evenly, add the appropriate amount of water, generally in the half of the crayfish, sprinkle some pepper and salt, add the right amount of water and boil for about three minutes, wait until the soup shrinks and sprinkle some green onions to get out of the pot, the taste is very good.

Nutritional value of spicy crayfish.

Spicy crayfish is very rich in protein, the meat is very soft, easy to digest, and it is also very rich in selenium, iodine, zinc, magnesium, magnesium can regulate the ability of the heart to move, can protect the cardiovascular system, can also reduce the cholesterol content in the blood, prevent arteriosclerosis, can also make the coronary arteries dilate, to prevent myocardial infarction and hypertension.

Spicy crayfish contains sodium, which can regulate osmotic pressure, balance acid-base, maintain normal blood pressure, and improve neuromuscular excitability.

To make spicy crayfish, you need to prepare some fresh crayfish, salt, green onions, garlic, dried chili, bean paste, cooking wine, sugar, ginger, onions, peppercorns, hot pot base, first prepare the materials, clean the crayfish repeatedly with a brush, and then soak it in water for about 10 minutes for later use, cut the green onion into segments, slice garlic and ginger, cut the onion into slices, cut the dried chili pepper into sections, heat the oil in the pot, put the bean paste, and the hot pot base to fry the red oil, and then add the chili pepper segments, peppercorns, Onions, garlic slices, green onions, garlic, ginger slices stir-fry fragrant, after the accessories are fried, pour the crayfish into the pot and stir-fry, then pour in cooking wine and stir-fry evenly to continue cooking, sprinkle some salt before going out of the pot, and the sugar can be eaten to taste, because the crayfish grows in the silt, so the tail part and the head must be cleaned, and cooking wine must be put when making crayfish, so as to achieve a good fishy smell. During the cooking process, it is also necessary to pay attention to the heat and cook thoroughly in order to kill the E. coli, and it is best not to eat crayfish, there are many parasites in the head.

The crayfish is cleaned, put it in a pot of hot oil, fry for 15 seconds and take it out, leave the bottom oil in the pot, put ginger, garlic, pickled pepper and stir-fry, put the shrimp and stir-fry, add beer, salt, chicken essence, sugar, simmer for 20 minutes, collect the soup out of the pot, and sprinkle with chopped green onions.

Here's how to make the recipe:1

Remove the lobster from the shrimp line, brush it with a brush, wash and control the moisture;

Heat a wok and pour in Arowana ae pure coriander oil, pour more;

Fry the lobster in batches, fry it until the lobster turns red, and remove it;

Heat the oil of the fried lobster, add ginger slices, Sichuan pepper, star anise, sesame pepper, dried chili, bay leaves, cinnamon and stir-fry the fragrance, add Pixian bean paste and fry the red oil, add boiled water to boil, and the water is level with the lobster;

Pour in the lobster and stir-fry;

Add a tablespoon of oyster sauce and rock sugar and stir-fry;

Add a few drops of white wine before cooking, add green onions, green peppers and coriander.

1. Handle the lobster cleanly and marinate it with ginger, green onion and cooking wine juice for half an hour.

2. Chop the bean paste finely, mince the ginger and garlic, chop the perilla, and chop the green onion.

3. Put the pot on the fire, put in vegetable oil, when it is 60% hot, put in the lobster baby and fry it slightly, pour it into a colander and drain the oil.

4. Leave the bottom oil in the pot, add dry pepper powder, bean paste, garlic paste, chili sauce, minced ginger and minced garlic and stir until fragrant;

5. Pour in the lobster brocks, cook in cooking wine, add fresh soup, salt, chicken essence powder, monosodium glutamate, perilla, cook over medium heat until the lobster tastes, and collect the thick soup over high heat.

Spicy crayfish need to prepare some crayfish, sesame sauce, rock sugar, garlic, salt, vegetable oil, dried chili, chives, star anise, Sichuan pepper, Pixian bean paste, crayfish put in the pool to rinse it takes a while, must be done seriously, all the materials are ready for standby, add oil to the pot, burn until it is hot, put the garlic slices and dried chili peppers down and fry the fragrance, and then add Pixian bean paste, add parsley segments, Sichuan pepper stir-fry and then add some rock sugar to continue stir-frying, and then put the bean paste down to fry the fragrance, add the crayfish, keep stir-frying, turn the crayfish evenly, add an appropriate amount of water, generally in the crayfish half of the position, sprinkle some pepper and salt, add the appropriate amount of water and boil for about three minutes, wait until the soup shrinks and sprinkle some green onions to get out of the pot, the taste is very good.

Nutritional value of spicy crayfish.

Spicy crayfish is very rich in protein, the meat is very soft, easy to digest, and it is also very rich in selenium, iodine, zinc, magnesium, magnesium can regulate the ability of the heart to move, can protect the cardiovascular system, can also reduce the cholesterol content in the blood, prevent arteriosclerosis, can also make the coronary arteries dilate, to prevent myocardial infarction and hypertension.

Spicy crayfish.

This season, how to lack crayfish, supermarket crayfish from 3 catties a catty, and the ingredients are prepared next to the crayfish, decisively start with 3 catties. There are many people in the family, not afraid of not being able to finish eating, and the shrimp meat is originally so ordered, it is too expensive to eat outside, and it is not necessary to use live shrimp with Hu liquid, it is not difficult to make it yourself.

Ingredients: crayfish, crayfish base, ginger, lemon, cooking wine, garlic, edible oil.

Steps: Step 1, rinse the crayfish with water several times, or take a toothbrush to scrub them one by one, remember to take the shrimp head, and be careful to be clamped.

Step 2: Prepare water in a pot and bring to a boil over high heat.

Step 3: After the water is boiled, add cooking wine, ginger slices, a few cloves of garlic, lemon slices, wash the crayfish, and cook until the crayfish is bright red.

Step 4: Add the shrimp and boil for another 5 minutes.

Step 5: Drain the crayfish and set aside.

Step 6, add cooking oil to the pot, about 200ml, this one forgot to take a picture, took a previous picture, actually more oil than the picture.

Step 7: Add crayfish to the hot oil and stir-fry evenly to make filial piety. This is also a large pot of crayfish, which is not very easy to stir-fry.

Step 8, add the base material after the sail draft, a bag, this area can be made of crayfish, I put it all in!

Step 9: Stir-fry evenly, add water and cook for another 5-10 minutes. Serve and serve. Because there is everything in the base, I didn't add any extra seasoning! Only a few cloves of garlic were added. Because I want to eat garlic.

Step 10, done, numb and spicy! Delicious Wear disposable gloves when eating