How to make delicious crayfish, how to make crayfish delicious

Material. Crayfish, cumin powder, cooking wine, light soy sauce, salt, peppercorn powder, dried chili, star anise, garlic, ginger.

Method. 1. Clean up the crayfish first. Some people like to take the shrimp head, some don't, look at their own.

Take a toothbrush that you don't use and brush your belly and paws clean when you're tidying up. The crayfish tail has three petals, grab the middle one, and pull it! The dirty intestines are all gorgeous!

When you eat, you can rest assured, and you don't have to be very careful to make your intestines like eating at the night market.

2. Start stir-frying, with an appropriate amount of oil, and fry the ginger slices, star anise, and dried chili peppers until fragrant. Star anise 2 4 pcs., adjust according to the number of crayfish and your preference. If you like spicy, you can put more dried chili peppers. Crayfish in the pot!

3. After stir-frying a few times, you can add light soy sauce, salt, and Sichuan pepper powder according to your taste. If it is with shrimp heads, add a little more. A little bit

4. Add water to cover the shrimp, cook over medium heat, and cook until half of the soup is still in it. Put cumin powder and garlic. If you like the cumin flavor, you can put a lot of garlic, and you can use a kitchen knife to flatten it first, but don't put it too early.

Garlic that has been boiled for too long will not taste good and will not have a sterilizing effect.

5. Cook for another two or three minutes to let the flavor of cumin enter the shrimp and it is ready to cook!

The perfect match for crayfish and konjac.

This is caught in the field, the size is very large, if you are afraid that it is not clean, you can fry it in oil first, put it in the narration after frying, prepare the seasoning green onion, ginger, garlic and bean paste and fry it until fragrant, and then pour the fried lobster in front of it, you can put water or beer to burn, and you can put more chili peppers if you like to eat spicy.

Crayfish practice:

Ingredients: 2 catties of crayfish, a handful of garlic, 5 slices of ginger, 2 sections of green onions, 200 grams of corn oil, 600 grams of water, spicy crayfish, and a pack of 200 grams of seasoning.

Step 1: Prepare the materials. After the crayfish is bought, cut off the whiskers and feet, then go to the shrimp line, cut off 1 3 shrimp heads, and brush them clean! This way to eat safe and clean.

2. Peel the garlic and slice the ginger. Cut the green onion into 2 pieces. Then pour corn oil into a clean and waterless non-stick frying pan, add ginger slices and garlic cubes (no need to flatten or chop), turn on high heat to start heating the oil, and then stir-fry the ingredients until fragrant.

3. When the aroma of the ingredients comes out, pour in the drained lobster and start stir-frying.

4. It needs to be fried until the shrimp shell basically turns red.

5. Then add 200 grams of spicy seasoning and stir-fry evenly.

6. Add water to cover the lobster. Stir-fry evenly, then turn to low heat and simmer for about 25 minutes.

7. Basically stew to taste, the lobster is also cooked, and then turn to high heat to collect the juice! Serve on a plate and sprinkle with chopped green onions! Ingredients and the like can be put together, or the lobster can be taken out and plated.

8. Finished products.

Material. 1 pound of crayfish, green onion, ginger, garlic, 3 sharp chilies, a few red peppers, beer, sugar, salt, oil.

Method. 1. A pound of crayfish, wash the belly with a toothbrush and remove the intestines.

2. Finely chop the green onion, ginger and garlic, and also mince the three sharp peppers.

3. The oil is about two taels, and this thing is fragrant with many oils. Put the oil into the pot for eight minutes, put a few red peppers, fry the fragrance, put the crayfish and stir-fry, successively put the chopped green onions, ginger, garlic and peppers, and then stir-fry;

4. A cup of beer is poured over the pot, there are two taels, cover the pot and simmer.

5. After three minutes, add sugar and salt, stir-fry and simmer for another three minutes, then remove from the pot and eat. From the moment it is in the pot to the time it is out of the pot, the whole time is 12 minutes.

The crayfish loofah cup is not only delicious and nutritious, but also super simple to make. (The key is not spicy) crayfish loofah cup.

1.Ingredients to prepare: crayfish, loofah, eggs.

2.Remove the intestines of the crayfish, (the tail of the crayfish has three petals, pinch the middle one, gently pull it out, and you can pull it out).

3.Brush every crayfish with a toothbrush, especially the belly of the crayfish.

4.Put the crayfish in the pot, put an appropriate amount of water + salt, cook, remove the head, and leave 1 3 tails for later use.

5.Beat the eggs, put an appropriate amount of warm water, and add an appropriate amount of salt.

6.Peel the loofah.

7.Cut evenly into several sections.

8.Dig out 2 3 loofah pulps and make a loofah cup.

9.Pour the egg mixture into the loofah cup.

10.Steam in the steamer, put the crayfish on the loofah cup and serve.

How do you make crayfish delicious? Teach you a little trick and learn that you can do it too.

The excitement of summer food must be inseparable from crayfish, and paired with cold beer, that taste makes many people dream. Thirteen spices, spicy, garlic, fragrant ......After talking about so many flavors of crayfish, have you started to drool?

As an "Internet celebrity" of summer food, crayfish has also experienced a lot of rumors, and many people are also puzzled, such as can the head of crayfish be eaten? And crayfish are so dirty that they don't have parasites? And what is that yellow thing after breaking the head? Is it OK to eat? ......

Indeed, every time I see everyone ordering crayfish, they throw away the shrimp head, and whether the shrimp head can be eaten is also a matter of concern to everyone. Maybe many people don't know why they throw shrimp heads, but they just watch others throw them and throw them themselves. I would like to tell you that unlike other fish, the main internal organs of shrimp are concentrated in the head, and breathing, food processing, and digestion are all carried out in the head, so you can imagine how dirty it will be.

In addition, shrimp heads accumulate heavy metals and other substances, which are not good for people's health, so many people do not have shrimp heads.

Crayfish, also known as crayfish, is native to the Gulf Coast of North America, and it was introduced to China by the Japanese. Perhaps the Japanese who introduced crayfish did not think that one day it would become a delicacy on the table of Chinese, and it can be eaten from south to north, and the way to eat it varies depending on the region. This is also thanks to the fact that the Chinese like to ponder and eat, and have developed a variety of ways to eat crayfish.

The crayfish body is relatively dirty, so it needs to be cleaned up before eating, the usual practice is to use water, add some vinegar and salt, let the crayfish spit out the dirt on the gills, and then use a toothbrush to wash off the dirt on the crayfish's body after standing for a period of time. The last step is to remove the shrimp line and internal organs, and only after all the steps have been followed can the cooking begin.

Although it takes a lot of time for crayfish to clean up, the taste in the mouth is different. According to statistics, the most popular way to eat crayfish is thirteen spices, and the method is relatively simple. Put oil in a pan and cook until it is 50% hot, pour in the crayfish and fry for 10 seconds, then remove and drain the oil.

Put a little oil in the pot again, add the garlic and ginger to stir-fry until fragrant, and then put the cinnamon, star anise, angelica, bay leaves, etc. together in the pot and boil over low heat until fragrant.

Put the prepared bean paste and dried chili peppers into the pot for stir-frying, then put in the fried crayfish, add beer, appropriate amount of water, salt, sugar, pepper, oyster sauce, thirteen spices and other condiments, and cook for 20 minutes on low heat, fresh and spicy, red and bright color, absolutely delicious in the world.

That's why everyone loves it, especially in summer, it's a must-have food for parties.