The detailed method of spicy crayfish with juice is for guidance from a master

Method 1. Ingredients Lobster (scientific name: Crayfish in the North) Dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander. Production process 1Taste shrimp.

Raise the lobster in clean water for at least one to two days to allow the shrimp to spit out all the mud from their bodies. Use a discarded toothbrush to scrub the lobster clean, especially the connection between the head and the body, which is very dirty; If necessary, consider removing the head of the lobster and making a cut on the back of the shrimp's tail to rip off the black line. 2.

Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, wait for the surface of the shrimp to be red and quickly pick up and set aside, remove from the pot; 3.Put an appropriate amount of vegetable oil in a pot, put garlic and ginger in the oil pan and fry the fragrance over medium heat, then put the shrimp, star anise, and cinnamon into the pot and add an appropriate amount of water.

Ingredients for the production (11 photos) cook over high heat 4After the water boils for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it simmer for a while; 5.Turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer over medium heat for ten minutes, wait for the water to boil into a thick juice, add chopped green onions out of the pot and serve in a bowl.

If you like to eat spicy food, you can add hot sauce containing tempeh to make the taste more spicy and rich!

Practice 2. Ingredients 500g fresh crayfish, 3 chives, 1 ginger, 6 cloves of garlic, 1 tablespoon of Sichuan peppercorns, 6 dried chilies; Seasoning: 1 tsp sesame oil, 1 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 2 tsp monosodium glutamate; Production process 1

Wash the crayfish and cut the thick skin; Taste shrimp.

2.Cut the green onion into white pieces 3Wash and mince ginger and garlic; 4.

Wash the green onion leaves and peppercorns, chop them into minced pieces, add a little boiling water, refined salt, monosodium glutamate, sesame oil, and balsamic vinegar to make a sauce; 5.Pour an appropriate amount of boiling water into the pot, add green onions, minced ginger, minced garlic, chili peppers, cooking wine, after boiling, put in crayfish, dip in the sauce after cooking. Features:

The spicy flavor is strong and the taste is delicious. You can also fry and then simmer before collecting the juice, and the taste is also great.

Method three. Ingredients Ingredients: 500 grams of lobster (large-headed freshwater shrimp).

Seasoning: 1000 grams of vegetable oil (actual consumption of 50 grams), 3 grams of refined salt, 4 grams of monosodium glutamate, 3 grams of chicken essence powder, 15 grams of cooking wine, 10 grams of Guilin chili sauce, 10 grams of bean paste, garlic paste, ginger, garlic, 15 grams of perilla, 10 grams of dried pepper powder, 5 grams of green onions, 500 grams of fresh soup. Production process 1: Wash the lobster after slaughtering, and marinate it with ginger, green onion and cooking wine juice for half an hour.

Taste shrimp. 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 to stir until fragrant, pour in lobster piglets, cook cooking wine, add fresh soup, salt, chicken essence powder, monosodium glutamate, perilla, burn over medium heat until the lobster tastes, collect the thick soup over high heat, and put it into the soup basin.

3. Features:

You can eat it at Shangwei Lobster Restaurant.

Ingredients: 200 grams of crayfish, 20 grams of dried chili pepper, 20 grams of Sichuan pepper, 2 green onions, 4 slices of ginger, 4 bay leaves, 5 cloves of garlic, 1 star anise, 1 cinnamon, 45ml of light soy sauce, 15ml of dark soy sauce, 8 grams of brown sugar, 5 grams of salt, 30ml of high liquor.

Method: 1. Add more oil than usual to the pot, boil until it is hot, and add chili, pepper, green onion, ginger and garlic to stir up the fragrance;

2. Add the washed crayfish and stir-fry evenly, then pour in white wine, light soy sauce, dark soy sauce, add sugar and stir-fry until fragrant;

3. After seeing the crayfish curled, add spices such as bay leaves, star anise, cinnamon, etc., 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.

Remarks: We can put it in a basin and add a lid to put it in the freezer layer, and the crayfish will be anesthetized in about 15 minutes.

Crayfish are easy to absorb the flavor when simmered a little, and there is no need to crack the shell like a crab. I still recommend putting more chili peppers and peppercorns so that they taste good, or add a spoonful of Lao Gan Ma tempeh sauce, which will be more and more fragrant!

Homemade spicy sauce.

In the past, when I made Sichuan-style dishes such as "fish-flavored shredded pork" and "spicy tofu", I usually used some finished hot sauce, but because we used more dishes with hot sauce in our hotel, the cost was relatively high if we used the finished hot sauce for a long time. Specific method: soak 5 kilograms of dried red peppers in clean water for 24 hours, take out and 5 kilograms of Pixian bean paste, 500 grams of Sichuan pepper, and 500 grams of garlic cloves into a blender and grind them, put them into the 2500 grams of salad oil that is burned to four percent of the heat, stir constantly with a hand spoon to prevent sticking to the pan, add 500 grams of salt and 20 grams of chicken essence to taste, boil over low heat for 10 minutes, and then slowly pour in the boiling 1500 grams of salad oil, until the hot sauce is cool, put it in a bucket, pour in 200 grams of sesame oil, and it can be used.

Note: Water cannot be added during the boiling process, otherwise the fragrance will not be produced.

This hot sauce is ruddy in color, spicy and fragrant, and will not be bad for a long time, but the layer of oil on it should not be knocked off every time you take it, because the oil can prevent deterioration.

In addition to being used in Sichuan-style dishes, this spicy sauce can also be used as a dipping sauce for deep-fried stinky tofu, and it tastes very good.

Dried chili peppers are reused.

Our kitchen master often boils chili oil with dried chili peppers, and every time the remaining dried chili peppers are thrown away after boiling, I look very sorry, so I collect them and make a condiment with maltose, sesame seeds, etc., and the effect is really good. Specific method: take 100 grams of maltose, pour it into a pot, add 100 grams of boiling water, stir into a paste, add 150 grams of dried chili pepper after boiling chili oil, turn evenly, sprinkle with 15 grams of cooked sesame seeds, take it out and spread it out to dry.

The texture is crispy, moderately spicy, and slightly sweet, so it can be eaten directly, or it can be used to stir-fry slightly spicy dishes such as "Spicy Rabbit" and "Spicy Chicken".

Note: Do not boil the dried chili peppers too burnt and dry, otherwise they will have a burnt taste.

Here's how:

Ingredients: 1 lobster shell, 10g carrot, 10g green onion, 10g celery, 10g onion, 1g bay leaf, 5g thyme, 120g white wine, 20g flour, 20g tomato paste, appropriate amount of brandy.

To prepare the lobster sauce steps.

1. Heat the pot, add a little salad oil, and add the shrimp shells to stir the shrimp shells to bring out the fragrance.

2. Add brandy, choke out the fragrance, and after the alcohol evaporates, add green onions, onions, celery, bay leaves, thyme and carrots to stir-fry until fragrant.

3. Add tomato paste, at this time, pay attention to carefully fry the taste of tomato paste so that it will not be so sour, add white wine and boil off the alcohol.

4. Add flour and butter and stir-fry, you need to fry carefully to remove the powdery flavor of the flour.

5. Add cold water until all ingredients are covered, bring to a boil, turn to low heat and cook for about 45 minutes, and cook until thick.

Crayfish are one of the most popular foods in summer, and their delicacy often needs to be served with the right dipping sauce to indulge in. The following is the recipe for crayfish dipping sauce, so that you can also enjoy delicious crayfish at home.

Raw materials. 3 slices of ginger.

1 tablespoon minced garlic.

1-2 peppers.

Cooking wine to taste. 1 scoop light soy sauce.

1 tablespoon balsamic vinegar. 1 tablespoon of tahini.

1 tablespoon of peanut butter.

Salt to taste. 1 chicken bouillon.

Water to taste. Steps:

1.Grind the ginger into minced ginger and mince the chili peppers.

2.In a bowl, add minced ginger, minced garlic, minced chili, cooking wine, light soy sauce, balsamic vinegar, tahini, peanut butter, salt and chicken essence and stir well.

3.Place the mixture in a small bowl and set aside.

4.Take a pot of boiling water, add an appropriate amount of salt, put the crayfish in the water and cook for about 5 minutes, then put it in a bowl, dip it in the freshly mixed sauce and serve.

If you don't have chicken bouillon, you can use some chicken powder instead.

When the sauce is too thick, you can add the right amount of water to dilute it, usually in a 1:2 ratio.

Summary. This crayfish dipping sauce is very simple, and the seasoning is basically a common condiment in the average kitchen. If you want to make a better crayfish dip sauce, try the different flavors a few more times, or simply adjust the proportions to suit your taste.

Crayfish spicy soup how to make.

Ingredients olive oil bai 15 g.

500 grams of shrimp.

1 purple onion.

2 tablespoons of Thai curry paste.

2 tomatoes. Lemon juice 15 g DAO

15 grams of granulated sugar.

Coconut milk version 100 grams.

Fresh basil right.

30 grams of leaves or 5 grams of dried basil.

Method 1: Remove the shell and tail of the shrimp and remove the shrimp line, shred the onion, and cut the tomato into cubes.

2. Turn on medium-high heat and heat oil in a frying pan.

3. Add the onion and shrimp and stir-fry for 2 minutes.

4. Add the curry paste and continue to stir-fry for one minute.

5. Add tomato cubes, lemon juice and sugar, stir-fry evenly, turn to low heat, cover the pot and heat for one minute.

6. Pour in the coconut milk and basil leaves, continue to stir-fry over medium heat for 1 minute, remove from the pan.

Ingredients. Crayfish.

500g, 100g dried red pepper, appropriate amount of Sichuan pepper.

Accessories. Appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of bay leaf, appropriate amount of cinnamon, 1 tablespoon of sugar, 1 tablespoon of cooking wine.

Steps. 1.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.

2.Remove the black line from the crayfish (

Shrimp intestines. : 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.

If so. If you feel dangerous to deal with, you can put the crayfish in the pot and freeze them in the refrigerator, so that the lobsters will be honest.

3.Pour the red peppers into a pot with water. After boiling on high heat, turn off the heat and soak in the water in the pot for about 1 hour.

4.Remove the soaked peppers and use.

Garlic mortar. Mash, being careful not to splash on your face and eyes.

5.Pour water into the pot, boil over high heat, blanch the crayfish for 2 minutes, then remove it, rinse off the foam with water and remove it for later use.

6.Pour oil into the pot, add ginger, cinnamon and peppercorns and stir-fry until fragrant.

7.Bend in the smashed chili sauce on the stove and stir-fry until fragrant.

8.Pour in the blanched crayfish and stir-fry over high heat.

9.Sprinkle in garlic cloves and add fine salt.

10.Pour in a tablespoon of cooking wine to remove the smell.

11.Add a spoonful of sugar and stir-fry well.

12.Pour in water, it is better to cover the crayfish, boil over high heat and simmer for 20 minutes, the soup is thick.

Ingredients: Crayfish, appropriate amount of green onions.

Ginger to taste Garlic to taste.

7 dried chili peppers with salt to taste.

Sugar to taste, white vinegar to taste.

Cooking wine to taste, peppercorns to taste.

Pepper to taste. Steps to make spicy crayfish.

1.Prepare it, pour oil into the pot, the amount of oil is more than when stir-frying, and put peppercorns and chili peppers in the pot.

2.After the fragrance comes out, add the green onion, ginger and garlic, put in the cleaned lobster, add the appropriate amount of cooking wine, and stir-fry over high heat.

3.After stir-frying for five minutes, pour in the appropriate amount of salt and sugar according to the amount of lobster, and a little white vinegar.

4.Before cooking, add an appropriate amount of spicy peanuts and stir-fry evenly.

Tip 1When cleaning lobsters, rinse them several times and wash them carefully with a small toothbrush.

2.If you don't have shrimp roe, you can directly pinch the head and tail, draw the yarn, and the large tongs can be left to fry with the lobster meat.

3.Crayfish are extremely difficult to clean, so you can soak them in salt water for 10 minutes, or blanch them for 3 minutes.

4.Salt and sugar can be put in moderation, and the lobster shell is thick and not easy to taste.