How to make the best crayfish? How to make crayfish delicious?

On a hot summer day, a plate of delicious crayfish with a refreshing beer is an unforgettable and satisfying late-night snack.

The addition of different plant spices creates different flavors of crayfish, thirteen spices, spicy ......There are five flavors of numb, spicy, fresh, salty and sweet, whether it is spicy, or the taste of original and garlic steamed crayfish, it is just as addictive!

Here are a few delicious crayfish recipes:

1.Buy back a pound of crayfish, add 2 taels of white wine and a tablespoon of salt to clear water and soak for more than half an hour.

2.Wash the soaked crayfish repeatedly with a toothbrush, cut off the shrimp head, and remove the dirt in the shrimp head; Fold along the middle of the shrimp tail to extract the shrimp line; In order to make it more flavorful and easy to peel, you can cut the shell of the shrimp along the back of the shrimp with scissors.

3.Cut the potatoes into strips, the onions into cubes, the celery into pieces and set aside.

4.Slice the ginger, dice the garlic, cut the green onion into sections, and chop the hot pot base; A small handful of peppercorns, cinnamon, bay leaves, small herbs, and large ingredients for later use.

5.Pour rapeseed oil into the pot, put the crayfish in the pot and fry for two minutes until it changes color and removes at 50% oil temperature.

6.Leave oil in the pot, add green onions, ginger and garlic, Sichuan pepper, dried chili peppers, hot pot base, bay leaves, large ingredients, small herbs, and a spoonful of bean paste and stir-fry until fragrant.

7.Add the crayfish and stir-fry evenly, add the oil, chicken essence and potatoes and stir-fry.

8.Pour in a can of beer, cover and simmer until the potatoes are medium-rare, remove the lid and reduce the juice on high heat.

9.Add the onion and celery, stir-fry until cooked through, turn off the heat and remove from heat.

Braised crayfish in oil.

Braised crayfish in oil:

1. Put oil in the pot, after the oil is hot, put the crayfish in it and fry it, then remove and drain the oil.

2. Leave the bottom oil in the pot to enlarge the material, chili sauce, hot pot material and stir-fry until fragrant, add pepper, chili, ginger and garlic and stir-fry until fragrant, and stir-fry with soy sauce.

3. Add the crayfish, then add salt, beer, and cooking wine to stir-fry together.

The flavor of braised crayfish in oil is rich and layered, and the taste is spicy and sweet.

Fried crayfish.

How to fry crayfish:

1. Choose a large crayfish and explode it directly without seasoning.

2. After serving, serve with chutney sauce according to taste.

The taste of fried crayfish is sour and spicy, and the teeth and cheeks are fragrant.

Crayfish with garlic.

Garlic crayfish method:

1. Crayfish are too oily.

2. Heat the pot, pour in half of the prepared minced garlic and stir-fry.

3. When the minced garlic turns golden brown, pour in two cans of beer.

4. Pour in the shrimp and cook it over high heat. Add salt, pepper and a pinch of sugar and cook for about five minutes.

5. Put in the remaining half of the minced garlic before it is almost out of the pot, add the chopped green onion, and stir well.

The crayfish is wrapped in a layer of minced garlic inside and outside, and the garlic is fragrant and unusually delicious.

Crayfish in sour soup.

Crayfish recipe in sour soup:

1. Heat the oil in the pot, wait for the green smoke to rise from the oil surface, soak the crayfish and fry it for 30 seconds, remove and drain the oil.

2. Add oil to the pot, then add the garlic and stir until fragrant, and add the tomato pieces until the juice comes out.

4. Adjust the sour soup packets bought in the supermarket, put in shrimp, add salt, chicken powder, and shrimp powder to cook.

The taste of crayfish in sour soup is sour and fresh, and the more you eat, the more enjoyable it is.

How do you make crayfish delicious? Crayfish with garlic is definitely the best choice for you.

After buying the crayfish, check it and throw it away if you find any dead ones. Then rinse with clean water and carefully scrub the surface and bottom of the crayfish with an unused toothbrush.

Can't play with your phone while eating crayfish is good for socializing? Have you ever thought about the feeling of the mobile phone, the mobile phone will be unhappy if it falls out of favor! Have a crayfish pizza and use your mobile phone to disinfect while eating!

Spicy crayfish, eating a shovel in one go, it's really cool.

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.

You need to clean up the crayfish, then heat oil in the pot and put a lot of minced garlic, then add some peppercorns and peppers, put the lobster in the pot and stir-fry together, and finally put in thirteen spices.

I think the crayfish is delicious in itself, so I personally like it either way, and my favorite is the garlic flavor, and sometimes I like to put beer in it to cook the crayfish.

Crayfish is best made into spicy or thirteen spices, and the taste is simply amazing! Crayfish are highly nutritious and contain a lot of protein, but be careful not to overeat them, and make sure the crayfish are cooked!

Several delicious ways to make crayfish:

Spicy crayfish.

Ingredients: crayfish, hot pot base, bean paste, Sichuan peppercorns, dried chilies, onions, garlic, ginger, green onions, sugar, salt, cooking wine.

Method. 1.Prepare the raw materials in advance, scrub the crayfish with a brush to scrub the head and tail with a lot of silt, and then put it in clean water to soak for 10 minutes and set aside.

2.Cut the green onion into sections; Ginger and garlic cut into slices; Cut the onion into slices; Dried chili peppers cut into sections; After pouring oil into the pot and heating it, fry the hot pot base and bean paste to the red oil, then add peppercorns, chili peppers, onion and garlic, garlic slices, onions, and ginger slices and stir-fry until fragrant.

3.After stir-frying the ingredients, pour the crayfish into the pot and stir-fry, then pour in cooking wine and stir-fry evenly and continue to cook (10-15 minutes).

4.Sprinkle sugar and salt to taste before leaving the pot and eat.

Beer crayfish.

Ingredients: 2 catties of crayfish, two tablespoons of vegetable oil, 1 tablespoon of Pixian bean paste, a little star anise cinnamon bay leaves, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 1 cup of beer, appropriate amount of onion, garlic and ginger powder, a little coriander, and an appropriate amount of chili flakes.

Method:1Brush the live crayfish with water and a brush. I didn't pump its intestines when I was alive, and when I cooked and peeled off the meat, I pulled out the same thing. Add water to the pot and cook the crayfish until red, remove and drain.

2.Prepare this spice, fry the chives and garlic in hot oil in a hot pan, stir-fry various spices until fragrant, and stir-fry the red oil. Pour in the crayfish, add beer and a little cooking wine, salt and soup, add an appropriate amount of water to boil, cook the crayfish and soak it in the soup to taste.

Thirteen spiced crayfish.

Selection of ingredients: 2000 grams of crayfish, a small piece of ginger, 3 cloves of garlic, an appropriate amount of thirteen spices, two spoons of dark soy sauce, two green onions, 6 dried red peppers, an appropriate amount of chicken essence, 5 grams of sesame pepper, 5 grams of rock sugar, two spoons of light soy sauce, and two spoons of bean paste.

Steps to make it:

1. Brush the crayfish with a brush first, and then soak it in salt water.

2. Then use scissors to cut off the shrimp legs of the crayfish, then peel off the shrimp head, and then remove the shrimp line.

3. Then cut the garlic into minced pieces, the ginger into shreds, and the green onions into sections.

4. Prepare the dried red pepper and sesame pepper.

5. Then pour the cooking oil into the hot pot, and pour the chili, pepper and ginger slices into the oil pan in turn to stir-fry until fragrant.

6. Then pour the cleaned crayfish into the pot.

7. Fry the crayfish in the pot until it changes color, then pour in the bean paste.

8. When you see the poured bean paste fried red oil, pour in an appropriate amount of water.

9. Then add thirteen incense.

10. After the water in the pot boils, pour in the light soy sauce, dark soy sauce, and rock sugar in turn.

11. Then cover the pot and simmer for 25 minutes, then pour the chopped green onion and minced garlic into the pot.

12. After stir-frying evenly, pour the chicken essence into the pot to taste.

13. Then remove from the pot and serve on the table.

There are many ways to make crayfish, there are spicy crayfish, spicy crayfish, garlic crayfish, thirteen spiced crayfish, stir-fried lobster balls, plain crayfish and so on....Personally, I think the spicy crayfish is the best, and with a glass of cold beer, I feel like my life has reached the pinnacle. Not much to say, let's share with you the best way to eat crayfish, spicy and fragrant, guaranteed to make you can't stop eating, the more you eat, the more addictive you are.

There are many flavors of crayfish, including salted crayfish, 13 spiced crayfish, and garlic crayfish, and each person's practice is different.

How to make the best crayfish? I think. Spicy stir-fry is the best. But individual tastes are different. Some people don't like to eat spicy stir-fry.

Today I will share with you a garlic crayfish, which is rich in garlic, simple to operate, delicious and very delicious. Let's take a look at how to do it.

Ingredients. 500 grams of crayfish, 200 grams of red garlic, half a bottle of beer, 2 grams of pepper, 2 grams of ginger, 5 grams of salt.

Steps: 1.First of all, we prepare 500 grams of crayfish, clean it with a brush, it is best to buy this year's new shrimp, because the new shrimp skin is thinner, the color is greener, and you can pinch it with your hands, last year's shrimp skin is harder, darker in color, and the meat has no taste, it is best to use the green shrimp of the season.

2.Remove the shrimp line, pinch the tail, rotate it 45 degrees, and pull it out easily.

3.Cut it from the back of the eyes, remove the shrimp sac, leave the shrimp brain, and cut it from the tail, so that it is easier to absorb the flavor, and the shrimp sac must be removed.

4.Wash it with clean water, because the shrimp sac has heavy metal substances, so wash until the water is clean, if you go well, you don't have to worry about the shrimp brain will flow into the water.

5 200 grams of red-skinned garlic, break it with your hands, pat the garlic cloves, it is easier to peel, and the garlic flavor of red-skinned garlic is stronger.

6.Then chop into puree, the finer the better, so that it can be adsorbed on the crayfish, make the flavor thicker, divide into 2 pots, and 2 grams of old ginger are scattered and chopped into puree.

7.After the pot is hot, moisten the pan, add an appropriate amount of oil, fry the crayfish, fry until the crayfish changes color, the restaurant is with fifty percent oil temperature, make 10 seconds, I think the fried crayfish is more fuel-efficient, suitable for families to do fried after leaching.

8.Wash the pot, heat it, add an appropriate amount of oil, add half of the minced garlic, fry over low heat until golden brown, fry the garlic fragrance, then add the crayfish, fry until it tastes.

9.Add half a bottle of beer, not over the crayfish, add an appropriate amount of pepper, 5 grams of salt, a little sugar to increase freshness, simmer for 8 minutes on low heat, add the other half of the garlic, increase the garlic fragrance, 1 garlic is put in two times, which can increase the garlic concentration of the crayfish, and you can get out of the pot after smelling the garlic fragrance.

10.In this way, a dish of garlic crayfish is ready, the garlic is rich, and the lobster is delicious.

The crayfish is stir-fried and delicious. Spicy and fragrant, the more you eat, the more enjoyable you eat, the more you want to eat, it is the favorite of many people.

First of all, we clean the crayfish, then heat the oil, put in the Pixian bean paste and hot pot base and fry until fragrant, and then put the crayfish into it, add a little water, and simmer for about 10 minutes.

First prepare fresh crayfish, wash it and set it aside, heat the oil, put in the hot pot base and fry until fragrant, then add green onions, ginger and garlic and stir-fry until fragrant, then put the crayfish into the pot, then pour in half a bottle of beer, and simmer for ten minutes.