How to make garlic crayfish how to make it delicious

Love to eat crayfish, but can't eat spicy, what should I do? Make garlic crayfish, just as delicious! Uncle Xiong contributed a secret recipe for garlic crayfish to ensure that your shrimp is as delicious as the one you bought!

Ingredients are detailed crayfish.

1000 grams.

Garlic cloves. 200 grams.

1 canned beer. Scallions. 2 trees.

Sliced ginger. 3 pieces.

Allspice. 1 tbsp.

Ground black pepper. Spoon. Salt. 7 grams.

Garlic. Taste. Burn. Craft.

One hour. Take.

Simple. Difficulty.

Preparation of garlic crayfish Step 1: Prepare a sufficient amount of peeled garlic cloves.

2. Cut off the claws and whiskers of the crayfish.

3. Rinse the crayfish with clean water, and use a small brush to brush the crayfish one by one.

4Prepare the green onion and ginger, stir the garlic cloves into minced garlic.

5. After the wok is heated, pour in an appropriate amount of peanut oil.

6 stir-fried chives and ginger.

7Pour in minced garlic and stir-fry until fragrant.

8. Pour in the cleaned crayfish and stir-fry.

9. Stir-fry the crayfish until it changes color.

10Add an appropriate amount of dark soy sauce and vinegar.

11Pour in a whole can of beer.

12After the heat is boiled, add the five-spice powder and black pepper.

13. Add an appropriate amount of salt and stir well.

14. Bring the heat to medium-low, and burn for 15 to 20 minutes.

The home-cooked recipe for garlic crayfish is as follows:

Step 1]: After the crayfish is bought, put it in the basin and put the water, take an old toothbrush to brush the whole body of the crayfish, especially the abdomen to brush twice, and the water in the basin to change several times until the water is no longer muddy.

Step 2]: After the crayfish is brushed, use scissors one by one at one-third of the crayfish head, cut it off at an angle of about 45 degrees, remove the internal organs of the lobster, that is, the black thing, and then pinch the tail in the middle of the crayfish, turn around and pull out the shrimp line, and finally remove the lung villi of the crayfish, and directly use your hands to grab the claws of the abdomen together.

Step 3: After the crayfish is processed, we rinse it several times to wash the lobster thoroughly and drain the water for later use.

Step 4: Peel the lettuce, cut it into finger-thick strips, cut the onion into pieces and put it on a plate; Cut the green onion into sections, cut the ginger into small pieces, crush the garlic and chop it into minced garlic, and cut the dried chili pepper into sections and put it on a plate for later use. Step 5]:

Heat the oil in the pot, put a little more oil, pour the crayfish into the pot on high heat until it is seventy percent hot, fry the crayfish on high heat until the shrimp tail is bent, and then take it out for later use (since it is a family practice, we don't want to fry it directly, and the time should be slightly longer).

Step 5]: Leave the bottom oil in the pot and boil it until it is 60% hot, pour the chopped onion, ginger, half of the minced garlic and green onions into the pot and fry until fragrant, then add dried chili peppers and a handful of peppercorns and 20 grams of bean paste and 100 grams of hot pot base into the pot to stir-fry and stir-fry the fragrance.

Step 6]: Pour the fried crayfish into it and stir-fry evenly, pour in a bottle of beer and an appropriate amount of water, start seasoning, put in 5 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of salt, 5 grams of sugar, 3 grams of pepper and stir-fry, boil over medium heat and simmer for about 10 minutes.

Step 7: After 10 minutes, pour in the lettuce and onion, and cook for another 2 minutes.

Step 8]: After about 2 minutes, pour in the remaining minced garlic, stir-fry a few times over high heat to reduce the juice, put it on a plate, sprinkle with some chives and eat!

The specific steps to make garlic lobster are as follows:

Ingredients: 3 catties of crayfish, 5 heads of garlic, a can of beer, an appropriate amount of salt, an appropriate amount of sugar, and a little vinegar.

1. Wash the crayfish, remove the head, remove the intestines, and eat it at home or clean it.

2. Make the garlic into garlic puree, the finer the better.

3. Put an appropriate amount of cooking oil in the pot, pour the garlic paste into it and stir-fry for about a minute, add one-third of the garlic powder and a little vinegar to enhance the fragrance, and then pour the crayfish into it.

4. Stir-fry and then pour a can of beer, cover and simmer for about 10 minutes.

5. After ten minutes, open the lid and put salt to taste, and cook on high heat until the soup becomes less about three or four minutes.

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

First of all, you can cut the green onions, chop the garlic (garlic is a lot, the picture just shows the ingredients), and prepare the peppercorns. Chop all the pounds of garlic and use a garlic tamper to mash the garlic into garlic puree. Recently, we have a lighter taste, so we don't put salt in the garlic paste, and if you like heavy flavors, you can put some salt appropriately, and you can also put some chili peppers when stir-frying.

Wash the crayfish and set aside. You can cut the back of the shrimp balls to make it more flavorful.

Heat the pot, add the same amount of olive oil as the garlic paste, add the peppercorns when the oil is hot, then add the garlic paste and 2 3 teaspoons of soy sauce and stir-fry over low heat. After the color changes and the flavor comes out, add about 2 3 tablespoons of white sugar to make it fresh! Stir-fry over low heat for a while and serve.

After washing the pot, heat the pot and put olive oil, then add a small amount of peppercorns to stir until fragrant, pour in the crayfish, add two spoons of oil and stir-fry over high heat until it changes color.

Next, add about two small capfuls of rice wine and simmer for one minute. (It's super fragrant when you open the lid).

Pour in the previously fried garlic and stir-fry for five minutes, if you feel that the taste smells particularly spicy, you can add a spoonful of white sugar.

Sprinkle in chopped green onions before cooking, and the hot, fragrant garlic crayfish is ready!

Ingredients: 1000 grams of lobster, 2 garlic accessories, appropriate amount of oil, appropriate amount of salt, appropriate steps. Garlic lobster preparation step 11Soak the lobster in salt for half an hour and wash it well.

Garlic lobster preparation step 22Peel and wash the garlic and puree.

Garlic lobster preparation step 33Heat the pan with cold oil, add the garlic paste and stir-fry until fragrant.

Garlic lobster preparation step 44Pour in the lobster and stir-fry with water, add salt and green onion.

Garlic lobster practice step 55Cover and cook, then boil, continue to cook and reduce the juice.

Garlic lobster preparation step 66Cook until the soup is basically gone, you can get out of the pot with some beer, supper OK We don't have chicken essence or anything at home, you can add it yourself, it will definitely be more delicious.

<>1. Ingredients: 20 crayfish, 300g minced garlic, 10g sugar, 15g oyster sauce, 2 green onions, 15g salt.

2. Wash the belly of the crayfish from head to tail and remove the shrimp head cover and gills. After removing the skull, it is to remove the shrimp line, there are three pieces of shrimp tails, pinch the top middle piece, grasp it with your thumb and index finger and pull out the mud intestines, and place the crayfish with the skull and shrimp line neatly placed on the plate for later use.

3. Peel the garlic and mash it into a puree with a bowl, clean the shallots and cut them into chopped green onions, and set aside when the minced garlic is ready. Pour an appropriate amount of oil into the pot and heat it to 4-5 percent, put the mashed garlic into the pot and stir-fry over low heat until fragrant, then add oyster sauce, sugar and salt to taste.

4. Pour the fragrant garlic sauce on top of the crayfish, put the hot water of the crayfish with garlic sauce into the steamer and steam it for 10 minutes. The color of the steamed crayfish becomes fresh and red, and it can be eaten after being served with green onions.

1. Raw materials: crayfish, garlic, ginger, green garlic sprouts, yellow braised garlic powder, pepper, salt, sugar, lard, salad oil, yellow lantern chili sauce, beer, chicken essence!

2. Open the crayfish at the eye, pick out the shrimp sac with scissors, remove the shrimp line, and clean it.

3. Bend the tail of the crayfish, stack them one by one, put them in the steamer, and steam them for 6 minutes.

4. Half a catty of garlic should be used for two catties of crayfish, and the garlic should be beaten into minced garlic with a garlic grinder for later use.

5. Pat the ginger into minced ginger, chop it again, put it aside for later use, and cut the green garlic sprouts.

6. Put 15 grams of yellow braised garlic powder, 3 grams of pepper, 5 grams of salt, 10 grams of sugar in a bowl, add some water and stir well.

7. Put half of the lard and half of the color key in the pot, the oil temperature is four to five percent hot, turn on low heat, add 100 grams of minced garlic, ginger and yellow lantern chili sauce.

8. Pour in 500ml of beer and the previously prepared sauce and bring to a boil over high heat.

9. Pour in the draft Yingxiang crayfish, fry a few times, cover the pot, simmer for 8 minutes on medium heat, add chicken essence, reduce the juice over high heat, and set aside.

10. Pour salad oil into the pot, stir-fry with minced garlic, then pour in lobster, stir-fry over high heat, and finally add green garlic flowers.

11. Now this golden soup garlic shrimp is ready.

Here's how:

Crayfish pounds. 500-700 grams of garlic.

50-200 grams of millet pickled pepper.

1 bottle of beer. The salt is a bit saltier than usual.

7 tablespoons of sugar.

Step 1: Soak the crayfish in water and let the crayfish spit out. Be careful not to put too much water, submerge it halfway, and change the water several times in the middle. Then clean the crayfish with a brush.

Step 2: Cut off the tentacles on your head.

Step 3: Cut off the small antennae in front of the large paws.

Step 4: Pull out the middle piece of the tail to remove the gut. This step can also be omitted, and it has been said that the tail meat will be loose if done so. The restaurant does not remove it.

Step 5: This is the gut that is pulled out.

Step 6: If you want to have a deeper flavor, you can cut the middle of the tail. The son said that anyway, the meat should be peeled out and eaten with marinade, and there was no need to cut it.

Step 7: Peel all the garlic, it's a big job.

Step 8Put half of the garlic into a food processor, put 50-200 grams of pickled millet pickled pepper (if you like spicy ones), add beer to submerge the garlic head, and beat into a paste.

Step 9: Hit the state. The key to whether garlic crayfish is delicious or not.

Step 10: Cut the other half of the garlic into coarse pieces.

Step 11: Stir up the oil pan, put in the cooking oil that usually stir-fries the vegetables, and put in the drained crayfish when the heat is slightly smoking. Stir-fry until browned.

Step 12Pour the garlic paste into the pan and stir-fry evenly.

Step 13: Add the remaining beer machine to the crayfish, and add water if it is not enough. I put more salt to taste, and I put about two tablespoons of salt. Add 7 tablespoons of sugar. Cover, bring to a boil over high heat and change to low heat and simmer for 15 minutes. If you don't like to eat sweet, you can reduce sugar as appropriate.

Step 14Add the crushed garlic and mix well. Continue to cook over low heat for another 5 minutes. If you want to eat crushed garlic with a hard and grainy texture, cook it for a short time.

Step 15: When it comes out, first serve the lobster, and then pour the soup over the crayfish so that the crushed garlic is on the surface.

Crayfish with garlic is a popular delicacy, and the following is how to make crayfish with garlic:

Materials Required: 2 catties of live crayfish.

8-10 cloves of garlic.

Green garlic to taste.

Minced ginger to taste.

Dried chili peppers to taste.

Bean paste to taste.

Cooking wine, salt to taste.

Vegetable oil to taste.

Method: <>

1.Put the crayfish in clean water to remove impurities and sediment.

2.Mix minced garlic, minced ginger, dried chili, bean paste, salt, and cooking wine into garlic sauce for later use.

3.Put vegetable oil in a pan, heat it and add the crayfish, stir-fry evenly until the crayfish change color.

4.Pour the prepared garlic sauce into the pan and stir-fry until the shrimp are covered with garlic sauce.

5.Finally, add minced green garlic and stir-fry evenly.

2.When cleaning crayfish, you can add some table salt to get rid of the odor.

3.The various seasonings in the garlic sauce can be adjusted according to the flavor of the individual, and the taste can better meet the needs of the self-explanatory.

Garlic crayfish authentic method.

1.Prepare the ingredients ahead of time.

2.Use a small brush to wash the crayfish belly from head to tail and remove the shrimp head cover to the source key and shrimp gills, the crayfish belly is easy to hide dirt, so it is recommended to clean it, in order to prevent the shrimp's large pincers, you can bring a rubber glove, of course, if the technique is good, it doesn't matter.

3.After removing the skull, it is time to remove the shrimp line, there are three pieces of shrimp tails, pinch the top and middle piece, and use your thumb and index finger to grasp and pull out the mud intestines.

4.Place the crayfish with the head removed and the shrimp line neatly placed on a plate for later use.

5.Peel the garlic and mash it into a puree with a bowl, if there is no bowl at home, you have to chop the garlic into a puree with a knife, and the hail cong Qiao remembers that it is minced garlic not minced garlic.

6.Wash the shallots and chop them into finely chopped shallots, and set aside when the garlic is ready.

7.Pour the fragrant garlic sauce over the crayfish.

8.Put the hot water of the crayfish drizzled with garlic sauce into the steamer and steam it for 10 minutes on high heat.

9.The steamed crayfish turns bright red in color, and after serving, sprinkle with chopped green onions and serve.

The most authentic way to make garlic crayfish is as follows:

Ingredients: 1500g crayfish, a bag of garlic crayfish base, and a bottle of beer.

Excipients: 5g garlic and ginger foam, 5g millet spicy, appropriate amount of Hongkong salt, 2g chicken powder peppercorns.

1. Finely chop the garlic, chop the shallots, mince the ginger, slice the green onions, mince the pickled peppers, remove the shrimp line from the crayfish, and clean the shrimp head.

2. Heat the oil until it is 5 hot, add the minced garlic and stir-fry until fragrant, add oyster sauce, light soy sauce and minced ginger, stir-fry the chicken essence until the minced garlic is slightly paste, and set aside.

3. Leave the bottom oil in the pot, add the crayfish and fry until red.

4. Leave oil in the pot, put bay leaves, pickled peppers, and peppercorns to fry until fragrant, add crayfish and eggplant, and then put half a portion of minced garlic and stir-fry.

5. Add 100ml of beer and simmer for 10 minutes, add green and red peppers, pepper powder, salt, stir-fry with light soy sauce until the juice is thick, pour the remaining half of the minced garlic into the plate after serving, and sprinkle with chopped green onions.