Who knows the method of steaming crayfish and the separate method of crayfish shrimp yellow?

I haven't done steaming, only braised it, put some spices, I personally think it's delicious.

You can just put it down and steam it, and then put some salt monosodium glutamate cooking wine.

If you want this big lobster, you must clean up the surprise at the head and tail, and then put it in the water, the most important thing is to make delicious seasonings.

Steaming lobster is to clean the lobster, then put green onion and ginger in the pot, and steam it together with a small amount of sprinkling.

This hero cooks for me to eat, it is very delicious, when I go abroad, I dip it in some spices, and it is very delicious when I eat it.

Steamed crayfish: The crayfish that can withstand the test of steaming is the really excellent crayfish.

1.The crayfish are cleaned with a toothbrush under the faucet.

2.Rinse again with clean water after all is washed.

3.Add an appropriate amount of water to the steamer, add ginger slices, shallots, and add a cap of high liquor.

4.Put the washed crayfish into a large basin, add a spoonful of high wine and mix well.

5.Spread sliced ginger on top of the steaming drawer. Pour in the crayfish mixed with cooking wine and cover the pot immediately.

6.**, after the steamer is steamed, turn off the heat for about a few minutes, and steam for 2 minutes.

The tutorial on how to make steamed crayfish is here, love this collection of delicacies.

Ingredients: 1kg of fleshy crayfish

Pepper to taste.

Ginger to taste. Light soy sauce to taste.

Salt to taste. Balsamic vinegar to taste.

Sugar to taste. Method steps.

Crayfish with a hard shell should be used for picking shrimp and steaming shrimp, so that the steamed meat is full and can remain tender; On the contrary, to make braised prawns, you should choose shrimp with soft shells, so that it is easier to absorb the flavor when stir-fried.

Please click Enter a description.

Although the current crayfish are farmed, they are still relatively dirty, especially the belly of the shrimp, so grab the back of the shrimp and scrub it under running water with a toothbrush.

Note: Be careful not to get pricked by the shrimp claws, you can catch the shrimp with a thick glove.

Please click Enter a description.

To remove the shrimp line before the crayfish is put into the pot, we grab the back of the shrimp with our left hand, pinch it tightly from the middle of the shrimp tail with our right hand and pull it outward, so that we can easily pull out the shrimp line.

Please click Enter a description.

Please click Enter a description.

Seasoning according to the different tastes of the individual to make their favorite sauce, but be sure to add some minced ginger, because shrimp and most seafood are cold, so you need positive ginger to neutralize the balance; Be sure to let it sit for 10 minutes after adding the minced ginger to allow the heat of the ginger to come out.

Please click Enter a description.

Please click Enter a description.

When steaming shrimp, the water must be boiled, and then start steaming, as long as ten minutes, too long will make the shrimp old.

Please click Enter a description.

After steaming, you can take it out of the pot. So the delicious steamed shrimp is done, please click to enter **Description.

end precautions.

It is important to clean the shrimp, grasp the back of the shrimp with your hands, turn the shrimp around, and use a toothbrush to scrub the belly of the shrimp directly under running water; The washed shrimp is pulled out from the middle of the shrimp tail and the shrimp line is drawn; (If you are afraid of shrimp stinging, bring a thick glove).

In the preparation of seasonings, be sure to add some minced ginger, because not only to remove the fish, but also because the shrimp is cold; Then add light soy sauce, pepper, balsamic vinegar, sugar and other seasonings according to personal taste, stir well and let stand for 10 minutes, so that the minced ginger can play its role;

Steamed shrimp must be boiled in a pot of water, put the shrimp into the pot and steam for ten minutes, the time is not too long, this time can maintain the freshness and tenderness of the shrimp.

Steamed crayfish.

Materials. Crayfish 750g

1 teaspoon of sweet soy sauce.

Light soy sauce 2 tablespoons.

Balsamic vinegar 2 teaspoons.

2 cloves of garlic.

1 green onion. Millet Spicy 2 pcs.

1 tablespoon sesame oil.

1 tablespoon vegetable oil.

1 pinch of white pepper.

1 pinch of peppercorn powder.

1 teaspoon of oil cayenne pepper.

1 coriander.

Steps. 1. To clean the crayfish, the method is to wear thick gloves to straighten the crayfish body, control the crayfish pliers with one hand, and scrub with a brush with the other.

2. Put the cleaned crayfish directly into the steamer, and cover the steamer lid to prevent the crayfish from running out.

3. Boil a pot of water, add 2-3 slices of ginger to the water, steam the crayfish with the steamer after the water boils, and steam for 10-15 minutes according to the size of the shrimp.

4. Mix the dipping sauce, 1 teaspoon of sweet soy sauce (dark soy sauce + sugar can replace sweet soy sauce), 2 tablespoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 pinch of white pepper, mix the juice and add chopped green onions, minced garlic, and Sichuan pepper powder, pay attention to put them in the order of onions, garlic and peppercorns, so that the hot oil can stimulate the fragrance of green onions, garlic and peppercorns Sweet soy sauce is mainly boiled with soy sauce with sugar and a lot of spices, and it is a favorite seasoning in Sichuan.

5. Start the oil pot, put vegetable oil and sesame oil to the extent of slight white smoke, you can pour it on top of the prepared dipping sauce, if you eat spicy, you can add chili rings and chili oil, you can adjust it according to your preferences (see my "Husband and Wife Lung Slices" recipe for chili oil). In the summer, it is necessary to have a bottle of homemade chili oil in the refrigerator, and if you eat coriander at the end, you can also add some coriander, and a perfect dipping sauce is ready.

6. After the crayfish is steamed, turn off the heat and simmer for 1 minute to ensure that the crayfish are steamed and ready to eat.

Prepare the following ingredients: 1kg crayfish, 1 cup of white vinegar, 1 tablespoon of light soy sauce, 1 piece of ginger, 3 cloves of garlic, 2 red peppers, 1 tablespoon of sesame oil.

How to make and a step:

1. Put the crayfish you bought back into a large basin, add water, pour in a cup of white vinegar, soak for more than 1 hour, clean the crayfish with a toothbrush, and be careful not to be pinched;

2. Use scissors to reduce the large tongs of the crayfish a little, which can be more flavorful, cut off all the small claws, and cut off a little bit of the head, leaving the shrimp yellow.

3. Choose whether to remove the shrimp intestines according to your own needs, if you don't go to the shrimp line, the meat quality of the crayfish will be firmer, and it is also easy to go to the shrimp line.

4. After the water is boiled, put the washed crayfish on the steamer, and steam it on high heat for 10-15 minutes;

5. Put the minced ginger, minced garlic, light soy sauce and other seasonings into a bowl, stir well, and make the seasoning.

6. Serve on the table and eat it with sauce when eating.

Precautions for making crayfish:

1. The crayfish used for steaming should be larger. It is better to only have more than one tael.

2. To make this steamed shrimp, I didn't remove the shrimp intestines, and it was a little troublesome to eat, but after steaming in this way, the shrimp meat is fuller and the taste is more elastic than that of the shrimp intestines.

3. The time of steaming shrimp is not too long, so as not to steam old.

4. Recently, I have avoided spicy, so I chose relatively not too spicy chili powder, and if I like it spicy, replace it with chili flakes with seeds.

5. The waiting time for steaming crayfish is just right to make the sauce.

Steamed lobster recipe steps.

1.A large lobster is cleaned, brushed, brushed, brushed.

2.Remove the tail line, put on the steamer, and voila, one takes up the whole pot.

3.Steam, steam for 15 minutes, 4Heat the pot, add oil, change to low heat and put pepper after heating, put peppercorns, fry out the fragrance and then put minced garlic (leave some raw minced garlic and green onions in the bowl for later use), put ginger, all fragrant, pour it into the green onion bowl while it is hot, chirp, good fragrance, add some steamed fish drum oil and some balsamic vinegar, and eat.

Nutritional benefits of lobster.

1.Aphrodisiac tonifies the kidneys.

It is suitable for impotence, low back pain, frequent urination and lack of qi caused by kidney yang deficiency, and is suitable for men with sexual dysfunction, sperm loss, kidney deficiency and impotence, and sperm loss.

2.Raw milk.

Shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women. It has the effect of draining milk, nourishing the body and promoting the mother.

3.Dispel stasis and detoxify.

It can promote the flow of qi and blood in the human body, and has a certain help for blood stasis syndrome.

4.Boosts immunity.

Shrimp is rich in nutrients, and its flesh is soft and easy to digest, making it an excellent food for people who are weak and need to recuperate after illness.

First remove the shrimp internal organs, the black line on the back of the shrimp, cut off too many whiskers and feet, clean it, put it on the plate flatly, brush the sesame oil, sprinkle some ginger slices, put some shredded green onions, put it in the pot and steam it for 10 minutes, get out of the pot, remove the shrimp skin, dip the sauce and eat, it is very delicious.

1. If it is steamed crayfish, it can be steamed for about 7 to 8 minutes after the water is boiled, and if it is steamed in a pressure cooker, the time will be shorter, and after the steam top is washed up by pressure, it can be steamed for about 3 minutes, at this time the crayfish has completely turned red and mature.

2. Steamed crayfish method:

1) Prepare 1500 grams of crayfish, appropriate amount of minced ginger, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of Xuntang sugar, and appropriate amount of pepper.

2) Grab the back of the shrimp, directly under the faucet, and brush the small mu of Li Yin lobster with a small toothbrush; Grasp the middle section of the shrimp's tail and pull it out along with the shrimp line; This way the shrimp are cleanly processed.

3) Prepare a small bowl, add minced ginger, then add light soy sauce, balsamic vinegar, pepper and a little sugar; Stir well and let it sit for ten minutes so that the dipping sauce is ready.

4) First boil the water in the pot, then put the washed shrimp into the pot and steam it for 10 minutes on high heat.