How do you cook crayfish to make it more flavorful? How do you make crayfish taste good?

First of all, put the shrimp into the oil pan and fry until golden brown leaks out (fried shrimp is best at 7 hot oil temperature, after draining the lobster, pour it directly into the oil pan, fry the hot oil until it changes color and leaks out immediately, such a crayfish meat is very fresh and tender, and it is elastic to eat) and then put the pot on the fire, put ginger, garlic, green onions, pepper seeds, bay leaves, star anise, cinnamon, white buttons, angelica, and dry chili peppers to fry the fragrance of spices together, and stir-fry together with crayfish (there is lobster sauce in restaurants, but you can't have it at home).

We can use the hot pot base instead, next time teach you how to make lobster sauce, (the so-called lobster sauce, that is, the chef uses a lot of spices to make powder, and chili sauce fried together) After the lobster is fried, put in beer, add a spoonful of broth, use water if there is no broth, put in salt, soy sauce, light soy sauce, thirteen spices, chicken essence, pepper, sugar, cook together on high heat until the soup becomes thicker, you can put it out of the pot and put it on the plate, and you can put in the coriander and chives!

500 grams of crayfish, 50 grams of onion and celery, 20 grams of green peppers, 2 handfuls of dried chili peppers, 10 grams of Dahongpao peppercorns and bean paste, 30 grams of perfume fish seasoning, 25 grams of green onions, 5 grams of ginger and salt, 8 grams of garlic, 15 grams of cooking wine, and 150 grams of rapeseed oil. Fresh crayfish are broken off with their hands on the head and gills, the shrimp line at the tail is pinched, the middle of the abdomen is cut with scissors, and the basin is washed with water. Put the broken ginger and green onions in the basin and pinch out the ginger and shallot water by hand, add 5 grams of salt, stir the cleaned crayfish by hand, and then stand for about 20 minutes and set aside.

Wash the onion, celery, green pepper and green onion, then cut the onion into pieces, the celery and green onion into knots, and the green pepper into bullets and set aside. Pour rapeseed oil into the net pot and fry it, pick up the ginger and shallots in the crayfish, pour it into the hot oil and stir-fry, when all the red is red, add the appropriate amount of bean paste, perfume fish seasoning and fry the excellent flavor, and then add the dry chili pepper and Dahongpao pepper to fry the dried chili pepper into brown and red over low heat. Open a bottle of beer and pour it into the fried crayfish pot until it can submerge the crayfish, add salt, monosodium glutamate, chicken essence, pepper noodles, thirteen spices, cover the pot, slowly collect the juice in the pot over medium heat to 1 3, add cumin noodles, then pour in onions, celery, green peppers and turn evenly, pour in pepper oil and sesame oil.

First of all, the crayfish is repeatedly cleaned and put in the basin, pour water over the crayfish and put some salt bubbles, and after 2 hours, wash it repeatedly with a toothbrush to remove the head, internal organs, and shrimp line. Prepare a large tank of beer, ginger slices, garlic micro-pat and cut into pieces, a small handful of peppercorns, a small half bowl of dried chili peppers, a little green pepper and red pepper cut into small pieces, two star anise, 3 bay leaves, a small piece of tangerine peel, a small handful of cumin, a green onion cut off, a small handful of shallots and coriander cut into long sections Heat the pot and put an appropriate amount of oil, pour the oil into the cleaned crayfish, quickly stir-fry until the lobster turns golden brown and take it out, leave a little oil in the pot to heat, stir-fry the spices on low heat for 2 minutes, and then fry the dried chili pepper, ginger and garlic until fragrant, Stir-fry the red oil in the bean paste and pour in the crayfish and stir-fry for 5 minutes, pour an appropriate amount of light soy sauce and oil consumption Stir-fry evenly, pour in the beer and cover the lobster, cover the pot, turn the water to low heat and simmer until the juice is collected, stir-fry the green peppers, red peppers and green onions evenly for 3 minutes, then put them on the plate, and finally sprinkle the shallots and coriander segments to garnish and finish.

Clean the crayfish, then rip off the shrimp line and make a hole in the back. Put oil in the pot and boil until about 60%, put in the crayfish and fry it, remove it and set aside. Pour an appropriate amount of oil into the pot, add an appropriate amount of dried chili pepper and pepper hot pot base and fry until fragrant, put in green onions, ginger and garlic, pour lobster, add beer, seasoning, add monosodium glutamate, chicken essence, a little sugar, turn off low heat and slowly reduce the juice, about 9 minutes or so, the meat is Q bomb, and it tastes good.

Crayfish with garlic, appropriate amount of garlic Chop with a knife, crayfish, garlic minced, wild pepper mince, green onion cut into sections, ginger sliced for later use. Heat the oil, heat the oil to 6 percent, put in the crayfish, fry it and remove it. Heat the oil, put the green onion and ginger in the oil pan and fry until fragrant, pour in the wild pepper and garlic, add the crayfish and stir-fry, then add the wild pepper water, add water to the 2 3 crayfish, simmer over low heat.

Add an appropriate amount, chicken essence and sugar to taste. Remove from heat and serve on a plate and sprinkle crushed garlic on top of the crayfish.

I'm in the food business, so I'll share with you how to braised prawns. Start by preparing the spices. Tangerine peel.

2 bottles of beer. 2-3 pounds of prawns. Then heat the oil, add spices and stir-fry it, pour in the prawns and stir-fry together, don't fry for a long time.

Then add the watercress and stir-fry the peppercorns together. Then pour in beer and more water to taste. Hey, it's ready.

Drain the water and remove from the pan. Add rattan pepper oil and sesame oil. OK Serve on a plate.

Bashide board.

As the hometown of lobsters, Hubei people's understanding of crayfish can be traced back to when they were children, when there was no artificial breeding, and crayfish could be easily caught in the countryside and rice fields and streams. When we were kids, we ate the most, and the best one was crayfish. Cleaning of crayfish.

First of all, the first step in cooking crayfish is to wash its body hygiene. We will soak the crayfish in salt water for more than three hours, so that the surface of the crayfish can be disinfected with salt. After three hours, use a brush to wash all parts of the crayfish's body again, especially the belly and tail.

Cooking. Boil a pot of hot oil, and when 8 is ripe, fry the crayfish in the oil pan for about 6 minutes, and then scoop it up and put it away. Stir-fry spicy sauce.

Prepare dried red pepper, star anise, thirteen spices, tangerine peel, cinnamon, acacia, soy sauce, pepper salt, salt, ginger, pepper, garlic cloves, bay leaves and other spices for standby, heat the pan with cold oil, put these spices in the pot one after another and fry until fragrant, and then put the crayfish together in the pot and stir-fry, after about two minutes, put an appropriate amount of water into the pot, cover the pot and cook over medium heat for about ten minutes, you can start the pot and eat. A plate of fragrant spicy crayfish is ready!

A bunch of garlic, a bunch of ginger, a bunch of green onions, a bunch of peppers, a bunch of dried chili peppers, a bunch of Sichuan peppers, (put more chili bean paste and add some bay leaf cinnamon.) Add oil and burn eight parts, stir-fry above conditioning, stir-fry until fragrant and add lobster to stir-fry, slightly discolored and add beer,

I recommend a flavorful crayfish recipe.

Ingredients: 16 crayfish, excipients: olive oil 30 mg, butter 20 grams, seasoning:

Butter sauce flavored with whitebait: 100 grams of butter, 1 whitebait, 1 2 cloves of garlic, 2 tablespoons of water melon button (vinegar), 1 tablespoon of panguan (chopped), 100 ml of tomato juice, high-gluten flour, salt, pepper for the food street.

Method. 1) Cut off the shrimp head, cut the edge of the shrimp shell with scissors, peel off the shrimp shell, cut the shrimp meat in half lengthwise, and remove the shrimp intestines.

2) Spread salt and pepper on the shrimp meat, then sprinkle the cake flour, scoop up the shrimp meat with a colander and sift off the excess cake flour.

3) Pour the olive oil and butter into the wok and heat it, when the fat is fully heated, pour the shrimp meat into the wok and fry it, fry it on both sides, and then remove the shrimp meat to control the oil.

4) Place the fried crayfish meat in the middle of the plate, sprinkle some crushed leaves, salt and pepper on the shrimp meat, then sprinkle the tomato juice on the shrimp meat, and finally pour in the whitebait-flavored butter sauce from above.

Remove the shrimp thread from the back of the crayfish, then boil it in brine, and finally add the prepared chopped pepper.

First of all, of course, it is necessary to ensure the quality of crayfish, and it must be fresh! Shrimp line, decapitated, washed! Then stir-fry the peppers, garlic peppers, and red peppers for about three minutes!

Add water, add a small amount of ginger slices, slow down for about 20 minutes, add some hot pot base and oil! Remove from the pan and add green peppers and green onions! Perfect.

If the crayfish is steamed and eaten, it seems that the way the crayfish is opened correctly cannot be reflected, so let me share the family version of the spicy crayfish. First of all, clean the crayfish and pull out the shrimp line, marinate with a little white wine for 10 minutes, put oil in the pot to 7 into the oil temperature and fry the crayfish for later use, put bean paste in the pot, hot pot base, garlic, ginger, pepper, dry chili, stir-fry until fragrant, add a bottle of beer to taste, put some pepper oil appropriately, thirteen spices, pour in the crayfish and cook into the flavor, cook until the soup is almost dry, put in the green onion section, hook a little water starch so that you can better absorb the taste. Remove from the pot and put the coriander on a plate.

Braised crayfish ingredients: crayfish elimination, green onion, ginger and garlic, soy sauce, cooking wine, salt, sugar, bean paste, light soy sauce, dark soy sauce, water, corianderMethod: 1) Wash the crayfish and cut the green onions, ginger and garlic into minced pork buckets for later use; 2) Heat the pan with cold oil, stir-fry the green onion, ginger and garlic over medium-low heat until fragrant, add the bean paste and stir-fry; 3) Add the crayfish and stir-fry a few times, add an appropriate amount of soy sauce, cooking wine, salt, sugar, light soy sauce, dark soy sauce, and stir-fry evenly; 4) Pour in clean water, the amount of water has just flooded the crayfish, turn to low heat and boil for 20 minutes after boiling, in order to make the crayfish flavorful, you can occasionally turn the crayfish in the process of burning to change its position; 5) Sprinkle with chopped coriander.

First of all, the lobster that you bought back should be put in clean water for a day, and it is best to put a small amount of salt and liquor in it, because if you don't spit out the dirty things in the cover, it will also affect the taste.

Secondly, the process of dealing with lobsters should be cut off first, and the black inside should be cleaned up, and the most important thing is to tear off the extra little feet behind the lobster pincers, remember to tear it open, and finally after the shrimp line, it is necessary to cut a long hole along the back along the back of the back after the number of points, if you feel that it is not enough, you can cut two.

When making lobster in the end, it is best to fry it first, so that it is more convenient to taste, when frying spices, you must fry it fragrantly, and then pour in the lobster, and after pouring in the beer, the boiling time must be long enough, the beer should not be over the crayfish before cooking, and when the pot starts, the beer should be in a state that has been boiled dry.

Of course, everyone's taste is not necessarily the same, the same spiciness, some people feel spicy, some people feel no taste at all, so this is also a key factor, according to their own taste, appropriate choice of appropriate seasoning.

After the lobster is first oiled, the garlic is stir-fried, add water to condition the lobster, and cook for 10 minutes on low heat to reduce the juice!

Spicy crayfish, hot pot base bean paste, with mountain shed wheel seasoning, and cong simmer for 10 minutes to reduce the juice!

Therefore, the dishes need to be marinated and stewed, and they must be on low heat.

Method 1: Because the shell is thicker and heavier, you can use a knife to cut a small opening in the back of the lobster, and then tear off some of the shell. The crayfish that comes out of this way is particularly flavorful. However, the shrimp meat shrank very much, and the meat was not tender enough.

Method 2: Soaking the crayfish in the soup will inevitably help absorb the flavor of the seasoning, but the soaking time can not be too long, the time is too long, although the meat tastes delicious, but the meat has become a little firm under the action of salt. After the crayfish is cooked, the soaking time can not exceed 2 hours, and it is best to control it in hours, so as to ensure that the lobster is flavorful, and the meat is still tender.

Method 3: After the crayfish is boiled over high heat, use a very small fire instead, and heat it while soaking it for about 20 minutes. After cooking, continue to put the crayfish into the soup to keep warm and soak in the oak shed, and then take a large amount of high heat to collect the juice, so as to ensure that the raw materials are fully flavored and the meat is tender.

The steps to make crayfish delicious and delicious are as follows:

Materials: a pound of crayfish, 10 dried chili peppers, an appropriate amount of bay leaves, 5 star anise, a handful of pepper, a handful of cumin, a head of garlic, a piece of ginger, a line pepper, a green onion, a piece of cinnamon, an appropriate amount of light soy sauce, a spoonful of vinegar, half a spoon of sugar, two spoons of Pixian bean paste, three spoons of liquor, an appropriate amount of salt, plates, woks, and shovels.

1. Clean and process crayfish.

2. Remove the shrimp line, three-petal tail, twist the left and right in the middle, and pull hard.

3. Prepare the ingredients, and divide the garlic into two parts after crushing.

4. Stir-fry the bottom of the pot, put more oil in the pot, add green onions, ginger slices, garlic slices, pepper segments, and sesame pepper to fry the bottom of the pot, add Pixian bean paste and fry the red oil.

5. Put the cleaned crayfish into the pot and stir-fry, add the remaining garlic slices, star anise, bay leaves, cumin, cinnamon and stir-fry, and stir-fry until the crayfish turns red.

6. Add three spoons of liquor, then add three spoons of light soy sauce, one spoonful of vinegar, half a spoon of sugar to enhance freshness, and finally add an appropriate amount of salt and continue to simmer for a few minutes.

7. Pour in the water that has submerged the crayfish, cover the pot, and start to simmer the crayfish. After boiling on high heat for 15 to 20 minutes, remove the crayfish directly and put it on a plate, which can be poured with some soup.

Spicy crayfish.

Materials. Crayfish with green onions to taste.

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.

Appropriate amount of pepper <>

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.

Tips: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.