How do you make crayfish that is not spicy?

The simplest thing is to marinate the crayfish for half an hour with onions, ginger and garlic and add a little cooking wine, and then go to the steamer to halal, dip what ingredients to match yourself, so that the selection is super much, which is not only in line with the taste of spicy, but also in line with the taste of not eating spicy.

There are too many ways to make crayfish, how to make it delicious. If it's not spicy, I recommend 3 kinds, the first is steaming, soaking and washing the crayfish, and then putting onion and ginger cooking wine in the water after the water boils, and then steaming in the pot for 12 minutes to get out of the pot, and you can eat with a dipping sauce; The first is minced garlic, which is more flavorful than steaming; The third is thirteen incense, which is more fragrant and enjoyable. Recommend Chubang Gold Award crayfish seasoning, there are 5 flavors, non-spicy garlic and thirteen spice flavors, one package of 3 catties of shrimp, you don't need to make your own ingredients.

Especially the thirteen spiced ones, the spicy ones are spicy, spicy, and stewed, which also have a unique taste.

The child likes to eat crayfish, so if he can't eat spicy, he will make a non-spicy and sweet version.

by Maria's Kitchen.

Materials. Crayfish to taste.

Five-spice powder to taste.

Light soy sauce to taste.

Onions, ginger and garlic Appropriate amount.

Beer in moderation.

Rock sugar to taste.

Dark soy sauce to taste.

Onion a.

Steps. 1. Wash the crayfish with a brush and cut off the whiskers and feet.

2. Cut the green onion, ginger, garlic and onion and set aside.

3. Stir-fry with hot oil and green onion, ginger and garlic.

4. Add the crayfish and stir-fry, add the light soy sauce and dark soy sauce rock sugar five-spice powder, more five-spice powder, and stir-fry well.

5. Add a can of beer.

6. Turn on high heat and boil for another 15 minutes, and it's done.

Nutritional benefits of crayfish.

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.

Crayfish that are not spicy are very easy to make, you can make garlic crayfish, fry the crayfish first, then fry the garlic out, and then pour the crayfish back and stir-fry.

Garlic crayfish doesn't need to be spicy, and it tastes great to put more garlic, and it's fishy.

1.Brief introduction. Crayfish is a popular delicacy in recent years, but due to its spicy taste, some people are discouraged. Therefore, let's introduce a non-spicy crayfish recipe so that people who don't like spicy food can also taste this delicious dish.

2.Material. In order to make crayfish that are not spicy, we need to prepare the following materials:

500g fresh crayfish

A few slices of ginger. A spoonful of wine.

Onion a. A handful of green onions.

Salt to taste. Cooking wine to taste.

Coriander to taste. Ginger and garlic to taste.

Oil to taste. 3.The production process.

Preparation: Clean the crayfish, drain the water, cut the onion into cubes, and cut the green onion into sections for later use.

Rinse the crayfish several times with clean water, then add salt and wine to marinate for 20 minutes.

Pour oil into a pan, heat it, add the green onions, ginger slices and onion cubes and stir-fry over medium-low heat until the onion cubes change color.

Put the marinated crayfish into clean water and boil the spine source, then remove it, wash the water, drain and set aside.

Add an appropriate amount of water to the pot, add the stir-fried onion, green onion segments, and ginger slices, boil over high heat, and add the crayfish.

Stir-fry slowly over low heat until the crayfish is slightly red.

Add salt, cooking wine and an appropriate amount of water, cover the pot, simmer over medium heat for about 10 minutes, until the crayfish is cooked through, sprinkle with minced coriander and minced ginger and garlic before cooking.

4.Tips:

Before boiling the crayfish, it is necessary to clean it and remove the gills and intestinal puree, otherwise it will affect the taste.

The crayfish is marinated in salt and wine first to remove the fishy smell and make the taste more delicious.

When stir-frying the onions, use medium-low heat to make the onions sweeter and improve the umami of the soup.

When cooking crayfish, you can add an appropriate amount of cooking wine, in addition to removing the fishy smell, it can also bring out the cherry flavor of crayfish.

The soup used to boil crayfish can be frozen and used as a seasoning for cooking, and it is delicious and delicious.

Through the above steps, the non-spicy crayfish is made, the taste is delicious, the taste is unique, and it is a very good delicacy. Let's try it and taste different flavors!

The practice of crayfish is not spicy, in life, I believe that many friends like to eat crayfish, in the hot summer, eat a meal of crayfish, and then with a bottle of Coke, don't mention how cool it is, below I sorted out the practice of crayfish is not spicy.

Thirteen spiced crayfish tail (not spicy) preparation

The lobster tails are thawed, washed and stripped of the shrimp line. Finely chop half a head of garlic, mince five slices of ginger, mince one-third of the green onion, chop the coriander into sections, and set aside.

Heat oil in the pot (more), add the chopped green onions, ginger and garlic, add peppercorns and bay leaves and stir-fry over low heat until fragrant.

Pour in the cleaned crayfish and stir-fry over high heat for half a minute.

Add 3 grams of salt, 3 grams of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of thirteen spices, stir-fry evenly.

Pour in a can of beer. Heat over medium heat and drain the soup.

Serve on a plate and garnish with coriander.

The taste is amazing. To prepare braised crayfish (not spicy).

The crayfish bought in the market are not very clean, and they have to be brushed several times by themselves.

Seasoning to prepare: green onion, ginger, garlic, Sichuan pepper, star anise, cinnamon, kaempfer, braised prawn seasoning bag bag.

Pour rapeseed oil into the pan.

After the oil is warm, add the green onion and ginger slices, star anise, cinnamon, and kaempfera seasoning and stir-fry until fragrant.

Add the crayfish and stir-fry.

Add cooking wine and rock sugar.

I put the ingredient packet in it, too.

Stir-fry evenly and add the braised prawn seasoning packet.

Stir-fry evenly until fragrant.

Then add water. Make the crayfish more flavorful.

Add a little pepper.

Add some light soy sauce. Add water to garlic and water until just over crayfish.

Wait until the soup is about to dry and turn off the heat.

Crayfish under the light are more beautiful.

【Family Simple Edition】The practice of braised crayfish

1.First take a spa bath of the crayfish and brush it (here I didn't pull out the gut of the lobster, because then the meat of the crayfish will be firmer).

2.Slice the ginger, flatten the garlic and stir-fry in a pan of hot oil until fragrant.

3.Add the crayfish and stir-fry until browned.

4.Add sugar, soy sauce, light soy sauce (light soy sauce seasoning, soy sauce coloring), wine (if it is better to use beer, you can also replace water), Lao Gan Ma (add according to your own spicy situation, love spicy, add more, if you don't like to eat, you can add it).

5.After boiling for a while, add water, flush with the crayfish, after boiling, cover and simmer, cook until the soup is almost closed, and you can get out of the pot.

Ingredients. Crayfish tail 600g

Accessories. Oil to taste.

Green onions to taste. Ginger to taste.

Coriander to taste. Appropriate amount of red nine-nine hot pot base.

Number of onions. Beer 1 flat.

Cooking wine to taste. Appropriate amount of oyster sauce.

Spicy. 1.Soak the frozen crayfish tails in cold water, thaw them, brush them and drain them for later use.

2.Add an appropriate amount of water to the pot, blanch the crayfish tails, bring to a boil over high heat, cover the pot and simmer for 3 to 5 minutes.

3.Blanch and remove, drain and set aside.

4.Peel and wash the green onions, ginger, garlic and onion, slice and shred, add an appropriate amount of oil to the wok, and fry the chives, ginger, garlic and onion shreds.

5.Add the blanched crayfish tails and stir-fry evenly.

6.Add the red Jiujiu hot pot seasoning, and determine how much hot pot base to add according to the acceptable spicy level, because children like to eat, don't add too much, and avoid being too spicy. Stir-fry evenly, stir-fry the hot pot base until melted, and until the crayfish is evenly wrapped in the base.

7.Add a bottle of beer, or add less, bring to a boil over high heat, and simmer over medium heat until flavorful.

8.Reduce the juice on high heat, add cooking wine, oyster sauce, coriander, minced garlic, and shredded onion to taste, and add a little salt if you feel that it is not salty enough.

9.Remove from pan and serve.

Cook with water and salt first, then remove and drain. Add cooking oil, millet spicy and pepper to the pot, add the hot pot ingredients, pour in the crayfish and stir-fry. Add the coriander when it comes out of the pan.

Whether the crayfish is delicious or not mainly depends on the seasoning, I suggest you buy the spicy crayfish seasoning from good people, the taste is really great, I buy that seasoning every time.

Material.

500 grams of fresh crayfish, 3 chives, 1 piece of ginger, 6 cloves of garlic, 30 grams of Sichuan pepper, 6 dried chili peppers, 3 grams of sesame oil, 30 grams of cooking wine, 3 grams of balsamic vinegar, 3 grams of refined salt, grams of monosodium glutamate.

Method

1.Wash the crayfish and cut the thick skin; Cut the green onion into white sections; Wash and mince ginger and garlic;

2.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;

3.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.

Note. 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.

500 grams of crayfish, 1 red pepper, 1 green pepper, 1 gram of pepper, 100 ml of beer, 2 bay leaves, half a spoon of sugar, 1 star anise, 1 green onion, 2 cloves of garlic, 1 shallot, 1 spoon of chicken essence, appropriate amount of chili noodles, 1 spoon of dried chili pepper, 6 grams of bean paste.

2. Slice the garlic, chop the shallots, slice the green onions, and cut the green peppers and red peppers into cubes.

3. Remove the shrimp line and shrimp head from the crayfish, and then clean it.

4. Boil the oil until it is 5 hot, add the crayfish, fry until it is red and set aside, and leave the bottom oil in the pot.

5. Add bean paste, garlic slices, green onion slices, dried chili peppers, cinnamon, bay leaves, and Sichuan peppercorns and stir-fry until fragrant.

6. Pour in the crayfish and stir-fry, pour in the beer, and simmer for 10 minutes.

7. Add green and red peppers, pepper, salt, chicken essence, and sugar and stir-fry until the juice is thick, and sprinkle chopped green onions and sesame seeds on a plate.

It's as simple as that.

It just depends on how much seasoning you add.

There is also a match according to your own taste.

Preparation of spicy crayfish.

1.It takes some time to put the crayfish you bought in the pool and rinse them thoroughly, but you have to do it carefully.

2.Have your materials ready for later use.

3.Put the oil, 5 into the heat, put in the dried chili pepper and garlic slices, after the fragrance 4Add Pixian bean paste, Sichuan pepper, and parsley segments, and stir-fry 5Add rock sugar, stir-fry, and stir-fry the bean paste until fragrant.

6.Add the crayfish, turn it with a spatula and stir-fry the crayfish well.

7.On high heat and add 300 ml of water, the water is actually appropriate, generally add half of the crayfish, sprinkle in salt and pepper.

8.After adding water for 3-4 minutes, wait for the soup to shrink, sprinkle some green onions, and you can get out of the pot.

Steps to make spicy crayfish.

1. Float the crayfish for a few days and brush it clean with a toothbrush; Remove the head and remove the shrimp intestines, wash and set aside.

2. Wash the green garlic and chives and cut them into sections for later use; Slice the ginger and garlic and shred the shallots for later use.

3. A small handful of peppercorns, cut the dried peppers into sections and set aside.

4 sweet sauces 1 tablespoon.

5 Heat the pot with oil, pour in some green garlic, chives, shallots, ginger and garlic slices and stir-fry until fragrant.

6Then pour in the dried chilies, peppercorns and star anise and stir-fry together.

7. When the dried chili peppers change color, add the crayfish and stir-fry over high heat.

8. When the shells turn red, pour in a spoonful of sweet sauce and continue to stir-fry to color.

9. Add a little white wine in turn and stir well.

10Add 1 and a half tablespoons of salt and stir-fry together.

11Put in a bowl of water about level with the lobster.

12 Bring the fire to a boil.

Turn 13 and simmer about one-third of the soup.

14Then add the remaining green garlic, chives and garlic slices and stir-fry well.

15Finally, reduce the juice on high heat, put it on a plate.

Spicy crayfish: An irresistible supper in summer, I feel fragrant across the screen!

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

How to cook spicy crayfish? Brush the lobster, add the lobster to the oil temperature, bake for five minutes, remove it, add green onions, ginger and garlic, dried chili pepper bay leaves, pour in the hot pot base and stir-fry together.

How to cook spicy crayfish? Clean the lobster, add oil to the pot, pour in the bean paste hot pot base, then pour in the lobster seasoning, and stir-fry the beer evenly.

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

Spicy crayfish steps: Prepare ingredients such as bean paste, cooking wine, green onions, ginger, garlic, etc. Chop the shallots, ginger, garlic and chili peppers and wash the crayfish with a brush.

Put oil in a pot and sit hot, stir the green onions, ginger, garlic and chili peppers, and add two spoons of bean paste and cooking wine. Add a little more oil to the pan and stir-fry the crayfish until it turns red. Finally, add salt, sugar and an appropriate amount of water to slowly reduce the juice, pour vinegar, chicken essence and starch out of the pot, and serve it on a plate.

Crayfish, whose scientific name is crayfish, is native to North America, introduced to Japan by the United States in 1918, and then introduced to China by Japan in 1929, growing in rivers, lakes, ponds and marshes in southern China. Since the reform and opening up, with the promotion of Hunan cuisine by Hunan people all over the country, especially the spread of Hunan Satellite TV, spicy crayfish (flavor shrimp) has become all the rage, and many performing arts stars will inevitably forget to eat spicy crayfish when they come to Hunan to do programs. At the end of the 20th century, spicy crayfish began to spread all over the country and became a classic snack at people's street beer stalls on summer nights.