How to make garlic crayfish is delicious

I think the key is to cut off the front part of the shrimp head, but also to peel off the tail when handling the crayfish, and take out one of the shrimp lines inside and throw it away, so that it will absorb the flavor when it is burned.

Ingredients: 2 catties of crayfish, 4 garlic, 5 spicy millet, 1 piece of ginger, 1 can of beer, appropriate amount of sugar, 1 handful of green onions, 2 star anise, 2 bay leaves, appropriate amount of light soy sauce, appropriate amount of salt.

Two. Preparation of garlic crayfish:

1.First of all, we prepare all the ingredients, and now we will start to tell everyone how to clean the crayfish, prepare a basin of water, put the appropriate amount of salt and vinegar in it, put the crayfish bought back in and soak it for about 30 minutes, so that the crayfish can spit out the dirty things in the body.

2.Chop the garlic, but not too pure, a little grainy, it will be more fragrant when you eat it, the millet is spicy and cut into rings, and the ginger is cut into slices for later use.

3.Then start to process the crayfish, cut off the front of the shrimp head, peel off the tail and there is a shrimp line inside, take it out and throw it away, the shrimp legs can go or not, look at the person, and then brush the shrimp clean with a brush. Then put aside and drain the water, this step is very important, otherwise there is too much water in the shrimp when you fry it later, and the shrimp meat will be scattered.

4.Take a pot, put an appropriate amount of oil in it, heat it, put the shrimp in it, and fry the water in the shrimp a little dry, this step is also to remove the water in the crayfish and make the shrimp meat more firm and delicious.

5.Then start a pot, put an appropriate amount of oil in it, pour three-quarters of the minced garlic into it, and stir-fry the ginger slices and millet spicy rings together to make the fragrance, then pour the fried crayfish into it, add an appropriate amount of white sugar and stir-fry evenly until the crayfish changes color.

6.At this time, pour in the beer, then add the green onion knots, bay leaves, star anise, light soy sauce and salt to taste, stir-fry evenly, bring to a boil over high heat, adjust to medium heat and cook for about 10 minutes, and then reduce the juice over high heat.

7.After the crayfish are served, put the remaining quarter of the minced garlic on top of the crayfish, boil some hot oil, pour it on top of the minced garlic, and the aroma immediately fills the whole room.

Ingredients: crayfish, garlic, rapeseed oil, lard, green onion, ginger, salt, chicken essence, monosodium glutamate, B ingredients: minced garlic, garlic powder, millet spicy.

Handling of crayfish:

1.Use a brush to clean the crayfish, and you can stick a little dish soap to clean the places that can't be brushed.

2.Use scissors to remove the shrimp feet of the cleaned crayfish, tilt the head at 45 degrees to reduce the shrimp head, remove the black internal organs, we can also remove the shrimp gills at home, from the junction of the shrimp head and the shrimp body, go into the scissors, cut off half of the shrimp shell, the gray and white is the shrimp gills, and cut it off with scissors.

2. Add rapeseed oil and lard to the pot and heat it, stir-fry the green onion, ginger and garlic to make it fragrant, add water, then add salt, monosodium glutamate, chicken powder to taste, then add crayfish, add half a bottle of beer, and add chicken juice to taste.

3. Simmer over low heat for 3 minutes, pour it out of the pot and soak it in a basin, soak the crayfish for 30 minutes, and start to heat and collect the juice after fully absorbing the flavor.

4. Add an appropriate amount of salad oil to the pot to smoke the green smoke, and stir the garlic and chopped green onion while hot.

I'm a fan of red shrimp, whether it's garlic crayfish or braised crayfish (especially braised prawns in Bengbu) are my favorites. Let's take the garlic crayfish recipe below:

Ingredients: 4 kg of crayfish tail.

Excipients: ginger slices, cooking wine, garlic foam (more needed), shallots, millet pepper, thirteen spices, a pinch of salt, light soy sauce, oyster sauce.

Put the oil in the pan first: slightly more oil in the pot, add the ginger slices and stir-fry until fragrant, then add the shrimp balls, pour in a circle of cooking wine, stir-fry for one minute and then put it out, and cook it at high temperature before eating; If you want garlic shrimp balls to be more delicious.

Make scallion oil - pour cooking oil into the pot, add the shallots when the oil temperature is 5, fry the scallion oil over low heat, be sure to low heat, slowly force the green onion fragrance out, and remove the green onion when it turns from green to brown;

Stir-fry minced garlic: Leave the scallion oil in the pot and add the garlic foam, millet pepper, and stir-fry slightly; When the garlic fragrance is permeated, add the shrimp balls, stir-fry well, add chicken broth, or beer, add a spoonful of salt, two spoonfuls of thirteen spices, a spoonful of light soy sauce, a spoonful of oyster sauce to taste, stir-fry evenly and cover the lid, simmer for a while on medium heat, and when the juice is almost dry, remove from the pot and put it on a plate

It is best to make the crayfish fresh, wash and remove the shrimp line before cooking, add more cooking wine when stir-frying, and remember to put some oyster sauce before cooking. You can put more minced garlic.

That must be that you first have to pick out the shrimp shells and shrimp lines, and then you can taste the most important thing is that it takes a long time, and then the flavor of the ingredients must be heavy.

Tear off the toes of the crayfish, twist the tail to pull out the shrimp line, then remove the shrimp head for later use, prepare enough garlic according to the ratio of 4:1, peel the garlic and chop it, the more broken the better, prepare a piece of ginger, and also chop it into small grains for later use Put the garlic and ginger grains into the basin, add an appropriate amount of edible salt and a little water and stir evenly, heat the pot, put in the appropriate amount of cooking oil, 7 into the hot put the crayfish into the pot and stir fragrant, stir-fry for a while and then take it out, and leave the bottom oil in the pot, Put in the processed ginger and garlic and stir-fry until fragrant, pour in the crayfish, pour an appropriate amount of light soy sauce on the side of the pot and stir-fry evenly, pour in a bottle of beer, then put in a spoonful of edible salt, a large spoon of sugar, and finally turn on medium-low heat to simmer the crayfish for 10 minutes before getting out of the pot.

The garlic crayfish was delicious. Put more minced garlic, ginger, Sichuan pepper, and chili peel to make the crayfish delicious.

Put garlic when stir-frying, and put it again before leaving the pot to get into the flavor.

Secret garlic crayfish, add this is not fishy and more flavorful, delicious and not greasy, better than what the restaurant makes.

Home-cooked garlic crayfish, the shrimp meat is tender and delicious, and you will never get tired of eating it.

Crayfish need to be marinated for 10 minutes with minced garlic, cooking wine, pepper and light soy sauce. Then stir-fry in hot oil.

Many people love to eat garlic crayfish, so you must prepare the ingredients and seasonings before making it. All you need is crayfish, minced garlic, green onions and chili peppers. Only when these are prepared, the crayfish will be more fragrant and flavorful.

The crayfish should be cleaned when cooking, brush the crayfish with a toothbrush, and pay attention to the shrimp line. Many people can't handle crayfish well, and they always feel that there is mud and sand when they make it, which will affect the taste too much. After the preparations are done, first fry the crayfish on high heat until it changes color, and then remove it and let it cool for later use.

Next, sauté the minced garlic until fragrant, so that you can make an authentic taste. First stir-fry with dried chili peppers and green onions, then add minced garlic after stir-frying the fragrance, stir-fry evenly, let the minced garlic be fully coated with it, add an appropriate amount of salt, sugar and light soy sauce to taste after frying a little browned, and then add crayfish after frying. At this time, you can turn the heat to medium, so that each crayfish can be evenly coated with minced garlic.

Keep stir-frying so that the crayfish can absorb the garlic more fragrantly, and the crayfish will be delicious in this way. Pay attention to the heat problem, you can't use high heat to stir-fry. <>

In addition to this, the last important step is to add the right amount of beer to collect the juice. Beer will make crayfish especially delicious, but you need to master the steps. Pour in the beer over two-thirds of the crayfish, then turn the heat to high and wait for the beer to boil.

After seeing that the beer is boiling, add a small spoonful of oyster sauce to enhance the freshness. Cover the pot and cook on high heat for three to five minutes, then remove the lid and stir-fry continuously to collect the juice, until the beer soup is almost gone, then the authentic garlic crayfish is finished. After serving, you can sprinkle some sesame seeds or chopped green onions, and the taste will be more fragrant.

To sum up, the crayfish should be cleaned and fried in advance, the minced garlic should be stir-fried with dried chili peppers and green onions, and beer should be added to collect the juice. These are all essential steps in making garlic crayfish, and friends who love crayfish can try it, and it will definitely make an authentic taste.

Ingredients: half a pound of minced garlic, a little green onion, two beers. Pepper, sugar.

Method: Remove the shrimp head, take out the internal organs, remove the shrimp line, the water is clean, make garlic shrimp first boil garlic sauce, the garlic method is very simple, half a catty of oil, half a catty of garlic.

Chop the green onion and green onion leaves into chopped green onions and put them in a bowl and set aside.

Take a food processor, put a little water in the machine, be sure to put a little water, and turn it evenly in the water. Otherwise, it will be minced garlic. The garlic with water is not so rich, first beat the garlic cloves into minced garlic and beat for 3 to 5 seconds.

If you beat it too much, it will affect the taste.

Bring the oil to its highest temperature and pour in the crayfish. Cover and fry it. In the process of frying, keep flipping.

After the crayfish turns red, remove it.

This way the meat of the crayfish is a little firmer. It's not good to fry old. Remove and set aside.

Heat the pan and pour in the minced garlic. First, take half of the minced garlic and stir-fry. Half of the minced garlic is left to give the crayfish a second flavor.

Because the taste of the garlic that has been stir-fried at high temperature is a little reduced. Wait until the stir-fried minced garlic turns golden brown. Pour the beer in. This time the smell is strong.

Pour in the shrimp that had been fried earlier. The whole process is fired over a large fire. Because this shrimp is easy to cook, there is no need to cook it for half a day like a dish. If you cook it for too long, the shrimp will get old.

Add a pinch of salt, pepper and a pinch of sugar. Sugar for freshness.

The green onion is also put in and burned. The green is left for the last step to embellish. Then start a big fire and burn it. Cook for about 5 minutes. There is no need to add a lid, and the moisture cannot be dissipated after adding a lid. Affects the elasticity of shrimp meat.

Add the remaining half of the minced garlic just before it is almost out of the pan. Stir well and it is ready to serve. The materials are complete, and the method is very simple. This delicious garlic crayfish dish is complete.

Garlic crayfish is second only to the existence of braised prawns in Bengbu in my taste, method: cut the garlic cloves into minced garlic, put oil on the side of the pot, pour in green onions, ginger, minced garlic (10 grams). Pour in the crayfish and cover the pot.

Add cooking wine, vinegar, sugar, and salt in turn, and cook for a while. Add the chopped garlic before removing from the pan to enhance the flavor. So a garlic crayfish dish is ready.

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!

Crayfish recipes, garlic home-cooked late-night snacks.

Garlic crayfish, the most homely method, can't be missed.

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!

Cooking steps: <>

1.Brush each shrimp with a toothbrush and two large tongs.

2.Cut off the shrimp head with scissors When cutting, there is a black viscera bag on the head to clean up Leave the yellow, clean up the shrimp line, cut the back of the shrimp with scissors, and rinse it with water after cutting, the steps are as shown in the picture above.

3.Finely chop the garlic and ginger.

4.Heat the pot and put in a spoonful of lard and then put in peanut oil, the oil should be more, add ginger, garlic and dried chili peppers to stir-fry until hot, then add crayfish and fry until red, 5After the shrimp is fried and discolored, add a bottle and a half of beer, then add two spoons of light soy sauce, a spoonful of oil, half a spoon of thirteen spices, two teaspoons of sugar, sugar can also be a little more, cover the pot and simmer for 15 minutes, add a little salt after 15 minutes, turn it over, turn off the heat and remove from the pot.