What are the practices of spicy crayfish, and the practice of spicy crayfish?

It's barbecue season again, especially when you sit outdoors, blowing a little breeze, eating seafood barbecue, and drinking cold beer, not to mention how refreshing it is. When it comes to barbecue, we have to mention crayfish. Have a plate of spicy crayfish, peel it while eating, and drink some cold beer if it's too spicy.

It was a terrible feeling. However, the consequences of eating like this regularly are actually quite serious. Eating too much spicy flavor is easy to get angry, and seafood with beer is easy to cause high uric acid, which can cause gout.

How can I improve the situation if I like crayfish? Super simple, no spicy crayfish, no beer after eating crayfish. If you don't eat crayfish with troublesome tastes, you won't want to drink something cold because it's too spicy.

But if you don't put chili peppers, it doesn't seem to have a strong enough flavor. Then you can put some Pixian bean paste to enhance the flavor, which can make the color look bright and the taste is not spicy.

Moreover, the crayfish sold outside are neither fresh nor clean, and they are prone to gastrointestinal upset. This time, be sure to share my cleaning tips with you! I bought some lively crayfish at the supermarket and came home with some salt and vinegar to make them vomit.

Then use a brush to wash one by one under the tap. These crayfish are in good spirits and have been struggling with cleaning. I don't really have the courage to go scissors.

Fortunately, I had an idea and poured some liquor into it. After a while, the crayfish were already drunk, and some were still foaming at the mouth. At this time, you can kill them.

This washed crayfish is superb.

Spicy crayfish, also known as Changsha flavor shrimp, spicy crayfish, spicy crayfish, thirteen spiced crayfish, or even simply Ma Xiao, belongs to Hunan cuisine, which is developed from local dishes such as the Xiangjiang River Basin, Dongting Lake area and Xiangxi Mountain Area.

What seasoning to put in the spicy crayfish

1. Put the crayfish you bought in the pool and rinse them thoroughly, which will take some time, but you have to do it carefully.

2. Prepare materials for later use.

3. Put oil, 5 into heat, add dried chili peppers and garlic slices, after the fragrance comes out.

4. Add Pixian bean paste, Sichuan pepper and parsley and stir-fry.

5. Add rock sugar, stir-fry, and stir-fry the bean paste until fragrant.

6. Put in the crayfish, turn it with a spatula, and fry the crayfish well.

7. Add 300ml of water over high heat, the water is actually an appropriate amount, 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.

A common practice for spicy crayfish

Spicy crayfish recipe one.

1. Float the crayfish in the water 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 Sichuan peppercorns, cut the dried peppers into sections for later use.

4. 1 tablespoon sweet sauce.

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

6. Pour in the dried chili peppers, peppercorns and star anise and stir-fry together.

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

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

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

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

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

12. Bring the fire to a boil.

13. Turn the heat to low and cook about one-third of the soup.

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

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

Spicy crayfish method two.

1. Brush each crayfish with a toothbrush, especially the belly of the crayfish.

2. Remove the intestines of the crayfish.

3. Remove the oil from the pan, put an appropriate amount of ginger and garlic, (there is no time to shoot **) and put in the cleaned crayfish after stir-frying.

4. Put an appropriate amount of water over the crayfish.

5. Put spicy sauce, (I use ready-made.)', which saves a lot of time for seasoning, and you can also put it yourself).

6. After drying up some juice, put the chopped coriander.

7. Put an appropriate amount of salt.

8. Stir-fry the appropriate amount of fresh vegetables, and then you can put it on a plate.

Spicy crayfish recipe three.

1. Turn on low heat, add oil, add green onion, ginger and garlic.

2. After the fragrance overflows, add Sichuan pepper and dried chili pepper;

3. After stir-frying the spicy taste, pour in the crayfish and fry until the shell turns bright red;

4. Break the hot pot base into several pieces, add them to the pot, and stir-fry well;

5. Add grass fruit, star anise and cinnamon, add an appropriate amount of water, to 1 2 places of the ingredients;

6. Turn to low heat, simmer for 20 minutes, turn to high heat to reduce the juice.

Spicy crayfish.

Preparation materials: 3 catties of crayfish, half a bag of hot pot base, appropriate amount of sesame pepper, a little chili pepper, a little dried chili pepper, two spoons of bean paste, a piece of ginger, 1 handful of garlic, an appropriate amount of cooking wine, 1 bottle of beer, 3 spoons of edible salt, 3 spoons of chicken essence, 2 spoons of monosodium glutamate, 2 spoons of white sugar.

Method. 1. Put the hot pot base, dried chili peppers, chili peppers, and sesame peppers in a bowl for later use.

2. Crush the ginger, cut the garlic into relatively large pieces, and also put it in a bowl for later use.

3. Heat the oil in the pot, the amount of oil should be a little more, so that it is more convenient to fry, when the oil temperature is hot, pour in the crayfish that controls the dry moisture, and fry it for about 10 seconds, the purpose of frying is to make the shrimp meat of the crayfish shrink, and the taste will be more strong, but if the frying time is too long, the water of the crayfish will be lost, and it will taste shriveled and shriveled and the taste is not good. After frying for 10 seconds, take out the crayfish with a fence to control the oil and water, pour the oil from the fried crayfish into the container, and you can use it next time you fry the crayfish.

4. Heat the oil, add an appropriate amount of peanut oil to the pot, after the oil temperature rises, pour the old ginger and garlic into the pot and stir-fry the fragrance, and then pour the hot pot base, dried chili pepper, fresh chili pepper and sesame pepper into it, stir-fry evenly, avoid pasting the pot, and wait until the hot pot base is completely melted, you can pour in the crayfish.

5. Stir-fry the crayfish and the ingredients evenly, and then pour in 1 bottle of beer, the beer can increase the umami of the crayfish, if the water is not enough, add some water, not the crayfish. Cook on high heat for about 15 minutes, start seasoning, add 3 tablespoons of salt, 3 tablespoons of chicken essence, 2 tablespoons of monosodium glutamate, and 2 tablespoons of sugar. Reduce the juice on high heat and serve on a plate.

1. Spicy crayfish.

Also known as flavor shrimp, it is a famous local snack in Hunan. It is made with crayfish as the main ingredient and pepper, pepper and other spices. After the dish is cooked, the color is bright red, and the taste is spicy and fragrant.

2. Lanzhou beef ramen.

One of the top ten noodles in China, it is a special snack in Gansu region. With the distinctive taste of "the soup mirror is clear, the meat is fragrant, and the noodles are fine", and "one clear, two white, three red, four green and five yellow", it has won five-star praise from Chinese and even global consumers.

3. String incense hot pot.

It is one of the characteristic traditional cuisines of Sichuan, and it is also the most popular reflection of the characteristic cuisine of grassroots entrepreneurship. A variety of dishes are skewered on bamboo skewers and put into a hot hot pot to eat snacks. With its unique charm and distinctive characteristics, Chuanchuan incense is spread all over many cities across the country, and has become one of the representatives of Sichuan taste to a certain extent.

4. Yanji cold noodles.

One of the "Top 10 Noodles in China", it is a well-known traditional Chinese Korean food at home and abroad. The main ingredients of the dishes are buckwheat flour, wheat flour and starch, but also cornmeal, sorghum rice flour and shidou starch. The boiled noodles are washed with cold water and added to the chilled beef broth, and served with spicy cabbage, cucumbers, eggs, beef and other toppings.

Spicy crayfish is a dish that many people like very much, and there are many ways to make it, such as steaming and stir-frying. In the process of making crayfish, it is necessary to prepare lobster, beer, red pepper, green pepper, sugar, bay leaves, star anise and other ingredients, in fact, these ingredients and ingredients are also very common in life. Once the ingredients are ready, slice the garlic, chop the shallots, slice the green onions, and cut the green and red peppers into cubes.

Then clean up the crayfish, the lobster should remove the shrimp line and shrimp head, then clean it, burn the oil pan until it is five mature, put the crayfish into the oil pot, and then stir-fry evenly, stir-fry until red can be served out for later use. <>

Continue to leave the bottom oil in the spice stir-fry pot, pour the bean paste, garlic slices, chopped green onions, dried chilies, cinnamon, bay leaves, and peppercorns into the pot and fry until fragrant. After stir-frying the aroma, pour the crayfish into the pot and stir-fry together, when the stir-fry is to a certain extent, pour in the beer and chili noodles, and then simmer for about 10 minutes. Finally, pour the green and red peppers, pepper, salt, chicken essence, and sugar into it and stir-fry evenly, then collect the juice, and finally sprinkle some chopped green onions or sesame seeds when it is finally put on the plate.

The nutritional content is high, you must know that the nutritional content of crayfish is the same as that of sea shrimp, not only low in fat, but also the protein content accounts for 16% and 20% of the total, and the fat content is not even enough. The combination of fatty oils and unsaturated fatty acids contained in it is very conducive to the absorption of the human body, and this dish is very popular in many night markets, and many young people regard it as a supper, because it is delicious and not afraid of gaining weight. <>

To remove the bacteria of crayfish, we must pay attention to the crayfish before cooking, soak it in water for 2 or 3 hours to brush it clean, and be sure to remove all the heavy metals and bacteria adsorbed on the crayfish, and then cook at high temperatures. And when choosing crayfish, you must choose a tender soft shell with bright color, so that crayfish are raised with clean water quality. Be sure to choose live lobsters, as dead lobsters have the potential to cause lead poisoning.

You say spicy crayfish, the lobster must be spicy, in fact, thirteen spices, garlic, can be delicious, ginger, garlic, chili, rice wine, light soy sauce, these no matter which flavor you have, you can't be lazy can buy a seasoning package, a pack is done.

After the lobster is processed, put it in the pot and fry it until it changes color slightly, then take it out, pour it into the pot with the seasoning that you bought directly, and fry it to make it fragrant, then put the lobster in it, pour in some beer to collect the juice and eat it.

Now is the season of crayfish draft beer, we can clean the crayfish bought back from the market at home, put it in the oil pan and fry it, put it out for later use, leave the bottom oil in the pot, put in the green onion, ginger and garlic to fry until fragrant, put in the spicy hot pot base, pour in the fried crayfish and stir-fry, add the beer that has not been the crayfish, and collect the juice on high heat.

Features: Spicy crayfish, also known as spicy crayfish, is made of crayfish, with a spicy and fragrant taste, red and bright color, smooth and tender texture, and spicy taste. At the end of the 20th century, it began to spread throughout the country and became a classic snack at people's street beer stalls on summer nights.

Ingredients: Lobster.

Excipients: dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander.

Method: 1. Put the lobster in clean water for at least one to two days, and let the shrimp spit out the mud in the body. Use a discarded toothbrush to scrub the lobster clean, especially the connection between the head and the body, which is very dirty;

2. Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, wait for the surface of the shrimp to be red and quickly pick up and set aside, and get out of the pot;

3. Put an appropriate amount of vegetable oil in the pot, put the garlic and ginger into the oil pan and fry the fragrance over medium heat, then put the shrimp, star anise, and cinnamon into the pot and add an appropriate amount of water to cook over high heat;

4. After the water boils for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it simmer for a while;

5. Turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer over medium heat for ten minutes, wait for the water to boil into a thick juice, add chopped green onions out of the pot and serve the bowl.

Cooking tips: You can add hot sauce containing tempeh to make the flavor more spicy and rich.

Ingredients: Crayfish.

Seasoning: appropriate amount of salad oil, 1 tablespoon of salt, 1 tablespoon of vinegar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of dried chili pepper, 1 tablespoon of cooking wine, 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, appropriate amount of fennel, appropriate amount of tangerine peel, appropriate amount of bay leaf, appropriate amount of angelica, appropriate amount of licorice, appropriate amount of fragrant sand, 1 can of beer, 1 3 tablespoons of sugar.

Preparation of spicy crayfish.

The method of making crayfish is actually very simple, and the more troublesome operation at home is actually the processing process. Brushing, washing, pumping intestines, opening the back, and cutting off a small head to facilitate the taste. Of course, slow is slow, but it is better to be clean and reassuring.

Can we ensure that all of them are fresh, can we ensure that each one is clean? Eating out, most of the time, these simple requests are dreams.

The crayfish that has been pumped from the intestines is basically whining, and when you take it home again, and then process it and cook it, it is not so fresh and fresh. Moreover, after pumping the intestines, when cleaning, the sewage can easily penetrate into the shrimp body. My preferred method is to buy live shrimp home, scrub them first, then draw the intestines, cut the hair, and finally open the back.

Get a crayfish in four easy steps:

1. Pinch the back of the crayfish, put it under the faucet, and use a small brush to scrub the surface of the shrimp clean. (The place where the shrimp belly and lobster claw bend is most likely to be dirty)

2. Pay attention to the fact that there are three tail wings on the tail of the crayfish, pinch the alto piece, twist it hard, and then pull it out, and the shrimp intestines will come out.

3. Use the scissors to cut a little behind the shrimp eye.

4. Cut down from the place where the shrimp tail draws the intestines, stuff the pointed scissors into it, cut it along the shrimp shell, and cut it until it reaches the connecting part of the shrimp head.

Method:1Slice ginger and garlic, prepare chili pepper, Sichuan pepper, cumin, tangerine peel, bay leaf, angelica, star anise, cinnamon, licorice, fragrant sand.

2.Heat the pan with oil, after the oil is hot, add the ginger and garlic slices and stir-fry until fragrant, then pour in the other seasonings prepared in step 1 and stir-fry until fragrant.

3.Pour in the cleaned crayfish and fry until the tail is all rolled up, add cooking wine, vinegar and stir-fry well.

4.Pour in a tablespoon of bean paste and stir-fry with a spoonful of sweet noodle sauce.

5.Add beer, bring to a boil over high heat, turn to medium heat, add sugar to enhance freshness, cover and simmer.

6.When the water is about to dry, open the lid and reduce the juice over high heat.

Cooking skills:

1. For the seasonings used in step 1, if the ingredients are not complete at home, you can go directly to the outside to buy a bag of braised prawn marinade.

2. Cut a small mouth on the shrimp head to make it easy to taste. Don't open the mouth to a large one, so as not to scatter the shrimp yellow and leak out.

3. Note that don't add even a drop of water during the whole process, and use beer to burn it all, which will make the taste more fragrant.