Crayfish and garlic must be a perfect match, it s too enjoyable to eat, how to make garlic crayfish?

Crayfish is a favorite delicacy that is found in late spring, summer and early fallWhether it is a roadside stall on the street, a general restaurant or a high-end hotel restaurant, crayfish is all used as a signature dish, which shows the crazy level of everyone for crayfish. Nowadays, the standard of living is getting better and better, and the regulations on diet are getting higher and higher, although the crayfish is expensive, it is also the favor of tall and big customers.

Ingredients: fried crayfish, 200 grams of garlic, 100 grams of tempeh, Maggi fresh soy sauce, seafood soy sauce, salt, chicken essence, monosodium glutamate, oil consumption. Clean and cut the crayfish in half and lay them flat in a steaming tray.

Cut the garlic into minced pieces, put appropriate oil in the pan, put half of the garlic in the pan and fry it until golden brown and set aside, chop the tempeh and set aside. Put the appropriate oil in the pan, add the tempeh, and the minced garlic to stir the spice tone, add the fried garlic paste, and then put it in a bowl and set aside. Pour the adjusted juice into the crayfish, put it in the cage drawer and steam for 8min, and then you can start the pot.

Boiling oil in a pot is poured over the steamed crayfish and it can be served. A dish of steamed crayfish with garlic is ready, the meat is tender and delicious, suitable for all ages. During the steaming process, we must pay attention not to overdo it, avoid steaming old, and do not need to fry the paste in the case of fried garlic, which will harm the taste.

Food] Crayfish, ginger, garlic, tempeh oil, chili pepper, garlic hot sauce, chili, light soy sauce, perilla leaves, salt, white sugar [detailed method] Cleaning: Clean fresh crayfish, there are a lot of bacteria and dirt on crayfish.

So be sure to brush your whole body with a brush when cleaning the floor, and pinch the back of the crayfish when brushing, so that it can't clip you. Bring cooking oil to a boil, add crayfish, ginger slices, and garlic and stir-fry to dry the water. Add salt, tempeh oil, pepper, and cold water over the crayfish, bring to a boil over high heat, and bring the crayfish to a boil.

Reduce the juice again on high heat, and then add the garlic chili sauce, chili rings, and light soy sauce. Sprinkle a handful of minced garlic before cooking, add perilla leaves and a little sugar.

First of all, wash the crayfish, fry it in oil until golden brown, add minced garlic, 8 corners, cinnamon, light soy sauce, cooking wine and stir-fry in the oil, and finally add the fried crayfish, simmer for about 10 minutes and pour in red oil.

First of all, clean the crayfish, then blanch, take out the reserve, boil the oil, heat the oil, put all the garlic into the fry until it is slightly burnt, at this time, put the crayfish into it and then add, cooking wine, fresh ginger and then add, an appropriate amount of light soy sauce, oyster sauce, salt, chicken essence stir-fry, and then add an appropriate amount of water starch, cook for two minutes so that the garlic crayfish is ready, it is very delicious.

First of all, put oil in the pot, pour in the crayfish and stir-fry after the oil is boiled, add minced garlic and other seasonings when the crayfish is half-cooked, then add water, and simmer for 5 minutes.

Crayfish with garlic.

Ingredients and seasonings.

Ingredients: Crayfish, garlic, ginger, millet pepper.

Seasoning: light soy sauce, oyster sauce, soy sauce, salt, chicken powder, sugar, pepper, beer.

Method. First of all, let's prepare the ingredients:1Prepare about two catties of crayfish, put them in a basin, and clean them.

2.Pinch the middle part of the tail of the crayfish with your hands, twist it 45 degrees, pull out the shrimp line, remove the shrimp feet, cut off the head, pick out the black sac, and put it in the pot for later use.

3.Prepare a handful of garlic, cut it into small pieces first, then chop it into minced garlic, put it in a pot, and then divide it into two parts for later use, cut a few millet peppers into chili rings, put them together with minced garlic, cut a small piece of ginger into ginger slices, and put it in a basin.

Once the ingredients are ready, we move on to the next step.

4.Heat a wok and add a spoonful of cooking oil, pour in the minced garlic and millet pepper, stirring continuously with a spoon.

5.After the garlic fragrance is stir-fried, add 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar, 1 gram of pepper, stir to dissolve the seasoning, and pour it into a small basin for later use.

6.Add cooking oil to another pot and pour the crayfish into a colander in advance to control the moisture.

7.When the oil temperature reaches 50% hot, pour in the crayfish and stir continuously with a spoon to heat the crayfish evenly.

8.After about 30 seconds, you can pour out the oil control.

9.Add half a tablespoon of cooking oil to another pot, pour in ginger slices and stir-fry until fragrant, pour in crayfish and stir-fried minced garlic.

10.After boiling, add 10 grams of light soy sauce to taste, 3 grams of oyster sauce to enhance freshness, 10 grams of soy sauce, change to medium-low heat and cook for about 3 minutes.

After a few minutes, pour in some of the minced raw garlic and continue to cook for about a minute.

12.Hook in a little water starch to make the soup rich and viscous, then pour in a little sesame oil to enhance the flavor, then turn off the heat and put it in a basin. This garlic-rich garlic crayfish is ready.

Garlic crayfish It is mainly cooked over high heat, first fry the garlic and bean paste until it is medium-cooked, then pour in the crayfish, fry for 15 minutes, then add water and simmer for 10 minutes.

Finely chop the garlic, chop the shallots, chop the green onion and ginger, and slice the green onions. Pickled pepper minced crayfish to remove the shrimp line, clean the shrimp head after cleaning. Heat the oil until 5 is hot, add the minced garlic and stir-fry until fragrant, add oyster sauce, light soy sauce and minced ginger, and stir-fry the chicken essence until the minced garlic is slightly pasty.

Leave oil in the pot, put bay leaves and pickled peppers, and fry peppercorns to make them fragrant. Add the crayfish and stir-fry half of the minced garlic.

Clean the crayfish and put it next to it for later use, add cooking oil to the pot, add minced garlic, stir-fry until fragrant, add beer, add crayfish, and simmer over low heat for about 15 minutes.

There are many ways to <> crayfish, how to make garlic crayfish delicious? It's the peak season to eat crayfish, and there are many ways to make it. Different regions naturally have different tastes, and when it comes to garlic crayfish, according to my years of experience in cooking, I personally think that there is nothing authentic or inauthentic, for example, the lobster roasting method launched by a brand chain store must be a fixed proportion and a uniform match, so no matter which store you go to eat in her, the taste must be the same!

And other large and small lobster shops also have their own characteristics, and the taste is definitely different, depending on whether it is suitable for the taste of the public! Crayfish also depends on personal taste, now crayfish is made in a variety of ways, thirteen spices are the most classic way to eat, as well as garlic fragrance, spicy flavor and so on.

Personally, I prefer the garlic flavor, I feel that crayfish or seafood are a perfect match with garlic, the kind that can be married; Okay, let's talk about the practice of garlic crayfish: first go to the market to buy lively crayfish, then come back to wash it, brush all parts of the crayfish with a small brush, and then pull out the shrimp line from the tail of the lobster, if you want to remove the internal organs now, you can remove it yourself, I like to keep the intact point, and then remove it yourself when you eat, brush and finish, prepare green onions, ginger, garlic and chili, and a little more garlic.

Now you can start to fry the crayfish, start the pot to burn the oil, put in the crayfish, stir-fry it first, wait for the lobster to change color, pour in the green onion, ginger, garlic and chili, why put it after the seasoning, because it is more fragrant, when the garlic is slightly yellow, add beer, slowly cook into the flavor, and so on when the time is almost good, put in the salt chicken essence oyster sauce soy sauce to enhance the flavor a little, sprinkle the green onion and coriander when the pot is up, if you don't like to eat coriander, you can not put it, and then put it on the plate, see if you have time or not, you can also put a plate, If you don't have time, you can eat it directly, the fragrant crayfish is ready, you can try it if you like it, oh, by the way, you can match it with beer, warmly remind everyone, allergies should be cautious Eat lobster or go to the restaurant less to eat, and if you have the ability, go home and make it best! After all, some additives will be put in the restaurant to roast lobster, and of course, not all of them will do this! There is no authentic way to make garlic crayfish, it depends on whether you cook it well or not!

No matter how authentic the food is, what is the use of you cooking it badly, so whether it is authentic or not is delicious, it is the last word!

First of all, clean the crayfish, prepare a lot of minced garlic, put oil in the pot, then fry the garlic until fragrant, then add an appropriate amount of sugar and light soy sauce, wait until the garlic is fried until fragrant, first put out half of the garlic, put the crayfish into it and continue to stir-fry, then add the appropriate amount of salt, Sichuan pepper, bay leaf soy sauce, oyster sauce continue to stir-fry, and finally pour in a can of beer, simmer over low heat, wait until the soup becomes viscous and pour in the remaining garlic, continue to stir-fry and continue to cook, and wait until the soup is basically finished, the crayfish is ready, and the taste is very good.

First of all, you must first remove the crayfish from urine. And peel off the shells and threads inside. When stir-frying, be sure to stir-fry evenly, and add more minced garlic.

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!

Prepare the materials:

Crayfish, garlic, ginger, green onions, seasoning.

01. Raise the crayfish with clean water for more than 1 hour, so that the dirt on the crayfish can be cleaned, and some of the sediment in its joints can be picked out with a toothpick.

02. Use a brush to scrub the crayfish clean, especially the part of its feet, and brush it several times.

03. Tear off the intestines of the crayfish, and use scissors, toothpicks and other tools to call out the intestines on the back of the lobster.

04. Clean the properly processed crayfish repeatedly with clean water, as well as ginger, garlic, and green onions.

05. Cut the washed ginger, green onions, and garlic into small granules and set aside for later use.

06. Boil the water in the pot and put the crayfish in the water to cook for two minutes.

07. Scoop up the crayfish that have passed through the water and drip water.

08. Heat the oil pot well, (put more oil, crayfish need more oil to stir-fry to be delicious), put the chopped garlic and green onion particles into the pot and stir-fry, and friends who eat more spicy can add some dried chili peppers.

09. Put in the crayfish, dry the water of the crayfish, add cooking wine, sugar, and salt and stir-fry repeatedly.

10. When the crayfish is golden brown, add water to the pot.

11. Bring the soup to a boil over high heat, then switch to low heat, cover the pot and simmer for 20 minutes.

12. After simmering, add all the garlic, ginger and green onion granules to the pot and reduce the juice over high heat.

13. The delicious garlic crayfish is ready.

Crayfish have many parasites on their bodies, and they must be cleaned before they can be eaten. ]

Make your own garlic crayfish at home, clean and delicious.

Chopped peppers are better served with garlic sauce to make lobster.

You can go to a professional training school to study, and there will be professional teachers to guide you.

Ingredients: fresh crayfish, garlic, green onions, celery, green pepper, Sichuan pepper, 8 corners, bay leaves, perilla, beer, crayfish season, light soy sauce, salad oil, cooking wine, salt.

Steps: <>

Step 1: Clean the fresh crayfish until the water is not turbid, and soak it in cooking wine and water for a while.

Step 2: Prepare the minced garlic. I used a full bowl of this, soak it in water, if you don't use water to soak the garlic, it is easy to paste and have a bitter taste.

Step 3: Blanch the crayfish in the water.

Step 4: Drain the crayfish and set aside.

Step 5: Cut the green onion into sections.

Step 6: Cut the celery and green pepper into oblique knives.

Step 7: Heat the pan and remove the oil. Put in the star anise. Pepper. Sayanaga and perilla stir-fry until fragrant. Then add the green onions and stir-fry until fragrant.

Step 8: Use more than half of the soaked minced garlic. Stir-fry slowly over low heat until fragrant.

Step 9: Put the crayfish feed. After the fragrance is stir-fried, add the crayfish and stir-fry evenly.

Step 10: Add a can of beer, and stir-fry the remaining minced garlic, green peppers and celery. Once boiling, reduce heat to medium and simmer for 20 minutes.

Step 11: Reduce the juice on high heat. Drizzle light soy sauce along the sides of the pan.

Step 12: Cover the pot and simmer for 10 minutes, adding flavor.