How to make crayfish in a delicious and easy way

The delicious and easy way to make crayfish is as follows (take garlic lobster as an example):

Prepare the ingredients as follows: 500 grams of crayfish, 30 grams of oil, 5 grams of green onions, 5 grams of ginger, 80 grams of garlic, 20 grams of chili powder, 5 grams of sesame pepper, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 green onion, 1 teaspoon of chicken essence.

The specific method is as follows: clean the crayfish with a toothbrush, soak it in salt water and spit out impurities, cut off the crayfish's feet and gills with scissors, and finally brush it again with a toothbrush.

After the water in the pot boils, add the green onion and ginger, put the processed crayfish on it, cover the lid and steam for 15 minutes, peel and rinse the garlic, cut the root with a knife to remove it, pat it flat and chop.

Pour oil into the pot, heat it over low heat until it is 60% hot, then turn off the fire, put a little garlic into it first, if it is not fried, you can put it all in, let the remaining temperature fry the garlic until fragrant, scoop three spoons of garlic sauce, add chili powder, put the pepper on top, burn the oil in the pot until it is hot, pour it in a bowl, then add light soy sauce, salt, oyster sauce, shallots, chicken essence and mix well, take a part of the garlic sauce, mix well with the steamed crayfish, and pour the hot sauce that was prepared before on the plate.

How to make crayfish delicious and simple way, crayfish has become one of the common delicacies in our daily life, crayfish has a high nutritional value, and the taste is very good, so it is loved by many people, the following is how to make crayfish delicious and simple way.

The practice of secret crayfish (home cooking).

To clean up the crayfish, the steps can be checked on the Internet.

Onion and garlic. Millet pepper, dried chili, bay leaf, star anise, Sichuan pepper, etc.

Personally, I think it's very important to be spicy!! It's not spicy and not delicious.

Spices are also key.

Perilla leaves, put more fragrant.

Put more oil than usual and stir-fry until fragrant.

Put the crayfish, stir-fry for a few minutes, put some cooking wine (shochu) in the process, and scoop up.

Purpose: To remove the fish.

Put the oil, put the prepared spices, peppers. Put the hot pot base and crayfish base and stir-fry until fragrant.

Put the crayfish, stir-fry for a while, and the next bottle of beer.

Add four tablespoons of salt. Simmer for about 20 minutes, remove from heat!

Preparation of garlic crayfish

Finely chop the garlic, don't chop it too much, the particles are slightly larger. Cut the millet pepper into rings.

Cut off half of the crayfish's head, the tip of the forceps and the gastropod, brush it carefully with a toothbrush, and wash it again with water.

Pour oil into the pan, be sure to have more. Pour in 3 4 minced garlic, ginger and millet pepper, stir-fry until fragrant, then add sugar and stir-fry (do not reduce the amount of sugar). Don't have less oil and don't fire too fiercely, otherwise the garlic will be easy to fry and it will be bitter!

Pour in the processed crayfish (make all the preparations, and then process the lobster to ensure the freshness of the lobster.) At this time, the crayfish is still alive'There is a reaction, not a dead one. ）

Stir-fry until browned.

Pour in beer and water to cover the lobster (you can also put beer in its entirety.) Choose the cheap kind of beer, don't use dark beer or a particularly strong taste, otherwise the lobster will not taste good and be bitter. ）

Add light soy sauce, green onion knots, bay leaves and star anise, and add salt to taste.

Cover and bring to a boil, turn to medium heat and cook for about 15-20 minutes.

Serve the lobster and set it up.

Pour the remaining 1 4 minced garlic into the pot and mix well with the soup and pour over the lobster.

Sprinkle with parsley at the end and you're done! You can start eating!!

To prepare thirteen spiced crayfish (home version).

Brush the lobster with a brush, remove the front part of the shrimp head, and the shrimp line (eat it cleanly in your own home, you can also skip it) and drain the water.

Slice the ginger, the whole garlic cloves, cut the millet into small circles, and cut the green pepper into rings. Cucumber cut into cubes, parsley washed and cut into sections.

**Put oil in a pot and heat with an appropriate amount of salt.

Add the lobster, stir-fry quickly, until the lobster is red through, add garlic cloves, light soy sauce, salt, and ginger slices to continue stir-frying.

Add thirteen spices, (the amount of thirteen spices depends on personal taste) star anise and continue to stir-fry.

Add beer (three catties of lobster, about two bottles of beer), cover the pot, and simmer for about a few minutes.

After opening the lid, you can taste whether the taste is enough, if it is not enough, you can add a little salt, or light soy sauce, then you can put millet spicy, green pepper rings, and cucumber together, and stir-fry.

Finally, add the coriander and you're done

This is the family version of crayfish

Serve. Eat

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

[Hui cuisine]--The steps of 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.

1.The crayfish are kept in clear water for half an hour, and when they see the water in which the lobster crawls is muddy, they repeatedly change the clear water.

2.After that, wash the lobster belly with a toothbrush.

3.There are 3 slices on the tail of the lobster, and the middle one is pulled out of the intestinal puree.

4.Rinse repeatedly in clean water.

5.Roast crayfish with rapeseed oil, red oil bean paste. 6.

Seasoning (peppercorns, dried chilies, ginger slices, garlic) 7Pour rapeseed oil into the pot, a little more, turn to low heat when it is hot for 8 minutes, add dried chili peppers and peppercorns to burst the fragrance and pick up 8Add star anise, ginger slices, and garlic and stir-fry until fragrant.

9.Add the red oil bean paste 10Turn to low heat and stir-fry until fragrant 11Turn the heat to high and pour in the lobster, stir-fry repeatedly until the lobster is all discoloredAdd 3 tablespoons of cooking wine.

Spoon light soy sauce and one spoon dark soy sauce are added.

14.A glass of boiling water, almost the same as food.

15.Pour in sautéed peppercorns and dried chili peppers.

16.Cover over high heat and cook until cooked through.

17.After opening and adding the green onion segments, turn off the heat, try the taste, it is very delicious, and do not need any seasoning to season it.

The steps are as follows:Ingredients: 1 kg of crayfish, 200 ml of beer.

Seasoning: appropriate amount of chives, appropriate amount of ginger slices, appropriate amount of garlic slices, 10 ml of oil, 5 grams of Sichuan pepper, appropriate amount of dried chili pepper, 3 ml of light soy sauce, 3 grams of salt.

1. Remove the crayfish cover, remove the shrimp intestines, brush and drain for later use.

2. Cut the dried chili peppers into small pieces for later use.

3. Put oil in a hot pan, and when the oil temperature is 3 hot, add chili pepper, Sichuan pepper, green onion slices, ginger segments, bay leaves, star anise, and cinnamon to stir out the fragrance.

4. Add the washed crayfish and stir-fry evenly, pour in white wine, light soy sauce, dark soy sauce, and add brown sugar to stir-fry until fragrant.

5. Add water, cover and simmer over medium heat for 10 minutes.

6. Add refined salt to taste, collect the soup to a small amount over high heat, and then put it on a plate.

7. The finished product is as follows.

The steps for simple and delicious crayfish are as follows:

Tools Ingredients: 600 grams of crayfish, 6 cloves of garlic, 1 piece of ginger, 1 green onion, 2 star anise, 2 bay leaves, appropriate amount of Sichuan pepper, appropriate amount of dried chili, 1 cane of beer, 2 spoons of Pixian bean paste, 1 spoon of liquor, 1 2 spoons of salt, 1 3 spoons of sugar, appropriate amount of cooking oil, water, pots, plates.

1. Wash and slice the green onion and ginger, peel and pat the garlic loosely.

2. Pour the crayfish into clean water, add salt and sesame oil, raise the crayfish for half a day to let the crayfish vomit dirty, and brush it clean with a toothbrush.

3. Pull the tail armor in the middle of its tail with your hand, and pull it out of the intestine.

4. Heat an appropriate amount of oil on the fire, and fry chives, ginger, garlic, peppercorns, star anise, bay leaves, and dried chili peppers.

5. Add 2 tablespoons of Pixian bean paste, change to low heat and stir-fry the red oil.

6. Turn the heat to high and pour the drained crayfish into the pot and stir-fry quickly.

7. Wait for the crayfish to turn fiery red, cook 1 tablespoon of white wine and stir-fry evenly.

8. Add 2 tablespoons of light soy sauce, 1 2 tablespoons of salt, 1 3 tablespoons of sugar, and stir-fry a few times.

9. Pour beer over crayfish 2 3 places.

10. Cover and simmer over medium heat.

11. Simmer until the soup is 1 3 left, change the shirt to high heat to reduce the juice.

12. Just put it on a plate.

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

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

1. Spicy crayfish: slice ginger and garlic, prepare chili, pepper, cumin, tangerine peel, bay leaf, angelica, star anise, cinnamon, libririce, fragrant sand. Heat the pan with oil, after the oil is hot, add the ginger and garlic slices and stir-fry until fragrant, and then pour in the prepared other seasonings and stir-fry until fragrant.

Pour in the cleaned crayfish and fry until the tail is all rolled up, add cooking wine and vinegar and stir-fry well. Pour in a tablespoon of bean paste and stir-fry with a spoonful of sweet noodle sauce. Add beer, bring to a boil over high heat, turn to medium heat, add sugar to enhance freshness, cover and simmer.

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

2. Braised crayfish: Prepare green onions, ginger, acacia garlic and chili peppers, cut them for later use, and remove the crayfish. Blanch the crayfish after processing.

Heat the green onions, ginger and garlic in a hot pan and fry the water dry. Put the blanched crayfish in the water, add an appropriate amount of salt and stir-fry evenly. Under the beer, soy sauce and water simmered.

Simmer in the oyster sauce and kombu powder to reduce the juice.

3. Fish-flavored crayfish. 500g of crayfish, 50g of pickled chili, 10g of minced ginger and minced garlic, 30g of chopped green onion, salt, pepper, cooking wine, about 75g of sugar, 15g of vinegar, chicken essence, monosodium glutamate, fresh soup, suitable water starch, 150g of refined copy oil (vegetable oil and salad oil can also be substituted). Remove the shell, remove the internal organs, wash the crayfish, soak the chili pepper and chop it, and use sugar, vinegar, monosodium glutamate, fresh soup, and water starch to nourish the juice in a bowl.

Put the wok on the fire, put the water to boil, put the shrimp in the pot and blanch the cooking wine. Put oil in the wok to heat it, put ginger, garlic and pickled chili pepper to stir-fry until fragrant, and then add the crayfish to stir-fry, cook in cooking wine, salt, chicken essence, pepper, put in a little fresh soup and burn until the crayfish is mature and the soup is half dry, cook in the sauce, burn until the soup is thick, put it on the plate, sprinkle with chopped green onions and serve it.

Crayfish is delicious and easy to make:

Preparation: 2 catties of crayfish, a handful of garlic, 5 slices of ginger, 2 sections of green onions, 200 grams of corn oil, 600 grams of Nawu water, spicy crayfish, and a pack of 200 grams of seasoning.

1. After the crayfish is bought, cut off the whiskers and feet, then go to the shrimp line, cut off 1 3 shrimp heads, and brush them clean! This way to eat safe and clean.

2. Peel the garlic and slice the ginger. Cut the green onion into 2 pieces. Then pour corn oil into a clean waterless non-stick pan, add ginger slices and garlic granules (no need to pat the mountain to be flattened or chopped), turn on high heat to start heating the oil, and then stir-fry the ingredients until fragrant.

3. Wait for the aroma of the ingredients to come out, pour in the drained lobster and start stir-frying, then add 200 grams of spicy seasoning, stir-fry evenly.

4. Add water to cover the lobster. Stir-fry evenly, then turn to low heat and simmer for about 25 minutes.

5. Basically stew to taste, the lobster is cooked, and then turn to high heat to collect the juice.