How long does it take for crayfish to be cooked? How to marinate homemade fried crayfish?

If you want to make fried crayfish, you need to put the crayfish in the pan and fry it for about five minutes when the oil temperature reaches the range of 150 to 200, so that the crayfish can be completely fried and kill the bacteria in its body. Deep-fried crayfish is a very simple dish, if we want to make it, we have to clean the crayfish first, and then put it in the mixed monosodium glutamate, salt, pepper, Shao wine marinated for about 10 minutes. Then put the marinated crayfish into the hot oil and fry it, then pour the cut ginger into another pot and stir-fry it to make it fragrant, and finally pour the fried dragon wash and green onion into the pot in turn and stir-fry evenly.

I think it's good to be 30 to 50 minutes long, and we can add some vinegar, oyster sauce, seafood sauce, soy sauce, salt, spices, Sichuan peppercorns while marinating.

The crayfish can be cooked by frying it over medium heat for about 5 minutes; When marinating, you have to add some cooking wine, add salt, then add starch, butter, garlic and an appropriate amount of soy sauce, black, pepper, paprika, sesame seeds, and then stir evenly and marinate for about 15 minutes.

Crayfish want to marinate and taste is also skillful, first of all, in terms of raw materials, the staple crayfish needless to say, onions are also essential, green peppers can be red with green more outstanding, celery is to improve freshness, the most important thing is dried peppers, which is easy to color, bean paste, green onions, ginger, garlic and salt are essential condiments! When rouge, you need to cut these into pieces or segments, crayfish should remember to remove the head, shrimp line should also be removed directly, if you want to be more delicious, it is best to cut it directly in the middle, so that it is easy to taste, you need to use the crayfish to stir in the condiment, and at the same time there is a time limit when rouge, too long the taste is easy to be too big, it is recommended to play at least 20 minutes or so, this is a minimum time limit! If it's shorter, it's likely to lose flavor and make it unpalatable!

In terms of frying, the general time is about 3 minutes, at this time the oil temperature is also in demand, the oil temperature is required to be about 150 degrees of oil temperature, too low and too high will affect the taste of frying, at the same time, when frying, the head and tail of the crayfish should be fried 8 or so, too ripe and too uncooked will affect the taste, but too light is the most important thing is to affect the appearance. In terms of time, less than 2 minutes will cause the frying to be undercooked, and it will be easy to zoom if the time is too long, but this is only based on the general quantity, and the frying time should be extended when the quantity is too large, so as to fully sterilize and disinfect and make crayfish with a good taste!

After doing the above, you may eat it directly, in fact, you can also add a little dipping sauce, and the dipping sauce can only be vinegar, because vinegar will make us appetite! At the same time, vinegar can also mask the spiciness! The premise is that when you feel spicy!

Crayfish should be fried for 2-3 minutes. Clean the crayfish, pour an appropriate amount of oil into the pot, heat it, put the crayfish in the oil temperature when it is hot, fry it for about 2-3 minutes, and stir it a few times with a spatula during the period, which is conducive to the uniform oil temperature to fry the crayfish, and the color of the fried lobster becomes orange and red, and the fragrance is overflowing.

Nutritional content of crayfish:

1. From the perspective of protein composition, the protein content of lobster is 18.9%, which is higher than most freshwater and seawater fish and shrimp, and its amino acid composition is better than that of meat, containing 8 essential amino acids that are necessary for the human body and cannot be synthesized or synthesized in insufficient amount;

2. The fat content of lobster is only 0.2 percent, which is not only much lower than livestock and poultry meat, and much lower than green shrimp and prawns, but also most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easy to be digested and absorbed by the human body, and has the effect of preventing cholesterol accumulation in the body;

3. Lobster, like other aquatic products, contains essential mineral components for the human body, including calcium, sodium, potassium, magnesium, phosphorus, and iron, sulfur, copper, etc.

<> 1 2 days. Crayfish are stored in refrigeration after oil, although they can inhibit bacteria and other microorganisms and prolong the preservation time of food, but they cannot completely inhibit the growth of bacteria, and there will still be rotting, acid and other deterioration after a long time. And when storing, it should be sealed to avoid flavor transfer with other foods.

Can you eat leftover crayfish the next day: If stored properly at low temperatures, you can eat it in moderation. If you don't finish eating too much crayfish that day, you can eat it the next day when you store it in the refrigerator area, because its circumferential silver vertical is a low temperature, which can delay the breeding of bacteria and other microorganisms, and eating it the next day will not have a great impact on your health.

However, it is not advisable to eat too much, because crayfish will still produce certain harmful substances after overnight, and eating too much will accumulate toxins in the body, which is not good for health and health, in addition, leftover crayfish are not suitable for consumption the next day when stored at room temperature.

After the crayfish is fried, if it is put into a sealed fresh-keeping box and then put it in the refrigerator, it can be put for two or three days, if it is placed at room temperature, it does not exceed ten hours in summer, and it is easy to breed bacteria and toxic and harmful substances in it, and it is easy to cause gastrointestinal discomfort and diarrhea when eaten, and endanger physical health.

10 crayfish as the main ingredient. Seasoning 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of monosodium glutamate, 100 grams of peanut oil, fragrant.

25 grams of oil, 2 grams of large ingredients, 75 grams of green onions, 50 grams of ginger, and an appropriate amount of clear soup.

1. Rinse the crayfish, cut off the shrimp whiskers and shrimp legs, cut a small cut from the head, take out the sand bag, and then cut the back of the shrimp to extract the sand glands. 2. Put the stir-fry spoon on the fire, put in the peanut oil, heat it, put in the ingredients, green onion segments, ginger slices and stir-fry, put in the crayfish and stir-fry the shrimp oil, cook in the cooking wine, add refined salt, sugar, and clear soup to boil, cover the lid, simmer and bake thoroughly with a slight fire, and then move the spoon to the normal fire, put in the monosodium glutamate when the juice is slightly thick, and pour in sesame oil. It is not advisable to put more ingredients in large ingredients, and it is not appropriate to put monosodium glutamate in consideration of health.

The color of this dish is bright and red, the flavor is elegant, fresh and slightly sweet, and the oil is moist and delicious. At the time of initial processing, the live fresh prawns must be carefully washed, and the sand glands and sand bags on the head must be removed; The simmering time should be strictly controlled; Wait until the shrimp segments are ripe and flavorful.

1. The lobster should be fried for about 5 minutes before it is cooked, the lobster is cleaned, the appropriate amount of oil is poured into the pot, heated, the oil temperature is put in when the oil temperature is hot, about 5 minutes or so, during which the spatula is stirred a few times, which is conducive to the uniform oil temperature to fry the crayfish, and the color of the fried lobster becomes orange and red, and the fragrance is overflowing.

2. From the point of view of protein composition, the protein content of lobster is 18.9 percent, higher than most freshwater and marine fish and shrimp, its amino acid composition is better than meat, containing 8 essential amino acids that are necessary for the human body and can not be synthesized or synthesized in insufficient amount, the fat content of lobster is only 0.2 percent, not only much lower than livestock and poultry meat, much lower than green shrimp and prawns, and most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easy to be digested and absorbed by the human body. It also has the effect of preventing the accumulation of cholesterol in the body.