How to make garlic crayfish, and what is the most authentic way to make garlic crayfish?

1. Soak the lobster in water for 3 hours and let it spit out impurities;

2. Brush the lobsters one by one with a brush;

3. How to catch if there is a leak;

4. Grab the back of the lobster with your hands, so that it is useless to open its teeth and claws;

5. Put oil in a pot, pour in green onion, ginger and minced garlic (10 grams);

6. Pour in the crayfish and cover it quickly, otherwise it will run out;

7. Add cooking wine, vinegar, sugar, salt in turn, and cook for a while. Sprinkle minced garlic before removing from the pan to enhance flavor.

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!

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!

First chop the garlic and wash the crayfish to the shrimp line, then heat the oil to 5 hot, add the minced garlic and fry until fragrant, then add oyster sauce, light soy sauce, minced ginger, chicken essence and stir-fry until the paste is slightly out and leave the bottom oil, and finally put the crayfish and fry until it is red and served. Crayfish has a high protein content in the body, and the meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness; Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc., magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can also dilate coronary arteries, which is conducive to the prevention of hypertension and myocardial infarction.

Method:1Peel the garlic, wash it and chop it into minced garlic; Wash and chop the millet spicy.

2.Pour in an appropriate amount of vegetable oil, add half of the minced garlic and millet spicy and stir-fry over low heat. 3.

Stir-fry the aroma of garlic and chili, stir-fry the garlic and chili, add chicken essence, sugar and an appropriate amount of salt to taste, and the sauce is ready. 4.Brush the crayfish and cut off the heads.

Tips Heat the oil crayfish in the pan first, you will find a different feeling).

Clean the crayfish, remove the shrimp line, heat the oil in the pot, stir-fry the green onions, ginger and garlic, then put the crayfish and stir-fry a few times, pour in the beer and stew for about ten minutes, then put a lot of minced garlic and stir-fry evenly to eat.

First of all, you have to buy some crayfish back, then clean it up, and finally put the oil in the pot, put the crayfish in it, and then add some condiments, but be sure to add more minced garlic, and then stir-fry for about 20 minutes, so that the garlic crayfish is made, and it is very delicious to do so, and many people like to eat it very much.

The most authentic way is to wash the crayfish first, then put the crayfish into the pot and add a lot of garlic and other condiments, cook it slowly, and then you can eat.

Finely chop the garlic, chop the shallots, mince the ginger, slice the green onions, mince the pickled peppers, remove the shrimp line from the crayfish, and clean the shrimp head; Heat the oil until 5 hot, add minced garlic and stir-fry until fragrant, then add oyster sauce and light soy sauce.

Leave the bottom oil in the pan and stir-fry the crayfish until red.

The garlic crayfish making process is very simple. You only need to wash the crayfish, pour cooking wine, ginger slices, and green onions into a pot under cold water, and bring to a boil over high heat to remove the smell. Then stir-fry and add the garlic puree.

Ingredients: Crayfish 600g

2 shallots.

2 cloves of garlic.

Light soy sauce, oil consumption, chicken essence, cooking wine, thirteen spices.

Cardamom Angelica can be left out.

The steps for garlic crayfish are as follows:Ingredients: 700 grams of lobster, 100 grams of garlic, a can of beer, an appropriate amount of cooking oil, an appropriate amount of salt, an appropriate amount of ginger, a green onion for 2 people, an appropriate amount of Sichuan peppercorns, an appropriate amount of bay leaves, two star anise, a small amount of monosodium glutamate, and a small amount of chopped green onions.

1. The first step is to clean the lobster, scrub it with a brush, and then rinse it with water a few times.

2. Boil, boil the shrimp under cold water, and then remove the dry water.

3. Chop the garlic, cut the green onion into sections, like spicy food, you can prepare a little millet pepper.

4. Pour cooking oil into the pot, heat it, pour in garlic, green onions, bay leaves, star anise, ginger and stir-fry until fragrant.

5. Pour in the lobster and stir-fry for a while.

6. Pour in the beer and stir-fry for a while. Add salt and simmer over medium heat.

7. About 20 minutes or so to taste the salt taste, you can collect the juice, add a little monosodium glutamate, stir-fry out of the pot, sprinkle green onions out of the pot, and the millet pepper can be eaten.

<> "Family Weixiang, garlic crayfish do this for me, it's really delicious!" Change the mountain only for nuclear training.

Here's how to make garlic crayfish:

Ingredients: 2 kg of crayfish, 5 heads of garlic, 1 spoon of oyster sauce, 2 spoons of light soy sauce, a little vinegar, 3 grams of sugar, 2 grams of salt, 3 slices of ginger, 1 can of beer, a little coriander.

Steps: 1. Soak the crayfish in light salt water for 30 minutes, and then brush it clean with a brush. Cut off the shrimp feet, pull out the shrimp intestines, cut off part of the shrimp head, and leave the shrimp yellow.

2. Prepare all the materials.

3. Peel the garlic and beat it with a food processor until it is minced, not too fine.

4. On medium heat, pour more oil into the wok, and turn off the heat after the bridge oil is hot. Pour in the minced garlic, stir-fry until fragrant, turn on high heat, add the oyster sauce, and stir-fry evenly.

5. Pour in the crayfish, add ginger, light soy sauce, vinegar and sugar, and stir-fry for a while.

6. Pour in the beer, over the crayfish. Add star anise and bay leaves.

7. Turn down the heat to medium and simmer for 10 minutes on the lid of the limb. After simmering, add salt to the crayfish, stir-fry evenly, and reduce the juice over high heat.

8. The garlic crayfish is ready, and you can decorate it with some coriander.

Ingredients: 500 grams of lobster tail in Lvyiyuan, cooking oil, minced green onion and ginger, minced garlic (2 heads), salt, chicken essence, appropriate amount of sugar, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce; Beer in moderation;

Steps: Add water and cooking wine to the pot, blanch the shrimp tails in cold water, and remove them for later use after the water boils slightly.

2.Cooking oil in a pot, add minced green onions, ginger and minced garlic (half the amount) to stir-fry until fragrant;

3.After pouring in the shrimp tails and stir-frying evenly, add salt, chicken essence, oyster sauce, light soy sauce and dark soy sauce to taste;

4.Pour in half a canned beer, add an appropriate amount of sugar to enhance the fresh color, cover the pot and simmer for 2 minutes;

5.Add the other half of the minced garlic and stir-fry to get out of the pan;