The home cooked practice of lobster tail is not spicy, how to make a shrimp tail that is not spicy H

Blanch the shrimp tails. In a pot under cold water, add ginger and cooking wine to remove the smell, and add salt to adjust the bottom taste. Sauté shrimp tails.

Add cooking oil to the pot, add green peppercorns and stir-fry until fragrant, then add ginger, garlic and onions, add a spoonful of bean paste after stir-frying, a piece of hot pot base (hot pot base is sold in supermarkets and markets), stir-fry and fry the red oil, add sharp pepper and millet spicy, and add shrimp tail after stir-frying. Simmer. Add beer (there are elderly and children at home can choose to add water), beer can cover the shrimp tail, add a little cooking wine, oil consumption, light soy sauce, after the soup boils, cover the pot and simmer for 10 minutes, sprinkle a little coriander after the pot is delicious.

1. Ingredients: 2 catties of lobster tails, about 20 Sichuan peppercorns, 10 small cloves of minced garlic, 2 sections of green onions, 3 slices of ginger, 1 spoon of cumin grains, 50 grams of oil, half an onion, 35 grams of soy sauce Cong Mingchai, 10 grams of dark soy sauce, 15 grams of cooking wine, 10 grams of aged vinegar, 10 grams of sugar, and an appropriate amount of water.

2. The practice of fragrant but not spicy lobster tail: cut the garlic into minced pieces, cut the onion into pieces, cut the green onion into sections, and slice the ginger. Take half of the garlic, half of the onion, green onions, ginger slices, Sichuan peppercorns, cumin grains, put them in a bowl and set aside.

4. Add the lobster tail and stir-fry for a while, then add soy sauce, dark soy sauce, cooking wine, vinegar and sugar and stir-fry for a while, add water to it, just haven't passed the lobster, boil over high heat and simmer for a while, continue to stew until the water is almost gone, add the infiltration type into the remaining half of the onion and minced garlic, stir-fry evenly and turn off the heat.

The home-cooked recipe for spicy lobster tail is as follows:

Tools Ingredients: lobster tail, onion, green onion, ginger, garlic, chili, star anise, cooking oil, spicy crayfish seasoning, water, pots, basins, plates.

1. Clean the lobster tails, put water in the pot to boil, blanch the lobster tails, remove and control the moisture for later use.

2. Cut the onion into thin strips, cut the green onion and pepper diagonally into segments, and cut the ginger and garlic into slices.

3. Pour an appropriate amount of cooking oil into the pot and heat it, add the green onions, chili peppers and star anise and stir-fry until fragrant, then remove them, add ginger, garlic and onions and stir-fry until fragrant, add the blanched lobster tails, and stir-fry evenly.

4. Add the spicy crayfish seasoning and stir-fry for about two minutes.

5. Add water to boil, turn to low heat and cook for about 10 minutes to let the shrimp tails taste, collect the juice on high heat, turn off the heat, and put it out.

The lobster who is numb and the tail of the family Li hand often does the flushing method as follows:

Operating materials: lobster tail, Sichuan pepper, sesame pepper, bay leaf, cinnamon, rock sugar, dried chili, beer, bean paste, soy sauce, oil consumption, cooking wine.

1. Prepare the lobster tails and thaw them.

2. Prepare the seasoning.

3. Heat the oil and add the seasoning.

4. Stir-fry the seasoning, put in the lobster tail and stir-fry over high heat.

5. Put in the bean paste (you should fry the bean paste first, forget it, put it later), pour in soy sauce, cooking wine, oyster sauce, beer, and cook for ten minutes on high heat.

Ingredients:One pound of lobster tail, 5-6 slices of ginger, appropriate amount of sesame pepper, appropriate amount of chili powder, appropriate amount of cinnamon, appropriate amount of cooking wine, a small amount of salt, Pixian bean paste according to personal taste, 3-4 bay leaves, appropriate amount of sugar, 1 beer cane, garlic.

1. Appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, and appropriate amount of green onion white segment

Step 1: Buy the shrimp tails back and thaw them, and after the thawing is completed, find a small brush to brush the shrimp tails one by one, remove the shrimp line, and set aside.

Step 2: After washing the shrimp tails, put them in a pot of boiling water and blanch them for 2-3 minutes, so that the dirty things can be better handled.

Step 3: Cut the appropriate amount of green onion into sections, slice ginger, crush garlic, cut dried chili peppers, Sichuan pepper, sesame pepper according to personal taste, a few bay leaves, an appropriate amount of cinnamon, and Pixian bean paste.

Step 4: Sit in the oil pot, put more oil, the oil temperature is not too high, put in the pepper, pepper, dried chili pepper section choking pot, then add green onions, ginger and garlic to stir-fry the fragrance, then put in Pixian bean paste to fry the red oil, turn on high heat and put in the shrimp tail and stir-fry quickly for about half a minute.

Step 5: Pour an appropriate amount of beer into the pot, the beer can not pass the shrimp tail, and then put in the bay leaves and cinnamon, if you like spicy ones, you can put some chili peppers and chili powder, turn to medium heat to stew the soup and be absorbed by the shrimp tails, the time is about 10 minutes, put a little sugar, sugar has the effect of enhancing the taste, so that the taste of the shrimp tails will be better, and you can put some salt at this time if you like the taste is heavier. Then reduce the juice over high heat.