What are the home practices of crayfish? Be spicy

Ingredient breakdown. Ingredients.

1000 grams of crayfish.

2 potatoes. 20 grams of cooking wine.

2 bowls of water. 50 grams of bean paste.

Accessories. 3 grams of Sichuan peppercorns.

3 grams of pepper. 2 star anise.

2 slices of tangerine peel. 3 bay leaves.

15 grams of soy sauce.

15 grams of oyster sauce.

10 grams of garlic.

4 slices of ginger. 1 large handful of dried chili peppers.

Spicy flavor. Simmering process.

Half an hour takes time.

Normal difficulty. Steps to make spicy crayfish.

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The crayfish is pulled out of the intestines from the middle of the tail.

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Cut off the head. <>

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Brush the shrimp body with a brush more than three times and change the water three times.

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Peel the potatoes and cook the slices and lay them at the bottom of the casserole for later use.

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Heat a pan, pour in an appropriate amount of peanut oil, add ginger slices and minced garlic and stir-fry until fragrant.

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Take out the dried chili peppers that have been soaked in advance and stir-fry until fragrant, add the bean paste and fry the red oil over low heat, add star anise, tangerine peel, Sichuan pepper, sesame pepper, and bay leaves to stir until fragrant.

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Pour in the crayfish and stir-fry evenly over high heat, add cooking wine and stir-fry until red.

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Add soy sauce and oyster sauce and stir-fry well.

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Pour in two bowls of water and simmer for 5 minutes.

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Remove the crayfish and stack it on top of the potato chips, pour in the juice, and simmer over medium-low heat for 5 minutes.

Please click Enter a description. Finished product.

The home-cooked method of crayfish is also mainly spicy flavor and thirteen-spice flavor. It's still dominated by spicy flavors.

The preparation of crayfish is very simple, and it is even simpler to make spicy flavors.

Rinse the crayfish, prepare green onions, ginger, garlic, green peppers, coriander, white sesame seeds, sugar, spicy red oil hot pot base, and prepare more garlic.

Put more oil in the pot, stir-fry the crayfish with onions, ginger and garlic to make the fragrant crayfish, fry the crayfish until it is broken, pour in beer, put the hot pot base, cover the pot and simmer.

Cut some cucumber strips and green pepper slices into the simmered crayfish. Chop some minced garlic.

Open the lid of the pot and put two spoons of sugar to improve the freshness, and the salt does not need to be put because there is salt in the hot pot base. After that, simmer for two minutes, turn off the heat, pour in the green pepper slices, cucumber strips, and minced garlic and mix well. Remove from the pot and put the pot on the coriander segment and sprinkle with white sesame seeds.

Spicy crayfishmostAuthenticHere's how:

Ingredients: 500 grams of crayfish, 1 ginger, 2 garlic, 2 green onions, 10 chili peppers, 1 spoon of cooking wine, 1 point of salt, 2 grams of fennel, 2 baikou, 2 bay leaves, 2 cloves, 2 spoons of light soy sauce, 1 spoon of bean paste, etc.

1. Prepare ginger, garlic, chili pepper, fennel, etc.

2. Stir-fry the crayfish in a pot with oil.

3. Add cooking wine.

4. Add ginger, garlic, onion, fennel, etc.

5. Add the bean paste and stir-fry until fragrant.

6. Add 1 bowl of water to boil until cooked.

7. The soup can be drained from the socks.

The preparation method of spicy crayfish is as follows:Ingredients: crayfish, Pixian bean paste, star anise, cinnamon, Sichuan pepper, bay leaves, five-spice powder, dried red pepper.

1. Soak 600 grams of lobster in water and then scrub it with a brush.

2. Grab the tail of the lobster, you can see that there are three petals.

3. Grab the top petal and slowly pull it back to completely pull out the intestines of the shrimp.

4. Then rinse again with water.

5. Prepare the ingredients: 3 cloves of garlic, 1 and a half teaspoons of Pixian, 1 teaspoon of five-spice powder, about 20 Sichuan peppercorns, 2 green onions, 4 red peppers, 1 star anise, 3 bay leaves, 1 cinnamon, 1 ginger.

6. Garlic, ginger, slices, green onions, chili pepper cut into sections for later use.

7. Pour cooking oil into the pot and heat it (slightly more oil), add the lobster and stir-fry.

8. Add all the ingredients and stir-fry until the crayfish turns red.

9. Remove and set aside.

10. Leave the bottom oil in the pot, add 1 teaspoon of half Pixian bean paste, 2 teaspoons of sugar, and stir-fry evenly.

11. Add 1 teaspoon of five-spice powder, add 1 bag of rice wine (or 1 can of beer) and stir well.

12. Pour in the crayfish and stir-fry a few times.

13. Add a bag of rice wine or a can of beer, if it is not enough, you can add an appropriate amount of water, add it to a position that is almost level with the crayfish, add 1 teaspoon of salt, boil over high heat, and wait for the water to boil to half the height of the shrimp, turn off the heat, stir-fry a few times, and use the preheating of the pot to stuff for a while.

14. a finished product drawing.

The preparation of spicy crayfish is as follows:Ingredients: 500 grams of crayfish.

Excipients: 1 ginger, 2 garlic, 2 green onions, 10 chili peppers, 1 tablespoon of cooking wine, 1 point of salt, 2 grams of fennel, 2 baikou, 2 bay leaves, 2 cloves, 2 spoons of light soy sauce, 1 spoon of bean paste.

1. Prepare ginger, garlic, chili pepper, fennel, etc.

2. Stir-fry the washed crayfish in oil in a pot.

3. Add cooking wine.

4. Add ginger, branches, limbs, garlic, onions, fennel, etc.

5. Add the bean paste and stir-fry until fragrant.

6. Add 1 bowl of water to boil until cooked.

7. Drain the soup.

The most authentic way to make spicy crayfish is as follows:ICBC Accessories Ingredients: crayfish, garlic, green onion, bay leaf, cinnamon, Sichuan pepper, star anise, spicy bean paste, sugar, five-spice powder, cooking wine, water, oil, pot.

1. Wash the crayfish and drain the shrimp line.

2. Add more oil to the pot cover talk, heat it, and stir-fry the crayfish.

3. Add all the spices and stir-fry evenly, then set aside.

4. Add the spicy bean paste to the remaining oil in the pan and stir-fry until well mixed.

5. Put in the crayfish, add cooking wine, sugar, five-spice powder, and an appropriate amount of water, don't overdo the crayfish, the soup can be out of the pot when it is almost stuffy.

Reveal the easiest way to make spicy crayfish! Novices can do it too

Ingredients: crayfish, chopped green onion, garlic, ginger slices, shredded onion, beer, light soy sauce, Pixian bean paste, dried chili, star anise, white sugar, bay leaves, Sichuan pepper.

Method: 1. Brush the crayfish, cut off the front end of the pliers, cut off the shrimp feet and gills, clean them, then remove the black shrimp stomach and shrimp intestines, wash them thoroughly, remove and drain.

2. Put 6 slices of ginger, 6 cloves of garlic, 30g of chopped green onion and 100g of shredded onion in the rice cooker.

3. Add 10 more crayfish.

4. Add 15g of Pixian bean paste, 10g of sugar, 20ml of light soy sauce, 2 star anise, 20 Sichuan peppercorns, 3 bay leaves, and 5 dried chili peppers.

5. Pour in the beer and cover the crayfish, put it in the rice cooker, cook the rice button and cook for about 45 minutes, stirring twice during the process.

6. Remove from the pot and serve.

The practice of crayfish is not spicy, in life, I believe that many friends like to eat crayfish, in the hot summer, eat a meal of crayfish, and then with a bottle of Coke, don't mention how cool it is, below I sorted out the practice of crayfish is not spicy.

Thirteen spiced crayfish tail (not spicy) preparation

The lobster tails are thawed, washed and stripped of the shrimp line. Finely chop half a head of garlic, mince five slices of ginger, mince one-third of the green onion, chop the coriander into sections, and set aside.

Heat oil in the pot (more), add the chopped green onions, ginger and garlic, add peppercorns and bay leaves and stir-fry over low heat until fragrant.

Pour in the cleaned crayfish and stir-fry over high heat for half a minute.

Add 3 grams of salt, 3 grams of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of thirteen spices, stir-fry evenly.

Pour in a can of beer. Heat over medium heat and drain the soup.

Serve on a plate and garnish with coriander.

The taste is amazing. To prepare braised crayfish (not spicy).

The crayfish bought in the market are not very clean, and they have to be brushed several times by themselves.

Seasoning to prepare: green onion, ginger, garlic, Sichuan pepper, star anise, cinnamon, kaempfer, braised prawn seasoning bag bag.

Pour rapeseed oil into the pan.

After the oil is warm, add the green onion and ginger slices, star anise, cinnamon, and kaempfera seasoning and stir-fry until fragrant.

Add the crayfish and stir-fry.

Add cooking wine and rock sugar.

I put the ingredient packet in it, too.

Stir-fry evenly and add the braised prawn seasoning packet.

Stir-fry evenly until fragrant.

Then add water. Make the crayfish more flavorful.

Add a little pepper.

Add some light soy sauce. Add water to garlic and water until just over crayfish.

Wait until the soup is about to dry and turn off the heat.

Crayfish under the light are more beautiful.

【Family Simple Edition】The practice of braised crayfish

1.First take a spa bath of the crayfish and brush it (here I didn't pull out the gut of the lobster, because then the meat of the crayfish will be firmer).

2.Slice the ginger, flatten the garlic and stir-fry in a pan of hot oil until fragrant.

3.Add the crayfish and stir-fry until browned.

4.Add sugar, soy sauce, light soy sauce (light soy sauce seasoning, soy sauce coloring), wine (if it is better to use beer, you can also replace water), Lao Gan Ma (add according to your own spicy situation, love spicy, add more, if you don't like to eat, you can add it).

5.After boiling for a while, add water, flush with the crayfish, after boiling, cover and simmer, cook until the soup is almost closed, and you can get out of the pot.