What are the steps to make crayfish?

Hello everyone, it's a pleasure to come to this question, crayfish, has become, visiting relatives and friends, family gatherings, an indispensable plate of delicacies on the table, crayfish is made in many ways, braised prawns in oil, garlic prawns, steamed prawns, spicy prawns, etc.

Today I recommend one for you: garlic shrimp and thirteen spiced crayfish, compared to, braised shrimp in oil, spicy shrimp, can better reflect their own taste, yellow full of meat fat, tender and juicy, a bite down full of fresh fragrance, said so much, everyone is about to drool, less nonsense, let's start to choose materials.

1. Crayfish with minced garlic.

The crayfish are freshly killed, remove the head and shrimp line, clean with a brush, drain and set aside. Heat the oil in a pan until it is 70%, pour the crayfish into the oil and fry for 10 seconds, quickly remove and drain. Mash the garlic into minced garlic, then leave enough base oil for heating, then add a little pepper and minced garlic, stir-fry until fragrant, add the fried crayfish, add an appropriate amount of cooking wine to the side of the pot, an appropriate amount of salt, stir-fry for five minutes....Add a little oyster sauce, crayfish seasoning and add some water.

Cook for another 10 minutes, finally thicken and collect the juice, add an appropriate amount of chicken powder, a small amount of sesame oil, stir-fry evenly, turn off the heat and serve, sprinkle in sesame seeds, and it is delicious!

2, thirteen spiced crayfish.

The crayfish are freshly killed, remove the head and shrimp line, clean with a brush, drain and set aside. In the pot, first run the pan with wide oil, then leave the bottom oil, add a little pepper, star anise, ginger slices, dried chili, pour in the crayfish, and stir-fry for a while. Add a bottle of beer (three catties for one serving), continue to stir-fry for a while, then add the water that has overflowed the crayfish, add oyster sauce, thirteen spice powder, crayfish powder, and an appropriate amount of minced garlic.

After boiling for 15 minutes, add the cut cucumber strips, a little onion, add the chicken powder, bright oil and bright color, and finally put out and sprinkle in sesame seeds, and garnish with coriander! Delicious and ready to go!

Crayfish can also be cooked in the above two methods without removing the head and tail, but the time should be longer. You can also fry it for ten seconds, then soak it for a period of time by marinating it, and then process it into various flavors: garlic, thirteen spices, spicy and other flavors!

Hope mine can help you, thanks for reading!

First, the crayfish is soaked in light salt water for half an hour, the purpose is to remove the hidden pollution of the original environment, even if the vendor has used the shrimp powder, it can also be diluted by soaking to minimize the harm;

Cleaning crayfish can be divided into three steps: cut off all the feet and wash the belly and shell with a toothbrush; Cut off one-third of the head (near the mouth of the shrimp), dig out the black sac inside the shrimp stomach, rinse and drain; Before cooking, pinch the piece of tail armor in the middle of the tail with your hand, pinch it off and pull out the shrimp intestines.

Prepare green onions, ginger slices, garlic cloves, Sichuan peppercorns and dried chilies; Mix steamed fish soy sauce, light soy sauce, aged vinegar, sugar, etc. into a bowl of sauce for later use; Then add oil to the pot and heat it, pour in the crayfish and oil until the shrimp shell turns red and remove it; Remove most of the oil from the pan;

Use the remaining oil in the pot to fry the peppercorns over low heat until fragrant, and pick out the peppercorns; Then put in the green onion, ginger slices, garlic cloves and dried chili peppers to stir-fry, pour in the oil of the crayfish and stir-fry together, then pour in the prepared bowl juice, add half a bowl of beer or water to boil over high heat, cover and simmer for a few minutes to make the crayfish flavorful, and finally turn on the high heat to slightly dry the soup and then put it out.

I asked the stall owner who sells crayfish, and here the steps of cleaning the lobster have been modified, and the link of removing the shrimp intestines is put in the pot before cooking, and the processed crayfish is immediately put into the oil pot, and the crayfish meat is tightened and retained by high temperature.

Once the crayfish is brushed, twist it in the middle of its tail to remove the shrimp line. Then marinate with cooking wine for a while to remove the fishiness. Add oil to the pot and stir-fry the chives, ginger, garlic, bean paste, etc., add the lobster and stir-fry for a while, and then season.

The first step is to prepare the crayfish, preferably fresh, as it will taste more textured. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to put oil in a hot pan, then add green onions, ginger and garlic and stir-fry until fragrant, then add the marinated crayfish, and fry until golden brown on both sides.

The crayfish is cleaned and fried first, then the oil is heated in the pot, the ingredients are added to stir-fry, half of the garlic is put in the crayfish and stir-fried for 2 minutes, the other half of the garlic is added, a can of beer is added, seasoning is on high heat and burned for 15 minutes to eat.

Ingredients: crayfish, green onion, ginger and garlic, thirteen spices, salt, sugar, beer, cumin, monosodium glutamate, chicken essence, bean paste, hot pot base, liquor. Clean the crayfish and fry them in hot oil.

Heat the oil, add the green onions, ginger, garlic, and peppercorns to stir-fry until fragrant, then put the hot pot base bean paste, and stir-fry the fragrance. Put in the fried shrimp, add salt, thirteen spices, beer, turn high heat to low heat, add sugar, monosodium glutamate, chicken essence, cumin powder. Finally, add the green peppers and stir-fry out of the pan.

Garlic crayfish, remove the shrimp line from the back of the crayfish, add garlic sauce to the pot and stir-fry until fragrant, then add the crayfish and stir-fry.

Crayfish practice:

Ingredients: 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 water, spicy crayfish, and a pack of 200 grams of seasoning.

Steps. 1. Prepare the materials. 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 and waterless non-stick frying pan, add ginger slices and garlic cubes (no need to flatten or chop), turn on high heat to start heating the oil, and then stir-fry the ingredients until fragrant.

3. When the aroma of the ingredients comes out, pour in the drained lobster and start stir-frying.

4. It needs to be fried until the shrimp shell basically turns red.

5. Then add 200 grams of spicy seasoning and stir-fry evenly.

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

7. Basically stew to taste, the lobster is also cooked, and then turn to high heat to collect the juice! Serve on a plate and sprinkle with chopped green onions! Ingredients and the like can be put together, or the lobster can be taken out and plated.

8. Finished products. <>

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

Spicy crayfish: An irresistible supper in summer, I feel fragrant across the screen!

When you make spicy crayfish, you must remove the shrimp line and shrimp brain.

How to cook spicy crayfish? Brush the lobster, add the lobster to the oil temperature, bake for five minutes, remove it, add green onions, ginger and garlic, dried chili pepper bay leaves, pour in the hot pot base and stir-fry together.

Teach you the simple and delicious home-cooked recipe of spicy crayfish.

After buying the crayfish, check it and throw it away if you find any dead ones. Then rinse with clean water and carefully scrub the surface and bottom of the crayfish with an unused toothbrush.

Main ingredient crayfish.

700g of adjuncts, rapeseed oil.

Cooking wine to taste. Ginger to taste.

Garlic to taste, onion to taste.

Dried chili peppers to taste.

Appropriate amount of star anise. Peppercorns to taste.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

Appropriate steps. 1.The crayfish were kept in clean water for half an hour, and when they saw that the water in which the lobster crawled was muddy, they repeatedly changed the water 2After 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).

7.Pour 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.

8.Add star anise, ginger slices, and garlic and stir-fry until fragrant.

9.Add the red oil bean paste.

10.Turn to low heat and stir-fry until fragrant.

11.Turn 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.

How to cook spicy crayfish? Clean the lobster, add oil to the pot, pour in the bean paste hot pot base, then pour in the lobster seasoning, and stir-fry the beer evenly.

The recipe of thirteen spiced crayfish, the chef teaches you the secret method, and the shrimp meat is tender and strong.