How to make crayfish delicious and simple

Crayfish is delicious and easy to make:

1. Put the crayfish in a basin after buying them, add salt and a small amount of white vinegar, soak them for more than an hour, and let them spit out the garbage in their bodies.

2. Remove the clips from their front legs, then cut off the shrimp whiskers and pick off the shrimp line. Then put it in clean water and wash it carefully with a toothbrush. Water control for backup.

3. Peel and cut the ginger and garlic seeds into shreds, put a small amount of peanut oil in the pot and heat it, and first stir the ginger and garlic over low heat to bring out the fragrance.

4. Pour in the processed and dry water and fry the crayfish over high heat until the crayfish turns red.

5. Add crayfish seasoning, stir-fry evenly and then put a large bowl of water, generally cover all the ingredients, cover the lid and cook over medium heat for 25 minutes.

6. When the juice is almost collected, put on the small packet of sauce in the seasoning bag, also put one-third, and then stir-fry evenly.

7. Turn off the heat and put on a plate. Finally, sprinkle with chopped green onions, and you're ready to eat.

When I went to Bengbu, I ate braised prawns in Bengbu once, and the taste was absolutely first-class, and then I also studied the practice of crayfish at home, you can come and see:

1. Heat 50 grams of oil from the pot, add ginger, dried chili, garlic cloves, and Sichuan pepper to stir-fry after six layers of heat.

2. Put in two small spoons of Qixian bean paste, dark soy sauce, light soy sauce, mix well, add water to cover the lobster, add a spoonful of sugar, add a little salt according to personal taste, cover over high heat, and simmer for 20 minutes.

4. After the juice is reduced, add salt and pepper powder, chicken powder, mix well, cook for 2-3 minutes, turn off the heat and put on a plate.

After the crayfish is cleaned, pour oil into the pot and heat it, then add ginger, plan, pepper, chili peel and fry until fragrant, and then pour the crayfish into the pot and fry it together, add cooking wine, light soy sauce, dark soy sauce after the crayfish is fried, and finally pour two cans of beer and simmer for a while, and finally collect the juice on high heat, and the fragrant crayfish is ready.

Authentic salt and pepper crayfish: Wash the crayfish, stir-fry the ingredients until fragrant and stir into powder, fry the crayfish and take it out, fry the crayfish and then add ginger and garlic to stir-fry, the crayfish is very fragrant.

Beer crayfish.

Material. Crayfish, chili pepper, pickled pepper, ginger, garlic, beer (1 bottle), salt.

Method. 1: Soak the crayfish in clean water to remove the sediment and rinse repeatedly, clean the shrimp body with a toothbrush to remove dirt, cut off the shrimp whiskers, twist the middle of the shrimp tail to remove the shrimp intestines and clean it.

2) Chop the garlic and ginger, and cut the chili and pickled pepper into pieces.

4: Heat the oil in a wok, add garlic, ginger and pickled pepper and stir-fry until fragrant, add the crayfish and stir-fry until the shrimp body turns red, pour in a bottle of beer, cover and cook over low heat for about 15 minutes, add the sharp pepper, stir-fry with an appropriate amount of salt, and reduce the thick soup over medium heat.

Let the person who will do it do it and then you eat.

Here's how lobster is delicious and easy:

Ingredients: cooking oil, crayfish, a little salt, cooking wine, etc.

1. Prepare an appropriate amount of salted egg yolk and put it in a bowl to seal it with plastic wrap and steam it, boil the water in the pot and steam it for 20 minutes. Add a little salt and cooking wine to the processed small dragon slag shrimp, stir well, and put it next to it to marinate.

2. Heat the oil and fry the crayfish first. When the oil temperature is 60% hot, fry the processed crayfish in the pot for about 10 seconds after controlling the water, and then remove the crayfish to control the oil.

3. Scoop out the residue in the oil pan, and prepare for the second re-frying when the oil temperature rises, the re-frying time can not be too long, about 15 seconds or so, otherwise the lobster meat will become old. Salted egg yolk baked oak Liangxin crayfish is fried to fry the crayfish shell until it is charred and crispy, and the crayfish that comes out of this way is not only crispy in the shell, but also very tender in meat.

4. Crush the steamed salted egg yolk with a knife and then chop it and put it in a basin, add sugar and chicken powder and stir evenly; Cut two shallots into chopped green onions and set aside.

5. Leave oil at the bottom of the pot and stir-fry the salted egg yolk over low heat. Stir-fry until the salted egg yolk is foamy, add the fried crayfish, chopped green onions, and white sesame seeds and stir-fry evenly to get out of the pot.

The delicious and easy way to make crayfish is as follows (take garlic lobster as an example):

Prepare the ingredients as follows: 500 grams of crayfish, 30 grams of oil, 5 grams of green onions, 5 grams of ginger, 80 grams of garlic, 20 grams of chili powder, 5 grams of sesame pepper, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 green onion, 1 teaspoon of chicken essence.

The specific method is as follows: clean the crayfish with a toothbrush, soak it in salt water and spit out impurities, cut off the crayfish's feet and gills with scissors, and finally brush it again with a toothbrush.

After the water in the pot boils, add the green onion and ginger, put the processed crayfish on it, cover the lid and steam for 15 minutes, peel and rinse the garlic, cut the root with a knife to remove it, pat it flat and chop.

Pour oil into the pot, heat it over low heat until it is 60% hot, then turn off the fire, put a little garlic into it first, if it is not fried, you can put it all in, let the remaining temperature fry the garlic until fragrant, scoop three spoons of garlic sauce, add chili powder, put the pepper on top, burn the oil in the pot until it is hot, pour it in a bowl, then add light soy sauce, salt, oyster sauce, shallots, chicken essence and mix well, take a part of the garlic sauce, mix well with the steamed crayfish, and pour the hot sauce that was prepared before on the plate.

Crayfish is simple and delicious to make:Ingredients: appropriate amount of crayfish, a small amount of green onion, a small amount of ginger, a small amount of garlic, a small amount of red pepper, and a small amount of salt.

1. Remove the head of the crayfish you bought, wash it, and set it aside.

2. Boil the crayfish in boiling water until the crayfish turns red.

3. Prepare seasoning: green onion, ginger, garlic and red pepper are cut separately for later use.

4. Add an appropriate amount of cooking oil to the oil pan, turn to high heat, and stir-fry the prepared seasoning when the oil is hot.

5. Add the crayfish to the oil pan and stir-fry for a while, add boiling water to submerge the crayfish.

6. Cover the pot, turn it to medium heat, and when there is a small amount of soup left, turn off the heat and remove from the pot.

As follows:

Ingredients: 500 grams of crayfish.

Excipients: appropriate amount of dried chili pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, 4 tablespoons of oil, 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt.

1. Ingredients: crayfish (cleaned up), dried chili pepper (cut), ginger slices, garlic, green onions.

2. Heat 4 tablespoons of oil in a pot, add dried chilies, ginger slices, and garlic to the pot.

3. Then, add the crayfish and add 3 tablespoons of cooking wine.

4. Add an appropriate amount of water.

5. Stir-fry and stir-fry.

6. Next, add 3 tablespoons of light soy sauce.

7. Add tablespoon sugar.

8. Add 1 tablespoon of salt.

9. Season to bring to a boil and cook for 4-5 minutes.

10. Then, put in the green onion section and serve.

11. Remove from the pot and serve on a plate.

The steps for spicy crayfish are as follows:Preparation: 600 grams of crayfish, 6 cloves of garlic, 1 piece of ginger, 1 green onion, 2 star anise, 2 bay leaves, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, 1 cane of beer, 2 spoons of Pixian bean paste, 1 spoon of liquor, 1 2 spoons of salt, 1 3 spoons of sugar, appropriate amount of cooking oil, etc.

1. Wash and slice the green onion and ginger, peel and pat the garlic loosely.

2. Pour the crayfish into clean water, add salt and sesame oil, raise for a long time to let the crayfish crack and vomit, and brush it clean with a toothbrush.

3. Pull the tail armor in the middle of its tail with your hand, and pull it out of the intestine.

4. Heat an appropriate amount of oil on the fire, and fry chives, ginger, garlic, peppercorns, star anise, bay leaves, and dried chili peppers.

5. Add 2 tablespoons of Pixian bean paste, change to low heat and stir-fry the red oil.

6. Turn the heat to high and pour the drained crayfish into the pot and stir-fry quickly.

7. When the crayfish turns into fire and the source is red, cook 1 tablespoon of white wine and stir-fry evenly.

8. Add 2 tablespoons of light soy sauce, 1 2 tablespoons of salt, 1 3 tablespoons of sugar, and stir-fry a few times.

9. Pour beer into 2 3 places of Xiaolong Jue Brother Shrimp.

10. Cover and simmer over medium heat.

11. Simmer until the soup is 1 3 left, then change to high heat to reduce the juice.

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