How to make crayfish How to make crayfish

The lobster is made as follows:1. Use scissors to cut off the lobster pliers, cut off the pliers and you are not afraid of pinching your hands, let go of your hands, cut off your feet, and pull hard from the top of the tail to pull out the shrimp line and peel off the lobster dragon.

2. Brush each one with a brush, wash it several times until the water is clear.

3. Slice the ginger, prepare the garlic, and cut off the dried chili pepper (more).

4. Put an appropriate amount of oil in the pot, pour ginger, garlic and dried chili, stir-fry for a while, pour in the lobster and stir-fry.

5. Pour in an appropriate amount of liquor and stir-fry. Then pour in an appropriate amount of light soy sauce, vinegar and salt and stir-fry.

6. Pour an appropriate amount of water, cover the lid, boil, slowly cook until the soup is dry, and finally leave some soup, and finally put the green onion in the pot and stir-fry, serve on the plate, and you can eat.

1. Remove the shell of the head of the crayfish, wear gloves to prevent it from being clipped, grab the back of the crayfish with one hand, and take a sharp tool with the other hand to get the shell off, be careful not to clip the hand.

2. Remove the gills of the crayfish's head, scrub the abdomen and feet, and pinch the shell of the tail to bring out the intestines.

3. Then rinse off the impurities in running water.

4. Cut the ginger into shreds, slice the garlic, and cut the millet pepper and green onion into sections.

5. Heat the pan with cold oil, add ginger, garlic and millet pepper and stir-fry until fragrant, then add the onion and stir-fry over low heat to bring out the fragrance.

6. Pour in Pixian bean paste and fry the red oil, then add the crayfish and rock sugar to fry together.

7. Stir-fry until slightly discolored, add green onions, white pepper, light soy sauce and Sichuan pepper powder and stir-fry well.

8. After frying for four or five minutes, pour in beer, which can cover the crayfish.

9. After the heat boils, turn to low heat and cook, do not cover the pot, cook for ten or twenty minutes, and be sure to cook.

10. Cut the celery into small pieces and set aside.

11. When half of the soup is received, add the celery and stir-fry well.

12. Turn off the heat, taste first, add an appropriate amount of salt to taste, and put it on a plate with the soup.

1.Use a small clean toothbrush to scrub the whole body of the lobster under the faucet one by one (pinch its back tightly to avoid being pinched);

2.Use large scissors to cut off the forks and soak them in clean water for later use;

3.Peel and chop two pieces of dried ginger (cut into thin slices first, then change the ginger shreds to finish). Each piece of ginger is about 50mm square;

4.2 shallots chopped (method as above);

5.Peel two heads of garlic, remove the garlic cloves to the roots, and crush them with the back of a knife;

6.Dried chili peppers are cut into shreds with scissors;

7.a small bag of Sichuan peppercorns;

8.a small bowl of salad oil (about 250ml);

9.Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Start the fire. 1.Add a small bowl of salad oil to the wok and slowly fry the dried chili shreds and peppercorns over low heat;

2.Don't wait for the peppercorns to turn black, pour the minced ginger, green onion and garlic into the wok and stir-fry;

3.After the flavor is produced, add white sugar and salt; (Because the shrimp shell is thick and hard, it is not good to taste, so it is recommended to put more salt than usual).

4.Change the heat to high and pour in the shrimp after controlling the water. At this time, the shrimp feel hot and spicy, and they will crawl out one after another. So please note: after that, you must hold the lid in your left hand and the spatula in your right hand to prevent you from being out of control;

5.Pour an appropriate amount of cooking wine into the inner wall of the pot and stir-fry a few times;

6.Pour in about two teaspoons of soy sauce, and a small amount of vinegar, stir-fry a few times.

Stir-fry process. 1.At this time, the shrimp basically changes from dark red to bright red, and it is slowly absorbing the flavor, so it is necessary to continue stir-frying (it is recommended that the range hood and exhaust fan be turned on to the maximum, so it is not excluded that the cook will be smoked snot and tears all over his face, so prepare a wet towel at the same time);

2.You can stir-fry for 5-10 minutes and then change to medium-low heat, and add an appropriate amount of white pepper, pepper and salt and chicken essence;

3.If you are not sure about the sweetness and saltiness, you can take one at this time and make final adjustments before cooking; (Note: Not many or many people try one each, remember to remember!) so as not to have an event where the crayfish is left with only the shell and the tongs cannot be found)

4.Also: Please be sure not to add water at any time during the whole process (except in the case of non-prefabrication such as fire**).

Serve on a plate. 1.You can choose a flat bottom plate with a slightly high wall, hold about ten at a time, and take a small amount of soup to soak the bottom of the plate;

2.Fractional Plates;

3.Serve it with other summer snacks, such as boiled peanuts and edamame, which can also be grasped by hand.

Method 21: Clean the lobster.

2. Pour hot water into the pot on the fire.

3. Pour in the lobster and close the lid.

4. Blanch the lobster until red.

5. Remove and set aside.

6. Prepare the pepper and cut the green onion, ginger and dried chili pepper.

7. Heat a pot and add oil.

8. Heat the oil, add green onions, ginger, chili peppers and peppers and stir-fry until fragrant.

9. Pour in the lobster and stir-fry.

10. Add boiling water.

11. Put salt, bay leaves, sugar and vinegar. Add salt, bay leaves, sugar, vinegar.

12. Add pepper and monosodium glutamate to a bowl of soup in the pot and mix well.

1. Fish-flavored crayfish. Ingredients: 500g crayfish, 50g pickled chili, 10g of minced ginger and minced garlic, 30g of chopped green onion, salt, pepper, cooking wine, about 75g of sugar, 15g of vinegar, chicken essence, monosodium glutamate, fresh soup, suitable water starch, 150g of refined oil (can also be replaced by vegetable oil and salad oil).

Method: Shell the crayfish, remove the internal organs, wash, soak the chili pepper and chop it, and use sugar, vinegar, monosodium glutamate, fresh soup, and water starch to nourish the juice in a bowl. Put the wok on the fire, put the water to boil, put the shrimp in the pot and blanch the cooking wine.

Put oil in a wok and heat it, add ginger, garlic and pickled chili peppers and stir-fry until fragrant, then add the crayfish and stir-fry, cook in cooking wine, salt, chicken essence, pepper, put in a little fresh soup and burn until the crayfish is mature and the soup is half dry, cook in the juice, and when the soup is thick, put it on a plate, sprinkle with chopped green onions and serve it.

2. Spicy crayfish. Ingredients: 500g crayfish, 100g dried chili, 30g dried green pepper, salt, ginger slices, garlic slices, chicken essence, monosodium glutamate, sesame oil, cooked sesame seeds, cooked peanut kernels, green onion knots, white wine, salad oil.

Method: Remove the shell, gutt, wash the crayfish, put it into a hot water pot, a few drops of white wine, drain the water and soak it with salt and oil for 1 minute. When you put a large amount of salad oil in the pan to the hot oil, add the crayfish and fry it until crispy on the outside and tender on the inside.

Put a small amount of oil in the pot, put ginger, garlic slices, dried chilies, dried peppercorns, and salt and stir-fry until the spicy flavor is set out of the nose, put in the fried crayfish and stir-fry together, put monosodium glutamate powder, chicken essence, and drip in sesame oil, sesame seeds, and peanut kernels to put on the plate.

3. Steamed crayfish. Ingredients: 750g crayfish, 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, 1 2 tablespoons of cold boiled water, 3 1 tablespoons of sugar, 15g of paprika, high liquor, Sichuan pepper, green onion, ginger, garlic.

Method: Brush the crayfish under the faucet with a toothbrush. Rinse again with clean water after all is washed.

Add an appropriate amount of water to the steamer, add ginger slices, shallots, and add a cap of high liquor. Put the washed crayfish into a large basin, add a spoonful of high wine and mix well. Spread sliced ginger on top of the steaming drawer.

Pour in the crayfish mixed with cooking wine and cover the pot immediately. **, after the steamer is steamed, turn off the heat for about a few minutes, and steam for 2 minutes.

1. After the crayfish is processed, before starting, pour the processed crayfish into the blanching water, and pour two spoons of salt into the water, because the salt can make the crayfish retain the bottom taste in the process of blanching, and it can also make the shrimp meat firm and elastic.

2. Pour oil into the pot and heat it, add green onion and ginger and stir until fragrant.

3. Pour in the crayfish and stir-fry for 2 minutes.

4. Pour in two tablespoons of beer. Just put two large spoons, not too much. Using beer instead of water can remove the fishiness and enhance the flavor and freshness.

5. Add shrimp powder, and put shrimp powder ground into the shrimp skin can greatly enhance the umami of crayfish.

6. Add thirteen spices, no need to put peppercorns, star anise and other things, because thirteen spices are already contained.

7. Add oyster sauce, a little light soy sauce, white pepper, a spoonful of sugar to enhance freshness, and add a small amount of salt. Since the beer had already been poured just now, I stopped putting cooking wine.

8. Cook on high heat for 5 minutes, and when the soup is thickened, you can turn off the heat and take it out. That's it for the delicious thirteen spiced crayfish!