first, cleaning, usually with a high-pressure water gun.

second, pass the water. This process can basically make crayfish mature and play a bactericidal role!

third, fry. There are many kinds of flavors or eating methods, and generally onion, garlic, bean paste and pepper segments are used. Just contact you with the prepared hot pot base and pepper segments.

Fourth, you can add less milk to the soup, without adding too much!

five, seasoning, according to personal taste, add the right amount of sugar, salt, etc., it is not recommended to add monosodium glutamate and soy sauce.

1? When crayfish are cleaned, the aunts who wash vegetables usually use a brush to clean the unclean places. Then, the heads of shrimps are usually cut off (the part of shrimps' brains is cut off with a special scissors). Shrimp thread is generally not removed, which is more time-consuming, and secondly, it will affect the taste of lobster cooked. (This has really been tried, and the lobster cooked in two ways feels like it will be more firewood.) The washed lobster is oiled. When it is oiled, just pour 2/3 of the oil in the pan. Because the oil temperature is very high when it is oiled, it will be dangerous for the lobster to spill when it goes down. (Hint: turn off the fire and turn to an open flame when the oil temperature comes up) When the oil temperature is 5-61%, it will take about 11 seconds to fish out. 3? Well oiled lobsters can be cooked according to the different tastes of guests when ordering. Half of them will be cooked with the sauce and beer according to the weight of lobsters. According to the size of the lobster, the roasting time is controlled, but at least it will take more than 11 minutes for the lobster to taste (it is estimated that some people will say how to cook it in such a short time? That is, the flavor of your sauce should be "heavy". This degree needs to be adjusted according to the formula of the sauce.)

It's an honor to brush your question. Let me help you answer it ...

First of all, your question is not specific, because there are many kinds of crayfish, such as garlic, thirteen spices, spicy, steamed, marinated, dry pot and so on ... I'm not sure what you want. Then I will share the following two practices.

1, crayfish with garlic

Kill the crayfish now, remove the head and shrimp line, clean it with a brush, and drain the water for later use. Heat the wide oil in the pot to 71%, pour the crayfish into deep-frying for 11 seconds, remove it quickly and drain it. Mash garlic into minced garlic, then leave enough base oil for heating, then add a little pepper and minced garlic, stir-fry until fragrant, add fried crayfish, add a proper amount of cooking wine, pour in the pan, add a proper amount of salt, stir-fry for five minutes … add a little oyster sauce, crayfish seasoning and a proper amount of water. Cook for another ten minutes, and finally thicken the juice, add a proper amount of chicken powder and a small amount of sesame oil, stir fry evenly, turn off the heat and serve, sprinkle with sesame seeds, and serve delicious!

2. Thirteen-spice crayfish

Kill the crayfish now, remove the head and shrimp line, clean it with a brush, and drain the water for later use. Moisten the pan with wide oil first, then leave the bottom oil, add a little pepper, star anise, ginger and dried Chili, pour crayfish and stir fry for a while. Add a bottle of beer (3 kg for one serving), continue to stir fry for a while, then add the water that overflows crayfish, add oyster sauce, thirteen spices powder, crayfish powder and appropriate amount of garlic. After boiling for fifteen minutes, add sliced cucumber strips, a little onion, chicken powder, bright oil and bright color, and finally serve with sesame seeds and coriander! Delicious!

crayfish can also be cooked by the above two methods without going from head to tail, but the time is longer. You can also fry for ten seconds without going from head to tail, then marinate for a while, and then process it into various flavors: garlic, thirteen spices, spicy and so on!

I hope it helps you ...

I'm glad to answer this question! Here are the ingredients and practices of spicy crayfish:

Ingredients: crayfish 711g；; Ingredients: 5 cloves of garlic, several dried red peppers, a handful of pepper, some Jiang Mo, about two spoonfuls of Lee Kum Kee bean paste, some rock sugar, some soy sauce, some chopped green onion and 2 star anise;

Steps:

1. Heat the hot oil in a wok, add garlic, dried chili, Lee Kum Kee bean paste, Jiang Mo, star anise and dried prickly ash, stir-fry until fragrant. At this moment, the fragrance is already overflowing, and I feel half the battle.

2. After fully frying, add three small pieces of rock sugar, and add the rock sugar as appropriate. If you don't like it, it's okay. Stir the rock sugar until it is half melted.

3. Pour in the clean, cut-off crayfish and stir-fry until the shrimp shell turns red. If you have Xiaobao at home, I suggest you go to the lobster stomach in the front section.

4. Add water to cover the lobster.

5. Add some soy sauce. At this time, try to see if it is salty or not. Then cover the lid to collect the juice, and the fire turns to medium fire.

6. After fully collecting the juice, leave some soup, and then add the chopped green onion and start the pot. There is no need to add salt and monosodium glutamate in the process.

first wash, fry, fry spices, and put shrimps

As we all know, there are two crayfish-producing areas in China, one is Xuyi, Jiangsu, and the other is Qianjiang, Hubei.

And Xuyi lobster, represented by Xuyi 13 sweet lobster, will also attract customers with the signboard of Xuyi 13 sweet lobster.

After eating 13 sweet lobster, many people fall into a deep "love" for crayfish. After eating it, they still want to eat, and they can't stop.

However, the more crayfish you eat, the more crayfish you watch, and the negative reports about crayfish from all sides begin to pay attention, especially the food safety problem of crayfish is the most prominent.

With the continuous improvement of people's living standards, people want to eat crayfish on their own dining tables, instead of eating out every time they want to. After all, we should pay more attention to the safety and hygiene of diet.

I want to eat authentic and delicious thirteen-spice crayfish at home, but I am faced with the confusion of how to cook authentic 13 sweet lobster at home. I don't know how to do it, and I don't know where to learn if I want to learn.

The chef is here to teach you how to cook thirteen-fragrant crayfish at home, and the prepared crayfish is more delicious and clean than the outside. Let's learn from it if you are interested ~

First, clean the crayfish, and be sure to clean it several times to ensure that it is clean.

2. Add half a pot of salad oil to the pot, heat it to 31% oil temperature, and then pour in the washed lobster. This will make the lobster more bright and red, and then pour out the oil after all the lobsters turn red. At the same time, prepare onion, ginger, garlic, dried pepper and bean paste.

3. put a little salad oil in the pot, stir-fry the onion, ginger, garlic and dried pepper, add a little bean paste to continue to stir-fry the water, then add crayfish, stir-fry for a few times, then pour in a bottle of beer, and add a little salt and sugar to taste.

4. Cover the pot and simmer for 15 minutes. After 15 minutes, open the pot cover and sprinkle a little thirteen spices. Then collect the juice with strong fire, and take out the lobster after leaving two-thirds of the marinade. Pour the remaining marinade in the pot into the plate with a small leak. Finally, you can decorate the plate with a few coriander leaves.

5. At this point, a thirteen-fragrant crayfish is ready to eat.

It can be said that it is a simple four-step process. A delicious thirteen-spice crayfish is ready, and it can be easily cooked at home, so you don't have to worry about how to cook crayfish at all.

Hello, I am a cooking class, specializing in cooking. I am very happy to share with you the process of making crayfish in the hotel.

with crayfish, we have to prepare auxiliary materials: chopped onion, peeled garlic, chopped millet pepper, Chinese prickly ash, cinnamon, star anise, cooking wine, soy sauce and bean paste, oil consumption, fragrant leaves and beer.

Step 1: Wash the crayfish:

1. Soak the bought crayfish in clear water for one hour, then put a proper amount of salt in the water, then change it with clear water and add a proper amount of white vinegar. In this process, you will find that the color of the water becomes particularly turbid, and finally wash it twice.

2. Wear gloves with a small toothbrush to clean the belly and head of the lobster. The reason for wearing gloves is that the shrimp is still alive. If you don't wear gloves, you may get pinched and hurt your hands!

3. Next, remove the shrimp line from the washed lobster, grab the middle part of the tail and twist it left and right, and the shrimp line will be easily removed! You don't have to remove the head for beauty! Remove the shrimp from the shrimp line and wash it twice!

4. put the cleaned lobster in a container and soak it in cooking wine for half an hour, which will make it more delicious!

Step 2: The process of making lobster

1. Boil the oil, put the dried pepper, onion, garlic and fragrant leaves into the pot and saute! (Put more oil and hot peppers) Then add the bean paste, stir fry, and the fragrance will burst out!

2. pour the cleaned lobster into the pan with the ingredients and stir fry! If you eat spicy food, you can add some pepper! Continue to stir fry

3. Pour beer into the pot, not too little as far as possible, 2 kg lobster can of beer, and so on! Add the right amount of oil and salt, because there are many seasonings, so if there is no water, try to stir fry evenly, and then try the soup before putting the edible salt! Don't cover the pot and cook for about 21 minutes!

4. dish and sprinkle with coriander, and the delicious spicy crayfish can be served!

I don't know what flavor of mashed garlic you make, but I haven't seen a batch because the color of mashed garlic turns dark and not golden enough after cooking for a long time. Spicy batches of lobsters are washed, fried in an oil pan, fished out of the amplification basin for later use, and another stainless steel vat is used to prepare spicy soup. Add the shrimp to boil, turn off the fire and stew for 11 minutes. Because it has been fried and soaked, you can fish out all the preliminary preparations. Guests can order lobsters, scoop up the soup and heat the shrimp. This way is suitable for shops with a large amount of shrimps, and the taste is relatively stable. How much water, salt and spices in a bucket can be weighed and quantified by electronic scales.

Cleaning ~ frying ~ Add materials and stir fry!