Exercise 1
Composition details
condiments
Crayfish 700g
Accessories Ginger 1 chunk
Garlic 1 head
Onion 1 root
10 dried Chili (according to personal taste)
A cup of pepper (take 1 two white wine glasses as an example, the same below)
Two cups of pepper.
Five cups of sugar (personally, it is better to eat sweet and spicy together)
Four cups of vinegar
Three cups of soy sauce (can be added or subtracted according to the degree of coloring)
Two glasses of white wine.
Proper amount of salt
Three cups of bean paste
Fragrant leaves 10 tablets
Half a cup of pepper
Thirteen incense and half a cup.
Spicy and delicious
Sintering process
Twenty minutes takes time.
Unknown difficulties
Steps of spicy crayfish
1
Soak the live crayfish in clear water for a while, brush its abdomen with a brush and rinse it with clear water. ? Pull out the middle tail (lobsters have three tails. Grab the middle tail and the sand line will be pulled out. My hands are dirty, so I didn't bring my camera. Please forgive me. But it's easy to understand)
2
This is the seasoning, and the dosage is as above.
three
Put the base oil in the wok and stir-fry the bean paste over low heat. Until the bean paste is slightly dry.
four
Add ginger, garlic, onion, dried red pepper, pepper and pepper to stir-fry fragrant leaves.
five
Then add sugar, vinegar, soy sauce, pepper, thirteen spices and salt to make juice. ?
six
Pour the cleaned live crayfish into the pot and stir fry, then pour the white wine.
seven
Pour in water and simmer.
eight
When the soup is earned, it can be cooked.
nine
It's delicious spicy crayfish when it's out of the pot. Again: The key to this dish is the proportion of sugar, vinegar and soy sauce (spicy and sweet, slightly heavier juice). As for pepper and pepper, it depends on personal taste. Personally, I think it tastes delicious. Sweet with spicy, spicy with sweet, and the smell of pepper, take a sip, wow ~ ~ ~ the taste is very strong, and the compound fragrance has a layered feeling.
Exercise 2
Materials?
Crayfish 2 Jin
3 fragrant leaves
Soy sauce 1 spoon
2 octagons
3 onions
4 slices of ginger
Garlic 4 cloves
Salt15g
Hot pot bottom material 1/2 packs
Beer 1 bottle
Red bean paste 1 spoon
Onion 1/4
How to make spicy crayfish?
After washing and removing the head, line and viscera of shrimp, remove the fishy smell with cooking wine, white pepper, ginger slices and green onions, and wash for later use.
The most important thing to stir-fry crayfish is oil temperature, stir-fry and higher temperature.
Add according to personal taste.
Don't use too much thirteen incense, or you will take away too much fragrance.
You can also add lettuce heads to the side dishes as you like.
Raw cucumber can relieve greasy, pour in hot crayfish, and have a special flavor.