The main ingredient is 700 grams of crayfish.
Accessories: rapeseed oil 50ml, ginger, 4 pieces of cooking wine 50ml, pepper 5g, garlic, 5 cloves, 2 dried peppers 5g, star anise, 4 soy sauce 30ml, soy sauce 30ml, soy sauce 1 5ml, red bean paste1spoon.
The method of spicy crayfish
1. Crayfish are kept in clean water for half an hour, and when they see mud crawling, they are repeatedly changed to clean water.
2. Then wash the lobster abdomen with a toothbrush.
There are three pieces in the tail of lobster. Take the middle piece and pull out the intestinal mud.
4. Put it in clean water and wash it repeatedly.
5. Baked crayfish with rapeseed oil and red bean paste.
6. Seasoning (Chili, dried Chili, ginger, star anise, garlic)
7. Pour rapeseed oil into the pot, a little more. When it is 8 minutes hot, turn to low heat, add dried peppers and peppers, and pick them up.
8. Add star anise, ginger slices and garlic and saute until fragrant.
9. Add red bean paste
10. Turn to low heat and stir-fry until fragrant 1 1. Turn to high heat, pour in lobster and stir fry repeatedly until all the lobsters change color.
12. Add cooking wine
13. Add soy sauce and soy sauce.
14. A cup of boiled water is almost equal to food.
15. Pour in pepper and dried pepper.
16. Cover with fire until cooked.
17. Turn off the fire after adding the onion and try the taste. It's delicious and doesn't need any seasoning.
Cooking 1. Let the lobster crawl in clear water to remove the stolen goods of the lobster itself, and the mud must be replaced in the middle.
2. Shrimp sausage must be removed before cooking.
3. The spicy taste can be adjusted according to your own preferences. Red bean paste is salty, so you should add it according to your own taste.
Be sure to cook it thoroughly before eating.
Question 2: How to make spicy crayfish eat well? The related video of the video is 2 people.
Crawfish 800g
condiment
Garlic, ginger, pepper, dried pepper, fennel, tangerine peel, fragrant leaves, angelica dahurica, star anise, cinnamon, licorice, fragrant sand, beer, bean paste, cooking wine, sugar and salad oil.
The production method of crayfish is actually very simple, and the more troublesome operation in China is actually the treatment process. Brush, wash, have loose bowels, open the back, and cut off a little nod to facilitate the taste. Of course it's slow, but it's better to be clean and comfortable. Can you ensure that everyone lives clean? Eating out, many times, these simple requirements are dreams.
Back to dealing with crayfish: now many shrimp stalls can help to pump the intestines. But I really don't recommend it. The smoked crayfish are basically dead. When you take them home to cook, they are not fresh. Moreover, when the intestines are pumped and cleaned, sewage can easily penetrate into the shrimp. My favorite method is to buy live shrimp home, wash it first, then draw intestines, cut the head and finally open the back.
Crawfish can be obtained in four simple steps:
1, hold the back of the crayfish, put it under the tap, and scrub the surface of the shrimp with a small brush. (Shrimp belly and the place where lobster tongs turn are the easiest to get dirty. )
2. Note that crayfish has three tail fins on its tail. Take the alto, twist it hard, and then pull it out, and the shrimp sausage will follow.
3. Cut it behind the shrimp eye with scissors.
4. Cut from the place where the shrimp tail draws the intestines, put the pointed scissors in, cut along the shrimp shell, and cut all the way to the connection part of the shrimp head.
Exercise:
Spicy crayfish step 1
Slice ginger and garlic to prepare pepper, pepper, fennel, tangerine peel, fragrant leaves, angelica dahurica, star anise, cinnamon, licorice and fragrant sand.
Second step
Oil the hot pot. When the oil is hot, slice the ginger and garlic and saute until fragrant, then add other seasonings prepared in step 1 and saute until fragrant.
Third step
Pour in the washed crayfish and stir-fry until the tail is completely rolled up. Add cooking wine and vinegar and stir well.
Fourth step
Pour in a tablespoon of bean paste and stir-fry a tablespoon of sweet bean paste.
Step five
Add beer, bring to a boil over high heat, turn to medium heat, add white sugar to freshen up, cover the pot and stew.
Step 6
When the water is almost dry, open the lid and collect the juice over high fire.
Cooking skills If you don't use all the seasonings at home, you can go outside and buy a bag of braised prawn marinade.
Cut the shrimp head into small mouths, which is delicious. You don't need to open your mouth wide, so as not to let out the shrimp paste.
Note, don't even add a drop of water in the whole process, burn it all with beer, which is better to drink and more fragrant.
Question 3: How do crayfish eat video collection of spicy crayfish?
200g of crayfish, 20g of dried pepper, 20g of pepper, 2 onions, 4 slices of ginger, 4 slices of fragrant leaves, 5 cloves of garlic, star anise 1 slice, cinnamon 1 slice, 45ml of soy sauce, 8g of soy sauce15ml, 8g of brown sugar, 5g of salt and 30ml of high-alcohol liquor.
step
spicy crayfish
1. Wash crayfish, chop onion, ginger and garlic, and cut pepper into pieces.
2. Add a little more oil to the pot than usual, heat it to 30%, add pepper, pepper, onion, ginger and garlic, and stir-fry for fragrance.
3. Add the washed crayfish and stir-fry evenly, then pour in white wine, soy sauce and soy sauce, and add white sugar and stir-fry until fragrant.
4. After the crayfish is curled, add spices such as fragrant leaves, star anise and cinnamon, pour 200ml of clear water, cover and simmer for 8 minutes on medium fire, and finally add appropriate amount of salt to taste, and adjust the fire until the soup is slightly dry.
Question 4: How to eat lobster? Don't you know how to eat lobster? Buy me a kilo.
Question 5: The main ingredients of the lobster practice video
Lobster (2 kg)
Pixian watercress (two tablespoons)
condiments
Onion (one)
Ginger (one slice)
Garlic (one end)
Star anise (two)
Pepper (a little)
Fragrant leaves (two pieces)
Cinnamon bark (one slice)
kitchenware
fryer
classify
Ordinary dishes, seafood and hot dishes, summer recipes, spicy cooking for one hour, ordinary difficulty.
Raw material diagram
Buy lobster, soak it in water, and stir it in circles with chopsticks for a while, and a lot of dirty flocculent things will come out. Then soak for a while and then stir. Change the water and stir again. This is especially suitable for big lobsters. You don't have to pick them up and brush them one by one. Still relatively clean.
Lobster tail has three petals: left, middle and right. Use forefinger and thumb to pinch the middle petal and pull out the mud sausage.
Same as step 3.
Same as step 3.
Put oil in the pot, twice as much as cooking. Heat and add dried crayfish. Stir well.
Add all the ingredients and fry the crayfish until they turn red.
Take it out for later use.
Put the remaining oil in the pot into Pixian watercress and stir-fry until the watercress and oil are mixed. Add two teaspoons of white sugar and one teaspoon of allspice powder and stir well.
Pour in crayfish and stir well.
Mix a bottle of beer or a bowl of rice wine, the water is not enough, don't drown the lobster, just flush it. Add a teaspoon of salt.
The torch soup is half cooked. Turn off the fire, soak for a while, and the soup can be eaten when it is a little cooler.
Tip:
1, don't cook for too long, the meat will get old if it takes too long. ,
Question 6: Should crayfish go to the shrimp line and head? I think all the videos on the Internet are alive and cooked directly in water. Is it unsanitary? Crayfish will die quickly if the shrimp line and head are removed, and the meat quality of dead shrimp will become loose and the taste will become worse after cooking, which is obviously different from that of live cooking. Crawfish should be cleaned before cooking. The specific method can be soaked in water+salt+vinegar or baking soda (baking soda without vinegar can only use salt). Generally, it takes more than half an hour for crayfish to spit out sediment and waste, and then brush it with a brush, which makes cooking more hygienic. I guess you're worried about parasites. Cooked crayfish can kill parasites. Don't eat shrimp thread, gill and stomach pouch when eating.
Question 7: Is there a video of killing crayfish? Because crayfish are washed, dead crayfish can't be eaten, that is to say, they are alive before cooking, and they are made by themselves, because the protein content of crayfish is very high. Remember, it means that the shrimp died before it was cooked. If the tail is straight, it is best to look at the body of the fried crayfish and be sure to eat it all at once. If the tail is curled, protein will do great harm to human health after decay. Before eating crayfish, most restaurants prepare crayfish in advance. After crayfish are soaked in clear water for two to three hours, cooking is time-consuming.
3. Because protein eats too much, it is easy to cause indigestion. However, don't eat too much crayfish. It is recommended that crayfish be cooked.
2. Cook at high temperature before eating and scrub clean 1.
Question 8: The most authentic steamed lobster making video, how to make steamed lobster video tutorial preface This is my favorite dish. Now I will share the practice with you, hoping to help you.
Question 9: video tutorial on the practice of braised crayfish, how do crayfish make braised prawns to make authentic Qianjiang-style braised prawns:
Ingredients: crayfish 1500g.
Seasoning: sugar 25g, special spice package for braised prawns 1 (cinnamon 8g, star anise 8g, fennel 8g, Yuguo 10g, Amomum villosum 10g, angelica dahurica 15g, fragrant leaves 2g and cardamom 5g), which has the functions of removing fishy smell and enhancing fragrance. Wash the sediment with water before putting the spices into the pot.
20g of ginger slices, 50g of garlic seeds, 30g of Dahongpao pepper, 30g of Fujian pepper and Wang Gan pepper, 25g of Jingsha hot sauce, 0/0g of Chili powder/kloc-0, 5g of monosodium glutamate15g, 2 1 g of salt, 25g of liquor, 600g of beer and 600g of coriander/kloc-0.
Cooking steps:
1. Break the middle part of the shrimp tail, draw a sand line, cut off the head of 1/5 with scissors, pull out the internal organs, and keep the shrimp yellow.
2. Wash lobster repeatedly in water until the water quality is clear. The method is to soak it in clear water, but don't rinse it with running water to prevent the "shrimp yellow" in the skull from being washed away.
3. Heat the pan with cold oil, add 500 grams of salad oil and 25 grams of sugar (preferably rock sugar), and fry until the color is brownish red (the sugar color can be fried now or used after frying in advance). Then add the special seasoning for braised prawns and stir-fry for 10 second, then add ginger slices, garlic seeds, Dahongpao peppers, Fujian peppers and Wang Gan peppers, and stir-fry with the special seasoning.
4. Add lobster and stir-fry until the shrimp shell turns red, cook high-grade white wine to remove fishy smell, add beer to taste, add 250 grams of water as solvent, and add monosodium glutamate and salt to taste. Cover and simmer on medium heat for 15 minutes. Take out the coriander.
Question 10: video tutorial materials on lobster practice
lobster
Garlic bulb
verdant
oil
Light soy sauce
salt
chicken essence
Cooking wine
fans
Steamed vermicelli with garlic lobster
Wash the lobster and soak the vermicelli until soft.
Cut the lobster head and shrimp body, split the shrimp body, remove the black line and put it on the soaked vermicelli. Note: the vermicelli can be slightly scalded with hot water first, and then mixed with a little soy sauce, chicken essence and salt, and can be eaten. If the vermicelli is already soft after soaking in water, you don't need to scald hot water, you can put it directly on the plate (because the vermicelli that is easy to be soft and rotten is easy to paste after scalding hot water, so this step should be selected according to the texture of the vermicelli).
Then, garlic, soy sauce, salt, chicken essence and cooking wine are mixed and poured on the shrimp meat.
When pouring the juice, the shrimp didn't react well, and it trembled for more than ten seconds ~ it seems that the nerves are still feeling ~ Let's take a look, hee hee ~ the lobster after pouring the juice is bent than before. Then steam in a steamer for 12 minutes.
Put two spoonfuls of oil in the pot, sprinkle chopped green onion on the lobster, heat the oil to 70%, pour it on the lobster, and serve.