condiments
Crayfish (2 1)
condiments
Green garlic (appropriate amount)
Garlic (moderate amount)
Onions (moderate amount)
Ginger (appropriate amount)
Leek (appropriate amount)
Zanthoxylum bungeanum (appropriate amount)
Star anise (appropriate amount)
kitchenware
not have
classify
Winter menu Summer menu Anhui cuisine spicy stir-fry for half an hour Ordinary difficulty
Crawfish float for a few days and brush it with a toothbrush; Go and turn around and wash the shrimp sausage.
Wash green garlic and onion, and cut into sections for later use; Slice ginger and garlic, and shred onion for later use.
A handful of peppers, and cut the dried peppers into sections for later use.
Sweet sauce 1 spoon.
Heat oil in the pot, pour in some green garlic, onion, onion, ginger and garlic slices and stir-fry until fragrant.
Then pour in dried pepper, pepper and star anise and stir fry together.
After the dried peppers change color, stir fry the crayfish.
When the shrimp shell turns red, pour in a spoonful of sweet sauce and continue to stir fry and color.
Add a little white wine in turn and mix well.
Add 1.5 tbsp salt and stir fry together.
Put a bowl of water, about flush with the lobster.
The fire is boiling.
Reduce the heat to about one-third of the soup.
Add the remaining green garlic, onion and garlic slices and stir well.
Finally, collect the juice from the fire and put it on a plate.
Question 2: How to make crayfish? Crayfish is a crustacean that lives in fresh water like lobster. Its scientific name is Procambarus clarkii, also known as red crayfish, freshwater crayfish and fighting shrimp. Procambarus clarkii is the most widely distributed invasive species among crustaceans. Procambarus clarkii has an absolute competitive advantage in the local ecological environment because of its omnivorousness, fast growth and strong adaptability. Its feeding range includes aquatic plants, algae, aquatic insects and animal carcasses. When food is scarce, they also kill each other. In recent years, Procambarus clarkii has become an important economic breed in China. In the process of commercial farming, it is necessary to prevent escape, especially to enter untouched original ecological water bodies. Its destructive harm to the ecological competitive advantage of local species has been widely reported in the world and should be paid great attention to. From 2065438 to May 2003, the online crayfish was introduced to China by the biochemical troops of the Japanese invaders to dispose of the body, which was denied by experts.
gingkgo
Procambarus clarkii
Latin scientific name
Procambarus clarkii
Another name
Crayfish, freshwater crayfish, red crayfish
boundary
animal kingdom
door
arthropoda
summary
crustacea
eye
Decapoda
suborder
Reptiles
The branch of academic or vocational research.
Polygonaceae
Yako
Crayfish subfamily
belong to
Procambarus
Question 3: How to make crayfish delicious ● Buy it.
The most important thing is to choose crayfish. The best time for crayfish is from May to 10. It is yellow all over, full of meat and fat, and even the three sections on its big claws are full of elastic teeth and snow muscles from beginning to end.
See if crayfish is clear water or muddy water. Look at the back, bright red and clean, acceptable. Then look at the fluff on its abdomen and the hair on its claws. If it is white and neat, it is basically raised in clear water.
After all, crayfish eat humus corpses, and bacteria and toxins will only accumulate in the body, so try to buy lobsters that have just grown up. They are too small, after all, they have no taste. This requires you to look at the color of your skin. Old lobsters are red, black or red with metal gray, while young lobsters are bright and have a natural and healthy luster. Just touch its shell with your hand, it's hard and hard, and it's old. We just change the shell when we grow up, so we want to buy a soft shell.
● Elimination
In fact, the lobster in the hotel only masks its fishy smell with thirteen incense and other strong fishy smells. They may not clean lobsters correctly to save time, and it is more likely to make lobsters look complete and beautiful.
We Jiangsu people generally eat crayfish like this:
1, cut off most of the head and shell, and at the place where the head shows * * * or even the back, use scissors to pick up the stomach sac of black Sasha;
2. Cut off the shell from both cheeks, and then cut off the beard obliquely;
3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the black intestines;
4. Cut a knife vertically on the back, which is more delicious (this move is dispensable, depending on your skills and hobbies);
5. Brush it with a toothbrush under tap water, up and down, left and right. Note: Be careful not to wash the shrimp yellow! Then drain the water.
● Burn
Ingredients: onion, ginger, garlic, pepper, dried pepper, fennel, fragrant leaves, cinnamon, vegetable oil, Shaoxing wine, soy sauce, salt, sugar, black pepper and monosodium glutamate;
Combustion method:
1, it is best to use a large iron pot, which can fry much more. Generally, no one cooks lobster in a small dish;
2, the pot is hot, put more oil, because this dish is mainly fried, there is not much oil, it will be burned out soon, how to do it?
3. Knot the onion, slice the ginger and garlic, stir fry, and then add dried spices such as pepper and dried pepper. Pepper has to be cut to taste;
4. Put the shrimp in the pot, stir fry over high fire, pour in a spoonful of yellow rice wine, add salt after 1 min, which will be delicious. Just keep frying, add soy sauce and sugar, fry again, drain half a bowl and cover it;
5. After three or four minutes, open the lid, clip out the onion knots, and put monosodium glutamate, pepper and shallots into the pot.
What are you waiting for next? Catch the lobster while it's hot. Shrimp is delicious and spicy, and you can't forget it once.
Have fun!
Question 4: How to make lobster delicious? Simple and not too complicated. 1. Brush the whole body of lobster one by one under the faucet with a clean toothbrush (pinch the back to avoid being caught);
2. Cut off the beard fork with scissors and soak it in clear water for later use;
3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square;
4. Cut two green onions into minced green onions (the method is the same as above);
5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;
6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers);
7. a small bag of pepper;
8. A small bowl of salad oil (about 250 ml);
9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence;
Start hot work:
1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;
2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;
3. Add sugar and salt after fragrance;
Because shrimp shells are thick and hard, they are not delicious. I suggest putting more salt than usual. )
4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one.
So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.
5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;
6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;
Stir fry process:
1. At this time, the shrimp basically changed from crimson to bright flaming red, and it is slowly getting into the taste, so it needs to continue to stir fry; (It is recommended to turn the range hood and exhaust fan to the maximum. It is not excluded that the chef will be smoked to tears, so at the same time, wet towels should be prepared. )
2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;
If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! ! In order to avoid the event that crayfish can't be found only by shell pliers)
4. Also: Please don't add water at any time during the whole process; (Except for unformable fire and explosion)
Finally, you can serve the table.
1. You can choose a flat chassis with a slightly higher wall height and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;
2. Fractional filling;
3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand;
Reference recipes:
Spicy crayfish. A kilo of crayfish, wash your stomach with a toothbrush. Take out the catgut. The oil is about two ounces. This thing smells good when it is oily. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry, add crayfish, stir-fry, add onion, ginger, garlic and pepper in turn, stir-fry, pour a glass of beer, cover the lid and stew. After three minutes, add sugar and salt, stir-fry and stew. After three minutes, the pot can be eaten. It takes 12 minutes to cook. Caption: Crayfish sold well in June, which was a godsend. It is generally thought that it may be more troublesome, and it is rare to do it yourself. Actually, cooking twice is faster than ordinary home cooking. What needs to be mastered is, first, it must be washed. This thing is nutritious, but the paddy field is not clean, so we must pay attention to it; Second, we must draw the gut line. The gut line is a place where shrimp hide evil people and shelter evil people, and it must be removed. The method is to hold the shrimp head with the left hand, separate the shrimp tail with the two fingers of the right hand, press the middle piece of the shrimp tail with the thumb and forefinger, and pull it out hard. Friends in Beijing are no strangers, and sometimes they eat their teeth, that is, shop owners cut corners and don't draw narrow lines.
Question 5: How can crayfish be cleaned? How to eat crayfish well? First of all: after buying it, soak it in clear water and wash it after 1-2 hours. Remember! Cleaning is one of the most important steps to ensure health after meals.
Secondly, cleaning: cleaning the surface of crayfish is not enough. Because of the environment in which crayfish grow and the food they eat (sludge and microalgae, etc. ), be sure to clean the inside of crayfish before eating. Cut off the shrimp gills of crayfish directly, peel off the head shell of crayfish, and remove the stomach sac of digestive organs.
There is something in the abdomen of crayfish, which is responsible for decomposing the nutrients transmitted by the stomach pouch. Its function is similar to that of intestines, so it must be removed! Just grab the wings in the middle of the crayfish tail with your hands and you can pull them out. But there is delicious' yellow' in the skull of crayfish, so it can be cut at an angle of about 45 degrees from the head when cleaning, and the stomach sac can be taken out while retaining the' yellow'. Finally, remember to rinse carefully with fine water.
Question 6: How to make crayfish fragrant and spicy? . . Steamed and dipped in Chili sauce. . . Delicious. . Unfortunately, I am allergic to lobster. (* _ _ *) Hee hee ...
Question 7: What seasoning do you want for lobster? How to make it delicious ... baked?
Ingredients: onion, ginger, garlic, pepper, dried pepper, fennel, fragrant leaves, cinnamon, vegetable oil, Shaoxing wine, soy sauce, salt, sugar, black pepper and monosodium glutamate;
Combustion method:
1, it is best to use a large iron pot, which can fry much more. Generally, no one cooks lobster in a small dish;
2, the pot is hot, put more oil, because this dish is mainly fried, there is not much oil, it will be burned out soon, how to do it?
3. Knot the onion, slice the ginger and garlic, stir fry, and then add dried spices such as pepper and dried pepper. Pepper has to be cut to taste;
4. Put the shrimp in the pot, stir fry over high fire, pour in a spoonful of yellow rice wine, add salt after 1 min, which will be delicious. Just keep frying, add soy sauce and sugar, fry again, drain half a bowl and cover it;
5. After three or four minutes, open the lid, clip out the onion knots, and put monosodium glutamate, pepper and shallots into the pot.
What are you waiting for next? Catch the lobster while it's hot. Shrimp is delicious and spicy. You can't forget it once.
The above is a more comprehensive introduction. You don't have to stay away from delicious crayfish because of hearsay news. It is safe to eat by yourself.
Question 8: How to make home-cooked crayfish delicious? The three steps of crayfish.
1. Take a toothbrush and wash every crayfish. When you buy shrimp, you can buy clean shrimp, which can be washed quickly. )
2. Wash the crayfish and open the back. It is convenient to use eyebrow scissors.
Step 3 recite the shrimp
4. Spray the cooking wine and turn it evenly for later use.
5. Various ingredients
6. add oil to the hot pot, there is more oil. It only takes about four or five minutes to fry shrimps in hot oil. Take it out after the explosion.
7. Stir fry ingredients
8. Add the bean paste and stir-fry the red oil.
9. Pour in the fried shrimp+salt and stir fry for three minutes. Dip the shrimp in seasoning and add the bone soup cooked in advance.
10. Boil the juice with fire. Soup depends on your own preference. I like more. After the shrimp is cooked, it is more delicious and has a staple food. That's great.
1 1. Rice flour and shrimp soup are more suitable.
12. Stop saying anything and eat.
Question 9: How to cook crayfish well?
1
Crayfish were cultured in clean water with a small amount of salt for 65438 0 days, during which the water was changed several times until the culture water became clear.
2
Drain the crayfish, put it into a deep and large container, and pour a lot of Erguotou, white vinegar and salt to make the crayfish spit out the residual dirt in the body and get fascinated.
three
Wash the crayfish with clear water again, brush the shrimp belly with a brush, peel off the head shell of the shrimp and discard it, tear off the shrimp cheeks to remove the so-called shrimp yellow, pull out the shrimp sausage from a tail nail in the middle of the crayfish, make a knife on the shrimp back, and rinse it with clear water for later use.
four
Cut ginger into large pieces, peel garlic seeds, crack them, wash spices such as dried pepper, star anise, cinnamon, fragrant leaves and pepper, and soak perilla and steamed lobster sauce for later use.
five
Put a lot of oil in the pot, heat it on medium heat, put the washed crayfish in the oil until the shrimp shells burst into red, and take out and drain the oil for later use.
six
Leave the bottom oil in the pot, add ginger, garlic seeds, dried peppers, star anise, cinnamon, fragrant leaves and spices such as pepper, perilla and fermented soybean and stir-fry until fragrant.
seven
Stir-fried crayfish 1 min. Stir-fry Chili sauce, oyster sauce, steamed fish sauce and Erguotou evenly.
eight
Add the broth, bring it to a boil with high fire, add vinegar, simmer for 10 minute on medium fire, add salt, cook for 10 minute until the broth is slightly collected, sprinkle with white pepper, take out the pan, pour the shrimp with broth into a dry pot or hot pot with favorite vegetables as the bottom, and sprinkle with onion or coriander.