(DIY) Making materials of spicy crayfish: main ingredients: crayfish.
Accessories: onion (to add flavor), green and red pepper (to add color sense, that's what designers do, even if it's not delicious, they have to make a splash)
Seasoning: garlic, star anise, pepper, Pixian bean paste, fragrant leaves, cinnamon, dried pepper, soy sauce, sugar and corn flour. Teach you (DIY) how to make spicy crayfish, and how to make (DIY) spicy crayfish delicious. The material is roughly as shown in the above picture. Due to the rush of time, some small ingredients were not put out. Now let's talk about the process of killing small animals. First, clean your body. There is a lot of black dirt hidden in crayfish. Try to clean it with a brush, don't save trouble. If the crayfish is too small, use scissors to remove the handles, feet and pliers. There is no meat anyway. The following knife is very important. To remove the stomach (very dirty) from the head, don't remove the yellow cream from the head. Yellow cream is a good thing, so don't waste it. Don't cut the scissors to the end, cut them in half and then pull them out, so that the whole stomach will come out under normal circumstances (the black sac is the stomach). Practice makes perfect, so practice more. The next step is to gut the crayfish. The method is simple. Hold the middle of the tail with your hand and twist it left and right until it is disconnected, and then slowly pull it out. So shrimp intestines will follow. This is the horror of slaughtered small animals. The following time relationship, I will use words to explain the process of frying: 1. When the oil pan is 80% hot, beat the crayfish evenly and put them in cooking oil. Oil can't be saved.
2. Put the oil in the pan again, add garlic, star anise, pepper, Pixian bean paste, fragrant leaves, cinnamon and dried peppers and stir fry together.
3. Return the oiled crayfish to the pan, stir well, add water, and add appropriate amount of soy sauce and sugar until the water is almost over the shrimp.
After 4.30 minutes, the water is almost dry, so put down the green pepper and onion (not too early, otherwise it won't look good).
5. Finally, apologize with raw flour, so that the taste can be better coated on the shrimp. The method of Thai curry lobster introduces the dishes and their functions in detail: home cooking recipes.
Production materials of Thai curry lobster: ingredients: 750g of Australian lobster, cucumber slices and carrot slices.
Seasoning: Thai curry sauce, water starch, curry oil. Teach you how to make Thai curry lobster, and how to make Thai curry lobster delicious 1. Australian lobsters are slaughtered to get meat, leaving the head and tail, replacing it with meat tissue fibers into large pieces, pulping, adding lubricating oil and seasoning and frying until it is mature. 2. Cucumber slices and carrot slices are made into ribs, and lobsters can be put in the plate. The key to the production of Thai curry lobster: the head and tail of lobster must be blanched until cooked. The method of fish-flavored crispy lobster introduces the dishes and their functions in detail: home-cooked recipes
Taste: Fish-flavored crispy lobster. Ingredients: 1 lobster (about 1500g).
Accessories: rape leaves 100g.
Seasoning: 40g red pepper sauce, ginger rice 10g, fresh garlic 15g, chopped green onion 20g, Shaoxing wine 10g, sugar 25g, balsamic vinegar 20g, soy sauce 5g, monosodium glutamate 5g, soup 50g, wet starch 5g, and proper amount of peanut oil. The characteristics of fish-flavored crispy lobster are salty, sweet and sour, with strong onion, ginger and garlic flavor. Teach you how to cook fish-flavored crispy lobster, and how to cook fish-flavored crispy lobster is delicious. 1. Put flour into a bowl, add flour, dry starch, baking powder and custard powder, and add water. Grasp it evenly with your hands (don't stir it) and let your fingers get thick paste. When it is triggered, bubbles will appear in the paste. Add 20 grams of peanut oil to make it crispy. Wash the lobster, unscrew the head, cut off the tail and chop off the claws of the lobster. Split the carapace of shrimp from the middle of the back (the breastplates are connected together), take out the shrimp meat and replace it with shrimp slices according to the meat pattern and put it in a bowl. Wash the head, tail and body armor of lobster, put it on a plate and steam for 15 minutes, drain the soup and pollution. Brush the cooked chicken oil on the head, beard, tail and body armor of the shrimp, and open the breastplate down to the back armor according to the original lobster shape, and put the head and tail into at least one large tray. 2. Cook the pot, add peanut oil and burn it to 70% heat. Add rape leaves and stir-fry to make loose vegetables. Drain the oil in a colander and put it around the plate. Add peanut oil to the pot, heat it to 50% on medium fire, dip the shrimp slices into the crisp pulp, put them in the pot in turn, fry them thoroughly and shape them into cocoon, take out the drained oil, cut off the corners with scissors and remove the bread crumbs. When the oil in the pot is heated to 70%, add the repaired fried shrimp heavy oil, fry until the surface is crisp, put it in a colander to drain the oil, rinse the pot with oil, and add ginger rice, fresh garlic and chopped green onion. Add sugar, balsamic vinegar, soy sauce and monosodium glutamate, thicken with wet starch, add fried crispy shrimp meat, sprinkle the remaining chopped green onion, stir fry evenly, wrap it in fish sauce, and put it in an open shrimp shell. (After eating, the head, tail and claws of the lobster should be disassembled to make soup.) Tip: Change the main ingredients to make this method, and you can also make "fish-flavored shrimp meat" and "fish-flavored fresh strips" and so on. The practice of Chaozhou lobster sashimi introduces the cuisine and its function in detail: refreshing cold dishes
Taste: Mustard flavor technology: lobster sashimi with wet ingredients: main ingredients: 1 live lobster (about 1500g).
Accessories: 50g of white radish, 50g of carrot, 50g of tender celery stalk, 50g of peeled tender ginger, 50g of Chaozhou cuisine and 50g of cooked Jinhua ham. (Prepare 1 wooden "lobster boat")
Seasoning: Japanese green mustard sauce 100g, Japanese soy sauce 100g. Chaozhou lobster sashimi features: spicy mustard is fragrant and salty. Teach you how to make a Chaoshan lobster sashimi, and how to make it delicious. 1. Remove the fins of the abdominal nail, scrub the shell, wipe the body nail and the abdominal nail with alcohol, and rinse with cold water. Unscrew the lobster head, cut off the tail with a knife, split the shrimp body from the back with a knife and take out the shrimp meat. Put the lobster head into the wooden "lobster boat" head, lean against the railing, put the shrimp tail at the stern, and buckle the shrimp bulletproof vest on the deck of the boat. Change the shrimp meat into shrimp slices according to the meat pattern, and roll each slice into large pieces with a knife and code them on the bulletproof vest in turn. Remove the roots of white radish and carrot, wash their heads, replace them with 5 cm long segments, cut them into 5 cm long and 0. 1 cm thick slices with a slicer, and then cut them into 0 cm thick and 5 cm long filaments. After soaking in cold water, drain the water, mix well and surround the shrimp slices. Hang the center of small fish net on the corral, and the fishing net floats around the shrimp body to cover the shrimp meat. Freeze in the freezer 15 minutes. 2. Cut the above ingredients into filaments and put them into small plates respectively. Squeeze the Japanese mustard sauce into the saucer and put the Japanese soy sauce into the saucer. Lift the lobster boat out, take out the prepared dry ice from the sealed barrel of the freezer and put it in the cabin under the deck of the lobster boat. Serve with ingredient plates and seasoning plates. The lobster boat is placed in the center of the table, and the food tray and seasoning tray are placed around. There is white gas coming out of the boat on the table, and the fog fills the air, if you enter a fairyland. Tip: Chaozhou Caifu is a kind of pickled radish strips commonly used in China and Chaozhou. By changing the main ingredients, you can also make "sashimi like mussels" and "sashimi like salmon".