The practice of crayfish is spicy, and summer is the best season to eat crayfish. At this time, the meat of crayfish is the most full, and it is a snack that people often like to order, and crayfish has become our first choice food. The following is a crayfish. It's spicy.
The method of crayfish is home-cooked spicy 1 spicy crayfish.
Ingredients: 5 kg crayfish, 1 lettuce, one onion.
Seasoning: garlic 1, beer 1, pepper 1, 5 dried peppers, 20g bean paste, hot pot bottom material 100g, scallion 1, ginger 1 root, 5g soy sauce, and soy sauce/kloc.
-Manufacturing methods and steps-
Step 1: Put the crayfish into the basin after buying it, brush the whole body, especially the abdomen twice with an old toothbrush, and change the water in the basin several times until the water is no longer turbid. This step is a bit time-consuming, but it's worth it for health! Everybody be patient, delicious food is waiting for you!
Step 2: After the crayfish is brushed, cut off one-third of the crayfish's head with scissors at an angle of about 45 degrees, remove the crayfish's internal organs, that is, black things, then put the tail in the middle of the crayfish, circle the shrimp line in a circle, and finally remove the crayfish's lung villi, and directly grasp the claws of the abdomen with your hands.
Step 3: After the crayfish is treated, we will rinse it several times, thoroughly wash it and drain it for later use.
Step 4: Peel the lettuce, cut it into finger-thick strips, and cut the onion into pieces and put it on a plate; Cut the onion, cut the ginger into small particles, chop the garlic into minced garlic, and cut the dried Chili into pieces and put them on the plate for later use.
Step 5: Heat the pan to drain the oil, and add a little oil. When the fire is 70% hot, pour the crayfish into the pan, fry it until the tail of the shrimp bends, and take it out for use (because it is a family tradition, we don't want to fry it too much, just fry it a little longer).
Step 5: Leave the bottom oil in the pot and heat it to 60%. Pour chopped green onion, Jiang Mo, half minced garlic and chopped green onion into the pot and stir-fry until fragrant. Then put the dried Chili, a handful of Zanthoxylum bungeanum, 20g bean paste and 100g chafing dish into the pot and stir-fry until fragrant.
Step 6: Pour the fried crayfish into it and stir well, then pour a bottle of beer and a proper amount of water to start seasoning. Add 5g of light soy sauce,10g of light soy sauce, 3g of salt, 5g of sugar and 3g of pepper in turn, stir fry and simmer for about10min.
Step 7: After 10 minutes, pour in lettuce and onion and cook for another 2 minutes.
Step 8: After about 2 minutes, pour in the remaining minced garlic, stir fry a few times to collect juice, put it on a plate, and sprinkle with chives.
Product map: A spicy and refreshing "spicy crayfish" with fresh shrimp meat Q is ready. Buy crayfish if you like!
Cooking skills—
Crayfish is our favorite unique food in China. This is a "shoulder handle for dinner". Crayfish has many flavors, thirteen spices, garlic, original flavor and spicy, all of which are classic flavors, and spicy is my favorite. The spicy and delicious taste constantly stimulated my taste buds, and then I took a sip of cold beer, which was as cool as ice and fire. Today's practice is spicy, you can try it if you like! But pay attention to these points when making.
(1) Crayfish must be fresh. Dead crayfish have a strong smell, and it is easy to turn your stomach.
(2) Crayfish is delicious, but you must pay attention to hygiene. Crayfish should be washed repeatedly and then decapitated, because crayfish eat some rotting animal and plant carcasses in the water. Aquatic organisms, bacteria and toxins will gather in the body, and the head and shrimp line are the hardest hit areas, so it will be healthier to remove them.
(3) After the head is cut off, a yellow substance will be exposed. This thing is quite controversial. Some people say it is yellow, others say it is harmful. If you don't like it, you can remove it.
(4) eat crayfish. You can put some vegetables, lettuce and cucumber. They'll get bored! Of course, you can keep it if you don't like it.
(4) Don't eat too many crayfish at the same time, and be careful not to eat with vitamin C, otherwise it will be harmful to your health. Please pay attention.
The practice of crayfish is commonplace. Spicy 2 crayfish first practice: spicy crayfish
spicy crayfish
Required ingredients
A proper amount of crayfish, edible oil, half an onion, a green onion, a handful of green peppers, a handful of red peppers, 2 pieces of cinnamon, 4 pieces of fragrant leaves, 2 pieces of nutmeg, 2 pieces of tsaoko, 4 pieces of galangal, a proper amount of dried peppers, a proper amount of minced garlic, a packet of chilli shrimp crab sauce, a spoonful of Pixian bean paste, a proper amount of cooking wine, salt, sugar and beer.
Practice steps
1, prepare a proper amount of crayfish, brush the crayfish with a brush for several times, and be sure to clean it. Then put the shrimp tail in the middle, twist it, pull out the shrimp line, and then break off the shell of the shrimp head. When you break the shell, you will take some shrimp yellow with you, and you can stay if you like. Shrimp cheeks are dirty, remove them. According to the above method, all crayfish are treated, washed several times and drained for later use.
2. Heat the oil in the pot until it's medium-cooked, and pour the crayfish in and oil it. The purpose of this step is to separate the shrimp meat from the shrimp shell, which can also increase the flavor. So the oil temperature must be high, and the refueling time is about 20 seconds. If it takes too long, the shrimp will get old and then be picked up for later use.
3. Next, prepare side dishes. Shred half the onion, cut one onion into sections, and then prepare a small amount of green pepper and red pepper, all of which are put into the plate for later use. Also prepare 2 pieces of cinnamon, 4 pieces of fragrant leaves, 2 pieces of nutmeg, 2 pieces of Amomum tsaoko, 4 pieces of Alpinia officinarum, appropriate amount of dried pepper and appropriate amount of minced garlic. Prepare an empty bowl, pour a bag of chilli shrimp and crab sauce, or replace it with hot pot bottom material, and add a spoonful of Pixian bean paste for later use.
4. Put the oil in a hot pot, pour in the onion and pepper, fry the scent of onion and pepper on medium heat, and remove the residue. Add spices and hot sauce, stir-fry red oil and fragrance, then add crayfish and stir-fry evenly over high heat. Add appropriate amount of cooking wine to remove fishy smell, continue to stir fry, add appropriate amount of salt and sugar, stir fry to taste, add appropriate amount of beer, cover and cook for about 10 minute. 10 minutes later, you can smell the smell of crayfish, then add appropriate amount of green pepper and onion segments, collect juice with strong fire, stir-fry until the growth stops, add onion segments, stir-fry for a few times, and take out the pot and plate.
The practice of crayfish is commonplace. The second method of spicy 3 crayfish: garlic crayfish
Required ingredients
2 kg of crayfish, half a catty of garlic, a proper amount of rapeseed oil, a spoonful of garlic hot sauce, a proper amount of tomato sauce, a can of beer, 2 spoonfuls of sugar, a little salt, a little chicken powder and a proper amount of chicken juice.
Practice steps
1, crayfish are dirty because of the growing environment, so be careful when washing, especially the silt and impurities in the abdomen, or it will be very fishy and bitter. After all the crayfish are scrubbed clean, cut them from the eyes of the crayfish and pick out the shrimp sacs inside, so that the incision left is relatively small.
When you rinse it for a while, the shrimp yellow inside will not flow out. Then hold the top tail and rotate it 45 degrees left and right, so it is easy to pull out the shrimp line. Shrimp sac and shrimp line are the dirty parts of crayfish. After all the treatments, rinse with clear water several times. But don't use too much force when washing, so as not to wash the shrimp yellow. After the above steps, the crayfish is really washed, so be sure to wash it when you eat it yourself.
2, two pounds of crayfish probably need half a catty of garlic, garlic should be cut into minced garlic. You can't shoot garlic directly. If you shoot garlic, the garlic juice will come out, and it will turn black easily in the later stage. Don't break it. It's tasteless after eating it. Chop it bit by bit, which is convenient to master the graininess, and the garlic flavor is still rich. Chop the garlic and put it in two bowls. There are more minced garlic in wok, but less minced garlic in cooking. Then wash the minced garlic in the wok a little, so that it is not easy to turn black when frying.
Crayfish need to be fried first and then fried. When the oil temperature is 60% hot, the pan can be cooked. When the oil temperature is high, you can quickly fry shrimp shells, lock the water inside, keep the meat fresh and tender, and pour it out for 30 seconds to control the oil. It is best to fry crayfish with rapeseed oil. The fried crayfish is rich in flavor and beautiful in color. From another pot, when the oil temperature is 40% hot, pour in minced garlic, stir fry over low heat, add a spoonful of garlic hot sauce, and even pour some tomato sauce to increase the sweetness and fully boil out the garlic flavor.
4. Then pour the crayfish and stir fry in the pot to let the crayfish absorb the smell of garlic. Pour a can of beer along the pot and a spoonful of water. It's best to pass the crayfish in the soup, so the taste will be more uniform. Then add two spoonfuls of sugar, a little salt, a little chicken powder, and then pour a little chicken juice to taste. Prepare an empty bowl, add a little garlic powder to increase the flavor of garlic, add a little turmeric powder to increase the color, melt it with water and pour it into the pot. Garlic powder and turmeric powder are common condiments in restaurants and can be kept if cooked at home.
After the seasoning is fully melted, turn to high fire to collect the juice, so that the garlic flavor can penetrate into the crayfish. Don't dry this juice, save some, even the shell will have a strong garlic flavor when eating. Pour in bright oil to brighten the color before taking out the pan, then sprinkle a little minced garlic and mix well. Serving is delicious.