Composition:
1000g crayfish, 100g ginger, 25g pepper, 100g garlic cloves, 1 0g pickled pepper, 3 tablespoons chopped watercress (about 20g),1orange, 20g coriander and 300g peanut oil.
Exercise:
1. Heat the oil to 50% heat, add pepper and stir-fry with a spatula, and turn the heat to medium heat. After half a minute, add the shredded ginger and garlic cloves, stir-fry over low heat for 1 minute, and then adjust the heat to high heat again. When the oil temperature is extremely hot, stir-fry the lobster tail. When all the lobster tails turn bright red, add chopped pepper and Pixian watercress and stir fry repeatedly.
2. Take out half of the lobster tail and red oil, heat the remaining half in a pot over medium heat, add the orange meat and stir-fry for half a minute, and add a cup of clear water with moderate amount of water. Cover the pot and simmer for 5 minutes. Turn it twice to let the shrimp tail absorb the soup evenly. When the soup reaches 65,438+0/3, add a little chicken essence and start the pot. Take out the shrimp tail with chopsticks and sprinkle oranges on the surface.
3. Heat the other half of lobster tail and red oil in a pot, add coriander section and stir-fry evenly, pour in a little water to dry, add a little mushrooms and stir-fry evenly, then take it out of the pot and put it on a plate.
Name of the recipe: spicy crayfish
Production method: raw materials
1000g crayfish, 10 cloves of garlic, 2 shallots and 3 slices of ginger.
condiment
1 bowl of white wine, 1 bowl of white vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 100g of dried pepper, 50g of pepper, 1 tablespoon of chicken essence, 2 tablespoons of sesame oil and a proper amount of salt.
manufacturing process
1. Add salt to the shrimp basin to make it spit out sediment, take it out, soak it in vinegar or wine for sterilization, and then drain it for later use.
2. Start the oil pan and burn the oil to 50% heat. Stir-fry chili, stir-fry onion, garlic cloves and ginger slices, stir-fry crayfish, salt, soy sauce and sugar in a pan for a while, and add a little water to fry until the soup is thick. Bring the soup to a boil over high fire. When the crayfish is cooked, simmer it with low heat, add chicken essence and turn off the heat. Take out the crayfish for later use.
3, another wok, add sesame oil to heat, put crayfish in the pot and slip out the fragrance to serve.
Home-cooked crayfish
Ingredients: fresh crayfish
Ingredients: onion, ginger, garlic, pepper, dried pepper, fennel, fragrant leaves, cinnamon, vegetable oil, Shaoxing wine, soy sauce, salt, sugar, black pepper and monosodium glutamate.
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.
The method of thirteen-fragrant crayfish
Ingredients: crayfish 1500g, 50g of thirteen spices, onion, ginger, garlic, pepper, refined salt and monosodium glutamate.
Method: remove intestines, gills and whiskers from lobster, wash it, stir-fry it in oil pan until it turns red, add onion, ginger, pepper, thirteen spices and soy sauce, mix well, and stew it with water until it is cooked thoroughly.
Features: Lobster is red in color, salty and fresh in taste and unique in flavor. In Xuyi and Huaiyin, crayfish are braised with dried Chili and soy sauce instead of thirteen spices, and onions, ginger and peppers are all reused. Don't add too much water when cooking, just burn it thoroughly. This taste is also very popular. If the lobster is cooked and dipped in seasoning, the original flavor of the lobster will be more prominent. But in any case, it is better to burn through.
Braised crayfish in oil
500g of fresh crayfish. Wash thoroughly and drain for later use. Put a proper amount of hot oil in the pot, add ginger slices, garlic slices and dried peppers when the oil is hot, stir-fry the crayfish in the pot until it turns red, add salt, soy sauce, a little cooking wine and a little water, continue to cook, and then turn to low heat. When the water is almost dry, the fire will dry and delicious dishes will be served!
Salt and pepper crayfish
Salt and pepper crayfish (only eat whole and clean when buying) 9.00/ kg.
1. Remove intestines and gills from lobster, wash and drain.
2. Preheat the large oil pan to 70% heat, add lobster and fry until it is 80% cooked. Fry all the lobsters for later use.
3. Leave a little base oil in the pot, add shredded onion, shredded green and red pepper, shredded ginger, shredded onion and shredded garlic, and stir fry.
4. Add lobster, add a little salt and a lot of salt and pepper, and stir-fry for 2 minutes.
5. Turn off the fire and serve.
It should be noted that:
◇ Crayfish grow in the mud in the river pond, and there will be mud or parasites between the feet, so it is necessary to carefully scrub the shell with a small toothbrush dipped in salt before cooking, especially between the feet.