The practice of crayfish is all spicy side dishes. All over the world have their own classic snacks and delicious food, emerging one after another. There is no distinction between high and low food. As long as they like it, they can call it food. The following is how to share crayfish: spicy side dishes.

The method of crayfish is a home-cooked spicy side dish 1 the first garlic-flavored crayfish.

food

Two Jin of crayfish, four heads of garlic, star anise, fragrant leaves, rock sugar, cinnamon, oyster sauce, soy sauce and salt.

working methods

1. Wash the bought crayfish twice, then clean it with a brush to turn around and intestines.

2, garlic peeled and broken, chopped into minced garlic.

Pour oil in the pot, which is twice as much as when cooking. Stir-fry minced garlic in oil until fragrant, then stir-fry crayfish and add beer without crayfish.

4. Add star anise, cinnamon, fragrant leaves, rock sugar, salt, two spoonfuls of soy sauce and one spoonful of oyster sauce to the pot, and then turn to medium heat for 20 minutes.

The second kind of crayfish with garlic paste

Composition:

A catty of crayfish tail, a head of garlic and 3 millet peppers. A little coriander.

Exercise:

1, put the crayfish in the pot and cook it in wine for two minutes, then take it out for later use. Crush garlic and millet pepper for later use.

2. Stir-fry the garlic in the pot with base oil, add 1 spoon Pixian bean paste, stir-fry the red oil, and pour the crayfish into it and stir well. Pour half a bottle of beer, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of sugar and a little salt, stir-fry and stew for three minutes, and sprinkle with coriander.

No.3 spicy crayfish

Tips for cleaning crayfish

1. Wash the bought crayfish twice with clear water, pick out the dead crayfish and throw them away directly. It is said that the dead crayfish are poisonous.

2. Grasp the two big pliers of crayfish by hand, subtract 1/3 from the head with scissors, and turn around the sandbag (you can see full cream yellow after taking it out).

3. Grab the tail in the middle and tear off the shrimp line. (If it's hard to tear, just cut the edge of 1/2 with scissors. Don't cut the shrimp line in the middle, and then pull it hard. Good. )

4. Brush the abdomen and mouth of crayfish with a brush, and finally rinse it off.

working methods

1: 2kg crayfish are cleaned according to the above steps.

2: Heat oil in the pot, directly add crayfish, fry until the crayfish turns red, and then take it out (for the sake of tender shrimp).

3: Add 20g dried pepper, 10g green pepper, 15g pepper, 1 cinnamon, 4 star anise and 5 fragrant leaves, stir-fry for 2 minutes, then add 1 tablespoon Pixian bean paste, 15g chafing dish base.

4: Stir-fry crayfish for 2 minutes, add water just equal to crayfish, and boil over high fire. After boiling, add 2 spoonfuls of chicken essence, light soy sauce and cooking wine, and simmer for 10 minute.

5: Then add 2 tablespoons of sugar, 1 tablespoon of thirteen spices, 1 tablespoon of Chili noodles and simmer for 0 minute. Finally, add 2 tablespoons of pepper oil and cook for 5 minutes. Sprinkle coriander and sesame seeds before cooking.

No.4 small lobster braised rice

Composition:

A box of spicy crayfish, a bowl of rice and a chive left.

Exercise:

1. Crayfish need not be thawed and poured into the pot. Add the right amount of water and simmer for five minutes.

2. The crayfish is shelled for use, and the ingredients in the soup are removed.

3. Use the soup in the pot, pour in the rice and cook until soft, add the crayfish, sprinkle with shallots and serve.

No.5 spicy small lobster

Detailed preparation of ingredients:

Two Jin of crayfish.

Seasoning: three star anise, one pepper, one dried pepper, 4-5 millet peppers, 8-9 fragrant leaves, two pieces of cinnamon, a small clove, two tsaoko and two nutmeg.

Ingredients: ginger 1 segment, 4-5 cloves of garlic, 5-6 shallots, salt 1 spoon, sugar 1 spoon, proper amount of soy sauce and liquor.

Exercise:

1. Wash crayfish and buy fresh crayfish. Mine was handled by the boss. If you handle it yourself, you can cut off the shrimp head, pick out the sandbags, then grab the middle of the tail and screw out the shrimp line. Carefully brush the abdomen and feet of crayfish with a brush. It is difficult to brush, but try to clean them.

2. Cut the dried Chili and millet in the seasoning, and put all the seasonings in a bowl! Convenient without washing dishes, washing dishes is very tiring!

3. Separate the shallots from the leaves, cut the shallots into long sections, chop the leaves for later use, mash the garlic and slice the ginger for later use.

4. Add a few slices of ginger, a little cooking wine, blanch the crayfish in cold water and remove dirt. Blanch, remove, rinse and drain for later use.

5. Stir-fry onion, ginger and garlic in hot oil, then add spices and stir fry, and then add boiled crayfish to stir fry, so that the fragrance can penetrate into the crayfish.

The practice of crayfish is commonplace. Spicy side dish 2 crayfish first practice: 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 the time is too long, the shrimp will get old and then be picked up for 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 second method of crayfish: crayfish with garlic

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 is dirty because of its growing environment. Be careful when washing, especially the mud and impurities in the abdomen. Be sure to brush thoroughly, otherwise it will be heavy 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.

The third method of crayfish: crayfish with garlic

Small lobster with garlic

Required ingredients

1500g crayfish, 200g garlic, a small piece of ginger, half a red pepper, 350g vegetable oil, 30g garlic hot sauce, 350g beer, 4g white sugar, 2g chicken essence, 8g concentrated chicken juice, 2g red Zhejiang vinegar and a proper amount of water starch.

Practice steps

1. First, we prepare1500g of high-quality crayfish, put it in a pot, add clean water and let it stand for 4 hours. The purpose of rest is to let crayfish excrete impurities from their bodies, and then scrub crayfish several times. This step must thoroughly scrub the abdomen and back of crayfish. When we brush, we need to control the lobster tongs first to avoid hurting our hands. Next, we will start the "three cuts and one pull": the first thing is to cut off the shrimp head, and then break it down and cut off the shrimp head. The purpose of this step is to remove the shrimp sac inside the shrimp head and keep the shrimp yellow at the same time.

The second cut is to cut off the eight feet of crayfish. The feet of crayfish are easy to fall off during cooking, which affects the appearance, so it must be removed. After the feet were removed, the shrimp line was pulled out. The third cut, and then cut the shrimp back with scissors, which is more convenient to taste when burning.

2. Next, prepare auxiliary materials. Prepare 200 grams of garlic and chop it for later use. Garlic can't be patted with a knife, otherwise the fragrance is not enough. Chop garlic, put it in a pot, and add some water to clean it several times. The purpose of this step is to reduce the starch in garlic, and also to prevent the bitterness after frying. After the minced garlic is cleaned, filter out the squeezed water with gauze for later use.

Prepare a small piece of ginger (about 20g) and cut it into Jiang Mo for later use. Prepare half a red pepper (about 20g) and cut it into granules for later use. The purpose of adding red pepper is to match colors. Friends who like spicy food can also use Xiaomi spicy instead.

3. Next, we start cooking. First, let's heat the pot. When the pan is hot, add 1 tbsp vegetable oil (about 350g). After the oil temperature is 70% hot, add the processed crayfish, and then stir-fry the crayfish with medium-high heat. Stir-fry the crayfish until the tail is completely rolled up, and take it out for use.

Then directly put half of the garlic into the pot, stir-fry the garlic with medium and small fire until it is completely fragrant, and add chopped Jiang Mo and chopped red pepper in the middle. After the auxiliary materials are fried, add a proper amount of garlic hot sauce (about 30g) into the pot. After the garlic hot sauce is fried, add the fried crayfish and stir well.

4. Stir well and add a proper amount of beer (about 350g). Add a proper amount of water (about 300g), and after boiling with high fire, turn to low fire to get juice 10 minute. The purpose of this step is to cook crayfish to taste.

/kloc-Season after 0/0 minutes. Add 2 tbsps of sugar (about 4g), 1 tbsps of chicken essence (about 2g), appropriate amount of concentrated chicken juice (about 8g) and appropriate amount of red Zhejiang vinegar (about 2g) to the pot, adjust the taste and continue to cook for 2 minutes. After 2 minutes, add the remaining minced garlic and fry in the pan until it is broken. After cutting the minced garlic, add appropriate amount of water starch to thicken it. When the soup thickens, it can be cooked and served.

The practice of crayfish home-cooked practice spicy side dishes 3 spicy spicy pot version of crayfish

Ingredients: 2 kg crayfish, dried pepper 1 piece, half a handful of garlic, ginger 1 piece.

Seasoning: 2 tablespoons of spicy incense pot, 1 tablespoon of starch, 2 tablespoons of rice wine, half a can of beer and 20g of corn oil.

The menu appears.

1. Put the crayfish into the pool, pour in rice washing water, add 1 tablespoon starch, stir well, and let it stand for 10 minute. Then, clean the crayfish with a brush, and finally cut off the top of the head with scissors.

2. Wash and chop the ginger, peel and slice the garlic, wash and drain the dried pepper. Then, take out the pan, pour in the right amount of oil, heat it, add Jiang Mo, garlic slices and dried peppers and stir-fry until fragrant. If you have rapeseed oil at home and don't hate rapeseed oil, it is recommended to use rapeseed oil, so that the fried lobster will be more colorful.

Third, stir-fry the scent, pour in the drained crayfish and stir-fry quickly.

4. After all the crayfish change color and turn red, add 2 tablespoons of COOK 100 spicy pot ingredients and stir well until the spicy pot tastes delicious.

5. Add 2 spoonfuls of rice wine, half a can of beer and half a bowl of clear water, bring to a boil, turn off the heat, cover it with 10 minute, turn off the heat and let it stand for half an hour. Then open the lid, collect the juice over high fire, and you can take it out of the pot and put it on the plate.