Second, water. This process can basically make crayfish mature and play a role in sterilization!

Third, fry. There are many kinds of tastes or ways to eat. Generally, onion, garlic, bean paste and pepper are used. I will contact you with the prepared hot pot bottom material and pepper section.

Fourth, you can add less milk to the soup, not too much!

Seasoning, according to personal taste, add the right amount of sugar, salt, etc. MSG and soy sauce are not recommended.

1 clean the crayfish. Generally, aunts who wash vegetables brush dirty places in the rough machining room. Then, the head of the shrimp is usually cut off (the brain of the shrimp is cut off with special scissors). Shrimp line is generally not removed. First of all, it takes more time. Second, the shrimp line will affect the taste of lobster. (This is really tried. The lobster cooked by two methods feels that the shrimp line will be more firewood if smoked. Oil the washed lobster. When oiling, it is enough to pour 2/3 of the oil into the pot. Because the oil temperature is very high when oiling, the lobster will splash when it goes down, which is very dangerous. (Hint: When the oil temperature comes up, turn off the fire and turn it into an open flame. When the oil temperature is 50%-60%, it takes about 10 second to fish out. Baked lobster with oil can be cooked according to the different tastes of guests when ordering. According to the weight of lobster, half of it will be cooked with sauce and beer. The cooking time is controlled according to the size of the lobster, but at least it takes 10 minutes for the lobster to taste. Is that your sauce should be "heavy" This degree needs to be adjusted according to the sauce formula)

It's an honor to brush your question. Let me help you answer it …

First of all, your question is not specific, because there are many kinds of crayfish, such as garlic, thirteen spices, spicy, steamed, marinated, dry pot, etc ... I'm not sure which one you want to ask? Then I will share the following two practices.

1, crayfish with garlic

Now kill the crayfish, turn around and shrimp line, brush it clean with a brush, and drain it for later use. Heat the wide oil in the pan to 70%, pour the crayfish into frying 10 second, quickly remove and drain. Mash garlic into minced garlic, then leave the oil on the soles of the feet to heat, then add a little pepper and minced garlic, stir-fry until fragrant, add the fried crayfish, add a proper amount of cooking wine, pour it into the pot, add a proper amount of salt, stir-fry for five minutes ... add a little oyster sauce, crayfish seasoning and a proper amount of water. Cook for another ten minutes, until the juice thickens. Add a proper amount of chicken powder and a small amount of sesame oil, stir well, turn off the heat and serve, sprinkle with sesame seeds, which is delicious!

2. Thirteen fragrant crayfish

Now kill the crayfish, turn around and shrimp line, brush it clean with a brush, and drain it for later use. Moisten the pan with wide oil first, then leave the bottom oil, add a little pepper, star anise, ginger and dried Chili, and pour crayfish and stir fry for a while. Add a bottle of beer (3 kg each), continue to stir fry for a while, then add the water overflowing crayfish, add oyster sauce, thirteen spices powder, crayfish powder and appropriate amount of garlic. After boiling for 15 minutes, add sliced cucumber strips, a little onion, chicken powder, bright oil and bright color, and finally add sesame seeds and coriander to serve! Delicious!

Crayfish can also be cooked in the above two ways, without going from head to tail, but it takes longer. You can also fry for ten seconds without removing the head and tail, then marinate for a while, and then process it into various flavors: garlic, thirteen incense, spicy and so on!

I hope it helps you. ...

Glad to answer your question! The following are the ingredients and practices of spicy crayfish:

Ingredients: crayfish 700g；; Ingredients: 5 cloves of garlic, a few dried red peppers, a handful of pepper, a little Jiang Mo, about two spoonfuls of Lee Kum Kee bean paste, a little rock sugar, a little soy sauce, a little chopped green onion and 2 star anise;

Steps:

1, heat the hot oil in a wok, add garlic, dried peppers, Lee Kum Kee bean paste, Jiang Mo, two star anises and dried peppers, and stir-fry until fragrant. At this time, the fragrance is already overflowing, and I feel half the battle.

2. After fully frying, add three small pieces of rock sugar, and add rock sugar as appropriate. If you don't like it, it doesn't matter. Stir the rock sugar until it melts by half.

3. Pour in the washed and cut crayfish and stir-fry until the shrimp shell turns red. If you have a small treasure at home, I suggest you go to the lobster stomach in the front section.

4. Add water to cover the lobster.

5. Add some soy sauce. At this time, try whether the salty taste is in line with the taste. Then cover the lid to collect the juice, and the fire will turn to medium fire.

6, after fully collecting juice, leave some soup, you can add chopped green onion and start the pot again. There is no need to add salt and monosodium glutamate in the process.

Wash it first, stir-fry, stir-fry spices, and add shrimp.

As we all know, there are two crayfish producing areas in China, one is Xuyi, Jiangsu, and the other is Qianjiang, Hubei.

Xuyi lobster, represented by Xuyi 13 sweet lobster, will also attract guests with the signboard of Xuyi 13 sweet lobster.

After eating 13 sweet lobster, many people fell in love with crayfish. I still want to eat after eating, and I can't stop.

However, the more crayfish you eat and watch, the more negative reports about crayfish begin to pay attention, especially the food safety of crayfish.

With the continuous improvement of people's living standards, people want to eat crayfish on their own tables instead of going out to eat every time. After all, we should pay more attention to the safety and hygiene of diet.

I want to eat authentic delicious thirteen-spice crayfish at home, but I am faced with the confusion of how to make authentic 13 sweet lobster at home. I don't know how to do it, and I don't know where to learn if I want to.

The chef is here to teach you how to cook thirteen-fragrant crayfish at home, and it is more delicious, cleaner and interesting to learn than outside ~

First of all, clean the crayfish, and be sure to clean it several times to ensure that the crayfish is clean.

2. Add half a pot of salad oil to the pot, heat it to 30% oil temperature, and pour in the washed lobster. This will make the lobster brighter and redder, and then pour it out and control the oil for later use. At the same time, prepare onions, ginger, garlic, dried peppers and bean paste.

3. Add a little salad oil to the pot, stir-fry the onion, ginger, garlic and dried Chili until fragrant, add a little bean paste and continue to stir-fry the water, then add crayfish, stir-fry for a few times, then pour a bottle of beer and add a little salt and sugar to taste.

4. Cover the pot and simmer 15 minutes. /kloc-after 0/5 minutes, open the lid and sprinkle with a little thirteen incense. Then the juice is collected by fire, leaving two-thirds of the marinade and taking out the lobster. Pour the marinade left in the pot into the plate, and let it leak a little. Finally, you can decorate the plate with a few coriander leaves.

At this point, a thirteen-fragrant crayfish can be eaten.

It can be said that it is a simple four steps. A delicious thirteen-fragrant crayfish is ready and can be easily cooked at home. Don't worry about how to make crayfish.

Hello, everyone, I'm from the cooking class, and my major is cooking. I'm very happy to share with you the process of making crayfish in the hotel.

With crayfish, we have to prepare accessories: chopped green onion, garlic skin, millet pepper, pepper, cinnamon, star anise, cooking wine, soy sauce, bean paste, fuel consumption, fragrant leaves and beer.

The first step is to clean crayfish:

1. Soak the bought crayfish in clear water for one hour, then put an appropriate amount of salt in the water, then change it to clear water and add an appropriate amount of white vinegar. In this process, you will find that the color of the water becomes particularly turbid, and finally wash it twice.

2. Wear gloves and clean the lobster's abdomen and head with a small toothbrush. The reason for wearing gloves is that the shrimp is still alive. If you don't wear gloves, you may get caught!

3. Next, remove the shrimp line of the washed lobster, grab the middle part of the tail and twist it left and right, and the shrimp line will be easily removed! You don't have to take your head off for beauty! Take the shrimp out of the shrimp line and wash it twice!

4. Put the cleaned lobster in a container and soak it in cooking wine for half an hour, which will be more delicious!

Step 2: The process of making lobster.

1. Boil the oil. Stir-fry dried peppers, onions, garlic and fragrant leaves in a pot! (Add more oil and pepper) Then add bean paste, stir fry, and smell generate!

2. Pour the cleaned lobster together with the ingredients into the pot and stir fry! If you eat spicy food, you can add some pepper! Continue to stir fry

3. Pour beer into the pot, try not to be too little, 2 Jin of lobster and a can of beer, and so on! Add the right amount of oil and salt, because there are many seasonings, so if there is no water, stir fry as evenly as possible, and then try the soup first and then put the edible salt! Leave the lid on and cook for about 20 minutes!

4. Sprinkle coriander on the plate, and the delicious spicy crayfish can be cooked!

I don't know what your mashed garlic tastes like. I haven't seen a batch because the garlic paste has been cooked for a long time and the color has become dark and not golden enough. Wash the spicy lobster batch, fry it in the oil pan, take out the enlarged basin for later use, take another stainless steel vat, add the spicy soup, add the shrimps to boil, and simmer for 10 minute. Because it has been fried and soaked, you can take out all the preparations in the early stage. Guests can order lobster, scoop up soup and heat the shrimp, which will be cooked in no time. This method is suitable for shops with large amount of shrimp, and the taste is relatively stable. How much water, salt and spices are in a bucket can be weighed and quantified by an electronic scale.

Wash ~ stir fry ~ add materials and stir fry!