How to cook crayfish?

Question 1: How to cook crayfish to taste good? How to cook crayfish to taste good?

condiments

Crayfish (2 1)

condiments

Green garlic (appropriate amount)

Garlic (moderate amount)

Onions (moderate amount)

Ginger (appropriate amount)

Leek (appropriate amount)

Zanthoxylum bungeanum (appropriate amount)

Star anise (appropriate amount)

kitchenware

not have

classify

Winter menu Summer menu Anhui cuisine spicy stir-fry for half an hour Ordinary difficulty

Crawfish float for a few days and brush it with a toothbrush; Go and turn around and wash the shrimp sausage.

Wash green garlic and onion, and cut into sections for later use; Slice ginger and garlic, and shred onion for later use.

A handful of peppers, and cut the dried peppers into sections for later use.

Sweet sauce 1 spoon.

Heat oil in the pot, pour in some green garlic, onion, onion, ginger and garlic slices and stir-fry until fragrant.

Then pour in dried pepper, pepper and star anise and stir fry together.

After the dried peppers change color, stir fry the crayfish.

When the shrimp shell turns red, pour in a spoonful of sweet sauce and continue to stir fry and color.

Add a little white wine in turn and mix well.

Add 1.5 tbsp salt and stir fry together.

Put a bowl of water, about flush with the lobster.

The fire is boiling.

Reduce the heat to about one-third of the soup.

Add the remaining green garlic, onion and garlic slices and stir well.

Finally, collect the juice from the fire and put it on a plate.

Question 2: How to make crayfish 1. Buy crayfish, soak in honey water for 30-60 minutes (honey water means dropping three or five drops of honey in a basin of clear water), and let crayfish wash their stomachs first.

2. Wash the dirty things in the abdomen of crayfish with an abandoned toothbrush and cut off the lobster feet in the abdomen.

3. If you want to keep the head of crayfish, you can cut off the tip of the head slightly. If you want to save trouble, just cut off the big head with one knife.

4. Pick out the crayfish head sandbags with scissors heads.

5. Gently pinch one of the three pieces at the tail of the crayfish and pull out the intestines of the crayfish.

Buy thirteen spices for Xuyi (there should be one in the supermarket). If you can't buy it yourself, you'll be in trouble.

Thirteen spices: cinnamon, nutmeg, fennel, dried tangerine peel, pepper, clove, galangal, Amomum villosum, banksia rose, fennel, angelica dahurica, kaempferia kaempferia and nutmeg.

1. Heat 70% hot oil, fry the cleaned crayfish and pick them up.

2. Take another pot, add a proper amount of rapeseed oil to heat it, and add garlic cloves, ginger and onions to stir fry.

3. Add Sichuan pepper, Chili powder and pepper and stir-fry until you see red oil (if the taste is light, add less Chili powder and pepper).

4. Boil a proper amount of broth, add sugar, monosodium glutamate, salt, vinegar and lobster seasoning to boil (about 50g seasoning for 2kg crayfish).

5. Add the fried crayfish, cook for about 15 minutes, add green pepper, beer and sesame oil, and then cook slightly.

Question 3: I am going to make my own crayfish, but I am afraid to buy live crayfish. How can I kill crayfish? Buy crayfish, first raise them in water for a few hours, and initially scrub them clean; Then cook in warm water (about 60-70 degrees) for about 20 seconds, and the crayfish will die. Wash it again for later use.

Cleaning and pruning methods of crayfish;

The best washing method: vinegar+salt

Put the sand-removed crayfish directly into clear water mixed with vinegar and salt, soak it for 15 minutes, the soaked crayfish is very clean, and then rinse it with clear water for 3 times.

Sand removal method

1, cut off most of the head and shell of crayfish, and then use scissors to open the stomach sac of black Sasha where the head is exposed or even the back;

2. Cut off the shell from both cheeks, and then cut off the beard obliquely;

3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the black intestines;

4. Cut a knife vertically on the back, which is more delicious (this move is dispensable, depending on your skills and hobbies);

5. Brush it up, down, left and right with a toothbrush under tap water. Be careful not to yellow the shrimp and then drain it.

Question 4: How to cook lobster? The main ingredient is lobster 500g.

1 soak the bought lobster in clear water for 2 hours, and then brush the lobster shell clean with a brush. Lobster shells are dirty, so be sure to brush them clean. Remove the meridians of the head and back. After brushing, soak it in white vinegar for half an hour to make the lobster completely clean.

2. Drain the processed lobster and put it on a plate for later use. Pour the oil out of the pan. When the oil temperature is high, add ginger and garlic and stir-fry until fragrant. Then, add lobster, stir-fry for a while, add salt, cooking wine, soy sauce, sugar and the most important Chili sauce until it is bright red.

After all the seasonings are put away, put a proper amount of water in the pot, preferably full of lobsters, and then cover the pot and cook for ten minutes.

After 40 minutes, open the lid and continue to stir fry. At this time, add a spoonful of white vinegar, don't cover it, continue to cook until the juice is collected, and you can go out. Sprinkle with coriander and a delicious lobster will be ready.

Question 5: How to make crayfish? Generally, supermarkets will sell that kind of special grilled lobster bottom material, so you can buy some at will. You can put it in when you cook lobster. You can also put some star anise. You can also add some pepper to enhance the spicy taste of lobster. Personally, I suggest putting more star anise and pepper. The lobster made in this way is spicy and delicious.

Question 6: How to make lobster and spicy lobster?

Material preparation process:

1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its back tightly to avoid being caught);

2. Cut off the beard fork with scissors and soak it in clear water for later use;

3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square;

4. Cut two green onions into minced green onions (the method is the same as above);

5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;

6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers);

7. a small bag of pepper;

8. A small bowl of salad oil (about 250 ml);

9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Start hot work:

1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;

2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;

3. Add sugar and salt after fragrance; Because shrimp shells are thick and hard, they are not delicious. It is recommended to put it in the general feeling.

More salt)

4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one.

So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.

5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;

6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;

Stir fry process:

1. At this time, the shrimp basically changed from crimson to bright flaming red, and it is slowly getting into the taste, so it needs to continue to stir fry; (suggestion

The range hood and exhaust fan are all turned on to the maximum, and it is not excluded that the chef will be smoked with nosebleeds.

So as to prepare wet towels at the same time)

2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;

If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (Please note:

Don't try a lot or many people taste one each, remember to remember! In order to avoid crayfish, only shell pliers are left.

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Please don't add water at any time during the whole process. In case of fire and explosion, etc. It is impossible to prefabricate.

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Finally, you can serve the table.

1. You can choose a flat chassis with a slightly higher wall height and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;

2. Fractional filling;

3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand;

Reference recipe: a catty of crayfish, wash the belly with a toothbrush and remove the internal organs. About two ounces of oil. This thing is full of oil.

That's great. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pot for eight minutes, add some red peppers and stir fry.

Aroma, add crayfish, stir fry, add onion, ginger, garlic and pepper one after another, stir fry again, and have a glass of beer.

Pour the pot, there are two, cover the pot and stew. After three minutes, add sugar and salt, stir-fry and stew. We leave in three minutes.

The pot is edible. It takes 12 minutes to cook.

Tip: generally speaking, it may be troublesome, and you seldom do it yourself. Actually, cooking twice is better than ordinary home cooking.

Faster. What needs to be mastered is, first, it must be washed. This thing is nutritious, but the paddy field is not clean, so we must pay attention to it; two

To draw the gut, the gut is a shelter for shrimp and must be removed. The method is to pinch the shrimp head with your left hand and turn it over with your right hand.

Refers to the separation of shrimp tail, press the middle piece of shrimp tail tightly with thumb and forefinger and pull it out hard.

Braised lobster:

Ingredients: lobster 400g (about 15~20).

Seasoning preparation: sliced garlic, sliced ginger and shredded onion.

Lobster preparation: It takes two people to buy lobster. The first man grabbed the lobster by the back and tail. The second person

Brush the belly of lobster with a clean shoe brush, where there is a lot of mud. Brush them one by one and put the lobsters in the basin.

Wash it, grab the lobster back with your left hand, and gently twist off the two tail fins on the back of the lobster tail with your right hand and pull them out.

Intestines on the caudal fin. After cleaning the intestines one by one, put them in clean water, drop 5 drops of peanut oil on the water, and wait for 5.

Minutes. Grab the lobster by the back and open the skull. If it is yellow, keep the shell or lift the lobster skull.

Put it down.

Roast lobster: Boil half a pot of water, add the washed and bowel-pumped lobster, and cook over high fire until the back of the lobster is slightly yellow.

Cease fire, pick up the lobster and put it aside to control the dry water.

Braised in soy sauce:

Wash the pan, add proper amount of peanut oil (a little more than ordinary dishes), heat it, add dried lobster, stir-fry for half a minute, add 100ml cooking wine, add ginger slices, cover the pan, and cook over low heat until the wine is fragrant. Open the lid and add vinegar, salt, sugar and garlic; Add some soy sauce (make the lobster a little darker). Cover and stew for half a minute, then add ... >>

Question 7: How to make crayfish brittle? 1. After buying crayfish, soak them in clear water and wash them after 1 hour. When cleaning, first turn around the shell, pick out the abdomen (this is very important) and soak it in salt water for washing;

2. After about 10 minutes, rinse with clean water and drain for later use;

3. Preparation: Due to the coldness of crayfish, a proper amount of green onions and ginger is very necessary, and garlic can also be used to deodorize and enhance fragrance. Cumin and cinnamon leaves can add a unique flavor, plus the hemp of pepper powder and the spicy of Chili powder, which are the main seasonings for my spicy crayfish. Heat the pot first, then put some oil in it. After heating for 8 minutes, pour the onion, garlic and ginger into the choking pot, then stir-fry the crayfish together, adding a little cooking wine while frying. Remember to fry the crayfish into a red curl, because it is delicious only when it is thoroughly fried. Then add cumin, cinnamon leaves, pepper powder and Chili powder and stir fry. After the fragrance comes out, you can add soy sauce to taste.

4. After completing the above steps, you can add water. The purpose of adding water is to completely eradicate the bacteria in crayfish and make crayfish meat fully tasty. Please be sure to add water on the same plane as crayfish and start a big fire.

5. Collecting juice, because there is more water, this process is longer. Please be patient, crayfish will not get old because of cooking time. After one third of the soup is left, add sugar and cook for a few minutes.

Question 8: How to make crayfish more delicious? 1. Soak the bought crayfish in honey water for 30-60 minutes (honey water means dropping three or five drops of honey in a basin of clear water), and let the crayfish wash their stomachs first.