Exercise 1
Make ingredients
Lobster (scientific name: Procambarus clarkii, commonly known as crayfish in the north)
Dry red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, coriander powder.
production process
1.
Taste shrimp
Put the lobster in clear water for at least a day or two, and let the shrimp spit out all the silt in its body. Wash lobsters with discarded toothbrushes, especially the joints between the head and the body, which are very dirty;
If necessary, consider removing the head of the lobster, cutting a hole behind the tail of the shrimp and tearing off the black line.
2. Put the oil in the pot, heat the oil, and put the shrimp in the oil. Don't put salt at this time. When the shrimp surface is red, quickly pick it up for use and take it out of the pot.
3. Put a proper amount of vegetable oil in the pan, stir-fry garlic and ginger in the pan with medium fire, then add shrimp, star anise and cinnamon in the pan and add a proper amount of water to cook with high fire.
4. After the water is boiled for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar, etc. Enter it properly and keep it stuffy for a while;
5. Turn to medium heat, add a proper amount of cooking wine, add water to half of the main ingredients, cover the pot, and simmer for 10 minute. When the water is boiled into thick juice, add chopped green onion to the pot and put it in a bowl.
If you like spicy food, you can add spicy sauce containing lobster sauce, which is more spicy and rich!
Exercise 2
Make ingredients
500g fresh crayfish, 3 shallots, 6 slices of ginger/kloc-0, 6 cloves of garlic, 6 tablespoons of pepper/kloc-0 and 6 dried peppers; Seasoning: sesame oil 1 tsp, cooking wine 1 tsp, balsamic vinegar 1 tsp, refined salt 1 tsp, monosodium glutamate12 tsp;
production process
1. Wash the crayfish and cut the thick skin;
Step 2 cut the onion into sections
3. Wash and chop ginger and garlic;
4. Wash the onion leaves and pepper, chop them into powder, and add a little boiled water, refined salt, monosodium glutamate, sesame oil and balsamic vinegar to make flavor juice;
5. Pour appropriate amount of boiling water into the pot, add onion, Jiang Mo, minced garlic, pepper and cooking wine, bring to a boil, add crayfish, and dip in the sauce after cooking.
Features: spicy and delicious.
You can also fry first, then simmer and then collect the juice, and it tastes great.