spicy crayfish

Composition details

Crayfish moderate amount

Garlic right amount

Ginger amount

Onion amount

Bajiao No.2 capsule

Two fragrant leaves

A little pepper

Appropriate amount of dried pepper

2 tablespoons Pixian bean paste

a can of beer

1 spoon of liquor

Salt 1/2 tablespoons

Sugar 1/3 tablespoons

Proper amount of edible oil

1. Wash and slice shallots and ginger, peel garlic and pat it loose.

2. Pour the crayfish into clear water, add salt and sesame oil, keep it for half a day to make the crayfish vomit, and brush it with a toothbrush.

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

4. Put some oil in the pot and heat it. Stir-fry shallots, ginger, garlic, pepper, star anise, fragrant leaves and dried peppers.

5. Add 2 spoonfuls of Pixian bean paste and stir-fry red oil over low heat.

6. Turn the fire and pour the drained crayfish into the pot and stir fry quickly.

7. When the crayfish turns red, cook 1 tbsp of white wine and stir well.

8. Add 2 tablespoons of soy sauce, 1/2 tablespoons of salt and 1/3 tablespoons of sugar, and stir-fry a few times.

9. Pour the beer into less than two-thirds of the crayfish.

10. Cover and simmer over medium heat.

1 1. Simmer with low fire until the soup remains 1/3, and then use high fire to collect the juice.

Exercise 2:

Shunzhi small lobster

Composition details

Crayfish 670 grams

2 dried peppers

3 slices of ginger

Garlic 3 cloves

A little leek

Chicken essence 1.5g

Salt 3g

Sugar 2g

Cooking wine 10g

Shisanxiang 1.5g

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Prepare dried pepper, thirteen spices, onion, ginger and garlic. If you like spicy food, you can put more Chili. )

2. Don't eat the crayfish after you buy it back. Put it in a basin, add a little salt, and then soak it in flat water for half a day. Crawling in the basin, most of the dirt in the abdomen is soaked, and at the same time, crayfish will spit out foreign bodies in the body due to the action of light salt water.

3. Grab the back of the live lobster, so you can't catch it.

4. Pull the tail nail in the middle of its tail by hand, pull it up and pull out the black intestines. (This way, it is more reassuring to eat after being removed, and lobsters will never jump around again. )

5. Cut off the shells on both cheeks with scissors, and then cut off the beard diagonally.

6. Be careful not to cut off the shrimp yellow wrapped in the innermost film.

7. Cut off the claws and whiskers on the lobster belly.

8. After everything is cleaned up, lobsters basically don't jump up and down. Brush up, down, left and right with an old toothbrush. Be careful not to wash the shrimp yellow! Then drain)

9. Pour oil into the pot and saute ginger, garlic and dried peppers.

10. Add crayfish and stir fry.

1 1. Stir-fry until slightly discolored.

12. Add boiling water, and the lobster will not be eaten.

13. After the water in the pot is boiled, add salt, sugar, cooking wine and chicken essence, then cover the pot and simmer for about 8 minutes.

14. Cook until the soup is almost dry, add a little thirteen spices, sprinkle with shallots and stir well.

15. After the shrimp yellow is cooked, the lobster tastes more delicious. Just take your head off when you eat.

Exercise 3:

spicy crayfish

Composition details

Crayfish 500

Sichuan pepper

Appropriate amount of pepper

Proper amount of onion

Garlic right amount

Ginger amount

Appropriate amount of fragrant leaves

Cinnamomum cassia proper amount

Appropriate salt content

Proper amount of sugar

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. After the crayfish is bought, put it in a basin, rinse it twice with clear water, then add 2 tablespoons of salt, and then pour in clear water to soak the crayfish for 2 hours for better cleaning. Remove the black line of crayfish (shrimp intestines): control the crayfish with one hand, and hold the tail wing in the middle of the crayfish tail with the other hand and gently pull it down. If this treatment is dangerous, you can put the crayfish in a basin and freeze it in the refrigerator, so that the crayfish will be honest.

2. Pour the red pepper into the pot with clear water. Turn off the fire after the fire boils and soak it in the water in the pot 1 hour or so.

3. Take out the soaked pepper and mash it with garlic. Be careful not to splash it on your face and eyes.

4. Pour water into the pot, bring it to a boil, add crayfish, blanch for 2 minutes, remove it, rinse off the floating foam with water, and remove it for later use.

5. Pour the oil in the pot, add ginger, cinnamon and pepper and stir fry.

6. Add the mashed Chili sauce and stir fry.

7. Pour in the cooked crayfish and stir fry over high heat.

8. Sprinkle garlic cloves and add refined salt.

9. Pour a tablespoon of cooking wine to remove the fishy smell.

10. Add a spoonful of sugar and mix well.

1 1. Pour clean water, preferably without crayfish. After the fire boils, simmer for 20 minutes.

Practice 4:

spicy crayfish

Composition details

Crayfish 2 1

Proper amount of green garlic

Garlic right amount

Onion amount

Ginger amount

Appropriate amount of leek

Sichuan pepper

chinese anise

Appropriate amount of sweet sauce

A moderate amount of wine

Proper amount of soy sauce

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Let the crayfish float in the water for a few days and clean it with a toothbrush; Go and turn around and wash the shrimp sausage.

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

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

4. Sweet sauce 1 spoon.

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

6. Pour in dried Chili, pepper and star anise and stir fry together.

7. After the dried peppers change color, add crayfish and stir fry.

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

9. Add a little white wine in turn and mix well.

10. Add 1.5 tbsp salt and stir fry together.

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

12.

13. Turn the fire to low heat and cook about one third of the soup.

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

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

Tips for spicy crayfish

You can change the sweet sauce into bean paste, or you can put some sugar without sauce. However, the sauce plays the role of finishing touch! Ha ha.

Lobsters must be cleaned, and cooking by yourself is to ensure hygiene and health!

Practice 5:

Steamed crayfish

Composition details

Crayfish 1000g

20 grams of onion

30 grams of ginger

40 grams of garlic

50 grams of soy sauce

50 grams of balsamic vinegar

Pepper moderate amount

monosodium glutamate

20 grams of sesame oil

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1.LG bought crayfish from the market. Since it entered the sight of Wuhan people more than ten years ago, it has soared from a few yuan a catty to dozens of yuan a catty now, and it was originally sold in any vegetable market, but now it can only be bought in big markets.

The first step is to bathe the shrimp. I always brush it from beginning to end with a toothbrush.

3. the two pliers of shrimp should also be brushed clean before eating.

When brushing its pliers, I was thinking that parents use two pliers to protect themselves, and humans still have to eat it because the tip of the tongue is too powerful.

Before scrubbing and steaming, there is another main step, which is to pull out the intestines of shrimp. See the three tails of shrimp tail?

6. Lift the fan in the middle and pull it out hard, and the intestines of the shrimp will be pulled out. Left and right tail fins

7. Look, this is a shrimp sausage, which contains a lot of dirty things.

8. Put the processed shrimp into a pot and steam it with cold water.

9. Then it is very important to dip, steam vegetables and season, so as to keep the light characteristics and bring out the delicious taste. There is no shortage of onions, ginger and garlic in the dip. Chop the onion and ginger, crush the garlic and put it in a small bowl.

10. Add soy sauce, balsamic vinegar, pepper and monosodium glutamate to the bowl, and finally add a little sesame oil. Some people will feel very strange, why not put salt, because steamed vegetables are characterized by freshness, soy sauce and vinegar, which will be a little salty. If you add salt, the taste will be heavy and it will take away the umami flavor. (Friends who like spicy food can also add a small amount of Chili oil and pepper oil.)

1 1. Turn off the heat five minutes after the small hole in the steamer comes out, and the shrimp will be steamed. After steaming for a long time, the taste of shrimp meat is not tender. )

12. Open the shrimp head, and you will see shrimp yellow and shrimp meat, which can be dipped in it.

13. Look, this is a shrimp head. When I took a picture, the hot air from the shrimp head blurred my camera lens.

14. This is the meat from the tail of shrimp. Dip in the sauce and it tastes smooth.

15. This is the big pliers of a shrimp that LG ate. Does it look attractive to bite open a lump of white shrimp?

16. My sister is cute to eat shrimp tongs.

Tips for steaming crayfish

1. The intestines of the shrimp tail must be pulled out, or the dirty things will be eaten in the stomach. Intestines are actually easy to pull out.

2. The dipping sauce is very important, don't make it too salty.

3. Don't steam shrimp for a long time. If steamed for a long time, the meat will be very old and affect the taste.

Exercise 6:

Braised Prawns

Composition details

Crayfish moderate amount

Ginger amount

Garlic right amount

Appropriate amount of dried pepper

Appropriate amount of coriander

Proper amount of salt

Proper amount of oil

Proper amount of sugar

Appropriate amount of chicken essence

Proper amount of cooking wine

Proper amount of soy sauce

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. crayfish pull out the shrimp line, brush it with a small brush, then soak it in water, put some vinegar and soak it for half an hour.

2. Take out and drain.

3. Stir-fry dried Chili, shredded ginger and shredded garlic in a pot.

4. Pour in crayfish, stir fry, add cooking wine, soy sauce and sugar, add a little water, add salt to taste when cooked, and add monosodium glutamate and coriander before cooking.

Tips for braised prawns

Crayfish must be cleaned and stewed.

Exercise 7:

Taste shrimp

Composition details

Crayfish 2 Jin

Ginger amount

Garlic right amount

Appropriate amount of green pepper

Perilla proper amount

Appropriate amount of pepper

Proper amount of onion

Proper amount of salt

Appropriate amount of bean paste

Proper amount of soy sauce

Proper amount of sugar

Proper amount of old pump

Appropriate amount of oyster sauce

Cut the pepper.

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Remove the headgear, cheeks, mouth and sand lines of lobster, soak it in white vinegar for 10 minutes, and then brush it with a toothbrush.

2. Pour more oil into the pot.

3. Pour in crayfish and stir-fry them thoroughly with oil, so that the meat won't come apart when cooking later.

4. Stir-fry like this, and the lobster will be red as a drip.

5. Chop half a garlic, slice ginger and chop pepper. I used morning pepper and dried yellow pepper, which are spicy.

6. Add seasoning, cooking wine, aged vinegar, soy sauce, soy sauce, bean paste, chopped pepper and ginger, garlic and pepper.

7. Add the water of Pingqi lobster, add salt and a little sugar, and I put three rock candy. Water can be made of bean sprouts according to your own preferences, and you can leave more soup. I didn't buy bean sprouts today, so I dried the soup, that's all.

8. Soak and chop the dried perilla, put it in the pot and cut the green pepper into sections.

9. Add green pepper when the soup is almost dry.

10. It's out of the pot. It's totally Yueyang-flavored shrimp.

Exercise 8:

Ziran spicy small lobster

material

Crayfish, cumin powder, cooking wine, soy sauce, salt, pepper powder, dried pepper, star anise, garlic and ginger.

working methods

1, clean up the crayfish first. Some people like shrimp heads, others don't. It's up to you. When cleaning, take an unused toothbrush and brush your stomach and claws. Crayfish tail has three petals, grab the middle petal and pull! Dirty intestines will come out to look good! When eating, you can rest assured that you don't have to be careful of your intestines like eating at night markets.

2, start to fry, the right amount of oil, stir-fry ginger, star anise, dried Chili. 2~4 star anises, depending on the number of crayfish and your own preferences. If you like spicy food, you can put more dried peppers. Crayfish in the pot!

3. After stir-frying a few times, you can add soy sauce, salt and pepper according to your own taste. If you bring shrimp heads to the pot, you need to add more. Slightly ~

4. Add water without shrimp and cook over medium heat until there is half soup left inside. Add cumin powder and garlic. You can put a lot of cumin-flavored ones. Garlic can be flattened with a kitchen knife first, but not too early. Garlic is cooked for too long, it tastes bad, and it can't kill bacteria.

5, cook for another two or three minutes, let the taste of cumin enter the shrimp, you can cook!

skill

When handling shrimp, hold the junction between the stomach and the chest (that is, a pile of small claws there = =)! You can't just pinch the shrimp belly! Will be attacked by shrimp tongs! Hold the shrimp at the junction so that it won't bend. But you'd better wear gloves. It still hurts to be caught. ...

2. In fact, the pliers of crayfish are the most tender place for meat! Don't waste it

Exercise 9:

Beer crayfish

material

Crayfish, pepper, pickled pepper, ginger, garlic, beer (1 bottle), salt.

working methods

1: Soak crayfish in clear water to remove sediment and wash them repeatedly. Wash the shrimp body with a toothbrush to remove dirt, cut off whiskers, and screw off the intestines in the middle of the shrimp tail to clean it.

2: Garlic and ginger are mashed, and pepper and pickled pepper are cut into sections.

4. Heat the wok and drain the oil. Add garlic, ginger and pickled pepper and stir-fry until the shrimp turns red. Pour in a bottle of beer (Suntory is particularly cold), cover it and cook for about 15 minutes. Add pepper and salt, stir-fry and collect thick soup over medium heat.

skill

Most of the heavy metals are concentrated in shrimp gills and viscera, and the content in muscle is very low. Crayfish contains a lot of bacteria and parasites, which are basically in the head. Therefore, when eating, you must remove the head and shrimp line, and the dirty things in its two gills should also be removed, because many bacteria are adsorbed in the gills. It is best to cut off the gills and brush the shrimp shells with a brush. Crawfish should be cleaned carefully, and cooking time should be sufficient, not less than 20 minutes. Protein content of crayfish is high, and protein will do great harm to human health. It is suggested that crayfish must be cooked and eaten at one time. Don't eat too much crayfish, because too much protein can easily lead to indigestion. See if crayfish is clear water or muddy water. Look at its back, red and bright, and look at the hair on its abdomen and claws. If it is white and neat, it is basically raised with clear water. After all, crayfish are humus-eating corpses, and bacteria and toxins will only accumulate, so try to buy lobsters that have just grown up. Old lobsters are red, black or red with metal gray, while crayfish are bright and beautiful, with a natural and healthy luster. If you just touch its shell with your hands, it will be hard and hard, and it will be old. I just grew up and changed my shell to be as elastic as a nail. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea.

Exercise 10:

Steamed crayfish with garlic

material

500 grams of crayfish, 300 grams of garlic, 5 teaspoons of salt and 3 tablespoons of cooked oil.

working methods

1, clean the crayfish, and then open the edge. Be careful when opening the edge, because the two pliers of crayfish are very powerful and are always ready, and they will be caught if they are not careful ~

2. Chop garlic into minced garlic, spread it evenly on crayfish, then add salt and heat the cooked oil.

3. Put the crayfish in a boiling pot and steam for 20~30 minutes.