Three Jin of crayfish and one Jin of garlic (about 5)
A handful of onion (about 5, 6) soy sauce.
50g of white sugar and a little pepper.
Prepare more with a little olive oil.
A little yellow wine
Making steps of garlic crayfish
1. First, you can cut the chopped green onion, chop the garlic (there is a lot of garlic, and the materials are only indicated in the picture), and prepare the pepper. Chop a catty of garlic and mash it with a garlic masher. We have a light taste recently, so we don't put salt in the garlic paste. If you like heavy flavor, you can put some salt appropriately, and you can also put some pepper when you stir fry.
2. Wash the crayfish for later use. You can insert a knife behind the shrimp ball, which is more delicious.
3. Heat the pan, add olive oil with the same capacity as the garlic paste, add pepper after the oil is hot, then add the garlic paste and 2 ~ 3 teaspoons of soy sauce, and stir fry continuously over low heat. After changing color and smelling, add about 2 ~ 3 spoonfuls of sugar to refresh yourself! Stir-fry for a while and serve.
4. After washing the pot, heat the cauldron, add olive oil, stir-fry a little pepper, pour crayfish, add two spoonfuls of oil, and stir-fry over high heat until it changes color.
5. Next, add about two small caps of yellow wine and stew for one minute. (Opening the lid will be super fragrant ~)
6. Pour in the previously fried garlic and stir fry for five minutes. If the taste smells particularly spicy in the middle, you can add a spoonful of sugar.
7. Sprinkle chopped green onion before the pan, and bang ~ hot and fragrant garlic crayfish is ready!
skill
If it's soy sauce, don't put salt. (2) It is best to prepare yellow rice wine, without white wine. 3 The secret of how garlic paste is not spicy is white sugar!
Question 2: How to make crayfish with garlic: crayfish, garlic, ginger, green onions and seasonings.
0 1. Put the bought crayfish in clean water for more than 1 hour, so that the dirty things on the crayfish can be cleaned, and some sediment in its joints can be picked out with a toothpick.
02. Wash the crayfish with a brush, especially its feet, and brush it several times.
03. Tear off the intestines of crayfish and take out the intestines on the back of lobster with scissors, toothpicks and other tools.
04. Wash the processed crayfish repeatedly with clear water, as well as ginger, garlic and onion.
05. Cut the washed ginger, onion and garlic into small particles for later use.
06. Boil the water in the pot and put the crayfish in the water for two minutes.
07. Pick up the crayfish that have been watered.
08, heat the oil pan, (put more oil, crayfish need to put more oil and stir fry to be delicious), put chopped garlic and onion into the pan and stir fry, and friends who eat spicy food can add some dried peppers.
09. Add crayfish, dry crayfish, add cooking wine, sugar and salt and stir fry repeatedly.
10. When the crayfish is fried to golden brown, add water to the pot.
1 1. Boil the soup with high fire, then switch to low fire, cover the pot and stew for 20 minutes.
12. After stewing, put all the garlic, ginger and onion into the pot and collect the juice over high fire.
13, the delicious crayfish with garlic paste is ready.
There are many parasites on crayfish, so they must be cleaned before they can be eaten. ]
Question 3: How to make garlic crayfish with garlic?
Material: lobster1500g
Accessories: garlic 50g, ginger 10g, onion 10g, vinegar 5ml, cooking wine 10ml, sugar 10g and salt 30g.
Steps:
1. First soak the lobster in water for 3 hours and let it spit out impurities.
2. Wash the lobster with a brush.
3. Put the oil in the pot and pour in the onion, ginger and garlic.
4. Pour the crayfish in and cover it quickly, otherwise it will flow out.
5. Add cooking wine, vinegar, sugar and salt in turn and cook a tribute. Sprinkle minced garlic before cooking.
Question 4: How does the crayfish with garlic make the soup thicker? 1. First of all, the prepared crayfish should be decapitated, that is, the shrimp head shell should be removed. After the head is removed, the lobster line should be pulled out from the middle of the lobster tail. Lobsters that don't pull the line will have obvious fishy smell, so be sure to go to the line!
2. Cut two slices of ginger and 20 cloves of garlic, and chop the garlic!
3. After the materials are ready, start to pour oil in the hot pot, which is a little more than usual cooking. Add minced garlic and stir-fry with domestic hot oil until the garlic fragrance is completely distributed and the color is close to golden yellow.
4. Pour the processed lobster into the pot and stir fry for one minute.
5. Stir fry until all the shrimp shells turn red.
6. Then pour the clear water prepared in advance into the pot, put ginger slices, soy sauce, cooking wine and sugar into the pot, and collect the soup over medium heat.
7. It takes 65,438+00-65,438+05 minutes to collect the soup, depending on the amount of soup. Add salt and monosodium glutamate in the half-time process (because soy sauce is used to improve taste and color, so salt must be added separately! )
8. That's it.
Question 5: Garlic crayfish method Garlic lobster:
1 First soak the lobster in water for 3 hours to let it spit out impurities.
Wash the lobsters one by one with a brush.
3 Put the oil in the pan and pour in the chopped onion, ginger and garlic (10g).
4 Pour the crayfish and quickly cover it, otherwise it will flow out.
5 Add cooking wine, vinegar, sugar and salt in turn and cook for a while. Sprinkle minced garlic before cooking.
Please accept the answer,
Question 6: How to make lobster with garlic:
Lobster [Figure] Lobster in moderation
Oil quantity
Proper amount of salt
Vinegar [Figure] Vinegar is a proper amount of food.
Soy sauce [Figure] Appropriate amount of soy sauce
Thirteen kinds of perfumes are suitable.
Moderate beer
Ginger [Figure] Ginger is a proper food.
Onions [Figure] Eat onions in moderation.
Appropriate amount of garlic paste
Recipe practice:
Garlic lobster illustration 1 1. Wash the lobster for later use.
Instructions for garlic lobster 22. Cut the pepper for later use.
Instructions for lobster with garlic 33. The oil is hot
Illustration of the practice of lobster with garlic 44. Add pepper
Illustration of lobster with garlic 55. Add lobster and stir fry.
Instructions for lobster with garlic 66. Pour in vinegar, soy sauce and thirteen spices.
Description of lobster with garlic. Add ginger
Instructions for lobster with garlic 88. Salt
Instructions for lobster with garlic 99. Pour beer, not lobster, fire.
Garlic lobster illustration 10 10. Add onions.
Illustration of lobster with garlic1111. Add garlic paste and collect the juice over high fire.
Garlic lobster illustration 12 12. Dish
Question 7: The method and process of selecting raw materials for Xuyi lobster and garlic (1).
① Selection
Xuyi lobster grows in Hongze Lake, Douhu Lake, Maoer Lake, Baxian Lake, Swan Lake and 125 Reservoir in Xuyi, a national ecological demonstration county. When choosing, choose fresh, healthy and crawling. When you catch a live shrimp, its claws are open. This is a good shrimp. Usually, the female shrimp is better than the male shrimp, the green shell shrimp is better than the red shell shrimp, and the big one is better than the small one.
② washing
The bought lobster is first poured into the basin to spit dirt, let it crawl freely, breathe through exercise, and spit out the smell of soil; Step 2, cut off the tentacles and claws behind the pliers; Step 3, put the cut lobster into a basin, and inject people with flowing running water to make the shrimp absorb water continuously and wash away the sewage discharged by the shrimp, which usually takes half an hour; The fourth step is cleaning: wash lobsters one by one in water with a brush, which is easy to hide dirty things in the abdomen, so brush them several times; The fifth step is cleaning: put the washed lobster in clean water, wash it with a small amount of kitchen detergent, take it out after rubbing, and rinse it with running water.
(2) Preparation of auxiliary materials
① Prepare some sliced ginger, peeled garlic cloves, cut green peppers and shallots.
② Prepare about 50g 13 sweet lobster seasoning for every 2kg lobster.
③ Prepare pepper, pepper powder and Sichuan pepper for later use.
④ Beer
(3) firing process
Xuyi 13 sweet lobster has two cooking methods at present, one is frying and the other is frying. The fried lobster tastes delicate, and it tastes tender, smooth and delicious. Now introduce them separately.
① Stir-fried lobster
Heat a pot and add rapeseed oil (rapeseed oil is better than salad oil and lard, and rapeseed oil is cool and detoxifying). When the oil is hot, add pepper, stir fry until fragrant, remove pepper, add onion and ginger, stir fry until fragrant, and pour lobster. Stir-fry lobster with a shovel and spoon until it turns yellow, then add cooking wine, stir fry again, and add red vinegar until it is fragrant.
Add beer, salt, monosodium glutamate, sugar and Chili powder to the fried shrimp and bring to a boil.
Add 13 sweet lobster seasoning. To be spicy, put more red oil; Numbness,
Put more peppers; Simmer 10 minute.
When the soup is ready to taste, add green pepper, onion and garlic, cook for 5 minutes, and pour sesame oil (sesame oil is fragrant and moistens the throat). Put the washbasin on the table.
② Fried lobster
When the rapeseed oil is burned to 70%, soak the washed lobster in the oil, fry it until it is red, and take it out.
In another pot, add appropriate amount of rapeseed oil to heat, add garlic cloves, ginger, onions and other appropriate amount of stir-fry.
Add Sichuan pepper, Chili powder and pepper, stir-fry until you see red oil, and add less Chili powder and pepper, which is light in taste.
Add appropriate amount of broth and 13 sweet lobster seasoning, boil, and release sugar, monosodium glutamate, salt and vinegar.
Add the fried lobster, cook for about 15 minutes, add the green pepper, pour the beer, pour the right amount of sesame oil, cook it a little, and then take it out.
Question 8: How to make crayfish with garlic Ingredients: lobster 1500g.
Seasoning: 2 tbsp salt (30g), vinegar 1 teaspoon (5ml), onion 10g, ginger 10g, 50g garlic, 2 teaspoons cooking wine (10ml) and 2 teaspoons sugar (10g).
1. First soak the lobster in water for 3 hours and let it spit out impurities.
2. Brush the lobsters one by one.
3. How to catch those fish that slip through the net?
It's no use scratching the lobster's back with your hands. Let it lose its teeth again.
5. Put the oil in the pot and pour in the minced onion, ginger and garlic (10g).
6. Put the oil in the pot and pour in the minced onion, ginger and garlic (10g).
7. Add cooking wine, vinegar, sugar and salt in turn and cook for a while. Sprinkle minced garlic before cooking.
Question 9: How to make lobster with garlic? Soak the fresh crayfish in clear water for at least half a day, rinse it with running water, and brush the shrimp body carefully with a toothbrush, especially where there is a lot of mud in the abdomen. Hold the crayfish's head from the back, hold it tightly, and cut off the sharp hooks at the front ends of the two big clips, which is to prevent people from being pinched and to taste good.
2
Shrimp has three tail shells at its tail. Hold the middle one, twist it and pull it, and the intestines will come out. Cut the shrimp shell from the top of the shrimp head along the bottom of the shrimp eye, and pull it out to bring out the black sand sac on the shrimp head, paying attention to keeping the shrimp yellow. Finally, cut from the pulled tail to the head, one for good taste and the other for peeling when eating.
three
One and a half heads of garlic, peeled and chopped into minced garlic for use. Stir-fry minced garlic in an oil pan, stir-fry shrimps, add soy sauce and salt to make them salty, add a little strong liquor, slowly drain the juice, and add chicken essence and pepper to taste.
four
Simple, right? As long as the shrimp is fresh and clean, it is delicious.
five
Tips for shrimp selection: The shrimps used to make braised prawns, garlic prawns and spicy shrimp balls are different from steamed prawns. Steamed shrimp on the head should be big, and pliers should be big. Peeling shrimp shells is fun, and yellow shrimp meat is dipped in it, especially the meat in shrimp tongs is the most enjoyable. To make a delicious shrimp, you should choose small tails, big pliers and small ones, because you mainly eat tails. In color, the black red shrimp is older with a thick and hard shell. The green-red color is tender shrimp with a thin shell. You can squeeze the eggshell hard and try to make a difference. The shell is thin and light blue, and it is tender shrimp, with better taste, and the shell is not weighed. In terms of cleanliness, a batch of shrimps raised in rice fields are even in cleanliness. Some shrimps coming out of dirty water look clean and some are dirty. In terms of freshness, fresh shrimp is very alert. When you touch something, they will react violently and quickly. Shrimp bought back may die. Fresh-keeping method: buy shrimp and put it in a basin. The water only needs to be slightly below the basin bottom. Sometimes we put a small piece of ginger in the pot to keep the shrimp fresh and tender. When the weather is hot, throwing a bottle of frozen mineral water into the shrimp basin will also help keep the live shrimp fresh.
Question 10: How to make crayfish with garlic?
condiments
A catty of crayfish, a head of garlic, a fresh section of shallots, moderate sugar, less oil consumption and a little cooking wine.
Making steps of garlic crayfish
1. I washed it repeatedly with salt and a little water. I washed it twice so that the shrimp meat would be clean and fishy.
2. Garlic shredded ginger is fragrant and slightly golden.
3. Add the washed crayfish tail, stir-fry until it is rolled up, and pour in a spoonful of oil consumption, a spoonful of sugar, and two spoonfuls of umami soy sauce until there is no excess soup.
Put some chopped green onion before cooking, because there are children, so don't put pepper. It will be better to put some pepper, and it will be delicious when it is cold.