China is definitely a gourmet country. It is said that the romance of China people is hidden in food, and the special food in each region is not only delicious, but also our country has its own unique food practices. Here are the practices of crayfish.
The practice of crayfish is home-cooked 1 the practice of crayfish with garlic
Chop garlic, don't cut it too much, the particles are slightly larger. Cut the millet pepper into circles.
Cut off half a head, the front end of pliers and the abdomen of crayfish, brush it carefully with toothbrush and wash it again with clear water.
Pour more oil into the pot. Pour in 3/4 of garlic, ginger and millet pepper, stir-fry until fragrant, then add sugar and stir-fry (the amount of sugar should not be reduced). Don't burn too much oil, or garlic will be easily fried and bitter!
Pour in the processed crayfish (make all the preparations, then treat the lobster to ensure the freshness of the lobster. At this time, the crayfish is still alive. It reacts, not dead. )
Stir-fry until discolored.
Pour in beer and water without lobster (you can also put all beer. Choose the cheap kind of beer, and don't use dark beer or heavy beer, or the lobster will be bad and bitter. )
Add light soy sauce, onion, fragrant leaves and star anise, and season with salt.
Cover, bring to a boil and turn to medium heat for about15 ~ 20 minutes.
Put the lobster out and set it up.
Pour the remaining 1/4 garlic into the pot and mix well with the soup, then pour it on the lobster.
Finally, sprinkle with coriander and finish! You can start eating! !
After eating, mix the noodles with halogen seeds, which is really delicious ~ after the noodles are boiled, remove them and drain them, and mix well with halogen seeds. It is really simple.
Tips
Key points:
1, more oil, a little dry.
2, more garlic! Make a part of it, so you can keep the garlic, which looks good and spicy.
3, sugar must not be put less, garlic tastes sweet and spicy.
4, there is no millet pepper, you can also use fine Chili powder, I think the shop outside is like this.
5. Everyone handles lobsters in different ways, according to their own preferences. I have smoked shrimp thread before, and I think it affects the taste. The shrimp meat is a little loose, so I didn't smoke it this time. When my mother makes it, she will remove the shrimp line and cut off her cheeks.
6. After the preparatory work is finished, treat the lobster, and cook it in the first time to ensure that the lobster is fresh.
The practice of crayfish is home-cooked practice 2. The practice of spicy crayfish
Grab the middle piece of crayfish tail and pull out a black line.
Don't open a pair of scissors on your back to help you taste.
The processed crayfish brush their cheeks and shrimp bellies with a small brush or buy a disposable toothbrush of one yuan and two yuan ... Cut off the whiskers on their heads and the dirt on the front side with scissors, and forgot to take a picture. Sorry.
The ingredients are also very simple. The most important thing is to remember to buy perilla. I bought it late that day. It's just a little bit of perilla. It's super fragrant. It's a little too spicy here. Garlic, ginger, octagonal cinnamon, onion, coriander beer, Laoganma.
I have almost a catty of crayfish here. I put about half a catty of oil in it. I put more rapeseed oil bought in the country. It doesn't matter if the oil is hot, it will be a bit like frying. Haha, stir it and it will turn red.
I wanted to try the video, so I added the video. This is the time to get into the frying pan. Haha.
Add half of garlic and stir-fry until fragrant.
Pick up the crayfish oil and leave it in the pot. Garlic, ginger, Laoganma, onion and pepper are fried in the pot.
Stir-fry the crayfish together. It's already fragrant. Season with a little salt.
You can add a little more soy sauce. It doesn't matter. I add a little salt to soy sauce, so adding a little more soy sauce smells good.
Put octagonal cinnamon leaves into a whole bottle of beer to see how much soup there is. I have a catty of crayfish here. If there is more, I can add a little warm water or an extra bottle of beer, which is very fragrant.
Oh, I'm dizzy. I'm going to add beer. Stir-fried seasoning is with crayfish. I'm going to cook it delicious.
Cover the pot and simmer for 20 minutes. The crayfish is delicious, then fire and collect the juice. Put the basil, onion, coriander and spray.
Perilla and coriander juice can be prepared to eat.
It's loaded. I can't wait! The real fragrance is more delicious than many crayfish I have eaten. It is no exaggeration and the practice is simple. I bought a bottle of ice cream without drinking, put on gloves and start eating quickly! ! !
Tips
There seems to be no skill to make it step by step, and it tastes good.
Be sure to put perilla, which is especially fragrant.
The practice of crayfish home-cooked practice 3 the practice of thirteen fragrant crayfish (family version)
Brush the lobster clean, remove the front part of the shrimp head and the shrimp line (eat it clean in your own house, or you don't have to go), and then drain the water.
Sliced ginger, whole garlic cloves, diced millet, diced green pepper. Dice cucumber, wash coriander and cut into sections.
Add oil to the hot pot, and heat it with proper amount of salt.
Add the lobster, stir fry quickly until the lobster is completely red, add garlic cloves, soy sauce, salt and ginger slices and continue to stir fry.
Add thirteen spices, (the amount of thirteen spices depends on personal taste) and continue to stir-fry the star anise.
Add beer (three catties of lobster is about less than two bottles of beer), cover the pot and simmer for about a few minutes.
After opening the lid, you can taste the taste first. If it is not enough, you can add some salt or light soy sauce. In this case, you can add the millet, green pepper rings and cucumber together and stir fry.
Finally, add coriander and you're done ~
This is the family version of crayfish ~ ~ ~
Load the plate. Eat ~ ~
Tips
Remember not to add water to the whole process ~ the middle beer can be added appropriately without pouring it at one time, and the taste will be added slowly ~ Remember to hold the position of the head when brushing the lobster. So as not to be caught (water can be used instead of beer)
Ha, ha, ha, although, I suggest you go to see my crayfish with garlic paste. That is my favorite, the simplest and the most delicious.