The simple method of family version of crayfish, crayfish actually appeared in our daily life in recent years, and now it has become one of the common foods in our lives. Because of its high nutritional value and good taste, crayfish is liked by many people. Here are the simple methods of family version of crayfish.
Simple method of family version of crayfish 1 method of spicy crayfish
I have 4 kg of crayfish here, and the pot at home is so big. When I buy it, I will soak it in flour and salt to remove the dirt. Then cut your head off. I'll cut the tip of the pliers to prevent them from poking me when I eat, and then brush them clean one by one. I like to peel the shrimp line manually when I eat it, so that the meat is more elastic, and the meat made without the shrimp line is easy to disperse.
Heat oil in the pot, put the crayfish in it and oil it once, and then you can fish it up when it changes color ~ you can take it a little bit if you have more.
Go through all the oil for later use.
Leave the bottom oil in the pot, add ginger, garlic, green onions and some onions to the hot pot and saute until fragrant.
Add the crayfish bag or if you don't buy the bag, you can use half a piece of hot pot bottom material and a spoonful of Pixian bean paste, which is the same as the crayfish bag and tastes delicious. Put it all in and saute until fragrant. You can pour the prepared crayfish in with some red oil ~
Pour the prepared crayfish in and stir fry a few times.
Then add a bottle of beer, release the soy sauce with soy sauce and stir well.
Put the prepared side potatoes together, cover and stew for about 10- 15 minutes.
Turn it once in the middle, add celery and cover it to continue.
Finally, put some chicken essence and turn it evenly, and you can go out of the pot ~ it's super fragrant, and the noodle soup is absolutely unique!
Simple practice of family version of crayfish 2 secret crayfish (home-made practice)
Cleaning crayfish, the steps can be found online.
Onion and garlic
Millet pepper, dried pepper, fragrant leaves, star anise, pepper, etc.
Personally, I think it is very important to be spicy! ! ! Not spicy or delicious.
Spices are also critical.
Perilla leaves are more fragrant when put.
Put more oil than usual and explode.
Add crayfish, stir-fry for a few minutes, add some cooking wine (shochu) during the process, and pick it up.
Objective: To remove fishy smell.
Put the oil, put the prepared spices, peppers. Set fire to the bottom of the pot, the bottom of the crayfish, and stir-fry the fragrance.
Add crayfish, stir fry for a while, and next bottle of beer.
Put four spoonfuls of salt.
Stew for about 20 minutes, get out of the pot!
Simple method of family version of crayfish 3 method 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 ~ ~