First, spicy beer crayfish
Required materials: 600g of crayfish, 500ml of beer, appropriate amount of oil and salt, onion 1 segment, 2 slices of ginger, 3 cloves of garlic, appropriate amount of pepper and pepper, oyster sauce 1 spoon, chicken essence 1 teaspoon, half a tablespoon of sugar, and Pixian bean paste/kloc-0.
Production steps:
1. First of all, when buying crayfish, you should choose something lively. After buying crayfish, add water that hasn't eaten crayfish, and it is best to keep it in clear water for several hours. You can add a small amount of salt or sesame oil to the water, which will help crayfish vomit dirt and make it vomit impurities such as sediment.
2. Turn on the tap a little, keep the water flowing carefully, hold the brush in one hand and the lobster in the other, grab it as shown in the picture, and be careful to be pinched. Wash the crayfish abdomen with a brush and scrub it clean. Crayfish abdomen is easy to hide dirt, so it is recommended to clean it.
3. Then grab the crayfish with one hand, and the tail of the crayfish is divided into three pieces. Take the piece in the middle of the tail with the other hand, hold it and twist it left and right, and then take out the shrimp line with a twist in the middle. Clean up all the crayfish, rinse them, and drain them for later use.
4. Put twice as much oil in the pot as usual, add pepper, pepper, star anise, cinnamon and fragrant leaves to saute, add onion, ginger and garlic and soaked pepper to saute.
5. Add bean paste and stir-fry red oil, stir-fry crayfish in a pot until the surface changes color, add sugar and light soy sauce and stir-fry evenly.
6. Add beer to the pot, add appropriate amount of salt, cooking wine, oyster sauce and fire, then cover the pot and simmer for seven or eight minutes. Turn off the fire after the soup is slightly accepted by the fire, and soak the crayfish in the soup for 10 minute.
Second, stir-fried shredded potatoes with clam meat
Fishermen by the sea have the saying "clams in hot water, oysters in cold water". Summer is the most delicious season of clam meat in a year, and it is also a must-have snack on many people's tables. However, eating clams alone with wine is less interesting, especially when the clams have not spit out the sand. Eating one is particularly disappointing. This fried shredded potato with clam meat directly takes out the clam meat and fries it with shredded potato, which is light without losing the delicious taste of clam. Specific practices:
1. After the clams are washed, do not add water directly into the pot, add some ginger slices and pour a few drops of cooking wine, and take out the clams meat after boiling until it opens, and clarify the original soup for later use.
2. Cut potatoes into matchstick-thick silk and soak them in cold water to remove starch.
3. Add oil-fried shallots, ginger, garlic and dried peppers to the pot, stir-fry shredded potatoes until they become sticky, pour in the clarified boiled clam soup, add salt, sugar and white vinegar to taste, add clam meat and stir-fry evenly, and sprinkle coriander out of the pot.
Third, cucumber mixed with pig's head meat
Required materials: half a catty of pork head (cooked), cucumber 1 root, coriander 1 tree, 3-4 pieces of millet spicy, proper amount of oil and salt, half a tablespoon of sesame oil, 3 cloves of garlic, seafood soy sauce 1 tablespoon, rice vinegar 1 tablespoon, white sugar, etc.
Practice steps:
1. Slice the pork head. The pork head you bought is cooked with sauce, so you can mix it directly.
2. put the cucumber on the cutting board, crack it with a knife, cut it in the middle of the cucumber along the length, and then cut it into sections with an oblique knife.
3. Cut the coriander into small pieces, pat the garlic, then cut it into the end, and cut the millet into Chili rings. Put the Chili powder and sesame seeds in a bowl for later use.
4. Add oil to the pot and heat it. Pour the hot oil into the bowl filled with Chili powder and sesame seeds in several times. While pouring the oil, stir it and fry the Chili powder out of fragrance. It is necessary to master the oil temperature and not fry the Chili powder.
5. Add a little salt to the bowl, seafood soy sauce, sugar, rice vinegar, sesame oil, millet spicy, minced garlic, stir well and adjust to a cold sauce.
6. Put the chopped pork head and cucumber in a deeper container, add the mixed cold sauce, mix it evenly with chopsticks, and serve it out. A plate of cucumber mixed with pork head is ready.