The practice of crayfish is well documented. The special food in each region of China is not only delicious, but also contains the humanistic friendship with local characteristics. Many foreigners also like the food in China very much. Let's take a look at the practice of crayfish with China characteristics.
The practice of crayfish is a common practice text 1 the first kind of crayfish with garlic paste
Step 1: Prepare the required ingredients: 3 kg of crayfish, 8- 10 heads of garlic, beer 1 can, appropriate amount of fine sugar, ginger and shallots. Millet spicy, fragrant leaves, star anise, salt, soy sauce
Step 2: Cut off half the head and feet of crayfish, then carefully brush them with a toothbrush and rinse them with clear water several times (I'm sure I'll clean them myself).
Step 3: Peel and chop the garlic, and cut the millet pepper into rings for later use. Pour more oil into the pot, pour in about 3/4 of garlic, ginger and millet pepper, stir-fry until fragrant, add sugar and stir-fry over medium and small fire, and don't be too angry, otherwise the garlic will be easily fried.
Step 4: pour in the processed crayfish (all the preparations are done, and then treat the lobster to ensure the freshness of the lobster. At this time, the crayfish is still alive and reactive, not dead. )
Stir-fry until discolored.
Step 5: Pour in beer and water without lobster (you can also put all the beer. Don't use dark beer or strong flavor, or the lobster will be bad and bitter. Add soy sauce, onion, fragrant leaves and star anise, and season with salt.
Step 6: Cover, bring to a boil and turn to medium heat for about 15~20 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, remove the coriander and finish! You can start eating! !
No.2 spicy crayfish
The first step is to prepare the required ingredients: crayfish, dried pepper, fresh pepper, onion, ginger and garlic, fragrant leaves, star anise, fennel, soy sauce, soy sauce, sugar, white wine, salt, oyster sauce and hot sauce.
Step 2: Wash the crayfish for later use (you must wash it yourself). Pour oil in the middle, and the oil must be more. When cooking is 30% hot, add pepper, fresh pepper, onion, ginger and garlic, stir-fry until fragrant, and add spices such as fragrant leaves, star anise, fennel, oyster sauce and hot sauce.
Step 3: Add crayfish and stir-fry evenly, then add white wine, soy sauce, soy sauce and white sugar to stir-fry until fragrant.
Step 4: Add 200ml of clean water, cover and simmer for about 10 minute. Finally, add a proper amount of seasoning, and then collect the juice over high fire and serve.
The third kind of thirteen-fragrant crayfish
Step 1: Prepare the required ingredients: crayfish, thirteen spices, onion, ginger and garlic, salt, beer, soy sauce, green pepper, millet, cucumber and star anise.
Step 2: 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.
Step 3: remove the oil from 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.
Step 4: Add thirteen spices, (the amount of thirteen spices depends on personal taste) continue to stir-fry the star anise, add beer (three pounds of lobster probably adds less than two bottles of beer), cover the pot and stew for about a few minutes.
Step 5: After opening the lid, you can taste whether the taste is enough. If it is not enough, you can add some salt or light soy sauce. Under this condition, you can stir-fry the millet spicy, green pepper rings and cucumber evenly, and finally add the coriander, and you are done.
Three classic ways of crayfish, learn it, learn about three or five friends, chat together and drink a little wine.
The practice of crayfish is a common practice. Text 2 The first kind of garlic crayfish
foodstuff
Two Jin of crayfish, 4 heads of garlic, star anise, fragrant leaves, crystal sugar, cinnamon, oyster sauce, soy sauce and salt.
method of work
1 Wash the bought crayfish twice, then brush it with a brush to clean it, and remove the head and intestines.
Peel and break garlic and chop it into minced garlic.
3. Pour the oil in the pan, which is twice as much as the oil when cooking. Pour the minced garlic into the oil and stir-fry, then pour the crayfish and stir-fry evenly, and add the beer without crayfish.
4 Add star anise, cinnamon, fragrant leaves, crystal sugar, salt, two spoonfuls of soy sauce and one spoonful of oyster sauce to the pot, and then turn to medium heat for 20 minutes.
The second kind of crayfish with garlic paste
Ingredients:
A catty of crayfish tail, a head of garlic, and 3 millet peppers. A little coriander.
Practice:
1 Boil the crayfish in the pot with wine for two minutes, and set aside. Crush garlic and millet spicy and set aside.
2 Cook the base oil in a pot, stir-fry the garlic until fragrant, add 1 spoon Pixian bean paste, stir-fry the red oil, and pour the crayfish into it and stir well. Pour half a bottle of beer, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of sugar and a little salt, stir-fry and stew for three minutes, and sprinkle coriander out of the pot.
No.3 spicy crayfish
Tips for cleaning crayfish
1 Wash the bought crayfish twice with clear water, pick out the dead crayfish and throw them away directly. It is said that the dead crayfish are poisonous.
2 Grasp the two big pliers of crayfish by hand, subtract the head of1/3 with scissors, and remove the sandbags on the head (when you take them out, you will see that they are full of cream yellow).
3 Grab the middle tail and tear out the shrimp line. (If it is difficult to tear, use scissors to cut the edge of1/2, and don't cut the shrimp line in the middle, then pull it hard, which is very good.)
4 Brush the abdomen and mouth of crayfish with a brush, and finally rinse it clean.
method of work
1:2kg crayfish are cleaned according to the above steps.
2: Heat oil in the pot, directly put it into the crayfish, fry it until the crayfish turn red, and then take it out (for the sake of tender shrimp).
3: Put onion, ginger, garlic and onion in another pot and saute until fragrant. Add 20g dried pepper, 10g green pepper, 15g pepper, cinnamon 1 root, 4 pieces of star anise and 5 pieces of fragrant leaves. Stir-fry for 2 minutes and add Pixian bean paste 1 tablespoon/kloc.
4: Stir-fry the crayfish in the fire for 2 minutes, add water just equal to the crayfish, and boil it in the fire. After boiling, add 2 tablespoons of chicken essence, light soy sauce and cooking wine, and simmer for 10 minute.
5: Then add 2 tablespoons of sugar, thirteen spices 1 tablespoon, Chili noodles 1 tablespoon and simmer for 0 minute/kloc-0. Finally, add 2 tablespoons of pepper oil and cook for 5 minutes. Sprinkle coriander and sesame seeds before cooking.
The practice of crayfish home-cooked practice text 3 crayfish risotto
Ingredients:
A box of spicy crayfish, a bowl of rice left, and a chive.
Practice:
1 Crayfish does not need to be thawed and poured into the pot. Add appropriate amount of water, and then simmer for five minutes.
2 crayfish are shelled for use, and the ingredients in the soup are removed.
3 use the soup in the pot, pour in the rice and cook until soft, add crayfish, sprinkle with chives and serve.
spicy crayfish
Detailed preparation of ingredients:
Two Jin of crayfish.
Spices: three star anise, a handful of pepper, a handful of dried pepper, 4-5 millet peppers, 8-9 fragrant leaves, two segments of cinnamon, a small handful of clove, two tsaoko and two nutmeg.
Ingredients: 1 section of old ginger, 4 ~ 5 cloves of garlic, 5 ~ 6 shallots, 1 spoon of salt, 1 spoon of sugar, appropriate amount of soy sauce, and appropriate amount of white wine.
Practice:
1 Wash crayfish and buy fresh crayfish. Mine is handled by the boss. If you handle it yourself, you can cut off the shrimp head, pick out the sandbags, and then grab the middle of the tail and screw out the shrimp line. Carefully brush the abdomen and feet of crayfish with a brush, which is difficult to brush, but try to clean it.
2 Cut the dried chilli and millet spicy in the spices into sections, and put all the spices in a bowl! Convenient and free of dishes, washing dishes is very tiring!
3 Separate the shallots and shallots, cut the shallots into long sections, chop the shallots for later use, crush the garlic and slice the ginger for later use.
4 Add a few slices of ginger to crayfish in cold water, and blanch with a little cooking wine to remove fishy smell and dirt. Blanch, remove, rinse and drain for later use.
5 Stir-fry shallots, ginger and garlic in hot oil, then add spices to stir fry, and then add blanched crayfish to stir fry, so that the fragrance seeps into crayfish.
spicy crayfish
material
3 kg of crayfish, bean paste, pepper, dried red pepper, garlic, ginger, onion, white sugar, salt, chicken essence, corn oil, a bottle of beer and a proper amount of water.
method of work
1, crayfish brush the head and tail with a brush where there is more silt, and then soak it in clear water for 20 minutes.
2. Cut the onion into sections; Dice ginger and garlic; ; Cut dried Chili into sections;
3, put the right amount of water in the pot to boil, add crayfish to cook for three minutes and then remove it for use.
4. Heat oil in a pan, add dried red pepper and pepper, stir fry, then add onion, ginger and garlic, stir fry, and finally add bean paste to stir fry red oil, then pour crayfish into the pan and stir fry, and then pour a little water and a bottle of beer. At this time, you can add chicken essence, salt and sugar, and continue to stir fry and cook evenly for 5 minutes.
5. Put the crayfish into a multifunctional pot, adjust the time and temperature, cover it, and continue to cook for 20 minutes. When the time is up, you can go out!
spicy crayfish
foodstuff
Crayfish, minced garlic, chafing dish, beer.
Specific practices
1 Put the crayfish into the pot in cold water, add a proper amount of cooking wine, ginger and green onions, and blanch them. The crayfish can buy ready-made shrimp flavor in the supermarket without treatment.
2 Brush the oil in the pot, stir-fry the minced garlic until fragrant, then add a piece of hot pot bottom material to boil, add 1 small piece of rock sugar, add crayfish to stir fry, and finally pour 1 bottle of beer, a little salt 1 spoon of soy sauce, cover and cook for about 5 minutes.
Spicy lobster tail
Ingredients: lobster tail, ginger, onion, garlic, onion and green pepper.
Practice:
1, get all the ingredients ready, cut ginger and garlic into pieces, cut onions into small pieces, cut onions into small pieces, and cut green peppers into rings for later use.
2, lobster tail cold water pot cooking wine for 2 minutes, filled with cold water for use.
3. Pour hot oil into the pot, add onion, ginger, garlic, dried pepper and pepper, saute until fragrant, then add hot pot bottom material and bean paste to stir-fry until fragrant, add a little sugar and pepper from lobster tail 1 spoon of light soy beer, and cook for 5 minutes on medium heat.
4. Put the green pepper and onion into the cooked lobster tail and stir-fry for about 1 minute before cooking, and then you can cook.
spicy crayfish
material
2 kg of crayfish, green onion 1 root, 4 garlic cloves, 2 slices of ginger, hotpot seasoning 1 00g, bean paste 1 spoon, 500ml of beer, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, chicken essence 1 spoon, and thirteen spices/kloc.
method of work
Cleaning crayfish:
1 Wash the crayfish twice, grasp the tongs by hand, then cut off one third of the head with scissors, remove the sandbags on the head, grab the middle tail and pull out the shrimp line, brush the abdomen and mouth with a brush, rinse and drain the water.
make
1 Heat the oil in the pan to 60%, put it in the cleaned crayfish, turn red and take it out (in order to make the lobster meat more compact).
2 Heat the oil in another pan, stir-fry onion, ginger and garlic, put 1 5g dried pepper, 1 0g green pepper,15g pepper, cinnamon1root, 4 star anise and 4 fragrant leaves, and stir-fry1.
3. Add crayfish and stir fry evenly, add 500ml beer, and bring to a boil over high fire. Cook wine with soy sauce, chicken essence, thirteen spices, sugar, Chili powder and continue to boil, and simmer for 10 minute over low heat, and collect juice over high fire.
Sprinkle onion, coriander and white sesame seeds before cooking.
Shisanxiang small lobster
course of study
Preparation materials: thirteen-spice crayfish seasoning 1 package, 4 kg of Xiaolong, appropriate amount of onion, ginger and garlic, half an onion, appropriate amount of oil, beer 1 can.
2 onion, ginger and minced garlic are sauté ed in the pot.
3 Add onion slices and continue to saute until fragrant.
4 Add spicy crayfish seasoning and stir-fry for 2 minutes.
5. Pour the crayfish and stir fry for 3 minutes (I use the frozen shrimp tail here, and I need to blanch the fresh one more step, and the cooking wine can better remove the fishy smell).
6 Add a can of beer without crayfish, and cook for 10 minutes.
7 Collect the juice, and leave a little soup for the pot.
Just sprinkle white sesame seeds.