How to make crayfish? The meat is tight. Summer is here, and it's the season to eat crayfish. China is a big country that produces crayfish, which is also because many Chinese people love to eat crayfish, but it is necessary to make crayfish meat compact. So how can crayfish make meat compact?

How to make crayfish meat is relatively tight 1 First of all, you must choose fresh lobsters with full meat in the peak season of lobsters, and do not remove the shrimp line; Secondly, the time for making lobster must be controlled well, and the meat will be loose after a long time; When cooking lobster again, be sure to wait for the oil to boil before serving lobster. These are the tips to make lobster meat tight, so friends can practice more in the future.

Spicy crayfish

Ingredients: crayfish 1000g, star anise 1 piece, bean paste 20g, cinnamon 1 piece, fragrant leaves 2 pieces, soy sauce 15g, oil consumption 15g, pepper 5g, 8 dried peppers and beer/kloc.

Cooking method:

1, clean the crayfish with a brush. The crayfish is actually very dirty and needs to be brushed several times. If you want to eat at home in summer, don't be afraid to bother this step.

2. Cut the garlic into powder, slice the ginger, add an appropriate amount of oil into the pot, and when the oil is heated to 6 minutes, add the ginger slices and minced garlic to make it smell, and then add spices such as fragrant leaves and star anise to stir fry.

3. Add bean paste to stir-fry red oil, cut the dried chili into sections and soak in advance.

4. Pour the crayfish into the pot and stir fry.

5, stir-fry for 2 minutes, pour in the soaked dried peppers, add pepper, soy sauce, oil consumption and stir-fry evenly.

6. Add beer to the pot.

7. Braise for 10 minutes, and then take out the pot.

Cooking tips: crayfish must be cleaned before cooking, and the diet in summer must pay attention to hygiene and health. Although crayfish is delicious, don't be greedy.

How to make crayfish meat is more compact. 2 Share a small skill for making crayfish. No matter whether it is steamed, spicy or braised, add this step before cooking. There is no need to go to the shrimp line and shrimp and other complicated treatments, crayfish will be super clean, and the meat quality of crayfish will be more compact, and it will not smell fishy at all. It is simple and delicious, making it easier for you to make crayfish at home.

Practices and steps:

The first step: crayfish cleaning has a knack, simple and easy ~

Pour 1 kg of fresh crayfish into the basin, and brush the crayfish clean with a brush. Everyone should change the water several times until the water is no longer turbid.

Put the washed crayfish into a basin, pour in 4 teaspoons of salt, then pour in 2 bottles of beer and stir well with chopsticks. Soak crayfish in beer for 2 hours. Under the action of salt and beer, crayfish will spit out the dirty things in its body, and it will be very clean without removing shrimp lines and cutting shrimp heads.

When the time is up, pick out the crayfish and pour in 50g cooking wine, a few slices of ginger and a handful of shallots. After mixing well, put it in the refrigerator and marinate for 60 minutes. The purpose of this step is to make the shrimp meat tasty and firm.

Step 2: Steamed crayfish in the pan ~

Add water to the pot and bring it to a boil. After the crayfish is refrigerated, serve it directly to the pot for steaming. Steam on low heat for 10 minutes, and our steamed crayfish will be cooked. Turn off the heat and serve with a bowl of hot and sour dip. _

Everyone knows that crayfish is not easy to handle. It takes some time to eat crayfish cleanly and hygienically. Today, Lolo shared with you the method of treating crayfish with beer, which was learned from a restaurant chef. Every time I cook crayfish at home, I use more beer to treat this step before the lobster is cooked, which is more convenient and clean. Friends who like it can also try it at home.

Details to be paid attention to when making:

1, crayfish want to be clean and hygienic, you don't have to "gut", you can try this method, soak it in beer before cooking, you don't need to go to the shrimp line or head, the crayfish made is also clean and hygienic, and the meat is more fresh and fragrant, and it won't smell at all;

2. If the crayfish is steamed, it needs to be marinated in advance. This step can be preserved in the refrigerator, so that the shrimp meat will be more compact.

How to cook crayfish? The meat is tight. 3 What happened after the crayfish was cooked?

1, the meat quality of crayfish is not fresh. When the live shrimp is cooked, the meat quality is very elastic and firm, as long as the meat made by the dead shrimp is loose.

2. If the shrimp is cooked for a long time, the muscle fibrin of the crayfish will be decomposed, and then the shrimp meat will fall apart.

3. The oil is not burnt old. If the lobster is put in when the oil temperature is low, the protein will deteriorate for a long time, which will lead to the crayfish meat becoming soft and chewy.

4, there is no oil pan, crayfish should be fried with oil before frying. If it is directly fried without oil, the meat quality of the crayfish is relatively loose.

How to cook crayfish? The meat is firm.

1 Wash crayfish one by one, especially the abdomen. Don't cut small claws or draw shrimp lines. Just remove them when eating. After this treatment, the crayfish meat made is firm and will not come loose, and the taste is Q-elastic.

2. Prepare green onion knots, minced garlic, red pepper segments and ginger slices.

3. Pour the vegetable oil into the pot, add the pepper and stir up the fragrance.

4. Add minced garlic, onion knots, red pepper segments and ginger slices, and stir-fry the fragrance.

5, pour crayfish, add salt, vinegar, sugar, soy sauce, soy sauce, stir fry.

6. Add hot pot ingredients, add beer and water, and boil over high fire.

7. After boiling, simmer for 15 minutes.

8. Finally, collect the juice from the fire and put it in the pan.

How to cook crayfish is simple and delicious.

Remove the head of crayfish, wash it, use ice hockey chicken soup as the soup base, add half a bottle of mineral water and boil it for ten minutes. Stir-fry the incense pot with scallion oil, first stir-fry the scallion and ginger slices, then put the lobster tail after the oil is hot. Before putting the lobster tail, drain the water and stir-fry it. After changing the color slightly, add the cooking wine and stew it with the lid.

Saute minced garlic with scallion oil. When the fragrance comes out, add chicken soup, salt and sugar. Pour in the lobster tail that has just exploded, and bring it to a boil over high fire. After boiling, turn to low heat and simmer for 10 minutes. Add a little black pepper to the pan, sprinkle a little chopped green onion and pour a little sesame oil.

Crayfish is not suitable for people.

1, allergic constitution

As mentioned above, lobsters can be allergic, which can induce allergic rhinitis and allergic dermatitis, so people with allergic constitution should not eat them.

2, suffering from respiratory diseases

It is not easy for patients with bronchitis and asthma to eat lobster. Both bronchus and asthma are allergic diseases. When the human body is stimulated by allergic diet, it will cause bronchospasm, mucosal swelling and increased secretion, which will lead to stenosis of lumen, poor airway and dyspnea, thus inducing bronchitis and asthma.

3, patients with skin diseases

Lobster is a wind-blowing thing, which can make people's yang rise, cause internal disturbance of deficiency fire, help to produce external poison and induce skin diseases, so it is not suitable for skin patients to eat lobster.

4. People who eat Chinese medicine

Lobster is a hair product, which can react with traditional Chinese medicine. In light cases, it will weaken its efficacy, and in heavy cases, it will interact with related ingredients in traditional Chinese medicine, which is harmful to health.