0 material:

500 grams of crayfish, garlic, ginger and pepper, salt and monosodium glutamate, 2 tablespoons of sugar and Shaoxing wine, and thirteen spices 1 tablespoon.

Practice:

1, crayfish soaked in salt water, washed and set aside.

2, put the right amount of oil in the pot to heat, fry the crayfish thoroughly, remove and drain the oil.

3, another oil pan, saute Chili, garlic, ginger, add water and all seasonings, add crayfish and cook for 30 minutes to taste.

Gourmet classics

Because crayfish grow in the mud in the river pond, there will be sediment or parasites hidden between the whiskers and feet, so before cooking, be sure to dip a small toothbrush in it and carefully scrub the shell of crayfish, especially between the whiskers and feet.

Using rock sugar or brown sugar will make the dish more red and bright, and patting the shrimp shell slightly with the back of a knife will make it more delicious.

Boiled crayfish

In recent years, spicy crayfish has become particularly popular in Beijing. In summer, almost every restaurant will offer this dish. After getting used to eating spicy and spicy crayfish, try to make a boiled crayfish like this, and you will find that the original crayfish tastes delicious.

Materials:

Crayfish 1 kg, onion 1 root, 4 slices of ginger, 4 grains of garlic, 2 tablespoons of salt.

Practice:

1. Many people simply brush crayfish, which is very wrong. It is very important to cut off the gills of crayfish.

2. Boil a pot of water, put onion, ginger and garlic into the pot and cook for 3 minutes.

3. Put the crayfish into the pot, add salt at the same time, and cook for 15 minutes.

Steamed crayfish

The scientific name of "prawn" mentioned in this paper is "crayfish", which is a kind of freshwater shrimp and is related to Australian freshwater lobster. Originally from North America, it was transplanted to Japan, and was introduced into Jiangsu Province of China from Japan in 1930s, and then naturally spread to many provinces and cities. In the early 1960s, schistosomiasis was eliminated in Jianghan Plain, and this shrimp was introduced to eliminate snails, the host of schistosomiasis. This shrimp was introduced from Tianjin and put in the waters around Jianghan Plain, which has a strong reproductive capacity, so it has the current scale. The prevalence of eating shrimp was probably in the mid-to-late 1990s of last century, when only "shrimp balls" were eaten, and it was rarely eaten whole. The origin of "May 7 oil-filled prawns" is generally said that "Braised prawns with small plums in oil" was first cooked before May 7 drilling (Jianghan Oilfield). Later, all restaurants in the family area before drilling began to cook this dish, hence the name "May 7 oil-filled prawns" and it is popular today.

Materials:

Steamed crayfish should be large crayfish, and the shrimps should be treated according to the method of making Qianjiang Wuqi braised prawns at home, so that one can be cooked quickly and the other can be peeled by hand when it is convenient to eat.

Practice:

Step 1: Put ginger slices in a steamer as padding.

Step 2: Put the processed shrimps on the ginger slices, and then spray cooking wine evenly on the shrimps.

Step 3: steam for 20 minutes to serve. When you eat it, you can dip it in ginger vinegar or eat it completely according to your personal taste.

Tips:

Treatment of raw materials:

Rinse the shrimp in clean water and brush the shrimp with a toothbrush. Then catch the crayfish and cut off the sharp hooks at the front ends of the two big clips, one to prevent it from pinching people, and the other to taste it well; To remove the intestines, there are three tail fins at the tail of the shrimp. Hold the middle one and twist and pull it, and the intestines will come out. Then it is cut from about 1/2 of the shell of the shrimp head (in order to effectively keep the shrimp yellow, it can be cut as little as possible). Be careful not to cut it directly. When you want to break it, you can take out the sand sac of the shrimp head together, that is, the black mass, and pay attention to keeping the shrimp yellow; Finally, cut it straight from the pulled tail to the head, one for good taste, and the other for good peeling when eating.

spicy crayfish

0 material:

Crayfish 1000g, garlic 1 0 cloves, 2 onions, 3 slices of ginger, flavoring liquor 1 bowl, white vinegar 1 bowl, 2 tablespoons of soy sauce, sugar 1 tablespoon, and dried pepper100g.

Practice:

1, add salt to the shrimp basin to make it spit out sediment, take it out, soak it in vinegar or wine for sterilization, and then drain it for later use.

2, from the oil pan, the oil is burned to 50% heat. After the dried peppers of the peppers are fried, the onion, garlic cloves and ginger slices are sauté ed, then the crayfish, salt, soy sauce and sugar are fried in the pan for a while, and a little water is added to fry until the soup is thick. Boil the soup with a big fire. When the crayfish is cooked, simmer it with slow fire, add chicken essence and turn off the heat. Take out the crayfish for later use.

3, another wok, add sesame oil to heat, put the crayfish into the pot and slide out of the fragrance to serve.

Tasty tips

◇ The "Ma Xiao" who is not popular at the midnight snack stalls is a "food fashion" star. If you play DIY creativity according to your own taste and add pepper, thirteen incense and even cumin, you can turn into delicious magic.

◇ Crayfish grows in the mud in the river pond, and there will be sediment or small parasites between its feet, so it is necessary to carefully scrub the shell with a small toothbrush dipped in salt before cooking, especially between its feet.