700g of crayfish as main ingredient.
Accessories Rapeseed oil 50ml Ginger 4 pieces Cooking wine 50ml Zanthoxylum bungeanum 5g Garlic 5 cloves Onion 2 dried chilies 5 star anise 4 soy sauce 30ml soy sauce15ml red bean paste 1 tablespoon.
The method of spicy crayfish
1. crayfish are kept in clear water for half an hour, and when they see the muddy water crawling, they change the clear water repeatedly.
2. Then wash the lobster abdomen with a toothbrush.
3. There are 3 pieces at the tail of lobster. Take the middle piece and pull out the intestine mud.
4. Put it in clean water and wash it repeatedly.
5. Roast crayfish with rapeseed oil and red bean paste.
6. Seasoning (pepper, dried pepper, ginger slices, star anise, garlic)
7. Pour rapeseed oil into the pot, a little more. When it is 8 minutes hot, turn to a small fire, add dried peppers and prickly ash, and pick it up.
8. Add star anise, ginger slices and garlic and stir-fry until fragrant.
9. Add red bean paste
10. Turn to low heat and stir-fry until fragrant. 1 1. Turn to high heat and pour in lobster and stir-fry repeatedly until all the lobsters change color.
12. Add cooking wine
13. Add soy sauce and soy sauce.
14. A cup of boiling water is almost equal to food.
15. Pour in the fragrant pepper and dried pepper.
16. Cover with large fire until cooked.
17. Turn off the fire after adding the onion, and try the taste. It's delicious. No seasoning is needed.
Cooking skills 1. Let the lobster crawl in clear water to remove the stolen goods of the lobster itself, and the muddy water must be replaced in the middle.
2. Shrimp sausage must be removed before cooking.
3. Spicy taste can be adjusted according to one's own preference. Red oil watercress is salty, and it should be added according to one's own taste.
Be sure to cook it thoroughly before eating it.
Question 2: How to make spicy crayfish eat well? The related video of the video is 2 people.
Crawfish 800g
seasoning
Garlic, ginger, pepper, dried pepper, fennel, tangerine peel, fragrant leaves, angelica dahurica, anise, cinnamon, licorice, fragrant sand, beer 1 spoon bean paste 1 tablespoon sweet noodle sauce 1 tablespoon vinegar 1 spoon salt 1 spoon sugar/kloc.
The method of making crayfish is actually very simple, and the more troublesome domestic operation is actually the treatment process. Brush, wash, pull the intestines, open the back, and cut off a little bit of the head to facilitate the taste. Of course, slow is slow, but it's better to be clean and at ease. Can we ensure that everyone is alive and clean? Eating out, most of the time, these simple requirements are dreams.
Back to dealing with crayfish: now many shrimp stalls can help to pump intestines. But I don't really recommend it. The crawfish that have been smoked are basically dead. When you take them home and cook them, they are not so fresh. Moreover, after pumping the intestines, when cleaning, sewage can easily penetrate into the shrimp. My favorite method is to buy live shrimps home, wash them first, then draw intestines, cut their heads, and finally open their backs.
Get crayfish in four simple steps:
1, hold the back of the crayfish, put it under the tap, and scrub the surface of the shrimp with a small brush. (The place where shrimp belly and lobster tongs turn is the easiest to get dirty.)
2. Notice that there are three tail fins on the tail of crayfish. Hold the alto one, twist it hard, and then pull it out, and the shrimp intestines will follow.
3. Cut it with a clipper just behind the shrimp eye.
4. Cut it from the place where the shrimp tail sucks the intestines, put the pointed scissors in, cut it along the shrimp shell, and cut it all the way to the connection part of the shrimp head.
Practice:
Steps of spicy crayfish 1
Slice ginger and garlic, and prepare pepper, pepper, fennel, dried tangerine peel, fragrant leaves, angelica dahurica, star anise, cinnamon, licorice and fragrant sand.
Step 2
Oil a hot pan. When the oil is hot, stir-fry the ginger and garlic slices, and then add other seasonings prepared in step 1 to stir-fry until fragrant.
Step 3
Pour in the cleaned crayfish and stir-fry until the tail is completely rolled up. Add cooking wine and vinegar and stir well.
Step 4
Pour in a tablespoon of bean paste and stir-fry a spoonful of sweet bean paste.
Step 5
Add beer, bring the fire to a boil, turn to medium heat, add white sugar to refresh, cover and stew.
Step 6
When the water is about to dry up, open the lid and collect the juice with great fire.
The seasoning used in Cooking Skills Steps 1, if the ingredients at home are not complete, you can just go outside and buy a bag of braised prawns marinade.
Cut the shrimp head with a small mouth to make it easy to taste. You don't need to open your mouth wide, so as not to let the shrimp yellow loose and leak out.
Be careful, don't add even a drop of water in the whole process, burn it all with beer, which is more delicious and fragrant.
Question 3: How to eat crayfish video collection spicy crayfish practice real shot ingredients.
200g of crayfish, 20g of dried pepper, 20g of pepper, 2 onions, 4 slices of ginger, 4 slices of fragrant leaves, 5 cloves of garlic, star anise 1 piece, cinnamon 1 piece, 45ml of soy sauce, 8g of soy sauce 15ml, 8 grams of brown sugar, 5g of salt and 30 grams of high-alcohol liquor.
step
spicy crayfish
1. Wash crayfish, chop onion, ginger and garlic, and cut pepper into pieces.
2. Add a little more oil to the pot than usual, heat it to 30%, and add pepper, pepper, onion, ginger and garlic to stir-fry the fragrance.
3. Add the washed crayfish and stir-fry evenly, then pour in white wine, soy sauce and soy sauce, and add white sugar to stir-fry until fragrant.
4. After seeing the crayfish curl, add spices such as fragrant leaves, star anise and cinnamon, pour in 200ml of clear water, cover and simmer for 8 minutes with medium heat, and finally add appropriate amount of salt to taste, and adjust the fire to slightly dry the soup.
Question 4: How to eat lobster? Don't you know how to eat lobster? Buy me a kilo.
Question 5: Lobster practice video main ingredients
Lobster (2 Jin)
Pixian watercress (two tablespoons)
ingredients
Onion (one)
Ginger (one piece)
Garlic (one end)
Star anise (two)
Pepper (a little)
Fragrant leaves (two pieces)
Cinnamon bark (one piece)
cookware
deep fryer
classify
Common dishes, seafood and hot dishes, summer recipes, spicy cooking for one hour, ordinary difficulty
Raw material map
Buy lobster, soak it in water, stir it in circles with chopsticks for a while, and a lot of dirty flocculent things will come out. Then soak it for a while and stir it again. Change the water and stir it again. This is especially suitable for big lobsters, so you don't have to pick them up and brush them one by one. Still relatively clean.
Lobster tail has three petals on the left, middle and right, and the petal growing on the top in the middle is pinched and twisted with the forefinger and thumb, and the mud intestines are pulled out.
Same as step 3.
Same as step 3.
Put oil in the pot, twice as much as cooking. Heat it and add the dried crayfish. Stir well.
Add all the ingredients and stir-fry the crayfish until they turn red.
Take it out for later use.
Put the remaining oil in the pot into Pixian watercress and stir-fry until the watercress and oil are mixed. Add two teaspoons of white sugar and one teaspoon of spiced powder and stir well.
Pour in crayfish and stir well.
Mix a bottle of beer or a bowl of rice wine, not enough water, don't drown the lobster, just flush. Add a teaspoon of salt.
The fire boiled the soup to half. Turn off the fire, soak for a while, and the soup can be eaten when it is a little cooler.
Tip:
1, don't cook for too long, the meat will get old if it takes too long. ,
Question 6: Do crayfish want to go to the shrimp line and head? I think all the videos on the Internet are alive and boiled directly in water. Isn't it unsanitary? Crayfish will die quickly if the shrimp line and head are removed, and the dead shrimp will easily become loose in meat and taste worse after cooking, which is obviously different from living cooking. Crayfish should be cleaned before cooking. The specific method can be soaked with clear water+salt+vinegar or baking soda (baking soda without vinegar can only use salt). It usually takes more than half an hour to let crayfish spit out sediment and excrete garbage, and then scrub it with a brush, so that cooking is more hygienic. I guess you're worried about parasites. You can kill parasites by cooking crayfish thoroughly. Don't eat shrimp thread, gill and stomach pouch when eating.
Question 7: Is there a video of killing crayfish? Because of the washing of crayfish, the dead crayfish can't be eaten, which means that they are alive before they are put into the pot, and they are made by themselves, because of the high content of protein in crayfish. Remember, it means that the shrimp is dead before it is put into the pot. If the tail is straight, it is best to look at the body of the fried crayfish and be sure to eat it all at once. If the tail curls, protein will do great harm to human health after decay. Before eating crayfish, crayfish in most restaurants are prepared in advance. After soaking crayfish in clear water for two to three hours, cooking is time-consuming.
3, because eating too much protein is also easy to cause indigestion. However, don't eat too much crayfish, so it is recommended that crayfish be cooked.
2. Cook at high temperature before eating, and then scrub clean 1
Question 8: the most authentic steamed lobster making video, how to make steamed lobster video tutorial preface This is a dish I like very much. Now I will share the practice with you, hoping to help you.
Question 9: video tutorial on the practice of braised crayfish, how do crayfish make braised prawns to make authentic Qianjiang-style braised prawns:
Ingredients: crayfish1500g.
Seasoning: 25g of white sugar, special spice package for braised prawns 1 piece (8g of cinnamon, 8g of anise and 8g of fennel, 8g of yuguo, 0g of tsaoko, 0g of Amomum villosum, 0g of angelica dahurica15g, 2g of fragrant leaves and 5g of cardamom), which can remove fishy smell and enhance fragrance.
20g of ginger slices, 50g of garlic seeds, 30g of Dahongpao pepper, 30g of Fujian pepper and Wang Gan pepper, 25g of Jingsha hot sauce, 0/0g of Chili powder/kloc-0, 5g of monosodium glutamate15g, 2 1 g of salt, 25g of Chinese liquor, 600g of beer and 600g of coriander1.
Cooking steps:
1. Break the middle part of the shrimp tail, draw out the sand line, cut off the head 1/5 with scissors, pull out the internal organs, and keep the shrimp yellow.
2. Rinse the lobster repeatedly in water until the water quality is clear. The method is to soak in clear water, but not to rinse with running water to prevent the "shrimp yellow" in the skull from being washed away.
3. Heat the pan with cold oil, add 500 grams of salad oil, add 25 grams of sugar (it is best to use rock sugar), and fry until the color is brown and red (the sugar color can be fried now, or it can be used after being fried in advance). Then add the special spices for braised prawns and stir-fry for 10 second, then add ginger slices, garlic, Dahongpao pepper, Fujian pepper, Wang Gan pepper and special sauce and stir-fry until fragrant.
4. Add lobster and stir-fry until the shrimp shell turns red, cook high-grade white wine to remove fishy smell, add beer to enhance flavor, add 250 grams of water as solvent, and add monosodium glutamate and salt to taste. Cover, simmer on medium heat 15 minutes, and put coriander out of the pot.
Question 10: lobster practice video tutorial materials
lobster
garlic bulb
scallion
oil
light soy sauce
salt
chicken essence
cooking wine
fans
Steamed vermicelli with garlic lobster
Wash the lobster and soak the vermicelli in water until soft.
Lobster head and body are cut, the body is split, the black line is removed and placed on the soaked vermicelli. Note: vermicelli can be slightly scalded with hot water first, and then mixed with a little soy sauce, chicken essence and salt before serving. If the vermicelli is already soft after soaking in water, you don't need to scald hot water, but you can put it on the plate directly (because the vermicelli that is easy to be soft and rotten is easy to paste after scalding hot water, so this step should be chosen according to the texture of the vermicelli).
Then, mix garlic, soy sauce, salt, chicken essence and cooking wine and pour them on the shrimp meat.
When pouring the juice, the shrimp reacted badly, and the shrimp trembled for more than ten seconds ~ It seems that the nerves are still very feeling ~ Let's take a look at it, hee hee ~ The lobster after pouring the juice is bent than before. Then steam in a steamer for 12 minutes.
Put two spoonfuls of oil in the pot, sprinkle chopped green onion on the lobster, heat the oil to 70%, pour it on the lobster, and then serve.