The practice of crayfish is spicy, and summer is the best season to eat crayfish. At this time, the meat of crayfish is the most full, which is a snack that people often like to order, and crayfish has become our first choice food. The following is a crayfish. It's very spicy.
The method of crayfish is home-cooked spicy 1 spicy crayfish.
Ingredients: 5 kg crayfish, 1 lettuce and an onion.
Seasoning: 1 garlic, 1 beer, 1 pepper, 5 dried peppers, 20g bean paste, 1 00g chafing dish base,1onion, a slice of ginger, 5g soy sauce,1.
-Manufacturing methods and steps-
Step 1: Put the bought crayfish into a basin, brush the whole body, especially the abdomen twice with an old toothbrush, and change the water in the basin several times until the water is no longer turbid. This step is a bit time-consuming, but it's worth it for health! Everybody be patient, delicious food is waiting for you!
Step 2: After the crayfish is brushed, cut off one third of the crayfish head one by one with scissors at an angle of about 45 degrees, remove the internal organs of the crayfish, that is, black things, then grab the tail in the middle of the crayfish, take out the shrimp line around a circle, and finally remove the lung villi of the crayfish, and directly grasp the claws of the abdomen with your hands.
Step 3: After the crayfish are treated, we will rinse them several times, thoroughly clean them and drain them for later use.
Step 4: Peel the lettuce, cut it into fingers-thick strips, and cut the onion into pieces and put it in a plate; Cut the onion into pieces, cut the ginger into small particles, chop the garlic into minced garlic, and cut the dried Chili into pieces and put them on a plate for later use.
Step 5: Heat the pan to drain the oil and add a little more oil. When the fire is 70% hot, pour the crayfish into the pan, fry the crayfish until the tail of the shrimp bends, and then take it out for later use (because it is a family practice, we don't want to fry too much, just fry it for a while).
Step 5: Leave the bottom oil in the pot and heat it to 60%. Pour the chopped green onion, ginger slices, half minced garlic and green onion into the pot and stir-fry until fragrant. Then, put the dried chili, a handful of chili, 20g of bean paste and100g of chafing dish bottom material into the pot and stir-fry until fragrant.
Step 6: Pour the fried crayfish into it and stir well, then pour a bottle of beer and a proper amount of water to start seasoning. Add 5g of soy sauce,10g of soy sauce, 3g of salt, 5g of sugar and 3g of pepper in turn, stir-fry, and simmer for about10min.
Step 7: After 10 minutes, pour in lettuce and onion and cook for another 2 minutes.
Step 8: After about 2 minutes, pour in the remaining minced garlic, stir-fry a few times to collect the juice, put it on a plate, sprinkle with chives and serve!
Product map: A delicious "spicy crayfish" with fresh and tender shrimp meat Q is ready. Buy crayfish if you like!
Cooking tips—
Crayfish is our favorite unique food in China. This is a "shoulder handle for dinner". Crayfish has many flavors, including thirteen flavors, garlic flavor, original flavor and spicy flavor. These are classic flavors, and spicy is my favorite. The spicy and delicious taste constantly stimulates my taste buds, and then I take a sip of cold beer, which is as cool as ice and fire. Today's practice is spicy, you can try it if you like! But pay attention to these points when making.
(1) Crayfish must be fresh, and dead crayfish has a strong smell and is easy to turn your stomach.
(2) Crayfish is delicious, but you must pay attention to hygiene. Crayfish should be washed repeatedly, and then the head should be removed, because crayfish eat some rotting animal and plant carcasses in the water. Aquatic organisms, bacteria and toxins will gather in the body, and the head and shrimp line are the hardest hit areas, so it will be healthier to remove them.
(3) After the head is cut off, a yellow substance will be exposed. This matter is quite controversial. Some people say it is yellow, others say it is harmful. You can delete it if you don't like it.
4 eat crayfish. You can put some vegetables, lettuce and cucumbers. They'll get bored! Of course, if you don't like it, you can keep it.
(4) Don't eat too many crayfish at the same time, and be careful not to eat with vitamin C, otherwise it will be harmful to your health. Please pay attention.
The practice of crayfish is a common practice. The first method of spicy 2 crayfish: spicy crayfish
spicy crayfish
Required ingredients
Appropriate amount of crayfish, edible oil, half an onion, one green onion, one green pepper, one red pepper, two cinnamon, four fragrant leaves, two nutmeg, two Amomum tsaoko, four galangals, an appropriate amount of dried pepper, an appropriate amount of minced garlic, a package of chilli shrimp crab sauce, a spoonful of Pixian bean paste, a proper amount of cooking wine, salt, sugar and a cup of beer.
Practice steps
1, prepare a proper amount of crayfish, brush the crayfish with a brush for several times, and be sure to clean it. Then pinch the middle of the shrimp tail, twist it, pull out the shrimp line, and then break off the shell of the shrimp head. When you break the shell, you will take some shrimp yellow with you, and you can stay if you like. Shrimp cheeks are dirty, remove them. According to the above method, all crayfish are treated, washed several times and drained for later use.
2. Heat the oil in the pot to eight minutes, and then pour the crayfish into it to refuel. The purpose of this step is to separate the shrimp meat from the shrimp shell, which can also increase the umami flavor. So the oil temperature must be high, and the refueling time is about 20 seconds. If it takes too long, the shrimp will get old and then be picked up for use.
3. Next, prepare side dishes. Shred half the onion, cut one onion into pieces, and then prepare a small amount of green pepper and red pepper, all of which will be put on the plate for later use. In addition, 2 pieces of cinnamon, 4 pieces of fragrant leaves, 2 pieces of nutmeg, 2 pieces of Amomum tsaoko, 4 pieces of Alpinia officinarum, appropriate amount of dried pepper and appropriate amount of minced garlic are prepared. Prepare an empty bowl, pour a bag of chili pepper shrimp and crab sauce, or replace it with hot pot bottom material, and add a spoonful of Pixian bean paste for later use.
4. Put oil in a hot pan, pour in onions and peppers, stir-fry the smell of onions and peppers over medium heat, and then remove the residue. Add spices and spicy sauce, stir-fry red oil and fragrance, then add crayfish and stir-fry evenly over high heat. Add appropriate amount of cooking wine to remove fishy smell, continue to stir fry, then add appropriate amount of salt and sugar, stir fry to taste, add appropriate amount of beer, cover and cook for about 10 minute. 10 minutes later, you can smell the smell of crayfish, then add appropriate amount of green pepper and onion pieces, collect juice with strong fire, stir-fry until the growth stops, add onion pieces, stir-fry for a few times, and then take out the pot and plate.
The practice of crayfish is a common practice. The second method of spicy 3 crayfish: garlic crayfish
Required ingredients
2 kg of crayfish, half a catty of garlic, a proper amount of rapeseed oil, a spoonful of garlic hot sauce, a proper amount of tomato sauce, a can of beer, 2 spoonfuls of sugar, a little salt, a little chicken powder and a proper amount of chicken juice.
Practice steps
1, crayfish are dirty because of the growing environment, so be careful when washing, especially the silt and impurities in the abdomen, or it will be very fishy and bitter. After all the crayfish are scrubbed clean, cut them from the eyes of the crayfish and pick out the shrimp sacs inside, thus leaving a relatively small incision.
When you rinse it for a while, the shrimp yellow inside will not flow out. Then hold the top tail and rotate it 45 degrees left and right, so it is easy to pull out the shrimp line. Shrimp sac and shrimp line are the dirty parts of crayfish. After all the treatments, rinse with clear water several times. However, when washing, don't use too much force to avoid washing the shrimp yellow. After the above steps, the crayfish is really cleaned, and it must be cleaned when eating by yourself.
2, two pounds of crayfish probably need half a catty of garlic, garlic should be cut into minced garlic. You can't shoot garlic directly. If you shoot garlic, the garlic juice will come out and it will turn black easily in the later stage. Don't break it. It tastes tasteless. Chop it bit by bit, which is convenient to master the graininess, and the garlic flavor is still rich. Chop garlic and put it in two bowls. More minced garlic is used in the wok, and less minced garlic is used in cooking. Then wash the minced garlic in the wok a little, so that it is not easy to turn black when frying.
Crayfish need to be fried first and then fried. When the oil temperature is 60% hot, the pot can be cooked. High oil temperature can quickly fry shrimp shells, lock the water inside, keep the meat fresh and tender, and pour it out in 30 seconds to control the oil. Rapeseed oil is the best way to fry crayfish. The fried crayfish is rich in flavor and beautiful in color. From another pot, when the oil temperature is 40% hot, pour in minced garlic, stir fry over low heat, add a spoonful of garlic hot sauce, and even pour in some tomato sauce to increase the sweetness and fully cook the garlic flavor.
4. Then pour the crayfish and stir fry, so that the crayfish can absorb the fragrance of garlic. Pour a can of beer along the side of the pot and a spoonful of water. It's best to pass the crayfish in the soup, so the taste will be more uniform. Then add two spoonfuls of sugar, a little salt, a little chicken powder, and then pour in a little chicken juice to enhance the fragrance. Prepare an empty bowl, add a little minced garlic to increase the flavor of garlic, then add a little turmeric powder to increase the color, melt it with water and pour it into the pot. Garlic powder and turmeric powder are common condiments in restaurants and can be preserved if cooked at home.
After the seasoning is fully melted, turn to high fire to collect the juice, so that the garlic flavor can penetrate into the crayfish. Don't dry this juice, leave some, even the shell will have a strong garlic flavor when you eat it. Pour in bright oil to brighten the color before cooking, then sprinkle a little minced garlic and mix well. Serving is delicious.