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How to make crayfish? The meat is firm and not loose.
The method for keeping the crawfish meat firm and not loose is as follows:

Operating materials: 3 kg of crayfish, half a green onion, 6 cloves of garlic, a small piece of ginger, pepper 15g, dried pepper 10 slice, appropriate amount of coriander, half a bag of chafing dish bottom material, 500ml of beer, 2 tablespoons of oyster sauce, appropriate amount of pepper, 3 tablespoons of oil pepper, a little salt and appropriate amount of warm water.

1, deal with crayfish first. After washing the lobster, cut off one third of the head. Of course, you can just use the tail of the shrimp, which is optional.

2. Then prepare the auxiliary materials, and wash and cut the green onions, dried peppers and coriander. Peel ginger and garlic and cut into slices. Rinse the peppers with warm water.

3. Pour half a pot of cooking oil into the pot. After the fire heats the oil temperature, put the crayfish into the pot, fry until the color of the shrimp shell turns red, and immediately remove the oil. Because there are many shrimps fried today, everyone should turn them over several times with a shovel during frying, so as to be evenly heated.

There is still a proper amount of oil in the pot, preferably more than the usual amount of cooking. Then put onion, ginger, garlic, dried pepper and pepper into a pot and stir-fry over medium heat.

5. Pour in the fried crayfish, then add the hot pot bottom material, oyster sauce, pepper and salt and mix well. Here, the chafing dish can also be replaced with any Chili sauce you like.

6. Then pour in the beer, cover it, and after the fire boils, turn to low heat and simmer 13 minutes. Beer: I suggest you don't buy too bitter beer, or the prepared crayfish will be bitter.

7./kloc-After 0/3 minutes, turn on the big fire to collect the juice, stir fry while collecting the juice until the soup is left at 1: 30, then we pour in the oil pepper and chopped coriander, stir fry evenly and serve. Tip: Don't cook crayfish for too long, or the lobster meat will melt. Generally, stew 13 minutes is enough. We have fried it at high temperature, so don't worry about being undercooked.

8. Crayfish is still delicious, and the shrimp meat is tender and tasty.