Making lobster (scientific name: crayfish in the north)

Dry red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion and minced coriander.

production process

1. First, keep the lobster in clear water for at least one or two days, and let the shrimp spit out all the silt in its body. Wash the lobster with an abandoned toothbrush, especially the joint between the head and the body, which is very dirty;

If necessary, consider removing the head of the lobster and making a cut on the back of the tail of the shrimp to tear off the black line.

2. Put the oil in the pot, heat the oil and put the shrimps in the oil. At this time, don't put salt. When the surface of the shrimps turns red, quickly pick them up for later use and take them out of the pot.

3. Put a proper amount of vegetable oil in the pan, stir-fry garlic and ginger in the pan with medium fire, then put shrimp, star anise and cinnamon in the pan and cook with high fire

4. Boil the water for 3 minutes, then pour in the prepared red pepper, refined salt, soy sauce, vinegar, etc. and wait for a while;

5. Turn to medium heat, add a proper amount of cooking wine, add water to half of the main ingredients, cover the lid, and simmer for 1 minutes on medium heat. When the water is boiled into thick juice, add chopped green onion to the pan and serve the bowl.

if you like spicy food, you can add spicy sauce containing lobster sauce, which is more spicy and rich! Making ingredients

5g of fresh crayfish, 3 shallots, 1 ginger, 6 cloves of garlic, 1 tablespoon of pepper and 6 dried peppers; Seasoning: 1 tsp sesame oil, 1 tsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt and 1/2 tsp monosodium glutamate;

Production process

1. Wash the crayfish and cut the mouth at the thick skin; 2. Cut the scallion into sections

3. Wash and cut the ginger and garlic into powder;

4. Wash the onion leaves and pepper, chop them into powder, and add a little boiled water, refined salt, monosodium glutamate, sesame oil and balsamic vinegar to make a flavor juice;

5. Pour a proper amount of boiling water into the pot, add onion, Jiang Mo, minced garlic, pepper and cooking wine, bring to a boil, add crayfish, and dip them in the sauce after cooking.

characteristics: spicy and delicious.

you can also stir-fry and simmer before collecting the juice, and it tastes great. Making ingredients

Ingredients: 5g of lobster larvae (big-headed freshwater shrimp).

seasoning: 1g vegetable oil (5g actual consumption), 3g refined salt, 4g monosodium glutamate, 3g chicken essence powder, 15g cooking wine, 1g Guilin Chili sauce, 1g bean paste, garlic paste, ginger and garlic, 15g perilla, 1g dried pepper powder, 5g onion and 5g fresh soup.

Production process

1. Slaughter the lobster larvae, wash them and marinate them in ginger, onion and cooking wine juice for half an hour. 2, the bean paste is finely chopped, ginger and garlic are minced, perilla is chopped, and onion is cut.

3. Place the pan on a high fire, add vegetable oil, and when it is 6% hot, add lobster, fry it a little, and pour it into a colander to drain the oil.

4. Leave the bottom oil in the pot, add dried pepper powder, bean paste, garlic paste, chili paste, Jiang Mo and minced garlic, stir-fry the lobster, cook the cooking wine, add fresh soup, salt, chicken powder, monosodium glutamate and perilla, stir-fry the lobster with medium heat until it tastes delicious, collect the thick soup with high heat, and take it out of the pot and put it into the soup basin.

characteristics:

bright red color, smooth and tender texture and spicy taste. Ingredients: crayfish and soybean sprouts

Accessories: homemade spicy beef sauce, homemade Chili red oil, homemade miso, homemade spiced powder, salt, authentic spicy girl, oil, perilla frutescens, and broth. 1.

2. Pour in a lot of Erguotou, white vinegar and salt, and scrub the shrimp belly with a brush.

3. remove the head, gills, intestines and back of the shrimp, and rinse with clean water.

4. sit in the pan and add a large amount of oil, then add lobster until the oil is red.

5. oil in a pan, add anise cinnamon, clove, white pepper, dried ginger and other spices and saute.

6. add lobster and stir-fry for 1 minute, add spicy girl, homemade spicy beef sauce, homemade miso and homemade Chili red oil, and stir-fry evenly.

7. add stock, bring to a boil with high fire, add perilla, salt and spiced powder, turn to low heat and stew for 15 minutes.

8. bean sprouts are used as the base, shrimp and broth are put into a dry pot or hot pot, and scallions are sprinkled to serve. Main ingredients: crayfish

Accessories: green onions, ginger, garlic, dried peppers and pepper

Seasonings: light soy sauce, dark soy sauce, steamed fish and soy sauce, cooking wine, salt, white sugar, salt, aged vinegar, cooking oil 1. Add oil to the pot, and put garlic slices, ginger slices, onion, dried pepper and pepper into the pot together.

2. Pour in the washed and bearded crayfish. After buying back the crayfish, put it into a basin, rinse it with clear water twice, then add 2 tablespoons of salt, and then pour in clear water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestine) of crayfish: control the crayfish with one hand, hold the tail wing in the middle of the crayfish tail with the other hand, and gently pull it off. If it is dangerous to handle this way, you can put the crayfish in a basin and freeze them in the refrigerator, so that the crayfish will be honest.

3. Add soy sauce, soy sauce, steamed fish and soy sauce, vinegar and cooking wine, and add a small bowl of water.

4. Add salt and sugar and mix well.

5. Cover the lid and press the cooker button to start the automatic cooking program.

6. When the cooking is finished, put it in a plate. Ingredients: crayfish

Accessories: garlic seed, capsicum frutescens, perilla frutescens, star anise, Calories of fragrant leaves: 465 calories

Potassium: 275 mg

Phosphorus: 114 mg

Sodium: 1126 mg

Calcium: 425 mg

protein: 74 g

Selenium: 39.5 μ g

Iron: 32 mg

Vitamin. G

copper: 5.35 mg

vitamin B2: .9 mg

vitamin B1: .1 mg Changsha people like to eat tasty shrimp, which can only be described as "crazy". Tasty shrimp appeared in Changsha in the 199s, and after a long period of more than ten years, it has always been loved by people in Changsha who have a sharp mouth, which can be said to have created a miracle of eating shrimp. Compared with restaurants and restaurants, although the storefront environment for eating tasty shrimp is not very good, some even sit on the side of the road to eat, but from famous brand hosts to film and television celebrities to ordinary people, they can't resist the temptation of such a small tasty shrimp, and they must eat it once before they can enjoy themselves.

Summer is the best season to eat tasty shrimp. When the night falls, walking in the streets and lanes of Changsha, you will find that almost all diners at each table are "bared their teeth" at the pots of tasty shrimp on their tables. Although all of them are red-mouthed, tearful and sweaty, they are still so happy and full of fighting spirit.

Tasty shrimp, which Changsha people like to call lobster, is actually not lobster. Shrimp is about five inches long, with double pliers and hard shell; Legend has it that it was introduced from Australia. Later, there were no natural enemies, and it was everywhere. It even liked to make holes under the levee, which harmed one side and grew very fast. Therefore, Changsha people ate it while carrying a look of killing the people. Changsha people's love for tasty shrimp has prompted the production and taste of tasty shrimp food to become a characteristic culture in the city. Changsha held three tasty shrimp festivals in 25, 26 and 28 respectively.

Tasty Shrimp Festival was launched at the Window of the World in 25, and it attracted more than 4, participants in just 2 days. In 26, the second Tasty Shrimp Festival, focusing on the World Cup, set up a 3-inch super-large screen color TV at the festival site, a unique ball-watching venue on the top of the red, blue and white satin packaging ceiling, and the flags of 32 participating teams were hung around, which was very lively. At the same time of watching the game, more than 1 kinds of Changsha's most representative taste shrimps, such as Siyan, Yang Glasses and Spicy Afraid, will also make fans addicted to their eyes and mouths. According to the organizing committee of Tasty Shrimp Festival, a series of interactive games will be launched during the intermission of the game. Fans can win 4 copies of Tasty Shrimp for free by participating in the games, and each fan can also get a bottle of beer for free. There will be a shuttle bus to send fans back to the city at 11: 3 every night.

In p>28, the third Tasty Shrimp Festival was held at the end of September to avoid the peak of the Olympic Games, which is a good season to eat Tasty Shrimp. During the 7-day Beijing Tasty Shrimp Carnival, eight of Hunan's most famous "shrimp shops" booths were surrounded by citizens and tourists, and the whole scene was full of fragrance. Many diners found it across the street smelling the fragrance, and they * * * "destroyed" more than 3, kilograms of crayfish.