Photo | The greedy cat who loves life

Raw materials:

Crayfish 1 000g, potatoes 2, cooking wine 20g, clear water 2 bowls, bean paste 50g, pepper 3g, pepper 3g, star anise 2g, dried tangerine peel 2g, fragrant leaves 3g, soy sauce15g, oyster sauce15g, garlic/kloc.

1. The crayfish wrings out the shrimp intestines from the middle piece of the tail.

2. Cut off the head.

3. Brush the shrimp for more than three times and change the water for three times.

4. Peel and cook the potatoes and slice them and put them on the bottom of the casserole for later use.

5. Hot pot, pour proper amount of peanut oil, add ginger slices and minced garlic and saute.

6. Take out the pre-soaked dried Chili peppers and saute until fragrant. Add bean paste and stir-fry red oil. Add star anise, dried tangerine peel, pepper, pepper and fragrant leaves.

7. Pour the crayfish into the fire and stir fry evenly. Add the cooking wine and stir fry until red.

8. Add soy sauce and oyster sauce and stir well.

9. Pour in two bowls of water and simmer for 5 minutes.

10. Take out the crayfish and code them on the potato chips, pour in the juice and simmer for 5 minutes on low heat.

1 1. finished product.

Braised crayfish

Graphic | Yipin Tangsheng Guangdong Soup Restaurant

Raw materials:

20 crayfish, one marinade, 30g soy sauce, 20g crystal sugar, 5 slices of ginger, soy sauce 100g, and proper amount of edible oil.

1. Prepare 20 crayfish, and the pot likes a bag of marinade.

2. Wash and brush the crayfish.

3. Hold the tail in the middle of the crayfish and pull it back hard to pull out the gut.

4. Cut off a quarter of the shrimp heads.

5. Dig out the black substance in the shrimp head, and the yellow one is edible.

6. Cut off tiny feet.

7. Scissors are inserted from the tail and cut the back, which is easy to taste.

8. Stir-fry ginger with cooking oil, add rock sugar, cook and color, add soy sauce, soy sauce and marinade, stir fry, add crayfish, and then add water to the surface of crayfish. Boil it with high fire, turn to low heat for 40 minutes, and simmer for 20 minutes.

Tip:

There are gills on the left and right sides of the shrimp head, which we usually don't remove. If a relative thinks it's dirty, you can also cut off the whole head.

Authentic Hunan tasty Xia

Graphic | Xinlan handmade private cuisine

Raw materials:

Crayfish 1500g, bean sprouts 100g, a little perilla, 500ml of broth, 3g of homemade spicy beef sauce, 2g of homemade Chili red oil, 2g of homemade flavor, 2g of homemade spiced powder, 4g of salt, 5g of oil and 3g of authentic spicy girl.

1. The freshwater shrimps are incubated with a little salt 1 day, and the water is changed several times during this period.

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 clear water.

4. Take a big oil from the pot, and the lobster will explode in oil.

5. Take the oil from the pan, add anise cinnamon, clove, white pepper, dried ginger and other spices and saute.

6. Stir-fry the lobster for 1 min, add the spicy girl, homemade spicy beef sauce, homemade miso and homemade Chili red oil, and stir well.

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 a base. Shrimp and broth are put into a dry pot or hot pot, and the onion is sprinkled to serve.

Tips: 1, shrimp, if it is green shrimp, the shell is soft and tender, and the color is lighter. Hard-shelled, hard-fleshed, and surprisingly large, General Black Shell Iron really has nothing to eat. 2. When buying shrimp, you should pay attention to whether the shrimp belly is clean, and the clean shrimp is raised in ponds or wild. 3. Shrimp is very dirty, so it should be kept in clear water for at least one day, then soaked in Erguotou, white vinegar and salt for disinfection, and cleaned by hand with a small brush. 4, don't remember the god horse shrimp yellow, while you enjoy it, you also enjoy his neighbor shrimp gills and the dirt inside. 5, a pot of fresh soup, is very important for shrimp, Xinlan homemade spicy beef sauce, vegetarian, Chili red oil, spiced powder with authentic spicy girl, soup, showing the perfect taste of delicious shrimp. 6. The shrimp with perilla is the tasty shrimp in Hunan.

Small lobster with garlic

Graphic | Damien_ Daimi

Raw materials:

2-3 kg of crayfish, 500- 1000ML of beer, appropriate amount of cooking oil, garlic 1- 1.5 kg, green onion 1 piece, appropriate amount of ginger, 5- 10 piece, appropriate amount of pepper, optional.

1. How to choose crayfish is divided into green shrimp and red shrimp. Green shrimp refers to the blue-white shrimp whose crayfish have just shelled. After cooking, the red color is light and slightly yellow. Shrimp shells are soft and elastic. Red shrimp refers to crayfish that has developed for a period of time after shelling. The head and tail are red or crimson, and the color is still red after cooking. Red shrimp shells are hard and have little elasticity. What kind of crayfish should we buy when cooking at home? Shrimp! Don't ask why, just try. I went to the market late and only bought red shrimp ...

2. How much lobster should I buy is a good question, and I have a good answer. How much do you want for lobster? A: 2-3 kg is the most suitable. No matter how many people eat lobster at home, 2-3 Jin of lobster is a very suitable quantity unless they really want to eat lobster feast. If you eat alone, you can only eat lobster, and 2-3 kg can basically satisfy you. Two people to eat, whether it's husband and wife, gay friends, girlfriends, eat two or three Jin of lobster, and get one or two snacks should we have, everything is just right. A family of three stutterers, two or three pounds of lobster, with two or three home-cooked dishes, is happy. A family of five stutterers, two or three pounds of lobster, and three or four home-cooked dishes, the beauty of life is nothing more than that. Guests at home, two or three pounds of lobsters with all kinds of dishes, rich and not presumptuous, especially for guests at home, because lobsters need to be peeled by hand, this occasion to eat lobsters is mainly to meet the occasion, each person eats three or five, based on the reserved guests, generally do not eat too much. If you cook too much, you'll end up with half a bowl of lobster left on the table, but it's not beautiful.

3. Prepare ingredients: Prepare garlic Since it is a garlic crayfish, garlic must be sufficient. Usually, the ratio of lobster to garlic is about 2: 1. That is, 3 kg of crayfish, we need to prepare about 1- 1.5 kg of garlic. Chopping garlic is a physical activity. In addition to chopping it raw with a knife like me (it takes about seven or eight minutes), you can also use the artifact that squeezes garlic or use a blender. But I like the graininess of garlic, so I chop it best.

4. Prepare ingredients: Prepare other ingredients After the garlic is ready, other ingredients are very well prepared. A onion, cut into sections, as long as you like. A piece of ginger, sliced, as many as you like. A handful of peppers, cut as you please. A handful of pepper, let it go or not. 3-5 teaspoons of salt, 2-3 teaspoons of sugar, chicken essence 1 teaspoon, whatever you want. (It's no joke, it really doesn't matter if you have more or less.)

5. Clean up the lobster: cleaning the crayfish needs to be cleaned when it is bought back, but it is actually not cumbersome (it is said that some restaurants will use "shrimp powder" to clean crayfish, and Baidu can "wash shrimp powder"). We must be purely manual at home. Put the bought crayfish into the pool (home dishwashing pool), add the water that hasn't eaten crayfish, and keep it clean for a period of time. You can add a small amount of salt or sesame oil to the water to help crayfish vomit dirty (generally I will ignore this step ...)

6. Pack up the lobster: How to take the crayfish How to hold the crayfish See the picture below. If you are accidentally caught by the crayfish, basically as long as it is a healthy crayfish, it will see blood when caught. This is also a way to check the quality of crayfish.

7. Clean up the lobster: Wash the crayfish abdomen with a brush, open the faucet a little, keep the water flowing carefully, and take a bath for the lobster with a brush and a lobster.

8. Clean up the lobster: After taking a bath, grab the tail fin in the middle of the tail of the crayfish with one hand and twist it left and right to pull out the shrimp intestines of the crayfish.

9. Start cooking, put oil in the pot, heat the hot pot to put oil, how much oil to put, and the right amount. What is the right amount? The right amount means that you feel almost the same. If you are not sure, it is recommended to put more.

10. When the oil is hot (don't smoke when it is hot), put onion, ginger, pepper and pepper, stir-fry until fragrant.

1 1. Reduce the heat, add 1/3 garlic (remember to leave the remaining 2/3 garlic), stir-fry and saute for about 2-3 minutes, and never fry it.

12. Pour in the crayfish, change the fire and stir fry until the crayfish basically turns red. (The process takes about 2-3 minutes).

13. Pour in beer (water), and the beer will overflow the lobster (2-3 kg of crayfish generally needs 1000ML, that is, two bottles of beer). If the beer is not enough, water can be added.

14. Add the remaining 2/3 garlic and stir well.

15. Add salt, sugar and chicken essence. 2-3 Jin of lobster needs about 3-5 teaspoons of salt and 2-3 teaspoons of sugar (the role of sugar is to neutralize the spicy taste of garlic), and the chicken essence is appropriate, but you don't have to put it.

16. When the beer (water) is boiled and bubbling, turn to medium heat.

17. Cook for 8- 10 minutes and turn off the fire.

18. After turning off the fire, cover the lid and let it sit for 10 minutes, which is convenient for eating.

19. Take out the crayfish and eat it.

Tip:

1, throw away the dead shrimp before cleaning, and don't eat it.

2. Try to cook with beer.

3, since eating lobster with garlic, garlic must be enough.

Braised and chilled crayfish

Graphic | baking well ~ steaming teaching service

Raw materials:

Crayfish 1kg, cooking wine 30ml, onion, bittern 1l and ginger.

1. Wash the crayfish with a small brush. Or put it into a Fangtai dishwasher, automatically clean it, take it out and put it into a steaming tray. Add onion ginger and sprinkle with cooking wine. Cover with a non-porous steaming tray to prevent crayfish from escaping.

2. Adjust the steamer to normal steaming mode, preheat it to 100℃ and put it into the steamer. Set 15 minutes. After steaming for 5 minutes, take out the non-porous steaming tray and continue steaming for 10 minute.

3. Take out the lobster, cool it a little, put it in a deep bowl, and pour in the crayfish that has not been marinated.

4. put it in the refrigerator and refrigerate for more than 2 hours to taste, which is the best to eat.