Many people like to eat crayfish in summer, and summer is the best season to eat crayfish, because summer is the breeding season of crayfish, and the meat quality of crayfish is the most full at this time. Let's learn about the practice of cold crayfish tail.

The practice of cold crayfish tail daquan 1 1, practice,

Seasoning: Jiang Mo, minced garlic, chopped green onion, Chili noodles, plenty of oyster sauce, plenty of pepper, steamed fish soy sauce, rice vinegar, beer, sesame oil, salt, sugar and chicken essence.

1, pinch the head of the crayfish with your hands;

2. Remove the crayfish skull shell;

3. Turn the crayfish around and see the tail in the middle of the tail;

4. Hold the tail in the middle with your right hand and pull it hard to pull out the gut of the shrimp;

5. Put it under the faucet and carefully brush the crayfish with a toothbrush; (It is easy to hide dirt in the abdomen, so brush it a few times.)

6. Put the washed lobster into clear water, remove it after washing, rinse it with running water, and finally drain the water for later use.

Second, the practice,

1. After the crayfish are cleaned up, drain the water thoroughly;

2. When the hot oil in the pot is 60% hot, fry the crayfish. After all the crayfish turn red, pick them up and dry them for a while;

3. Put the crayfish in the oil for the second time and fry it again until the crayfish is fried thoroughly, and pick it up and put it in a big bowl;

4. While the crayfish is still hot, add all the seasonings and mix well with the crayfish (remember those seasonings, they are delicious together).

5. After mixing, let it stand for 30 minutes, so that the crayfish can taste and cool well.

Third, the main points in the process of deployment, try the salty taste with your mouth. I put the amount of those seasonings by feeling, so it is difficult to have a specific amount. But one thing, the amount of oyster sauce and pepper is too much.

The practice of cold crayfish tail daquan 2 The first practice of crayfish: spicy crayfish

spicy crayfish

Required ingredients

A proper amount of crayfish, edible oil, half an onion, a green onion, a handful of green pepper, a handful of red pepper, 2 pieces of cinnamon, 4 pieces of fragrant leaves, 2 pieces of nutmeg, 2 pieces of Amomum tsaoko, 4 pieces of galangal, a proper amount of dried pepper, a proper amount of minced garlic, a packet of chilli shrimp crab sauce, a spoonful of Pixian bean paste, a proper amount of cooking wine, salt, sugar and a beer.

Practice steps

1, prepare a proper amount of crayfish, brush the crayfish with a brush, brush it several times, and be sure to clean it. Then pinch the shrimp tail in the middle, twist it, pull out the shrimp line, and then break off the shell of the shrimp head. When you break off the shell, you will take away some shrimp yellow, and you can stay if you like. Shrimp gills are dirty, remove them. According to the above method, all crayfish are treated, and finally washed several times and drained for use.

2. Heat the oil in the pot to eight minutes, and pour the crayfish into it for oiling. The purpose of this step is to separate the shrimp meat from the shrimp shell, which can also increase the flavor. Therefore, the oil temperature must be high, and the oiling time is about 20 seconds. If the time is too long, the shrimp meat will get old and then be picked up for use.

3. Next, prepare the side dishes. Half the onion is shredded, one green onion is cut into sections, and then a small amount of green pepper and red pepper are prepared, all of which are put into the plate for later use. Also prepare 2 pieces of cinnamon, 4 pieces of fragrant leaves, 2 pieces of nutmeg, 2 pieces of Amomum tsaoko, 4 pieces of Alpinia officinarum, a proper amount of dried peppers and minced garlic. Prepare an empty bowl, pour in a bag of chilli shrimp and crab sauce, or use hot pot bottom material instead, and add a spoonful of Pixian bean paste for later use.

4. Put oil in a hot pot, pour in onion and pepper, fry the smell of onion and pepper on medium heat, and 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 a proper amount of cooking wine to remove the fishy smell and continue to stir fry.

Then add a proper amount of salt and sugar, stir-fry to taste, add a proper amount of beer, cover and cook for about 10 minutes. /kloc-After 0/0 minutes, you can smell the scent of crayfish, then add a proper amount of green pepper and onion pieces, collect the juice with strong fire, stir-fry until it stops growing, add the onion pieces, continue to stir for a few times, and then take out the pot and plate.

The spicy crayfish made in this way, the shrimp meat is tender and delicious, spicy and delicious, and it is clean and hygienic at home, and the family can rest assured when eating it. Friends who like it can collect it and try to cook it for their families when they have time.

The second method of crayfish: garlic 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 tablespoons 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 them, especially the silt and impurities in the abdomen, and be sure to wash them thoroughly, otherwise they will be fishy and bitter. After all the crayfish are scrubbed, cut them from the eyes of the crayfish and pick out the shrimp sacs inside, so that the cut left is relatively small. When you rinse it for a while, the shrimp yellow inside will not flow out. Then hold the top piece of tail.

It is easy to pull out the shrimp line by rotating it 45 degrees left and right. Shrimp sacs and shrimp lines are dirty parts of crayfish. After all the treatment, rinse them 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 washed, and it must be washed when you eat it 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 has no taste after eating. Chop it bit by bit, which is convenient to master the graininess, and the garlic flavor is still rich. After chopped garlic, put it in two bowls. More minced garlic is used in the wok, and less minced garlic is used when cooking. Then wash the minced garlic used in the wok a little, so that it is not easy to turn black when frying.

3. Crayfish needs to be fried before frying. When the oil temperature is 60% hot, the pot can be cooked. The high oil temperature can quickly fry the shrimp shell, lock the moisture inside, keep the meat fresh and tender, and pour it out in 30 seconds to control the oil. It is best to use rapeseed oil 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 some tomato sauce to increase the sweet taste and fully boil out the garlic flavor.

4. Then pour in 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 pour in a spoonful of clear water. It is best that the soup can not pass the crayfish, so that the taste will be more even. Then add two spoonfuls of sugar, a little salt, a little chicken powder, and then pour in a little chicken juice to add flavor. Prepare an empty bowl, add a little garlic powder to increase the fragrance of garlic, then add a little turmeric powder to increase the color, melt it with clear water and pour it into the pot.

Garlic powder and turmeric powder are common condiments in restaurants, and they can be kept if they are cooked at home. After fully melting the seasoning, 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, and even the shell will have a strong garlic flavor when eating. Before taking out of the pan, pour in bright oil to brighten the color, then sprinkle a little minced garlic and mix well. Serve delicious.

The garlic-flavored crayfish made in this way is tender and tender, and it smells of garlic from the inside out, especially soup, bibimbap and noodles. Friends who like it can collect it and try to cook it for their families when they have time.

The third method of crayfish: crayfish with garlic

Small lobster with garlic

Required ingredients

Crayfish1500g, garlic 200g, a small piece of ginger, half a red pepper, 350g of vegetable oil, 30g of garlic hot sauce, 350g of beer, 4g of white sugar, 2g of chicken essence, 8g of concentrated chicken juice, 2g of red Zhejiang vinegar and a proper amount of water starch.

Practice steps

1, First of all, we prepare high-quality crayfish1500g, put it in a basin, add clean water and let it rest for 4 hours. The purpose of rest is to let the crayfish excrete impurities from the body, and then scrub the crayfish several times. This step must thoroughly scrub the abdomen and back of the crayfish. When we brush, we need to control the lobster pliers first to avoid hurting our hands.

The next step is to start "three cuts and one pull": the first cut is to cut off the shrimp head, then break it down and cut off the shrimp head. The purpose of this step is to remove the shrimp sac inside the shrimp head while retaining the shrimp yellow; The second cut is to cut off the eight feet of crayfish, which are easy to fall off during cooking and affect the appearance.

Therefore, it must be removed, and after the feet are removed, the shrimp line is pulled out; The third cut, and then cut the shrimp back with scissors, which is more convenient to taste when burning.

2. Next, prepare the auxiliary materials. Prepare 200 grams of garlic and chop it for later use. Garlic can't be patted with a knife, otherwise the fragrance is not enough. After garlic is chopped, put it in a basin and add appropriate amount of water to clean it several times. The purpose of this step is to reduce the starch in garlic, and also to prevent bitterness after frying in fire.

After the minced garlic is cleaned, filter out the squeezed water with gauze for later use. Prepare a small piece of ginger (about 20g) and cut it into Jiang Mo for later use. Prepare half a red pepper (about 20 grams) and cut it into granules for later use. The purpose of adding red pepper is to match colors. Friends who like spicy food can also use millet spicy instead.

3. Let's start cooking. First, let's heat the pot. After the pot is heated, add 1 tablespoon vegetable oil (about 350g). After the oil temperature is 70% hot, put in the processed crayfish, and then stir-fry the crayfish over medium-high fire until fragrant. Stir-fry until the tail of crayfish is completely rolled up.

You can take it out for later use. Then directly add half of the garlic into the pot, stir-fry the garlic with medium and small fire until it is completely fragrant, and add the chopped Jiang Mo and minced red pepper in the middle. After the auxiliary materials are sauteed, add a proper amount of garlic hot sauce (about 30g) into the pot, and after the garlic hot sauce is sauteed, add the fried crayfish and stir well.

4, stir fry evenly, add the right amount of beer (about 350 grams). Add an appropriate amount of clean water (about 300g), and after the fire boils, turn to low heat to collect juice 10 minute. The purpose of this step is to cook the crayfish to taste. /kloc-After 0/0 minutes, start seasoning, and add 2 tablespoons of white sugar (about 4 grams) to the pot.

Add chicken essence 1 spoon (about 2g), add appropriate amount of concentrated chicken juice (about 8g), add appropriate amount of red Zhejiang vinegar (about 2g), and continue to cook for 2 minutes after adjusting the taste. After 2 minutes, add the remaining minced garlic and fry in the pan until it is cut off. After the minced garlic is cut off, add a proper amount of water starch to thicken it. After the soup is thickened, it can be taken out of the pot and put on the plate.

The crawfish with garlic made in this way is rich in garlic flavor and fragrant in lips and teeth. The steps are explained in detail, and you can start cooking after reading it, and the taste is not lost to the chef's cooking. Friends you like can collect them and try to cook them for your family when you have time.

The fourth method of crayfish: braised crayfish in oil.

Braised crayfish in oil

Required ingredients

Crayfish 1 500g, ginger 40g, garlic 50g, star anise 4, cinnamon10g, dried pepper 4g, green pepper10g, bean paste 20g, sweet noodle paste15g, spicy red oil 20g and vegetable oil 20g.

Practice steps

1, First of all, we prepare high-quality crayfish1500g, leave it in clear water for a few hours, then wash it clean, and then use the method of "three cuts and one pull" to handle it for later use. For details, please refer to the method of "Crawfish with garlic" above. After the crayfish is processed, the next step is to prepare accessories.

2. Prepare 40 grams of ginger and cut it into slightly thicker slices for later use, and prepare 50 grams of garlic and cut it into granules for later use. Then add 4 star anises, 10 grams of cinnamon, 4 grams of dried chili, and 10 grams of green pepper to the bowl of the head. Friends who don't like hemp flavor can also add less. Then prepare 25 grams of bean paste, prepare 15 grams of sweet noodle paste, and finally prepare 20 grams of spicy red oil. Next, we start cooking.

3. First, we heat the pot. After the pot is heated, we add 250g of vegetable oil. After the oil temperature is 40% hot, we add the prepared materials and spices, and then turn to medium heat to fry the spices. Add the prepared bean paste and stir-fry the red oil after frying.

Stir-fry the bean paste and add the cleaned crayfish. Then stir-fry the crayfish in medium heat until it is cooked. Add the prepared sweet noodle sauce after stir-frying, add the prepared red oil after a few times, add 500 ml of beer, and then add a proper amount of water. After the fire is boiled, start seasoning.

4. Add 3 grams of salt to the pot, add 10 grams of sugar, add 1 gram of pepper, and finally add 4 grams of thirteen spices, then turn the heat down and cover the pot and stew for 15 minutes. When the soup is slightly thick, add 3 grams of monosodium glutamate, and finally uncover the lid 3 minutes before taking off the pot. Continue to turn to medium heat to thicken and brighten the soup, and then take it out of the pot and put it on the plate.

The braised crayfish made in this way is spicy and delicious, and the more you eat it, the more enjoyable it is. The method is explained in detail, and the taste is not worse than that of the hotel. Friends who like it can collect it and try to cook it for their families when they have time.

The practice of cold crayfish tail daquan 3 the first kind of garlic crayfish

foodstuff

Two Jin of crayfish, 4 heads of garlic, star anise, fragrant leaves, crystal sugar, cinnamon, oyster sauce, soy sauce and salt.

method of work

1, wash the bought crayfish twice, then brush it with a brush to clean it, and remove the head and intestines of the crayfish.

2, garlic peeled and broken, chopped into minced garlic.

3. Pour the oil in the pot, which is twice as much as the oil when cooking. Pour the minced garlic into the oil and stir fry until fragrant, then pour the crayfish and stir fry evenly, and add the beer without crayfish.

4. Add star anise, cinnamon, fragrant leaves, rock sugar, salt, two spoonfuls of soy sauce and one spoonful of oyster sauce to the pot, and then turn to medium heat for 20 minutes.

The second kind of crayfish with garlic paste

Ingredients:

A catty of crayfish tail, a head of garlic, and 3 millet peppers. A little coriander.

Practice:

1, put the crayfish into the pot, add wine and cook for two minutes, and set aside. Crush garlic and millet spicy and set aside.

2. Cook the base oil in the pan and stir-fry the garlic until fragrant. Add 1 spoon Pixian bean paste, stir-fry the red oil and pour the crayfish into it and stir well. Pour half a bottle of beer, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of sugar and a little salt, stir-fry and stew for three minutes, and sprinkle coriander out of the pot.

No.3 spicy crayfish

Tips for cleaning crayfish

1 Wash the bought crayfish twice with clear water, pick out the dead crayfish and throw them away directly. It is said that the dead crayfish are poisonous.

2. Grasp the two big pincers of crayfish by hand, subtract1/3 from the head with scissors, and remove the sandbags on the head (when you take them out, you will see that they are full of cream yellow).

3. Grab the middle tail and tear out the shrimp line. (If it is difficult to tear, use scissors to cut the edge of1/2, and don't cut the shrimp line in the middle, then pull it hard, which is very good.)

4. Brush the abdomen and mouth of crayfish with a brush, and finally rinse it.

method of work

1:2kg crayfish are cleaned according to the above steps.

2: Heat oil in the pot, directly put it into the crayfish, fry it until the crayfish turn red, and then take it out (for the sake of tender shrimp).

3: Put onion, ginger, garlic and onion in another pot and saute until fragrant. Add 20g dried pepper, 10g green pepper, 15g pepper, cinnamon 1 root, 4 pieces of star anise and 5 pieces of fragrant leaves. Stir-fry for 2 minutes and add Pixian bean paste 1 tablespoon/kloc.

4: Stir-fry the crayfish in the fire for 2 minutes, add water just equal to the crayfish, and boil it in the fire. After boiling, add 2 tablespoons of chicken essence, light soy sauce and cooking wine, and simmer for 10 minute.

5: Then add 2 tablespoons of sugar, thirteen spices 1 tablespoon, Chili noodles 1 tablespoon and simmer for 0 minute/kloc-0. Finally, add 2 tablespoons of pepper oil and cook for 5 minutes. Sprinkle coriander and sesame seeds before cooking.

No.4 crayfish risotto

Ingredients:

A box of spicy crayfish, a bowl of rice left, and a chive.

Practice:

1, the crayfish need not be thawed and poured into the pot, and appropriate amount of water is added. After the fire is boiled, turn to low heat and simmer for five minutes.

2, crayfish shelled for use, and remove the ingredients in the soup.

3. Use the soup in the pot, pour in the rice and cook until soft, add crayfish, sprinkle with shallots and serve.

No.5 spicy crayfish

Detailed preparation of ingredients:

Two Jin of crayfish.

Spices: three star anise, a handful of pepper, a handful of dried pepper, 4-5 millet peppers, 8-9 fragrant leaves, two segments of cinnamon, a small handful of clove, two tsaoko and two nutmeg.

Ingredients: 1 section of old ginger, 4 ~ 5 cloves of garlic, 5 ~ 6 shallots, 1 spoon of salt, 1 spoon of sugar, appropriate amount of soy sauce, and appropriate amount of white wine.

Practice:

1, clean crayfish and buy fresh crayfish. Mine is handled by the boss. If you handle it yourself, you can cut off the shrimp head, pick out the sandbags, and then grab the middle of the tail and screw out the shrimp line. Carefully brush the abdomen and feet of crayfish with a brush, which is difficult to brush, but try to clean it.

2. Cut the dried pepper and millet spicy in the spices into sections, and put all the spices in a bowl! Convenient and free of dishes, washing dishes is very tiring!

3. Separate the shallots and leaves, cut the shallots into long sections, chop the leaves for later use, crush the garlic, and slice the ginger for later use.

4. Add a few slices of ginger to the crayfish under cold water, a little cooking wine and drowning, and go to the dirt. Blanch, remove, rinse and drain for later use.

5. Stir-fry shallots, ginger and garlic in hot oil, then add spices and stir-fry, then add blanched crayfish and stir-fry, so that the fragrance seeps into crayfish.