Practice 1

Ingredients: crayfish 1 kg, onion, ginger, garlic, pepper, a few red peppers, beer, sugar, salt and oil.

1, a catty of crayfish, wash the belly with a toothbrush and remove the gut.

2, onion, ginger, garlic, and three sharp peppers are also minced.

3, about two ounces of oil, this thing is fragrant with more oil. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry until fragrant, add crayfish and stir-fry, then add chopped onion, ginger, minced garlic and minced pepper one after another, and stir-fry;

4, a cup of beer in the pot, there are two or two, cover the pot and simmer.

5. After three minutes, add sugar and salt, stir fry, simmer for three minutes, and then take out the pot to eat. All the time 12 minutes from the pot to the pot.

Practice 2

Ingredients: crayfish 1 000g, chives 3-4, ginger 5, garlic 5-6, pepper 10-20, pepper 2 teaspoons, fragrant leaves 2, star anise 1 piece, cinnamon 1 piece (nail size

1, crayfish washed with a brush, shrimp? take out

2, put oil in the pot, as much as possible, after the oil is hot, pour the watercress into the fried red oil, then add ginger, garlic, pepper, pepper, star anise cinnamon, etc., continue to stir fry, stir fry the shrimp, continue to stir fry, add a little salt in the process of frying, and add cooking wine to continue to stir fry and dry.

3, add a little water after super-good, probably not the bottom of the shrimp, add sugar soy sauce and cook it over high heat.

4. When the soup is almost dry, add 2 teaspoons of vinegar, chicken essence and onion and you're done.

Delicious and spicy crayfish can also eat tips at home at any time.

1, buy crayfish to choose dark color and big head, the important thing is that the tail is big and there is more meat.

2. If you are not afraid of trouble, you can break off the shrimp head. More delicious.

3, salt must be put less, watercress is salty.

The method of spicy crayfish

Practice 1

Raw materials: peeled crawfish 300g, green onion, ginger 1/2 pieces, garlic 5-6 pieces, plenty of dried peppers, and proper amount of pepper.

Seasoning corn oil, soy sauce 1 tablespoon, soy sauce 1/2 tablespoons, steamed fish and soy sauce 2 tablespoons, vinegar 1 tsp, cooking wine 2 tablespoons, salt, sugar 1 tsp.

1, garlic and ginger are cut into small pieces, and onion and dried pepper are cut into sections;

2. Transfer the seasonings except corn oil into a small bowl in turn to make flavor juice;

3. Add oil to the pan and saute garlic, ginger, garlic, dried pepper and pepper;

4. Stir-fry the shrimps in a big fire 1-2 minutes;

5. When it turns red, add flavor juice and add a small amount of water;

6. Cover the pot cover and simmer for 6-8 minutes on medium heat, and then serve out when the soup is gradually dry.

Practice 2

Ingredients: two Jin of lobster.

Accessories: onion, ginger, garlic, star anise, two peppers, a little fragrant leaves, two pieces of cinnamon.

Seasoning: Pixian watercress, two tablespoons of sugar, two teaspoons of salt, one teaspoon of spiced powder.

1, lobster soaked in water, stir in circles with chopsticks for a while, and a lot of dirty floccules will come out. Then soak it for a while and stir it again. Change the water and stir it again. This is especially suitable for big lobsters, so you don't have to pick them up and brush them one by one.

2. The lobster tail has three petals on the left, middle and right. The petal that grows on the top in the middle is pinched and twisted with the forefinger and thumb, and the mud intestines are pulled out.

3, put oil in the pot, twice as much as cooking. Heat it and add the dried crayfish. Stir well.

4. Add all the ingredients and stir-fry until the crayfish turns red.

5. Sheng? Come to spare.

6. Add the remaining oil in the pot to Pixian watercress and stir-fry until the watercress and oil are blended. Add two teaspoons of sugar and one teaspoon of spiced powder and stir well.

7. Pour the crayfish and stir well.

1 1, a bottle of beer or a bowl of rice wine, not enough water, don't drown the lobster, just flush. Add a teaspoon of salt.

12, the fire is cooked until the soup is half down. Turn off the fire, soak for a while, and the soup can be eaten when it is a little cooler.

The practice of braised crayfish

Raw materials:

Crayfish 1 000g, 4 shallots, 2 slices of ginger, 6 cloves of garlic, 3 slices of fragrant leaves, pepper1small handful, and appropriate amount of dried peppers.

Seasoning:

2 tablespoons of soy sauce, 2 tablespoons of cooking wine, salt, sugar and chicken essence.

Crayfish should be hard-shelled, deep red in color and fierce. In this season, it is better to be female, because there is more yellow. When the autumn wind rises, you can choose male, because the paste is very delicious.

Practice:

1, the method of catching shrimp: grasp the back of crayfish with the thumb and forefinger of the left hand;

2. Hold scissors in your right hand and cut off the shrimp awn and claw;

3. Put the crayfish under running water and brush it with a small brush;

4, the tail of crayfish is divided into three pieces, and the shrimp line can be removed by removing the middle tail and twisting it;

5. Cut off the shells on both sides with scissors and remove the gills;

6. Under the eyes, cut the head with scissors (don't cut too much, the shrimp yellow will be lost if you cut too much, and you can't cut too little, and it is not easy to remove it if you cut too little dirt), and remove the dirt inside;

7. Heat the oil in the pot. When it is 60% hot, add pepper, ginger slices, garlic cloves and dried peppers, and stir-fry the fragrant leaves.

8. Immediately pour the crayfish into the fire and stir fry;

9. Add cooking wine, soy sauce and sugar and stir fry;

10, add boiling water to less than two-thirds of the shrimp, and add chives;

1 1, fire, when the soup is half-baked, add a little salt and chicken essence to taste, and then boil it a little.

Braised crayfish with crab mushroom

Ingredients: 1.5 Jin of crayfish, half a box of crab mushroom, onion, ginger, garlic, star anise, pepper, aniseed and thirteen spices.

method of work

1, crayfish minus claws, scrub clean with a brush, cut off gills, scratch with salt, and flush with water to drain.

2. Add oil to the wok, add onion, ginger, garlic, anise and pepper, add lobster and stir fry until the lobster turns red.

3. Add soy sauce, yellow wine and thirteen spices.

4. Add boiling water to the shrimps, put them in mushroom fire, boil them, add salt and turn to low heat for about 25 minutes, and add less sugar.

The method of stir-frying crayfish

Taste of dishes: medium and spicy

Main technology: frying

Time required: half an hour

Production difficulty: ordinary

Kitchenware used: frying pan

Ingredients: crayfish, dried Chili, pepper, onion, ginger, garlic, salt, sugar, chicken essence, cooking wine, spiced powder, cumin powder, pepper, coarse Chili powder and garlic powder.

Production step

1. To make dried crayfish, you must choose a small, fat and thin-shelled mother shrimp.

2. choose? The crayfish must be soaked repeatedly and changed in water.

3. Cut off all the feet of crayfish and brush them with a toothbrush.

4. Pull out the shrimp line from the tail.

5. Peel off the head shell of crayfish and remove all sundries.

6. Processed crayfish

7. Wash the shelled shrimps and control the water for later use.

8. Open a large oil pan, pour the headless lobster and turn it from time to time.

9. Fry until 7% is ripe, and take out the oil control.

10. Leave the oil in the pot, and add dried pepper, pepper, ginger, onion, garlic and salt to stir-fry.

1 1. Pour in the oil-controlled crayfish, stir-fry with cooking wine, sprinkle with spiced powder, cumin powder, pepper powder, coarse Chili powder and garlic powder when the surface feels crisp, add a little sugar and chicken essence and stir-fry a little, and then take out the pan.