Main ingredients: 1000 grams of crayfish, 50 grams of thirteen spices. Accessories: 4 green onions, 2 slices of ginger, 6 cloves of garlic, 3 slices of spices, pepper 1 small handful of dried chili pepper, soy sauce 2 tbsp, refined salt, 2 tbsp of cooking wine, sugar, MSG moderate. Step 1. Grab the shrimp: Use the thumb and index finger of your left hand to grasp the back of the crayfish. 2. Hold the scissors in your right hand and cut off the shrimp awns and claws.
3. Place the crayfish under running water, use a small brush to brush the whole body carefully. 4. The tail of the crayfish is divided into three pieces, pinch off the middle piece of the tail and twist it will be able to remove the shrimp line. 5. Use scissors to cut off the two sides of the shell, remove the gills. 6. Below the eyes, use scissors to cut open the head (don't cut more than one, more than one shrimp yolk will be lost, and can't be cut less, less than one can not easily get rid of the dirt), remove the dirt inside. 7. Inside the dirt. 7. pot of hot oil, sixty percent hot, into the pepper, ginger, garlic cloves, dried chili peppers, incense leaves stir fry flavor. 8. then pour into the crayfish stir fry over high heat. 9. seasoning wine, soy sauce, sugar, stir fry. 10. add boiling water did not reach the shrimp at two thirds of the place, into the scallions. 11. high heat, to be half of the broth, put in a little salt and seasoned chicken, slightly burned to start. Tips crayfish to shell hard, color deep red, fierce for good, this season, to the mother is good, because the yellow more, to the autumn wind up when you can choose the male, because the paste is very tasty. Production method two raw materials: crayfish. Seasonings: green onion, ginger, garlic, cumin, pepper, star anise, black beans, small red chili, cooked white sesame seeds, salt, sugar, pepper, oyster sauce, chicken essence, abalone juice. Practice 1, scallions cut into sections, ginger slices, spices ready. 2, crayfish bought back first with water plus a few drops of sesame oil to raise, to be they spit out the dirt, more than a few times to change the water and then use a toothbrush before and after the clean. 3, the pot of oil sautéed scallions, ginger and garlic, small red pepper segments, cumin, peppercorns, star anise, tempeh. 4, sautéed after the flavor of the pouring into the crayfish. Braised crayfish practice two illustrations braised crayfish practice two illustrations (9) 5, cooking wine into the salt, sugar, chicken essence. 6, add oyster sauce 2 tablespoons of stir-fried flavor plus boiling water, large fire boil to small fire burn flavor. 7, into the abalone juice stewed over high heat for 10 minutes to collect the juice. 8, sprinkle with cooked sesame seeds before the pot, a few drops of sesame oil. Production method three materials: lobster 500 grams Ingredients: green onion, ginger, garlic, pepper, cumin, soy sauce, cooking wine, sugar Practice: 1, lobster brush clean abdomen, go to the head of the whiskers, go to the front of the claws, the head on both sides of the shell cut to remove the gills of the shrimp. 2, the bottom of the pot of oil is hot under the garlic granules, ginger, pepper, cumin, green onions, white popping incense for a while, and then add the dry chili and sesame leaves (the purpose of the dry chili) will not burn off), and then immediately pour into the rinsed lobster. 3, stir-fry a few lobster will immediately turn red, add wine, soy sauce and stir-fry constantly. Tips cooking crayfish must be cooked through high temperature, so as to ensure that the lobster body to kill bacteria and parasites. Also, most lobsters in restaurants are cooked for a very short period of time, which is unhygienic. In order for you to enjoy crayfish in a healthier way, it is recommended that you make your own crayfish. Shrimp farmers eat is: first rinse and soak in cool water for one to two hours, and then remove the shrimp's head thoracic armor, shrimp head and gills. Next, start with the tail fan of the shrimp to remove the shrimp intestines. After cutting the shells of the crayfish abdomen, the crayfish are finally given a thorough brushing. Shrimp farmers have a better understanding of the habits of crayfish, its production of crayfish method is more scientific can learn from. Due to the high protein content of crayfish, and protein decay will bring great damage to human health, so it is recommended that after the crayfish is done, it must be eaten at once. However, eat food crayfish should not be too much, because the intake of too much protein is also easy to cause indigestion; due to the crayfish brushing, cooking are more time-consuming, so most of the restaurant's crayfish are done beforehand. Before eating crayfish, it is best to look at the carcass of the fried crayfish. If the tail is curled, it was alive before it went into the pot. If the tail is straight, the crawfish was dead before going into the pot. Remember, you can't eat a dead crawfish. Nutritional value of editing crayfish body protein content is very high, and the meat is fluffy, easy to digest, for the weak and sick need to regulate [1] is excellent food; shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc., magnesium has an important role in regulating cardiac activity, can protect the cardiovascular system, which reduces the amount of cholesterol in the blood, to prevent atherosclerosis, while also expanding coronary arteries, is conducive to the prevention of hypertension and myocardial infarction. Prevention of hypertension and myocardial infarction. Crayfish contains astaxanthin, astaxanthin is a very strong antioxidant, Osaka University, Japan, scientists found that astaxanthin helps to eliminate jet lag due to jet lag reaction produced by the "jet lag". In addition, crayfish can also be used as medicine, can resolve phlegm and cough, and promote post-surgical wound healing.