crayfish is on the market in summer. Are you an authentic eater? The protein content in crawfish is very high, and the meat is soft and easy to digest. It's an excellent food for people who are weak and need to be nursed after illness. But if you are not a crawfish expert, you can't do anything about such a giant. Today, Xiaobian has sorted out some practices about crawfish for you. Remember to collect them!
Stir fried crayfish main ingredients: 1000 grams of crayfish, 13 fragrant 50 grams.
Accessories: 4 scallions, 2 ginger, 6 garlic, 3 fragrant leaves, 1 small handful of prickly ash, proper amount of dried pepper, 2 tablespoons of soy sauce, proper amount of refined salt, 2 tablespoons of cooking wine, proper amount of sugar, and proper amount of monosodium glutamate.
step
1. Shrimp catching method: hold the back of crawfish tightly with the thumb and index finger of left hand.
2. Hold the scissors in the right hand and cut off the shrimps' awn and claws.
3. Put the crayfish under the running water and brush it all over with a small brush.
4. The tail of crayfish is divided into three parts. Remove the middle part of the tail and twist it to remove the shrimp line.
5. Use scissors to cut off the shells on both sides and remove the gills.
6. under the eyes, use scissors to cut off the head (don't cut too much, shrimp yellow will be lost if you cut too much, and you can't cut too little. It's not easy to remove the dirt if you cut too little), and remove the dirt inside.
7. Heat the oil in the pot. When it's 60% hot, put in the pepper, ginger, garlic, dried pepper, and stir fry the fragrant leaves.
8. Pour in crayfish and stir fry.
9. Mix in cooking wine, soy sauce and sugar, stir fry.
10. Add boiling water to less than two-thirds of the shrimps, and add chives.
11. Put in a little salt and chicken essence to taste when the soup is half cooked, and then start the pot.
Tips
Crayfish with hard shell, dark red color, ferocious person is good, this season, with mother is good, because yellow much, when autumn wind rises, can choose male, because cream is very delicious.
Beer crawfish
Main ingredients: crawfish, beer
Accessories: star anise, onion, ginger, Pixian bean paste, dried red pepper, millet pepper, cinnamon, garlic seed, prickly ash, Perilla
2 practice editor 1. Group photo, family photo;
2. When buying crayfish, ask the shopkeeper to deal with the head first, keep the tongs and tail, take a basin home, put a tablespoon of flour in the basin, pour in the crayfish, carefully brush the belly, shell and tongs with a toothbrush, wash them repeatedly and drain them;
3. Slice ginger, wash perilla, wash scallion, cut a small part into scallion, knot other scallion, slice garlic, spare;
4. Put the oil into the pot and heat it to 50% of the heat, put in the anise, cinnamon, prickly ash, dried red pepper, ginger and garlic slices, stir fry, add Pixian red oil, stir fry the red oil;
5. Pour in the cleaned crawfish, stir fry until the shell turns red, pour in the beer, put in the whole onion, perilla and millet pepper, cover the pot, simmer for about 10 minutes;
6. Gradually collect the soup, put it out of the pot, dish it in, and sprinkle with scallion.
Braised crawfish
Main ingredients: crawfish, beer
Accessories: star anise, onion, ginger, Pixian bean paste, dried red pepper, millet pepper, cinnamon, garlic seed, prickly ash, Perilla
1. Prepare ingredients
2. When buying crayfish, ask the shopkeeper to deal with the head first, keep the tongs and tail, take a basin home, put a tablespoon of flour in the basin, pour in the crayfish, carefully brush the belly, shell and tongs with a toothbrush, wash them repeatedly and drain them;
3. Slice ginger, wash perilla, wash scallion, cut a small part into scallion, knot other scallion, slice garlic, spare;
4. Put the oil into the pot and heat it to 50% of the heat, put in the anise, cinnamon, prickly ash, dried red pepper, ginger and garlic slices, stir fry, add Pixian red oil, stir fry the red oil;
5. Pour in the cleaned crawfish, stir fry until the shell turns red, pour in the beer, put in the whole onion, perilla and millet pepper, cover the pot, simmer for about 10 minutes;
6. Gradually collect the soup, put it out of the pot, dish it in, and sprinkle with scallion.