It's crayfish season again, make an appointment with three or five friends, get ready for beer, and let's eat!
Today I will share with you nine kinds of crayfish home-cooked practices, which can be operated at home, different flavors, you can choose, full of dry goods, don't forget to collect!
How to clean crayfish:
Put the crayfish in clean water and add white vinegar or baking soda, or you can not add it, and brush it clean directly with a brush
Cut it with scissors along the oblique triangle of the head, and the shrimp stomach can be removed to retain the shrimp yellow
Tear off its feet and remove them with the shrimp gills
The piece of tail in the middle of the tail can be pulled off by gently turning and tearing it off, and the shrimp line can also be taken out
After the above steps, gently rinse the crayfish with water, and the crayfish is ready
Crayfish with garlic:
Chop the garlic first, rinse it with water to remove the bitter taste, and then squeeze out the water for later use
Heat the oil to 70% hot, add the crayfish, fry until the surface changes color, and then remove it
Stir-fry the green onion and ginger under the bottom oil in the pot until fragrant, and then remove the green onion and ginger, leaving only the sesame oil
Pour in two-thirds of the minced garlic, stir-fry until fragrant, add two spoons of chili sauce, stir-fry until fragrant, pour in the fried crayfish, stir-fry evenly
Add salt, light soy sauce, dark soy sauce, oyster sauce, seasoning, pour in beer and water, just over the crayfish, and simmer for about 10 minutes
Reduce the juice over high heat, pour in the remaining minced garlic, stir-fry evenly, add chicken essence to enhance freshness after stir-frying, and sprinkle chopped green onion and coriander after cooking
Spicy crayfish:
The oil temperature is hot, fry the crayfish in the pan, fry until it changes color, and then remove it
Heat the oil in the pan, fry the green onion and ginger until fragrant, and remove the fried dried green onion and ginger
Leave oil in the pot, add garlic, bay leaves, star anise, cinnamon, Sichuan pepper, dried chili pepper, and stir-fry the hot pot base to make it fragrant
Pour in the crayfish and stir-fry evenly, add salt, light soy sauce, oyster sauce and sugar to taste, add beer and cook for 10 minutes
Reduce the juice over high heat and sprinkle with green onion and coriander
Thirteen spiced crayfish:
Fry the crayfish until it changes color and remove it
Leave the ginger and onion in the bottom oil of the pot, remove after frying until fragrant, add minced garlic, dried chili, bean paste, ginger to fry until fragrant, add beer and water, boil and pour in crayfish, add salt, light soy sauce, dark soy sauce, oyster sauce, add a little more thirteen spice powder, and cook for ten minutes
After boiling, reduce the juice on high heat, add chicken essence to enhance freshness, continue to pour a little thirteen spices to increase the fragrance, stir-fry evenly out of the pot
Brine crayfish:
Fry the lobster first, fry it and remove it
Leave the bottom oil in the pot, add garlic, green onions, ginger slices, dried chilies, peppercorns, star anise, bay leaves, fry the fragrance, remove the spices, and keep the sesame oil for later use
Prepare the marinade packet (star anise, bay leaves, cinnamon, grass fruit, cumin, angelica, sand kernels and other spices, which can be purchased directly from the supermarket), and soak them in water for a while
Prepare the broth or water to boil, put the marinade packet, pour in the freshly fried sesame oil, add salt, rock sugar, dark soy sauce, light soy sauce, boil over high heat, after the fragrance comes out, pour in the crayfish, marinate on low heat for 20 minutes, turn off the heat and soak for 20 minutes
Salt-and-pepper crayfish:
The oil temperature is hot, fry the crayfish until it changes color and removes
Continue to boil the oil until it is 6 hot, and fry the crayfish for about a minute until the case is crispy
Leave the bottom oil in the pot, add Sichuan pepper, dried chili, minced ginger and garlic, chopped green pepper and minced millet pepper, stir-fry until fragrant, pour in crayfish, add light soy sauce, oyster sauce, appropriate amount of pepper and salt, and stir-fry to bring out the fragrance
Finally, drizzle with rattan pepper oil, sprinkle with chopped green onions, stir evenly and remove from the pot
Steamed crayfish:
Clean the crayfish, add cooking wine, green onion and ginger, lemon slices, stir well and marinate for half an hour
Spread the green onion and ginger on the bottom of the plate, put the crayfish on the table, boil hot water in the pot, add cooking wine to the water, and steam the crayfish for about ten minutes after the water boils
To prepare the dipping sauce, add minced garlic, ginger and millet pepper to the bowl, pour hot oil and stir-fry until fragrant, add light soy sauce, balsamic vinegar, salt, sugar, chicken essence, sesame oil, and add half a lemon juice and stir well
Steamed crayfish dip in sauce and serve
Salted egg yolk crayfish:
Prepare a few salted egg yolks and a little white vinegar to steam, mash and set aside
Fry the crayfish, have more oil, the oil temperature is hot, fry the lobster until it changes color, and remove the oil
Continue to boil the oil temperature until it is 60% hot and fry the lobster, fry until the shrimp shell is crispy, about a minute or so, remove the oil
Leave the bottom oil in the pot, fry the salted egg yolk over low heat until bubbly, add minced ginger and crayfish and stir-fry, fry until each crayfish is evenly coated with salted egg yolk, add a little salt and pepper to taste, and sprinkle chopped green onions out of the pot
Crayfish curry:
Fry the crayfish first and fry until it changes color and removes
Leave the bottom oil in the pot, then fry the onion and ginger until fragrant, remove the onion and ginger and discard
Then add minced garlic and bay leaves, burst the fragrance, add a little water, put the curry cubes, and cook until melted
After pouring in the crayfish and stir-frying evenly, pour in the beer, cook for about 10 minutes, and remove the juice from the pot over high heat
Crayfish lid topping:
Fry the crayfish until it changes color and remove it, peeling out the flesh
Leave the bottom oil in the pot, add the ginger and garlic, bean paste, hot pot base, stir-fry until fragrant, and stir-fry the shrimp meat evenly
Pour in the beer, cook until the juice is reduced, leave some soup, pour over the cooked noodles and sprinkle with chopped green onions