How to make spicy crayfish
Ingredients: 1000g crayfish
Accessories: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, proper amount of bay leaves, proper amount of herb and fruit, proper amount of white wine, right amount of hot pot base, right amount of cooking oil, right amount of dried chili pepper, right amount of Sichuan peppercorns, the right amount of sugar and the right amount of salt
1. Process the crayfish first, buy the live crayfish and put it in clean water for 1 hour, then go to Add a few drops of sesame oil to the water to help the crayfish. spit dirt into the intestines.
2. After resting, wash the crayfish three times with water to remove as much stain as possible from the surface of the crayfish, then put it in a container and add white wine tosoak for half an hour. . Of course, the crayfish are still alive at that time. Yes, this is also conducive to sterilization and removal of fish crayfish from the inside. When soaking crayfish, we can prepare the auxiliary ingredients, cut the green onion into large pieces, cut the ginger into large pieces, and crush the garlic.
3. After soaking the crayfish we can move on to the next step. First, use a toothbrush to clean the head and abdomen of the crayfish. After all, the living environment of crayfish is not so optimistic. There are still some problems after cleaning. If necessary, in order to avoid being pinched by crayfish, it is recommended to wear gloves when operating.
4. Then remove the sand glands from the shrimp head. Use scissors to remove the first half of the crawfish head. The upper exposed part is yellowshrimp.
5. The next thing is to remove the shrimp line. The method is very simple. The crayfish tail is divided into three parts and pull it left and right, then remove it together. the shrimp line.
6. Wash the processed crayfish twice in water, drain the water and set aside. Heat the pan, then add an appropriate amount of cooking oil. While the oil is hot, add the onions, ginger and garlic and sauté until fragrant. At this point, reduce the heat to low to avoid burning the pan. chillies, peppercorns, bay leaves and grasses and sauté together, when the aroma is felt, add the crayfish and sauté over high heat.
7. Once the crayfish has changed color, add a small amount of water, fondue base, white wine, white sugar and an appropriate amount of salt (be careful not toadd too much, because the fondue base already has a salty taste), then bring to a boil over high heat and simmer for 15 minutes.
8. Turn the heat on high and reduce the juice slightly before serving. Spicy crawfish full of color, flavor and flavor are ready to serve.
How to clean crayfish?
How to make crayfish
Ingredients: 1000g crayfish
Accessories: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bay leaves, appropriate amount of grasses, appropriate amount of white wine, appropriate amount of hot pot base, appropriate amount of cooking oil, appropriate amount of dried chili pepper, appropriate amount of Sichuan peppercorns , appropriate amount of sugar, appropriate amount of salt< /p>
1. Start by processing the crayfish, buy the live crayfish and put them in clean water for 1 hourrest, add a few drops of sesame oil to the water to help the crayfish spit out dirt in the intestines.
2. After resting, wash the crayfish three times with water to remove as many stains as possible from the surface of the crayfish, then put it in a container and add white wine to soak for half an hour . . Of course, crayfish are still alive at this time. Yes, this is also conducive to sterilization and removal of fish crayfish from the inside. Soaked crayfishWhen cooking, auxiliary ingredients can be prepared, cut the green onions into large pieces, cut the ginger into large pieces, and crush the garlic.
3. After soaking the crayfish we can move on to the next step. First, use a toothbrush to clean the head and abdomen of the crayfish. After all, the living environment of crayfish is not so optimistic. There are still some problemsths after cleaning. If necessary, in order to avoid being pinched by crayfish, it is recommended to wear gloves when operating.
4. Then remove the sand glands from the shrimp head. Use scissors to remove the first half of the crawfish head. The exposed upper part is the shrimp yolk.
5. The next thing is to remove the shrimp line. The method is very simple. The crayfish tail is divided into three parts and pull it left and right, then remove it together. the shrimp line.
6. Wash the processed crayfish twice in water, drain the water and set aside. Heat the pan, then add an appropriate amount of cooking oil. While the oil is hot, add the onions, ginger and garlic and sauté until fragrant. At this point, reduce the heat to low to avoid burning the pan. chili peppers, peppercorns, febay leaves and grasses and sauté together, when the aroma is felt, add the crayfish and sauté over high heat.
7. Once the crawfish have changed color, add a small amount of water, fondue base, white wine, white sugar and an appropriate amount of salt (be careful not to add too much, as the fondue will base already tastes salty), then bring to a boil over high heat and simmer for 15 minutes.
8. Turn the heat on high and reduce the juice slightly before serving. Spicy crawfish full of color, flavor and flavor are ready to serve.
How to run a crawfish restaurant in winter
1. The first step is to raise them: After inviting these crayfish into your home, put them in water to raise them, then clean them. after an hour. This will save you some effort. The editor alternately washes in two pools. After cleaning several times, you can seein the picture below that the water on the left is very clean, while the water on the right is a little cloudy. Remember: Washing is one of the most important steps to ensuring good health after eating.
2. There are two advantages to washing it this way. First, it's clean. Secondly, after such a throw, the resistance of the crayfish will not be too strong during further processing.
How to cut crayfish
Tools/raw materials
Small scissors-brushes
Steps/methods
1.First, clean yourself. There are a lot of black dirt hidden on the crayfish's body. Don't try to avoid it.
2. too small, use scissors to remove its hands, feet and pincers
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3. The next cut is very critical, it not only removes the belly from the head (which is very dirty), but I also cannot remove the yellow paste from the head. Yellow paste is a good thing, so don't waste itz not.
4. Don't go all the way with the scissors, then cut it halfway. remove it. This way the entire stomach will come out (the black bag shaped object is the stomach). Practice makes perfect, so practice more
5. crayfish. The method is very simple. Hold the caudal fin in the middle of the tail with your hands and twist it left and right until it is disconnected, then slowly remove it. This way the shrimp intestines will come out
6. Okay, after cleaning, let's wait for the pot~
How to make spicy crayfish
Ingredients: 1000g crayfish
Accessories: appropriate amount of green onion , appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bay leaves, appropriate amount of grasses, appropriate amount of white wine, appropriate amount of hot pot base, appropriate amount of cooking oil, appropriate amount of dried chili pepper , as toProper amount of pepper, appropriate amount of sugar, appropriate amount of salt
1. First buy the live crayfish and put them in clean water for 1 hour. a few drops of sesame oil in water. This can help crayfish spit out dirt in the intestines.
2. After resting, wash the crayfish three times with water to remove as many stains as possible from the surface of the crayfish, then put it in a container and add white wine to soak for half an hour . . Of course, crayfish are still alive at this time. Yes, this is also conducive to sterilization and removal of fish crayfish from the inside. When soaking crayfish, we can prepare the auxiliary ingredients, cut the green onion into large pieces, cut the ginger into large pieces, and crush the garlic.
3. After soaking the crayfish we can move on to the next step. First of all, useUse a toothbrush to clean the head and abdomen of the crayfish. After all, the living environment of crayfish is not so optimistic. There are still some problems after cleaning. If necessary, in order to avoid being pinched by crayfish, it is recommended to wear gloves when operating.
4. Then remove the sand glands from the shrimp head. Use scissors to remove the first half of the crawfish head. The exposed upper part is the shrimp yolk.
5. The next thing is to remove the shrimp line. The method is very simple. The crayfish tail is divided into three parts and pull it left and right, then remove it together. the shrimp line.
6. Wash the processed crayfish twice in water, drain the water and set aside. Heat the pan, then add an appropriate amount of cooking oil. While the oil is hot, add the onions, ginger andgarlic and sauté until fragrant. At this point, reduce the heat to low to avoid burning the pan. chillies, peppercorns, bay leaves and grasses and sauté together, when the aroma is felt, add the crayfish and sauté over high heat.
7. Once the crawfish have changed color, add a small amount of water, fondue base, white wine, white sugar and an appropriate amount of salt (be careful not to add too much, as the fondue will base already tastes salty), then bring to a boil over high heat and simmer for 15 minutes.
8. Turn the heat on high and reduce the juice slightly before serving. Spicy crawfish full of color, flavor and flavor are ready to serve.