Beer barbecue crayfish, please follow the link, the best is hot pot skewers xxx
Beer barbecue crayfish, please ask for hot pot skewers xxx
Second line
Hot pot, skewers and herbal tea
Herbal tea The word "tea" rhymes with the word "lobster". The first couplet is: beer grilled crayfish. The lower couplet and horizontal batch are missing. Please
The upper couplet is: beer grilled crayfish.
The second couplet is: night market hustle and bustle. Food stalls.
The horizontal comment is: do your best and never return.
The last word of the sentence is in plain tone and is suitable for the second couplet. Step by step diagram of making beer crayfish, how to make delicious beer crayfish
Method
1. Keep the crayfish in water (I kept it overnight, and I was worried that it would They will not die, but everyone is still very energetic) for at least an hour, then use scissors to remove the shrimp's whiskers, claws, feet, pull off the intestines, and remove the stomach of the shrimp (on the top of the head, be careful not to Throw away the shrimp brain, which is a good thing) and gills (in the hard shell on both sides of the shrimp head). Carefully scrub the whole body of the shrimp with a clean toothbrush under running water. After washing, put it on a plate for later use.
2. Place the wok on the fire, use medium to low heat, and pour in the oil. When the oil is 60% hot, add Sichuan peppercorns and dried chili peppers and cook until they change color, then add garlic cloves and stir-fry, add an appropriate amount of cooking wine, stir-fry for a few times, pour in beer (the best amount of beer is to cover 2/3 of the crayfish), and cover it Cook over low heat for about 15 minutes, add ginger slices and scallion white segments, turn to high heat and cover, then turn to low heat after boiling. When the soup is almost gone, season with salt and chicken essence and serve.
Tips
When the shrimp is cooked until the juice is finally collected, you can remove the peppercorns, ginger slices and scallions so that the finished product will look more beautiful.
Add enough beer at one time. The beer in our house has expired because no one drinks it. It is indeed a good way to throw it away and use it for cooking.
The shells of good shrimps are intact and eaten with ginger and vinegar. The criteria for selecting shrimps are those with intact individuals, intact carapace, clear and distinctive shell, dense muscles, strong flexibility of the tail segment, clean and dry body surface, deterioration, discoloration, cold red body surface, bloody water, and loose internodes. If it has an unusual smell, it should not be eaten. When eating, the shrimps should be rinsed and washed. When tasting, be sure to add ginger and vinegar, which can not only relieve the fishy smell and increase the freshness, but also generate heat and cold, help digestion, and have a sterilizing and disinfecting effect.
Step-by-step recipe for spicy beer crayfish. How to make delicious beer crayfish
Ingredients
One and a half kilograms of crayfish
10 dried chili peppers
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8 cloves of garlic
10 slices of ginger
One spoonful of light soy sauce
One spoonful of dark soy sauce
A pinch of salt spoon
40 Sichuan peppercorns
A can of beer
A small spoonful of Laoganma
4 bay leaves
One octagonal
Step 1
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Crayfish purchased from Hema Fresh
Step 2
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Live shrimp processing method
Step 3
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Thump thump thump, it’s all clean~
Step 4
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Prepare the ingredients
Step 5
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You can add garnishes such as celery and lettuce
Step 6
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Heat the oil, add garlic cloves, Sichuan peppercorns, ginger and dried chili peppers and sauté until fragrant, add crayfish, add some light soy sauce and dark soy sauce to taste, pour beer and simmer until the juice is reduced
Step 7
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The fragrant crayfish is ready
Step 8
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How to make homemade, clean, super delicious beer-spiced crayfish, how to make beer-spiced crayfish
Ingredients
Main Ingredients
Lobster
2 pounds
Accessories
Onion
1 root
Ginger
1 piece
Chili pepper
Appropriate amount
Sichuan peppercorns
Appropriate amount
Garlic
Appropriate amount
Soy sauce
1.5 spoons
Beer
1 box
Raw Smoke
1 spoon
Sugar
1 spoon
Salt
1 spoon
Coriander leaves
3 pieces
Coriander
2 pieces
Star anise
3 pieces
Five-spice powder
1 spoon
Steps
1. Prepare the ingredients
2. Soak the crayfish in salt water for a while ,, cut off the shrimp whiskers, pull out the shrimp intestines, brush the belly with a brush, and rinse repeatedly with clean water until the water is clear
3. Boil the water in the pot and blanch the lobster for 1 minute
4. Pour oil into the pot. The amount of oil should be a little more than usual for cooking. Add the ingredients and stir-fry until fragrant
5. Add the blanched lobster and stir-fry
6. Add soy sauce, light soy sauce, oyster sauce, five-spice powder, sugar, and salt and stir-fry
7. Put a can of beer in and bring to a boil over medium heat and simmer for 10 minutes.
8. Reserve a little soup and add coriander
Tips
How to make crayfish without thirteen-flavor beer, how to make thirteen-flavor beer crayfish
Spicy crayfish recipe
Ingredients
One pound of crayfish, a small handful of parsley, large
Two heads of garlic, about four slices of ginger, a small piece of green onion, dried chili pepper, Sichuan peppercorns, bay leaves, star anise, grass fruit, cooking wine, salt, and appropriate amount of dark soy sauce
Method
1. Use clean Use a toothbrush to scrub the entire body of the lobster, especially the gaps between the legs and feet. Be careful not to be injured by the lobster's pincers when brushing;
2. Wash the parsley, only select the parsley stalks, cut them off, peel and wash the garlic. Clean and cut in half, cut the green onions diagonally;
3. Heat oil in a pot, add dried chili peppers, Sichuan peppercorns, onions, garlic, and ginger and stir-fry until fragrant, then pour in the washed crayfish , and add appropriate amount of cooking wine, stir-fry until the lobster no longer struggles;
4 Add other above-mentioned seasonings, and continue to stir-fry. The lobster shell is relatively hard, and it takes a long time to be flavored and cooked;
5 Add appropriate amount of water and keep stir-frying for about 15 minutes. When the soup becomes a little thick, add the parsley segments and stir-fry. Stir fry evenly. How to make beer-roasted crayfish
How to make beer-roasted crayfish
1. Prepare the lobster
2. Heat the oil and add pepper and star anise
3. Add thirteen incense and stir-fry over low heat until fragrant
4. Add onion, ginger and garlic and continue to stir-fry
5. Pour in lobster and stir-fry over high heat until the lobster changes color
6. Add salt, sugar, dark soy sauce, pour beer, and cook over medium heat for 20 minutes
7. Add curry cubes and continue cooking for about 5 minutes
8 .Add green pepper and chicken essence
9. Put the crayfish in a basin and serve it with beer or water?
Ingredients
The crayfish is ready
p>Beer
Onion
Ginger
Garlic
Dried chili
One pack of Badawei
How to make braised beer crayfish
After the oil is warm, add chili, onion, ginger, Sichuan peppercorns from Badawei, and star anise and stir-fry until fragrant
Add crayfish Stir-fry until everything turns red
Pour in the beer that has covered the lobster and bring to a boil
Add garlic, salt, soy sauce, cooking wine, sugar, various cinnamon and cloves in the eight flavors Put one of each kind
Cook until the soup dries up and turns red
Tips
Attached are tips for cleaning up crayfish:
1. If you want to subdue it, you must first pinch the back of the live lobster tightly, so that no matter how much it spreads its teeth and claws, it can’t pinch it.
Then use a small brush to clean the lobster’s back. Wash it under running water (you can also cut off the pliers and claws before brushing)
2. The tail of the lobster is divided into three pieces. Pinch the middle piece, squeeze it to the left, and then to the right. Break it off
You can hear a slight 'pop' sound when breaking it, and then pull it gently, the lobster intestines can be pulled out and thrown away
3. Use scissors to remove all the lobster intestines. Cut off all shrimp pliers and claws
4. Use scissors to cut half of the hard shell on the shrimp head and gills from below, being careful not to cut into the innermost film that wraps the shrimp yellow
5. After half of the shell on the head is removed, the gills are exposed. Use the tip of the scissors to pull out the gills, and then cut off the base of the line connecting the gills to the paws. The gills are the place where bacteria hide the most and must be cut off.
6. Finally, rinse with clean water and wait for the pot.
If you want to eat cleanly and with confidence, you must treat the shrimp in this way. Leave nothing that should be removed, and the rest is the essence.
The yellow color inside the prepared crayfish is clearly visible. Will the beer evaporate if the crayfish is boiled with beer?
Hello, yes
This beer boils the crayfish The beer in the crayfish will evaporate. After high-temperature cooking, the alcohol in the beer will evaporate at high temperatures.
How to make delicious beer crayfish
. Prepare the ingredients, slice the ginger, crush the garlic, clean and trim the crayfish, drain the water and set aside; clean the crayfish and remove the front 1/2 of the shrimp head 3 parts, it is not only cleaner and hygienic, but also can fully absorb the flavor of the soup during the cooking process
2. Pour vegetable oil into the pot, turn on high heat, and cook until bubbles appear in the pot after 2 minutes
3. Throw a crayfish claw into the oil pan; test the oil temperature. When a large number of bubbles appear around the shrimp claws, it proves that the oil temperature is suitable
4. Pour out all the dried crayfish. Put it into the pot; controlling the moisture can prevent the oil temperature from being too high during the operation and the oil droplets splashing out and scalding yourself
5. Stir fry quickly; make the oil completely wrap the crayfish and lock the moisture in the shrimp, so that The meat is more tender
6. After frying, all the crayfish will turn oily and bright red; prove that the oil is evenly applied
7. Take out all the crayfish, drain the oil, and set aside
8. Pour out half of the oil; cool and store in a sealed container to avoid the oil having a strange smell and save it for later consumption
9. Pour half of the remaining oil in the pot , when the fire is hot, there will be a lot of bubbles coming out, boil out the water, when the bubbles become less, add the peppercorns, star anise, cinnamon, bay leaves, cardamom, dried chili peppers, dried hawthorn, ginger and garlic cloves and stir-fry for 1 minute to allow the fragrance to be fully released
10. Pour in the oiled crayfish and stir-fry evenly; absorb the aroma of the seasoning
11. Pour in the beer and bring to a boil; it is easier to boil the beer than water. For the flavor of spices, beer evaporates faster than water, and the flavor of spices will be quickly locked in the crayfish body
12. Add salt, cooking wine, dark soy sauce, chicken essence, white sugar, black pepper, and light soy sauce to taste
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13. Bring to a boil over high heat, cover and simmer for 30 minutes
14. Turn it on three or four times and stir-fry; not to avoid burning the pot, but to allow all the crayfish to be cooked Delicious
After 15.30 minutes, all the beer in the pot has been burned out and only the oil is left for simmering. Open the lid and stir-fry evenly until the crayfish is covered with oil
16. Serve on a plate Once it comes out, it’s ready to eat; in order to look good in taking pictures, you can also sprinkle some chopped chives on the surface for decoration
Cooking Tips
1. Click to view: How to select crayfish;
2. Click to view: How to clean and trim crayfish;
3. When choosing beer, try to choose a beer with a high alcohol content, because during cooking, the crayfish will eventually completely absorb the beer. Therefore, the higher the degree of beer, the more delicious the crayfish will be. Remember not to use any beer with fruity flavor;
4. People with kidney deficiency, impotence, male infertility, and weak waist and feet can consume it; suitable for children Take it when measles or chickenpox occurs; suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency; people with serious illnesses and when they are angry should not eat shrimp; people suffering from allergic rhinitis, bronchitis, and recurrent allergies Elderly people with dermatitis should not eat shrimp. Shrimp is an aphrodisiac and should not be eaten by those suffering from scabies.