Beer, barbecue, crayfish, and the best is hot pot string xxx.

Beer, barbecue, crayfish, and the best is hot pot string xxx.

Hot pot, skewers and herbal tea

The word herbal tea rhymes with lobster shrimp.

The upper part is: beer grilled crayfish, lacking the lower part and horizontal batch, and the upper part is: beer grilled crayfish,

The bottom line: noisy food stalls in the night market.

Horizontal approval means: no return.

The end of the sentence is flat, which is suitable for the next couplet.

Schematic diagram of the practice steps of beer crayfish, and how to make beer crayfish eat well.

1. Put crayfish in water for at least an hour (I kept them all night, but I was worried that they would not die the next day, so they were all very energetic), then cut off the beard, pliers and feet of the shrimp with scissors, drag off the intestines of the shrimp, and remove the stomach (overhead, be careful not to throw away the brain of the shrimp, which is a good thing) and gills of the shrimp.

2. Set the wok on fire, use medium and small fire, and pour in oil. When the oil is six minutes hot, add pepper and dried chili until it becomes discolored, then add garlic cloves and stir fry, add appropriate amount of cooking wine, stir fry a few times, add beer (the amount of beer is less than 2/3 of that of crayfish), cover and cook for about 65,438+05 minutes, add ginger slices and chopped green onion, turn to high heat and cover, then turn to low heat after boiling. When the soup is almost finished, season it with salt and chicken essence.

Small iron stone

When the shrimp is boiled to the last juice, you can remove the pepper, ginger slices and chopped green onion, so that the finished product looks more beautiful.

Beer should be filled at once. The beer in our house has expired because no one drinks it, so it is really a good way to throw it away and waste it for cooking.

A good shrimp has a complete shell and is eaten with ginger and vinegar. The criteria for shrimp selection are: individual integrity, no shell shedding, clear shell, dense muscles, flexible tail joints and clean and dry body surface. If it goes bad, discolors, appears cold red, bloody, loose joints or has abnormal smell, it is not suitable for eating. When eating, rinse the shrimp, and add ginger and vinegar when tasting, which can not only remove fishy smell and increase freshness, but also reduce fever and cold, help digestion, and have the function of sterilization and disinfection.

Steps of spicy beer crayfish How to make good ingredients for beer crayfish?

A catty and a half of crayfish.

10 dried pepper

Garlic 8 petals

Ginger 10 tablets

Take a spoonful of soy sauce.

Take a spoonful of soy sauce.

A teaspoon of salt.

40 pepper

a can of beer

Laoganma spoonful

4 fragrant leaves

An octagon

Step 1

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Crayfish purchased by Hema Fresh.

Second step

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Treatment method of live shrimp

Third step

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Knock, knock, it's white ~

Fourth step

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Prepare the materials

Step five

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You can add side dishes such as celery and lettuce.

Step 6

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Heat the oil, add garlic cloves, pepper, ginger and dried pepper, stir-fry until fragrant, add crayfish, add some soy sauce and soy sauce to taste, pour beer for stewing, and collect juice over high fire.

Step 7

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Delicious crayfish is out of the pot.

Step 8

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Homemade clean and hygienic, super delicious.

How to use beer to make spicy crayfish and how to use beer as ingredients for spicy crayfish.

condiments

lobster

2 jin

condiments

verdant

1 root

energy

1 block

pepper

Proper amount

Sichuan pepper

Proper amount

garlic

Proper amount

soybean

1.5 spoon

beer

1 box

Light soy sauce

1 spoon

sugar

1 spoon

salt

1 spoon

Mircia

3 tablets

coriander

2 pieces

Eight angles

three

five spice powder

1 spoon

step

1. The ingredients are ready

2. Soak the crayfish in salt water for a while, cut off the beard, pull out the intestines, brush the stomach with a brush, and rinse it repeatedly with clear water until the water is clear.

3. Boil the water in the pot and let the lobster marinate 1 min.

4. Pour oil into the pot, the amount of oil is more than the usual amount of cooking, and put the ingredients in and stir fry.

5. Put the boiled lobster in and stir fry.

6. Add soy sauce, soy sauce, oyster sauce, allspice powder, sugar and salt and stir fry.

7. Put a can of beer on the fire, boil it over medium heat and stew for 10 minutes.

8. Leave some soup and add coriander.

skill

not have

The method of thirteen-flavor beer crayfish, and how to make spicy crayfish with thirteen-flavor beer crayfish.

material

A kilo of crayfish, a handful of coriander, two heads of garlic, about four slices of ginger, a short onion, dried peppers, peppers, fragrant leaves, star anise, tsaoko, cooking wine, salt and soy sauce.

working methods

1 Brush the whole body of lobster with a clean toothbrush, especially the gap between legs and feet. Be careful not to be caught by lobster tongs when brushing your teeth;

2. Wash the coriander, only choose the stem of the coriander, cut it off, peel the garlic, cut it in half after washing, and cut the onion diagonally;

3. Heat the oil in the pan, add dried peppers, peppers, onions, garlic and ginger and stir fry until the crayfish no longer struggle.

4 Add other seasonings mentioned above and continue to stir fry. Lobster shells are hard and take a long time to taste and mature;

5 Add water appropriately and keep stirring for about 15 minutes. When the soup becomes a little thick, pour in the parsley and stir well.

How to cook crayfish with beer

1. packaged lobster

2. Heat the oil and add pepper and star anise.

3. Put thirteen incense, stir-fry with small fire.

4. Add onion, ginger and garlic and continue to fry.

5. Pour in the lobster and stir fry until the lobster changes color.

6. Add salt, sugar and soy sauce, pour beer and simmer for 20 minutes.

7. Add curry pieces and continue to cook for about 5 minutes.

8. Add green pepper and chicken essence

9. Put a washbasin on the table.

Grilled crayfish, beer or water? material

The crayfish are packed.

beer

verdant

energy

garlic

Red pepper

Ba da Wei yi Bao

Practice of Braised Beer Crayfish

After the oil temperature is high, add pepper, onion, ginger, pepper and star anise in the eight flavors and stir-fry until fragrant.

Add crayfish and stir-fry until all turn red.

Pour in the beer without lobster and bring it to a boil.

Add garlic, salt, soy sauce, cooking wine, sugar, cinnamon and clove to each of the eight flavors.

Cook until the soup is dry and the color turns red.

skill

Attach a coup to clean crayfish:

1. If you want to subdue it, first of all, you should grab the back of a live lobster so that it can't reach into its hand under any circumstances.

Then brush the whole body of the lobster with a small brush under running water (you can also cut off the pliers and claws before brushing)

2. Three lobster tails, hold the middle one, break it hard to the left, and then break it hard to the right.

You can hear a slight "bang" when you break off, and then gently pull it, and the lobster intestines can be pulled out and thrown away.

3. Cut off all shrimp tongs and claws with scissors.

4. Cut the half hard shell of the shrimp head and cheeks from below with scissors, and be careful not to cut off the film that wraps the shrimp yellow inside.

5. After half of the skull is cut off, gills will leak out. Pick out the gills with scissors tips, and then connect the gills with claws.

Cut off the roots together. Gills are the easiest places to hide bacteria and must be removed.

6. Finally, rinse with clear water and wait for the pot to come out.

If you want to eat clean and safe, this shrimp must be treated like this. Don't leave anything behind, the rest are the essence.

After the crayfish is finished, Huang Dou can be clearly seen inside.

Crayfish and beer are cooked together, will the beer evaporate? Hello, I will.

The beer in crayfish cooked with this beer will evaporate, and after high temperature cooking, the alcohol in the beer will evaporate at high temperature.

How to eat beer crayfish? Prepare ingredients, slice ginger, smash garlic, wash and trim crayfish, and control the moisture for later use; Clean crayfish and remove the front 1/3 part of the head, which is not only cleaner and more hygienic, but also can fully absorb the soup when cooking.

2. Pour the vegetable oil into the pot and fire for 2 minutes until bubbles appear in the pot.

3. Throw the crayfish pliers into the oil pan; Try the oil temperature. When there are a lot of bubbles around the shrimp tongs, it proves that the oil temperature is suitable.

4. Pour all the dried crayfish into the pot; Controlling the moisture content can prevent the oil temperature from being too high and prevent oil droplets from splashing out and scalding themselves during operation.

5. Stir fry quickly; Make the oil completely wrap the crayfish, lock the water in the shrimp, and make the meat more tender.

6. All the fried crayfish turn bright red; Prove that the oil is homogeneous.

7. Remove all the crayfish and drain the oil for later use.

8. Pour out half of the oil; After cooling, put it in a sealed container to avoid the strange smell of oil and keep it for later use.

9. Heat the remaining half of the oil in the pot with a large fire, and a large number of bubbles will emerge, and the water will be boiled. When bubbles decrease, add pepper, star anise, cinnamon, fragrant leaves, cardamom, dried Chili, dried hawthorn, ginger and garlic and stir-fry for 1 min to fully release the fragrance.

10. Pour the oiled crayfish and stir well; Absorb the fragrance of seasoning

1 1. Pour beer and boil it; It is easier to boil the flavor of spices by pouring beer than by pouring water. Beer evaporates faster than water, and the flavor of spices will quickly lock crayfish.

12. Add salt, cooking wine, soy sauce, chicken essence, sugar, black pepper and soy sauce to taste.

13. Bring to a boil, cover and simmer for 30 minutes.

14. Open three or four times in the middle and stir fry; Not afraid of cooking, but to make all crayfish taste.

15.30 minutes later, all the beer in the pot is boiled, only the oil is left for stewing, the lid is opened and stir-fried evenly, and the oil juice is topped with crayfish.

16. serve it out and you can eat it. In order to take good photos, you can also sprinkle some chopped shallots on the surface for decoration.

Cooking tips

1, click to view: how to choose crayfish;

2. Click to view: How to clean and trim crayfish;

3. Try to choose the one with high beer degree, because in the cooking process, the crayfish will eventually completely absorb the beer, so the higher the beer degree, the more delicious the crayfish will be. Remember not to use any beer with fruit flavor;

4, people with kidney deficiency and impotence, male infertility, and weak waist and feet eat it; Suitable for children suffering from measles and chickenpox; Suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency; Chronic patients should not eat shrimp when they get angry; Old people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp. Shrimp is a kind of dynamic hair, and people with facial scabies should not eat it.