Watching the news to see the hunger ð, the four guys ate the buffet crayfish and ate more than 80 pounds.
#Crayfish# #我要上 Headline# #Today's Headline# Collect the menu and go home home with homemade crayfish, which flavor do you like?
1. Garlic crayfish
Ingredients: crayfish, garlic, ginger, millet pepper
Seasoning: soy sauce, oyster sauce, very fresh soy sauce, salt, chicken powder, sugar, pepper, beer
1. Prepare about 2 pounds of crayfish, put it in a basin and wash well.
Pinch the middle part of the tail of the crayfish with your hand, twist it 45 degrees, pull out the shrimp line, remove the shrimp feet, cut off the head, pick out the black sac, and put it in the basin for later.
2. Prepare more minced garlic and millet pepper rings, cut the ginger into ginger slices and set aside.
3. Heat a wok, add a spoonful of cooking oil, pour in half of the minced garlic and millet pepper and stir continuously with a spoon. After sautéing the garlic flavor, add 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar, 1 gram of pepper, stir to open the seasoning, pour into a small basin and set aside.
4. Add cooking oil to another pot, pour the crayfish into a colander in advance to control the moisture. When the oil is 50% hot, pour in the crayfish and stir continuously with a spoon to heat the crayfish evenly.
5. Add half a spoonful of cooking oil to another pot, add ginger slices and stir-fry until fragrant, add crayfish and sautéed minced garlic. Add another can of beer, add beer has the effect of removing fishy flavor, after boiling, add 10 grams of soy sauce to taste, oyster sauce 3 grams to fresh, taste very fresh soy sauce 10 grams, change to medium-low heat and cook for about 3 minutes.
After 6.3 minutes, pour in the other half of the minced raw garlic and continue to cook for about a minute. Add a little water starch to make the soup rich and viscous, and then pour a little sesame oil to increase the flavor, then turn off the heat and put it into the pot.
2. Spicy crayfish
Ingredients: 2500 g crayfish
Spicy crayfish seasoning 200 g
1 whole green onion
Ginger 5 tablets
Beer 600 ml
1. Wash the crayfish, remove the visceral shrimp line, and wash it twice.
2: Heat the oil at 70% of the temperature, fry the crayfish for about 2 minutes, and then fish out. Frying is to help the lobster meat set the shape, after the oil is not easy to boil loose.
3: Heat the oil and add 1 whole green onion, 5 slices of ginger and sauté until fragrant. Add 200 grams of fried crayfish and spicy crayfish seasoning and stir-fry continuously to burst the shrimp oil.
4: Add 600 ml of beer, not over crayfish, after high heat, cook on low heat for about 15 minutes to taste, you can fish out and plate.
