Super delicious crayfish, with this secret seasoning, is more delicious than that in the restaurant.

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Summer is coming, do you often brush your circle of friends with crayfish and beer late at night? Most people occasionally choose to go out to a restaurant to eat crayfish, but if they eat too much, they will find that the crayfish in the restaurant taste similar. Today, I will share with you three secret recipes for making crayfish, which are guaranteed to be 100 times more delicious than those in restaurants.

The first kind: spicy crayfish. First, turn on a small fire, pour in a lot more oil than usual, about half a pot, and add pepper, pepper, pepper, onion, ginger, garlic, star anise, green pepper and onion to stir-fry for fragrance; Then pour in two spoonfuls of bean paste, one spoonful of Laoganma and two spoonfuls of oyster sauce, and stir-fry red oil; Then open the fire, add the prepared crayfish, stir-fry for two minutes, then add a spoonful of salt, two spoonfuls of soy sauce, a little white wine and eight crystal sugar to stir-fry for a while, finally pour the beer into the crayfish, cook for 20 minutes on medium fire, then add green pepper, onion and cucumber strips, stir-fry over high fire, then take out of the pan and sprinkle with coriander.

The second kind: crayfish with garlic. Garlic-flavored crayfish need to peel garlic in advance, put a part of garlic in a cooking machine, add 50-200 grams of soaked millet spicy (like spicy food), add beer to drown garlic, beat it into paste, and cut the other part of garlic ginger into coarse particles. Next, stir-fry the prepared crayfish in an oil pan until it becomes discolored, pour the garlic paste into the pan, stir well, add the beer powder into the crayfish, add a proper amount of salt and sugar, cover the lid, cook over high fire for 15 minutes instead of low fire, and finally add the remaining garlic powder, mix well, continue to cook over low fire for 5 minutes, and then take out of the pan.

The third type: steamed crayfish. Dip the juice first, a spoonful of sweet soy sauce (soy sauce+sugar can replace sweet soy sauce), two spoons of soy sauce, two spoons of balsamic vinegar, a pinch of white pepper, and add chopped green onion, garlic and pepper powder to the mixed juice; Then steam the shrimp, boil a pot of water, add about 3 slices of ginger to the water, put the crayfish into the steamer after the water boils, steam 10- 15 minutes according to the size of the shrimp, turn off the fire after steaming and stew for one minute to ensure that the crayfish can be eaten after steaming. The key to steaming crayfish is that the shrimp must be fresh enough, so that the shrimp meat steamed by crayfish is the most compact.

These are three ways to make delicious crayfish. Have you learned? Friends can cook a delicious crayfish at home by themselves! If you think this article is not bad, remember to give me a compliment or a little attention. You can also collect this article and share it with more friends and family. You can also leave me a message in the comments section below to participate in the discussion and talk about your own views and opinions. Thanks for your support.