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How to eat crayfish?

Wash the crayfish and marinate the crayfish with salt, monosodium glutamate, pepper and a little liquor for 10-15 minutes. Chopped onions and chopped ginger. Put the right amount of cooking oil in the pan, heat to 50% heat, put in the crayfish, deep-fry over medium heat, remove, drain oil and set aside. Leave a little oil in the pan, add minced ginger and saute fragrance, then add fried crayfish, add pepper and chopped onions and mix well.

Remove the shrimp head and separate the head of the crayfish from the tail. 2 go to the shrimp shell to squeeze the shrimp body, remove the shrimp shell. (3) remove the shrimp line, remove the shrimp line, and then eat.

Braised crayfish: muddy crayfish, soak in aged vinegar for half an hour, wash and set aside; slice garlic and ginger; cut dried pepper; pepper, star anise, incense leaf, cinnamon, fennel, tangerine peel and other spices flush and set aside; then burn until white smoke, pour in cooking oil, pour in spices and stir-fry, when the fragrance spreads to the nasal cavity, add garlic and ginger slices and saute.

Go to the shrimp clamp, put the lobster just out of the pot into a small bowl to dry, wait for the temperature to drop, unload it, hold the shrimp clamp in the penultimate section and unload it. Eat the clamp meat, turn the shrimp clamp head down, break the shrimp clamp, squeeze the moving section hard, and then you can break the meat inside.

The method and steps of eating crayfish 6 steps teach you how to eat spicy crayfish

1. Go to the shrimp clamp, put the lobster just out of the pot into a small bowl to dry, wait for the temperature to drop, unload it, hold the shrimp clamp in the penultimate section and unload it. Eat the clamp meat, turn the shrimp clamp head down, break the shrimp clamp, squeeze the moving section hard, and then you can break the meat inside.

2. First of all, remove the shrimp clamps. Place the cooked crayfish on the bowl, wait for the temperature to drop slightly, and gently remove the shrimp clamp. Next, enjoy the clamp meat. Gently break the bottom of the shrimp clamp up, then twist the end of the shrimp clamp to separate it from the shrimp body to remove the meat from the clamp. Then, deal with the shrimp head. One hand holds the shrimp head, the other hand grabs the shrimp body, gently break, the shrimp head and shrimp body can be separated.

3. The first step of eating spicy crayfish-go to the shrimp clamp: when eating spicy crayfish, you can clip the spicy crayfish out to dry. After the temperature drops slightly, grab the shrimp with one hand and hold the shrimp clamp with the other. Rotate the shrimp clamp in the penultimate section of the shrimp clamp to remove the shrimp clamp.

What is the most correct way to eat crayfish?

The correct way to eat crayfish is to press the second section of the shrimp shell with your fingers, then grasp the shrimp head and tail at the same time, and squeeze the shrimp body to remove the shrimp meat. When tasting crayfish, you should mainly eat shrimp meat and shrimp yellow, and avoid eating other parts, especially the organs in the shrimp head, because these parts taste bad and the ingredients are complex.

After coming out of the pot, eat the cooked crayfish with chopped powder. Efficacy: pure taste, improve appetite. Pepper and hemp crayfish materials: crayfish 1 jin, ginger, garlic, potatoes, red peppers and other appropriate amount. What to do: clean the crayfish and clean the shell and gills. Cut onions and potatoes and cook crayfish with ginger, garlic and chili. Stir-fry potatoes and carrots and remove them for use.

Go to the head to eat yellow: one hand to hold the shrimp head, the other hand to hold the shrimp tail for reverse rotation, the shrimp head can peel off. Shrimp yellow contains a large number of essential human protein, fat, phospholipids, vitamins and other nutrients, rich in nutrition, is the most precious place on the shrimp body, located in the shrimp head position. Draw shrimp line and eat astaxanthin: most crayfish sellers will remove the shrimp line before making it, but doing so will loosen the shrimp meat and affect the taste.

The most correct way to eat crayfish is to clean and cook: make sure the crayfish are thoroughly washed and cooked at a high temperature to kill parasites and bacteria that may exist. This is a key step in ensuring the safe consumption of crayfish. Use the right seasoning: crayfish tastes better with the right seasoning. Commonly used seasonings include pepper, pepper, ginger, garlic and so on, which can be chosen according to individual taste.

You can use forks and other tools to help take out the shrimp. Taste: dip the shrimp meat in seasoning, enjoy it slowly, and peel the shell while eating. It should be noted that when eating crayfish, be careful that the grooves are scratched by the shrimp shell, so it is best not to bite off the shrimp meat directly with your teeth, and it is best to use tools to help take out the shrimp meat. In addition, it is very important to choose fresh crayfish. If the shrimp is soft and fishy, you should avoid eating it.

The correct way to eat crayfish is to press down the second section of the crayfish shell with your hand, hold the shrimp head in one hand and the shrimp tail in the other, and squeeze the crayfish's body. Thumb into the shrimp head, pull out the shrimp body, hold the shrimp tail, pull out the whole shrimp meat. When eating crayfish, eat shrimp meat, shrimp yellow can, other places had better not to eat, especially the shrimp head inside the organs, first, the taste is not good, second, the composition is complex.

Do you know how to eat lobster?

1. Spring onion and ginger lobster: fried lobster with spring onion and ginger is also a delicacy. You need to prepare two fresh lobsters, the right amount of green onion and ginger, chicken essence, cooking wine and sugar. After cleaning the lobster, drain it with a kitchen paper towel and coat it with a thin layer of cornflour. Add enough oil to the pan, heat, fry the powdered crayfish until the surface is orange and remove.

2. Crayfish can be eaten in a variety of ways. Here are several common ways to eat them: steamed crayfish ingredients: lobster, garlic, ginger, spring onions, soy sauce and so on. What to do: wash the lobster, put it in a steamer and prepare the sauce. After steaming, sprinkle with sauce and serve. Steamed lobster can maximize its delicious taste and nutritional value.

3, will stir-fried ginger onion lobster on the plate, delicious, refreshing lobster meat, extremely tempting appetite.

4. Wash the lobster one by one. Smash the garlic in advance and cut it into minced garlic. Prepare the ingredients: green onions into green onions, ginger into ginger slices, pepper and red pepper sections. Pour the right amount of oil into the pot, add a small handful of pepper, stir-fry the sesame flavor. Then add sliced ginger, minced garlic, green onions and chili peppers to stir-fry to taste. Pour in the washed lobster and stir-fry until the lobster turns red.

5. Wash the lobster and cook it in boiling water. It usually takes 10-15 minutes, depending on the size of the lobster. When cooked, it can be served with minced garlic, chili and other seasonings. Lobster frying: cut the lobster into pieces of appropriate size and marinate it with cooking wine, salt and pepper.

How to eat lobster?

1. Practice: wash the lobster, put it in a steamer and prepare the sauce. After steaming, sprinkle with sauce and serve. Steamed lobster can maximize its delicious taste and nutritional value. Roast lobster ingredients: lobster, olive oil, lemon juice, seasoning and so on. Practice: pretreat the lobster, such as opening the shell to remove the intestines.

2, steamed lobster: this is the most common way to eat, but also the best way to retain the original flavor of lobster. Wash the lobster, put it in a steamer, add an appropriate amount of sliced ginger and onions, steam and serve. This way of eating is simple and easy, retains the original taste of lobster, and is suitable for people who like the original taste. Steamed Lobster with Chopped Garlic: this is a way of eating with a heavy taste.

3, braised crayfish: mashed crayfish, soaked in aged vinegar for half an hour, washed and set aside; sliced garlic and ginger; cut into dried chili; pepper, star anise, incense leaf, cinnamon, fennel, tangerine peel and other spices flush and set aside; then cook until white smoke, pour in cooking oil, pour in spices and stir-fry. When the fragrance permeates into the nasal cavity and smells, add garlic and ginger slices and saute.

4. Wash the crayfish, add salt, monosodium glutamate, pepper and a little liquor and marinate for 10-15 minutes. Chopped onions and chopped ginger. Put the right amount of cooking oil in the pan, heat to 50% heat, put in the crayfish, deep-fry over medium heat, remove, drain oil and set aside. Leave a little oil in the pan, add minced ginger and saute fragrance, then add fried crayfish, add pepper and chopped onions and mix well.

How to eat crayfish?

Braised crayfish: muddy crayfish, soak in aged vinegar for half an hour, wash and set aside; slice garlic and ginger; cut dried pepper; pepper, star anise, incense leaf, cinnamon, fennel, tangerine peel and other spices flush and set aside; then burn until white smoke, pour in cooking oil, pour in spices and stir-fry, when the fragrance spreads to the nasal cavity, add garlic and ginger slices and saute.

Braised crayfish: first remove the mud sausage of the crayfish, soak it in aged vinegar for 30 minutes to remove the odor, then rinse and set aside. Prepare garlic and ginger slices, dried pepper slices, and pepper, star anise, incense leaf, cinnamon, fennel, tangerine peel and other spices to soak in advance. Pour enough cooking oil into the hot pot, add spices and stir-fry until fragrant, then add garlic and ginger to stir-fry.

Garlic crayfish: prepared ingredients are as follows: 500g crayfish, 30g oil, 5g spring onions, 5g ginger, 80g garlic, 20g chili powder, 5g sesame pepper, light soy sauce 2tbsp salt, 1tbsp oyster sauce, 1tbsp spring onion, 1tsp chicken essence.

Wash the crayfish and marinate the crayfish with salt, monosodium glutamate, pepper and a little liquor for 10-15 minutes. Chopped onions and chopped ginger. Put the right amount of cooking oil in the pan, heat to 50% heat, put in the crayfish, deep-fry over medium heat, remove, drain oil and set aside. Leave a little oil in the pan, add minced ginger and saute fragrance, then add fried crayfish, add pepper and chopped onions and mix well.

The most correct way to eat crayfish is to clean and cook: make sure the crayfish are thoroughly washed and cooked at a high temperature to kill parasites and bacteria that may exist. This is a key step in ensuring the safe consumption of crayfish. Use the right seasoning: crayfish tastes better with the right seasoning. Commonly used seasonings include pepper, pepper, ginger, garlic and so on, which can be chosen according to individual taste.

Rinse the shelled shrimp and control the water for use. Boil a large oil pan, pour in the headless lobster and turn it from time to time. Deep-fry until 7 is ripe, remove and control oil. Leave oil in the pan and stir-fry with dried pepper, pepper, ginger, spring onions, garlic and salt.