Spicy crayfish authentic method, spicy crayfish method

It's barbecue season again, especially when you sit outdoors, blowing a little breeze, eating seafood barbecue, and drinking cold beer, not to mention how refreshing it is. When it comes to barbecue, we have to mention crayfish. Have a plate of spicy crayfish, peel it while eating, and drink some cold beer if it's too spicy.

It was a terrible feeling. However, the consequences of eating like this regularly are actually quite serious. Eating too much spicy flavor is easy to get angry, and seafood with beer is easy to cause high uric acid, which can cause gout.

How can I improve the situation if I like crayfish? Super simple, no spicy crayfish, no beer after eating crayfish. If you don't eat crayfish with troublesome tastes, you won't want to drink something cold because it's too spicy.

But if you don't put chili peppers, it doesn't seem to have a strong enough flavor. Then you can put some Pixian bean paste to enhance the flavor, which can make the color look bright and the taste is not spicy.

Moreover, the crayfish sold outside are neither fresh nor clean, and they are prone to gastrointestinal upset. This time, be sure to share my cleaning tips with you! I bought some lively crayfish at the supermarket and came home with some salt and vinegar to make them vomit.

Then use a brush to wash one by one under the tap. These crayfish are in good spirits and have been struggling with cleaning. I don't really have the courage to go scissors.

Fortunately, I had an idea and poured some liquor into it. After a while, the crayfish were already drunk, and some were still foaming at the mouth. At this time, you can kill them.

This washed crayfish is superb.

Crayfish not only has high nutritional value, the taste is also very good, generally will appear in the hot summer food stalls, in fact, we can also make delicious spicy crayfish at home, a thought of the bright red crayfish in front of us, how can this delicious resist it, and spicy and crayfish are a perfect match, come to a bite of crayfish, feel that the whole life is beautiful.

Ingredients. Ingredients: Crayfish.

Seasoning: pepper, chili, green onion, lobster seasoning pack.

Method steps.

1.A toothbrush scrubs the crayfish clean, and the main area is the paws on the abdomen where dirt is most likely to accumulate.

2.Put a good crayfish in the water and let it spit out the dirt, then wash it a few more times.

3.Pour in the oil and stir-fry until fragrant.

4.Place the cleaned crayfish in the pot.

5.Stir-fry the lobster quickly until it turns red and add to the lobster seasoning packet.

6.Half a bowl of water, add salt to taste, cover and cook until the lobster is cooked.

Precautions. Because the lobster is relatively small this time, the head is not cut off, and it is best not to eat the head when eating. The shrimp intestines are best removed after the shrimp is cooked, and the shrimp intestines are removed in advance The cooked crayfish and shrimp meat are relatively broken, and the taste is not very good, so you can wait until the shell is done to remove the shrimp intestines.

This kind of shrimp meat is more elastic.

The above is our specific approach to spicy crayfish, this kind of crayfish is also very popular with people now, in the hot summer, come to such a fragrant, salivating crayfish, and then with beer, it is really excellent, friends, what are you waiting for, follow our steps to learn together!

Spicy crayfish: An irresistible supper in summer, I feel fragrant across the screen!

How to cook spicy crayfish? Brush the lobster, add the lobster to the oil temperature, bake for five minutes, remove it, add green onions, ginger and garlic, dried chili pepper bay leaves, pour in the hot pot base and stir-fry together.

How to cook spicy crayfish? Clean the lobster, add oil to the pot, pour in the bean paste hot pot base, then pour in the lobster seasoning, and stir-fry the beer evenly.

When you make spicy crayfish, you must remove the shrimp line and shrimp brain.

The home-cooked practice of spicy crayfish, the shrimp meat is tender and spicy, clean and hygienic.

Spicy crayfish first step.

How to cook spicy crayfish?

The spicy crayfish preparation is as follows:

Ingredients Tools: 1500 grams of crayfish, 2 tablespoons of bean paste, 30 grams of dark soy sauce, 50 grams of light soy sauce, 50 grams of rice wine, 4 grams of Sichuan pepper, a little dried chili, a little chopped green onion, 10 grams of raw Naitantan ginger slices, 10 grams of garlic cloves, 50 grams of oil, brush, pot, water, plate.

1. Put the crayfish into the bucket first, pour in clean water, and then change the water when it is turbid, and repeat several times until the water is clear.

2. Grab the crayfish, pull out the intestine pin branch line in the middle of the tail, and pinch it left and right with your hands when pumping, so that it is easy to pull out.

3. Use a brush again and rinse with running water while brushing.

4. Pour oil into a hot pan, stir-fry the peppercorns in warm oil first, and then fry the bean paste after the oil is hot, then pour in the ginger, garlic and dried chili peppers and stir-fry well.

5. Pour in the Xiaolongchang tung shrimp and stir-fry until it changes color and pour in rice wine, which can also be replaced by cooking wine or beer.

6. Add light soy sauce and dark soy sauce and stir-fry evenly, then pour in hot water, the amount of water can submerge the lobster, cover the fire and bring to a boil, then turn to medium heat.

7. Cook until the crayfish is cooked thoroughly, pour in the chopped green onion and turn off the heat, don't be in a hurry to scoop it up, soak it in the soup for a period of time will be more flavorful.

8. Put it out of the pot and put it on a plate, and the spicy crayfish can be made.