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Spicy crayfish.

Spicy crayfish is known online"Hemp small"，"Go to Gui Street and eat hemp"It has become a scenery on the streets of Beijing, first of all, the performance art of fashionable people"Catwalk", which later became petty bourgeoisie"Tattoos"。

Hemp small"The fate of Beijing is inseparable from Beijing's famous food street, Gui Street. In the past, the summer food of Beijingers was nothing more than edamame and boiled peanuts on a bottle of beer. Since the introduction of the high-quality and inexpensive spicy crayfish in Gui Street, diners have flocked to it.

During the renovation of Gui Street, many people said goodbye with tears; When Gui Street was reopened, it was specially held to thank new and old customers"Hemp subsections"。The popularity of spicy crayfish also has a characteristic, that is, the wide involvement of **. "Hemp subsections"During the period, 40 ** companies in Beijing created momentum for their publicity.

crayfish 1500 g; 50 grams of dried chili peppers; 40 grams of "Da Hong Pao" peppercorns; 40 grams of green onions; 50 grams of garlic; 40 grams of ginger; 2 teaspoons (10ml) of cooking wine; 2 teaspoons (10ml) of soy sauce; 4 teaspoons (20 grams) of salt; 6 teaspoons (30 grams) of sugar; 2 teaspoons (10 grams) of chicken bouillon; 1 teaspoon (5 grams) of ground white pepper; 1 teaspoon (5 grams) of pretzel powder; Oil 1 4 bowls (60 ml).

Method: 1 Rinse all the crayfish with strong water several times, and then process them one by one: pinch the back with your left hand, brush with your right hand with a toothbrush against the faucet, and cut off the long beard.

2 After all the shrimp are brushed, soak them in clean water with a little vinegar, remove and drain them after 10 minutes, taking care to prevent them from crawling out.

3 Wash the green onion and cut into finely chopped green onions. Remove the roots of the garlic and wash it and cut into slices. Scrape the dried ginger, wash it and cut it into shreds. Dried chili peppers are cut into thin strips after removing the root with scissors.

4 Heat the oil in the wok over high heat, add Sichuan peppercorns, reduce the heat to low and fry slowly. When the oil is boiling, add the dried chili shreds and turn them from time to time. When the shredded chili pepper is just yellow-red, change the heat to high and add the ginger, garlic slices, and chopped green onion in turn to burst the fragrance.

5 Put the drained crayfish into the pot, add cooking wine to the pot, add soy sauce, salt and white sugar and stir-fry for 5 minutes.

6 Add 1 bowl of boiling water, cover and simmer over low heat to taste, when the soup is basically dry after 8 minutes, change the heat to high and add chicken essence, white pepper, salt and pepper and stir well.

Spicy crayfish. "Abbreviation!

Ma Xiao means spicy crayfish.

Spicy crayfish, referred to as Ma Xiao. The main materials are crayfish, red pepper, etc., and the auxiliary materials are chili, pepper, garlic, star anise, etc. It is a housekeeping dish for food stalls and hotel snacks.

The nutritional content of spicy crayfish is comparable to that of sea shrimp, but the taste of sea shrimp is fresher, and people think that it is high in nutrients. In fact, the nutrients in various shrimps are almost the same, all of them are high protein and low fat, and the protein content accounts for about 16%-20% of the total, and the fat content is less than that.

Moreover, the fat contained in it is mainly composed of unsaturated fatty acids, which is suitable for human absorption. The content of trace elements such as zinc, iodine and selenium in shrimp meat is higher than that of other foods.

Preparation of spicy crayfish

1. First of all, we prepare the ingredients, 500 grams of fresh crayfish in clean water, carefully scrub it with a small brush, pinch the tail in the middle of the shrimp, twist half a circle to pull out the shrimp line, and then rinse it several times again. Cut a piece of ginger into thin slices, cut a white green onion into long sections, and cut three red pickled peppers into rings for later use.

2. We prepare a small pot, grab 10 grams of green peppers, 10 grams of Sichuan pepper, 10 grams of dried chili peppers, and then prepare 10 grams of spicy sauce, 10 grams of chili sauce, 20 grams of bean paste, and a few shallots cut into sections for later use.

3. After the ingredients are ready, we start to fry the crayfish, burn the oil in the pot, the oil surface is slightly smoky when the oil temperature is hot, pour in the crayfish that controls the dry moisture, fry it on medium heat for about 1 minute, and pour out the oil control after the crayfish is fried until the surface is ruddy and shiny.

4. Leave the bottom oil in the pot, after the oil is hot, add the green onion, ginger and pickled pepper and stir-fry to make the fragrance, pour in the pepper, sesame pepper and other ingredients, stir-fry to make a spicy taste, and observe the color of the dried pepper at any time to avoid frying paste.

5. Pour the sauce into the pot again, stir quickly to dissolve the sauce, stir-fry the red oil of the bean paste to bring out the fragrance, and then pour an appropriate amount of water from the side of the pot.

6. Add 5 grams of cooking wine to remove the smell, 5 grams of light soy sauce, 5 grams of white vinegar and stir well, pour the crayfish into the pot after the water boils, add a little sugar to neutralize the spiciness, cover the pot and cook for 5 minutes.

After a few minutes, the juice gradually thickened, the crayfish has been cooked and fully flavored, pick out the green onion and ginger slices from the pot, turn on the high heat to collect the soup until it is viscous, pour in the shallots, pour in a little oil to brighten the color, stir-fry a few times to get out of the pot and put it on the plate.

Spicy crayfish is known as Ma Xiao on the Internet, and spicy crayfish, also known as flavor shrimp, Changsha flavor shrimp, and spicy crayfish, is a famous local snack in Hunan.

Spicy crayfish is made with crayfish as the main ingredient and served with chili peppers, peppercorns and other spices. After the dish is cooked, the color is red and bright, and the taste is spicy and accompanied by fresh aroma.

What is a crayfish

Crayfish, whose scientific name is crayfish, is native to North America, introduced to Japan by the United States in 1918, and then introduced to China by Japan in 1929, growing in rivers, lakes, ponds and marshes in Zhenla, southern China.

Precautions for cooking crayfish

1. Before cooking, soak the crayfish in water for two or three hours, brush it clean and remove the shrimp heads that are easy to absorb heavy metals and bacteria, and then cook at high temperature.

2. Try to choose tender and soft-shelled crayfish. Crayfish with bright color and white and neat fluff on their belly claws are raised with clean water.

3. The market is mixed with sails, and the hygiene is not guaranteed, so it can be eaten appropriately.

4. If the tail of the finished lobster is curled, it means that it is cooked alive. Dead lobsters may cause discomfort and should not be eaten.

How to make spicy crayfish

Ingredients: 200 grams of crayfish, 20 grams of dried chili pepper, 20 grams of Sichuan pepper, 2 green onions, 4 slices of ginger, 4 bay leaves, 5 cloves of garlic, 1 star anise, 1 cinnamon, 45ml of light soy sauce, 15ml of dark soy sauce, 8 grams of brown sugar, 5 grams of salt, 30ml of high liquor.

Step 1: Wash the crayfish, chop the green onion, ginger and garlic, and cut the chili pepper into pieces. Spicy crayfish.

Step 2: Add slightly more oil than usual to the pot, boil until 3 hot, add chili, pepper, green onion, ginger and garlic to stir until fragrant.

Step 3: Add the washed crayfish and stir-fry evenly, then pour in white wine, light soy sauce, dark soy sauce, add sugar and stir-fry until fragrant.

Step 4: After seeing the crayfish curled, add spices such as bay leaves, star anise, cinnamon, etc., pour in 200ml of water, cover and simmer over medium heat for 8 minutes, and finally add an appropriate amount of salt to taste, increase the heat to dry the soup slightly.

Xiao Ma: It is a new type of drug.

It is mainly used in: using tin foil to burn, producing smoke. Suck with a bottle, tube, over water.

Get excited after smoking. I can't sleep, and my stomach doesn't feel hungry. Sexual function decreases after smoking, while women do the opposite.

I haven't heard of anyone addicted to long-term use. But since it's called a drug. Nature has its downsides.

It is advisable not to get those things on your feet. Now the state is targeting Xiao Ma. Stricter than against No. 4.

Important: Cherish life and refuse drugs.

Let me refute it, this thing is addictive if you smoke it for a long time, a friend of mine who used to be very good in the past, ate this and cheated money everywhere, sold it and smoked it at the same time, and now he is in prison, he has a cheerful and beautiful personality, but he was made by drugs, his face was the size of a palm, and he would self-harm after eating small hemp, and the last time I saw her, she had a freshly scabbed scar all over her face and ......body that she used to clasp with her handThose who smoke this generally drag their friends into the water, and it may be a kind of sharing of benefits in their eyes I don't smoke but I have tried to wrap up insomnia and I am still very mentally ...... the next dayThere is a ...... of addiction within three yearsPlease stay away from what you see, whether it's people or drugs!

First, it is a new type of drug, and second, I said that a digression paints a Beijinger, calling a cicada Xiaoma.