4hw.com.cn: it's a good season to eat crayfish in summer, but many people find that they can't make it as delicious as it is out there. One big problem is that it's a little light, and the shrimp doesn't taste good. We make crayfish at home. How can we make it more tasty and fragrant? Come and have a look.
How to stir fry the lobster better? How to stir fry the lobster better
Method 1: make a cut on the back of shrimp with a knife
Crayfish has a thick shell, which is the biggest reason why it is difficult to taste. Therefore, when making crayfish, in order to taste, you can choose to cut a small hole on the back of the lobster with a knife, and then tear off the shell a little. The crayfish will taste a lot.
Of course, this cooking also has a small defect. The soup can enter the shell of the shrimp, which will also cause the shrimp to contract very much, and the meat may not be tender enough.
Method 2: soak in soup after cooked
When the crayfish is cooked, don't collect the juice first. After turning off the fire, it's recommended to soak it in the soup, which will help absorb the flavor of the seasoning and ensure the taste of the crayfish.
However, it should be kept in mind that the soaking time should not be too long. Although the meat tastes good enough, it has become a little tight under the effect of salt. Generally speaking, after the crayfish is cooked, the soaking time shall not exceed 2 hours, and the best time is 1.5 hours, which can not only ensure the taste of the lobster, but also the meat quality.
Method 3: put beer to cook
You can also take the method of adding beer to taste when cooking crayfish. It can not only effectively remove the fishy smell of the mud, but also increase the aroma of the wine. The beer spicy crawfish is characterized by spicy and delicious flavor, strong cumin flavor, crisp appearance and tender meat inside.
Many shrimp shops use beer to make shrimp, but not too much, otherwise it will affect the taste. Beer is the most suitable raw material for livestock and poultry or shrimp, crab, fish, etc. with the smell of fishy smell. The cooked dishes are full-bodied, soft and tender in texture, delicious in taste, elegant in color, and fresh at the same time. However, the traditional Chinese liquor is mainly mixed with soy, drunk, cooked and soaked.
The practice of spicy crawfish in Beer:
(1) Keep the crayfish in water for at least one hour, then use scissors to remove the shrimp whiskers, shrimp tongs, shrimp feet, pull off the shrimp intestines, remove the stomach and gills of the shrimp, carefully brush the whole body of the shrimp with a clean toothbrush under the running water, and put it on the plate for use after washing.
(2) Put the wok on the fire, use medium or small fire, and pour in the oil. When the oil is six minutes hot, pour in pepper and dry pepper and cook until the color changes, then add garlic slices and stir fry, add some cooking wine, stir fry a few times and pour in beer (the amount of beer is less than 2 / 3 of crawfish's best), cover with a small fire and cook for about 15 minutes, put in ginger slices and scallion sections, turn to a large fire and cover, turn to a small fire after boiling. When the soup is almost ready, season it with salt and chicken essence.
Method 4: grind the spices and soak them in oil before reuse
The crayfish should be cooked or fried to taste good. It is suggested that the spices should be crushed by a cold mill. During the grinding process, the temperature will not rise, and the fragrance of the medicine will not be lost to the greatest extent. Then soak the beaten spice powder in oil, because most of the spices are 'fat soluble', the fragrance will not volatilize when dissolved in the oil, and it can better enter into the meat quality of crayfish to make it taste good.
Fried crayfish common spices: fragrant leaves, star anise, cinnamon, pepper, thirteen incense, etc.