Sihaiwang: speaking of crayfish, I believe many people are very fond of it. Whether it's fried crayfish or minced garlic crayfish, it's very delicious. Even a girl can eat a jin or two. The taste of crawfish is very delicious, and its nutritional value is also very rich. The season of eating crawfish is generally in summer, because the shrimp is the most fat at this time.
Why do crayfish have it in summer
The best season to eat crayfish is June to August, which is summer
After we buy lobster, it's best to keep it in clear water for 24-36 hours, so that it can spit out impurities such as sediment. When processing lobster, the dirty things in its two gills should be removed, because there are many bacteria adsorbed in the gill hair, it is better to cut off the gills, and the shrimp shell is better to brush. The roots of lobster's claws are the easiest to hide dirt, so they must be cut off. Finally, it needs to be brushed and washed before cooking.
Why do crayfish fry first
High temperature and oil can immediately fry the lobster in the middle of the head and tail, but it will not separate. If it is drained and simmered, it will be fully tasty, so this step is very important, and the shrimp meat in the tail will also be fully tasty
How to make crawfish delicious and tasty
1. After buying back the crayfish, put it into the basin, wash it with water twice, put in 2 tablespoons salt, and then pour in water for 2 hours without soaking the crayfish, so as to clean it better.
2. Remove the black line of crayfish (shrimp intestines): control the crayfish with one hand and hold the tail wing in the middle of the tail with the other hand, and gently pull it off. If it's dangerous to do so, put the crayfish in a basin and freeze them in the refrigerator, so that the crayfish will be honest.
3. Pour the red pepper into the pot with clear water. Turn off the heat and soak in the water for about 1 hour.
4. Take out the pickled hot pepper and mash it with a garlic mortar. Be careful not to splash it on your face and eyes.
5. Pour water into the pot, boil it in high heat, blanch the crayfish for 2 minutes, then fish out, wash the froth with water and fish out for standby.
6. Pour oil into the pot, add ginger slices, cinnamon, pepper and stir fry.
7. Put in the smashed chili sauce and stir fry.
8. Pour in the boiled crayfish and stir fry.
9. Sprinkle garlic cloves and add salt.
10. Pour in a tablespoon of cooking wine to remove the smell.
11. Add a spoonful of sugar and stir well.
12. Pour in clear water, take the crayfish as the best, boil it in high heat, then stew it in low heat for 20 minutes, and the soup is thick.