Chinese Food
Spicy crawfish
(82736 views)
Talking about my youth canteen, I can't do without rice noodles. My love for powder. In a sense. More than hotpot. The frequency of hot pot is once a week. The powder is not the same. You can meet each other every day and get together immediately. You won't feel bored. Stir fried rice noodles, stir fried River noodles, hot and sour noodles, Guilin rice noodles, Chaozhou fish egg noodles, cross bridge rice noodles, Chengdu maojiezi Feichang noodles. I love them all. Thai street. Interested and girlfriends to find a bowl of authentic hot and sour pig meal. Special with energy. Go out. Breakfast at the hotel. Scan it first. If there is no rice noodle soup, the score of this hotel in my mind will be immediately reduced from Class A to class C. It reminds me of Nannan, my good nephew. His standard is carpet. As long as there is carpet, he is very good at this hotel. Think of these. I can't help laughing. Every time I travel with Nan Nan together. Hotel standard. Carpet + rice noodle soup. This is a hard indicator. All meters
Cooking ingredients
Cooking Steps
Step1:Crayfish in the bag.
Step2:Grab the back of the crayfish, wash it with water, and brush it with a brush at the same time, especially the abdomen. Turn it over and brush it. Take care of this step. Don't get caught by crayfish.
Step3:Cut off some shrimp heads with scissors (about 1 cm below the eyes). By the way, use scissors to pick out the black sacs inside. Keep the shrimp yellow.
Step4:Hold the body of the shrimp with one hand. Hold the tail plate in the middle of the tail with the other hand. Twist it left and right. Pull out the shrimp intestines.
Step5:The crayfish will be treated one by one. Then they will be brushed with a brush. Be careful not to wash off the shrimp yellow. Good things. Keep them carefully.
Step6:Clean up the crayfish. Soak in salt water for about half an hour. (brine ratio - one basin of water, two spoons of salt
Step7:When marinating crayfish, prepare the seasoning for frying. The picture shows the main condiments - Pixian Douban, chopped ginger and garlic, scallion Festival, cut into sections of dry pepper, pepper, various spices (star anise, cinnamon, fennel, grass fruit, Sannai, Xiangye, clove), thirteen spices.
Step8:Take out the crayfish soaked in salt water, wash it with clean water and drain it for standby. Heat oil in the pot (as much as possible). When the oil temperature is 80% hot, ginger, garlic, pepper and Pixian bean paste will be served.
Step9:Stir fry slowly over low heat. Stir fry until ginger, garlic and bean cloves are mixed with oil. The color is red and bright.
Step10:Add spices (star anise, cinnamon, fennel, grass fruit, Sannai, Xiangye, clove) and stir fry.
Step11:Then pour in the dried pepper. So a large plate of cut hot pepper. Don't hesitate. Leave 1 / 3. Pour the rest in. It's spicy. There's no pepper or chili. Where's the spicy? Cubic meter ^Why do you use the remaining 1 / 3 dry pepper? Let it decompose later.
Step12:The seasoning is almost delicious. It's our turn to play the leading role of crayfish.
Step13:I found out when I poured the crawfish in. The pot in Beijing is too small. It's a bit difficult to turn the crawfish. It doesn't matter. This dish doesn't need speed. Let's fry it slowly.
Step14:In the final stage, add thirteen spices and stir fry for another two minutes.
Step15:Add some water. Boil. This step. The purpose is to make lobster taste better. Add salt, cooking wine, sugar, soy sauce and white pepper when cooking. Adjust the weight according to your taste.
Step16:Special Editio
Step17:
Step18:
Step19:
Step20:
Step21:
Cooking tips:There are skills in making delicious dishes.
