Big love of food [spicy crawfish] recipe-Chinese Food-best chinese food recipes-cooking food

Big love of food [spicy crawfish]

(91678 views)

Is crawfish a worm? Experts explain five rumors about crawfish. 1 is crawfish a worm? [rumor] crawfish is not shrimp. It's a kind of insect. Foreigners don't eat it. [verification] the crayfish is a kind of freshwater crayfish, which belongs to the subfamily of Crustacea, Crustacea and crayfish of Arthropoda. It also has its own scientific name. It's called crayfish. The crayfish's hometown is neither in China nor Japan, but from far North America. Its main habitat is the Gulf Coast, especially the area near the mouth of the Mississippi River. Used to help the Japanese deal with the bodies? [rumor] during World War II, Japanese Biochemical forces stationed in China genetically modified crayfish (the predecessor of crayfish) and transported them to the Japanese garrison to feed on unburned corpses. [verification] according to thin camel, a popular science expert of shell net, crayfish is the scientific name of crawfish. It's not a predecessor. Japan imports from the United States

Cooking ingredients

crayfish:moderate amount

minced garlic:moderate amount

scallion:moderate amount

ginger slices:moderate amount

dried pepper:moderate amount

pepper:moderate amount

fragrant leaves:moderate amount

cinnamon:moderate amount

octagon:moderate amount

cardamom:moderate amount

nutmeg:moderate amount

Cooking Steps

Step1:1. Right amount of crayfish. Brush with water for the first time, right amount of crayfish. Brush with water for the first time. After brushing all the crayfish once, brush with water for the second time, and brush carefully. Clean every place, don't be afraid of the hand of the shrimp tongs. Grasp the back of the shrimp. Brush once, the shrimp will fain

Step2:2. Hold the middle flap of the shrimp tail and twist it. The shrimp intestines will come out. The black line of the shrimp abdomen is actually the abdominal artery and the motor nerve chain connected with it. The reason why the shrimp can bend the body and have the ability to bounce is that it depends on the black line of the abdomen. So many people also call it the shrimp tendon. It doesn't need to be removed before cooking or eating.

Step3:3. Break off the shell of the shrimp head. But don't break off the shell. The yellow part is the shrimp yellow. There's less shrimp yellow and the flavor is not enough. This is the shrimp gill. The dirtiest part of the shrimp body, you must go to the gill to make the crawfish. Don't go to the gill. It's not only bad taste but also dirty. After cleaning the shrimp gill, put your head back. It won't fall off when you fry it. You can go to the shell at home. Only keep the shrimp yellow. The restaurant crawfish doesn't go to the head because it has no material. It can't support the plate, Remember to crack the prawn tongs. It's easy to tast

Step4:4. Add some garlic, green onion, spices and dried chilli respectively. Pour dried chilli into the pot. Stir fry over low heat to remove most of the water, then add spices and stir fry together. Listen to the sound, you can judge whether it has been stir fried. The fire should not be too big. It's too easy to fry and paste, and then pour it out. Let it cool. Separate the chilli and spices with a blender. Do not beat too much. Beat the spices into powder with a blender, Mix the chili powder and spice powde

Step5:5. Put more oil in the pot. Cook it into high-temperature oil. The chopsticks will bubble quickly. The oil temperature is appropriate. Pour in the crawfish. After the color turns red, take it out. If you want to save oil at home, you don't need to fry it. It's just that the shrimp is not so red.

Step6:6. Heat the pot and remove the oil. Stir fry the garlic, scallion and ginger in medium and low heat. Add 1 spoon Pixian bean paste, 1 spoon spicy pepper paste and 1 spoon axianpo beef paste, Stir fry in a small heat. Stir fry in the sauce. Stir fry in the sauce. Stir in the spicy chili powder. Stir in the crawfish. Add in the right amount of high soup and pull it out. Add in the right amount of old soy sauce and put the lid on it. After the fire is over, make a quick fire attack for 10 minutes. After 10 minutes, add in the right amount of chicken essence and pull it out. Sprinkle with scallio