Chinese Food
Spicy crawfish
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It's summer. It's crawfish season again. After dinner, I go out for a walk. I can often see that the roadside stalls are full of people, drinking cold beer, eating spicy crawfish, and sharing the ups and downs of this day. Summer without crayfish is incomplete. Beer is the standard match for crayfish. About three or five friends. Sit around the table. Drink a drink. Eat a shrimp. Talk about life. How comfortable life is. Crayfish is delicious. But roadside stalls are expensive. And they always feel unsanitary. It's more reassuring to eat at home. It's more economical. Teach you how to make spicy crawfish at home. It's easy to learn. It's delicious and spicy. One pot is not enough.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready.
Step2:Put the live crayfish in the light salt water and soak for about 2 hours. Change the water twice during this period. This is good for removing the dirt from crawfish.
Step3:Remove the head and lung fluff of the crawfish. Hold the middle part of the tail. Gently pull. Pull out the shrimp line. Crawfish's head is very dirty. It is easy to breed parasites. It can't be eaten. The lung fluff of crawfish is the fluff like thing on the left and right sides of the front end after peeling off the shrimp head. It's also called the shrimp gill. This is the dirtiest part of crawfish. It must be removed. After treatment, brush the belly and tail of crayfish with waste toothbrush.
Step4:Cut ginger into shreds. Cut garlic into small pieces. Clean shallots and coriander and cut them into small pieces for use.
Step5:Put a large bowl of clear water in the pan. Bring to a boil over high heat. Then pour the crayfish into the pan.
Step6:Hold the fire. Blanch the crayfish until it turns red. Remove it immediately. Drain the water for use. The outside methods are fried. Let the shrimp meat suddenly tighten with hot oil. The meat quality can be more compact. The family method uses a large pot of oil to fry shrimp always feels troublesome and wasteful. So use the method of blanching and scalding instead.
Step7:Heat the pot. Add a scoop of cooking oil. Then add in ginger and garlic and stir to make it fragrant.
Step8:Heat the pot. Add a scoop of cooking oil. Then add in ginger and garlic and stir to make it fragrant.
Step9:Then pour some water into the pot. Turn to a big fire and boil the soup.
Step10:Return the scalded crayfish to the pot.
Step11:Put the boiled crayfish back into the pot. Add a tablespoon of cooking wine. Turn the heat to boil for about 10 minutes.
Step12:Add a little water to the starch and stir it into starch water. Pour it into the pot. Heat to collect the juice.
Step13:Finally, sprinkle the shallot and cilantro sections into the pot, and you can enjoy them on the table.
Step14:Finished produc
Cooking tips:1. Crawfish must be fresh. Dead crawfish cannot be eaten. 2. The crayfish must be cooked thoroughly in high temperature to ensure that the bacteria and parasites in the body of the crayfish are killed. 3. I use the ready-made spicy crawfish seasoning powder. Both the salty and spicy taste are enough. Finally, I can add a little salt according to my personal taste. 4. The head and lung villi of crawfish must be removed. There are skills in making delicious dishes.
