Chinese Food
Spicy crawfish with rice
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It's too troublesome to peel shrimps. I peeled 2 jin of crayfish at a time. I cooked it into a covered rice with dried celery and onion. The taste is just a word. Cool.
Cooking ingredients
Cooking Steps
Step1:Steamed rice. 2 jin shrimp water. Don't cook too long. Shrimp shell red can be picked up. Can watch TV slowly peel shrimp.
Step2:Pour in oil. All materials except shrimp balls and starch. Pour into the pot and stir fry. Stir fry. Pour in shrimp balls. Stir fry for a few times. Add beer. After boiling, turn the heat to low.
Step3:When the sauce is still a quarter of the time, stir in the sauce and pour it in. When the sauce is thick, turn off the fire and pour it into the prepared rice bowl. It's done.
Cooking tips:1. If you want to have a better taste, you can peel off the Yellow shrimp when you peel it. Add it when you boil the sauce. But I think there are too many heavy metals in the Yellow shrimp. I'm afraid it will become a stroke and cover the rice. I didn't do that. 2. Lazy way. Hot pot bottom material replaces all materials. But there is no soul in such a covered rice. I cook sauce like this. It's definitely mellower than hot pot bottom material. 3. When collecting the sauce, you can also add some vinegar to make it fragrant. I don't like vinegar. If you add a little, you won't put any vinegar in it. You don't like vinegar as much as me. You can add more sugar in the sauce. There are skills in making delicious dishes.
