Chinese Food
Carapace and spicy crawfish
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It's the best season to eat crayfish from May to July every year. But many people add a lot of seasoning when they make it, which makes its original flavor be covered. A special trick is used to make this spicy crawfish. It uses Taitaile chicken essence seasoning (three delicacies), Taitaile original flavor fresh first-class fresh soy sauce for freshness and flavor adjustment. This can stimulate the flavor of crawfish very well ~ then use Madame original flavor fresh special-class braised soy sauce to simply raise the color. Looking at it, people's appetite is greatly increased. Don't forget to add a few drops of Tai Tai le sesame oil to the pot. Improve the fragrance and color ~ such a pot of red, shiny, mellow, attractive, spicy and delicious crawfish will become. Come and do it with me. Reward my wife who works hard during the day on 527 wife's Day. Go home and do housework. From the 11th to the 30th of the 527 activity, let's join in. Come and find the exclusive recipe
Cooking ingredients
Cooking Steps
Step1:Clean the crawfish. Press the pliers with both hands. Brush the abdomen and both side
Step2:Cut the head of the cleaned crawfish. Go to the sandbag. Go to the sand line. PS - the first two steps can be handed over to the vendor.
Step3:Stir fry the bottom material of the hot po
Step4:Add ginger, red onion and garlic to stir fry the hot pot bottom.
Step5:Then stir fry the treated crayfish.
Step6:Stir fry until the surface turns red. Start seasoning. Add Tai Tai Le original flavor fresh first-class fresh soy sauce - its patented corn fermentation technology can help you enrich your taste, highlight the fresh taste and bring back sweet. I have also used over 30 years of craftsmanship quality Taitaile chicken essence seasoning (three delicacies) to enhance the taste of crayfish; don't forget to add some Taitaile original flavor fresh special braised soy sauce to make your crayfish red, bright and shiny; oyster sauce, white granulated sugar. Continue to stir fry and stir fry to produce sauce flavor.
Step7:Then pour in a can of beer and cover and cook for 5 to 10 minutes. (the crayfish must be cooked thoroughly. About 10 minutes is enough.
Step8:Before leaving the pot, pour in a little Tai Tai le sesame oil. Stir well. The sesame oil of pure quality and physical pressing not only brightens the crawfish, but also makes its fragrance more attractive. I wish I could eat it one by two in the pot.
Step9:It's ready to eat. Attention. When you choose condiment, you must have a good look at its ingredient list. The choice for her beloved. Of course, it should be delicious and reassuring. I prefer to choose Tai Tai le brand myself. For more than 30 years, I have focused on fresh, high quality and good taste. Don't say much. Cook for he
Cooking tips:1. Processing crayfish - if you don't mind the sandbag, you can go to the sand line directly. 2. After my test, the sand line has little to do with the final meat quality. The meat quality will not become loose because of the sand line. The reason for the loose quality may be that it is cooked too long and the crayfish is not fresh. 3. The first special fresh soy sauce and chicken essence seasoning (three fresh) of Madame's original delicious and the magic weapon of coloring It's Tai Tai Le original flavor fresh special braised soy sauce. 4. If you want to keep the taste of the crawfish, please add the tail of the crawfish and it's fully shrunk. 5. When you leave the pot, please add some sesame oil. Only when the fragrance overflows Oh, there are skills in making delicious dishes.
