It is not easy to clean up.
Lobsters themselves love to open holes and live in mud every day, making the head and abdomen of crayfish very dirty, and some lobsters are directly covered with black mud. In addition, crayfish is an arthropod, and the hidden positions such as the gap, abdomen and the inside of the mouth of shrimp cannot be cleaned. There are a lot of silt, dirt and larvae hidden in it, which can't be cleaned even if it is cleaned continuously with a soft toothbrush. At the thought of cleaning crayfish, people's enthusiasm for eating lobster has cooled down a lot, and they are eager to find a simple and convenient method to clean crayfish. It is difficult to clean up delicious lobster. A handful of "it" was caught in the water and the dirty larvae came out honestly. This kind of food is nothing more than "wheat flour" in life.
The production process of Chuanxiang lobster is 1. Buy 3 Jin of lobster in the market and throw it into the kitchen sink when you get home to prevent the lobster from escaping. Prepare a new toothbrush in advance, put the tap water pipe into a medium flow rate, squeeze the top of the crayfish with your right hand, and clean the abdominal cavity of the crayfish with a soft toothbrush with your left hand, while washing and flushing.
2. Pour half a basin of cold water into a relatively large kitchen sink, add 1 spoon of wheat flour, mix it into the flour water, and put the lobsters into the flour water one by one. Add 1 tbsp of edible salt. Crayfish is about shellfish. After adding edible salt, it jumped up and down at once. With the "adsorption" of wheat flour, it is equivalent to a process of "bathing" by itself to absorb the waste that lobster can't brush well.
3. Leave the lobster idle in flour water for about 5 minutes. Go to see the tea soup made by crayfish at this time. The relatively clean flour water has completely turned into black wastewater. Take out the lobster, wash it again, and gradually solve the lobster: first remove the shrimp line, which is also the intestines and stomach of crayfish, which is very dirty. Or hold the top of the crayfish head with your right hand, break the middle of the lobster tail with your left hand and pull out the shrimp line. Scissors cut open the shrimp gun and pick out the white shrimp bag below.
4. Long chives 1, cut into oblique slices; 1 piece of ginger, cut into thin slices immediately; Lai Xiang 1 cut or 3 shallots chips; 10- 15 dried red pepper, cut into sections. Gradually make lobster, first boil the oil and fry it: pour in half a spoonful of cooking oil, about 50 grams, and heat it to 80%. Add the filtered crayfish and stir fry quickly to turn red. Pour in 30 grams of rice wine and stir fry again 1 min.
5. Take out the crayfish after the oil explosion, wash the pot paste, pour in 30 grams of cooking oil, add 40% heat of star anise and cinnamon, and stir-fry with low fire into a fragrant spice. Add onion, garlic and galangal, and heat the pan again until fragrant. Add dried red pepper, pepper and pepper, stir-fry until fragrant, and transfer all kinds of ingredients to the side of the pot. Tilt the wok, control the oil, add 1 spoon Pixian bean paste, about 30 grams, and stir-fry over low heat into Chili oil. Pour in 20 grams of delicious fresh soy sauce and stir-fry with low heat until it tastes like soy sauce.
6, pour about half a pot of cold water, braised. Turn to slow fire, add 3 grams of salt, 5 grams of sugar and 0.5 grams of white pepper, and then cook for 15 minutes, then all kinds of aromas can be cooked.
7. Catch the residue in the green soup with a fine colander, add 2 grams of chicken essence, add lobster and pour half a bottle of beer. Let's braise in soy sauce for 5 minutes, simmer for 5 minutes, and call a truce.
8. At this time, the Chili oil broth has been thickened, and the lobster must have a taste. Put the processed Chuanxiang lobster into a big soup bowl, sprinkle with fragrant lai or chopped shallots, and the whole family can enjoy delicious crayfish.