If you don't use beer, the smell of crayfish is hard to get rid of. What I want to share with you today is that when cooking spicy crayfish, don't just add beer, add more beer. Crayfish is delicate and delicious, with no fishy smell. Let's see what it is. The key to eating seafood is to get rid of fishy smell. Because seafood has a strong smell, foodies have always had many ways to eat crayfish.
The first step is to make all kinds of delicious food, and the most common one is this hemp-flavored one. Even if it tastes like beef, it needs beer, and crayfish is also cooked with beer. Some people like to eat steamed crayfish or put crayfish on the fire. The baked crayfish is brown and tender, which is especially delicious.
No matter which way you eat it, the cooking of crayfish is indispensable. In order to make crayfish more fragrant, it is inevitable to use beer, which can improve the taste and make crayfish more delicious.
The second step is to share it with you this time. Don't just add beer to crayfish. Add more. Fresh and tender, no smell. When you cook crayfish, you will clean them up. In addition to soaking in salt water, the correct way is to cut off the whiskers and heads of crayfish, soak them in natural soda water for a while, let the crayfish spit out clean sand, and then rinse them with clear water.
Step 3: Pour pure grain wine, rice wine, soy sauce salt, ginger slices, onions and garlic into the pot, and then add a proper amount of cold water. After the fire comes to a boil, put the crayfish in the pot and cook for three minutes, then pour in the beer and boil it, skimming off the foam on the surface. At this time, add a bowl of fruit and vegetable juice, which can be cucumber juice or celery juice. Adding fruit and vegetable juice can make crayfish more delicate and delicious. Do you remember?