What is the function of crayfish frying 1? It is bright in color and looks good, which is easy for diners to accept. For example, when restaurants shoot renderings, most of them take pictures of crayfish after oil treatment.
2, the taste is fast, suitable for areas with large passenger flow, and when crayfish are pretreated in large quantities.
High-temperature frying can immediately fry and crack the middle position between the head and tail of lobster, but it will not be separated. After draining, simmering will fully taste, so this step is very critical, which will make the shrimp meat inside the tail fully taste.
How to keep crayfish fried, put them in plastic bags and seal them, and put them in the refrigerator! You can cook it in cooked oil when you eat it!
Don't store the fried crayfish for a long time. Eat them early. If not, fry them again, marinate them in salt and put them in a cool place, so that the crayfish meat will not be too dry.
After the crawfish is fried, it can be stored for two or three days if it is put in a sealed fresh-keeping box and then refrigerated in the refrigerator. If it is kept at room temperature for less than ten hours in summer, it will easily breed bacteria and toxic and harmful substances, which will easily cause gastrointestinal discomfort and diarrhea and endanger health.
The simple method of crayfish materials:
2 heads of garlic, 2 green onions, some fragrant leaves, a proper amount of pepper, half a catty of edamame, a potato, a packet of lobster seasoning, 2 bottles of beer, 3 jins of crayfish and a piece of ginger.
Practice steps:
1, crayfish head and mud intestines (head and mud intestines will be removed after buying in the market), washed and dried.
2. Cut the green onion into sections, peel the garlic head, wash and slice the ginger, wash the edamame and cut off the head and tail for later use.
3. Put about two tablespoons of salad oil into the clean pot, and pour the dried crayfish into the oil pan when the fire is turned to the maximum, stir-fry until the lobster becomes discolored and curled up, and take it out for use.
4. Dump the remaining oil, clean the pot, add a spoonful of clean oil, heat it, add ingredients such as green onions, ginger, garlic, edamame and potatoes, stir-fry until the fragrance comes out, pour 5. Add two bottles of beer, then put the lobster seasoning bag in, and roll together. When the edamame is almost cooked, pour in the fried crayfish and collect the juice.
6. When the edamame is crisp and rotten and the potatoes are very smooth, you can go out of the pot.