If beer is not used, it is difficult to remove the fishy smell of crayfish. 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, and has no fishy smell. Let's see what it is. The key to eating seafood is to get rid of fishy smell. Because of the strong smell of seafood, foodies have always had many ways to eat crayfish.
The first step is to make all kinds of delicious food, the most common of which is this hemp flavor. Even if it's beef-flavored, it needs beer, and crayfish is 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, cooking crayfish is indispensable. In order to make crayfish more fragrant, it is inevitable to use beer, which can enhance the taste and make crayfish more delicious.
The second step is to share with you this time. Don't just add beer to crayfish. Add more. Fresh and tender, and there is no smell. When cooking crayfish, the crayfish will be cleaned 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 crayfish spit out clean and delicate 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 boils, put the crayfish in the pot and cook for three minutes, then pour in the beer, boil it and skim 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?