The 6 most delicious flavors of crayfish, which one is your top 1?
Secret thirteen-spice crayfish. Clean the crayfish in advance and soak them in salt water to remove impurities.
Heat the oil, add bean paste and stir-fry, add onion, ginger and garlic and sauté until fragrant, add Sichuan peppercorns and bell pepper, add washed lobster, stir-fry constantly, add thirteen spice seasoning, stir-fry again
, pour in white wine or beer, stir-fry, add a little water, cook until the water boils and the lobster is cooked.
Garlic Crayfish The minced garlic completely penetrates into the shell of each shrimp, and the shrimp meat is completely covered with delicious garlic.
The rich garlic juice makes every garlic lover worry about it.
Nowadays, in order to attract customers, many stores are constantly introducing new flavors to cater to the cold crayfish. However, Sister Han thinks that the iced crayfish is not as delicious as the hot one, but many people still like it. After being chilled, the meat of the crayfish is more delicious.
Firm and elastic, young people prefer to eat it. Do you like this pot of fairy-like little dragon?
Baked Lobster with Egg Yolk. Crispy egg yolk pieces wrap the plump crayfish. When you bite into it, the dense texture and spicy taste buds will leave you with endless aftertaste.
I think this taste is quite tempting.
Braised crayfish is also a delicious taste. It uses crayfish as the main ingredient and spicy sauce, onions, ginger, garlic, pepper, etc. as auxiliary ingredients. The red shell makes people salivate.
, it tastes tender, smooth and delicious.
Spicy Crayfish: First brush the crayfish clean, then cut off the muddy parts of the head and tail, remove the shrimp lines, and then wash them in clean water.
Prepare green onions, ginger, onions, dried chilies and other condiments. After the oil pan is hot, add the hot pot base ingredients and bean paste. Stir-fry for a while and then add all the prepared condiments into the pan. Stir-fry until fragrant and then pour in and wash.
Stir-fry the good crayfish, then pour in the cooking wine and simmer for about 15 minutes. Sprinkle with salt and sugar before taking it out of the pan and taste it slowly.
what reason?
ps: not dead crab