Because crawfish belongs to the category of seafood, it is usually eaten fresh. If it is dead or dying, the taste and taste are not very good, so when we buy it, we should try to buy fresh crawfish if conditions permit!
It is basically enough to buy fresh crawfish and see the first three points!
①: Look at the liveliness of shrimp, fresh shrimp is full of energy! This is the most intuitive!
②: Look at the shrimp head! If the shrimp head is weak, then pay attention, it may not be too fresh!
③: Look at the claws! Paws are blue, and if they are red, they are stale! Try not to!
④: Look at the shell color of shrimp! The fresh shrimps are blue and shiny, and the stale shrimps are black.
⑤: Try to choose a big, fleshy one when choosing! If it is soft by hand, don't buy it decisively.
How to eat crawfish:
Generally, our common eating methods are: spicy, steamed, salt and pepper, garlic, and crawling shrimp with onion and ginger. The most popular way to eat is spicy crawfish. The picture below shows salt and pepper crawfish.
Let's talk about the practice of spicy shrimp climbing. Just do it when you use it!
Material preparation:
Ingredients: crawfish 1 kg
Accessories: 2 grams of ginger slices, 3 grams of garlic slices, about 15 grams of shallots, 5 grams of coriander, 20 grams of dried pepper and 5 grams of dried pepper.
Seasoning: appropriate amount of vegetable oil, about 5g of bean paste, 5g of spicy fish seasoning, recommended fatty spicy fish seasoning, cooking wine 1 5g, sugar1g, 3g of chicken essence, appropriate amount of soy sauce, 2g of pepper oil and 2g of sesame oil.
Production steps:
①: Clean the shrimp, cut off the long claws, and of course, do not cut them.
②: Burn the oil in the pan, and when the oil temperature is 6-7% about 200 degrees, fry the oil in the pan for about 1 minute. If you can blanch at home instead of this step. Remember to add wine when blanching. Boil water in the pot.
③: Add about 30ML vegetable oil into the pot, when the oil temperature is about 30%, add ginger and garlic slices, then add dried pepper granules, stir-fry dried Chili peppers, then add bean paste and stir-fry until fragrant, then add spicy fish seasoning, and then add crawfish.
④: Stir-fry the crawfish immediately after it is put into the pot, then cook the cooking wine, continue to stir-fry for about 3-5 minutes, and then add chicken white sugar and stir-fry for about 1 minute.
⑤: Finally, add shallots, sesame oil and pepper oil, stir-fry evenly over high fire and serve.
6: Sprinkle coriander on the surface. You can also sprinkle a little sesame seeds.
Precautions:
1: All skills can't compete with fresh ingredients!
2: When frying, the oil should be a little more appropriate.
3: When frying oil, the oil temperature must not be too low, at least it should be above 200 degrees! You should fry the skin until it changes color the first time after cooking.