Method 1: Use a knife to make a slit on the back of the shrimp

Crayfish has a thick shell, which is the biggest reason why it is difficult to taste. Therefore, when cooking crayfish, in order to enhance the flavor, you can choose to use a knife to make a small slit on the back of the lobster, and then tear off the shell slightly. The crayfish produced in this way will be very tasty.

Method 2: After cooking, soak in the soup

After the crayfish is cooked, do not collect the juice first. After turning off the heat, it is recommended to soak it in the soup. This will help Absorb the flavor of the seasoning to ensure the lobster is delicious.

However, remember not to soak it for too long. If it is too long, although the meat will taste delicious, it will become a little firm under the action of salt. Generally speaking, after the crayfish is cooked, the soaking time should not exceed 2 hours, and it is best to control it to 1.5 hours, so as to ensure that the lobster is delicious and the meat is still tender.

Method 3: Add beer to cook

You can also add beer when cooking crayfish to enhance the flavor. Heat the beer over medium-low heat until the sauce slowly penetrates into the meat of the shrimp, which can effectively remove the muddy smell and increase the aroma of the wine.

Method 4: Grind the spices and soak them in oil before use

Crayfish must be boiled or stir-fried until they are delicious. It is recommended to crush the spices in a cold grinding food processor. The temperature will not rise during the grinding process, and the medicinal flavor will not be lost to the greatest extent. Then soak the beaten spice powder in oil. Because most spices are "fat-soluble", the fragrance will not evaporate when dissolved in the oil, and can better penetrate into the crayfish meat to make it delicious.