It's summer again to eat crayfish season, the fire of the country's spicy crayfish, no one does not like. Reddish color, fresh and spicy flavor, has become a classic snack in the night market, street stalls. About three or five friends, chatting, drinking beer, and then a pot of fresh spicy crayfish, painfully eat a hand full of red, so the summer night will be very pleasant.

We all know that crawfish is delicious, but the crawfish growing environment we all know, so to eat clean and hygienic still addictive, then do it at home! Crayfish practice is also a variety of our favorite or spicy crayfish, since their own home to do, then the most homemade practice, simple and time-saving, the taste is also superb, the specific method see below.

The first step: cleaning lobster, first to the crayfish bath, with a clean toothbrush to the crayfish abdomen a good scrubbing, must pay attention to take its two big pincers, do not get caught, very painful, cleaning this step is very important, must be clean.

Step 2: pinch the crayfish tail in the middle of the piece, rotate it, pull outward shrimp intestines, about the head of the crayfish, can be cut off can not be cut off, all the crayfish are clean, remove the shrimp intestines.

The third step: crayfish blanched in water, some people like oil can also be, over the oil fried crayfish more fragrant.

Step 4: pot of oil, put onion, ginger and garlic, chili, star anise, sesame leaves burst incense, this step is very important, will be the seasoning must be fried to the flavor.

Step 5: Pour into the blanched crayfish stir-fry, pour soy sauce old soy sauce, cooking wine, be sure to stir-fry on high heat.

Step 6: Pour a spoonful of spicy crayfish seasoning, spicy flavor is very fragrant, add the right amount of water, cover the pot and simmer for 5 minutes, so that the meat of the crayfish should be cooked through.

Step 7: spicy crawfish is ready, fresh and spicy very delicious.

Home made version of spicy crayfish is ready, fresh and spicy, eat only addictive, practice is not very simple? This method is suitable for kitchen novices, even if you do not know how to fry, according to this method, the same can also make delicious crayfish to learn to quickly do to the family to eat it!

Now it has come to eat crayfish season, in our local as long as you go to the seafood market, each stall in front of the crayfish, fresh crawling everywhere. Crayfish to do out of the flavor is very delicious, but there is a very critical point, is to clean, otherwise the flavor will be done out of the teeth, very difficult to eat, difficult to swallow.

The surface of the crayfish is very dirty, covered with sludge dirt, and shrimp line, gills inside the bacteria is very much, so to fully clean it, you need to use a brush, scissors and other tools to fully clean.

First of all, the cleaning of crayfish

After the crayfish bought back, it should be placed in the basin to add water, let it rest for a period of time, and then add salt, white vinegar to continue to soak, soak for two hours or so, so that the crayfish will be the body of the silt and dirt all spit out, and then rinsed with clean water to rinse.

After washing and then take a brush, pinch up the crayfish, put its abdomen upward, brush vigorously with a brush, the abdomen of all the dirty gas brush out.

Then take a pair of scissors, from the head of the crayfish 1/3 of the place to cut a knife, from the inside to take out the black shrimp line and intestines pulled out.

Finally, the crayfish feet and gills are all removed, gills step is the most bacterial parts, be sure to remove clean, so clean can be.

The next production steps

Prepare the following ingredients:

Crayfish, spicy sauce, green onions, ginger, sugar, pepper, cooking wine, salt, parsley, vegetable oil.

Preparation steps:

After cleaning the crayfish, put them into a sieve to control water.

Onion cut into segments, ginger slices spare.

Put more vegetable oil in the pot, heat it and then put the scallion, ginger, pepper into the popping incense, and then put the spicy sauce to stir-fry the flavor, and then put the crayfish to stir-fry.

When the color changes color, add cooking wine to fishy, sprinkle salt, sugar to refresh, continue to stir-fry until the crayfish mature.

Then cut the parsley, put the crayfish in the garnish, you can take out the plate to serve.

Cooking tips:

When making crayfish, be sure to put more oil, so that the fried flavor will be fragrant.

If you like to eat spicy, you can put some more dry chili or millet pepper to stir fry, and then put the crayfish, so that the fried flavor is more spicy and more delicious.

Because the spicy sauce is also salty inside, so to the end of the salt must be a little taste, if too salty do not need to add salt, do not make out too salty will affect the taste.

Now it's time to eat crayfish season, in our local as long as you go to the seafood market, each stall in front of the crayfish, fresh crawling everywhere. Crayfish to do out of the flavor is very delicious, but there is a very critical point, is to clean, or else do out of the flavor will be toothsome, very difficult to eat, difficult to swallow.

First of all, the cleaning of crayfish

Crayfish, spicy sauce, green onions, ginger, sugar, peppercorns, cooking wine, salt, parsley, vegetable oil.

In recent years crawfish are quite hot, before no one ate this thing, now is also the hottest cuisine, crawfish look similar, but the origin and water quality to determine the degree of cleanliness of it, good to eat is also depends on the quality of the shrimp. Crayfish to do how to do the most clean, the most delicious?

Crayfish to be fresh and alive is the most delicious, eat a lot of crayfish in many places, cooking fresh lake shrimp restaurant is less.

A few days ago we listened to the hotel owner to talk about the classification of crayfish, but it makes sense, he said that eating aquatic products is the same as drinking the origin of the water, because aquatic products, no matter how to grow can not be separated from the quality of water, a side of the soil and water to raise a side of the people, but also a wave of aquatic products, seafood, lake freshness and river freshness are all to look at the water quality situation. Bad water quality raised crayfish, no matter how to rinse, shrimp are difficult to swallow.

Small river gullies naturally growing wild river shrimp (dirty water, shrimp dirty, no meat)

Lotus root pond shrimp (and lotus root together with the cultivation of crayfish, feed fed feed, the living environment is also relatively dirty)

Paddy shrimp (as the name implies, farmed in rice paddies, shrimp and crab mixed, the meat is not tasty)

Refined pond shrimp lobster (a piece of ponds of several hundred acres, using feed) feeding)

Crab pond shrimp (and hairy crabs with mixed farming, feeding small marine fish, corn cakes, water plants)

Lake shrimp, is in the deep water lake inside the lake shrimp, that is, the crayfish world's most expensive.

Lake shrimp eat water plants, algae, small fish, shrimp, plankton, lake shrimp meat Q bullet, fresh, sweet, and lake shrimp the most basic appearance is characterized by a long body (in order to become a swimmer in the lake water), claw long (into the food), the back of the black like grease (because of the life in the deep-water lake), the lake shrimp clean meat is good, fished out of the crayfish do not even have to clean, the lake shrimp is clean, clean, fresh and clean. Dry and clean and fresh, will eat the foodies specifically looking for lake shrimp to eat. And at a glance you can see the difference, the claw is particularly long, the back is also long as a submarine, lake crayfish (lake shrimp) environment is superior, low density, a variety of food sources, eat this feeling of crayfish is not worse than eating river crabs, and even more flavorful than hairy crabs.

How to eat the best lobster? Each person's taste is different, I like salty and spicy with a little sweet shrimp meat and rich shrimp paste together with the entrance, shrimp meat fragrant pop teeth, never get tired of eating, a capitalization of the happiness!

After eating all the crayfish, and then create a pot of noodles, this feeling is really too comfortable, and really taste more than my imagination. The soup is spicy and oily, and the noodles are ready to be served, with a handful of chopped green onions to add color and flavor.

One of the best things about eating crayfish is that the other person won't be silently scrolling through her phone because she can't get her hands free.

This I still have some experience.

First of all, it is the raw material, that is, crawfish. When you go to purchase crayfish, you should look at the head of the crayfish is uniform. General head size uniform crayfish, are more formal farming to, not individuals casually catch the cage. Relatively speaking, more clean.

The second is to buy back, to use a brush to brush the crayfish belly clean. It is best to put the home with water to raise a.

Third, the shrimp intestine, that is, the shrimp line removed, shrimp gills removed.

The way to get rid of the shrimp line is to use your fingers to grab the shrimp tail in the middle of the tail piece, directly pull down on it, very simple.

Shrimp gills, is the shrimp head after peeling the two sides of the part. Some stores choose to remove the mouthpiece when handling them, which I personally don't recommend because it can cause the shrimp yolk to be lost.

Finally, when you make shrimp, try to open the lower back of the shrimp, so that it is easier to taste.

Hello, now so popular crayfish, how to do this food at home? In fact, it is very simple, first of all, prepare the necessary ingredients and ingredients, ingredients are usually anise, allspice, cinnamon, dry chili, ginger, pepper, scallion, garlic, bean paste, beer, white wine, salt. Are ready only need to do the following:

1. General from the market to buy crayfish need to clean up, first of all, need to prepare a pair of scissors, a brush, first brush clean shrimp body, and then use the scissors along the V-shaped seams cut off the head of the shrimp, pick out the head of the viscera, and then cut the back of the shrimp a little easy to taste, need to pay attention to is not to get rid of the shrimp yellow, because the shrimp yellow is very tasty.

2. Boil a pot of oil, oil is hot, put clean crayfish fried for 10 minutes, sheng out standby.

3. Leave a little bit of oil, after the heat into the ginger, onion, garlic and bean paste fried red oil, and then into the spices stir-fried, and then fried crayfish into the pan stir fry for 1 minute, the flavor of the seasoned pour into the beer boiled for 10 minutes, the time is up to open the high heat to collect the juice.

This is a family version of the stewed prawns are ready, it is very simple, hurry to buy a few pounds of crayfish to try it!

Said crayfish really mouth full of saliva, all the shrimp, crayfish deep in my heart, the Q elastic tight flesh, and full of brain shrimp yellow, I basically eat crayfish is not chopsticks, a plate of crayfish less than 10 minutes to finish, one after another, one hand twisting the head, one hand to pump the meat, three five direct entrance, quite skilled, and as a gourmet people, for cooking! Crayfish quite insights and methods to make the crayfish clean and tasty, wash crayfish tips and essentials here, do it, 100% success, do it yourself once, never forget, do it ~

I like to eat crayfish, but eat crayfish in the roadside stalls, addicted to addiction, but still worry about its hygiene, once exposed to wash shrimp powder, think of it scared, or their own! The first thing you need to do is to get your hands dirty and rest assured!

People talk about the crayfish feel more dirty, because of the growth of environmental issues, so generally outside the crayfish I basically do not eat, they usually buy live crayfish to brush their own, cut, pumping, brushing and cleaning with a high fire after the stir fry, put the seasoning simmering, do a good job soaking in the broth, cooled into the refrigerator to chill, watching TV or movies with a beer as a midnight snack to eat, the taste of the heart! The flavor is very good!

Ingredients

Crayfish - 700-1000 pounds, 2 pounds or so

White wine, pepper, dried chili peppers, ginger, cumin, thirteen spices, garlic, red onion in appropriate amount

Unique way to clean crayfish

"first cut and then pumped after the brush" unique stunts mixing Jianghu (also known as a cut two pumping three brush)

First cut: refers to the lobster whiskers and the tip of the head to cut clean (retaining the two large pincers) specific method is to pinch the lobster's body with one hand side,

The large pincers outside the shrimp whiskers cut off, and then the head of the tip of the angular part of the cut flat

and then pumping: means that the lobster shrimp intestines pumped out, the specific method is to the body of lobster Turn over, belly up, folded from the tail of the lobster, gently force the intestines outward

After the brush: means that after cutting the head of the whiskers, shrimp intestines with a toothbrush one by one to brush clean, from head to tail, stomach, body brush the whole body clean, live water rinse, after the treatment of the lobster is clean and transparent

Practice

Ginger cut into julienne strips, garlic patted scattered, red onion head cut

Put oil in the pot, the red onion, ginger, garlic cloves stir-fried

Then the pepper, dry chili pepper in the pot and stir-fried

Crayfish drained into the pot

high heat and stir fry quickly, shrimp body heat and then red

continue to stir fry until each shrimp all body red

and then poured in a little white wine

then put in the soy sauce, 2 tablespoons of the way

Continue to stir fry until each shrimp all red

then pour in a little white wine

and then put in 2 spoons of

Continue to stir-fry and add a little thirteen spices

Finally, add a little cumin

Add a little hot water and simmer for a while to be served

Before leaving the pot, add salt to taste, salty and light according to their own preferences

Hello, I'm happy to answer your questions

1. a little bit of silt, after we buy it back, put it in a basin . First rinse with water 3-4 times, and then add a small amount of salt and white vinegar (white vinegar sterilization) soak for 30 minutes ......

2 Then use the usual unused toothbrush in the go to scrub the stomach and the head of the silt, brush clean, don't forget to remove the gill line inside the stomach, in the use of scissors to cut off the excess of the small feet to cut open the head, so that the Do it more flavorful a little ......

3 After dealing with crayfish, we have to prepare the ingredients to do this crayfish, onions, ginger, garlic, chili peppers and some of the seasonings certainly can not be less, in the addition of some hot pot base, the taste will be better, according to their own tastes, but also the bottom of the pot to put some of the ingredients, such as: cucumber and so on! ......

This way you can make your own that is hygienic and tasty

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