1. Can crayfish seasoning be used for other purposes? It can be used for other purposes, such as stir-frying scallops, stir-fried screws, stir-fried squid, making spicy hotpot, etc. Product Name: Spicy Crayfish Seasoning Product Capacity: 200g/bag Shelf Life: 12 months Taste: Spicy Storage Conditions: Please store at room temperature, in a cool, dry place, away from direct sunlight Ingredients: vegetable oil, edible chicken fat, bean paste (pepper) , broad beans, water, edible salt, wheat flour), chili, edible salt, chicken essence seasoning, MSG, white sugar, garlic, pickled ginger (pickled cabbage), pickled pepper (pickled spinach), pepper, spices, edible butter , Luzhou-flavor liquor, Angelica dahurica, disodium nucleotide, paprika, chicken paste seasoning (chicken, edible chicken fat, edible salt, white sugar, spices, hydroxypropyl distarch phosphate, sodium glutamate , disodium nucleotide, potassium sorbate), chili oleoresin, edible flavors and fragrances
2. How to use crayfish seasoning 1. Wash 500g-800g crayfish, filter After drying, add appropriate amount of Kejiu code and set aside. 2. Put about 200 grams of vegetable oil in the pot and heat it until it is medium-cooked. Pour in the prepared lobster and fry until it changes color. Add 1 bag of this seasoning. 3. After frying, it can be eaten in the pot (appropriate amount of vegetables can be added). This product is suitable for frying snails and crabs.
3. Do you need to blanch crayfish in boiling water before frying? You can blanch them in water. Before frying the crayfish, you can scald it with boiling water in advance. This will not only shorten the time the crayfish stays in the pot, but also effectively remove the fishy smell of the crayfish itself, making it taste better. In addition, the main purpose of blanching crayfish is to kill most of the bacteria and parasites on the surface of the crayfish, remove unclean sand and dirt, and make the crayfish cleaner and more hygienic and safer to eat.