Taste shrimp, also known as spicy crayfish, Changsha taste shrimp, spicy crayfish, etc., is a specialty of Changsha, Hunan. Made of crayfish, it tastes spicy and delicious, with bright red color, smooth and tender texture and spicy taste. At the end of the 20th century, it spread all over the country and became a classic snack in street beer stalls on summer nights. Lobster used as the main ingredient originated in North America, and was introduced to Japan from the United States in 19 18, and then introduced to China from Japan in 1929, growing in the rivers and lakes in southern China.

Production method:

1, crayfish head and shrimp line are removed, washed and blanched with white wine.

2. Put the oil in the pot, heat it and put the crayfish in the oil. When the surface of the crayfish is red, pick it up for use.

3. Put oil in the pan, stir-fry ginger, add pepper, millet pepper, garlic and spicy sauce, stir-fry and add crayfish.

4. Add a proper amount of beer to the pot, add chicken essence, monosodium glutamate, sesame oil, oyster sauce, delicious, steamed fish soy sauce, salt and sugar, stew for 3 minutes, and then add chopped green onion to get out of the pot.

Precautions:

1 Before cooking crayfish, soak them in clear water for two or three hours, brush them clean, remove the shrimp heads that are easy to absorb heavy metals and bacteria, and then cook them at high temperature.

2. Try to choose crayfish with fresh soft shells. Crayfish with bright color and white and neat fluff on its abdominal claws are raised with clean water.

3, the market is mixed, the hygiene is not guaranteed, and it can be eaten properly.

4. If the tail of the lobster is curled up, it means that it is alive. Dead lobsters may cause lead poisoning, so please don't eat them.