I don't know if you have noticed that many supermarkets have shrimp tails that sell frozen crayfish, but only crayfish with shrimp tails are left, which is much cheaper than fresh crayfish. How to make such shrimp tails delicious?
Today, I share the practice of a crayfish and shrimp tail. I use the hot pot bottom material as seasoning to make the dishes spicy and delicious, which is enjoyable to eat. It is good to drink as a snack, and the taste is not worse than that sold outside. Let's share the following practices:
Materials required for spicy shrimp tail: crayfish shrimp tail 1 kg, 2 coriander, appropriate amount of oil, 4-5 cloves of garlic, 2 tablespoons of spicy butter chafing dish bottom material, cooking wine 1 tablespoon, seafood soy sauce 1 tablespoon, chicken essence 1 teaspoon,
Practice steps:
1. Put the frozen crawfish shrimp tail into clear water, thaw naturally at room temperature, completely melt the shrimp tail, take it out, rinse it, and drain the water for later use. Spicy butter hot pot bottom materials are generally sold in supermarkets.
2. Cut the garlic into powder, cut the coriander into small pieces, and I used 2 tablespoons of spicy hot pot bottom material, or I can put it according to my personal taste, and put more in the heavy taste.
3. Add water to the pot and bring to a boil. Add the prawn tails and blanch them for 2-3 minutes. Take out the prawn tails and drain the water for later use. Blanching shrimp tail can remove impurities and odor, and it is cleaner and more hygienic to eat.
4. Add oil to the pot, heat it, add garlic and stir-fry it with low fire, and stir-fry the garlic until it smells like garlic.
5. Add the shrimp tail and stir-fry for 2-3 minutes to stir-fry the excess water, which makes it easier to taste.
6. Add the hot pot bottom material and stir fry together, stir fry the bottom material, pour in seafood soy sauce and cooking wine, add chicken essence and a little water, bring to a boil, stew for 1-2 minutes, then collect the juice with high fire, add the coriander section and stir fry evenly, turn off the fire, and take out and plate. A plate of spicy and delicious shrimp tail is ready.
Tip: Blanch the shrimp tail before frying, which can remove impurities and odor and make it more clean and hygienic to eat. The amount of hot pot bottom material should be put according to personal taste. If you like spicy food, put more.