The most intoxicating supper food in summer and autumn is the spicy crayfish, beer + crayfish, the feeling of satisfying the taste buds brought by it is quite enjoyable, there is no two or three pounds, can not be relieved.
This stems from the spicy crayfish has a very unique taste, only the use of crayfish cooking can cook its taste, the taste is very good, even if the freshest, most expensive shrimp to make, the taste can not be cooked, which is also the reason why the crayfish enduring, but also the most indispensable C-bit dish in the restaurant food stalls.
As long as these restaurants can make the spicy crayfish authentic and make people linger, then this restaurant food stall will certainly not lack repeat customers.
However, the consumption of spicy crayfish sold in the restaurant food stalls is quite high, and the consumption of gourmet wine and water is two or three hundred, and this high consumption cannot be so for a long time.
In fact, spicy crayfish at home production is not complicated, mainly [crayfish processing] and [spicy soup] mixed in place, after mastery, at home can burn comparable to the hotel level of spicy crayfish, the production process, we need to keep in mind the "3 do 3 put", the spicy crayfish burned spicy and tender, watch the drama under the wine first-class, the following deer for everyone to arrange.
Spicy Crayfish & Material List
Ingredients: 2 to 3 pounds of fresh crayfish, 2 beers
Ingredients: green onion, ginger, onion, garlic, fresh chili peppers
Spices: Peppercorns, fragrant leaves, cinnamon, white root, white nut, cloves, cumin, star anise, grass fruit
Seasoning: Pixian bean paste, white wine, braised soy sauce, soy sauce, soy sauce, soy sauce, rock sugar
Production process:
Step 1| after buying the crayfish home, simply wash it, wash the dirt that can be seen, and then put it into a deeper dish, add the amount of water that has just flooded the crayfish, add the appropriate amount of salt and baking soda, and let the crayfish rest for 1 to 2 hours after dissolving.
Step 2| When the crayfish is still for 1 to 2 hours, at this time, many of the dirt attached to the surface of the crayfish are peeled off by themselves, then it is necessary to rinse continuously with running water, wash away the dirt that has fallen off, and then use a toothbrush to brush the head and feet of the shrimp and thoroughly brush it clean.
Step 3| after the crayfish are brushed clean, the next step is to slaughter the crayfish, put on gloves, pinch the crayfish and spread it flat, grab the shrimp slice in the middle of the shrimp tail, twist and pinch the shrimp line out, and then turn to the shrimp head part to cut and remove, the shrimp foot part is also slightly trimmed, wash and drain, and all the crayfish are slaughtered.
Then fry all the slaughtered crayfish in the pan until they are broken, and then fish out the oil and prepare them.
Step 4| the next step is to prepare the spicy spicy ingredients to be used.
Step 5| cut the chili peppers, onions, shallots, sliced ginger, and garlic into places.
Step 6| add some fried oil to the wok, the amount of oil is 2 to 3 times that of the usual stir-fry, after heating, first put the onion shreds and sauté it, fry soft and fry out the sweet taste, then add the onion ginger garlic, mix and stir-fry, and then pour all the other spicy spices used, mix and stir-fry together to produce a rich and spicy flavor, start to adjust the Pixian bean paste, change the heat to fry the red oil, and then add soy sauce, soy sauce, braised soy sauce, rock sugar, stir-fry evenly.
Step 7| pour in the fried crayfish, stir-fry evenly with the ingredients, pour in a small glass of white wine along the edge of the pan to add the overall aroma and remove the fish, then pour in the amount of beer that has just flooded the crayfish noodles, bring to a boil, change the heat to simmer for 20 minutes.
Step 8| spicy crayfish stew for 20 minutes is enough to simmer into the flavor, at this time open the pot, a little salt to adjust the taste, sprinkle some coriander to pick up the fresh flavor, change the heat slightly to collect the soup, you can get out of the pot, on the table to taste.
Spicy Crayfish & Cooking Tips:
The "3 steps" to cook spicy crayfish:
1) Crayfish should be quietly raised with saline water to play a bactericidal disinfection effect, and the dirt on the surface of the crayfish will be peeled off by being soaked with salt and baking soda, and it can be washed clean with a simple wash.
2) The operation of slaughtering crayfish should be in place, although it is complicated, but part of the shrimp head is removed, the shrimp brain is removed, the shrimp line is shaved off, and it is more reassuring to eat.
3, crayfish in the cooking of food should be fried to fully cooked, after all, crayfish is a more difficult to cook food, only rely on simmering can not be enough, and crayfish first fried and then stewed, absorb the soup sauce more flavorful.
Spicy crayfish must put "3 ingredients":
1) Since it is called spicy crayfish, peppercorns, peppercorns, and dried peppers are all key ingredients that can be indispensable to enhance the spicy taste.
2) Stir-fried spicy soup sauce can be indispensable pixian bean paste, not only can dove out the rich sauce of the soup sauce, but also taste more salty and spicy, but pay attention to the amount, too much will be very salty.
3) When frying crayfish, it is necessary to drizzle some liquor, which can enhance the overall aroma of spicy crayfish, make the spicy taste more harmonious, and also remove the muddy smell of crayfish.
Fawn has something to say:
The above is the spicy crayfish family method comparable to the restaurant level shared by Xiaolu in this issue, keeping in mind the "3 necessary operations" of cooking skills, and put in the "3 ingredients" that must be put, the spicy crayfish that is burned is spicy and tender, the shrimp meat is refreshing, and the wine is first-class.
☛ˆ▷•) ☛ I am a fawn, if this article "comparable to the restaurant standard of spicy crayfish, keep in mind the "3 do 3 put", spicy and tender under the wine first-class" is helpful to you, may wish to give the fawn a concern, collection, share it ~