Summer is the tastiest season for crayfish. They are not only rich in taste, but also rich in various nutrients. One of the most striking is shrimp yellow, a special tissue in the body of crayfish. Shrimp roe is usually rich in nutrients such as fat, protein, vitamins, and minerals.
Shrimp yolk gives crayfish a unique flavor and texture, and has certain nutritional value. Shrimp roe contains fatty acids and cholesterol, and although these nutrients are beneficial to the human body, due to the high content, they need to be controlled in moderate amounts.
At the same time, shrimp roe is also rich in vitamin A, vitamin D and minerals, which are beneficial to the body, such as vitamin A for vision care, vitamin D for calcium absorption, and minerals for bone health.
Of course, when enjoying crayfish, in addition to shrimp yolk, other parts also have certain nutritional value. Crayfish have tender flesh and are not only rich in protein, but also rich in trace elements and vitamin B series. Shrimp shells also contain certain proteins and minerals.
Although crayfish have high nutritional value, food safety and hygiene still need to be paid attention to. We should choose fresh, high-quality crayfish and make sure they are cooked properly. In addition, the intake of shrimp also needs to be controlled in an appropriate amount so as not to affect the health of the body.
On a hot summer day, why not have a delicious crayfish that can not only taste the food, but also replenish the various nutrients that the body needs?
To ensure the health and safety of your food, it is important to purchase high-quality, fresh crayfish. When cooking and enjoying crayfish, be sure to cook and heat it well to avoid potential food safety issues
Next, I will share with you two summer ways to eat crayfish:
Spicy crayfish
Procedure:
Wash the crayfish, remove the internal organs, drain the water, put it in a pot and blanch for a few minutes, remove and drain for later use.
Pour oil into a pan, add minced ginger and garlic, green onion and dried chili pepper and sauté until fragrant.
Add bean paste and stir-fry until red, add light soy sauce and cooking wine and stir-fry evenly.
Add water and cook until boiling, add salt and sugar to taste.
Add the blanched crayfish and stir-fry well, so that the shells are fully coated with the seasoning.
Add Sichuan peppercorns and mix well, add coriander to garnish before cooking.
Notes:
The crayfish are washed beforehand, the internal organs are removed, and after stir-frying, you can add an appropriate amount of salt and vinegar to enhance the taste.
The water in which the crayfish are boiled can be added with salt and ginger slices to add flavor.
Coriander can be added or omitted according to personal taste.
Garlic crayfish
Production process:
1. Wash the purchased crayfish first, remove the sediment and internal organs. Then mix well with cooking wine and salt and marinate for about 15 minutes to make it taste.
2. Peel and mince the garlic cloves, cut the shallots into segments, and shred the ginger slices for later use.
3. Put the marinated crayfish into a pot, add enough water, turn on the heat and bring to a boil, skim off the foam, and then pour the water.
4. Pour an appropriate amount of oil into a pot, add minced garlic and stir-fry until fragrant, add shredded ginger and green onion and stir-fry until fragrant.
5. Pour the crayfish into the pot, add light soy sauce, salt, cooking wine, paprika and other seasonings, stir-fry evenly.
6. Finally, add an appropriate amount of corn starch and stir-fry evenly.
7. Place the sautéed crayfish on a plate and serve.
The above is the detailed method of garlic crayfish, you can try to make it at home, I believe it will be very delicious!
That's it for today's sharing, see you tomorrow