Introduction: Stir-fry crayfish, keep in mind the main points of "4 must be put", lobster sauce is rich in flavor and delicious and not fishy!
It was only recently discovered that crayfish are starting to market again. Before visiting the market, I haven't found crayfish for a long time, I just bought vegetables and found the figure of crayfish, and I feel good to look at. In fact, compared to a lot of seafood, I feel that crayfish seafood is delicious, probably because the shell of the crayfish is relatively thick, the shrimp meat is firm and elastic, and the taste is particularly good!
Although the crayfish are delicious, they must be able to cook to be delicious! When it comes to eating, I believe that everyone is a "foodie". But when it comes to boiling, then what is the name of cooking? I think crayfish want to be delicious, at least enough to taste, not fishy, tender and delicious! What does it take to get into the flavor? That must be put in place, simmered long enough to achieve. This is also because the shell of the crayfish is hard enough, so the long time of simmering will not cause the shrimp meat to become old and woody. If you change to sea shrimp, in fact, the shrimp shell is too thin to withstand cooking for a long time.
Speaking of not fishy, this is a cooking trick! In addition to adding ginger to fishy, in fact, it is necessary to match some spices and wine, so that the crayfish is fragrant and not fishy. I summarize these cooking techniques as "4 must puts". Let's take a look at which "4 must be put" that is needed?
Stir-fry crayfish, keeping in mind the main point of "4 must be put", crayfish sauce is fragrant, delicious and not fishy.
"1 must be put": Ginger must be released
As we all know, ginger is the preferred ingredient for meat to go fishy, when frying meat to cook fish, in order to give the meat to fishy, you have to add an appropriate amount of ginger to the meat to add flavor. Therefore, in daily life, ginger has become an indispensable de-fishy seasoning for meat.
"2 must be put": beer must be used instead of water to simmer
In restaurants or food stalls, you can make crayfish without necessarily putting beer, after all, the cost of beer must be much higher. But in our daily lives, we can replace water with beer. Everyone knows that crayfish live in rivers, ponds or stinky ditches, so the muddy smell of crayfish is particularly heavy. Beer is fermented with wheat, with beer simmered crayfish, then alcohol has the function of removing fishy flavor, which is incomparable to water. So when we make home-cooked crayfish, we can use beer instead of water to achieve a fishy effect. Crayfish cooked with beer, in addition to not being fishy, will also have a faint aroma of wine, which is much more delicious to eat.
"3 must be put": must be enlarged material
Large ingredients are actually spices such as star anise, fragrant leaves, grass fruits, cinnamon, peppercorns and so on. When frying crayfish, in fact, only adding ginger, onion and garlic is not enough, many delicious delicacies, in fact, will add a little spice, so that the taste of crayfish will not be too "monotonous". Seeing the big ingredients, many people may feel: add too much spices, you can't eat the taste of crayfish, it's all the taste of the big ingredients. In fact, because the crayfish smell is too big, we have to add the right amount of "spices" to "cover up" the fishy smell of the crayfish, so as to achieve the effect of fragrant but not fishy.
"4 must be put": must be put in the shrimp yellow stir-fry
When cleaning up the crayfish, everyone knows that the shrimp yellow is actually very easy to fall out, even if it does not fall out, when it is simmered, because of the high temperature cooking, so the shrimp yellow will still melt in the pot. So I taught everyone a trick, when handling crayfish, after cutting off the shrimp head, take out the shrimp yellow by hand. When stir-frying, first stir-fry the shrimp yellow, and then put in the crayfish to stir-fry, then the braised crayfish is much more fragrant than the one without the shrimp yellow, and the sauce is particularly fragrant.
The above details shared with you the main points of "4 must be put", let's take a look at the specific operation together, right?
Recipe: Stir-fry crayfish
Ingredients required: crayfish, ginger, shallots, garlic, star anise, peppercorns, cinnamon, fragrant leaves, sand ginger.
Detailed production steps:
1, cut off the shrimp head of the crayfish, twist it from the left and right of the shrimp tail, and then you can take out the shrimp line. Do not remove the shrimp gills. After the crayfish is processed, gently remove the shrimp yellow, this crab yellow is easier to break, so you have to take it out carefully. After the crayfish are cleaned, drain on a sieve and set aside.
2: Pour oil from the pan, add large ingredients, garlic and ginger shreds and sauté until fragrant.
3, then add shrimp yellow, to fry the shrimp yellow to be fragrant enough.
4, after the shrimp is fried until fragrant, then put the crayfish into the pot and quickly stir-fry evenly. Stir-fry until the shrimp shells turn red and pour in the beer.
5, Add an appropriate amount of salt, soy sauce and soy sauce to the pot, stir-fry evenly. The beer that is then poured in needs to be past or almost without ingredients, in short, the amount of beer needs to be a little more, because it is next simmered for about 20 minutes.
6: Keep simmering on medium heat for 20 minutes, simmer until the sauce in the pot thickens, then get out of the pot.
Add shrimp yellow stew out of the crayfish, the sauce is thick, after 20 minutes of careful simmering, the thick sauce into the shrimp meat, so that the shrimp meat into the flavor and fragrant, add beer to simmer, each crayfish are full of light wine aroma, no fishy taste, especially delicious.
After learning the above homely methods of crayfish, after wanting to make crayfish delicious, we must keep in mind the main points of "4 must be put", the crayfish that come out of this way, the sauce is rich in flavor, the shrimp meat Q bomb is refreshing and delicious, the key is that there is no fishy taste, really praised! If you like to eat crayfish, you might as well try such a delicious method!