When it comes to crayfish, there should be no one who doesn't like it. It's almost time to eat crayfish again, and there are too many crayfish recipes, steamed, pretzel, braised in oil, thirteen spices, spicy, as well as cheese, durian and other strange flavors. Today I will share with you the practice of spicy crayfish. In fact, it is not complicated, except for those who are excessively pursuing the so-called secret recipe, only a few classic seasonings (hot pot base, watercress sauce, etc.) can still make a spicy and fragrant effect. The crayfish made yourself are economical, and each one is disposed of cleanly, without worrying about hygiene and safety. The color is bright red and seductive, the shrimp meat is fresh and spicy, delicious Q bomb, and it is not tired of eating. With a spicy soup, eat it in one bite, the taste is tender, the taste is exciting, it is really addictive!
By Teacher Kong teaches cooking 【Douguo Cuisine Official Certified Master】
<h2>Royalties</h2>
Lobster 3 pounds
Onion ginger garlic to taste
Beer 2 listen
Dried chili peppers to taste
Star anise peppercorn leaves a little
Light soy sauce 15 ml
Dark soy sauce 10 ml
Salt 15 g
Sugar 10 g
2 green peppers
<h2>Practice steps</h2>
1: Rinse the crayfish with water and brush the abdomen and mouth with a small brush. (Some of the lobsters bought at the market are first washed, so the shrimp bought back will not be too dirty after washing, if the water rinsed in the basin is still very turbid, you can add a little baking soda to soak in the water for 15 minutes, let the lobster spit out the sediment slightly, and finally brush it clean.) ）
2. Draw out the shrimp line.
3: Pour the appropriate amount of rapeseed oil into the pot.
4: Heat the oil to 70% or 80% and add the crayfish.
5: Oil for 15 seconds until the crayfish change color.
6: Remove the crayfish and set aside.
7: Pour 50 ml of rapeseed oil from Grandma's Village into the pot and heat it to 60%.
8: Add green onion, ginger slices, garlic cloves, star anise, fragrant leaves, dried chili peppers and peppercorns.
9: Add Pixian bean paste and stir-fry to create a fragrant flavor.
10: Add the lobster and stir-fry evenly. Pour in the beer and you can do without the lobster. (Adding beer can better mask the earthy smell of lobster, and it can also be freshened, which is better than boiling it directly in water.) ）
11: Add 30 ml of light soy sauce, 15 ml of dark soy sauce, 10 grams of sugar and a little salt to taste.
12: Cook on high heat for 5-8 minutes. (Lobster should not be cooked for too long, otherwise the meat will be cooked old.) ）
13: Finally, add the green pepper block color matching, Titian
14: Cook for about 1 minute. Fresh and delicious summer essential crayfish, quickly put down the mobile phone, peel the shrimp with both hands, and eat it.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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