Crawfish
By VicentaLakin
The cleaning of lobsters is an important step, one of which is an hour of water with vinegar and then a brush with teeth; the second step is to pull the shrimp wire out of the middle of the tail, subtracting the casserole or shrimp head from the head, which is the most contaminated part of the shrimp's head; the end is to fry it from the back in order to add to the taste; the third step is to add more oil than usual, fragrances, spices, and not too much to contain the smelting of shrimp, put the crayfish in the crayfish and then boil it, and then boil it with spices and beer. In less than 20 minutes, a plate of fresh, greasy, greasy shrimp is on the table。
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Crawfish
1
The little lobsters bought were put in a tub with fresh water that didn't have a crawfish, poured into a glass of white vinegar and immersed for more than an hour。
2
Squeeze the crawfish with your hands and wash it with your little toothbrush under the water。
3
And from the middle of the front end of the shrimp, pull its intestines out。
4
They must be cut off with scissors on the front of the head of the shrimp (because the casserole in the front of the shrimp shell is its digestive organ and the contamination is very serious) (which may be saved for trouble)。
5
And cut off the shrimp back and make it taste good。
6
Get ready to make some crawfish。
7
Hot pots of cool oil (larger oil) are put in garlic and big stuff and made fried。
8
A little fragrance is added to the processed lobster, and it's in the frying。
9
When the crayfish shell gets red, a little soy sauce, sugar, etc. continues to be fried。
10
Put a beer in。
11
I'll make it for 12 minutes。
12
Keep going, add salt and sour sauce, and then the fire will fill the plate。
13
Here we go。Crawfish Make Tips
1. Lobsters must be cleaned, bought and immersed with white vinegar for one hour, washed on the surface under water with a toothbrush; and squeezed shrimp to extract shrimp intestines from the middle wing of the tail. The amount of oil is larger when the lobster is fried (more or less than once in the restaurant outside) and the smell of it is triggered by the addition of a large amount of material. 3. No additional water is required for this dish, with the addition of spices and beer, and with the cooking。