It's the ice-cold crawfish
By VicentaLakin
The crayfish, the crayfish in the summer, met with oily, red shrimp in a pile of peppers and peppers, came to the table in the expectation of food, and, after the “scrawling” of the invoice chain, a pair of chopsticks with their eyes around them brushed out to this summer's absolute net red, crayfish! Through a spring's radiant light, the crayfish were fertilized, crawling around in the spicy, spicy, sweet, sweet, warm, snorkelling round rounds, twirling around the world. If it happens to be a hot, windless night, when you run into an ice-cooled lobster, it's like an electric firestone
Recipe Recommendations
- crayfish 1KG
- cooking wine 30ML
- onion appropriate amount
- sour brine 1L
- Jiang appropriate amount
Steps for It's the ice-cold crawfish
1
Clean up the lobster with a little brush. Or you put it in the dishwasher, wash it automatically and then remove it and drop it into the disk. Put in ginger onions, salivate wine. Cover it with a holeless voltage in case the lobster comes out。2
The steambox is adjusted to the normal vapour pattern and preheated to 100 degrees before being placed in the steam disk. Set 15 minutes. After 5 minutes of steam, remove an empty disk and continue the steam for 10 minutes。3
Lobsters are taken out and then put in deep bowls, pouring into the halogens。4
Put it in the fridge, freeze it for more than two hours and eat it best。