Aromatic and original crayfish
By KirkMitchell
The crayfish we usually eat outside have the flavor of spices. The real shrimp flavor is not reflected at all. Because the outside treatment is not always clean, we usually dare not take the mouth off, wasting a large piece of "shrimp yellow", this dish well reflects the freshness of the raw materials themselves, and the large pieces of shrimp yellow are especially delicious! The soup is golden in color, rich and delicious, and the garlic cloves added are also soft, waxy and sweet. It is very unique and uses the simplest condiments to burn different fragrant and original crayfish.
Recipe Recommendations
- sweet and sour
- burn
- an hour
- ordinary
Steps for Aromatic and original crayfish
1
Cut off the 2 large pliers and small claws of the crayfish.
2
Gently rinse the shell and remove the sausage.
3
Gently push aside the shell of your head and you can see the off-white cheeks.
4
Rinse with fine water while peeling off the cheeks on both sides.
5
Use scissors to cut in this position.
6
Don't cut it all in one go, leave 1/5 of it and don't cut it. At this time, you can easily bring out the "bag of poop" in the shrimp head by turning the scissors.
7
Use your fingernails to block it to prevent the "shrimp yellow" from being carried out together.
8
Use scissors to cut the shrimp shell on the back to make it easy to taste.
9
Finally, cut off part of the V-shaped scissors from the mouth.
10
It should be like this after cleaning it. Finally, rinse gently with water. Remember to be light to prevent the "shrimp yellow" from being washed away. At this time, you can also pat a little dry starch on the shrimp yellow to prevent the shrimp yellow from falling off. However, I suggest not pat the starch dry. There will be a layer of shrimp oil in the final thick soup, which is especially delicious.
11
You can keep the larger pliers. It is recommended to handle them like this. They will be easy to taste.
12
Saute chopped garlic cloves and ginger slices under hot oil to fragrant.
13
Pour in the crayfish and stir fry for a while.
14
Pour in cooking wine ~ It is recommended to remove more fishy smell.
15
Pour in a spoonful of balsamic vinegar to remove the fishy smell.
16
Add 3 tablespoons of white sugar and a small amount of salt ~ If you don't like it sweet, just add less and add slightly to freshen it up.
17
A spoonful of hot sauce ~~~ The slightly spicy feeling is also very refreshing.
18
Add a large amount of garlic cloves and cook until soft and glutinous, and there is basically no garlic flavor. It is very fragrant, glutinous, fresh and sweet.
19
Add water to cover ~~~ Do not add water parallel to the lobster, slightly lower, and simmer for 20 minutes on low heat.
20
Collect the juice on high fire ~~~~ The soup is thick and you can use it according to your preference.
21
Very simple ingredient chart.Aromatic and original crayfish Make Tips
Cleaning is the most important step. It is not recommended to perform every step for each crayfish individually. Like a factory assembly line, do one process for a large batch of crayfish at a time; going through the steps one by one is more time-saving. If you don't mind garlic cloves, add extra!! The result is surprisingly good! The sauce must be eaten mixed with rice.