Crawfish
By VicentaLakin
In the crawfish season, the crayfish is full of flesh, and the fresh cooking method keeps the crayfish savory, strips off the shell, pulls out the feces, makes delicious sauce on the white shrimp meat, slips! Pretty satisfying. My friend sent me the crawfish that fished in the farm ditches, full of a big bowl of lively, open-legged claws. The lobster is delicious, but the restaurant uses a shrimp powder, which makes the edible vomiting, blood, coma or muscular discomfort, and it's done at home by choice, removing the danger of dead shrimp and shrimp powder and eating comfortably
Recipe Recommendations
- crayfish 2000 grams
- Jiang a
- onion appropriate amount
- garlic cloves
- salt 2 tablespoons
- soy sauce 3 scoops
- mature vinegar 1 scoop
- white sugar 1 scoop
- chicken essence a little
- oil chili appropriate amount
- yellow wine 200 grams
- salty and fresh
- cook
- ten minutes
- simple
Steps for Crawfish
1
Prepare the live lobster
2
Wash your toothbrush one by one
3
Ginger slices, onions knot
4
Shrimp washes up and goes in the pot, salt, yellow wine, ginger chips, onions
5
It's hot. It's cooked in about 18 minutes
6
And the ginger, the onions, the garlic petals, the greasy, the raw, the vinegar, the sugar, the spicy, the chickens are made out of casserole
7
Scratch the shell, take the femur and eatCrawfish Make Tips
1. Crayfish must be alive; do not eat dead ones.
2. Since crayfish live in relatively dirty environments, they must be cleaned thoroughly.
3. Remove the mud gut while eating to keep the meat firm and chewy; you can also remove it before cooking, but the meat will be looser.
4. Crayfish cannot be eaten with fruits containing tannic acid, such as grapes, pomegranates, or persimmons.