If you were to describe summer in a color, what would it be? Summer is red. Jiao Li, Jiao Yang, watermelon, lychee, beautiful girl's delicate red lips... and crayfish, bright red shrimp shells, green onions, simmering orange beer... lively fragrance, emotions Beating and strong, all this is a red, passionate, hot summer masterpiece. In the night and summer breeze, sip a crayfish with a thick sauce and stroll through the tip of the tongue in the summer, straight to the stomach. ???? Why do people love crayfish? Fresh and delicious garlic, 13 notes of rich sauce, refreshing and spicy... There are 100 kinds of delicious and delicious ways. This kind of food has an incredible magical power - the shell is thick and hard to operate, but it makes people want to stop. After a while, the Kung Fu shrimp shell can be piled up into a hill, sucking and sucking, and the meaning is still unfinished. * Eating crayfish is like licking melon seeds, eating rhythm and inertia. Share your own crayfish recipes today. The difference from the sale of the major lobster shops is that the treatment is very clean and careful, and the shrimp yellow is not lost as much as possible, and the taste is good. The lobster made in other ways does not have the stomach of the shrimp, and there is a smell of sludge when eating shrimp. ????
First cut off the lobster's pliers, then cut the shells on both sides of the shrimp head, go to the simmer, cut the lobster legs, and then only wash the crayfish.
Carefully cut the shrimp head (be careful not to cut more, prevent the yellow overflow of the head). Slightly water in the basin (not too hard, prevent the shrimp from overflowing, affecting the subsequent taste). Squeeze the middle part of the shrimp tail and take out the shrimp intestines.
Put the oil into the pot, add the onion, ginger and garlic after the oil is hot (the onion ginger should be cut fine, the garlic is cut into pieces, more flavorful)
After the scent of onion ginger overflows, put in the crayfish, dry the fire, stir fry until the shrimp yellow is fixed. (This explains why you don't pour crayfish directly, but use oil to dry it first? This helps the yellow inside the shrimp head to solidify, does not flow out with water, and tastes the best)
Pour a spoonful of soy sauce (note that it is not soy sauce, soy sauce is used for coloring, the color of the lobster is already very bright, just need to pick up and freshen). Pour a small amount of cooking wine and sprinkle a little sugar.
Pour a spoonful of water and cover the casserole with clams. After the water is absorbed, open the lid, then pour a small amount of water (very little), and move the crayfish for about 3 times, and finally collect the juice. (Why don't you pour a lot of water at once, but put a small amount on it several times? This will prevent the shrimp from smashing and the taste is more intense.) Put out a pot of coriander leaves, and taste good.
▶▶▶噔噔噔噔! The summer without crayfish is a complete set of secret private crayfish fresh 'baked out'!