Recipe: Garlic crayfish

Home Cooking Recipe: Garlic crayfish

Notes:

For me, what I have eaten outside, I like to eat, come back to study! Crayfish is the most favorite, garlic crayfish is one of them, no longer go outside to eat, clean and hygienic at home, no peppers, no spices, only the most original soup, can also eat shrimp yellow····

Ingredients:

Steps:

  1. Home Cooking Recipe: The first step is to clean the crayfish! (I bought it in the seafood market early in the morning, soaking it for a whole day, changing the water constantly, salty salt and sesame oil should be put in the water.) After the bubble is finished, brush the clean belly with a toothbrush and smoke the shrimp line. (The outside is never given to the shrimp line in the restaurant)

    The first step is to clean the crayfish! (I bought it in the seafood market early in the morning, soaking it for a whole day, changing the water constantly, salty salt and sesame oil should be put in the water.) After the bubble is finished, brush the clean belly with a toothbrush and smoke the shrimp line. (The outside is never given to the shrimp line in the restaurant)

  2. Home Cooking Recipe: Prepare the ingredients, simmer garlic, the more garlic, the better, to be broken.

    Prepare the ingredients, simmer garlic, the more garlic, the better, to be broken.

  3. Home Cooking Recipe: Hot pot cold oil, oil can be a little more than usual cooking, pour all the garlic into the saute, add sugar.

    Hot pot cold oil, oil can be a little more than usual cooking, pour all the garlic into the saute, add sugar.

  4. Pour the crayfish and stir fry until the shrimp shell turns red.

  5. Pour in a beer, stir fry evenly, add the right amount of salt, soy sauce, fish oil (no good)

  6. Add the prepared scallion and star anise, pour in the boiled water without crayfish, and simmer over medium heat for 20 minutes.

  7. Turn off the fire and let it out. (If you want to be more savory, you can spend more time in the pot for a better taste)

Tips:

1. When the crayfish is washed, it is best to cut off the head lice. The lobster head also has the liver of the shrimp. It is a metabolic organ that accumulates heavy metals and other substances. Brush your body parts clean. But I generally don't cut it. 2. Crayfish have more bacteria, and the cooking time must be a little longer. 3. The crayfish shrimp line must be removed. The shrimp line is actually the “digestive tract” of the lobster, which is where the lobster is excreted. The shrimp line on the back of the shrimp is the waste that the shrimp has not drained. If it has a muddy taste in the mouth and affects the appetite, it should be removed. In general, the digestive system of the crayfish's intestines tends to accumulate heavy metals, and the black shrimp line should be removed for food safety. The crayfish that you eat outside is never going to the shrimp line.


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