Recipe: Spicy crayfish

Home Cooking Recipe: Spicy crayfish

Notes:

In the hot summer, it is the season of practicing in the middle of the year. When people have fallen asleep in the middle of the night, there are such a group of people sitting in the street stalls to open their nightlife~ spicy crayfish with its unique personality; Received by countless "food" fans! Men's European Cup, women's pursuit of drama, friends and friends preferred spicy crayfish, the love of crayfish has increased. Even people who don't like peppers are crazy. It is no exaggeration to say that crayfish is a fighter in the food stalls. It is not enough to eat, but also to continue to come to a few dishes do not solve the delicious. "When is the spring flower autumn month, you have to eat lobster in the middle of the night!" The person who said this sentence is simply a sinful crime! Spicy crayfish with bright red color and spicy flavor has become a classic snack for people on the street side of the summer night. Eating spicy crayfish and drinking cold beer, I don't know how refreshed. It also added a fiery heat to this heat. However, the crayfish sold outside is too expensive and cannot guarantee hygiene. In this case, today I will start my own hands. The taste of spicy crayfish is the key. It is composed of several flavors such as spicy, sweet, numb, and fragrant. It combines various subtle and trace sensations to subvert your concept of crayfish. It’s a cool version! The practice is actually very common. First use the old pumping color to determine the tone of the flavor, add a large number of Huadiao wine, activate the meat quality of the crayfish. The scent of wine is combined with the spicy flavor, and the wonderful taste is self-evident! The soup is covered with prawn and the shells are fragrant; the only thing is that the cooking time is longer, the soup is a little more, the heat is in place; the time is enough, but after cooking. The taste is simple and simple. There is no special, fancy spice, no special seasoning. It is the most common way to eat the most common taste in the food stalls and restaurants. The easiest way to bring out the taste level is actually quite tough. When you import it, you have a little salty and numb-like taste. When you chew it, you have a little sweetness. When you finish the aftertaste, there is a little bit of spicy taste. Let's do it together~ Originally edited by GODOFMERCY, this article is based on the original experience, and some of the knowledge comes from the Internet. The content is for reference only and is purely a personal hobby. If you need to solve specific problems [especially in the fields of law, medicine, etc.], you are advised to consult professionals in related fields.

Ingredients:

Steps:

  1. Home Cooking Recipe: Imported chopped ginger, garlic and millet pepper

    Imported chopped ginger, garlic and millet pepper

  2. Home Cooking Recipe: Soy sauce and bean paste are chopped and poured into the pan

    Soy sauce and bean paste are chopped and poured into the pan

  3. Home Cooking Recipe: Add crayfish and stir fry until the shrimp shell turns red, and the shrimp body rolls; add large dried chili, cinnamon, fragrant leaves, aniseed and pepper to saute

    Add crayfish and stir fry until the shrimp shell turns red, and the shrimp body rolls; add large dried chili, cinnamon, fragrant leaves, aniseed and pepper to saute

  4. Home Cooking Recipe: Put in white sugar

    Put in white sugar

  5. Home Cooking Recipe: Seasoned with salt

    Seasoned with salt

  6. Home Cooking Recipe: First use the old draw to determine the tone of the taste.

    First use the old draw to determine the tone of the taste.

  7. Home Cooking Recipe: Continue to fry the scent and add soy sauce

    Continue to fry the scent and add soy sauce

  8. Home Cooking Recipe: Add a large amount of Huadiao wine to activate the meat of crayfish

    Add a large amount of Huadiao wine to activate the meat of crayfish

  9. Home Cooking Recipe: Add clear water and level with crayfish.

    Add clear water and level with crayfish.

  10. Home Cooking Recipe: Stir fry evenly and add the shallots to cover. Simmer for 15 to 20 minutes on medium heat. Do not dry the soup and collect the juice until it is half dry. Sprinkle with chopped green onion.

    Stir fry evenly and add the shallots to cover. Simmer for 15 to 20 minutes on medium heat. Do not dry the soup and collect the juice until it is half dry. Sprinkle with chopped green onion.

Tips:

GODOFMERCY Tips for Moses: 1. It is best to wear mittens to clean the lobster and prevent the crayfish from pinching your hands. 2. Crayfish is better for fresh life and cannot eat dead crayfish. Crayfish are high-protein creatures. The bacteria in the body are many. When the lobsters die, the bacteria immediately decompose. People eat, and are easily poisoned and diarrhea. Nowadays, it is tender and tender, and it is not suitable to be stored in the refrigerator. Otherwise, the meat is a bit old. 3. The roots of the lobster claws are most likely to be contaminated and must be cut off. 4. Crayfish must be cooked at high temperatures to ensure that the bacteria and parasites in the lobster are killed. 5. Seasonings can be added according to your own taste. 6. When you add salt, try the salty taste and add it. Peppers and peppers are determined by their own tastes, and they are more than usual. Care for your family with food, and record your life footprints with words and photography. Everything is related to food, all you want is here. Like the recipe of GODOFMERCY Moses, please pay attention! Special note: GODOFMERCY&Moses are all my own, because I will temporarily separate them from the typography~Weibo @GODOFMERCY Mosi Foods mobile phone to see the recipes to scan the QR code in detail, pay attention to my WeChat public number: mxsf-9691 Moses We will post the latest recipes in WeChat public account to share this issue: I want to give my father a bowl of health soup. What kind of soup should I do? Photo/Photo: Author of GODOFMERCY Moses


Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella beef braised pork watermelon huanren cookies red dates