Recipe: Spicy crayfish

Home Cooking Recipe: Spicy crayfish


Regarding the consumption of crayfish, disputes continue; the party holding the "toxic and can not eat" view belongs to the "vulnerable group", no matter how called "scientific proof", but there is no convincing scientific argument; know that crayfish (also known as Procambarus clarkii is cultivated all over the world, and its protection level is listed in the IUCN Red List of Endangered Species 2010, ver3.1, non-risk (LC). Crayfish has become Important economical aquaculture species; therefore, crayfish itself is non-toxic and harmless, causing food poisoning is a human factor, those unscrupulous traders are the culprit of the scourge of food, blindly follow the wind nonsense is non-human IQ!



  1. The crayfish is first soaked in light salt water for 1 to 2 hours. The purpose is to remove the hidden pollution of the original environment. Even if the vendor has used the washed shrimp powder, it can be diluted by soaking to minimize the harmfulness;

  2. Cleaning the crayfish can be divided into three steps: 1 cut all the lameness, clean the abdomen and outer shell with a toothbrush; 2 pinch the tail armor in the middle of the tail, cut off and praw out the shrimp intestine; 3 subtract the head with scissors One-third of the (close to the shrimp mouth), dug out the black bladder shrimp stomach inside, rinse and drain;

  3. Prepare the onion, ginger, garlic, pepper and dried pepper; steamed fish oyster sauce, soy sauce, vinegar, sugar, salt and salt into a bowl of juice in advance; first put the peppercorns in the oil pan, stir fry, 捡Do not take the pepper;

  4. Use pepper oil to sauté the shallots, ginger, garlic cloves and dried chilli, pour the crayfish together and stir fry, add the liquor/cooking wine to evaporate the wine; stir until the crayfish turns red and pour the prepared bowl of juice, add half Boil the water in a bowl of water, then cover it with a medium heat for 6 or 7 minutes to make it taste.


The cleaning of crayfish should be carried out in strict accordance with this procedure. The significance of this is that the first washing will not bring the dirt into the body; the last part will not cause the loss of the shrimp yellow; the sterilization with white liquor is higher; the cooking process must be Cook for a while, one can make the crayfish into the taste, the second can use the high temperature to kill more parasitic bacteria, eat with confidence; it is recommended to control the salt, because the crayfish is suitable for the sake, the consumption is relatively large, rather than salty To avoid dry mouth.

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