The hot summer is coming, and it is time to eat crayfish, which makes many foodies discourage their favorite food. Many eaters find that they can’t make it as delicious as the outside. The biggest problem is that it is a bit light and the shrimp is not tasteful. So, how to make crayfish taste better? Here are 4 tips on how to taste crayfish.
How to make crayfish taste better
Make a cut with a knife on the back of the shrimp
Cutting a knife on the back of a shrimp is the easiest way to taste it. Because the crayfish has a thick shell, it is the biggest reason that it is difficult to taste. Therefore, when cleaning the crayfish, cut a small opening with a knife on the back of the crayfish, and then tear off the shell slightly, so that the crayfish will taste a lot. However, there is a flaw in the frying process. The soup can enter the shrimp shell, and it will cause the shrimp to shrink very much, and the meat may not be tender enough.
Soak in soup after cooking
If you want the crayfish to be more flavorful, turn off the heat and soak it in the soup. Do not rush to harvest the juice first. This will help absorb the flavor of the nesting material and ensure that the crayfish is delicious. But the soaking time should not be too long, so as to avoid the meat being tender enough. Although the meat tastes good enough, the meat has become a bit firmer under the action of salt. It is recommended that after the crayfish is cooked, the soaking time should not exceed 2 hours, and it is best to control it for 1 and a half hours. This will ensure the taste of the lobster and the meat will remain tender.
Grind the spices and dip in oil before use
Common spices for fried crayfish: fragrant leaves, star anise, cinnamon, pepper, thirteen and so on.
Crayfish want to be fried, and the spices used are recommended to be crushed by a cold grinder. During the grinding process, the temperature will not rise, and the fragrance of the medicine will not be lost to the greatest extent. Then the soaked spice powder is soaked in oil, because most of the spices are “fat-soluble”, the flavor will not volatilize when dissolved in the oil, and can better enter the crayfish meat to make it taste good.
Burning beer is a method used by many shrimp shops to make shrimp. Beer can not only go fishy, but also make the crayfish tender and juicy, and it is more appetizing. In addition, beer spicy crayfish is characterized by spicy and delicious, rich cumin flavor, crispy appearance, and tender meat inside. Be careful not to overdo it, otherwise it will affect the taste. Beer into the dishes, the most suitable for fishy raw materials with fishy smell or shrimp, crab, fish, etc., cooking dishes with strong aroma, soft texture, delicious taste, elegant color, but also can be fresh.
The practice of beer spicy crayfish:
Prepare ingredients: crayfish, beer, pepper, dried pepper, garlic cloves, soy sauce, cooking wine, ginger slices, scallion white segments, coriander.
1. Cleaning the crayfish is the most time-consuming thing. First, clean it with an unused toothbrush. Then use scissors to remove the shrimp whiskers, shrimp clamps, shrimp feet, pull the shrimp intestines, remove the shrimp’s stomach and gills, under running water. Carefully scrub the entire body of the shrimp with a clean toothbrush and place it on a plate after use.
2. Pour in oil over medium heat. When the oil is hot, pour in peppercorns and dried peppers until they are discolored. Add the garlic cloves and stir fry. Add the appropriate amount of soy sauce and cooking wine. Stir a few times and pour into the beer. 2/3 of the best), cover with low heat and simmer for about 15 minutes, add ginger slices and light green segments, turn to high heat and cover, and turn to low heat after boiling. When the soup is almost ready, season the salt and chicken essence, and sprinkle with cilantro to serve.