Summer is coming, and this hot summer is the most compatible with the same food - crayfish on the market, this is the best season for crayfish, think about it is exciting, crayfish taste particularly delicious, meat Q bomb, taste very good. In Hubei, summer without crayfish is not summer. In the hot summer, whether it's spending time with friends at a barbecue stall outside, or steaming a pot at home, eating spicy (steamed) crayfish and sipping a cold beer, it's so cozy.
For crayfish there are different pursuits and ways to eat, some people like to eat steamed, some people like to eat garlic, some people like spicy... Anyway, all kinds of methods have their own unique taste, which always makes people drool and satisfy people's appetites. My family loves to eat crayfish, and now the crayfish is full of meat and affordable, so my family buys them every three to five years and eats them. After eating steamed two days ago, I will change the method today to make a "spicy crayfish pot".
In the past, when I didn't make spicy crayfish, I would go to restaurants to eat, but the price of eating this crayfish in restaurants was rising every year, eating a meal would cost hundreds of dollars, and I couldn't eat too much, so I thought about learning to make it at home, and slowly figured out a very delicious "spicy crayfish pot". Since learning the lazy method of this spicy crayfish, spicy and fresh and refreshing, I have never eaten it again, and the taste I made is not worse than that of outside restaurants, and it is cheaper and cheaper than selling, and it is clean and hygienic. This "crayfish spicy pot" lazy approach, spicy and fragrant, color and flavor are complete, adults and children love to eat, under the rice under the wine and relief, my family likes to eat this dish the most, every three to five must do once, each time fried a pot of slag is not left, delicious to burst. Let's share the lazy way of this dish, which can be easily handled by new kitchen buffs, so you might as well try it.
【Crayfish spicy pot】
Ingredients: 1 pot of crayfish 3 pieces of celery "Kuk Yi Bai" spicy pot seasoning 1 pack of onion ginger garlic 1 small dish each Dried red pepper 1 small butterfly Oil and salt to taste
Production:1. 2. Prepare the raw materials; 3. Add some salt and oil to the pot of water, add celery into the pot and blanch and change color; Heat the pan with the right amount of oil, add the cleaned crayfish into the pot and stir-fry; 4. After stir-frying and changing color, add an appropriate amount of cooking wine and stir-fry evenly; Cover and simmer for five minutes; 6. Add the minced garlic and ginger slices into the pot and continue to stir-fry;
7. Add the prepared dried chili peppers to the pot and continue to stir-fry; 8. Add the prepared "Kuk Yibai" spicy spice pot seasoning into the pot and continue to stir-fry non-stop; 9. Add the blanched celery segments and continue to stir-fry; 10. Add an appropriate amount of salt and stir-fry evenly; 11. Finally, add the shallots into the pot and stir-fry evenly; Serve in a large bowl.
13. Serve to the table and enjoy.
Tips:1. Wash the crayfish with a toothbrush, and then draw the shrimp line from the middle of the three pieces at the tail of the crayfish; When blanching celery, add a little salt and oil to maintain the emerald green color and crisp taste of the vegetables, and process the celery in advance to mature nine; Sauté the crayfish first, add a little cooking wine, cover and simmer for five minutes until eight ripe; 4 then add the onion, ginger, garlic, red pepper and Kuke Yibai "spicy pot seasoning and stir-fry continuously, and finally add salt and stir-fry evenly.