Summer is here, it's time to eat crayfish again, and at this time of year, many friends like to order a few servings of crayfish at the night market, and then a big glass of beer, which is simply too enjoyable. In particular, spicy crayfish is very popular among foodies. In the summer, crayfish can definitely be called a big brother in the night market.
The sales of crayfish with the explosion of the night market also rose with the tide, the sales went up, but the price did not come down, a plate of crayfish in the restaurant will cost 198, the night market is cheaper, a plate also needs 128, although many people think it is expensive, but because the production skills have not been mastered, they generally choose to eat in the restaurant outside.
Sometimes it is not only inconvenient to eat outside, consumption will also increase, the most important thing is that the restaurant has a large amount of dishes, there is no time to scrub carefully, and even the shrimp line is not removed, it took hundreds to eat a meal but it was very disappointing, in fact, it is not complicated to do a good job of spicy crayfish, you only need to master three tips to ensure that you do better than the restaurant, the most important thing is that the real material is clean and hygienic, and you don't have to worry about technology and hard work.
Crayfish need to be paid attention to in all aspects of cleaning, threading, cooking, etc., each link is exquisite, and once the operation is not done properly, it will affect the taste of this dish. Today's production method is very simple, and the taste is not inferior to that of restaurants, so we can achieve crayfish freedom at home.
Ingredient Preparation:
Crayfish 3 catties: Be sure to choose crayfish that are alive and live, large and have a hard shell. Such crayfish have a plump flesh and a more delicious taste.
50g dried chilies: Choose dried chili peppers with a deep red color, rich aroma and full of spiciness, adding a strong spicy stimulus to the dish.
20 grams of Sichuan peppercorns: Selecting high-quality Sichuan peppercorns with full particles and pure hemp flavor is the key to giving dishes a unique hemp taste.
50g ginger: Wash the ginger and cut it into thin and even slices, the spicy flavor of the ginger can be fully released during the stir-frying process.
50g garlic: Peel the garlic and chop it with a knife into a delicate and uniform minced garlic, which can release the garlic aroma more quickly.
50g green onions: Choose fresh and crisp green onions and cut them into about 5cm long shallots to add a green onion flavor to the dish.
Pixian bean paste 50 grams: Pixian bean paste, which is a well-known brand with bright red color and mellow fragrance, provides a rich sauce aroma and spicy basis for the dishes.
50 grams of hot pot base: Choose a hot pot base with a spicy taste and rich spices to increase the compound aroma and spicy taste of the dish.
Light soy sauce 30ml: A high-quality light soy sauce used to enhance the umami flavor of the dish.
Dark soy sauce 15ml: Dark soy sauce with a rich color helps to add an enticing color to the dish.
30 ml of cooking wine: cooking wine with significant effect on removing the smell of crayfish.
10 grams of salt: An appropriate amount of salt is used to flavor and make the dish more balanced.
10 grams of sugar: delicate white granulated sugar, used to neutralize the spicy taste and enhance the umami of the dish.
Essence of Chicken 5g: High-quality essence of chicken to further enhance the overall umami of the dish.
Coriander to taste: Fresh green coriander, washed and cut into pieces about 3 cm long, for the final garnish to add color and aroma.
Appropriate amount of cooking oil: Choose high-quality vegetable oil to ensure that there is enough oil during the frying and frying of shrimp to achieve the desired cooking effect.
Steps:
Crayfish pre-treatment: Put the crayfish into a larger basin, add an appropriate amount of water, and let the crayfish rest in the water for at least 12 hours to make it spit out the sediment in the body. After that, put on gloves and carefully scrub the whole body of the crayfish with a brush, especially the folds of the abdomen, pliers, feet and other areas that tend to hide dirt and dirt. Next, remove the shrimp line. Grab the middle piece of the crayfish's tail with your hand, twist it gently, and slowly pull out the black shrimp line. Then use scissors to cut off about one-third of the shrimp head diagonally, taking care not to cut too much, and remove the black sandbag inside. After treatment, rinse repeatedly with clean water, drain and set aside.
Prepare the ingredients carefully: Peel the ginger and cut it into thin, even slices so that the spicy flavor of the ginger can be more fully released when stir-frying. Peel the garlic carefully and chop it repeatedly with a knife into a delicate and uniform minced garlic, which is finely chopped to release the rich garlic aroma more quickly during the cooking process. Select the fresh and crispy parts of the green onions and cut them into about 5 cm long slices to ensure that the green onion segments are evenly sized so that they can be evenly heated and release the flavor of the green onion when stir-fried. Cut the dried chili peppers into pieces about 1-2 cm long so that the spiciness can be released more quickly when stir-fried.
Deep-fried crayfish: Pour a generous amount of cooking oil into the pan and heat the oil on high heat until it is 70% hot. To judge whether the oil temperature is appropriate, you can use a dry chopstick to insert it into the oil, if you see dense bubbles quickly emerging around the chopsticks, and accompanied by a slight "sizzle" sound, it means that the oil temperature has reached 70% hot. At this point, carefully and quickly put the crayfish into the oil pan one by one to avoid the crayfish sticking to each other. During the frying process, gently turn the crayfish with a colander at the right time to ensure that it is heated evenly. When the crust of the crayfish turns bright red and becomes crispy, remove the crayfish and place in a drain to drain the excess oil. The process of frying crayfish should be well timed and heated, not only to ensure that the crayfish is cooked thoroughly, but also to maintain the tender taste of the shrimp meat.
Carefully fry the base: Leave an appropriate amount of base oil in the pan, if the base oil is too little, you can add some appropriately. Reduce the heat to low, add the ginger slices first, and stir-fry gently for a while to let the fragrance of the ginger slices slowly release. Then add the minced garlic and continue to stir-fry, the minced garlic will gradually turn golden brown under low heat, exuding a rich garlic aroma. Then add the green onions, dried chili peppers and Sichuan peppercorns, and stir-fry slowly over low heat to allow the aromas of these spices to fully blend. Pay attention to stirring constantly during the frying process to prevent the spices from being overheated and burned.
Add the key sauces: When the aroma of green onions, ginger, garlic and spices is fully revealed, add the Pixian bean paste and hot pot base. Continue to keep the heat on low and stir and fry constantly with a spatula. Stir-frying over low heat can fully integrate the various spices and flavors in the bean paste and hot pot base, and stir-fry the bright and attractive red oil. This process requires patience and continues to stir-fry for about 3-5 minutes to ensure that the flavor of the sauce is fully released and the rich flavor base is laid for subsequent cooking.
Add the crayfish: Add the fried crayfish and quickly reduce the heat to high. Stir-fry quickly over high heat so that every part of the crayfish is evenly coated with the flavor of the sauce. Stir-frying over high heat allows the crayfish to quickly absorb the flavor of the sauce while maintaining the tender texture of the shrimp meat.
Precise seasoning: Add light soy sauce and dark soy sauce in turn, stirring quickly to allow the crayfish to fully absorb the flavor of the seasoning. Light soy sauce enhances the umami flavor of the crayfish, while dark soy sauce adds an attractive color. Then add cooking wine, which can quickly volatilize at high temperatures, taking away the fishy smell of crayfish and leaving a unique aroma.
Add water and simmer: Add an appropriate amount of water, and the amount of water should be just over the crayfish. Then add salt, sugar and chicken essence and stir well with a spatula to fully dissolve the seasoning in the soup. After the soup is brought to a boil on high heat, reduce the heat to low and simmer immediately. Simmering over low heat allows the crayfish to fully absorb the various flavors in the soup, while maintaining the tenderness and elasticity of the shrimp meat. The simmering time is controlled to 15-20 minutes, during which the crayfish can be turned at the right time to ensure that the flavor is even.
Juice collection: After the simmering time is over, turn the heat to high heat and collect the juice. During the process of collecting the juice, the crayfish should be constantly stir-fried with a spatula to make the soup thick and tightly wrapped around the surface of the crayfish. The consistency of the soup should be moderate, so that the crayfish can fully absorb the essence of the soup without being too thin and affecting the taste.
Remove from heat and serve: When the soup is to the desired consistency, turn off the heat. Use a spatula or colander to carefully remove the spicy crayfish and arrange them neatly on a plate. Finally, sprinkle the chopped coriander segments evenly on top of the crayfish as a garnish. A spicy crayfish with good color and flavor is made.
The head of a crayfish is usually not recommended to be eaten, and the head of a crayfish is the part where its internal organs are concentrated, including organs such as the liver, stomach, and gills. These organs may accumulate harmful substances such as heavy metals, pollutants and parasites during the growth of crayfish. Secondly, the gills in the shrimp head are used for respiration and filtration, and they are easy to adsorb impurities and germs in the water.