Spicy crayfish(xiang la xiao long xia )

Spicy crayfish

Introduction:

"It's summer, and it's the season of the year to practice stalls. In this hot season, spicy crayfish adds a new heat to the heat. When the spicy crayfish spread to Zoucheng is not easy to research, anyway, remember the earliest and most popular is "Xuyi crayfish". I don't like crayfish very much. It's my personal reason. I mainly feel that such a guy has a big head, thick skin and not much meat. It doesn't taste good without seasoning. There are several old people carrying buckets in the market to sell crayfish. They say it is pure wild, caught in cages from the clear water river. It is pollution-free and clean. It's true that there's no oil under the crawfish's stomach. It's just a little small, but the price is not expensive. It's 7 yuan a catty. Then buy something to eat. Spicy crayfish is a special snack in Hunan Province. It is made of crayfish and tastes spicy and delicious. It began to spread all over the country at the end of the 20th century and became a classic snack at street beer stands on summer nights. Crayfish used as the main ingredient originated from North America. It was introduced to Japan by the United States in 1918 and then to China by Japan in 1929. Since the reform and development, Hunan people have spread Hunan cuisine all over the country, especially the spread of Hunan Satellite TV. This kind of shrimp with bright red color, spicy flavor and strong flavor spread to Beijing, Shanghai and other places, making those who don't like pepper crazy. Crayfish because they live in the wild ditch or pond, more bacteria, so crayfish to buy back with water and salt, soak for a period of time to spit out dirt. The processing time should be high temperature, and the firing time should be a little longer

Production steps:

Step 1: after buying the crayfish, put it into the basin, wash it with water twice, then put in 2 tbsp salt, and then pour in water to soak it for 2 hours, so as to clean it better. Remove the crayfish's black line (shrimp intestines): control the crayfish with one hand, hold the tail wing in the middle of the crayfish's tail with the other hand, and gently pull it off. If it's dangerous to do this, you can put the crayfish in the basin and freeze them in the refrigerator. Then the crayfish will be honest.

Step 2: pour the red pepper into the pot with water. After boiling, turn off the heat and soak in water for about 1 hour.

Step 3: take out the pickled peppers and mash them with garlic mortar. Be careful not to splash them on your face and eyes.

Step 4: pour water into the pot, bring to a boil over high heat, blanch crayfish for 2 minutes, then remove the froth and set aside.

Step 5: pour the oil into the pot, add ginger, cinnamon, pepper and saute until fragrant.

Step 6: add the smashed chili sauce and stir fry until fragrant.

Step 7: pour in the blanched crayfish and stir fry over high heat.

Step 8: Sprinkle garlic and salt

Step 9: pour in a spoonful of cooking wine to remove the smell

Step 10: add a spoonful of sugar and stir well.

Step 11: pour in clean water to avoid crayfish. Bring to a boil over high heat and simmer over low heat for 20 minutes.

Materials required:

Crayfish: 500

Zanthoxylum bungeanum: right amount

Pepper: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Refined salt: right amount

Sugar: right amount

Note: the taste of crayfish is not good. In fact, the taste of crayfish is not the taste of shrimp itself. It is mainly the comprehensive taste of all kinds of soup. The main reason for eating crayfish is that the attraction of this taste is greater. Maybe it is the role of "Poppy shell", which will give people addiction. And the consequences of eating crayfish are very serious if they are not processed properly. There are many cases of eating crayfish causing discomfort every year. Crayfish because of living in the wild ditch or pond, more bacteria

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Xiang La Xiao Long Xia