Steamed crayfish(qing zheng xiao long xia )

Steamed crayfish

Introduction:

"In China on the tip of the tongue, there is a saying that we should live by the mountains and live by the sea. We Wuhan people, growing up by the Yangtze River, naturally eat the most aquatic products. In the summer of Wuhan, every restaurant will offer a dish, crayfish. They are either stewed or steamed. The stewed shrimp is spicy and heavy in taste, while the steamed shrimp is fresh and sweet. It tastes q-bomb and q-cool. I prefer the latter. "

Production steps:

Step 1: LG bought crayfish from the market. Since crayfish came into the eyes of the people of Wuhan more than ten years ago, the price of crayfish has skyrocketed from a few yuan a catty at the beginning to tens of yuan a catty now, and it used to be sold in any market. Now it has to go to a big market to buy it.

Step 2: the first step is to bathe the shrimp. I always brush it from beginning to end with a toothbrush

Step 3: clean the two pliers of shrimp, and eat later.

Step 4: when brushing its pincers, I was thinking that the two pincers of human parents are to protect themselves, but the tip of human tongue is too strong, so we still need to eat it.

Step 5: brush clean, before steaming, another main step is to pull out the intestines of shrimp. See the three tails of the shrimp?

Step 6: lift the fan in the middle and pull it out. The intestine of the shrimp will come out. Left and right wings

Step 7: look, this is the shrimp intestine pulled out. There is a lot of dirt in it.

Step 8: steam the shrimp with cold water

Step 9: to adjust the dip, steamed dishes, seasoning is the key, not only to maintain the light characteristics, but also to put forward the delicious taste. Onion, ginger and garlic are indispensable in the dip. Chop the onion and ginger, press the garlic into a small bowl.

Step 10: add soy sauce, vinegar, pepper, monosodium glutamate and a little sesame oil to the bowl. Some people will feel very strange, why not put salt, because the characteristics of steamed dishes are fresh, there are soy sauce and vinegar, there will be a little salty, and then add salt, the taste will be heavy, will take the fresh. (friends who like spicy food can also add a small amount of chili oil and zanthoxylum oil)

Step 11: steam out of the small hole of the steamer, turn off the fire five minutes later, and the shrimp will be steamed. (after steaming for a long time, the taste of shrimp is not tender.)

Step 12: break off the head of the shrimp, and you will see the yellow and flesh of the shrimp, which can be dipped in the ingredients.

Step 13: look, this is the shrimp head. The hot air from the shrimp head fogs my camera lens when I take a picture.

Step 14: This is the meat from the tail of the shrimp. It's Q, springy, smooth and refreshing when dipped in the dip.

Step 15: This is a shrimp tongs that LG ate, biting open a lump of white shrimp meat, does it look very attractive?

Step 16: my sister eats shrimp tongs, which are also very cute.

Materials required:

Crayfish: 1000g

Shallot: 20g

Ginger: 30g

Garlic: 40g

Soy sauce: 50g

Vinegar: 50g

Pepper: right amount

MSG: right amount

Sesame oil: 20g

Note: 1. Shrimp tail intestines must be pulled out, or eat dirt into the belly, intestines are actually very easy to pull out. 2. It's very important to adjust the dipping material. Don't make it too salty. 3. Don't steam shrimp for a long time. The meat is very old after steaming for a long time, which affects the taste.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Xiao Long Xia