Blanched crayfish(bai zhuo xiao long xia )

Blanched crayfish

Introduction:

"It's the season to eat crayfish again. The meat of crayfish is plump and tender. The cooking method of blanching keeps the original flavor of crayfish. Peel off the shell, extract the mud intestines, and dip the snow-white shrimp meat into the delicious sauce. Chi Liu! Quite satisfied. My friend brought me crayfish caught in the ditch of the farmhouse. They were all full of crayfish. They looked like they were all alive. Ha ha, this didn't scare me. After some struggle, they finally became a good meal on the little girl's table. Although the crayfish is delicious, because the restaurant uses a kind of shrimp washing powder, the customers will vomit, bloody stool, coma or muscle dissolve. When they do it at home, they choose to wash them one by one, eliminating the harm of dead shrimp and shrimp washing powder, and eating at ease. "

Production steps:

Step 1: prepare live crayfish

Step 2: wash one by one with a toothbrush

Step 3: slice ginger and tie onion

Step 4: wash the crayfish and add salt, rice wine, ginger slices and scallion

Step 5: bring to a boil. Cook over medium heat for about 18 minutes

Step 6: cut ginger, green onion and garlic into fine powder, add soy sauce, vinegar, sugar, spicy oil and chicken essence to make dipping material

Step 7: shell, extract the sausage and dip it

Materials required:

Crayfish: 2000 grams

Jiang: one

Scallion: right amount

Garlic: a quantity

Salt: 2 teaspoons

Soy sauce: 3 teaspoons

Vinegar: 1 teaspoon

Sugar: 1 teaspoon

Chicken essence: a little

Spicy oil: right amount

Yellow rice wine: 200g

Note: 1. Crayfish must live, dead can't eat; 2. Crayfish living environment is generally dirty, so it should be thoroughly washed; 3. My mud sausage is extracted when eating, so that the meat is more compact and chewy, you can also extract before cooking, but the meat is more loose; 4. Crayfish can't be eaten with tannic acid fruits, such as grapes, pomegranates, persimmons

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Xiao Long Xia