The crayfish season is coming, and everyone is starting to make crayfish.

Garlic crayfish is more suitable for children and the elderly.

How do you clean crayfish before cooking?

Step 1 | Use “saline-alkali water”

No matter what flavor the crayfish plans to make, could you not rush to brush it with your hands? First, rinse off any visible dirt and weeds on the surface of the crayfish with clean water. Then, hold it in a high bowl, add just enough water to cover the crayfish, sprinkle 3-5 tablespoons of salt and an appropriate amount of baking soda, mix well, and let the crayfish rest in saline-alkali water for 30 minutes. The use of salt and baking soda aids can easily remove the black dirt attached to the crayfish, so the entire plate of water raised is dirty.

Step 2 | Brushing crayfish

After resting for a period of time, the crayfish repeatedly rinsed to remove any visible mud and dirt. At this time, the black dirt on the head and abdomen of the crayfish, which had originally attached to it, became much cleaner and whiter. At this point, all you need to do is use a shoe brush or toothbrush to brush the crayfish’s abdomen up and down and clean the remaining black and dirty matter by brushing.

Step 3 | Trim and remove shrimp lines

After brushing and cleaning the head, abdomen, claws, and other parts of the crayfish, firmly grasp the crayfish, cut the claws flat, and then turn the crayfish upside down, pinch the middle of the tail, slightly raise it, twist and pull, and pull out the shrimp line.

Step 4 | Opening the Shrimp Head

After the crayfish is cleaned and trimmed, the final step is to open the head of the shrimp. Use scissors to cut the joint of the head and gently pull it out to remove any dirt from the head.

What is the best butter for lobster?

Then try this garlic butter crayfish made with goldfish cooking oil.

Related knowledge of garlic crayfish

What is garlic crayfish

Garlic shrimp is a local traditional dish in Guangdong Province, belonging to Cantonese cuisine.

Color and flavor, are loved by Cantonese people.

Shrimp is the main raw material, savory flavor, and is rich in nutrition.

How to select crayfish

1, look at the appearance

Formal channels of breeding healthy crayfish, complete shape, full of meat, head and body uniformity, thin and slippery shell, red and clean color.

Abdomen and claw hair white and neat, shrimp head and torso of the seams of the gap tight.

Crayfish grown in sewage environments are generally uneven in size, with large heads and small bodies, brownish or iron-red in color, and dirty joints and abdomens.

Head with dirt or parasites, shell thick meat less.

2, smell flavor

Crayfish farmed in areas with good water quality, no corruption, heavy metals, and other flavors, containing a natural water

fishy smell.

Crayfish grown in sewage environment has a heavy metal flavor or rotten smell.

Crayfish consumption precautions

1. Crayfish is recommended to soak the crayfish in water for two to three hours, after brushing, high-temperature cooking

before eating.

2. Crayfish protein content is high, and protein spoilage will bring great damage to human health.

Therefore, it is recommended that crayfish is done, must be eaten at once.

However, eating crayfish should not be too much, because too much protein intake is also easy to cause indigestion.

Garlic crayfish practice

The crayfish season is coming, and everyone is starting to make crayfish. The minced garlic method is more suitable for children and the elderly.

Prep Time 45

Cook Time 25

Total Time 1 10

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Equipment

1 induction cooker
1 pot

Ingredients

2 catties crayfish
5 heads garlic
1 can beer
a little coriander

seasoning

1 scoop oyster sauce
2 scoops soy sauce
a little vinegar
3 grams sugar
2 grams Salt
3 pieces Ginger

Instructions

Buy fresh crayfish, soak them in light salt water for 30 minutes after buying them, and then brush them carefully several times with a brush to clean them.
Use kitchen shears to cut off the legs of the shrimp.
A piece of blade in the middle of the crayfish tail is rotated and pulled again, and the shrimp intestines will be pulled out.
The crayfish are too dirty, I also cut off a part of the shrimp head to remove the shrimp brain and leave the shrimp yellow.
Get all the materials ready.
Peel the garlic, and use a cooking machine to grind the garlic into minced garlic, not too fine. Garlic is more fragrant.
Put the crayfish into the blanching water after the water boils, cover the lid, and blanch for 2 minutes, remove and drain.
On medium heat, pour more oil into the frying pan, when the oil is hot, turn off the heat. Add minced garlic and stir fry.
After the minced garlic has a strong aroma, turn on the fire, add the oyster sauce, and stir fry evenly.
Pour in the blanched crayfish and stir fry.
Add ginger. Add soy sauce and vinegar. Add sugar. Stir fry the seasoning and crayfish for a while.
Pour in the beer, the amount is not over the crayfish.
Add star anise and bay leaves.
Reduce heat to medium, cover and simmer for 10 minutes.
After stewing, add salt to the crayfish, stir fry evenly, and collect the juice on high heat. The juice does not need to be too dry.
Garlic crayfish is ready. Garnish with cilantro.
Plate it, serve it, pour beer, it's delicious.
It is so delicious that even the soup is not spared, and it can also be used for noodles.