How to make delicious crayfish

Crayfish can be cooked through steaming, spicy, garlic, thirteen spice, chilled and other methods, balancing freshness, tenderness and flavor levels.

1. Steaming

Steaming can maximize the preservation of the original freshness and sweetness of crayfish. After cleaning fresh crayfish, place them in a steamer with their belly facing up. Once the water boils, steam for 8-10 minutes until the shells turn red. Paired with ginger vinegar or lemon juice, it can neutralize the fishy smell and highlight the elasticity of the meat. This method is suitable for people who pursue a low-fat and healthy diet or those with gastrointestinal sensitivity. Adding perilla leaves during steaming can further reduce fishy smell and enhance fragrance.

2. Spicy

Spicy flavor requires first frying crayfish until the shell is crispy, then saut é ing the base with Douban sauce, Sichuan peppercorns, and dried chili peppers, adding beer and simmering until fully flavored. Heavy flavored seasonings can mask the earthy smell, and high-temperature cooking ensures the killing of parasites. Suggest pairing with cucumber strips, lotus root slices, and other side dishes to balance spiciness. Drinking yogurt after consumption can protect the gastrointestinal mucosa.

3. Garlic

Garlic Method: Fry a large amount of minced garlic twice until fragrant. Fry the first time until golden brown and then remove it. The second time, keep it for flavor enhancement. After blanching crayfish, stir fry them with gold, silver, and garlic. The garlic aroma can penetrate the shrimp meat fibers. This method is beginner friendly, and allicin has a sterilizing effect. However, it is important to pay attention to the heat to avoid burning and bitter garlic grains. Sprinkle chopped green onions before cooking to enhance the aroma level.

4. Thirteen Fragrances

Thirteen Fragrances require grinding spices such as grass fruit and white cardamom into powder, stir frying with crayfish, and then slowly stewing with water. Compound spices can give shrimp meat a deep flavor, and the stewing time should be controlled within 15 minutes to prevent the meat from aging. When consuming, first suck on the shell spice juice. For those with a dry and hot constitution, reduce the amount of hot spices such as star anise and cinnamon.

5. Iced

Iced method: Quickly pour cooked crayfish into ice water to make the shrimp meat firm and elastic. Dipping sauce can be made with mustard soy sauce or Thai style sour and spicy sauce, and it should be consumed within 4 hours after low-temperature storage. Summer consumption is particularly refreshing, but for those with spleen and stomach deficiency and cold, ginger tea should be added to warm the stomach. When processing, it is necessary to ensure complete cooking to avoid the risk of parasites.

Before cooking crayfish, soak them in salt water for 2 hours to promote spitting, cut off the head stomach sac, and remove the shrimp line. People with allergies should try small amounts of vitamin C for the first time and avoid consuming it with large amounts to prevent arsenic reactions. It is recommended to choose green shell shrimps that meet the water quality standards for aquaculture, and cook them until their shells turn completely red before consumption. Overnight crayfish should be reheated for sterilization. When pairing with chilled beer, it is necessary to control the intake, and children and pregnant women should ensure thorough cooking and moderate consumption.