Boiled Crayfish

Name: Boiled Crayfish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1kg crayfish; 30ml Cooking Wine; Some shallot; 1L brine; Some ginger

by Good baking ~ teaching service of steaming and baking

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The protein content of crayfish is very high, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. Crayfish can also be used as medicine, which can reduce phlegm and relieve cough, and promote wounds after surgery. heal.
It is also a weapon for friends to have a meal. The crayfish that makes people unable to make use of it will help us to give up the bad habit of playing mobile phones during meal time, which greatly improves the social interaction between friends. This is also a deeper level of the crayfish becoming the "king of supper" the reason. "

Ingredients

1kg Crayfish
30ml Cooking Wine
Some Shallot
1L Brine
Some Ginger

Boiled Crayfish

1. 1kg crayfish, 30ml cooking wine, appropriate amount of green onion and ginger, 1L gravy

2. Use a small brush to clean the crayfish. Or put it in the Fangtai dishwasher for automatic cleaning and then take it out and put it in the steaming tray. Add green onion and ginger and sprinkle some cooking wine.

3. Cover with a non-perforated steaming pan to prevent the crayfish from running out. Adjust the Fangtai steamer to the normal steaming mode, and put it into the steaming tray after preheating to 100°C. Set for 15 minutes. After 5 minutes of steaming, take out the non-porous steaming tray and continue steaming for 10 minutes.