Crayfish in Rosemary Oil
1.
Pour about 100 ml of olive oil into the bottle, soak in fresh rosemary, add chopped garlic, soak for 24 hours, let the aroma of rosemary and garlic fully analyze.
2.
When cleaning the crayfish, turn the back of the lobster upside down, pinch the tongs with your fingers, and carefully clean the abdomen and the feet of the shrimp with a small brush.
3.
When cleaning the crayfish, turn the back of the lobster upside down, pinch the tongs with your fingers, and carefully clean the abdomen and the feet of the shrimp with a small brush.
4.
After scrubbing, turn the shrimp back down, pinch the head with your left hand and the tail with your right hand, and rotate it gently.
5.
Pull back again, and the shrimp thread can be pulled out.
6.
Cut a knife on the back of the shrimp with a knife.
7.
Spread the soaked rosemary and minced garlic on the knife edge of the lobster back, sprinkle a little sea salt, cover with plastic wrap and marinate for 24 hours.
8.
Spread the marinated crayfish on the tin foil on the baking tray, pour some rosemary and garlic, and sprinkle some black pepper.
9.
Seal the tin foil with a toothpick, preheat the oven to 200 degrees, and bake for 20 minutes.
Tips:
1. The crayfish washed with shrimp powder often look very clean and the color is also very bright. However, the corroded crayfish and shrimp tongs are easy to fall off. If there are generally fewer crayfish and shrimp tongs on the table, the possibility of using shrimp washing powder is higher, so the crayfish that have dropped the tongs should be eaten with caution.
2. To see if the crayfish lives in clean water, look at the back, it is red, bright, clean, and acceptable, and then look at its abdomen villi and vellus hair on its claws. If it is white and neat, it is basically cultivated in clean water.
3. After all, crayfish are aquatic animals that eat the carcasses of humic animals. Bacteria and toxins will only accumulate in the body more and more, so we try to buy crayfish that have just grown up. When buying, you should look at the skin color: old lobsters are red to black or red with iron blue, and young lobsters have a natural and healthy luster. Touch the shrimp shell with your hands. The hard iron is the old one, and the elastic like nails are the ones that have just grown up and changed their shells. We should try to buy soft-shelled crayfish.
4. Crayfish in most restaurants are prepared and served on the table. Before eating crayfish, it is best to look at the body of the crayfish: if the tail is curled up, it means that it is alive before being put into the pot. If the tail is straight, it means that it is dead before entering the pot. Dead crayfish cannot be eaten and may cause lead poisoning.
5. To cook crayfish by yourself, it is recommended to soak it in clean water for 2 to 3 hours, scrub it, and cook it at high temperature before eating.
6. Due to the high protein content of crayfish, and the decay of protein will cause great damage to human health, it is best to eat crayfish at once after cooking. Don't eat too much crayfish, because too much protein can easily cause indigestion.
