Crayfish Noodles
1.
Wash the crayfish with salt. Use a large chopsticks to stir the lobster, change the water in muddy water, and wash it three times. The crayfish used in the noodles are peeled off the shrimp meat, and neither the shell nor the water for boiling the shrimp are needed, so there is no need to wash them one by one.
2.
Boil a pot of boiling water, add 3 slices of ginger, 1 green onion, and 1 tablespoon of cooking wine to the water to remove the smell.
3.
Bring the crayfish to a boil and boil, pick up and let cool or shower.
4.
Shelling cramps. After the crayfish is cooked, the shrimp intestines are not easy to extract, so the shrimp meat has to be grilled and then the shrimp intestines are taken out. If it is raw shrimp, pull the intestines by pulling the middle of the tail, and the shrimp will be more complete after cooking and peeling.
5.
The ingredients are taken together, but the cooking wine has forgotten to be included. Soak the buckwheat instant noodles in cold water for half an hour until there is no hard core, soak the pepper in white wine, and soak the dried red pepper in water.
6.
Marinate the shrimp with salt, sugar, light soy sauce, cooking wine, and oyster sauce for half an hour, remember to cover with plastic wrap.
7.
Cut the green onion, onion, and cucumber into thin strips, cut the green onion into sections, slice the ginger, smash the garlic, and chop coarsely.
8.
Pour 50 ml of oil into the pot. It seems that there is a lot of oil, but about half of the oil is lost during the process of boiling the spice oil, so the final amount of oil is not much. Add the green onions, onions, green onions, garlic, and ginger slices. Simmer on low heat. When the green onions are slightly charred, remove the onion, ginger, and garlic. Try to let the oil in the onion, ginger, and garlic drain out.
9.
Then add the peppercorns soaked in white wine and dried red peppers in water. The soaked dried red peppers and peppers are not easy to fry. Simmer the flavor on a low fire, filter out the peppers and dried red peppers to obtain pure spice oil. Those who like to eat hot peppers and Chinese peppers do not need to filter them.
10.
Pour the spice oil back into the pot (leave a spoonful of noodles), add the crayfish meat, and a little light soy sauce for color.
11.
Add 1 small bowl of water and 1 tablespoon of rice vinegar.
12.
Cover and boil.
13.
Drain the soaked buckwheat instant noodles, put a spoonful of spice oil and mix well to prevent sticking, put on a plate, pour the cucumber shreds, fried crayfish and soup with meat onto the noodles, mix well. Fresh and spicy, refreshing and appetizing!
Tips:
① The shrimp intestines can be removed before the crayfish is boiled to make the shrimp meat more complete. I was lazy for a while, and it was difficult to smoke the shrimp after cooking.
②My buckwheat instant noodles can't be steamed. Just soak them in cold water to soften them. For ordinary noodles, boil them in a water pot. After boiling, add a bowl of cold water and cook to the softness and hardness you like. Remove the shower and mix with cooked oil to prevent stickiness.
③The seasoning is adjusted according to your own taste.
