Steamed Crayfish
1.
Grasp the two shrimp tongs with the left hand of the fresh crayfish, and then scrub with a clean toothbrush so that it will not be caught by the tongs. Use your thumb and index finger to pinch the middle part of the shrimp tail and pull it out to remove the shrimp thread .
2.
All the crayfish are cleaned by brushing, and one pound of crayfish is put into two plates, and an appropriate amount of cooking wine is added to mix well to remove part of the fishy smell.
3.
Put the two plates into the steaming plate and the steaming plate of the Zhenmi folding electric steamer, cover the lid, put water in the steamer, plug in the power supply, and set the time for 10 minutes.
4.
This steamer produces steam in 10 seconds, which is 30 times faster than ordinary steamers. There are multiple combinations, which can be single, multiple, small, large quantities, and have a large capacity.
5.
This steamer is made of 304 food grade stainless steel and food grade PP material. It is anti-dry and does not need to be watched regularly, saving time and energy. When steaming vegetables on a plate, you don’t need to wash the steamer. Just wipe the steamer clean. It can be folded and stored without taking up space.
6.
The garlic cloves are flattened with the back of a knife, peeled and chopped. Wash the green onion leaves and cut into chopped green onions.
7.
Begin to make seasonings, add chopped mustard and minced garlic in a small bowl, add salt, vinegar, chili oil, seafood dipping sauce, sesame oil, and mix well, and finally sprinkle with chopped green onion.
8.
The steamer reminder reminded that the cooking time is up, and the crayfish is ready to be steamed.
9.
When eating, peel off the shells of the shrimp and dip them in seasonings. It is spicy and delicious, very enjoyable.
Tips:
1. It is best to soak the crayfish in water for 2 to 3 hours before cooking, and then scrub it with a clean toothbrush to remove the shrimp thread.
2. The head of lobster is easy to breed bacteria, so it is best to remove the head when eating.
3. Don't eat dead crayfish. They must be cooked at high temperature before eating. The seasoning can be adjusted according to your own preferences.
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