After the steamed winter crab is ready, the next step is to start making crayfish, and this time Meng Chuan plans to make a flavor of shrimp. Pen, fun, and www.biquge.info

The taste of shrimp is actually spicy crayfish, which is one of the must-order side dishes for barbecue on the street, which is very spicy and can make people drool when they look at it.

The first step of aquatic products is to deal with it first, although the spicy crayfish barbecued on the street is particularly popular, but Meng Chuan does not recommend everyone to eat, because the crayfish is really not very easy to deal with, many roadside barbecues can not be clean at all, even if it is a conscientious business, it is not necessarily, because this amount is too large, and it takes a lot of patience.

So if you want to eat it, it's best to make it yourself.

First of all, deal with crayfish, if we usually buy from the market, it is basically processed, but don't think that it will be clean, if you are brushing with a brush, there will definitely be a lot of dirty things that can be brushed out, so you must clean it up.

Mengchuan has live shrimp here, and you have to deal with it yourself.

It's not troublesome to deal with, first pinch off the head of the crayfish, then take the scissors to cut the back open, and take out the black line.

The black line is the digestive tract, if you can take it off, try to remove it, that thing not only affects the taste, but also may have diarrhea after eating, of course, it doesn't matter if you are in good health, in fact, the spicy crayfish we eat on the street, this black line is no one will take.

If you often eat hot pot, many people will also order shrimp, after a plate of shrimp comes up, basically everyone will pour it directly into the scalding, but after scalding, scoop it up, the head is very easy to pinch, and it will fall off when pinched, but it can't be taken out with the black line, and if you eat it with the black line, it really affects the taste too much.

Meng Chuan has a good way to take the black line, at this time you need a toothpick, from the joint seam near the second or third section of the tail, put the toothpick in and gently pick it, and the black line will come out!

The method is very fast, and the materials are also simple, there must be toothpicks in the place to eat, and it is really convenient to pick and finish.

Removing the head, picking the black line, dozens of crayfish Meng Chuan only took ten minutes to deal with it, and the speed was very fast.

The next part of the crayfish is about to start cleaning, in fact, it is very simple to clean, use a small brush, gently brush a few times, the main brush is the connection between the head and the body, usually this place is a little dirty.

After cleaning, you can rest assured at this time, the meat quality of the lobster is very delicious, especially the spicy crayfish, which tastes spicy and fragrant, the meat is compact, and it is definitely a colorful delicacy.

At this time, you can start to boil in the pot, Meng Chuan likes to blanch the lobster all over the water first, pour in the water, and cook it for two or three minutes, at this time you can see that a little white foam is boiled out, and then take out the crayfish, pour out the water, and you can start to do it officially.

Spicy crayfish as soon as you hear the name you know that it must be spicy, so the first step is naturally to fry spices, ginger, garlic, dried chili peppers are essential, in the preparation of some cinnamon, star anise, green chili, red pepper, some people like to eat spicy, so you can put some pepper, Meng Chuan made spicy crayfish this time, do not put pepper.

When the oil is warm to 80%, you can start to stir-fry the spices, first add ginger, garlic, green pepper and red pepper and stir-fry, as soon as the ingredients are put in, the fragrance immediately rushes out.

At this time, add dried chili, cinnamon, star anise, continue to stir-fry, the stir-fry time is about one minute, add a little cooking wine, put a little light soy sauce, the flavor of the spices is strong enough.

The cooking squad leader who was cooking fish next to him smelled this spicy fragrance, and his eyes also glanced over, not to mention anything else, just smelling this spice smell, he knew that this spicy crayfish must be delicious, and he didn't know how Assistant Meng did it, he should have learned it secretly just now.

After the fragrance comes out, you can add the blanched crayfish to start stir-frying, stir-fry for about three minutes, you can add water, if there is bone broth, Meng Chuan recommends adding bone broth, so that it tastes more vigorous.

There is no bone broth in the kitchen, so Meng Chuan uses clean water, and the water is just over the lobster.

At this time, you can cover the pot and start boiling, just adjust the heat to medium heat, because the lobster is blanched at the beginning, so there is no need to cook for too long, about ten minutes is enough.

Ten minutes later, Meng Chuan looked at it almost, as soon as he opened the lid of the pot, the spicy smell rushed out, the smell made people drool, at this time, the fish of the cooking squad leader was also stewed in the pot, and there was nothing at hand, so he couldn't help but want to learn how to do this, and came to Meng Chuan's side, the squad leader smiled: "Assistant Meng, how do you make this spicy crayfish, I smelled it from afar, and my saliva was about to flow out." ”

Meng Chuan said: "Actually, I didn't do anything, it's just so many spices, you have been in the water source for so long, and you have made a lot of aquatic products, your technology should be stronger than me." ”

The cooking squad leader said: "I have made spicy crayfish a lot of times, but I always feel that the taste is not as spicy as you make, what is going on." ”

After listening to the words of the cooking squad leader, Meng Chuan immediately realized that the fragrance of the food he made was added by the system, so it smelled more fragrant and spicy, and Meng Chuan didn't know how to explain it, so he had to say perfunctorily: "This should have something to do with the heat, after all, our spices are all burst out, and the order and time of adding spices are also different, it is estimated that these two reasons will produce this slight difference." ”

The cooking squad leader thought about it, and what Meng Chuan said seemed to make some sense, so he asked, "Assistant Meng, what is the order in which you add spices." ”

After Meng Chuan said it, the cooking squad leader was entangled: "I also added it like this, it seems that my talent is not good, and the control of time is not in place with you." ”

Meng Chuan said with a smile: "Comrade squad leader, it may be that you are too worried, you may not have eaten spicy crayfish for a long time, so now you smell very greedy, so I think what I make is delicious, maybe you make more delicious than me." ”

The cooking squad leader was praised by Meng Chuan, and said with a smile: "Maybe, then I'll continue to make fish." ”

At this time, the spicy crayfish is basically done, you can sprinkle some green onion and coriander before the pot, if you don't like to eat green onion and coriander, there is no need to put it, and finally sprinkle two spoons of salt, you can get out of the pot.

When the crayfish was served, almost everyone in the cooking class was looking at Meng Chuan, staring at the bright red and spicy crayfish and drooling.

The cooking squad leader looked at his soldiers one by one and didn't work, and shouted: "It's time to start the meal soon, what are you still doing in the kitchen, carrying the food to the canteen." ”

Oh, after listening to the squad leader's words, several cooks immediately carried the prepared meals to the cafeteria.

The squad leader smiled: "A few soldiers are not promising, Assistant Meng, you are smiling." ”

Meng Chuan waved his hand and said: "There is nothing to do, everyone wants to eat delicious food, don't have anything to do with whether there is a chance or not." (To be continued.) )