A complete guide to cooking crayfish: these are things you probably don’t know

Crayfish has thick, firm meat and delicious taste, and is a very popular delicacy on the table. Crayfish is not only delicious, but also contains astaxanthin, high-quality protein, vitamins and many other nutrients that are beneficial to the human body. It also has antioxidant, anti-aging and cardiovascular and cerebrovascular disease prevention effects. In addition, crayfish can protect the cardiovascular system very well, reduce the cholesterol content in the blood, and prevent arteriosclerosis. Therefore, it also has a good health care effect for middle-aged and elderly people. So today I’m going to teach you how to cook crayfish.

1. Spicy crayfish

Material

1 pound of crayfish, a handful of celery, two heads of garlic, about four slices of ginger, a small piece of green onion, dried chili peppers, peppercorns, bay leaves, star anise, grass fruit, cooking wine, salt, dark soy sauce to taste

practice

1 Use a clean toothbrush to scrub the lobster clean, especially the gaps between its legs and feet. Be careful not to get hurt by the lobster's claws when brushing.

2 Wash the celery, select only the celery stalks, cut them, peel the garlic, wash and cut it in half, and cut the green onions diagonally;

3 Heat oil in a pan, add dried chili peppers, Sichuan peppercorns, onions, garlic, and ginger, stir-fry until fragrant, pour in the washed crayfish, add appropriate amount of cooking wine, stir-fry until the crayfish no longer struggles;

4 Add other seasonings mentioned above and continue to stir-fry. The lobster shell is relatively hard, so it takes a long time for it to be flavored and cooked;

5 Add appropriate amount of water and keep stir-frying for about 15 minutes. When the soup becomes thicker, pour in the celery and stir-fry evenly.

2. Steamed crayfish with garlic sauce

Material

500g crayfish, 300g garlic, 5 teaspoons salt, 3 tablespoons cooking oil

practice

1. Clean the crayfish and cut the edges. Be careful when cutting the edges, because the two claws of the crayfish are very powerful and are always ready to fight. If you are not careful, you will be caught.

2. Chop the garlic into minced garlic and spread it evenly on the crayfish, then add salt and heated cooked oil.

3. Steam the crayfish in boiling water for 20 to 30 minutes.