Salt and pepper crayfish recipe

Salt and pepper crayfish is a very common snack and also one of the more common ways to cook crayfish. The salt and pepper crayfish is brown in color and full of garlic flavor and pepper and salt flavor. Both its taste and color can attract a large number of diners. The preparation of salt and pepper crayfish is actually not complicated. It just requires making pepper and salt, which has a great impact on the taste of the crayfish. So, how do you make salt and pepper crayfish?

raw material

· Lobster head after sashimi (whole lobster is also OK) · Salt · Five-spice powder · Butter · Red pepper · Garlic · Cooking wine · Cornstarch · Maggi soy sauce Main ingredients: Lobster Spices: Butter Seasoning: Huai salt Tools: Wok Type: Dinner Flavor/Cooking: Cantonese Preparation time: 5 minutes Cooking time: 10 minutes

practice

1. Peel and wash the garlic, chop it into minced garlic. Take a quarter of the red pepper and cut it into small pieces like minced garlic, set aside.

2. The next step is to fry the Huai salt. In fact, it is very simple to fry the Huai salt. The so-called Huai salt is a combination of table salt and five-spice powder. We usually go to Cantonese restaurants to eat crispy dishes, such as the popular fried chicken and braised pigeon, which are all served with a small dish of dipping sauce, which is Huai salt. When we fry Huai salt at home, we can fry a little more at a time and store it for later use.

3. Wash the wok thoroughly and heat it, but do not add oil. When you feel a burning sensation near the bottom of the wok, pour in 10 teaspoons of salt and immediately stir-fry with a spatula. Stir-fry quickly to prevent the salt from burning. The purpose of frying salt is to completely dry the moisture in the salt. When you feel that the moisture in the salt in the pot has been completely fried dry, turn off the heat. At this time, pour 1 teaspoon of five-spice powder into the pot and stir-fry again until the salt and five-spice powder are fully blended. The Huai salt is ready. How about it? You can already smell the fragrance.

4. Next, we will process the lobster head. Place the lobster head on a cutting board, use a knife to scrape off the spikes on the head, and then split the head in half.

5. Then open one side of the lobster head that has been split into two. The so-called opening is just like lifting the lid of a crab. Just grab one side of the lobster's large whisker and bend it with a little force, and you will naturally find the position to separate them.

6. After breaking it open, you will find that there is also the so-called inedible "lungs" in the crab shell. Similarly, remove this part.

7. Repeat the same process on the other side, and then remove the sharp spines on the lobster's legs. Finally, chop the cleaned lobster into small pieces. Use the back of a knife to pat the relatively thick parts of the lobster's legs and whiskers so that they are neither broken nor shredded. This is to make it easier to absorb the flavor when frying.

8. Wash the chopped lobster with water, drain and pour into a clean and dry basin. Sprinkle in a little cornstarch (not too much), and mix it evenly with your hands.

9. Heat the wok and pour in hot oil. Make sure to add plenty of oil. When it is 50% hot, pour in the lobster pieces. Do not stir after pouring in. Wait for about 30 seconds for the lobster pieces to be set, then stir with a spatula, remove and control the oil.

10. Leave a little hot oil in the pot, put a small piece of butter into the pot, after it melts, pour in a little minced garlic and red pepper to sauté fragrant, immediately pour in the fried lobster pieces, add cooking wine, and stir-fry quickly for a few times.

11. At this time, pour an appropriate amount of Huai salt (you can taste the saltiness of the Huai salt to determine the amount of Huai salt according to your taste) into a small bowl, mix it with Maggi soy sauce, pour it into the wok, stir-fry a few more times, and quickly serve.

12. The browned, garlicky, and peppery lobster is ready.