Chefs pay great attention to the selection of ingredients and cooking skills when making crayfish. First of all, they will choose fresh crayfish to ensure more delicious meat. Secondly, they will carefully scrub crayfish to remove dirt and bacteria on the surface to ensure the hygiene and safety of eating.
Next, the chef will fry the crayfish until golden brown, which will make the meat more crisp and delicious. Then, they will add all kinds of secret spices and seasonings, such as pepper, pepper, star anise, cinnamon, fragrant leaves and so on, to increase the aroma and taste of crayfish. Finally, the chef will master the heat and time to ensure that the crayfish are ripe and undercooked, and keep the meat tender and delicious.
Various ways to eat crayfish
1. Steaming: After the crayfish is washed, it can be steamed in a steamer, so that the original flavor of the crayfish can be preserved and the taste is fresh and tender.
2, braise in soy sauce: fry crayfish until golden brown, then add seasoning and water, stew for a while, this practice makes crayfish more spicy and delicious.
3. Stir-fry: fry crayfish in oil until it changes color, then add vegetables and seasonings and stir fry together. This practice makes crayfish more diverse.
4. Barbecue: Crayfish are strung on the grill, brushed with seasoning and barbecued, and crayfish are more fragrant.
5. Sauce explosion: fry crayfish in oil until it changes color, and then add special sauce to stir fry to make crayfish more delicious and juicy.