Spicy crayfish is a specialty food in Hunan, Sichuan, and the practice of Sichuan spicy crayfish is different from Hunan Spicy Coruscult.Spicy crayfish is a housekeeping dish of supper stalls, stalls and hotels in the past ten years.
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Introduction to the approach of Sichuan spicy crayfish
Nutritional value 1. Cishiovish is rich in nutrition, and its flesh is soft, easy to digest, and is very good for those who are weak and need to be recuperated after illness.
2. The launch of crayfish has a strong breast milk effect, and is rich in phosphorus, calcium, and also has the effect of replenishment for children and pregnant women.
3. Crayfish is rich in magnesium. Magnesium has an important regulating role in heart activity. It can well protect the cardiovascular system. It can reduce the cholesterol content in the blood and prevent arteriosclerosis.Prevent hypertension and myocardial infarction.
The practice of Sichuan spicy crayfish
The required crayfish, oil and salt, coriander, spicy sauce, vegetable fresh, ginger, garlic.
Step method 1. Wash each crayfish with a toothbrush, especially the abdomen of crayfish.
2. Remove the intestines of the crayfish.
3. Put up the oil pan, put the appropriate amount of ginger and garlic, add the clean crayfish, put it in an appropriate amount of water, and have no crayfish.
4. Add the spicy sauce, wait for the soup to dry, add the cut coriander, and add an appropriate amount of salt.
5. Add the appropriate amount of vegetables and stir fry to install it.
Tips 1. Spicy sauce is released according to your preferences.
2. The abdomen of the crayfish must be brushed with a brush, so that it is clean, hygienic, and rest assured.
3. The tail of the crayfish has three petals. The one in the middle can be pulled out gently to pull out.
4, spicy crayfish and beer are the best, but it is necessary to have a small amount.
Related tags： Catering
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