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Spicy crayfish

The hot summer is the season of the year when people practice street stalls. When people have fallen asleep soundly in the middle of the night, there is a group of people sitting at street stalls to start their nightlife~ Spicy crayfish has its unique personality; it is sought after by countless foodie fans! Spicy crayfish is the first choice for men during the European Cup, for women watching TV dramas, and for gatherings with friends. Their love for crayfish continues to grow. Even people who don’t like chili peppers go crazy. It is no exaggeration to say that crayfish is the fighter among food stalls. I can't get enough of it, and I have to serve several plates of delicious food in a row that won't stop me from craving for food. When is spring flowers and autumn moon, you have to eat lobster late at night! The person who said this is simply a cruel and evil person! Spicy crayfish, bright red in color, spicy and fresh, has become a classic snack at street beer stalls on summer nights. Eating spicy crayfish and drinking cold beer, I don't know how refreshing it is. It also adds to the heat. However, crayfish sold outside are too expensive and cannot guarantee hygiene. In this case, I might as well do it myself today. The key to making spicy crayfish is the taste. It is a combination of spicy, sweet, numbing, fragrant and other flavors. The combination of various subtle and trace feelings will subvert your concept of crayfish ~ it is simply a replica! The practice is actually very common. First, dark soy sauce is used to color it, which determines the base of the flavor, and a large amount of Huadiao wine is added to activate the meat texture of the crayfish. The aroma of wine and the spicy aroma are combined, and the wonderful taste is self-evident! The shrimp shells are delicious when dipped in soup and licked on the shell; the only thing is that the cooking time is longer, the soup is more, and the heat is right; the time is enough, but after cooking. The taste is simple and simple, with no special or fancy spices or particularly complicated seasonings. It is the most homely taste that you cannot get in food stalls and restaurants. The simplest way to bring out the layers of taste is actually very difficult. It has a bit of salty and numbing taste when imported, a bit sweet when chewed, and a bit spicy after eating. Let's do it together ~ Originally created by GODOFMERCY Moses Restaurant, this article is based on my real experience, and part of the knowledge comes from the Internet. The content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.

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