Spicy crayfish

It is summer and the season of practicing stall in a year. In this hot season, spicy crayfish adds a fiery heat to the heat.When did the spicy crayfish spread to Zoucheng? It's hard to verify. Anyway, the earliest and most popular crayfish I remember is "Xuyi crayfish".I don't like crayfish very much. It's for personal reasons. I think this guy has a big head, thick skin and not much meat. It doesn't taste good without seasoning.In the market, several old people were selling crayfish with buckets. They said it was pure wild and caught in cages in the clear river. It was pollution-free and clean. It is true that there is no oil stain under the belly of the crayfish. It is a little small, but the price is not expensive. It is 7 yuan a kilo. Then buy some food to suit the occasion.Spicy crayfish is a special snack in Hunan. It is made of crayfish and tastes spicy and delicious. It has spread all over the country since the end of the 20th century and has become a classic snack for people at street beer stalls on summer nights. The crayfish used in the main ingredient is native to North America. It was introduced to Japan from the United States in 1918 and then to China from Japan in 1929. It grows in rivers, lakes and ponds in southern China.Since the reform and development, with the spread of Hunan cuisine all over the country, especially the spread of Hunan Satellite TV, the flavored shrimp has been popular all over the country for a time. This kind of shrimp with bright red color, spicy, fresh and thick flavor has been spread to Beijing, Shanghai and other places, making those who do not like chilli crazy.Crayfish live in a ditch or pond in the wild, so there are many bacteria, so crayfish should add salt with clean water after they buy it back, and soak it for a period of time to make it spit out dirt. High temperature is required during processing, and the firing time should be appropriately longer.

Main Ingredients

• Crayfish 500

Auxiliary Ingredients

• White sugar appropriate amount
• Refined salt appropriate amount
• chinese cinnamon appropriate amount
• Fragrant leaves appropriate amount
• ginger appropriate amount
• garlic appropriate amount
• green Chinese onion appropriate amount
• Pepper A moderate amount of
• Sichuan Pepper appropriate amount

Crayfish doesn't taste good. The taste of crayfish is not the taste of shrimp itself, but the comprehensive soup taste of various soup ingredients. Eating crayfish is mainly because this taste has greater attraction. Maybe it is the function of "Poppy shell" and will give people addiction. Moreover, if the crayfish is not processed properly, the consequences of eating it are very serious. Every year, there are many cases of discomfort caused by eating crayfish.Crayfish have more bacteria because they live in ditches or ponds in the wild