Chilled crayfish

There are many ways to make crayfish, and there are only two favorites: salted egg yolk and Huadiao iced. The salted egg yolk is characterized by its fragrant aroma, and it is particularly crispy with the pot. And the chilled flower carving is a perfect match for summer, who doesn't love that kind of cold food on a hot day? With the blessing of Huadiao wine, the taste is unforgettable, so delicious.

Ingredients

Crayfish about3 catties

Greenonion about1/3

Cinnamon 1 smallpiece

Staranise 2

Grassfruit 1

Huadiaowine 100 g

Lightsoysauce 220 g

Plum 6

Rocksugar 85 g

Oystersauce 20 g

Maggiumamijuice 25 g

Sprite 125 g

Cooking Instructions

Put the green onion segments and ginger slices in the water pot, put 3 catties of crayfish into the boiling and cook for 3 minutes
Chill the crayfish in ice water prepared in advance for 10 minutes to cool down;
Stir 1/3 green onion, a piece of cinnamon, 2 star anise, and 1 seedless grass fruit in a dry pot
Pour in 100 grams of Huadiao wine, 220 grams of light soy sauce, 6 plums, 85 grams of rock sugar, 20 grams of oyster sauce, 25 grams of Maggi fresh, 125 grams of Sprite mixture
Pour in the sauce and bring to a boil over high heat, pour out and let cool, mix with 200g ice cubes/ice water, and then put the drained crayfish into the chilled sauce
Put the crayfish and Huadiao juice in the crisper and refrigerate overnight
After an evening of mixing, the crayfish have absorbed the flavor of the flower carving juice
The process of chilling makes the meat of the crayfish firmer, and the unique aroma of Huadiao wine gradually penetrates into the crayfish, adding a rich aroma of wine, which is indescribable, that is, whoever eats it knows
That day, a whole plate of 3 catties of crayfish was shelled, and it was only a small plate, but it was really refreshing to eat like this
Because the Huadiao juice is too delicious, I can't help but do it again, this time it is to cook 5 catties of crayfish and directly remove the shell, and put it into the sauce at one time, which is easier to taste (one reason is that the sauce is not enough, and the yellow color on the surface is the shrimp paste of the crayfish)
It's more convenient to eat in this way, can you see that there are 5 catties of crayfish on a plate here? I really don't think it's too much, this kind of Huadiao iced method can't be eaten enough. This ratio of sauce must be written down, it is really amazing.