Procambarus clarkii cooking method

Abstract

The present invention discloses a procambarus clarkii cooking method. The cooking materials including the steps that rhizoma chuanxiong, fructus tsaoko, alpinia tonkinensis fruits, dried ginger, cassia barks, fructus foeniculi, radix fici simplicissimae, flos caryophylli, radix angelicae dahuricae, rhizoma kaempferiae, alpinia hainanensis fruits, dried orange peels, and star anises are cleaned, the cleaned cooking materials are dried, the dried cooking materials are mixed and crushed, the crushed mixed cooking materials are boiled with water, salt, and white sugar, and the boiled cooking materials are continuously heated for 8-15 minutes, the heated mixture is filtered to obtain a cooking liquid, and the cooking liquid is cooled for later use; the procambarus clarkii is soaked with salt and vinegar, the gastric pouch at the head and the gut at the tail are cut off and the procambarus clarkiiis are washed and cleaned up, salad oil is heated to stir-fry the cleaned procambarus clarkii until the procambarus clarkii shellis is colored, then garlic, Chinese prickly ash, and chili powder are added to theprocambarus clarkiitobe to be stir-fried together until fragrance is sent forth, the cooking liquid is poured into the stir-fried procambarus clarkii and the mixture is cooked together with a big fire and then simmered with a small fire, and the cooked procambarus clarkii is removed out of the pan and eaten. The seasoning materials have efficacies of removing smelly taste, sterilizing, regulating and harmonizing spleen and stomach, warming liver and kidney, dispelling cold and stopping pain, etc., and thus the cooked procambarus clarkii has a unique aroma, and can promote appetite and avoid suffering from excessive internal heat and harming bodies; and the cooked procambarus clarkii has good color, fragrance and taste, has faint scent in mouth and long aftertaste, and is not dry or greasy.

Description

technical field [0001] The invention relates to a cooking method of crayfish, which belongs to the technical field of food processing. Background technique [0002] Crayfish (scientific name: Procambarus clarkii), also known as Procambarus clarkii, red crayfish and freshwater crayfish. It is shaped like a shrimp and has a hard shell. The adult is about 5.6-11.9 cm long, dark red, the carapace part is nearly black, and there is a wedge-shaped stripe on the back of the abdomen. The body of juvenile shrimp is uniform gray, sometimes with black ripples, and the claws are long and narrow. The middle part of the carapace is not separated by mesh-like spaces, and there are obvious grains on the carapace. The frontal sword has side spines or the end of the forehead sword has notches. It is a freshwater economical shrimp, which is widely welcomed by people because of its delicious meat. Crayfish has become an important economically farmed species in China in recent years. [00...

AI Technical Summary

Problems solved by technology

There are many seasonings for cooking crayfish, and each family has its own ingredients, but the main one is spicy crayfish, which not only covers up the fragrance of crayfish, but also easily makes the eater angry