Osmanthus flavor chilled flower carving cooked drunk crayfish

Cooking Instructions

1. Prepare the spices.

   

2. When preparing the ingredients, be sure to choose good quality, clean, and good meat quality. There are actually not many 3 catties of crayfish, about 30 more. Use a long-handled brush to scrub each crayfish clean in case it gets pinched! It is recommended to wear gloves for the timid, and the protection should still be sufficient, and it must be washed several times.

   

3. Stir-fry star anise, cinnamon, incense pages, peppercorns, and cumin until fragrant.

   

4. Add soy sauce, water, rock sugar, oyster sauce, ginger, shallots, and plum, and bring to a boil together and simmer for another 5 minutes.

   

5. After turning off the heat, add the dried osmanthus flowers and simmer until room temperature. The saltiness of the sauce can be added according to your preference, and my family has a heavy taste, adding the right amount of salt, and the juice is a little salty. Strain the mixture and set aside! At this time, add Huadiao wine!

   

6. Steaming can make the crayfish taste better, pour hot water into the pot, you can add some cooking wine, and spread ginger slices and green onions on the steaming grid.

   

7. Steam for 8 minutes. If the lobster is smaller, 7 minutes is enough.

   

8. Prepare ice cubes ahead of time.

   

9. After taking out the steamed crayfish and putting it in ice water, the meat quality of the crayfish will become more elastic and delicious. Soak for 8 minutes, not too long, to prevent the loss of umami.

   

10. Remove the crayfish from the ice water, drain the water and put it in the sauce, put a few slices of lemon, seal it, and put it in the refrigerator for more than 6 hours.

    

11. The crayfish is cold and cold, sweet and Q bomb, and wrapped in the fragrance of osmanthus, it is really amazing!
    In order to increase the appearance when serving, you can sprinkle some dried osmanthus flowers!