A few days ago, I saw guests eating crayfish on a variety show, and suddenly I wanted to eat crayfish too!

Recalling the summer vacation in China, every summer I would meet with friends at the dirty street stalls.

Put a few plates of crayfish, spicy, garlic, thirteen spices, all of them must be eaten while chatting, so happy~

It’s a pity that when I came to New York, eating crayfish is no longer so easy. Coupled with this year’s epidemic, eating crayfish has become a luxury...

But now, the heated and ready-to-eat Beiyang seafood crayfish is coming to New York! You can buy it from Weee.Not only the classic spicy crayfish, but also garlic and thirteen flavors! !!

It was immediately decided to buy all three flavors home for a real evaluation!

Take out the quick-frozen crayfish from the refrigerator,

Defrost first.

     Thaw until completely dissolved...

From Xuyi to Guijie, the spicy crayfish that has conquered many foodies

I haven't tasted it yet, stir-fry in a pot, and the charming fragrance of fragrant spicy and spicy smells straight to the tip of my nose.

Out of the pot, every shrimp isGreen shell lobster,It's quite big, a bit longer than a girl's finger.

The shrimp thread is also very clean, Super easy to peel off.

Take a look at a close-up, and with a gentle break, the fresh and tender prawns are revealed in the soup.

The meat of the lobster is fresh and tender. Although it is quick-frozen, it is still soft enough. When the pepper meets the chili, the spicy and salty taste bursts on the tip of the tongue.

Eating moxibustion soup is like drinking yogurt without licking the lid. Ma Xiao's soul is the spicy soup on the shrimp shell.

Suck a few mouthfuls,The soup is fragrant and numb, with some tenderness of lobster meat, rich in flavor, Can't help but squeaky fingers.

The remaining soup is not wasted, boil some noodles in a pot, put it neatly on a beautiful plate, and top with the soup.

Put a few crayfish on, even the cat next door is drooling?

Another box of garlic crayfish has just entered the pot,The aroma of garlic is spreading out.

The finely chopped garlic paste tightened the soup amidst the heat, and the fragrance rolled away.

Before it got colder, he quickly grabbed a garlic crayfish in front of his roommate.

Twist the shrimp tail, fold the shrimp head, and then pull the shell, the whole body is shiny crayfishA lot of golden garlic sauce was shaken instantly.

The pattered garlic juice trickled down from the fingertips,The spicy aroma of garlic highlights the deliciousness of crayfish.

Friends who like to eat garlic should definitely not miss the roar.

The XNUMX-flavored crayfish at the finale, speaking of it originated in Xuyi~

Before, there was a shopkeeper who added star anise, fennel, angelica and other XNUMX spices when making braised crayfish.

Unexpectedly, it was so popular,Many people made a special trip to Xuyi to eat crayfish with thirteen flavors.

Thirteen kinds of spices with different temperaments touch and balance each other to create a strong fragrance.

Simmer for a while, then throw a handful of garlic cloves and green peppers into the pot.

The thirteen medium spices are layered on top of each other, decorated with green peppers and garlic cloves, and the lobster meat itself is fresh and full, and the mouth is full of layers.

The simmered soup is really awesome. Feel the scent of rolling~

Even if I was half full, I still couldn't help adding a bowl of white rice. The plain rice, topped with the remaining soup, was swept away in an instant.

eatWhen I didn’t pay attention, I finally discovered that the crayfish originated fromXuyi, Jiangsu.

Xu Yi? It sounds familiar. My roommate, Angelina Marie Crawfish Terminator, who is standing by my side and can’t wait for the crayfish to thaw, immediately jumped up and gave me Amway:

"Xuyi is the birthplace of crayfish and the hometown of lobsters in China~ it is protected by the geographical indication products of the General Administration of Quality Supervision, Inspection and Quarantine."

Xuyi shrimp lives in a suitable place with good water quality and a mild climate. It sits on the natural water quality of Jiangsu Hongze Lake, so it is large, with a dark red and bright surface, stiff shrimp body, and white and tender shrimp meat.

Okay, after listening to her, I plan to stock up a few more boxes

Satisfyingly ended this evaluation~

My roommate and I felt our chubby belly and sighed that we could finally eat the spicy crayfish on the streets in New York! Looking at the piles of lobster shells in front of me, I announced that I was very satisfied with this evaluation!

This Beiyang seafood crayfish is on sale in Weee!

If you want to eat, don’t miss it when you pass by~

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