Crayfish over oiled or blanched

Either way, it depends on personal preference. Because crayfish has a certain fishy smell, people who don’t like this fishy smell can blanch the crayfish, and those who like this kind of river freshness can omit the blanching.

In fact, the main purpose of blanching and oiling is to set the shape of the crayfish and kill the bacteria and microorganisms on its surface. If the oil is too high, the cost is relatively high, and it is generally more suitable for large-scale production in restaurants and other places. Boil water is enough.

How long does it take to cook crayfish?

Usually, two to three minutes is enough.

For normal-sized crayfish, if they have been oiled, the time is generally controlled within two to three minutes. When the oil is over, it is recommended to put the oil in the pot when the oil temperature is high, and then turn to a low heat, which not only provides the crayfish with a crispy taste but is not easy to fry and become bitter.

When the crayfish in the oil pan floats up, it is almost over oiled and ready to serve. At this time, most of the parasites in the crayfish body have been killed, and subsequent cooking can be carried out.

Crayfish is too oily or not oily

Depends on personal preference. Because of different personal preferences, it is difficult to directly explain whether the crayfish is too oily or not oily. It can only be said that oiling the crayfish has a certain effect. Those who like a crispy taste can choose to oil.

Generally speaking, crayfish that have been oiled are brighter in color, look better in appearance, and are easier to taste in subsequent production, making it easier to cook. However, if this process is not operated well, it is easy to make the crayfish fry and become bitter, which will affect the taste.

How much temperature does it take for crayfish to oil

Generally, it is recommended to be about 150 degrees. When oiling the crayfish, it is generally enough to control the oil temperature at about 150 degrees. Because reaching this temperature, it can basically kill most of the parasites and bacteria carried by the crayfish itself in about five minutes, which can play a better sterilization purpose.

If the oil temperature is too high, the crayfish is easy to turn yellow, which affects the color and the taste will also be affected to a certain extent. If the temperature is too low, the crayfish will be difficult to shape and the color will not come out.