Most of the lobsters we eat in lobster stores are from the Jiangsu area, especially Xuyi's lobster is the most famous.
But all foodies also understand the characteristics of Xuyi lobster, the meat is white and tender and sweet, the lobster head is full, the shrimp meat is Q-bouncing and firm, and there is rarely any half-shelled shrimp meat, which is why many people like Xuyi crayfish, which is frankly, the meat is tender and fat. It's not at all the same texture as the crayfish in the stalls. Foodies who like it can go and take a look.
If we like to cook crayfish at home, Fai shares a professional practice of garlic mud crayfish, and it is more suitable for home making. Just make sure it's fresh crayfish, and the flavor is never the same as the chef outside.
Garlic mud crayfish, without a trace of fishy taste and odor, the color is bright red and attractive, the garlic sauce wrapped in a rich garlic aroma, pounced on the nose. A hint of cut-throat sweetness, stimulating your fluids, so you can not stop. Below is the recipe for Garlic Crayfish, which is recommended to be saved and can also be learned in conjunction with a previously made video tutorial.
Garlic Mud Crayfish
Ingredients: 750g of xuyi crayfish, 3 heads of garlic, 20g of wild pepper, 1 piece of ginger
Seasoning: 5g of salt, 30g of sugar, 5g of chicken powder, 2g of pepper, 10g of yellow wine, 200g of beer, 2g of sesame oil
Directions:
1, hold the back of xuyi crayfish, and shampoo with a toothbrush. Abdomen and head of crayfish, rinse with water, then pinch the middle part of the tail and remove the shrimp line from the tail. Use scissors to cut off the head shrimp gun and dirt, retain the shrimp brain. Some friends also prefer not to go to the head, or do not remove the shrimp line, depending on personal preference.
2, garlic peeled, ginger washed, together into the garlic puree machine into granular garlic, do not beat into a very fine garlic puree, that frying is easy to paste the pan. The wild peppercorns also into granular spare, wild peppercorn water can be retained.
3, frying pan into the amount of water, put a little yellow wine, put the crayfish blanching, open the pot, skim off the foam, fish out the lobster, rinse with water and drain.
4, frying pan on the fire, pour canola oil or soybean oil, high temperature and cooled a little, put two thirds of the garlic paste and wild peppercorns, stir-fry on low heat for about 30 seconds.
5, into the crayfish stir fry for about 1 minute, pour in beer, then add the right amount of water and soak wild pepper water smeared over the crayfish, high heat boil. Like to eat spicy friends can increase the proportion of pepper water or wild pepper. Note that the pickled pepper water will have a certain salty flavor.
6, add a little salt, sugar and chicken powder to taste, and then add pepper to remove the odor, burn for about 15 minutes. The burning time should not be too long, because the garlic paste will be discolored, and the garlic flavor will be counterproductive if it is burned for too long. It is best to use rock sugar to burn, or white sugar can be used instead.
7, add the remaining minced garlic, stir fry a few times, high heat until the soup thick, drizzle a little sesame oil can be out of the pot. Garlic mashed crayfish is ready. The purpose of this is to once again increase the pungent flavor of garlic, so that the garlic flavor is more rich and mellow. The flavor is salty, sweet and slightly spicy.
Production picture
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