My memory of eating lobster for the first time as a child dates back to the summer vacation of the second day of junior high school. My grandfather caught a basket of crayfish from the ground. At that time, everyone didn't know how to make it delicious, so the inexplicable task was given to me. Now I don't remember whether the head shell was dismantled or how it was cleaned. Probably, I put some ginger, garlic, star anise, salt and soy sauce. What was the smell at that time? I can't remember it now anyway.
The second exact memory is the summer vacation of my freshman year in 2004. The last meal before the holiday, we made an appointment at crayfish street in Ningguo Road, Hefei. Our 03 broadcast class and 02 broadcast class have dinner together. The price of crayfish was very cheap at that time. I can't remember whether it's 15 yuan a kilo or 15 yuan a pot. In short, when our monthly living expenses are around 300 yuan, it is also a good experience of AA toothache.
After 20 10 years, I have many memories about eating lobster in my mind. There are ice-fire lobsters in Huangshan, and abalone lobsters caught fire on 20 16. In Hefei, starting from 20 10, I will meet a girlfriend at Laoliu Lobster in Amber Mountain Villa every year. That girl and I can eat five or six pounds of lobster. There was only one lobster in Amber Mountain Villa from the beginning. When I ate it the year before last, it was already a whole lobster street, and all the lobsters came out. That's the best memory about friendship!
? I remember someone saying that it is either thirteen-fragrant crayfish or soulless. 20 13 made a food program "Eat Spicy" in Zhenjiang. I once made a special topic on crayfish for one season. A week's food program was full of crayfish, and I ate about a dozen crayfish in the food court. It was also that time that I thoroughly understood how crayfish used to have so many flavors, especially in Jiangsu.
I have tried all the methods of crayfish: thirteen spices, spicy, spicy, salt and pepper, garlic paste, fermented bean curd, leek, dried plum, clear water, rattan pepper, chilled, steamed and so on. I wonder if you have any special tastes while reading the article. You can leave a comment and let me make it up to you.
? Although I like garlic crayfish very much, an insider in the chef industry told me that garlic crayfish is the most powerful and sufficient seasoning. To some extent, oil is heavier than thirteen incense and so on, and the rich garlic flavor is brought out on the tasteless crayfish, so there is a lot of seasoning in it.
? Crayfish can be eaten differently in different catering formats. For example, three or five friends open a few bottles of beer with crayfish at roadside food stalls and blow a breeze in the city at night, which is a kind of relaxation for a day's work. Maybe it's a special restaurant in the city that specializes in crayfish, in order to find the taste of crayfish that you like in your heart. Or maybe only big crayfish with a price of more than eight or nine yuan will have it. A mouthful of lobster in Zhenjiang is the best way to keep the shrimp yellow. Although it cut off the top of the head and cheeks on both sides with scissors, it was clean, but the shrimp yellow was also well preserved. It may also have a lot to do with the variety of crayfish.
? Now, for some high-end theme restaurants and club restaurants, some exquisite crayfish are needed because of the different dining environment and banquet forms. So there is the crayfish dish that makes us look amazing in our photos. For example, lobster risotto, crayfish salad and crayfish cold noodles belong to hotels and club restaurants, which not only satisfy everyone's desire to eat crayfish, but also avoid the embarrassing scene of pulling the shell in the middle. I did wear a white T-shirt once, and the juice of crayfish spilled on my clothes, which was very sad. But if you like crayfish, you will find it addictive.
The crayfish noodles are delicious. Usually we eat crayfish at roadside food stalls, and finally we will definitely let the boss cook a bowl of noodles. Take out the noodles and dry them, and mix them directly in the soup of crayfish. Wow, that's great. Great staple food. The taste of this staple food even exceeds the feeling of chopped pepper fish head noodles and fish head rice.
? As for the following photos of crayfish making soup, I think the form is greater than the content.
The annual crayfish is the hottest season. What impressed me most about the stalk of crayfish this year is that a catty of crayfish is equal to 1 catty of Audi, which is almost 7880 yuan a catty. So you have to calculate how many Jin of Audi did you eat this year?