Most of the lobsters we eat in our lobster shop are from Jiangsu, especially Xuyi lobster.
However, all foodies also know the characteristics of Xu Yi lobster, the meat is tender and sweet, the lobster is full, the shrimp meat is tight, and there are few half-shell shrimps, which is why many people like Xu Yi crayfish. To put it bluntly, the meat is tender and fat. It doesn't taste like crayfish in food stalls. You can have a look at your favorite food.
If you like to make crayfish at home, Huige shares a professional practice of mashed garlic crayfish, which is more suitable for making crayfish at home. As long as it is fresh crayfish, the taste is definitely not the chef outside.
Crayfish with garlic paste has no fishy smell and peculiar smell, and its color is bright red and attractive. Garlic juice is wrapped in a rich garlic fragrance. A little bit of sweetness will stimulate your body fluid and make you want to stop. Let's share the practice of crayfish with garlic paste. It is recommended to save it, or you can study it in combination with the video tutorial you did before.
Small lobster with garlic paste
Ingredients: 750g of Xuyi crayfish, 3 heads of garlic, 20g of pepper, ginger 1 tablet.
Seasoning: salt 5g, sugar 30g, chicken powder 5g, pepper 2g, yellow wine 10g, beer 200g and sesame oil 2g.
Exercise:
1. Hold the back of the crayfish Xuyi, rinse the abdomen and head of the crayfish with a toothbrush, rinse with clear water, then hold the middle part of the tail and remove the shrimp line at the tail. Cut off the head shrimp gun and dirt with scissors, and keep the shrimp brain. Some friends also like not to go to the head, or not to the shrimp line, depending on personal preferences.
2. Peel the garlic, wash the ginger, and put it into a garlic masher to stir into granular garlic powder. Don't mash garlic, it will easily burn when frying. Beat the pepper into granules for later use, and the pepper water can be reserved.
3. Put a proper amount of water into the wok, add a little yellow wine, put the crayfish into the water, boil it, skim off the floating foam, remove the lobster, rinse it with water and drain it.
4, the wok is on fire, pour in rapeseed oil or soybean oil, cool slightly after high temperature, add two-thirds of garlic paste and pepper, stir fry for about 30 seconds.
5. Add crayfish and stir fry for about 1 minute, pour in beer, then add appropriate amount of water and pickled wild pepper water to wipe crayfish and bring to a boil. Friends who like spicy food can increase the proportion of mountain pepper water or wild mountain pepper. Pay attention to the salty taste of pickled pepper water.
6. Add a little salt, sugar and chicken powder to taste, then add pepper to deodorize and cook for about 15 minutes. Don't burn it for too long, because garlic will change color, and burning it for too long will be counterproductive. It is best to use rock sugar to light the fire, or you can use sugar instead.
7. Add the remaining minced garlic, stir fry a few times, collect the soup until it is thick, and pour a little sesame oil out of the pot. The crayfish with garlic paste is ready. The purpose of this is to increase the spicy taste of garlic again and make it more rich and mellow. It tastes salty, sweet and slightly spicy.
Production chart
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