For example, scallops with garlic, prawns with garlic, garlic oysters, and grilled seafood will also be accompanied by a little garlic. Moreover, garlic can also remove the fishy smell of seafood and make it more refreshing and tender. When I eat scallops with garlic, I swallow them with vermicelli and scallops, so that these ingredients can be fully integrated in my mouth. The taste is really wonderful and indescribable.
The same is true when eating crayfish with garlic. I like to eat it with garlic. But the only pity is that there is no soup in this crayfish. If there is some soup, it will taste better.
Although spicy crayfish are relatively red, I think the spicy oil is too big, and I feel tired after eating too much. Moreover, if you eat too much spicy food, you will easily get angry and get acne on your face, but if you eat too much garlic, you will not get acne. Therefore, by comparing the hatchbacks, I still choose to eat crayfish with garlic.
Generally, crayfish with garlic are cooked by steaming. Wash the crayfish thoroughly first, then pour some salt, lemon juice and basil leaves into the crayfish for a while. Let it marinate for about an hour, and then take out the crayfish. At this time, garlic should be prepared. There are two ways to make garlic. One way can be pounded with garlic mortar, and the second way can be chopped with a knife.
After the garlic is ready, put it in a bowl for later use, then prepare a big basin or a big plate to put crayfish on it, and cover it with garlic, while sprinkling salt, soy sauce and oil consumption. It's best to put a layer of vermicelli under the crayfish, because juice will ooze from the crayfish during steaming, and the juice will not waste the nutrition of the crayfish when it flows to the vermicelli.
The last step is to steam in the pot. First, boil the water, and then steam the plate in the pot for about 10 minutes.
How to choose crayfish:
1 Look at the tail: Gently pinch the tail of the lobster. If it is full, it means that the quality of the lobster is good. If the tail of the lobster is empty, the quality of the lobster is poor.
2. Elasticity of the meat quality: Gently pinch the lobster with your hands. If the meat quality of the lobster is elastic, it means that the quality of the lobster is good. On the contrary, if the meat quality of the lobster is not elastic, it is likely that it has been placed for some time and the quality is poor.
3. Appearance: If the lobster has a complete shape and a uniform head, it means that the quality of the lobster is good; conversely, if the head of the lobster is uneven and the structure is incomplete, it means that the quality of the lobster is poor.
4. Activity: Choose a lively lobster, and the quality and taste of the lobster will be better.
5. Smell: smell the lobster. If the lobster smells bad, it means that the quality of the lobster is poor, and it is probably a polluted lobster. Normal lobsters will not have bad smell.
6. Size: When buying lobsters, choose lobsters with larger size, which are of better quality and delicious taste.