The first time I ate this garlic crayfish was in Jinhua, Mr. Xu’s hometown. I was amazed at the first bite: the golden soup base was delicious and delicious, the red crayfish was firm and chewy, and it was blended with rich flavor. The strong aroma of garlic and light milk makes my mouth water just thinking about it. I called the restaurant owner to ask for the secret recipe. Naturally, the boss wouldn't tell me the whole story, but he looked at the foodie's bright and expectant eyes and gave him some pointers. After returning home, I concentrated on copying it. Although I can't say that it is 100% restored, it is almost the same. Speaking of which, it has been a year since I first did it. In order to avoid forgetting it later, I will record it here.

Ingredients?

3 pounds of crayfish

A few heads of garlic

An appropriate amount of rapeseed oil

Corn Appropriate amount of oil

100ml of light cream

1 bottle of beer

Appropriate amount of water

Appropriate amount of salt

Chicken essence as appropriate< /p>

How to make golden garlic crayfish?

The first step is the key step: buy fresh crayfish and wash them, do not remove the heads or devein the shrimps (say three ), a crayfish without a head and shrimp thread has no soul. This is also the first step to ensure that the crayfish has elastic teeth.

The second step is still crucial, pre-processing the crayfish: wash the first step with corn oil or other tasteless oil (best for frying) or water (the next best thing) and dry it before drying The crayfish is pre-fried. This step allows the crayfish to be heated quickly and evenly. This is the second key step for the firmness of the meat.

Frying has the best effect. If you don’t want to use oil, you can also cook it in boiling water, but it won’t taste as good as hot frying. Don’t worry about it being greasy. If you choose corn frying, it won’t be greasy at all.

After handling the crayfish in the first two steps, the stage of cooking crayfish begins.

Two heads of garlic, you can add more if you like, add it according to your personal taste, and chop into minced garlic. Whipped cream is ready.

Pour rapeseed oil into the hot pot. Note that rapeseed oil is the key to golden soup. If you don’t have a requirement for the color of the soup base, you can add other oils, but delicious food must have both color and flavor, so I choose Golden soup.

After the rapeseed oil is hot, add 2/3 minced garlic and stir-fry until fragrant. Pour in the crayfish from step 2 and stir-fry for a minute. Then pour in about 100 ml of light cream (trust me, add light cream). The cream is fused and the milky aroma is amazing), stir-fry for another minute, and pour in an appropriate amount of beer and water to cover the lobster.

Add appropriate amounts of salt and chicken essence (you can omit it if you don’t like chicken essence).

Cook on medium heat for 15 minutes, pour in the remaining 1/3 minced garlic, reduce the juice over high heat, take it out and start cooking.

You will never be obsessed with crayfish outside again.

Don’t forget to add hand-rolled noodles.

Tips

1. Do not remove the shrimp heads and threads before eating them

2. Pre-treat the crayfish with hot oil or hot water

3. The milky aroma comes from light cream

4. The golden soup comes from rapeseed oil