Chinese Food
Crayfish with mashed garlic
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The lobster season is coming. The streets and alleys of Nanjing are full of lobster restaurants of all sizes. The tastes are also colorful. Spicy, garlic, clear water, dry fried, salted egg yellow But it's still the garlic that's delicious. Pick up the shrimp in the disc. Add a hand roll of noodles. Wrap the salty mashed garlic and soup. Make the tasteless noodles become very delicious. (statement - thank you for your support and love for this recipe over the years ~ I will take the time to improve the insufficient part of the recipe. Recently, it was found that some unruly people stole my original pictures and words and published them in xiaohongshu. I have complained and hope that friends who like this recipe will share them in good faith and indicate the source and thank you.)
Cooking ingredients
Cooking Steps
Step1:Minced half a jin of mashed garlic with a vegetable chopper. The crawfish should be washed and trimmed clean. Don't remove the tendons on the gills and tail. Otherwise, the meat will be burnt.
Step2:Put a little cooking oil in the pot and stir fry the crawfish slightly.
Step3:Don't add water. We'll replace it with beer. Like more soup. Just put one and a half bottles. Otherwise one bottle will be enough. No more than lobster.
Step4:After boiling, add sugar, salt and extra garlic paste and keep the fire.
Step5:A little bit of it can taste during the juice collection period. Adjust the proportion of salt and sugar. Personally, I prefer salty and sweet.
Step6:When you receive the appropriate amount of soup, add a little chicken essence or do not add it. Turn off the heat and cover the pot. Keep it stuffy for 5 minutes to make the crayfish taste better.
Cooking tips:1. The best choice for crawfish is green shell shrimp. The shell is thin and the meat is tight. 2. Just use ordinary beer. I used one and a half bottles of 2 jin shrimp 500ml. 3. Chicken essence can be put or not according to personal preference. There are skills in making delicious dishes.
