Garlic crayfish secret recipe!
1. The proportion of garlic sauce boiling recipe
1. 200 grams of millet pepper
2. 200 grams of garlic
3. 150 grams of large red pepper
4. 60 grams of ginger and 20 grams of salt
5. 300 grams of rapeseed oil
6. 80 grams of liquor and 30 grams of sugar
7、蚝油20g、鸡精10g
8. 15 grams of Knorr chicken juice
Directions:
1. Wash the garlic and chili peppers separately and put them in a food processor to crush. The granules are slightly larger, not too broken, and will not affect the taste;
2. Prepare a large bowl and mix the beaten chili pepper and garlic together;
3. Pour rapeseed oil into the pot, when it is hot to 3, put in one-third of the minced garlic first, then fry it slowly over low heat, and then put one-third of the garlic when it is fried until it is golden brown.
4. After frying the fragrance, put the last minced garlic in it, and then season it according to the seasoning ratio.
5. The boiled garlic sauce is naturally cooled and put into a waterless and oil-free can, which can be refrigerated for about 1 month.
2. Making garlic crayfish
1. Cleaning: The crayfish bought back are best soaked in light salt water for about 30 minutes, and then the lobsters are slowly brushed clean one by one with a brush;
2. Oil: drain the washed crayfish, pour more cooking oil into the pot, and then burn it to 7 when it is hot, put the crayfish in it, fry it slightly, and remove it after the surface changes color.
3. Boiling: Start another pot, pour the fried crayfish into the pot, and then put more boiled garlic. If the garlic sauce is not very salty, add a little salt, add a pour of beer, cover and simmer for 20 minutes.
4. Collect the juice: Finally, when it is almost ready, add a little sugar to increase the freshness, and reduce the juice on high heat, and the soup can be directly out of the pot if it is viscous. #头条创作挑战赛#
Garlic sauce spicy sauce
