#秋日生活打卡季#
As the saying goes: "Crayfish with garlic is booming." "In an alley in the water town of Jiangnan, Lao Zhang's crayfish stall is a legend on this street. When night falls, Lao Zhang's stall is always crowded with people, and the fragrance of crayfish fills the whole street.
"Lao Zhang, how are the crayfish today?" Xiao Li asked as he sat down.
"Guaranteed to be fresh, lively, and the aroma of minced garlic can float to the moon!" Lao Zhang replied with a smile.
"That's two pounds, and tonight's ball game depends on it!" Xiao Li said excitedly.
"Okay, wait, it's right away!" Lao Zhang skillfully picked up the crayfish and began his performance.
The crayfish seemed to have life in Lao Zhang's hands, and the aroma of minced garlic became stronger and stronger with his stir-frying. Xiao Li looked at this scene as if he had seen a wonderful dance.
Suddenly, the silence was broken by the sound of hurried footsteps, and it turned out to be the chengguan. Lao Zhang's stall is at risk of being banned because of its occupation of the road. Xiao Li and the other customers were nervous, but Lao Zhang was calm, he knew that his crayfish was the soul of the street and the common memory of everyone.
The chengguan looked at the crayfish in Lao Zhang's hand, smelled the pungent aroma, and finally decided to give Lao Zhang a chance, as long as he could find a suitable store, he could continue to operate. Lao Zhang breathed a sigh of relief, he knew that his crayfish, his stall, and this street all had a future.
Description:
Garlic crayfish, a delicacy originating from the water towns in the south of the Yangtze River, is not only a dish, but also a culture and a memory. Its color is bright red, and the aroma of minced garlic blends perfectly with the deliciousness of crayfish, which is unforgettable. Its history dates back to the Qing Dynasty, when fishermen in Jiangnan invented this unique cooking method in order to preserve the crayfish they caught. Today, it has become one of the representative cuisines of the Gangnam region.
Cooking process:
Ingredients:
- Crayfish 1000 grams
- Garlic 100 grams
- Ginger 20 grams
- 2 green onions
- 10 grams of dried chili peppers
- Beer 500 ml
- Salt to taste
- Sugar to taste
- Light soy sauce to taste
- Cooking oil to taste
Steps:
- Prepare the crayfish: First, soak the crayfish in clean water and let it spit out the sediment. Then carefully scrub the crayfish shell with a brush, and the key to this step is to make sure that every corner of the crayfish is cleaned to ensure taste and hygiene.
- Handling garlic: Chop the garlic into minced garlic, the trick of this step is to chop as fine as possible, so that the aroma of the minced garlic can better penetrate the crayfish.
- Prepare the ingredients: Slice the ginger, cut the green onion into sections, and cut the dried chili pepper into small pieces for later use.
- Stir-fry minced garlic: Add an appropriate amount of cooking oil to the pot, add the minced garlic first after the oil is hot, and slowly fry over low heat until golden brown.
- Stir-fry the crayfish: Drain the cleaned crayfish, put them in a pan and stir-fry them with minced garlic until the crayfish shell turns red.
- Seasoning: Add the right amount of salt, sugar, light soy sauce and beer, bring to a boil over high heat, then turn to low heat and simmer slowly, the trick of this step is to let the crayfish fully absorb the flavor of the seasoning.
- **Juice removal:**When the crayfish is cooked thoroughly and the soup is thick, add the chopped ginger slices, green onions and dried chilies, stir-fry evenly, and sprinkle chopped green onions to enhance the fragrance before leaving the pot.
Regional Flavors:
In Gangnam, garlic crayfish is the norm on summer nights. And in Sichuan, people prefer to add Sichuan pepper and chili pepper to give crayfish a spicy flavor. In Guangdong, people like to cook crayfish by steaming to preserve their original flavor. People in different places have different feelings and opinions about this dish, but without exception, it is a delicacy in people's hearts.
Cooking Tips:
- When cleaning crayfish, you can add a small amount of salt and vinegar to the clean water to help remove the sediment and fishy smell.
- When stir-frying minced garlic, be sure to use low heat to avoid scorching the minced garlic.
- When simmering crayfish, adding beer can add flavor while making the meat more tender.
- Ginger slices and green onions are added before cooking to enhance the aroma of the whole dish.
- The simmering time should not be too long to avoid the meat of the crayfish becoming old.
Popular Science Knowledge:
- Crayfish originated in North America and was later introduced to China and became a delicacy on the table of Chinese.
- Crayfish is rich in protein and trace elements, and is an ingredient with high nutritional value.
- The shell of crayfish is rich in calcium, but it needs to be cooked before it can be absorbed by the body.
- Crayfish fishing and farming has a long history in China and is an important part of China's aquaculture industry.
Garlic crayfish, this Jiangnan delicacy with full color and flavor, is not only a taste bud enjoyment, but also a cultural inheritance. Its cooking process is simple and easy to learn, but each step requires careful manipulation to create an authentic flavor. Try your hand at home and enjoy cooking.
Question interaction:
- Which flavor of crayfish do you prefer? Is it the garlic flavor of Jiangnan, or the spicy flavor of Sichuan?
- What are some unique tips or tricks you have when cooking crayfish?
- What other ways have you tried cooking crayfish? Tell us about your experience.
- Which part of crayfish do you think is the best? Is it a fleshy tail, or a delicious head?
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.