The lobster tail is red, spicy and spicy, and the spicy lobster tail is tender and fragrant at home

#秋日生活打卡季#

As the saying goes: the lobster tail is red, spicy and delicious. In a busy corner of the city, there is a small restaurant called "Spicy Jianghu", the owner Lao Zhang is an authentic Sichuanese, and his signature dish "Spicy Lobster Tail" is famous far and wide. On this day, two special guests came to the restaurant, one was food blogger Xiao Li, and the other was the discerning food critic Lao Wang.

As soon as Xiao Li entered the door, he exclaimed: "The fragrance of this spicy lobster tail is really mouth-watering!" Lao Wang disagreed: "Fragrance is important, but the real deliciousness depends on the ingredients and heat." Lao Zhang responded with a smile: "Don't worry, my lobster tail is made of fresh crayfish, the meat is fresh and tender, and with my secret spicy seasoning, it is guaranteed to make you addicted!" ”

With the lobster tail on the table, the bright red color and rich aroma immediately attracted everyone's attention. Xiao Li couldn't wait to taste it, and then his eyes lit up: "This lobster tail, the meat is firm, and the spicy flavor goes deep into the bone marrow, it's really amazing!" Lao Wang also had to admit: "This spicy lobster tail is indeed different, spicy but not dry, fragrant but not greasy, Lao Zhang's craftsmanship is really worthy of its reputation." ”

When the climax of the story came, Lao Wang put forward a challenge: "Lao Zhang, if you can let the audience feel the charm of this spicy lobster tail in my live broadcast, I will recommend your restaurant in the column." Lao Zhang accepted the challenge without hesitation, knowing that this was not only an opportunity to show his craft, but also an opportunity to spread the food culture.

In the end, Lao Zhang showed his skills in the live broadcast, and the deliciousness of the spicy lobster tail spread to thousands of households through the screen, and Lao Wang's column also recommended "Spicy Jianghu" as promised, and Lao Zhang's restaurant became famous.

Spicy lobster tail is not only a dish, but also a legend, which carries Lao Zhang's love for food and respect for tradition. This dish has a profound cultural connotation, it originated in Sichuan, but it has swept the whole country and has become a bright pearl in modern food culture. Its color, fragrance and shape are all admirable, and the bright red color symbolizes enthusiasm and vitality; The rich aroma is mouth-watering; The delicious meat is endless.

Cooking process: Ingredients: 500 grams of fresh crayfish tails, 50 grams of dried chili peppers, 20 grams of Sichuan pepper, 20 grams of ginger and garlic, 30 grams of Pixian bean paste, 20 ml of light soy sauce, 20 ml of cooking wine, 10 grams of sugar, appropriate amount of salt, appropriate amount of cooking oil.

1. Prepare the lobster tails: Clean the crayfish tails to remove sediment and impurities. The key to this step is to wash the ingredients carefully to ensure hygiene and taste.
2. Prepare the seasoning: cut the dried chili pepper into sections, set aside the peppercorns, and mince the ginger and garlic. The key to this step is to prepare the seasoning well, so as to ensure the richness of the flavor.
3. Stir-fry the base: Add oil to the pot, add the pepper and dried chili pepper after the oil is hot, and stir-fry over low heat until fragrant. The key to this step is to control the heat so as not to fry the paste.
4. Add minced ginger and garlic: After the base is stir-fried until fragrant, add minced ginger and garlic and continue to stir-fry until fragrant. The key point of this step is the timing of adding ginger and garlic, which will be fried too early and not fragrant too late.
5. Sauté lobster tails: Drain the lobster tails, add them to the pan and stir-fry quickly over high heat until they change color. The key to this step is to stir-fry quickly to keep the meat tender.
6. Add seasoning: Add Pixian bean paste, light soy sauce, cooking wine, sugar and salt, and continue to stir-fry evenly. The key to this step is the order in which the seasonings are added to ensure that the flavor is layered.
7. Remove the juice from the pot: Finally, turn the heat to low to allow the lobster tail to fully absorb the flavor of the seasoning, and then remove from the pot after the soup is tightened. The key point of this step is to collect the juice, not too dry, not too wet.

Regional flavors: In Sichuan, spicy lobster tails are a must-have delicacy at summer night markets, where locals like to enjoy them on a hot summer night while sipping a cold beer. In Hunan, people prefer to add more chili peppers and spices to make the lobster tail more flavorful. The flavors of different places reflect the different understandings and pursuits of local people for food.

Cooking Tips:

1. When cleaning lobster tails, you can add some table salt to help remove the sediment.
2. When frying the base, the heat should not be too large to avoid frying.
3. After adding the lobster tails, stir-fry quickly to keep the meat tender.
4. After adding the seasoning, stir-fry evenly to ensure an even taste.
5. When collecting the juice, pay attention to the heat and time to avoid being too dry or too wet.

Popular Science Knowledge:

1. Crayfish is native to North America and was later introduced to China as a delicacy on the table.
2. The flesh of lobster tails is rich in protein and is a good source of protein.
3. The spicy taste of spicy lobster tail mainly comes from chili peppers, and the capsaicin in chili peppers can stimulate the secretion of saliva and gastric juice and increase appetite.
4. The red color of the lobster tail comes from astaxanthin, a natural pigment that is harmless to humans.

Conclusion: Spicy lobster tails, with their unique spicy taste and tender meat, have become a favorite of many people. Its cooking process, although simple, requires a certain amount of skill and patience. If you want to try this dish too, you might as well follow the steps above and do it yourself at home and enjoy the fun of cooking.

Question interaction:

1. Which flavor of spicy lobster tail do you prefer, Sichuan or Hunan?
2. Do you have any unique tips when cooking spicy lobster tails?
3. What drink do you usually like to pair with spicy lobster tails?
4. In addition to spicy lobster tails, what other seafood dishes do you like?

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