一邊吃燒烤和小龍蝦，一邊大口喝冰鎮的啤酒，簡直就是夏天我能想到的最幸福的事情之一。上次假期的時候，我和朋友找到了這家位于上海云南南路上的餐廳。
我們七個人一共點了五份小龍蝦，分別是香辣、白灼、蛋黃、咖喱和十三香口味的。除此以外，我們還點了烤土豆片、烤生蠔、烤雞翅等食物。他們家的蘸料非常有特色，聽說是由醋、醬油和生姜熬制而成。
人均消費200元左右，性價比可以說是相當高了。不過，也有朋友說這個價格有些貴，同時也擔心在外面吃小龍蝦不夠衛生。所以呢，我就找出了去年夏天寫的一篇關于如何制作香辣小龍蝦的文章分享給大家:D
One of the happiest things I can imagine of the coming summer is eating the barbecue and crayfish while drinking a glass of cold beer. Last weekend, my friends and I found this restaurant on Yunnan South Road in Shanghai.
The seven of us ordered five dish of crayfish in different flavors including the spicy one. Besides, we ordered roasted potato chips, oysters, chicken wings and so on. The dip in their restaurant is quite unique. It is said that the dip is made of vinegar, soy sauce and ginger.
It costs us 200 yuan per person, and it is rather cost-effective. However, some friends said that the price is still a little expensive, and they also worried about wether it is healthy when eating crayfish outside. For that, I found an article I wrote last summer about How to Make the Spicy Crayfish and I wanna to shared it with you :D
「材料」
小龍蝦、蔥、蒜、香芹、香菜、花椒、干辣椒、八角、冰糖、豆瓣醬、鹽、食用油、水
「Ingredients」
Crayfish, Scallion, Garlic, Celery, Parsley, Sichuan Pepper, Dry Red Pepper, Star Anise, Rock Sugar, Soyabean Paste, Salt, Oil and Water
「制作方法」
1、將整個頭部摘除，身子的部分用牙刷仔細刷干凈；
2、蔥和香芹切段，蒜一部分切片另一部分拍扁備用；
3、在鍋內放入水和少許鹽，等到水沸騰后倒入剛才處理好的小龍蝦，等小龍蝦變色后立刻撈出裝盤備用；
4、鍋中倒入食用油，等油溫升高之后放入干辣椒、蒜片爆香，之后依次放入豆瓣醬、花椒、香芹段和冰糖進行翻炒；
5、放入小龍蝦，將小龍蝦炒勻后轉大火并加適量水，這時候也可以撒入少許鹽進行調味；
6、等到湯汁差不多收干后，撒些蔥段/香菜即可出鍋；
7、搞定！
「Methods」
Step 1: Remove the entire head of the crayfish and brush the body thoroughly with a toothbrush;
Step 2: Cut scallion and celery into sections, slice some of garlic and flatten the others. Prepare the fines herbs carefully for they plays a magnificent role in this recipe;
Step 3: Add some water into the bot and use some salt to adjust the flavor. When the water boils, you can the put in the crayfish that have been prepared. After the crayfish's color turns from transparent to red and white, you should take them out immediately and put them in the plate;
Step 4: Pull the oil into the pan. When the oil reaches the appropriate temperature, you can add dry red pepper, garlic slices. After that, put in the soybean paste, sichuan pepper, celery, rock sugar and keep stirring;
Step 5: Pour the crayfish into the pan and keep stirring them with quickyly. At this time, you should turn the fire to the maximum mode. Add some water and salt to adjust the flavor if you feel it is necessary;
Step 6: When the cooking liquor is almost dry, you are able to sprinkle some scallions/parsley into the pan. After that, you can pour all of the food in bowl;
Step 7: Done!
「注意事項」
1、雖然現在小龍蝦大部分是養殖的，不像過去那樣生活在水溝內，但為了不拉肚子建議大家一定要將它們洗干凈；
2、加水的時候要注意適量，水太多了就不好吃了。
「Attentions」
No.1/ Although most of the crayfish are now farmed rather than living in the ditch like they used to in the past, while in order to avoid vomiting or diarrhea, you must make sure that you've washed them clearly;
No.2/ Be aware the amount of water, cuz too much water will reduce the flavor of the dish.
~ The End ~
喜歡影視劇、美食和旅行的天秤座80后妹紙，喜歡一切新奇溫暖的事物
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