How to roast lobster delicious, what ingredients do you need?

Detailed introduction to the practice of fish crispy lobster Cuisine and efficacy: home cooking recipe Taste: fish flavor Ingredients for fish crispy lobster: Ingredients: 1 large lobster (about 1500 grams).

Excipients: 100 grams of rape leaves.

Seasoning: 40 grams of soaked red pepper paste, 10 grams of ginger rice, 15 grams of fresh garlic, 20 grams of chopped green onion, 10 grams of Shao wine, 25 grams of sugar, 20 grams of balsamic vinegar, 5 grams of soy sauce, 5 grams of monosodium glutamate, 50 grams of soup, 5 grams of wet starch, appropriate amount of peanut oil, 50 grams of Fuqiang flour (or Hong Kong rose flour), 10 grams of clear noodles, 10 grams of dry starch, 10 grams of baking powder, 1 gram of custard powder, 100 grams of water, 20 grams of cooked chicken fat. Fish crispy lobster features:

It is salty, sweet, sour and spicy, and the green onion, ginger and garlic are fragrant. Teach you how to make fish crispy lobster, how to make fish crispy lobster to be delicious 1Put the flour into a bowl, add the clear noodles, dry starch, baking powder, custard powder, add water and grasp it with your hands (do not stir hard), and it is advisable to dip a thick paste on your fingers.

Wait for it to start, foam in the paste, add 2o grams of peanut oil and mix well to form a crispy pulp. Wash the lobster, unscrew the head, cut off the tail, and chop off the tips of the lobster's claws. Split the back armor of the shrimp body from the middle of the back (the preserved nails are connected), take out the shrimp meat and change it into shrimp petals according to the meat pattern and put it into a bowl.

Wash the head, tail and body nails of the lobster, put it on a plate and steam it for 15 minutes, drain the soup and pollution. Brush cooked chicken fat on the shrimp head, whiskers, tail and body nails, and stack the breast nails face down and the back armor into a large plate together with the head and tail according to the original lobster shape. 2.

Cook well, put in peanut oil and burn until it is hot, fry the rape leaves and divide the water into vegetable pine, drain the oil in a colander, and put it on the edge of the plate. Put peanut oil into the pot, burn it over medium heat until it is hot, dip the shrimp petals into the crispy slurry in turn, fry it thoroughly and shape it into a silkworm cocoon, drain the oil, cut off the corners with scissors, remove the debris, wait for the oil in the pot to be burned until it is hot, put in the repaired fried shrimp heavy oil, fry until the surface is crispy, drain the oil into the colander, rinse the pot with oil and temper, add 15 grams of ginger rice, fresh garlic and shallots, stir-fry with residual oil, cook Shao wine, add soaked red pepper sauce, add soup, add sugar, balsamic vinegar, soy sauce, monosodium glutamate, thicken with wet starch and push evenlyAdd the fried crispy shrimp meat, sprinkle in the remaining chopped green onions, stir-fry and wrap the fish in the fragrant sauce, and put it into the open shrimp nail on the plate. (After eating, the lobster head, tail, claws, and whiskers can be separated from the meat to make soup) Tips:

If you change the main ingredient and make it in this way, you can also make it"Fish-flavored prawn meat"、"Fish-flavored fresh scallops"Wait a minute.

The seasonings needed for stir-fried lobster are: green onion, ginger, garlic, star anise, bay leaf, cinnamon, pepper, chili, tangerine peel, monosodium glutamate, cooking wine, oil consumption, etc., which can be put in different seasonings according to different tastes such as sour, sweet, salty, spicy, and fresh.

Lobsters contain high protein and low fat, and the protein content accounts for about 16% to 20% of the total, and the fat content is less than that. And the fat contained is mainly composed of unsaturated fatty acids. The content of trace elements such as zinc, iodine and selenium in shrimp meat is higher than that of other foods.

The lobster meat is white and delicate, delicious, high in protein, low in fat, and rich in nutrients.

Ingredients: shallots, ginger, garlic, Sichuan pepper, dried chili, fennel, bay leaves, cinnamon, vegetable oil, Shaoxing rice wine, soy sauce, salt, sugar, black pepper, monosodium glutamate;

Cooking method: 1. It is best to use a large iron pot, the big iron pot can fry a lot, and no one takes a small plate to fry lobster;

2. The pot is hot, and the oil should be put more, because this dish is mainly fried, and there is not much oil, so it will be scorched immediately, how to do it;

3. Knot the green onion, slice the ginger and garlic and stir-fry until fragrant, and then add a dry spice such as Sichuan pepper and dried chili, and the chili pepper should be cut to have a taste;

4. Put the shrimp in the pot, fry on high heat, pour a spoon of rice wine, put salt after 1 minute, so that it will be flavorful, just keep stir-frying, put soy sauce, sugar, fry again, put half a bowl of water, cover;

5. After three or four minutes, open the lid, clip out the green onion knot, add monosodium glutamate, pepper and shallots.

What are you waiting for next, grab a lobster while it's hot, the shrimp is juicy, spicy and fragrant, so you can't forget it.

The above is a more comprehensive introduction, you don't have to stay away from the delicious taste of crayfish because of hearsay, and it is more reassuring to eat it yourself.

My husband likes to eat lobster, and the first time I roasted lobster and put beer, I felt that the taste was still very good.

Homemade method, easy.

Ingredients: Ingredients. Lobster 500 g ginger adjuncts.

Appropriate amount of garlic, appropriate amount of chopped green onion, appropriate amount of oil.

Salt to taste, light soy sauce to taste.

Cooking wine to taste. Chili peppers to taste.

Chicken essence to taste. Appropriate steps.

1.Lobsters should be brushed with a brush.

2.Lobster to remove the tendons, remove the claws, wash well.

3.Prepare chopped green onions, ginger, garlic and chili.

4.Pour oil into the pan.

5.When the oil is hot, add the lobster and stir-fry.

6.Pour in cooking wine to remove the smell, add ginger, garlic, chili, light soy sauce, salt, and add a little water to boil together.

The main ingredient is crayfish 1000g

Excipients: salt, sugar.

Steamed fish soy sauce and light soy sauce.

Green onions, ginger, garlic, dried chili peppers, Sichuan peppercorns.

A little secret to the ingredients.

6 bowls of water and 2 soup treasures.

Easy to make hot pot at home.

Steps to cook lobster.

1.Mix the steamed fish soy sauce, light soy sauce, salt, sugar and vinegar in advance and set aside 2The lobster is soaked in salted water for one hour, removing the feet and whiskers.

3.Squeeze the peppercorns and remove them.

4.Sichuan pepper oil stir-fried chives, ginger, garlic and dried chilies.

5.Add the lobster and stir-fry until it turns red, stir-fry the water slightly and pour in the seasoned sauce.

6.Cover the lid and simmer on medium heat for six or seven minutes to reduce the juice.

The seasonings that can be put in the fried lobster are: green onions, ginger, garlic, star anise, bay leaves, cinnamon, pepper, chili, tangerine peel, monosodium glutamate, cooking wine, oil consumption, etc., and different seasonings can be put according to different tastes such as sour, sweet, salty, spicy, and fresh.

The main purpose of needing ginger is to remove the fishy and greasy, the ginger should be cut into slices, and do not put too much, a pound of lobster put the rubber base back 5 slices of ginger.

In addition to the seasoning, you can also buy ready-made ones on the market, and there will generally be a group of lobster seasonings.

1.Prepare before roasting lobster.

Roasted lobster is a delicious seafood dish, but to make a better and better lobster, you need to prepare some necessary ingredients and seasonings. First of all, you need to buy fresh lobster, preferably caught early in the morning, and secondly, you need to prepare spices such as green onions, ginger, garlic, chili, and peppercorns. In addition, it is necessary to prepare an appropriate amount of salt, light soy sauce, cooking wine, sugar, chicken essence, dark soy sauce and other seasonings.

2.Cut and serve with seasonings.

Cut the green onions, ginger and garlic into small pieces, remove the seeds from the chili peppers, and cut them into small pieces for later use. After the peppercorns are slightly sautéed, grind them into a powder with a grinder. If you prefer a spicier taste, you can add dried chili peppers or paprika.

3.Prepare the cooking pot, dates, utensils, and oven.

There are many ways to cook lobster, the common ones are oven roast, garlic roast, braised lobster, etc. Different cooking methods require different pots and pans, for example, the oven needs an oven to burn lobster, it is recommended to use an electric oven, and the stool needs to be turned on and preheated in advance. Whereas, braised lobster with garlic and braised lobster require the use of a wok and casserole.

No matter which cooking method is, first pour an appropriate amount of oil into the pot, heat it to 5 hot, put the lobster in the pot and stir-fry, cook until it is eight ripe, take it out and set aside.

4.Seasoning cooking.

Pour an appropriate amount of oil into the wok, add the chopped green onions, ginger, garlic, and chili pepper and stir-fry until fragrant, then add the lobster and stir-fry evenly. Next, add light soy sauce, dark soy sauce, cooking wine, sugar, salt, chicken essence and other seasonings to taste. If the lobster is grilled in the oven, the lobster and seasoning should be baked together in a baking dish, and it is generally necessary for Iwaga to bake in the oven at 220 for 20-25 minutes, and the lobster can be taken out after it is colored.

5.Mix well and remove from the pan.

After the lobster is cooked, it needs to be mixed well, so that each lobster is evenly coated with seasoning to make the flavor more rich. Mix well and serve on the table.

6.Garnish.

Roasted lobster is a delicacy, but eating lobster also needs to be accompanied by corresponding side dishes to make the taste more varied. Generally, you can choose cold kelp, fried beans, stir-fried cauliflower, grilled leeks and other side dishes, which can play a role in bringing out the taste of lobster.

7.Attention to detail.

In the process of roasting lobster, you need to pay attention to the following details. First of all, the lobster needs to be cleaned and treated simply in advance, removing unused parts such as the head, mouthparts, and dirt. Secondly, you need to cut the seasoning well in advance before stir-frying the lobster, which can ensure the cooking efficiency and taste.

Finally, you need to make appropriate adjustments according to your taste and preferences, such as adding more salt, sugar, chicken essence, etc.

8.Summary.

Roasted lobster is a delicious dish, but to make a good plate of lobster, you need to be well prepared, prepare the required ingredients and seasonings, and pay attention to some details. Different cooking methods require different tools and steps, and appropriate adjustments are made according to different tastes and preferences to make a satisfying lobster.

1.Preface.

Crayfish is a popular delicacy in recent years, especially in the summer when people like to barbecue crayfish at home or out restaurants, drink beer, and enjoy delicious food. However, in order to cook crayfish well, in addition to choosing the right ingredients, it is also necessary to mix the appropriate seasoning. Here are some of the seasonings to use when grilling crayfish.

2.Type of seasoning.

When it comes to roasting crayfish, there are a lot of seasonings that are needed, and here are just a few commonly used:

Ginger: It can remove the smell and enhance the taste, and at the same time has an anti-inflammatory and antibacterial effect.

Green onion: In addition to seasoning, it can also relieve the smell and increase the flavor.

Garlic: Garlic has a strong bactericidal effect, which can remove the smell and improve the taste.

Cumin: The aroma of cumin can well reconcile the fishy smell of crayfish while increasing the taste.

Chili: To make crayfish more spicy and fragrant, chili pepper is one of the essential seasonings.

Sichuan pepper: Sichuan pepper also has a good seasoning effect, which can make crayfish taste better.

Cooking wine: The main function of cooking wine is to remove the smell and enhance the taste, and it can also make the crayfish more delicious.

Vinegar: Vinegar is also a good thing to remove the smell and taste, and it is very convenient to use.

3.How to pair the dressing.

In addition to preparing the seasoning, the roasted crayfish also needs to pay attention to the problem of seasoning matching, and the following is an introduction to the most common combinations:

Ginger + green onion + garlic: This is the most basic combination, which can effectively remove the fishy smell of crayfish.

Cumin + Chili + Sichuan Pepper: This is the most common way to match roasted crayfish, cumin, chili pepper and Sichuan pepper can well reconcile the fishy smell of crayfish and make the taste more intense.

Cooking wine + vinegar + chili: This combination can make the deliciousness of crayfish more prominent, and at the same time, it can also remove the fishy smell of several flushes.

4.Precautions for the use of seasonings.

When grilling crayfish, the amount of seasoning is very important, and improper use will affect the taste and flavor of the crayfish. Here are some things to be aware of when using spices:

The amount of ginger, garlic, and green onion is generally about 50 grams.

The dosage of cumin, pepper and chili pepper should be appropriately increased or decreased according to the taste.

Do not use too much cooking wine and vinegar, otherwise it will affect the taste of the crayfish.

5.Summary.

Roasted crayfish requires a variety of seasonings, and different seasonings can produce different flavors, the key lies in the amount and collocation of various seasonings. If you master the use of seasonings and precautions, you will be able to make crayfish with a delicious taste and unique flavor.

To make lobster, you need beer, shallots, ginger, garlic, Sichuan pepper, dried chili, fennel, bay leaves, cinnamon hand, vegetable oil, soy sauce, salt, sugar, black pepper, monosodium glutamate and other ingredients. Bring the crayfish to 100 degrees while cooking and continue for 10 minutes until cooked through. If the crayfish is stored in the refrigerator, the cooking time needs to be extended by 5-10 minutes, because the crayfish shell is harder, and it will be more difficult to cook the meat thoroughly after refrigeration.

To make lobster, you need beer, shallots, ginger, garlic, Sichuan pepper, dried chili pepper, fennel, bay leaves, cinnamon, vegetable oil, soy sauce, salt, sugar, black pepper, monosodium glutamate and other ingredients. Bring the crayfish to 100 degrees while cooking and continue for 10 minutes until cooked through. If the crayfish is stored in the refrigerator, the cooking time needs to be extended by 5-10 minutes, because the crayfish shell is harder than Bihuran, and it will be more difficult to cook the meat thoroughly after refrigeration.