Preparation of garlic Persian lobster, garlic lobster method

Garlic crayfish, the most homely method, can't be missed.

The specific steps for garlic lobster are as follows:

Excipients: garlic: 5 grams, oil:

Appropriate amount, grass fruit: 2 grams, star anise: 3 pcs., dried chili peppers:

5 grams, cinnamon: 2 grams, bay leaves: a little, red rice pepper:

5 grams, green peppercorns: 5 grams, bean paste: 10 grams, green onions:

4 grams, oyster sauce: 3 grams, light soy sauce: 3 grams, beer:

150 ml, chopped green onion: a please.

1. Crush the garlic first, then chop it into minced garlic and put it aside for later use, wash the crayfish repeatedly and pour it into the pot, add an appropriate amount of water, cover the pot, and cook on high heat for about 3 minutes. 2. Add an appropriate amount of grass fruit, star anise, dried chili, cinnamon, bay leaves, red rice pepper and green pepper to the oil pan in turn, fry the fragrance and remove it; Pour the minced garlic into the pot, add the bean paste and stir well, and finally add the green onion to stir until fragrant. 3. Next, we can pour the cleaned lobster into it, add dried chili, oil, light soy sauce, and beer in turn, stir slightly, cover the pot, simmer for half an hour over medium-high heat, and sprinkle some chopped green onions on the plate.

The ingredients and preparation of authentic garlic lobster are as follows:Lobster, garlic, salad oil, salt, fish sauce, seafood soy sauce, steamed fish sauce.

Step 1: Start with a whole lobster.

Step 3: Then turn it over and cut it from the middle as in the above cutting method.

Step 4: Slowly break the two halves, pick out the shrimp line and throw it away.

Step 5: There are gills on both sides, which cannot be eaten, cut it off. So that the lobster is cleaned up.

Step 6: When I got home, I soaked the lobsters in clean water for 30 minutes, changing the water several times during the process.

Step 7: Prepare the ingredients when soaking the lobster. Finely chop the garlic at one end.

Step 8: Put an appropriate amount of salad oil in a pot and heat it.

Step 9: Add minced garlic and stir-fry. Reduce the heat to low so that the minced garlic does not fry the paste. Sauté the minced garlic until lightly browned, then add a spoonful of salt to taste (don't put too much, the lobster itself has a salty taste).

Step 10: Add an appropriate amount of fish sauce. Seafood soy sauce, steamed fish soy sauce. Stir well together and turn off the heat.

Step 11: Place the lobster on the steaming drawer. Get in a pose. Pour the prepared garlic juice over the lobster with a small spoon.

Step 12: Make a pot of water, put it on the pot and steam it for 10 minutes after the water boils. The delicious garlic lobster is ready.

Ingredients: fresh crayfish, garlic, green onions, celery, green pepper, Sichuan pepper, 8 corners, bay leaves, perilla, beer, crayfish season, light soy sauce, salad oil, cooking wine, salt.

Steps: > step 1, clean the fresh crayfish until the water is not turbid, soak it in cooking wine and water for a while.

Step 2: Prepare the minced garlic. I used a full bowl of this, soak it in water, if you don't use water to soak the garlic, it is easy to paste and have a bitter taste.

Step 3: Blanch the crayfish in the water.

Step 4: Drain the crayfish and set aside.

Step 5: Cut the green onion into sections.

Step 6: Cut the celery and green pepper into oblique knives.

Step 7: Heat the pan and remove the oil. Put in the star anise. Pepper. Sayanaga and perilla stir-fry until fragrant. Then add the green onions and stir-fry until fragrant.

Step 8: Use more than half of the soaked minced garlic. Stir-fry slowly over low heat until fragrant.

Step 9: Put the crayfish feed. After the fragrance is stir-fried, add the crayfish and stir-fry evenly.

Step 10: Add a can of beer, and stir-fry the remaining minced garlic, green peppers and celery. Once boiling, reduce heat to medium and simmer for 20 minutes.

Step 11: Reduce the juice on high heat. Drizzle light soy sauce along the sides of the pan.

Step 12: Cover the pot and simmer for 10 minutes, adding flavor.

Here's how:

Crayfish pounds. 500-700 grams of garlic.

50-200 grams of millet pickled pepper.

1 bottle of beer. The salt is a little saltier than usual.

7 tablespoons of sugar.

Step 1: Soak the crayfish in water and let the crayfish spit out. Be careful not to put too much water, submerge it halfway, and change the water several times in the middle. Then clean the crayfish with a brush.

Step 2: Cut off the tentacles on the head of the auspicious trigger.

Step 3: Cut off the small antennae in front of the large paws.

Step 4: Pull out the middle piece of the tail to remove the gut. This step can also be omitted, and it has been said that the tail meat will be loose if done so. The restaurant does not remove it.

Step 5: This is the gut that is pulled out.

Step 6: If you want to have a deeper flavor, you can cut the middle of the tail. The son said that anyway, the meat should be peeled out and eaten with marinade, and there was no need to cut it.

Step 7: Peel all the garlic, it's a big job.

Step 8Put half of the garlic into a food processor, put 50-200 grams of pickled millet pickled pepper (if you like spicy ones), add beer to submerge the garlic head, and beat into a paste.

Step 9: Hit the state. The key to whether garlic crayfish is delicious or not.

Step 10: Cut the other half of the garlic into coarse pieces.

Step 11: Stir up the oil pan, put in the cooking oil that usually stir-fries the vegetables, and put in the drained crayfish when the heat is slightly smoking. Stir-fry until browned.

Step 12Pour the garlic paste into the pan and stir-fry evenly.

Step 13: Add the remaining beer machine to the crayfish, and add water if it is not enough. I put more salt to taste, and I put about two tablespoons of salt. Add 7 tablespoons of sugar.

Step 14Add the crushed garlic and mix well. Continue to cook over low heat for another 5 minutes. If you want to eat crushed garlic with a hard and grainy texture, cook it for a short time.

Step 15: When it comes out, first serve the lobster, and then pour the soup over the crayfish so that the crushed garlic is on the surface.

Steps to prepare garlic lobster:

Ingredients: 600 grams of lobster tail; 1 head of garlic.

Excipients: appropriate amount of chives; 1 parsley; 2 slices of ginger; 12 grams of fresh June; 1 tablespoon lightly salted oyster soy sauce; 1 tablespoon cooking wine; 1 tablespoon oyster sauce; 1 tablespoon of sugar.

The steps are as follows:>1Prepare the desired ingredients and wash the lobster tails with lightly salted water.

2.Chop the garlic into minced garlic with a knife, wash it with water and remove the water, the water can remove the mucus of the garlic, and it is not easy to paste when frying.

3.Shred the ginger and dice the chives.

4.Parsley cut into small pieces.

5.Add lightly salted oyster soy sauce to the bowl.

6.Add sugar and blend with Midar Mew's Premium Oyster Sauce and water.

7.Add water and salt to the pot and bring to a boil, pour in the lobster tail and blanch for 30 seconds, quickly remove the water.

8.Heat a wok, add cold oil, pour in half of the chopped garlic over low heat and stir-fry until golden brown slightly, remove and set aside.

9.Pour in the remaining minced garlic again and stir-fry until fragrant.

10.Pour in the lobster tail and stir-fry evenly, and cook the delicious cooking wine to remove the smell.

11.Add the juice and hot water to a boil over high heat, and cook over medium-low heat for 3 minutes.

12.Turn on high heat to reduce the juice, and finally put the parsley and garlic crisp and stir-fry well. Sprinkle with chopped chives to taste.