How to make lobster tails, what is the practice of lobster tails?

When it comes to summer, when you eat seafood, many people prefer to eat fried lobster, fried lobster is delicious, so how to make spicy fried lobster tail? What kind of food do you need?

Classification: Sea.

Taste processing technology: stir-frying, difficulty coefficient of time.

The lobster body has a high protein content, and the meat texture is soft and easy to digest, which is a good ingredient for people who are weak and need to recuperate after illness;

Shrimp also contains magnesium, zinc, iodine, selenium, etc., magnesium has a key buffering effect on heart activity, can maintain the endocrine system, it can reduce blood cholesterol, avoid arteriosclerosis, in addition to expand the coronary arteries, is beneficial to prevent hypertension and myocardial infarction.

In addition, lobster can also be used as medicine, which can relieve cough and phlegm, and promote the healing of postoperative wounds.

What you need to make spicy fried lobster tails:

Ingredients: 500g lobster tail, 1 bottle of wine.

Auxiliary materials: 1 stir-fry spoon of bean paste, 1 shallot, 1 spoon of sugar, 1 spoon of sesame oil, 1 spoon of Sichuan peppercorns, 1 head of garlic, 1 spoon of salt, 8 slices of ginger, 1 spoon of light soy sauce, 10 dried red peppers.

1. Unfreeze the lobster tail and wash it 3 times.

2. Bring to a boil in a pot, open the water to the lobster tail, wait for the water to boil again, and immediately put it into cold water, so that the texture of the meat will become more and more compact.

4. Remove the pot from the pot and boil the oil, put in the green onion and garlic to stir-fry until fragrant, add the sesame pepper and dried chili pepper to fry the fragrance again, add 1 fried spoon of bean paste, and fry into chili oil.

5. Put the lobster tails in the pot and stir-fry for three minutes.

6. Pour in the wine, then add salt, light soy sauce, sugar and sesame oil, simmer for 10 minutes on low heat, and reduce the juice on high heat.

7. Those who can eat chili peppers can put more dried chili peppers, and this is medium spicy.

After all, lobsters are aquatic organisms that eat the remains of humus animals, and germs and endotoxins are always accumulating more and more in the body, so everyone should buy lobsters that have grown up as much as possible. When buying, you should look at the color: the old crayfish is either red and black, or red with iron and blue.

Touch the shrimp head hard, the iron is old, and the malleable like a fingernail is considered to have just grown up and changed the shell, so you should buy a soft-shelled lobster as much as possible.

Before eating a lobster, it is best to look at the body of the lobster: if the tail is curled up, it indicates that it was previously alive. If the tail end is straight, it means that he died long before he got into the pot. Dead lobsters are not edible and may cause lead poisoning.

In addition, the head of crayfish is easy to absorb excessive heavy metals and germs, so it is best to remove the head when taking it.

To cook lobster yourself, be sure to wash it and boil it at high temperature before taking it.

Because lobster has a high protein content, and the egg white will be very harmful to your health after it is rotten, it is best to eat the lobster at one time after it is done. You don't have to eat too much lobster, because too much protein intake can also cause indigestion.

Today I will share a delicious and practical home-cooked dish.

1. Salt and pepper lobster tail is a delicious dish, the main ingredients are crayfish, and the seasoning is salt, cooking wine, cornstarch, etc., which are cooked over high heat and stir-fried over low heat.

3. Let's start with the ingredients you need:

600 grams of crayfish tails, green onions, large red peppers, celery, garlic, ginger.

4. First flatten the garlic and chop it into minced garlic, slice half of the ginger and cut it half, remove the stem and seeds of the big red pepper and then cut the chili pepper, the celery is also minced, and the green onion is thinly sliced.

5. Then marinate the crayfish tails that are pulled away and washed with the shrimp line, first add 3 grams of oyster sauce, 5 grams of light soy sauce, an appropriate amount of cooking wine, a spoonful of salt, a little white pepper, squeeze out the green onion and ginger juice, stir well, and finally put in a spoonful of tapioca starch, stir well and marinate for 40 minutes.

Tips: Adding tapioca starch will make the crayfish tails crispier after they are fried.

6. Then pick out the marinated crayfish tails to remove the marinating accessories, put them into a hot oil pan, fry them for three minutes, and then take them out. After re-frying, the crayfish tail has a crispier texture.

7. Leave a little base oil in the pot, first add the minced ginger and garlic and stir-fry until fragrant, then add the minced red pepper and minced celery, and stir-fry the raw ones. At this time, add the crayfish tail and stir-fry for a while. Then sprinkle with salt and pepper powder, stir-fry evenly, and serve deliciously. In this way, a plate of lobster tails with crispy shells and peppers is ready.

8. Lobster meat is also rich in magnesium, zinc, iodine, selenium, etc., and magnesium has an important regulatory effect on heart activity.

A home-cooked recipe for spicy lobster tails.

A must-have dish for Chinese New Year's Eve dinner.

It's the hot season again, the circle of friends is all kinds of crayfish, or lobster tails, hungry, today I went to the market to buy 2 catties of lobster tails to do, ** is not expensive 35 pounds of frozen, one pound can fry a plate, I usually make 2 catties at a time, and it can be eaten when frozen. The lobster tail should be washed with water, it is best to put a little salt when washing, and pour cooking wine into a bowl after washing. This will remove the odor and soak it for a while.

Ingredients. Ingredients.

1000 grams of lobster tail

Ingredient. 10 grams of ginger, 5 grams of garlic, 10 grams of chives, 20 grams of green garlic, 3 grams of Sichuan pepper, 5 grams of dried chili peppers, 10 ml of cooking wine, 10 grams of Pixian bean paste, 5 ml of light soy sauce.

Consume 5 ml of oil and 2 grams of sugar.

Method. 1. First of all, let's cut the ingredients, wash and cut the green garlic, slice the ginger, peel and slice the garlic, and put it on a plate for later use.

2. After the lobster tail is washed, pour in 10ml of cooking wine, stir evenly and marinate for 10 minutes.

3. Add cooking oil to the pot, when the oil temperature is 5 hot, put in the marinated lobster tails, fry them over medium heat for 1 minute, remove the dry oil, and put them on a plate for later use.

4. Add a little base oil to the pot, put in 10 grams of Pixian bean paste when the oil temperature is slightly hot, fry the red oil over low heat, pour in 3 grams of Sichuan pepper and 5 grams of dried chili pepper, and slowly stir-fry to bring out the fragrance.

5. After stir-frying in the pot until fragrant, add 10 grams of green onions, 5 grams of garlic slices, and 10 grams of ginger slices, and stir-fry slowly over low heat.

6. Pour lobster tails into the pot, turn to high heat and stir-fry evenly, pour in 5 ml of light soy sauce, 5 ml of oil, 2 grams of sugar, add a bowl of water, bring to a boil over high heat and simmer over medium heat for 5 minutes.

After a few minutes, turn to high heat to reduce the juice and add 20 grams of green garlic sprouts.

8. The soup in the pot is dried and the green garlic seedlings are fried, and they can be put on a plate and out of the pot, so that a spicy lobster tail necessary for drinking in summer is ready, have you learned it?

Tips: 1. You don't need to put salt in this lobster tail to fry it, and many seasonings are very salty.

2. The lobster tail should not be oiled for too long, but a little too much, which can make the lobster tail taste more crispy.

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A complete list of practices for freezing lobster tails.

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Homemade practice of frozen shrimp tails.

Ingredients: 600 grams of lobster tail, 1 head of garlic, appropriate amount of chives, 1 parsley, 2 slices of ginger, 1 tablespoon of lightly salted oyster soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar.

Steps:

1. 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.

2. Cut the parsley into small pieces.

3. Add lightly salted oyster soy sauce, sugar, oyster sauce and water to the bowl and mix well.

4. 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.

5. Heat a wok and add cold oil, pour in half of the minced garlic over low heat and stir-fry until it is slightly golden brown.

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

7. Pour in the lobster tail and stir-fry evenly, and cook the cooking wine to remove the fishiness.

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

9. Turn on high heat to reduce the juice, and finally put the parsley and garlic crisp and stir-fry well.

10. Plate.

The preparation of spicy shrimp tail is as follows:

Preparation materials: 900g of lobster tail, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, appropriate amount of bean paste, appropriate amount of hot pot base, appropriate amount of sesame pepper, appropriate amount of sugar.

1. Prepare the shrimp tails.

2. Prepare green onions, ginger, garlic, dried chilies, bean paste, hot pot base, pepper (that is, the kind of green pepper), cinnamon, bay leaves, grass fruits, and sugar.

3. Put the shrimp tails in cold water to thaw and scrub with water. Finally, sprinkle some liquor, let it sit for a while, and rinse it with water two or three times.

4. Cut the green onion into sections, slice the ginger, crush the garlic, and stir-fry in hot oil.

5. After stir-frying until fragrant, add dried chili peppers.

6. Pour in the shrimp tails, stir-fry quickly, and add the bean paste and hot pot base. Reduce the heat to low, otherwise the hot pot base will be scorched.

7. Pour boiling water, add cinnamon, bay leaves, grass fruits, sugar, bring to a boil over high heat, and collect the juice.

8. Remove from the pan. <>

It can be made into garlic lobster tails.

The required ingredients are 5 catties of lobster, a spoonful of cooking wine, 4 grams of ginger, two garlic, a spoonful of light soy sauce, half a spoon of sugar, a little white pepper, a tablespoon of bean paste, a can of beer, and an appropriate amount of salt.

The specific production method is:

1. Wash the lobster tails and marinate in cooking wine for more than 10 minutes.

2. Chop the garlic into minced garlic with a knife.

Fourth, if you like to eat spicy food, wash and chop millet spicy.

5. Put oil in the pot, a little peppercorns together on low heat and fragrant, add the cleaned and drained lobster tails, turn to high heat and stir-fry.

6. Stir-fry for about two minutes, turn off the heat and set aside.

7. Pour a little more oil into another pot, low heat, fragrant garlic and ginger puree, and spicy millet crushed over low heat, otherwise it will burn off all of a sudden.

8. A large spoonful of bean paste, slowly stir-fry the red oil over low heat.

9. Put the lobster tail in the oil and stir-fry until it is covered with full sauce.

10. Add a spoonful of light soy sauce.

Ten. 1. Add half a spoonful of sugar.

Ten. 2. Pour in a can of beer.

Ten. 3. Cook slowly over medium-low heat.

Ten. Fourth, taste the taste of the soup when it is about one-third of the time, and see what is lacking and what to put Because the bean paste and light soy sauce are salty.

Ten. 5. Put a little chopped green onion and stir-fry well.

Ten. 6. Plating.

Curry lobster tails.

Ingredients: 500 grams of lobster tail.

Excipients: half an onion, a little carrot, 40 grams of curry powder, 1 tablespoon of cooking wine, 1 tablespoon of vegetable oil, 2 tablespoons of salt, appropriate amount of milk, 2 cloves of garlic.

1. Clean the crayfish.

2. Slice the onion and carrots.

3. Heat oil in a pan, stir-fry a little minced garlic until fragrant, and stir-fry the curry powder until fragrant. If you are using curry cubes, pour in milk and water and bring them to a boil to melt them.

4. Pour in the onion pieces and carrots, fry the onions and carrots until soft, and pour in the lobster tails.

5. Add cooking wine, salt, milk and water, and cook the lobster tails until the juice is reduced. Because the curry itself is a compound seasoning, it requires fewer ingredients and is more convenient.

6. Finished curry lobster tail.

Materials. Ingredients: 500 grams of lobster tail.

Excipients: 20 grams of green onion, 20 grams of ginger, 20 grams of garlic, 50 grams of dried chili pepper, 5 grams of Sichuan pepper, 10 grams of cooking wine, 50 grams of Pixian bean paste, 10 grams of oyster sauce, 1 can of beer, appropriate amount of salt.

1. Blanch the lobster tails.

2. Remove the cool water.

3. Heat oil at the bottom of the pot and add green onions, ginger and garlic.

4. Pour in the chili peppercorns.

5. Pour in Pixian bean paste.

6. Pour in the beer.

7. Pour in cooking wine, oyster sauce and salt.

8. Pour in the shrimp tails.

9. Finish the juice collection on high heat.

10. Finished lobster tails.

Spicy lobster tail, a homely practice, have you learned it?

A home-cooked recipe for spicy lobster tails.

The home-cooked practice of lobster tails, first of all, is to stir-fry spicy, wash the lobster tails, put oil in the pot, put some peppers, put the lobster tails in the pot with salt, and fry the 13 fragrant soy sauce together and then put some shallots to get out of the pot.

Ingredients: two lobster tails, a little butter, a little minced garlic, accessories: salt and pepper powder, olive oil.

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1. Lobster tails of two fresh shrimps.

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2. Use scissors to cut the middle of the back and pull out the lobster meat, without tearing off the adhesion between the meat and the tail shell.

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3. Smear a layer of olive oil on both sides of the lobster meat, and then sprinkle a little salt and pepper powder (the lobster itself has a salty taste, so you don't need to put salt).

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4. Spread the lobster meat on the shell.

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5. Bake in the oven at 190 degrees for 15 minutes.

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6. Prepare a little minced garlic and butter.

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When the minutes are over, spread the butter and minced garlic on top of the lobster meat and bake for another two minutes.

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8. The butter melts and the garlic fragrance comes to your nose.

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9. The grilled lobster tail is completed.

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10. With a little vegetable salad, it is a high-end dish.

1.Defrost the frozen lobster tails in cold water.

2.Prepare an appropriate amount of green onion, ginger, garlic, millet pepper and Sichuan pepper.

3.After thawing, wash the lobster tails several times until they are clean.

4.Finely chop the ginger, cut the millet pepper, slice the garlic, and cut the green onion.

5.Heat oil in a wok pan.

6.When the oil is hot, add the peppercorns and stir-fry until fragrant.

7.Add chopped green onions, ginger, garlic and rice pepper and stir-fry until fragrant.

8.Add the hot pot base and stir well.

9.Pour in the lobster tail and stir-fry for two minutes, then add an appropriate amount of boiling water, cover with salt and continue to simmer for about five minutes.

10.Add an appropriate amount of oil to taste, reduce the juice over high heat, remove from the pot and put on a plate.