Stir fried lobster tail ingredients, how to fry lobster tails is delicious and simple

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.

Ingredients: lobster, ginger, garlic, green onion, cooking wine, bean paste, Sichuan pepper, dried chili, light soy sauce, sugar, beer, cooking oil.

Specific steps: 1. The lobster bought back is scrubbed clean with a brush, the belly of the crayfish is the dirtiest, and it should be brushed along the lines, so that it will be cleaner, after brushing clean, pinch the shrimp tail of the lobster, cut the back of the shrimp tail to remove the shrimp line, or use a toothpick to pass through the penultimate section and the second section of the shrimp tail and pick it hard, pull out the broken shrimp line, clean the shrimp tail 2 times again, drain the water and set aside. Clean and slice the ginger, pat the garlic a few times to remove the skin, then slice, and cut the green onion into chopped green onions;

2. Pour an appropriate amount of water into the pot, boil over high heat, put in the processed lobster tail after the water is boiled, add cooking wine and cook for 1 minute, cook and drain the water for later use, the boiled lobster will turn red, this step is to better deal with the dirt on the shrimp tail, so that it is more assured to eat;

3. Pour an appropriate amount of cooking oil into the pot, add ginger slices and garlic slices under the heat of oil, and stir-fry over medium-low heat to bring out the fragrance;

4. After stir-frying the fragrance, add a spoonful of bean paste, an appropriate amount of Sichuan pepper, dried chili, and stir-fry over medium-low heat until the red oil is fried.

5. After stir-frying the red oil, pour in the blanched lobster tails, stir-fry on high heat for 2 minutes, then add an appropriate amount of light soy sauce and sugar, no need to put salt, light soy sauce and bean paste contain salt, and then add salt will be salty and affect the taste. Continue to stir-fry on high heat for 30 seconds, then pour in beer, the amount of beer poured is just over the lobster tail, note that you don't need to add water throughout the whole process, just use beer, and then boil over high heat, then cover the pot, and simmer for 8 minutes on medium-low heat;

After a few minutes, open the lid of the pot, then turn to high heat to collect the juice, when the soup in the pot is almost collected, turn off the heat and sprinkle some green onions to decorate, you can get out of the pot, the red shell, the thick and mellow spicy sauce, the tender and full shrimp meat, you can't stop eating it.

Tips: 1. The blanching time of lobster tail should not be too long, 1 minute is fine, which can make the lobster tail taste more tender.

2. The shrimp line of the lobster must be remembered to be removed, and those with bad stomach may cause diarrhea if they eat it.

4. This dish does not need to be salted, because the light soy bean paste contains salt, and if you put salt, it will be salty, if you like to eat salty, then there is no problem.

First prepare the materials: crayfish, hot sauce, pepper, pepper, bay leaves, salt, vinegar, ginger, beer, garlic, sugar, green onions, monosodium glutamate, remove the head of the lobster, because the crayfish is relatively dirty when cleaning, it is best to soak it for about half an hour, and then wash it with water. After washing and blanching, pour water into the pot and boil, pour the lobster tail into the pot and boil for about 3 minutes, scoop it up and pour it into cold water.

Wash the garlic, ginger, green onions, chili peppers and cut them small, soak the bay leaves in boiling water, pour oil into the pot, put the garlic, ginger, green onions, chili peppers and peppercorns into the pot and fry the fragrance, put in a little hot sauce, pour the shrimp tail into the pot and fry, stir-fry for about 2 minutes, drain the fragrance and put it into the pot, add beer, salt, vinegar, sugar, monosodium glutamate, and stir it with a spatula.

Then cover the pot, change to low heat and simmer for about 10 minutes, and then ask to change to high heat to collect the juice, and you can answer the plate and serve it. This method of spicy lobster tail requires more materials, but it is very common, and the method is very simple, and novices can easily make it at home.

Materials:

Lobster tails, garlic sprouts, green onions, ginger, garlic, dried chilies, Sichuan peppercorns, sugar.

Oyster sauce, light soy sauce, Pixian bean paste, cooking wine.

Steps

Draw the lobster with shrimp line, wash it and marinate it in cooking wine for 10 minutes;

Preparation of excipients; Put a little more oil than stir-fry in the pan, pour in the shrimp tails, stir-fry until they change color, and set aside;

Put oil in the pot again, put in a spoonful of Pixian bean paste and fry the red oil, then add the dry chili pepper and Sichuan pepper, fry until fragrant, add the green onion, ginger and garlic, fry for half a minute, put in the shrimp tail and stir-fry, put in the soy sauce, stir-fry the cooking wine, pour in a bowl of water, boil, put in an appropriate amount of sugar, oyster sauce, continue to stir-fry, put in the garlic sprouts and fry until fragrant after a minute or two;

Wait a while for the crayfish to be more flavorful, the shrimp tail is easier to cook than the spicy crayfish, simple and easy to use, and the taste is endless.

Tips:

The bean paste is already relatively salty, so you don't need to add salt, and the seasoning is added according to your taste. I learned it based on the Weibo food blogger please call me Mushroom Niangniang, friends may wish to try it.

Ingredients: 630 grams of lobster, 8 grams of dried chili pepper, 120 grams of Sichuan pepper water.

3 grams of salt, 8 cloves of garlic, appropriate amount of chicken essence powder, appropriate amount of coriander.

Appropriate amount of peanut oil, appropriate amount of Midarmi soy sauce.

StepsBought lobsters should be rinsed several times with water until the rinsing water is no longer cloudy;

Pick up the lobster and break off the head, and when you take the lobster, you should take the middle part of the lobster, so that it is not easy to clip your hands;

The middle piece on the lobster's tail is pulled out;

Clean up all the lobsters;

Brush the lobster tail clean with a clean toothbrush;

Brush each lobster tail and rinse it several times;

Prepare the garlic, peel and crush the dried chili peppers in half;

Pour oil into the pan, pour in the garlic and dried chili peppers and stir-fry until the flavor is aroused;

When the peppercorns in the <> pot are simmered until the remaining one-third is reached, add a little chicken essence powder and stir-fry evenly.

On a plate, don't forget to sprinkle a little coriander.

Ingredients: 750 grams of lobster tail, 2 heads of garlic, 1 spoonful of red 99.

1 spoonful of Pixian bean paste, 1 spoonful of tomato paste, 1 spoonful of barbecue sauce.

A small amount of Sichuan pepper, a small amount of sesame pepper, and a small section of green onion.

3 5 slices of ginger, appropriate amount of peanut oil, half a bottle of beer.

1 to 2 tablespoons of mash and 3 dried peppers.

StepsMinced garlic, sliced green onion and ginger, red 99, tomato paste, Pixian bean paste, and barbecue sauce are all ready;

Heat the oil in a pan, put peppercorns and peppercorns and peppercorns and fry until fragrant, remove and discard;

Put green onions, ginger, 1 3 minced garlic and dried chili peppers in a frying pan;

Add the sauce again;

Stir-fry well; Put the lobster tail (blanch in advance) and continue to stir-fry evenly;

Pour in the beer, cover the shrimp tails, cover the pot and turn to low heat and simmer;

After 10 minutes, put the remaining 2 3 minced garlic;

If you happen to have mash at home, put 1 or 2 spoons, if not, don't put it (there will be a little sweetness after putting the mash out of the pot);

Stir well, cover the pot, continue to simmer over low heat, and simmer for another 10 minutes (that is, the whole process is about 20 minutes);

Reduce the juice over high heat (you can pick out the dried peppers and discard them);

Serve it on a plate, the aroma is attractive, and even the minced garlic is delicious.

Stir-fry lobster tails.

Materials:Ingredients: 600 grams of lobster tail.

Excipients: 2 green garlic, 2 chives, 4 garlic, 1 piece of ginger, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of bean paste, appropriate amount of light soy sauce, appropriate amount of water, appropriate amount of sugar, 3 grams of oyster sauce.

1. Wash the shrimp tails and blanch them in a pot.

2. Fry the shrimp tails in the pan at 40% oil temperature.

3. Heat the red oil in the pot.

4. Pour in Sichuan peppercorns, millet peppers, dried chili peppers and stir-fry until fragrant.

5. Pour in the homemade chili base and stir-fry.

6. Pour in the shrimp tails and stir-fry evenly.

7. Pour in the light soy sauce for a very fresh taste, pour in the ingredients and stir-fry evenly.

8. Pour in the seasoning.

9. Pour in a little rattan pepper oil and stir-fry evenly.

10. Pour in the garlic sprouts, pour in sesame oil and vinegar, stir-fry evenly.

What you can't eat when eating lobster.

1. Do not eat with a large amount of vitamin C, otherwise, trivalent arsenic will be generated and seriously fatal.

2. Do not eat with pork, dog meat, chicken, venison, and pumpkin.

3. It is best not to eat shrimp with eggs, 4. After eating shrimp, do not eat cold drinks, watermelon and other foods within 1 hour.

Your likes are my motivation.

Main ingredient: shrimp tail.

Ingredients: green onion, ginger, garlic, dried chili, green pepper.

Seasoning: salt, bean paste, cooking wine, light soy sauce, rock sugar.

1. Pour the shrimp tails into clean water, put a spoon of salt to wash, remove the shrimp tails and pour cooking wine to marinate for 10 minutes.

2. Shred the green onion, then cut some green onion segments, shred the ginger, slice the garlic, cut the dried chili pepper into sections, and cut the green pepper into cubes.

3. Pour oil into the pot, fry peppercorns until fragrant, stir-fry green onions, ginger, garlic and chili peppers until fragrant, and then add a spoonful of bean paste.

4. Stir-fry the red oil and pour in the shrimp tails, quickly stir-fry evenly, pour in an appropriate amount of cooking wine, light soy sauce, and cover the shrimp tails with water.

5. Put a few pieces of rock sugar, cook for 15 minutes, add shredded green onions after the soup is thick, and the green pepper pieces can be broken.

Homemade lobster tails:

Ingredients: 500g crayfish, 1 can of beer, appropriate amount of shallots, appropriate amount of ginger slices, 1 garlic, a little coriander, a little white sesame seeds, a few dried chili peppers, a small handful of Sichuan pepper, 1 cinnamon, 3 bay leaves, 1 star anise, a number of angelica, 2 cardamom, 5 cloves, 4 slices of tangerine peel, 1 grass fruit, a pinch of cumin, a few licorice, a little salt, an appropriate amount of sugar, an appropriate amount of light soy sauce, a little balsamic vinegar.

Steps: 1. Prepare the materials.

2. The crayfish should be scrubbed with a brush first, and then the shrimp gun should be cut off, and the sandbag should be picked out, and the part of the shrimp brain should still be properly retained. Then keep the prawn claws, cut off the shrimp feet and draw the shrimp intestines, cut the shrimp tails and rinse and drain again.

3. Pour the oil into a pot and heat it, add the green onions, ginger slices and garlic and stir-fry.

4. Then stir-fry all kinds of spices to bring out the fragrance.

5. Then pour the crayfish into the pot, add an appropriate amount of cooking wine, salt, vinegar, sugar, light soy sauce, and beer and stir-fry.

6. Cover and simmer on high heat for about 10 12 minutes, during which time turn 2 3 times with a spatula.

7. After the soup is halfway closed, remove the lid to try the taste, if you can, add coriander and stir-fry a few times out of the pot, and sprinkle with white sesame seeds.

The practice of stir-fried lobster tails, lobster is a common food in our lives, crayfish is delicious, refreshing, and has a very rich nutritional value, so we all like to eat, let's take a look at the practice of stir-fried lobster tails.

Ingredients

Lobster tail 400g

2 green onions.

Ginger chunks.

Garlic One and a half heads.

Beer in one-third bottles.

6-8 dried chili peppers.

Sichuan pepper A small handful.

Hot pot base Half a package.

Method steps

Shrimp tails Seasonings are delicious when the ingredients are sufficient, cut green onions, slice ginger, pat garlic Shrimp tails are frozen shrimp tails in the supermarket After thawing, the moisture is controlled and dried.

Heat the oil in a hot pan and put a little less oil, because there will be butter in the hot pot base later, after the oil is hot, first add green onion and ginger to stir-fry until fragrant, then put shrimp tails and fry together, stir-fry a few times, then add garlic, stir-fry a few times, put a spoonful of soy sauce and two spoons of sugar.

Add hot pot base and stir-fry! After stir-frying the base and stir-frying, add one-third of the bottle of beer and stir well

Then pour the dried peppercorn spicy skin and pepper into it, stir-fry a few times, add water, the amount of water is just over the shrimp tail, stir it, cover the pot, and stuff it! Leave it in for about 8-10 minutes

When the soup is almost dry, get out of the pot and put it on a plate, and get it up refreshingly

Ingredients

Crayfish tail 1 pound.

Purified water 150 ml.

Soybean salad oil 200 grams.

Black fungus several.

Oyster sauce to taste.

Sugar: Appropriate amount.

Light soy sauce to taste.

Ginger Slice an appropriate amount.

Garlic Two cloves, sliced.

2 shallots, cut into sections.

Dried chili peppers to taste.

Sichuan peppercorns to taste.

1 tablespoon of bean paste.

Soybean soy sauce to taste.

Cooking wine to taste.

Step Method

After the lobster tails are cleaned, add an appropriate amount of cooking wine and marinate for 10 minutes.

Put more oil and fry the lobster tails.

Heat the oil, stir-fry the red oil in the bean paste, add the red pepper, stir-fry the peppercorns until fragrant, then add the green onion and ginger slices, and continue to fry the shallots until fragrant.

Pour in the lobster tails and stir-fry.

You can add your favorite side dish to stir-fry together, or you can leave it alone. Add cooking wine and light soy sauce and stir-fry for a while. Then add water, sugar, oyster sauce, cook for a while, finally add shallots, and reduce the juice over high heat.

Ingredients

Lobster tails to taste.

Shallots to taste.

Ginger to taste. Garlic to taste.

Cooking wine to taste.

Sugar: Appropriate amount.

Oyster sauce to taste.

Method steps

Cut the shallots into sections and set aside, and slice the ginger and garlic.

Pour the lobster into the cooking wine and marinate for ten minutes, the oil is hot until the lobster tail is fried in oil, remove and set aside, and put a spoonful of bean paste after the oil is hot.

Stir-fry the red oil, put the peppercorns and dried chilies, stir-fry until fragrant, add ginger, garlic and chives to stir-fry until fragrant.

Add the lobster tail and stir-fry, add cooking wine and light soy sauce to continue stir-frying, add a bowl of water, and cook over high heat for a few minutes.

Add an appropriate amount of sugar, a spoonful of oyster sauce and stir-fry, add the shallots and stir-fry out of the pan.

It is summarized as follows.