Can you eat it, can you eat it steamed?

Hong Kong compatriots love hot pot, eat lobster in hot pot restaurants, and drink Kande in food stalls are all genius strokes worth mentioning in Hong Kong catering culture. To put it mildly, this is the epitome of the great era of the Pearl of the Orient's creation process, and to blow it to the big one, it is the modern expression of "the prince and the prince will have a kind of Xiangning" in Chinese culture.

The requirements for lobster and sashimi in hot pot are basically the same, the only difference is to match the lobster with a clean soup base, no need to pull those chicken and glue pumpkin soup, the clean and refreshing pot bottom is the best foil for seafood, coriander preserved eggs, sauerkraut pork belly are classic matching.

Australian lobster can be eaten, Australian lobster is eaten by many people, in addition to the spicy and fragrant taste to attract people, Australian lobster also has a very rich nutritional value.

Australian lobster practice.

Pan-fried lobster. Ingredients: Australian lobster, starch, egg white, cooking wine, salt, sugar, ginger, shallots.

Method: 1. First slap the head of the live Australian dragon with the handle of the knife.

2. Cut off the dragon alive with a straight knife at the neck of the dragon.

3. Divide into eight pieces from the middle section to the tail part.

4. Cut the head into sixteen fast.

5. Hang the sliced Aolong with egg whites and starch, put it in the hot salad oil, and fry it until golden brown.

Australian lobster is a big dish on the table. The big red lobster symbolizes the red fire, and the lobster head is placed on the table, which has the meaning of dominating the head. So, how long does it take for Australian lobster to be steamed?

How many minutes does it take to steam Auron? Let's take a look.

How long does it take for Australian lobster to be steamed.

Australian lobster steamed for 10 15 minutes can be cooked, the specific way to steam Australian lobster is to first scrub the lobster clean, and then put the lobster into the container, then put the green onion segment, ginger slices, put it in the steamer and steam it over high heat for 10 15 minutes, pick off the green onion segment and ginger slices, and you can start eating Australian lobster.

When eating Australian lobster, you can first break the shell of the lobster, keep the shell as intact as possible, and then take out the shrimp meat inside and cut it obliquely into pieces, and then dip it in the sauce made of garlic, vinegar, sesame oil and other seasonings to eat together, its taste will be better.

It is necessary to pay attention to eating lobster at the same time, do not eat other fruits, especially fruits with more acidic components, because the protein in lobster will form an insoluble complex with acidic substances, which will affect the normal digestion of the stomach and intestines, and in severe cases, it will also cause physical discomfort.

Australian lobster can be eaten steamed. Clean the lobster, peel off the shell after slaughtering, cut the shrimp meat into small pieces, and then put it back into the shell, spread a layer of soaked vermicelli on top, drizzle with cooking wine and green onion and ginger juice, sprinkle with a layer of minced garlic, put it in a steaming tray, and marinate for 15 minutes. Boil water in the steamer, put the steaming tray into the pot after the water boils, turn on low heat and start steaming.

After steaming for about 10 minutes, turn off the heat, then steam for 5 minutes, remove the pot, pour out the excess water in the plate, pour out the steamed fish soy sauce, and the tender and delicious Australian lobster will be steamed.

The more common way to eat Aolong is Aolong 18.

The ingredients needed to make Aolong 18 are lobster, broccoli, lettuce leaves, dragon head shrimp, lobster tail, salt, cooking wine, monosodium glutamate, ginger juice, egg white, and corn starch.

Practices and Steps:

1.Cut the shrimp meat into slices, put it in a bowl, add salt, monosodium glutamate, egg white, starch to grasp the homogenization, break the broccoli into small flowers, wash and set aside;

2.Put the stock in a bowl and mix with salt, ginger juice and cooking wine to make a sauce;

3.The lobster head and tail drawer are steamed and taken out, the lettuce leaves are washed and disinfected, spread on both ends of the fish plate, and then the steamed lobster head and tail are placed on the lettuce leaves;

4.Put the stir-fry spoon on the heat, pour the peanut oil spoon to 5 hot, put the pulped lobster slices into the oil, stir with chopsticks to break up, then put in the broccoli and fry it slightly, and pour it into the colander together to control the oil;

5.Stir-fry spoon back to the heat, add green onion and ginger oil to heat, pour in the fried lobster meat and broccoli, cook in the seasoned sauce, stir-fry a few times, pour in a little cooking wine, and then stir-fry Pikai a few times, put it on the plate, and put the wax in the middle of the plate.