How to make Australian lobster? How to make Australian lobster

The home-cooked recipe of the original Australian lobster.

Friends who like to eat shrimp know that shrimp has a high nutritional value, so "shrimp lovers" abound. But knowing how to do it is more important than knowing how to eat it, because only by mastering the practice of shrimp can you make delicious dishes as you like. This time, I would like to introduce you to a seafood lady - the classic practice of Australian lobster.

The size of the Australian lobster is really not blown.

Gourmet ingredients: lobster, salt, olive oil, white peppercorns, lemon.

7 Easy Steps to Easy Food:

1. Prepare the water in the pot according to the size of the lobster, and the amount of water needs to cover the lobster.

The water must cover the lobster.

2. Put cold water on the fire and boil, and at the same time put in an appropriate amount of salt, about 30 white peppercorns, and the amount of salt should make the water slightly salty in order to absorb the flavor.

3. When the water is boiling, put the lobster in it and gently press it with a spoon without warping it on the water.

4. Cover the pot and start cooking.

5. After the water with the lobster begins to boil again, start the timer, the kilogram of lobster needs to be boiled for about 20 minutes, and a small one can shorten the time. At the same time, you can turn the heat to medium, during which the lid can be lifted and boiled open.

6. When the time is up, you can turn off the fire, take out the lobster, drip it slightly, and then put it on a plate to cool.

It's awesome to be so glamorous.

7. Prepare seasonings:

The dressing is simple, pour the olive oil into a small bowl. Then cut the lemon, squeeze the lemon juice and drip it into the olive oil, add a little salt, and decide whether it is salty or not. Finally, grind some white pepper and put it in olive oil, stir well and serve.

The amount of lemon and white pepper mentioned above depends on personal preference.

Don't say it, just eat it.

The lobster can be washed and cleaned with a brush. Then boil them together with green onions, ginger and garlic, put a few chili peppers in and cook them, and it will be a delicious lobster.

You can make sashimi, slice lobster meat and chill it in ice water, and mix the sauce to suit the taste, which can ensure the flavor of the food to the greatest extent.

The first step is to prepare the lobster, preferably fresh, as it will taste more textured. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onions, ginger and garlic and stir-fry until fragrant, then add the marinated lobster and fry until golden brown on both sides.

The third step is to submerge the lobster with water, and then simmer for 10 minutes to get out of the pot.

Ingredients: 5 kg of crayfish.

Excipients: a small amount of perilla, a small amount of star anise, a small amount of cinnamon, an appropriate amount of ginger and garlic, an appropriate amount of chili pepper, and a bottle of beer.

Steps: 1. Buy back the crayfish, add aged vinegar, salt and soak for half an hour. Aged vinegar is added for better cleaning of lobsters.

2. Clean the lobster with a toothbrush, focusing on the abdomen. Friends who like to eat claws, clean the claws around them without leaving dead corners. After brushing, rinse with water repeatedly.

3. Remove the shrimp line, remove the shrimp head, remove the shrimp claws, and open the shrimp back. This part is too much work. 5 catties of shrimp, it took more than two hours from washing to processing.

4. Remove the shrimp head and try to keep the shrimp yellow from loss. The speed of removing shrimp claws should be clean and neat. In order to ensure the integrity of the shrimp body. The shrimp back is opened to be more convenient when it is practical. Rinse and dry dry.

5. Prepare auxiliary materials. Perilla, we Hunan people like it. You can also add konjac tofu and onion according to personal taste. Because the amount of crayfish is too much this time, I will not add side dishes.

6. Heat the oil. When the oil temperature rises, pour in the crayfish.

7. For family pots, five catties of lobster are just full. Suitable for a family of three.

8. Continue to fry over high heat.

9. After you can smell the fragrance of shrimp yellow, add ginger and garlic, star anise and cinnamon to stir-fry, and add dried chili pepper or hot pot base or bean paste.

10. Add salt, oyster sauce, light soy sauce, dark soy sauce, etc., and continue to stir-fry. Finally, pour in the beer, flush with the shrimp. Cover the pot and start simmering to make the crayfish taste all over the body.

The simmering time is controlled by individuals for 5 to 10 minutes. It's about firepower. Finally, add the perilla and stir-fry before cooking, and you can remove it from the plate.

If other side dishes are added, stir-fry them before simmering.

The preparation of steaming Australian lobster is as follows:1. Ingredients preparation: 1 Australian lobster, olive oil, cooking wine, green onion, ginger, garlic, a little pepper, a little coriander.

Second, the method steps:

1. Wash the lobster, cut it into pieces for later use.

2. Cut the green onion into sections, slice the ginger, round the garlic, wash the coriander and set aside.

3. Pour more olive oil into the pot, add ginger and garlic and stir-fry until fragrant.

4. After stir-frying, continue to add green onions and stir-fry, then remove and set aside.

5. Put the lobster in the pot and fry it on high heat for a while, then add a little pepper and cooking wine, cover the pot and simmer for a while.

6. Open the lid and pour in the green onion, ginger and garlic that were taken out before, stir-fry evenly, and then add coriander to get out of the pot.

Australian lobster practice, in life, I believe that many friends like to eat lobster, especially large lobsters, eat a dragon in the hot summer, and then with a bottle of beer, the beautiful summer is spent like this, and I have sorted out the Australian lobster practice.

The standard way to eat Australian lobster

Lobster chunks washed clean!

Green onions, ginger and garlic are ready!

Slice the ginger and cut the green onion!

The oil pan is hot, and add the green onions, white ginger, garlic!

Serve it out! Add lobster and stir-fry!

Add cooking wine! Black peppercorns! Cover the pot and simmer over medium heat!

Add green onions, ginger and garlic!

Pour an appropriate amount of steamed fish soy sauce!

Prepare a little konjac vermicelli!

Add half a bowl of water and boil into the vermicelli, or noodles!

Add the shallots!

Stir-fry! It's out of the pot!

Australian lobster with minced garlic'Method

Brush the lobster and cut it in half from the beginning, remove the shrimp line, cut the shrimp body, separate the meat and cut it into pieces, and then put it back into the shell (this step is just to make it easier to clip when eating).

Boil water in a pot and steam the lobster for 7 minutes. Finely chop the garlic, heat the oil in the pot and put the minced garlic on low heat, add steamed fish and bean drum oil, oyster sauce, a little sugar and salt, fry until the garlic is fragrant, turn off the heat and set aside.

When the 7 minutes are up, turn off the heat, spread vermicelli under the lobster, sprinkle the freshly fried minced garlic, and continue to steam for 7 minutes. (If the vermicelli is put too early and too soft, it will not taste good).

Sprinkle chopped green onions, heat the pan and splash the oil.

Delicious!

The practice of pepper-flavored lobster (suitable for Australian lobster and Boston lobster).

Lobster tails, if they are big like mine, remove the shell, take the meat, and cut them into large pieces. If medium-sized, cut the shell together into cubes.

Oil pot, 7 into the heat, the lobster in the pan to fry it, otherwise the big lobster is too big, but it is difficult to fry it.

I fried the shell too, so that it would be nice to serve.

Minced garlic, add oil, sake. Mix well.

Reheat the pot and stir-fry the green onions and ginger slices.

Put the shrimp meat in the pot, add the oil-consuming garlic juice mixed earlier, and stir-fry.

Remove from pan and serve. Then, put dozens of peppercorns in a sauté spoon. Add a large amount of oil, heat until the peppercorns are fried until fragrant. Then pour it over the lobster while it is hot, and it is recommended to strain off the peppercorns with a strainer. Just pour oil on it.

Served. The outside is charred and the inside is tender, with a thick pepper and garlic aroma, which sets off the fresh aroma of this shrimp meat.

Lobster dates should be cleaned with a brush.

Prepare a head of garlic, pat it flat with the back of a knife, and chop it into minced garlic, which can be chopped more.

Cut off the lobster head and lobster body, then cut the shrimp body in half, and use a toothpick to pick out the shrimp line.

Then sprinkle the minced garlic evenly on the shrimp body and shrimp head, and sprinkle more garlic on the shrimp body. Then put it on the steamer and steam, about 10 minutes or so, the lobster will be steamed, sprinkle with a little green onion and limb flower, and it can be eaten.