How to make lobster delicious home cooked practices, how to make lobster delicious

The delicious way to make lobster is as follows:Ingredients: crayfish, salt, Sichuan pepper, oil, light soy sauce, cooking wine, balsamic vinegar, sugar, ginger slices, dried red pepper.

1. Clean the crayfish with a small brush and salt, and rinse it clean.

2. Put oil in a hot pan, add Sichuan pepper, ginger slices, dried red pepper and star anise in turn, and stir-fry until fragrant.

3. Put the washed crayfish into the pot, add an appropriate amount of salt, cooking wine, balsamic vinegar, sugar (a little), light soy sauce and stir-fry for 3 minutes.

4. Add water to the pot, and the water surface is not lower than the shrimp surface. Simmer on high heat for 15-20 minutes. Flip 2-3 times halfway.

5. Open the lid, add the chicken essence and shallots and stir-fry 10 times, remove from the pot. Don't simmer all the soup, leave a small amount of soup dipped in the shrimp and eat.

Crayfish practice:

Ingredients: 2 catties of crayfish, a handful of garlic, 5 slices of ginger, 2 sections of green onions, 200 grams of corn oil, 600 grams of water, spicy crayfish, and a pack of 200 grams of seasoning.

Step 1: Prepare the materials. After the crayfish is bought, cut off the whiskers and feet, then go to the shrimp line, cut off 1 3 shrimp heads, and brush them clean! This way to eat safe and clean.

2. Peel the garlic and slice the ginger. Cut the green onion into 2 pieces. Then pour corn oil into a clean and waterless non-stick frying pan, add ginger slices and garlic cubes (no need to flatten or chop), turn on high heat to start heating the oil, and then stir-fry the ingredients until fragrant.

3. When the aroma of the ingredients comes out, pour in the drained lobster and start stir-frying.

4. It needs to be fried until the shrimp shell basically turns red.

5. Then add 200 grams of spicy seasoning and stir-fry evenly.

6. Add water to cover the lobster. Stir-fry evenly, then turn to low heat and simmer for about 25 minutes.

7. Basically stew to taste, the lobster is also cooked, and then turn to high heat to collect the juice! Serve on a plate and sprinkle with chopped green onions! Ingredients and the like can be put together, or the lobster can be taken out and plated.

8. Finished products.

Lobster is madeSpicy crayfishIt is more delicious, and the home-cooked method is as follows:

Ingredients: 2 catties of crayfish, 1 head of garlic, 3 spicy millet, a little coriander.

Excipients: dried chili, green pepper, Sichuan pepper, cinnamon, star anise, bay leaves, Pixian bean paste, hot pot base.

1: Wash the crayfish you bought twice, then brush it with a brush and clean it again, remove the shrimp head and shrimp intestines.

2) Heat oil in a pan, fry the crayfish over medium heat until the crayfish turn red, then bury and remove (for the shrimp to be more tender).

3) Stir-fry the green onion, ginger, garlic and chopped onion in another pot until fragrant, add 20g dried chili pepper, 10g green pepper, 15g Sichuan pepper, 1 cinnamon, 4 star anise, 5 bay leaves, stir-fry for 2 minutes, add 1 tablespoon of Pixian bean paste 15g, 30g hot pot base and stir-fry the red oil.

4: Add the crayfish and stir-fry over high heat for 2 minutes, add the water just the same level as the crayfish, bring to a boil over high heat, after boiling, add 2 tablespoons of chicken essence, light soy sauce and cooking wine, and simmer for 10 minutes.

5: Then add 2 tablespoons of sugar, 1 tablespoon of thirteen spices, 1 tablespoon of chili noodles and simmer for 10 minutes, then add 2 tablespoons of Sichuan pepper oil and simmer for 5 minutes, sprinkle with coriander and sesame seeds before cooking.

In order to show that the lobster is not short of catties and two, domestic restaurants cut the expensive lobster very thinly, so that it looks face-saving to pay for the business banquet, but the taste of eating back in the mouth can be greatly reduced. Because the thickly sliced lobster, although it is slightly luxurious, the soft and glutinous and smooth taste of the lobster meat when entering the mouth definitely makes people have a deep memory of food.

The way to eat lobster is born from Chaoshan frozen red crab. Seafood crustaceans are steamed with exquisite steaming techniques and refrigerated for a while to produce a very sweet aftertaste. This lobster meat is torn by hand to avoid destroying its fibrous texture.

For a long time, people were stupid enough to tell the difference between lobster and crayfish. Although the two are comparable in size, the lobster in the real sense does not have two large pincers, and the pincers are the crayfish that grow in tidal flats and freshwater rivers. I've visited lobster farms abroad, and compared to our own is like a crayfish enlarged by one size.

Foreigners cook this kind of shrimp simply by boiling it, or digging up the meat and dipping it in salad dressing, and then cutting the meat with the shell open and putting the seasoning on the oven to roast. Either way, it seems to me that it is nothing more than that.

How do you make crayfish delicious? Crayfish with garlic is definitely the best choice for you.

It's the season to eat crayfish again, and today I made [spicy shrimp tail] after work, satisfied!

Known as the poor man's lobster, it looks ugly, but the meat quality is comparable to that of a pufferfish.

It is easy to use new techniques without frying and cleaning.

1. Rinse a large lobster with running water.

2. Cut off all the feet, tails, and twist the head.

3. Heat olive oil in a pot, add lobster and fry until it changes color.

4. Add brandy to the side banquet and burn until the water has evaporated, and turn off the heat.

5. Add two jue and green onions to the soup and cook softly.

6. Peel and cut the tomatoes into small cubes, cut the carrots, onions and celery into small cubes, and pat the garlic apart.

7. Melt the butter in a pot, add the garlic slices and stir-fry until fragrant.

8. Add carrots, onions and diced celery and stir-fry.

9. Add the fried lobster meat and the green onion broth.

10. Add diced tomatoes and tomato paste.

11. Add Italian spices, bring to a boil and simmer.

After 8 minutes, all the lobsters are removed, and the other ingredients continue to burn until soft.

13. Peel out the middle piece of meat and cut it into slices.

14. Plice mushrooms and mushrooms cut into cubes.

15. Put butter in a pot and stir-fry.

16. Pour in the remaining stock and cook for a few minutes. And laugh.

17. Place the lobster in its original position, and place two boiled green onions on the body position.

18. Place the sliced lobster body meat on top of the green onions.

19. Put the soup in the pot into a food processor and add a spoonful of whipped cream.

20. Beat into a thick soup.

21. Pour the soup over the lobster.

22. Put the fried double mushrooms on the side, and decorate with some dill.

1. How to boil lobster 1, first choose a pot suitable for the size according to the size and number of lobsters 2, fill the pot with 3 4 water, add sea salt (about 2 tablespoons of salt per liter of water) and boil 3, put the lobster into boiling water, bring to a boil, cover the pot and continue to simmer for about 12-20 minutes (depending on the size of the lobster and the number of lobsters, when the lobster turns bright red) 4, take out the lobster from the pot and cool.

2. How to eat lobster 1, remove the shrimp claws 2, and use a nutcracker to crush the hard shrimp claws. Hard shells can also be gently broken with a small hammer. Break open the shell and see the white meat3, to remove the joint part of the meat to use scissors (you can also use a walnut clip to crush, break open to take the meat) 4, now start to process the lobster tail, it is the largest piece of meat in the lobster5, use your hands to break the lobster head and tail connection part, break off the fin of the shrimp tail 6, you may see green Dongdong or red ointment, green is the lobster liver, red is the lobster roe (only the female lobster has it) judgment.

You can choose to eat them or not (add them to soups or sauces to make a unique lobster soup or sauce)7.The tail now looks like a real big prawn8.Grab the fins at the end of the tail and bend it back slightly, you can take out the meat inside, of course, you can also use scissors to cut it and eat it.9.Put your finger into the shrimp tail and gently push it to the other end, and you can take out the shrimp tail meat. If the lobster is particularly large, use scissors to cut it under the tail to help remove the meat.10 On the back of the shrimp tail, you will see the brown lobster's digestive tract to remove it.

Here's how to make a delicious lobster:Ingredients Tools: lobster, minced garlic, salt, oyster sauce channa orange, light soy sauce, cooking wine, minced ginger, chopped green onion, sesame oil, cooking oil, brush, water, knife, pot.

1. Take out the lobster and wash it with a brush.

2. Cut it in half, remove the big tendons, and cut the meat into six small pieces.

3. Steam in a pot on cold water for 15 minutes until it changes color.

4. Prepared minced garlic, oyster sauce, light soy sauce, a small amount of salt, cooking wine, minced ginger and sesame oil. The oil temperature is high, pour down and stir-fry until the fragrance is overflowing, pay attention to the oil temperature must be high.

5. Sprinkle chopped green onion eggplant on the steamed lobster, then pour the fried high-temperature oil down, and the delicious garlic lobster can be eaten.