This restaurant cooks lobster.

I don't quite understand what you mean, but I want to tell you something about lobster. I hope you like O (∩ _ ∩) O.

Hot lobster

Material preparation process:

1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its back tightly to avoid being caught);

2. Cut off the beard fork with scissors and soak it in clear water for later use;

3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square;

4. Cut two green onions into minced green onions (the method is the same as above);

5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;

6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers);

7. a small bag of pepper;

8. A small bowl of salad oil (about 250 ml);

9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Start hot work:

1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;

2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;

3. Add sugar and salt after fragrance; Because shrimp shells are thick and hard, they are not delicious. It is recommended to put it in the general feeling.

More salt)

4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one.

So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.

5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;

6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;

Stir fry process:

1. At this time, the shrimp basically changed from crimson to bright flaming red, and it is slowly getting into the taste, so it needs to continue to stir fry; (suggestion

The range hood and exhaust fan are all turned on to the maximum, and it is not excluded that the chef will be smoked with nosebleeds.

So as to prepare wet towels at the same time)

2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;

If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (Please note:

Don't try a lot or many people taste one each, remember to remember! In order to avoid crayfish, only shell pliers are left.

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Please don't add water at any time during the whole process. In case of fire and explosion, etc. It is impossible to prefabricate.

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Finally, you can serve the table.

1. You can choose a flat chassis with a slightly higher wall height and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;

2. Fractional filling;

3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand;

Reference recipe: a catty of crayfish, wash the belly with a toothbrush and remove the internal organs. About two ounces of oil. This thing is full of oil.

That's great. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pot for eight minutes, add some red peppers and stir fry.

Aroma, add crayfish, stir fry, add onion, ginger, garlic and pepper one after another, stir fry again, and have a glass of beer.

Pour the pot, there are two, cover the pot and stew. After three minutes, add sugar and salt, stir-fry and stew. We leave in three minutes.

The pot is edible. It takes 12 minutes to cook.

Tip: generally speaking, it may be troublesome, and you seldom do it yourself. Actually, cooking twice is better than ordinary home cooking.

Faster. What needs to be mastered is, first, it must be washed. This thing is nutritious, but the paddy field is not clean, so we must pay attention to it; two

To draw the gut, the gut is a shelter for shrimp and must be removed. The method is to pinch the shrimp head with your left hand and turn it over with your right hand.

Refers to the separation of shrimp tail, press the middle piece of shrimp tail tightly with thumb and forefinger and pull it out hard.

Braised lobster:

Ingredients: lobster 400g (about 15~20).

Seasoning preparation:

Slice garlic, ginger and onion.

Lobster preparation:

It takes two people to buy lobster. The first man grabbed the lobster's back with one hand and the lobster's tail with the other. The second person

Brush the belly of lobster with a clean shoe brush, where there is a lot of mud. Brush them one by one and put the lobsters in the basin.

Wash it, grab the lobster back with your left hand, and gently twist off the two tail fins on the back of the lobster tail with your right hand and pull them out.

Intestines on the caudal fin. After cleaning the intestines one by one, put them in clean water, drop 5 drops of peanut oil on the water, and wait for 5.

Minutes. Grab the lobster by the back and open the skull. If it is yellow, keep the shell or lift the lobster skull.

Put it down.

Roast lobster: Boil half a pot of water, add the washed and bowel-pumped lobster, and cook over high fire until the back of the lobster is slightly yellow.

Cease fire, pick up the lobster and put it aside to control the dry water.

Braised in soy sauce:

Wash the pan, add proper amount of peanut oil (a little more than ordinary dishes), heat it, and add dried dragon.

Stir-fry shrimps for half a minute, add 100ml cooking wine, add ginger slices, cover the pot, and cook over low heat until the wine is fragrant.

Open the lid and add vinegar, salt, sugar and garlic; Add the right amount of soy sauce (to make the lobster slightly colored)

Deep). Cover, stew for half a minute, add chicken essence, take out the pan, and plate. Sprinkle shredded onion on lobster.

Do it.

Fried lobster:

Ingredients: fresh lobster

Accessories: onion, ginger, garlic, potato flour (or raw flour), cooking wine, sugar, soy sauce, oyster sauce, broth (if not, use water and chicken).

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1. Divide the lobster into several parts: head (peeled and cut in half), body+tail (cut in 3 parts), two pliers and small legs.

You can throw it away. Shred onion and ginger, slice garlic.

2. Pat the pliers with the back of the knife to break the shell, sprinkle potato powder on the cut shrimp pieces, and sprinkle more on the exposed part of the shrimp meat.

Point.

3, the pot is hot, put more oil, heat it, add lobster pieces, and fry until it changes color.

4, take out the shrimp pieces, pour out the excess oil, leave a small part, heat, add ginger and garlic, stir-fry for fragrance, and add dragon.

Shrimp, cooking wine, stir-fried Add stock, cover the pot and stew for 3-5 minutes. Add soy sauce (less), oyster sauce and sugar,

Stir-fry the onion a few times to taste, and finally add the raw flour to thicken it.

Steamed lobster:

Taste: sour taste

Materials for making steamed lobster:

Material: lobster100g.

Seasoning: ginger 5g, vinegar 15g, sesame oil1g.

1. Put the washed lobster in a large plate and steam it in a steamer 10 minutes until cooked.

2. Chop ginger into paste;

3. Open the lobster shell (the shell should be kept intact) and cut the shrimp into pieces obliquely;

4. code the shrimp shell and meat into the original state of lobster, and serve it with seasoning made of ginger, vinegar and sesame oil.

Pie-food phase grams:

Lobster: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you put

Like fruits containing tannic acid such as grapes, pomegranates, hawthorn and persimmons, they will not only reduce protein.

The nutritional value of tannic acid and calcium ion combine to form an insoluble combination to stimulate the stomach, which leads to the human body not

Yes, there are vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least once in a while.

Two hours.

How to make several American lobster ingredients: lobster 1 (400g), butter 40g, onion 50g, fresh tomato 75g, brandy 15g, fish soup or shrimp soup 100g, salt and pepper, diced carrots 50g, peas 50g and mashed potatoes 20g. Output: 1. Cut off the whiskers, guns and feet of lobster and wash them. Boil it in boiling water for 15-30 minutes (cover it with salt when cooking), take it out after cooking, take it out after cooling, and sprinkle with refined salt and pepper. 2. Stir-fry lobster meat and onion slices with butter, stir-fry slightly, and then add brandy and shrimp soup. 3. Add fresh diced tomatoes and cook for about 15 minutes. 4. Put the lobster head and tail into a long plate, and put the fried shrimp meat in the middle of the lobster head and tail to form a lobster shape. 5. Surrounded by mashed potatoes (mashed potatoes are squeezed into lace in the flower squeezing bag), and can also be decorated with cooked peas and cooked carrots. Features: bright color, fresh and salty taste.

Lobster ingredients: lobster 1 (about 500g), butter 400g, cream sauce 100g, onion 70g, egg yolk 1, salt, prawn toast 1, black and red fish eggs 50g each, and 4 pieces of bread. Output: 1. Wash and shape the lobster, steam it in a steamer, take out the shrimp meat after steaming, remove the intestines, dirty and brain, and cut the shrimp meat into dices. 2. Stir-fry onion diced with butter, stir-fry lobster diced, and add cream sauce and egg yolk. Adjust the taste with refined salt, then put it into the lobster shell and put it into a long plate. 3. Put fried shrimp toast and black and red fish eggs around the plate and decorate with lettuce leaves. Features: fresh but not greasy, fragrant and palatable

Crayfish 1000g, 4 shallots, 2 slices of ginger, 6 cloves of garlic, 3 slices of fragrant leaves, pepper 1 small handful, and appropriate amount of dried pepper.

Seasoning:

2 tablespoons of soy sauce, 2 tablespoons of cooking wine, salt, sugar and chicken essence.

Crayfish should have a hard shell, deep red color and fierce. In this season, it is best to be female, because there are more yellow. You can choose men when the autumn wind rises, because the paste is delicious.

Exercise:

1. Shrimp catching method: grasp the back of crayfish with the thumb and forefinger of the left hand;

2. Take scissors in your right hand and cut off the shrimp awns and claws;

3. Put the crayfish under running water and brush it with a small brush;

4. The tail of crayfish is divided into three sections, and the shrimp line can be removed by removing the tail in the middle and twisting it;

5. Cut off the shells on both sides with scissors and remove the gills;

6. Under the eyes of the public, cut the head with scissors (don't cut too much, the shrimp yellow will disappear if you cut too much, and you can't cut too little, and it's not easy to remove the dirty things), and remove the dirty things inside;

7. Heat the oil in the pot. When it is 60% hot, add pepper, ginger slices, garlic cloves and dried peppers, and stir-fry fragrant leaves for fragrance.

I have a large lobster recipe here.

Ingredients: 750g of live lobster, 2 dishes of Chaozhou orange oil salt, 2.5g of white lard, 75g of ginger, 3g of white wine, 5g of coriander15g, and 20g of raw onion.

Production method:

1. Wash the original lobster, chop off its feet, chop it into pieces, gently lift it with a knife and put it down first. Open your head, clean the shell and shrimp tendons, and chop them on the shrimp feet. Open the tail, pick up shrimp excrement and chop the shell on your feet.

2. Put the white wine in a small bowl, add salt, spread it on the shrimp, put the onion on the shrimp and steam it in a steamer for 8 minutes. After taking out, scoop up ginger and onion, pour white lard, sprinkle coriander and orange oil on the side of the dish and serve.

note:

1. When killing shrimp, be sure to clean the gills and shrimp excrement, so that the steamed shrimp is delicious and odorless.

2. put it in a steamer and steam it with strong fire (the steam will go straight up, but it will not sway when it meets the breeze, that is, it will be full of strong fire). Grasp the time, and do not exceed 10 minutes. The lobster steamed in this way is crisp and tender, but it is not noodles.

Flavor characteristics:

1. Dragon is a thick, long and thick animal with hard and prickly nails and fresh and delicious meat. This is a precious seafood. Jinxiang lobster is produced in the southeast sea area of China, each weighing several kilograms, and it is a delicacy at a senior banquet.

2. This product is a traditional Chaozhou cuisine. Cooking, ancient steaming In Song Renzong, Zhao Zhen's name is taboo, and all steamed things are changed to cooking; After Yuan and Ming Dynasties, cooking was changed to steaming in many places, but Chaoshan dialect remained. "Raw boiled lobster" is steamed with strong fire until it is just cooked, with crisp and tender meat and delicious taste. It is soaked in orange oil to stimulate appetite and sober up.