Authentic lobster recipes, I believe many people like to eat lobster, and no one can refuse the delicious lobster. Lobster has long been one of the most common foods in our daily life, with high nutritional value and good taste. The following is an authentic lobster recipe.

Authentic lobster recipe 1 1, steamed Australian lobster with garlic

Ingredients: Australian lobster 1 1, 8 kg (live), Longkou vermicelli 0,2 kg. 0.2 kg garlic, 1 red pepper, 0.5 kg garlic.

Seasoning: 6 grams of salt, 5 grams of monosodium glutamate, 6 grams of chicken powder, 2 grams of sugar, 800 grams of salad oil (about 100 grams), 6 grams of carved wine from Gu Yue Longshan, and steamed fish black soybean oil.

Exercise:

1. After the lobster is slaughtered, steam the head and tail in a cage for 10 minutes, and then pose.

2. Cut the shrimp into 2cm pieces, add 3g of salt, 33g of monosodium glutamate and 3g of chicken powder, and marinate with carved wine for later use.

4. Cut the vermicelli into 6 cm long sections in warm water, and dry the bottom.

5. Garlic is processed into minced garlic. After 10 minutes, fry in a 40% oil pan, and add all the remaining seasonings to make garlic sauce.

6. Place the bottom of the vermicelli into a rectangle, put the lobster meat on it, pour the garlic sauce evenly, steam for 8 minutes on high fire, sprinkle with red pepper and stir-fry until fragrant.

Features: beautiful appearance, great food and fresh meat.

2. Stewed small Australian dragon with wild rice in Jintang

Raw materials: 200g of Aolong, 0/0g of wild rice/kloc-(steamed), 0/00g of pumpkin/kloc-,and 0/piece of kale/kloc-.

Exercise:

1, steamed pumpkin and mashed for later use; Lobsters are shelled to get meat, steamed from head to tail for dish decoration; Kale is cut into flowers.

2. Add egg white and starch to lobster meat, stir well and soak in warm oil to eat.

3. pumpkin juice, add thick soup and steamed rice, boil to taste, thicken with starch, and pour on lobster meat.

4. Kale is cooked in boiling water and placed on lobster meat. The whole dish is ready.

3, flame black pepper lobster

Composition: Oron 1.

Accessories: 20g of dried chopped green onion, 0g of ginger10g, 30g of garlic and 50g of Pleurotus eryngii.

Seasoning: black pepper juice 100g, fresh soy sauce 10g, butter 30g, sugar 15g, chicken powder 10g, and a little black pepper.

Exercise:

1, diced Pleurotus eryngii; Slice the dragon and add a little dried raw flour.

2. Heat the oil pan, fry the Australian dragon and remove it for later use; Then add Pleurotus eryngii, stir-fry until it is ripe, and pour it out together.

3. Take another pot, add butter to melt, then add dried onion, garlic and ginger slices to stir fry until fragrant, pour in seasonings such as black pepper juice, add lobster and Pleurotus eryngii together, season, stir fry evenly, put them in tin foil, and finally pour out flammable white wine from the tin foil and point it on the table.

4, sour soup lobster wonton

The main components are Xiaoqinglong 1, about 200g-250g.

Accessories: 5g onion, 65438 shrimps+000g minced meat, 50g wonton skin, 6 pieces.

Seasoning eggplant red sour soup 250g salt (gravy) 2g white pepper (gravy) 0, 1g egg white (gravy) 1.

Cooking steps

1, lobster meat, cut into large grains, shrimp paste, chopped green onion, mixed with lobster meat, minced meat and marinade, wrapped into wonton, fried until raw;

2. Steam the lobster shell, stir-fry the shrimp paste, add the red sour soup, thicken it, and pour it into a container.

Cooking points: the oil temperature of fried wonton should be high rather than low. Wonton needs to be crispy outside and tender and juicy inside.

500 grams of eggplant bright red sour soup, 7 grams of concentrated chicken juice 16 grams of white vinegar, and 25 grams of Italian tomato-flavored juice powder 1 1 g, and mixed evenly.

5. Baked lobster in red soup

The main ingredient is Australian red dragon 1, about 1000g.

Accessories: buckwheat noodles 250g, broccoli 150g, garlic 15g, dried onion 20g and ginger rice 8g.

5 grams of seasoned chicken powder, concentrated seafood juice 10, 60 grams of Le Jia yellow juice powder, spicy red soup juice 10, 5 grams of salt, 5 grams of sugar and 0/000 grams of water.

Cooking steps

1. Slaughter the lobster, cut it into pieces and wash it for later use;

2, lobster powder is afraid of oil, soba noodles are put into the bottom taste and put into the chassis;

3. Stir-fry the small ingredients, add water, add seasoning, add lobster pieces, stew and thicken;

4. Serve with broccoli after flying.

6. Lobsters in the typhoon shelter under the bridge

Ingredients: lobster cub, typhoon shelter material, fried garlic.

Method:

Wash lobster larvae, cut into pieces, fry in hot oil until 80% mature, take out and drain for later use; Take another pot, stir-fry the ingredients in the typhoon shelter with the fried lobster, and put them on the plate with the fried garlic.

Comments: crisp outside and tender inside, dry and delicious.

Formula: fried bread crumbs, fermented soybean, fried garlic and red pepper rice.

Authentic lobster recipe 2 braised crayfish

Ingredients: crayfish, garlic, ginger, onion, star anise, fragrant leaves, dried Chili, pepper and coriander.

Exercise:

1. Wash the crayfish one by one. Cut off the shells on both sides of the shrimp head, cut off the cheeks, hold the middle piece of the shrimp tail and pull it out, and the shrimp sausage will be pulled out. Brush the shrimp with a toothbrush;

2. Heat the oil pan, stir-fry the pepper, stir-fry the shallots, ginger, garlic and red peppers, stir-fry the shrimps, add wine, sugar and soy sauce to taste, add a little water, bring to a boil with high fire, and simmer for about 15 to 20 minutes until each shrimp turns red and the taste penetrates into the shrimps. Sprinkle one after the pan.

spicy crayfish

Ingredients: crayfish, scallion, ginger, garlic, dried pepper, pepper, oil, soy sauce, soy sauce, vinegar, steamed fish and soy sauce, cooking wine, salt and sugar.

Exercise:

1, put the oil in the pot, put the garlic slices, ginger slices, onion, dried pepper and pepper into the pot together, and pour the washed bearded crayfish;

2. Add light soy sauce, dark soy sauce, steamed fish, soy sauce, vinegar and cooking wine, add a small bowl of water, add salt and sugar, stir well, cover the lid, press the button, start the automatic cooking program, and put it on the plate after cooking.

Shisanxiang beer crayfish

Ingredients: crayfish, light soy sauce, beer, 13 powder, ginger, garlic and sugar.

Exercise:

1. Wash and brush the limbs of crayfish, control the moisture, add oil to the pot and stir fry crayfish;

2. Add seasoning, stir-fry for fragrance, add beer, cook together, dry and take out the pot.

Sauced crayfish

Ingredients: crayfish, green and red pepper slices, garlic, onion, cooking wine, soy sauce, bean paste and sugar.

Exercise:

1, decapitate crayfish, cut tail, extract intestinal mud, wash and drain, add 1 spoon cooking wine, 1 spoon soy sauce, and marinate for 15 minutes. Chop garlic, chop onion and slice green pepper;

2, the oil pan is hot, add garlic cloves, and the green and red pepper slices are fragrant. Add half a spoonful of bean paste and stir well;

3. Pour in crayfish, stir well, add 1 tablespoon cooking wine, half a spoonful of sugar, simmer for a while, and sprinkle with chopped green onion.

Boiled crayfish

Ingredients: crayfish, onion, ginger, pepper, pepper, cinnamon, star anise, dried tangerine peel, fragrant leaves, angelica dahurica, salt and cooking wine.

Exercise:

1, put a proper amount of water in the pot, which is less than all the prepared crayfish, and add all the seasonings in the seasoning strip;

2. Pour the washed crayfish into the fire. After the fire boils, turn to medium heat and stew for 7 or 8 minutes, then turn off the fire.

Authentic lobster recipe 3 I. Thirteen fragrant crayfish

Composition:

Ingredients: crayfish1000g, 60g onion, 30g garlic cloves, 55g ginger and 500g beer.

Seasoning: 25g Pixian bean paste, 2g salt, 2g pepper, 10g soy sauce, 6g shisanxiang powder, 5g sugar and a proper amount of rapeseed oil.

1. Prepare the ingredients, remove the head of the lobster, wash and drain the shrimp line, put the shrimp yellow in another bowl, shred the onion, slice the ginger and dice the garlic cloves.

2. Heat the wok until it smokes, and then pour in rapeseed oil.

3. Rapeseed oil should also be heated and smoked, which can stimulate the fragrance of oil to the greatest extent.

4. Pour in the lobster and fry for half a minute, then turn to low heat and fry for about 1 minute, then fry the lobster shell and take it out.

5. Leave a little oil in the pot, pour in shredded onion and ginger slices, fry until golden brown, then remove and leave the oil.

6. Stir-fry ginger and garlic, then stir-fry Pixian bean paste and red oil, stir well, and then stir-fry shrimp for a while.

7. Pour in beer and add 1 small bowl of water.

8. After the fire boils, pour in the fried crayfish.

9. Add salt, pepper, soy sauce and 23/3 powder, and turn to low heat for about 10 minutes.

10, turn on the fire again to collect the juice, add white sugar and the remaining one-third of thirteen fragrant powder to taste for half a minute, and then take out the pot.

Shrimp washing coup:

Pour 1 tbsp of white vinegar, 1 tbsp of baking soda and 1 tbsp of white wine into a basin, then add a proper amount of water and mix well, remove the head and gills of the lobster, then soak it in the prepared solution for 5- 10 minutes, and brush it with an old toothbrush for 2-3 times.

Second, steamed crayfish

Composition:

Ingredients: 500g crayfish, garlic 1 head, 2 slices of ginger, a little chicken essence, 5g sugar, oyster sauce 1 spoon, cooking wine 1 spoon.

Accessories: appropriate amount of salt

1. Buy the crayfish first, then rinse it, put it in a basin, add light salt water, and let it spit out dirty things. Remember to change the water several times on the way. Then wash the crayfish carefully with a toothbrush, then cut off the head and sandbags, pull out the tendons of the tail, and wash it again for use.

2. Garlic and ginger are crushed with a cooker and fried in a wok until slightly yellow. When frying garlic, put only half and keep the other half for later use.

3. Then add oyster sauce, cooking wine, sugar, chicken essence and a little salt, stir-fry and turn off the heat.

4. Separate the processed lobster from the middle and put it on the plate. Try to arrange neatly in one direction and one order. This makes it easier to steam away and steam through.

5. Pour the fried garlic seasoning evenly on the surface of crayfish. Then put it in the steamer. This rice steamer 10 second can release hot air, which is very convenient. If an ordinary steamer is used, the steaming time should be controlled at about seven to eight minutes. Because this pot is transparent, you can directly see the steamed state of shrimp inside.

6. Steamed lobster, please take it out as soon as possible. Be careful not to steam for too long to avoid steaming the shrimp.

7. Take out the steamed lobster and put the remaining minced garlic into the lobster plate. Heat the oil in the pan and pour the hot oil on the steamed lobster.

Third, spicy crayfish

Composition:

Ingredients: two Jin of lobster and two spoonfuls of Pixian watercress.

Accessories: onion 1 root, ginger 1 root, garlic 1 root, 2 star anise, a little pepper, 2 fragrant leaves and cinnamon 1 block.

Ingredients: 2 teaspoons of sugar, salt 1 teaspoon, spiced powder 1 teaspoon.

1, buy lobster, soak it in water, and stir it in circles with chopsticks for a while, and a lot of dirty floccules will come out. Then soak for a while and then stir. Change the water and stir again. This is especially suitable for big lobsters. You don't have to pick them up and brush them one by one. Still relatively clean.

2. Lobster tail has three petals: left, middle and right. The petals growing at the top in the middle are pinched and twisted with the index finger and thumb to pull out the mud intestine.

3, put oil in the pot, twice as much as cooking. Heat and add dried crayfish. Stir well.

4. Add all the ingredients and stir fry until the crayfish turns red.

5. Take it out and use it.

6. Add the remaining oil in the pot to Pixian watercress and stir-fry until the watercress and oil blend. Add two teaspoons of sugar and one teaspoon of allspice powder and stir well.

7. Pour in crayfish and mix well.

8, a bottle of beer or a bowl of rice wine, the water is not enough, don't drown the lobster, just flush it. Add a teaspoon of salt.

9. Cook until the soup is half cooked. Turn off the fire, soak for a while, and the soup can be eaten when it is a little cooler.

Fourth, spoil salt water and ice crayfish.

Composition:

Ingredients: crayfish 1kg

Accessories: cooking wine 30ml, onion, brine 1l, ginger.

1. Wash the crayfish with a small brush. Or put it into a Tai Fang dishwasher, automatically clean it, take it out and put it into a steaming tray. Add onion and ginger and sprinkle with cooking wine. Cover the non-porous steaming tray to prevent crayfish from escaping.

2. Adjust the steamer to normal steaming mode, preheat it to 100℃ and put it into the steamer. Set 15 minutes. After steaming for 5 minutes, take out the non-porous steaming tray and continue steaming for 10 minute.

3. After the lobster is taken out, it is slightly cold, put it in a deep bowl, and pour the bad salt water into the crayfish.

4, put in the refrigerator, refrigerated for more than 2 hours to taste, the best food.