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 lobster's belly 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.