Three ways to cook lobster
Braised lobster: 2 kg of washed lobster, onion, ginger, vinegar and soy sauce sugar. Add hot onion and ginger to the oil pan, and add lobster. When the shrimp turns red, add cooking wine, a little vinegar and a proper amount of soy sauce, and add sugar (the amount of sugar depends on the amount of vinegar added) and water for a little longer than 10 minute. The water should be drained, suitable for southerners' tastes, fresh and sweet.
Steamed lobster: this cooking method is more troublesome, but it is the first time to make lobster-flavored seafood! I hope everyone will try it when they are free on Sunday.
Drain 2 kg of washed lobster, shell the shrimp head, pick out the yellow shrimp with chopsticks and put it back on the shrimp head (remember not to waste the yellow shrimp, the delicacy depends on it), shell the tail and peel it on both sides. Next, we will enter the most critical step-seasoning. Garlic salad oil If you like mustard, you can reserve mustard sauce. I recommend you to buy bottled garlic in the supermarket. You should buy it in RT Mart. Everything is ready-two tablespoons of mashed garlic (preferably a lot), salad oil can be chopped with mashed garlic, added with salt (a little salty when it is salty, because water will come in when steaming), stirred with chopsticks with garlic and salt (mustard sauce), put the mashed garlic and oil into the diced lobster with a spoon, put it in a pot, and steam for 5-7 minutes after boiling over high fire.
Spicy lobster: 2 Jin of clean lobster, onion, ginger, mother's hot sauce, and a bottle of soy sauce sugar. Add onion and ginger into the oil pan, add lobster and shrimp and stir-fry until they turn red, add cooking wine, add shrimp into the oil pan, add a little oil and two spoonfuls of hot sauce, stir-fry until the sauce is fragrant, then add lobster and soy sauce with a little sugar, add water (water should not be over lobster), and the water must be drained, leaving a little halogen. Dry the water and put the lobster on the plate.
Most lobsters in the street are either spicy or thirteen fragrant. Although mixed with various spices, it smells delicious and tastes delicious, but I always feel that the flavor of spices seems to mask the umami flavor of shrimp meat itself. As the name implies, this clear-water lobster is cooked with clear water at high temperature. Only onion, ginger and salt are added, and no other condiments are added, thus maintaining the original flavor of lobster meat. This seemingly simple method contains the essence of lobster food and is the best way to measure the quality of lobster. Don't use ordinary lobsters to make clear water lobsters, because the quality of lobsters is uneven and the smell of soil is heavy. To make clear water lobsters, it is necessary to select lobsters without earthy smell in the middle of Hongze Lake, then wash them slightly without digging shrimp gills, and then cook them directly in clear water with onions, ginger and salt, and sterilize them with the help of high temperature water, while ensuring that the moisture and protein of shrimp meat will not be lost. The shrimp meat made in this way is white and elastic, and the umami taste of the shrimp meat is locked in the shrimp, which is similar to that of the freshwater crab.
Friendly suggestion: Clear water lobster is to taste the delicious lobster meat itself. It is best not to dip any seasoning when eating it, so as to get the real taste of lobster.
Baked shrimp in wheat field
Lobsters can also be roasted. Grilled shrimp in wheat field is a lobster delicacy cooked in Chinese food and western food. The method of baking products in western food was applied to Hongze Lake lobster in China. Spread the common barbecue seasonings in western food, such as milk and butter, evenly on the larger lobster, and then bake the lobster in the oven. Adjust the baking time according to the size of a single lobster without any mistakes. Because lobster is different from ordinary meat, its shell is hard and thick. If the roasting time is not enough, the shrimp meat will not be cooked, and the fragrance of milk and butter will not penetrate into the shrimp meat. If the baking time is too long, shrimp meat will lose too much moisture and elasticity, and the meat will become old and tasteless. Roasted lobster is golden in color and shiny. Packed in a delicate small basket, like a delicate work of art, people can't help moving chopsticks. Uncovering the shrimp shell, a strong wheat smell came to the nose. When you chew shrimp meat in your mouth, you won't know whether you are eating Chinese food or western food because of the delicious shrimp meat, the milky smell of milk and the smell of butter. The small oven used by ordinary families may not be warm enough to make such delicious food.
Friendly suggestion: the taste of Maiyang lobster is close to that of western food. People who like the milk taste in western food can try it. However, the production process is a bit complicated and you need to wait to taste it.