Lobster, as a superior product in seafood, is not only expensive, but also because of its sweet taste and changeable texture, which makes people who taste it enjoy it the most. Therefore, lobster has always appeared as a high-end dish in major high-end hotels. As a kind of lobster that people who love food yearn for, we can not only taste it in hotels, but also make it at home. So what is the family practice of lobster?

Ingredients: one lobster (about a catty and a half), one onion, five garlic, one tablespoon of butter, four slices of cheese and two bowls of fresh milk.

Practice: First twist off the lobster head, then lift it up, scrape off the gills and feet with a knife, and cut the head into coarse pieces. If there are coarse feet, beat them with the back of the knife to make them crack, then carefully cut off the two sides of the lobster body, remove the shrimp intestines in the middle, then cut them into pieces along the joints, and wash all the dripping and fleshy parts. Shred onion, and cut garlic into minced garlic. Heat a large pot of boiling oil, and the oil must be enough to boil. Sprinkle about two tablespoons of corn flour on lobster meat and glutinous rice respectively. First, fry the lobster meat in boiling oil until it is nearly done, then fry the lobster until it is done, and pour the oil. Stir-fry butter, onion and garlic. Stir-fry until it is slightly yellow and fragrant, then drop two bowls of clear soup and add 3/4 teaspoon of salt to taste. After the juice is boiled, add the fried lobster, add the cheese, cover the wok, add 3 teaspoons of corn starch to the fresh milk and mix well for later use. When the lobster is roasted to dryness, you can thicken it with fresh milk. When it is fully cooked, you can shovel it.

Tip: The frying oil must be boiled. If not, the lobster meat won't taste good, just like it's stale, so you must cook enough oil before frying the lobster. Another thing to note is that there are many kinds of cheese, some are salty and some are light. You should be careful when you use three teaspoons of salt. Also, you'd better prepare some raw flour water, because when drying water, if it is not dry enough, you can use raw flour water and add a little thickening to make the juice thick enough.

In a word, lobster is really delicious, not only because of its texture, but also because of its nutrition. It is rich in protein. Therefore, friends who love to eat can follow the above steps to make this garlic-flavored cheese lobster at home to ensure that you have a feeling of wanting more after eating it and want to eat it.