In fact, I want to say that it is true that lobsters have parasites, but after being exploded several times at high oil temperature, they are constantly braised in the pot. What parasites have not been removed? In addition, lobster is particularly rich in nutrition, rich in minerals and protein, and it is a good natural food for people who have just been discharged from hospital or need supplements. As a chef, I really don't like lobster. It's not because lobster tastes bad or parasites. The reason may not be believed by everyone. It is because when I was a child, my family was poor and I couldn't afford to buy ingredients, so I often caught lobsters to eat, which led me to have no impulse to eat lobsters right away.
However, as a chef, I'm quite good at cooking lobster. Let's share with you the practice of braised lobster at home, which is spicy and delicious. At the same time, I will use the simplest words to express it, so that everyone can understand and understand. Friends, watch it with me.
Ingredients: 2 Jin of lobster.
Accessories: a handful of garlic seeds, many raw ginger onions, a handful of dried Chili peppers, 5 grams of oil consumption, 3 grams of Donggu Yipin Fresh, 4 grams of soy sauce 1 g, 4 grams of chicken essence monosodium glutamate, 3 grams of sugar, green pepper 1 a, beer 1 bottle, and 6 grams of thirteen spices.
Steps of home-cooked lobster
Q: Don't you need spices to roast lobster?
A: No, I'm sure you go to a restaurant for dinner. It's rare for a chef to cook lobster with seasoning. If you do, I'm sure the chef may not be very professional, because the lobster itself smells good. What's the point of adding spices?
Q: I've seen someone lose a lobster head. Why?
A: Some people may cut it off, but it is not recommended, because in the later cooking, the shrimp meat and yellow will fall out of the lobster, so the nutrition of the shrimp will also be lost.
Q: Is the lobster salty or sweet?
A: Yes, if you don't like sweet food, you don't need it, but the taste of lobster must be heavy and slightly salty, so that the lobster out of the pot tastes just right.
Q: What do you mean by frying ginger to the extreme?
A: To fry to the extreme means not to fry dry and black, but to fry brown, so that when you add water later, the fragrance of onion and ginger will gradually blend into the lobster.
Summary 1. Lobster can be said to belong to a kind of seafood, so burning lobster is not as complicated as everyone thinks, and it doesn't need too much seasoning, otherwise it will cover up the taste of lobster itself.
Summary 2. I believe everyone knows that the purpose of putting clear oil into bubbles is to make lobsters spit out some dirty things in their bodies. Some of them are sanitary and may invade bubbles one or two days in advance.
Summary 3. Personally, I think the fried oil in lobster should be thrown away. Why do you say that? Because fried lobster oil is particularly dirty, it can almost be described as turbidity. If it is used for cooking again, it is more or less unhealthy.
The home-cooked practice of lobster? To tell the truth, I haven't gone out to eat lobster this year. I made it at home. It is more economical to do it at home. The most important thing is hygiene. Some crayfish are really dirty. Wash them several times before eating.
Step 1: First, deal with the lobster. Put the lobster in a basin or pool, add some salt and vinegar, stir and soak for a while. Use scissors to cut off the whiskers on the front end, abdomen feet and tail of pliers, then brush the tail, abdomen and pliers with a brush, and clean them all before use. Then hold the tail in the middle by hand and turn it for half a turn, pull out the shrimp line and clean it again. Finally, cut off the tail with scissors, then peel off the shell of the head, remove the shrimp sac, head and lobster mouth, and tear off the shrimp cheeks.
Step 2: Boil boiling water in a large pot, pour in crayfish, and then add ginger slices and cooking wine. Don't turn the crayfish, lest the shrimp yellow fall out. Boil it completely for about five or six minutes, then remove the crayfish and drain it for later use.
Step 3: pat the garlic loose to remove the garlic skin, slice the ginger, cut the cucumber into thick strips, cut the onion into sections, and cut the coriander into sections for later use.
Step 4: Put more oil in the pot, add onion, ginger and garlic and stir-fry until fragrant, then add a special package and stir-fry until fragrant, then add crayfish and stir-fry evenly, then pour in beer, cover the pot and stew for a few minutes, then add cucumber and stir-fry evenly, then collect the juice over high fire and sprinkle with coriander.
Shisanxiang small lobster
Prepare ingredients: lobster, onion, ginger, garlic, dried pepper, green pepper, cucumber, star anise, pepper, thirteen spices, bean paste, beer, cooking wine, soy sauce, fresh taste, sugar and salt.
1. Wash the live lobsters bought in the market with a brush and soak them in salt water.
2. Take out the shrimp sausage. Methods Pull out the middle piece of shrimp tail by hand to pull out the whole shrimp sausage.
3. Boil the water in the pot, put the shrimp in, add a few drops of cooking wine, cook for a minute or two, and take it out for later use. Personally, I like to blanch with boiling water first, of course, boiling water is not needed.
4. Chop the onion, slice the ginger, chop the garlic and chop the dried pepper.
5. Heat oil in the pot, add onion, ginger, garlic, dried pepper, pepper and star anise and stir fry.
6. Pour the lobster into the pot, add appropriate amount of bean paste and stir well.
7. Add the right amount of thirteen spices and mix well, then add the right amount of beer.
Black bean sprout, also called small bean sprout, is a kind of sprout with black bean seeds in the middle and early stage of germination. Black bean sprout is a u