A, steamed big lobster
The steamed big lobster is a dish, the main raw material is lobster, the practice is to steam the lobster, often in people's wedding banquets, is the main dish in the banquet, the taste is slightly acidic.
Raw materials
Main ingredient: 100 grams of lobster
Seasoning: ginger 5 grams of vinegar 15 grams of sesame oil 1 gram each of the right amount
Practice
1. will be cleaned lobster put on a large plate, on the steamer basket with a high-flame steam for 10 minutes until cooked and removed;
2. Ginger chopped into raspberries;
3. lobster break open the shell (the shell to be Keep intact), shrimp meat diagonally cut into pieces;
4. Shrimp shell and shrimp meat yards into the original shape of the lobster on the table, with ginger paste, vinegar, sesame oil into a condiment to serve.
Two, spicy crawfish
1. crawfish cold, so the right amount of green onions, and ginger is very necessary, garlic can also be fishy and fragrant. Cumin and cinnamon leaves can add a unique flavor, coupled with the numbness of pepper powder and the spiciness of chili powder, this is the main ingredient I do spicy crayfish.
2. First, heat a wok, followed by a little oil in the wok. Burn to 9 minutes hot after the onion, garlic and ginger into the choking pot, then into the crayfish stir fry, and then add a little wine while frying. Remember to stir-fry the crayfish to a reddish curl, because only thoroughly stir-fry will be good flavor. Then add cumin, cinnamon leaves, pepper and chili powder and stir-fry, until the aroma can be added to the soy sauce. We recommend using the local Hai-O soy sauce, as it is too salty and the color is not strong enough.
3. In the completion of the above steps can be added to the water, in order to completely eradicate bacteria in the body of the crayfish and the crayfish meat can be fully flavored, be sure to add water to the crayfish and the state of the same plane and open enough fire.
4. Juice, due to more water, so this process is relatively long, please be patient, the crayfish will not be boiled time field and meat taste old. In the soup left after one-third, add sugar and then burn a few minutes
5. A few minutes later, a plate of fresh and delicious crayfish is done. Maybe some watchers say do lobster really need to be so complicated? In fact, it is very necessary. You can see from the above photo after fully cooked lobster are curled, while many snack bars lobster are not curled but straight. Why? This is because they then do just pour the lobster into the pre-mixed soup boiled just or crawfish in the pot before it has been hung. This made out of the crayfish is not only not delicious (the main performance of the meat is soft and inelastic and poor taste, shrimp meat is not flavorful), and very unhygienic.