Steamed lobster: this cooking method is relatively troublesome, but it is the first time to make lobster taste seafood! I hope everyone will try it when they are free on Sunday.
Drain 2 kg of cleaned lobster, peel off the shell at the head of the shrimp, pick out the yellow shrimp with chopsticks and put it back at the head of the shrimp (remember not to waste the yellow shrimp, the delicacy depends on it), and cut off the shell at the tail, and then peel it off at 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 go to the supermarket to buy bottled garlic, which should be bought in RT Mart. Everything is ready-two tablespoons (preferably a lot) of garlic paste, the salad oil can be minced with garlic paste, add salt (it should be slightly salty when it is salty, because water will enter during steaming), use chopsticks to stir the garlic paste and salt (mustard sauce), put the garlic paste and oil into the cut of lobster with a spoon, put it in a pan, and steam it for 5-7 minutes after the fire is boiled.
Spicy lobster: 2 kg of clean lobster, onion, ginger, mother's spicy sauce and a bottle of soy sauce sugar. Add onion and ginger to the oil pan, add lobster and stir-fry shrimp until it turns red, add cooking wine, put the shrimp in the oil pan, add a little oil and two tablespoons of spicy sauce, stir-fry the sauce until it is fragrant, then add lobster, a little sugar in soy sauce, add water (water should not be over lobster), and the water must be drained, leaving a little halogen. Dry the water and you can put the lobster in a plate.
Most lobsters in the streets are either spicy or thirteen-fragrant. Although they are mixed with various spices, they smell fragrant and taste fragrant, but they always feel that the taste of spices seems to cover up the umami flavor of shrimp meat itself. As the name suggests, this clear water lobster is cooked with clear water at high temperature. Only onions, ginger and salt are added, and no other condiments are added, which keeps the original flavor of lobster meat. This seemingly simple method contains the essence of lobster delicacies, which is the best way to measure the quality of lobster. Ordinary lobsters should not be used to make clear water lobsters, because the quality of lobsters is uneven and the smell of soil is heavy. To make clear water lobster, it is necessary to select lobsters with no earthy smell in the middle of Hongze Lake, then wash them slightly, without digging the gills of the shrimps, and then cook them directly in clear water with onions, ginger and salt, and sterilize them with the help of the high temperature of water, while ensuring that the moisture and protein of the shrimp meat will not be lost. The shrimp meat made in this way is white and elastic, and the delicate taste of the shrimp meat is locked in the shrimp, which is similar to that of the Qingshuihe crab.
Friendly suggestion: Clear water lobster is to taste the delicious lobster meat itself, and it is best not to dip in any seasoning when eating, 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 kind of 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. The common barbecue seasonings in western food, such as milk and butter, were evenly spread on the larger lobster, and then the lobster was baked in the oven. Adjust the baking time according to the size of the individual lobster, and there can be no mistakes. Because lobster is different from ordinary meat, it has a hard and thick shell outside. If the baking time is not enough, the shrimp meat can't be cooked, and the fragrance of milk and butter can't penetrate into the shrimp meat. If the baking time is too long, the shrimp meat will lose too much water and elasticity, and the meat will become old and tasteless. Baked lobster is golden in color and shiny in oil. It is packed in a delicate small basket, just like a delicate work of art, which makes people feel unbearable and move chopsticks. When the shrimp shell is uncovered, a strong smell of wheat comes to your nose. When you chew the shrimp meat in your mouth, you will not know whether you are eating Chinese food or western food because of the delicious taste of shrimp meat, the milky smell of milk and the smell of butter. A small oven for general household use may not be warm enough to make such delicious food.
Friendly suggestion: the taste of Maiyang lobster is close to that of western food, so people who like the milk smell in western food can try it. However, the production process is a little complicated, and you need to wait before tasting.