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This time, Erming recommends several different flavors of lobster tails!
Garlic Lobster Tail
1: Ingredients
Lobster (small) 500g
Garlic 3 cloves
Abalone juice moderate
Sea salt a little bit
Sugar a little bit
Some cooking wine a little bit
Ginger and green onion moderate
Water moderate
Canola oil moderate
Start a pot to burn a moderate amount of oil, sauté lobster tails and add a moderate amount of wine and cover and simmer for a while.
Garlic minced into garlic, pour into the pot and burst incense, add the appropriate amount of water and abalone juice, sea salt, sugar and simmer for a while.
Pour in the sautéed lobster and cook over high heat until the soup thickens (about 10 minutes).
To serve, sprinkle chopped green onion on the plate!
Tips:
In the production of garlic paste must be chopped do not use a garlic press, there are particles of garlic paste is delicious.
If the water for burning lobster can be used in stock there is no need for abalone juice.
Spicy lobster tail
One: Ingredients
Lobster tail 500g
Pixian Bean Sauce moderate
Scallion white section moderate
Ginger 5
Garlic 1 head
Dry Chili moderate
Mace moderate
Pepper moderate
Pepper moderate
Pepper moderate
Cinnamon few
Scented leaves 3 pieces
Some cooking wine
Beer 1 bottle
Two: Methods
Brush the lobster tails one by one with a small brush and set aside.
Blanch the shrimp tails in hot water for 2-3 minutes, drain and set aside.
Start a pot of oil, small fire to 5 into the heat, the onion, ginger and garlic, chili pepper, pepper, pepper, cinnamon and sesame leaves into the stir fry fragrance, and then pour into the appropriate amount of Pixian soybean paste to continue to stir fry out of the red oil.
Put into the prepared shrimp tail and appropriate amount of cooking wine and stir-fry quickly over high heat for 30 seconds.
Pour in the beer did not exceed the shrimp tail, turn to medium heat and stew for 5 minutes to collect the soup, in the almost finished soup add a little sugar to enhance the flavor!
Done, out of the pot on the plate.
Tips:
This dish itself has Pixian bean paste, so no salt, if there is a heavy taste in the addition of beer can be appropriate to put some salt.
If there is no cooking wine, you can use a small amount of white wine instead.
Steamed lobster tail
One: Ingredients
Lobster tail 400g
Scallion 2
Ginger 1 big piece
Garlic 1 head and a half
Beer half bottle
Dry chili pepper 8
pepper moderately
Hotpot seasoning half a packet
Second: practice
Slice the green onion, ginger, pat the garlic, clean the shrimp tail to control the water and standby.
Burn a little oil in a pan, when the oil is hot, put the onion and ginger fragrance, then put the shrimp tail stir fry a few times and then put the garlic stir fry, put a spoonful of soy sauce and two spoons of sugar stir fry.
Add the hot pot base and stir-fry, then add half a bottle of beer and mix well.
And then the peppercorns, dried chili peppers into the stir-fry, add a moderate amount of water just before the tail of the shrimp, stirring a cover to simmer for 8-10 minutes.
When the soup is almost dry, start the pot to plate! The first thing you need to do is to get your hands on some of the best food you've ever had!
Tips:
If you don't have fresh shrimp tails, you can also use frozen shrimp tails from the supermarket!
Because the hot pot base itself has butter, so less oil when frying shrimp tails, or it will be greasy!