1. How to adjust the dip of steamed lobster?

Ingredients: oil consumption+a little sugar+chicken essence+soy sauce+vinegar+sesame oil+onion, ginger and minced garlic, mix well.

Accessories: sliced onion and ginger.

Seasoning: cooking wine, salt, salad dressing, mustard sauce and rice vinegar.

Practice: Wash the shrimps with salt water, remove the mud intestines and put them on a plate.

Add onion and ginger salt, drop cooking wine, cover with microwave film and cook for 4 minutes until cooked. Serve with salad dressing, mustard sauce or rice vinegar.

2, crispy lobster practice

Ingredients: lobster 1 (about 1500g), water chestnut 100g, garlic moss 250g, broccoli 100g, bread flour 250g, Sichuan salt, egg white, pepper, monosodium glutamate, etc.

Practice: wash the lobster, remove the shrimp meat and chop it into mung bean-sized particles; Cleaning water chestnut, peeling, and cutting into fine particles; Mash ginger and onion into juice; Blanch broccoli in a boiling water pot, take it out, and mix well with Sichuan salt, monosodium glutamate and sesame oil; Blanched garlic seedlings are cut and mixed, and then woven into flowers for later use.

Put lobster meat and water chestnuts in a pot, add ginger, onion juice, Sichuan salt, monosodium glutamate, egg white, wet starch and pepper and stir well to form a dry paste for later use.

Take a big plate, sprinkle a layer of flour first, then squeeze the shrimp into 24 balls, put them on the bread flour, and roll a layer of bread flour for later use.

Set the pot on fire, add the refined oil to 70% heat, arrange the lobster shells and shape them, put them in the pot and fry them until they are mature, then put them in a plate, then put the shrimp balls in the pot and fry them until they are golden brown and cooked, take them out from the middle of the shrimp shells, put broccoli on both sides, put garlic sprouts and salt and pepper essence into a small plate and serve them at the same time.

3. Method of selecting big lobster

3. 1, pay attention to regional differences. To make high-quality lobster dishes, you must choose lobsters in the central waters of Hongze Lake. The lobster here is big, the meat is elastic, and the smell is small. The cooked lobster is easy to retain the umami flavor of shrimp meat.

3.2. When selecting lobsters, raw lobsters and live lobsters should be given priority to, and then further observe whether the meat content and meat quality are delicious. Lobster has a uniform head and body, a thin and smooth shell, a large body, lively movements and a close gap between the head and trunk, which is the top grade.

3.3. Pay attention to the freshness of lobster. Although lobster has strong vitality, it is difficult to transport and easy to die. Like eel and crab, it belongs to high protein food. Once they die, they go bad easily. Even if the cooking technique is excellent, the shrimp meat will be loose, dry and unpalatable, so dead lobster is absolutely unacceptable.

Steaming lobster at home

1, kill lobster

There are several ways: chopsticks stab all the way up from the urination port, and finally, they die. Or cut off the lobster head. You can also scald it with boiling water.

Step 2: Clean up

Poke water from the urination port with chopsticks.

Separate the head from the body with a knife, and lift the shrimp head, which contains edible shrimp brains. Throw away the shrimp stomach, remove the gills, cut off the lobster feet with scissors, and then cut the body into small pieces.

Step 3 set the table

Put the freshly processed lobster on a plate, and the shrimp body and edible shrimp feet can be placed on it.

Step 4 steam

Steam in a steamer for 10 minutes until cooked, and take out.

5, processing accessories

Chop ginger into paste, add shrimp and seasonings made of vinegar, sesame oil, salt and chicken powder, and steam for 5 minutes to taste.

Steamed Australian lobster

1, ready

Need to prepare: a large pot, salt, olive oil, white pepper, lemon.

Step 2 cook

First, prepare the water in the pot according to the size of the lobster, so that the water can drown the lobster.

Then put cold water on the fire, add salt, a tablespoon, about 30 white peppers. The amount of salt should make the water slightly salty.

After the water is boiled, put the lobster in, gently press it with a spoon, and don't stand on the water.

Then cover the pot and cook.

When the lobster with water starts to boil again, start counting. 1.5 kg lobster, cook for about 20 minutes. I bought lobster 1.4 kg, and I cooked it 17 minutes. At the same time, you can turn down the fire, use medium heat, you can open the lid and cook.

When the time is up, you can turn off the fire, then take out the lobster, drop a little water, and then put it on a plate to cool.

Step 3: Eat

There is nothing to say. Anyway, such a big lobster, cut vertically in the middle, is definitely easier to eat. Don't forget to look at the black line on the back of the lobster. If there is, you'd better pick out what you don't eat.