Current location - Recipe Complete Network - Food recipes - How to cook lobster delicious and simple?
How to cook lobster delicious and simple?

how to make lobster delicious? Simple and not too complicated

1. Brush the whole body of lobsters under the faucet one by one with a clean toothbrush (pinch their backs tightly to avoid being pinched);

2. Cut off the beard fork with big scissors and soak it in clear water for later use;

3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first, then shredded ginger can be finished), each piece of ginger is about 5mm square;

4. Cut two green onions into minced scallions (the method is the same as above);

5. Peel two garlic heads, remove the roots of garlic cloves and smash them with the back of a knife;

6. Cut the dried peppers into filaments with scissors (one bag of dried peppers can still be packed in a "delicious" small bag);

7. a small bag of pepper;

8. a small bowl of salad oil (about 25ml);

9. Cooking wine, soy sauce, vinegar, salt, white sugar, white pepper, salt and pepper, chicken essence;

Start hot work:

1. Add a small bowl of salad oil into the wok, turn on a small fire, and slowly fry the shredded pepper and pepper;

2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into a wok and stir fry;

3. Add white sugar and salt after fragrance;

(Because the shrimp shell is thick and hard, it is not tasty, so it is recommended to put more salt than it usually feels)

4. Change the fire and pour the shrimps after water control. Because the shrimps feel hot and spicy at this time, they will crawl out one after another.

So please note: after that, you must hold the pot cover with your left hand and the spatula with your right hand to prevent the situation from being out of control.

5.

6. Pour in about two teaspoons of soy sauce and a little vinegar, and stir-fry a few times;

Stir-frying process:

1. At this time, the shrimp basically changed from deep red to bright fire red, and it is slowly getting into the taste, so it is necessary to continue to stir fry; (It is suggested that the range hood and the exhaust fan be turned on to the maximum, so it is not excluded that the cooks will be covered with runny nose and tears, so a wet towel should be prepared at the same time.)

2. After stir-frying for 5-1 minutes, the fire can be reduced to medium and small, and appropriate amount of white pepper, salt and pepper and chicken essence can be added;

3. If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before cooking. (Be careful: not many people taste one or many people taste one each, remember to remember! ! In order to avoid the event that crayfish only have shell pliers that can't be found)

4. In addition, please don't add water at any time during the whole process; (except in the case of fire and explosion, which cannot be prefabricated)

It can finally be served on the table

1. You can choose a flat chassis with a slight wall height, hold about ten at a time, and take a small amount of soup to soak the bottom of the tray;

2. serve the plate in fractions;

3. With other summer cold dishes, it is best to cook peanuts and edamame, which can also catch food by hand;

refer to the recipe:

spicy crayfish. A catty of crayfish, wash the belly with a toothbrush. Remove the catgut. The oil is about two taels, and this thing smells good with more oil. Chop the onion, ginger and garlic, and also chop the three peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry until fragrant, add crayfish, stir-fry, add chopped onion, ginger, garlic and pepper one after another, stir-fry, pour a glass of beer into the pan, and cover the pan to stew. After three minutes, add sugar and salt, stir-fry and then stew. After three minutes, the pan is ready to eat. It takes 12 minutes from the pot to the pot. Description: Crayfish sells well in June, which is a godsend. It is generally thought that it may be troublesome, and it is rare to do it yourself. In fact, cooking twice is faster than ordinary home cooking. What needs to be mastered is that, first, it must be washed. This thing is rich in nutrition, but the paddy field is unclean, so we must pay attention to it; Second, we must draw the gut, which is a place for shrimp to hide evil and accommodate evil, and must be removed. The method is to pinch the shrimp head with the left hand, separate the shrimp tail with two fingers with the right hand, press the middle piece of the shrimp tail with the thumb and forefinger, and pull it out with force. Friends in Beijing are no strangers, and sometimes they eat their teeth, that is, the owner of the small shop steals work and doesn't draw the catgut.

how to cook lobster is delicious and simple?

simple method of lobster: boil the bottom of the pot in shallow water with a depth of 2cm, add the lobster, cover it, boil it for 15 minutes after the water is boiled again.]

American lobster

1 lobster (4g), 4g butter

5g onion, 75g fresh tomato, 15g brandy

1g fish or shrimp soup.

production method 1. cut off the whiskers, guns and feet of the lobster and wash it. Boil in boiling water for 15-3 minutes (when boiling, put proper amount of salt in the water and cover it), take out after cooking, take out lobster meat after cooling, and sprinkle with refined salt and pepper.

2. Stir-fry lobster meat and onion slices with butter, stir-fry slightly, and then add brandy and shrimp soup.

3. Add diced fresh tomatoes and boil for about 15 minutes.

4. put the head and tail of the lobster into a long plate, and put the fried shrimp meat in the middle of the head and tail of the lobster to form a lobster shape.

5. Put mashed potatoes around it (mashed potatoes are squeezed into a flower field shape in a flower squeezing bag) and decorate it with cooked peas and carrots.

lobster with onion and ginger

Ingredients: seasoning wine, chicken soup, sugar, starch, onion, tender ginger, sauce oil (fresh sauce), salt,

1. Mix the wine, chicken soup, sugar and a little starch into a small bowl of marinade;

2。 Cut fresh lobster in half and then cut into sections;

3。 Evenly sprinkle powder on the incision of lobster;

4。 Stir-fry the lobster section in the oil pan, and pick it up after the shrimp shell turns red;

5。 Put one piece of onion and one piece of ginger in the oil pan (flat fire) and stir-fry until fragrant (more onion and ginger is better)

6. Stir-fry the lobster pieces with onion and ginger (about two minutes),

7. Pour in the marinade, cover the pot and stew for 5~ 6 minutes.

Ingredients:

1 lobster (weighing about 1.5 kg) and a little lettuce.

ingredients:

a little soy sauce and mustard respectively.

Practice:

1. Unscrew the lobster head, cut the lobster body from both sides with a knife, and take the meat.

2. Take a dragon boat, with ice on its hull and lettuce on the side.

3. Put the lobster meat in ice water for a while, take it out, batch it into pieces, and put it on the dragon boat. Mix soy sauce and mustard well and dip them as seasoning.

Features:

Shrimp meat is tender, smooth and elastic.

The way lobster is cooked is simple and delicious

Spicy crayfish ingredients: crayfish, spices, garlic, peppers and so on. Operation: (1) First, remove the head and tail, pull out the back tendon and wash the crayfish; (2) frying in an oil pan; (3) Put pepper, garlic and ginger in a frying pan, stir-fry until fragrant, then add water, spices (thirteen or eighteen spices), fragrant leaves, monosodium glutamate, wine, salt, monosodium glutamate, etc., and finally add lobster and cook for 2 minutes to taste. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Method of making spicy crayfish: raw materials:. 2, from the oil pan, the oil is burned to 5% heat. After the dried peppers of the peppers are fried, the onion, garlic cloves and ginger slices are sauté ed, then the crayfish, salt, soy sauce and sugar are fried in the pan for a while, and a little water is added to fry until the soup is thick. Boil the soup with a big fire. When the crayfish is cooked, simmer it with slow fire, add chicken essence and turn off the heat. Take out the crayfish for later use. 3, another wok, add sesame oil to heat, put the crayfish into the pot and slide out of the fragrance to serve. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Roasted crayfish: Roasted ingredients: shallots, ginger, garlic and pepper. Burning method: 1. It is best to use a large iron pan, which can be fried much more. Generally, no one cooks lobster with a small plate; 2, the pot is hot, the oil should be put more, because this dish is mainly fried, there is not much oil, and it will be burnt off immediately, how can it be done? 3, the onion is knotted, the ginger and garlic slices are put into saute, and then dried spices such as pepper and dried pepper are added. The pepper has to be cut open to have a taste; 4. Put the shrimp into the pot, stir-fry it with high fire, pour a spoonful of yellow rice wine, and put salt after 1 minute, so that it will taste good. Just stir-fry it all the time, add soy sauce and sugar, stir-fry it again, drain half a bowl and cover it; 5, after three or four minutes, open the lid, clip out the onion knot, and put monosodium glutamate, pepper and shallots into the pot. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Fancy crayfish recipe ingredients: 1g crayfish and 1g ginger. Half a tablespoon of mushroom essence. Exercise: 1. Heat the oil to 5% heat with high fire, pour in the pepper and stir it gently with a spatula, and adjust the fire to medium heat. After half a minute, add ginger and garlic cloves, stir fry slowly for 1 minute, and then adjust the fire to high fire again. When the oil temperature is extremely hot, stir fry the lobster tail. When all the lobster tails turn bright red, add the chopped pepper and Pixian watercress and stir fry repeatedly for about 3 minutes. Turn off the fire. 2. Put out half of the lobster tail and red oil, heat the remaining half in the pot with medium heat, add orange meat and stir-fry for half a minute, add a cup of clear water, and the amount of water should be moderate. Cover the pot and simmer for 5 minutes, turning it twice to make the shrimp tail absorb the soup evenly. When the soup reaches 1/3, add a little chicken essence and take off the pot. Take out the shrimp tail plate with chopsticks and sprinkle orange peel on the surface. Add coriander segments, stir-fry quickly and evenly, pour a little water and drain, add a little mushrooms and stir-fry evenly. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Method: remove intestines, gills and whiskers from lobster, wash it, stir-fry it in oil pan until it turns red, add onion, ginger, pepper, thirteen spices and soy sauce, mix well, add water and stew until it is thorough. Features: Lobster is red in color, salty and fresh in taste, and unique in flavor. In Xuyi and Huaiyin areas, crayfish are braised without thirteen spices, but dried peppers and soy sauce are used, and onions are reused ... > >

How to cook shrimp is the simplest and most delicious

Boiled shrimp

Wash it and prepare onion and ginger (sliced onion and ginger).

Practice:

1. Add oil, which is more than ordinary cooking. If you like to fry the shrimp skin crispy, you can add more oil.

2. Add pepper, dried pepper, onion ginger, etc., except onion ginger, put them according to your own preferences, and it is no problem if you don't put them.

3. Stir-fry shrimps (or fried shrimps) until they are cooked. The length of time depends on your own requirements for crispness. I like fried shrimps crispy.

4. After frying, add the sauce and continue to fry until it tastes delicious. The length of time can be determined by your own taste. No salt, monosodium glutamate and chicken essence are needed. The key is to keep stirring. You can add water or not. If you want to add water, you can only add a little at a time, because this method highlights the dry fragrance.

5. Sauce refers to all kinds of Chili sauce or chilli sauce available in the market. I like to use pickled pepper sauce best, and one to two spoonfuls can be used for one catty of shrimp.

This method is simple. Anyone who cooks for the first time can do well. Anyway, it's all the flavor of the sauce, and it sells better.

Boiling means boiling a pot of water, then pouring it into the shrimp. As long as the water boils again, immediately take it out, prepare a small bowl of light soy sauce, put two chopped dried scallions in it, and then peel the shrimp and dip it in the light soy sauce to eat it.

It is more complicated to cut off the front of the head (beard and hard shell) and shrimp feet, and then burn it with a knife. After smelling the fragrance, pour in the fried shrimp, stir-fry it quickly and pour in the light soy sauce, or add a little light soy sauce, and splash a little cooking wine before taking out the pot, to make it ...

First, the method of spicy shrimp

Raw materials: live shrimp (about 2 ounces per catty)

Ingredients: potatoes, winter bamboo shoots, celery and green onions

Seasonings: crab sauce, green onions.

Production process:

Step 1: Peel the potatoes and cut them into pieces, cut the winter bamboo shoots, cut the celery into strips, and cut the green onions into pieces, just a little each, and set aside.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp to make them tasty later.

Step 3: Put a proper amount of crab oil in a wok, then add a little dried Chili and stir-fry twice. Put the shrimp, potato, winter bamboo shoots, celery sticks and green onions in the wok and stir-fry them back and forth.

step 4: after frying for several times, the ingredients are almost cooked, add crab sauce, then add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.

Step 5: Stir-fry until the shrimp body is curled and turns orange-red, that is, the shrimp has been cut off, and then it can be taken out of the pot.

taste of the dish: the sauce is fragrant, fresh and slightly spicy, and the shrimp meat is tender and delicious.

characteristics of the dish: this dish is an authentic Sichuan cuisine. Prawn contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by human body. Eating it in autumn and winter can enhance the cold resistance.

Note: First of all, you can't fry the crab sauce, and the crab sauce is made in secret by the store, so if you want to cook it, you can use the mixed sauce of sweet noodle sauce and seafood ridge instead, and try to make a spicy shrimp!

Second, oily and spicy shrimp

Ingredients:

5g

5 dried peppers

1 tablespoon chopped garlic (15g)

2 tablespoons shredded ginger (3g)

1 tablespoon shredded green onion (15g)

2 tablespoons oil (3ml)

Cooking wine.

1 teaspoon (5g) of salt

Method of making:

1. Cut the shrimp from the back, remove the shrimp line, wash it, add cooking wine and marinate it for 1 minutes.

2. Heat the oil in the pot on medium heat, and when it is 7% hot, add the dried Chili, minced garlic, shredded ginger and shredded green onion to saute, then add the marinated shrimp and stir-fry for a while. 25g of seasoning cooking wine, proper amount of refined salt, 3g of sugar, 5g of monosodium glutamate, 1g of peanut oil, 25g of sesame oil, 2g of aniseed, 75g of onion, 5g of ginger slices and proper amount of clear soup.

Practice:

1. Wash the prawns, cut off their whiskers and legs, cut a small mouth from the shrimp gun on the head, and take out the sandbags.