Authentic lobster recipes, I believe many people like to eat lobster, and no one can refuse the delicious lobster. Lobster has been one of the most common foods in our daily life for a long time, with high nutritional value and good taste. The following is an authentic lobster recipe.

Authentic lobster recipe 1 1, steamed Australian lobster with garlic

Ingredients: Australian lobster 1 1, 8 kg (live), 0,2 kg of Longkou vermicelli. 0.2 kg garlic, 1 red pepper, 0.5 kg garlic.

Seasoning: 6 grams of salt, 5 grams of monosodium glutamate, 6 grams of chicken powder, 2 grams of sugar, 800 grams of salad oil (about 100 grams), 6 grams of Gu Yue Longshan Carved Wine, and steamed fish black bean oil.

Exercise:

1. After the lobster is slaughtered, put the head and tail into a cage and steam for 10 minutes, then pose.

2. Cut the shrimp into 2 cm pieces, add 3 g of salt, 33 g of monosodium glutamate and 3 g of chicken powder, and marinate with carved wine for later use.

4. Cut the vermicelli into 6 cm long sections in warm water and control the bottom of the water.

5. Garlic is processed into minced garlic. Rinse 10 minute, fry in a 40% oil pan, and add all the remaining seasonings to make garlic sauce.

6. Place the bottom of the vermicelli into a rectangle, put the lobster meat on it, evenly sprinkle with garlic sauce, steam for 8 minutes on high fire, sprinkle with red pepper and stir-fry until fragrant.

Features: Beautiful appearance, delicious dishes and fresh meat.

2. Stewed small Australian dragon with wild rice in Jintang

Raw materials: 200g of Aolong, 0/0g of wild rice/kloc-0 (steamed), 0/00g of pumpkin/kloc-0, and 0/tablet of Chinese kale.

Exercise:

1, steamed pumpkin and mashed for later use; Lobsters are shelled to get meat, steamed from head to tail and decorated in plates; Kale is cut into flowers.

2. Add egg white and starch to lobster meat, mix well and soak in warm oil to eat.

3. Add thick soup and steamed rice to pumpkin juice, boil and season, thicken with starch and pour on lobster meat.

4. Kale is cooked in boiling water and put on lobster meat. The whole course is finished.

3, flame black pepper lobster

Composition: Aolong 1.

Accessories: 20g of dried chopped green onion, 0g of ginger10g, 30g of garlic and 50g of Pleurotus eryngii.

Seasoning: black pepper juice100g, fresh soy sauce10g, butter 30g, sugar15g, chicken powder10g, and a little black pepper.

Exercise:

1, and the Pleurotus eryngii is diced; Cut the dragon into pieces and add a little dry flour.

2. Heat the oil pan, fry the Australian dragon and remove it for later use; Then add Pleurotus eryngii, stir-fry until it is ripe, and pour it out together.

3. Take another pot, add butter to melt it, then add dried onion, garlic and ginger slices to stir fry until fragrant, pour in black pepper juice and other seasonings, add lobster and Pleurotus eryngii together, season, stir fry evenly, put it in tin foil, and finally pour the flammable white wine out of the tin foil and light it on the table.

4, sour soup lobster wonton

The main component is Xiaoqinglong 1, about 200g-250g.

Accessories: 5g onion, 65438 shrimps+000g minced meat, 50g wonton skin, 6 pieces.

Seasoned eggplant bright red sour soup 250g salt (marinade) 2g white pepper (marinade) 0, 1 g egg white (marinade) 1.

Cooking steps

1, lobster meat, cut into large grains, shrimp paste and chopped green onion, mixed with lobster meat, minced meat and marinade, wrapped in wonton and fried until raw;

2. Steam the lobster shell, stir-fry the shrimp paste, add the red sour soup, thicken it, and pour it into a container. Serve.

Cooking points: the oil temperature of fried wonton should be high rather than low. Wonton needs crispy outside and tender and juicy inside.

500 grams of eggplant bright red sour soup, 7 grams of concentrated chicken juice 16 grams of white vinegar, and 25 grams of Italian tomato-flavored juice powder 1 1 g, made and mixed evenly.

5. Baked lobster in red soup

The main ingredient is Australian red dragon 1 about1000g.

Accessories: buckwheat flour 250g, broccoli150g, garlic15g, dried onion 20g and ginger rice 8g.

5 grams of seasoned chicken powder, concentrated seafood juice10g, 60g of Le Jia yellow juice powder, spicy red soup sauce10g, 5g of salt, 5g of sugar and water1000g.

Cooking steps

1. The lobster is slaughtered, cut into pieces and washed for later use;

2, lobster pieces are afraid of oil after powder, and soba noodles are put into the bottom flavor and put into the chassis;

3. Stir-fry small ingredients, add water, add seasoning, add lobster pieces, and stew to thicken;

4. Serve with broccoli after flying.

6.lobster in the typhoon shelter under the bridge

Ingredients: lobster, typhoon shelter, fried garlic.

Method:

Wash and cut lobster larvae into pieces, fry them in hot oil until they are 80% mature, then take them out and drain them for later use; Take another pot, stir-fry the ingredients in the typhoon shelter and the fried lobster, and put them on the plate with the fried garlic.

Comments: crisp outside and tender inside, dry and delicious.

Formula: stir-fried bread crumbs, douchi, stir-fried garlic and red pepper rice.

Authentic lobster recipe 2 braised crayfish

Ingredients: crayfish, garlic, ginger, onion, star anise, fragrant leaves, dried red pepper, pepper and coriander.

Exercise:

1. Wash the crayfish one by one. Cut off the shells on both sides of the shrimp head, cut off the gills, hold the middle piece of the shrimp tail and pull it out, and the shrimp intestines will be pulled out. Brush the shrimp with a toothbrush;

2. Heat the oil pan, add chili and stir-fry until fragrant, add onion, ginger, garlic and red pepper, add shrimp and stir-fry until fragrant, add wine, sugar and soy sauce to taste, add a little water, bring to a boil with high fire, and simmer slowly for about 15 to 20 minutes until each shrimp turns red and the taste penetrates into the shrimp. After the pan, sprinkle one.

spicy crayfish

Raw materials: crayfish, scallion, ginger, garlic, dried pepper, pepper, oil, soy sauce, soy sauce, vinegar, steamed fish and soy sauce, cooking wine, salt and sugar.

Exercise:

1, put the oil in the pot, put the garlic slices, ginger slices, onion, dried pepper and pepper into the pot together, and pour the washed crayfish with beards;

2. Add soy sauce, soy sauce, steamed fish, soy sauce, vinegar and cooking wine, add a small bowl of clear water, add salt and sugar, stir well, cover the lid, press the button to start the automatic cooking program, and put it into the plate when cooking is finished.

Shisanxiang beer crayfish

Ingredients: crayfish, light soy sauce, beer, 13 powder, ginger, garlic and sugar.

Exercise:

1. Wash and brush the limbs of crayfish, control the moisture, add oil to the pot and stir-fry crayfish;

2. Add seasoning, stir-fry for fragrance, add beer, cook together, dry and take out the pot.

Sauced crayfish

Ingredients: crayfish, green and red pepper slices, garlic, onion, cooking wine, soy sauce, bean paste and sugar.

Exercise:

1, cut the head and tail of crayfish, extract intestinal mud, wash and drain, add 1 spoon cooking wine, 1 spoon soy sauce and marinate 15 minutes. Chop garlic, chop onion and slice green pepper;

2, the oil pan is hot, add garlic cloves, and the green and red pepper slices are fragrant. Add half a spoonful of bean paste and stir well;

3. Pour in crayfish, stir well, add 1 spoon of cooking wine, half a spoonful of sugar, stew for a while, and sprinkle with chopped green onion.

Boiled crayfish

Raw materials: crayfish, onion, ginger, pepper, pepper, cinnamon, star anise, dried tangerine peel, fragrant leaves, angelica dahurica, salt and cooking wine.

Exercise:

1, put a proper amount of water in the pot, which is less than all the prepared crayfish, and add all the seasonings in the seasoning strip;

2. Pour the washed crayfish and fire. After the fire boils, turn to medium heat and cook for 7 or 8 minutes, then turn off the fire.

Authentic lobster recipe 3 I Shisanxiang small lobster

Composition:

Ingredients: crayfish1000g, onion 60g, garlic cloves 30g, ginger 55g and beer 500g.

Seasoning: 25g Pixian bean paste, 2g salt, 2g pepper, 00g 65438+ soy sauce, 6g shisanxiang powder, 5g sugar, and appropriate amount of rapeseed oil.

1. Prepare the ingredients, remove the head of the lobster, wash and drain the shrimp line, put the yellow shrimp in another bowl, shred the onion, slice the ginger and dice the garlic cloves.

2. Heat the wok until it smokes, and then pour in rapeseed oil.

3. Rapeseed oil should also be heated to smoke, which can stimulate the fragrance of oil to the greatest extent.

4. Pour in the lobster and fry for half a minute, then turn to low heat and fry for about 1 minute, then fry the lobster shell until crisp, and then take it out.

5. Leave a little oil in the pot, pour in shredded onion and ginger slices, fry until golden, then take out and leave the oil.

6. Stir-fry ginger and garlic until fragrant, then stir-fry Pixian bean paste and red oil evenly, and then stir-fry shrimp for a while.

7. Pour in beer and add 1 small bowl of water.

8. After the fire boils, pour in the fried crayfish.

9. Add salt, pepper, soy sauce and two-thirds of thirteen fragrant powder, and turn to low heat for about ten minutes to taste.

10, turn on the fire again to collect the juice, and add sugar and the remaining one-third of the fragrant powder to taste for half a minute before taking out.

Shrimp washing coup:

Pour 1 tbsp of white vinegar, 1 tbsp of baking soda and 1 tbsp of white wine into a basin, then add a proper amount of water and mix well, head-dry the lobster and remove gills, then soak the lobster in the prepared solution for 5- 10 minutes, and then brush it with an old toothbrush for 2-3 times.

Second, steamed crayfish

Composition:

Ingredients: 500g of crayfish, garlic 1 head, 2 slices of ginger, a little chicken essence, 5g of sugar, oyster sauce 1 spoon, cooking wine 1 spoon.

Accessories: appropriate amount of salt

1. Buy the crayfish first, then rinse it, then put it in a basin, add light salt water and let it spit out dirty things. Remember to change the water several times on the way. Then carefully clean the crayfish with a toothbrush, then cut off the head and sandbags, pull out the tendons from the tail, and clean them again for later use.

2. Garlic and ginger are crushed with a cooker and fried in a wok until slightly yellow. When frying garlic, put only half and keep the other half for later use.

3. Then add oyster sauce, cooking wine, sugar, chicken essence and a little salt, stir well and turn off the heat.

4. Separate the processed lobster from the middle and put it on the plate. Try to arrange them neatly in one direction and one order. This makes it easier to steam away and steam through.

5. Pour the fried garlic seasoning evenly on the surface of crayfish. Then put it in the steamer. This rice steamer can release hot air in 10 second, which is very convenient. If an ordinary steamer is used, the steaming time should be controlled at about seven to eight minutes. Because this pot is transparent, you can directly see the steamed state of shrimp inside.

6. Steamed lobster, please take it out as soon as possible. Be careful not to steam for too long to avoid steaming the shrimp.

7. Take out the steamed lobster and put the remaining minced garlic into the lobster plate. Heat the oil in the pan and pour the hot oil on the steamed lobster.

Third, spicy crayfish.

Composition:

Ingredients: two Jin of lobster and two spoonfuls of Pixian watercress.

Accessories: one onion, one ginger, one garlic, two star anise, a little pepper, two fragrant leaves and one cinnamon.

Ingredients: 2 teaspoons of sugar, 1 teaspoon of salt and 1 teaspoon of spiced powder.

1, buy lobster, soak it in water, and stir it in circles with chopsticks for a while, and a lot of dirty floccules will come out. Then soak for a while and stir again. Change the water and stir again. This is especially suitable for big lobsters, so you don't have to pick them up and brush them. Still relatively clean.

2. Lobster tail has three petals: left, middle and right. Pinch the petals growing at the top in the middle with your index finger and thumb, and screw out the mud sausage.

3, put oil in the pot, twice as much as cooking. Heat and add dried crayfish. Stir well.

4. Add all the ingredients and stir fry until the crayfish turns red.

5, put it out for use.

6. Add the remaining oil in the pot to Pixian watercress and stir-fry until the watercress and oil blend. Add two spoonfuls of sugar and one spoonful of spiced powder and stir well.

7. Pour in crayfish and mix well.

8, a bottle of beer or a bowl of rice wine, water is not enough, don't drown the lobster, just flush it. Add a teaspoon of salt.

9. Cook until the soup is half eaten. Turn off the fire, soak for a while, and the soup can be eaten when it is a little cooler.

Fourth, spoil salt water and ice crayfish.

Composition:

Ingredients: crayfish 1 kg

Accessories: cooking wine 30ml, onion, bittern 1 l, ginger.

1. Wash crayfish with a small brush. Or put it in a dishwasher in Tai Fang, wash it automatically, take it out and put it in a steaming tray. Add onion and ginger and sprinkle with cooking wine. Cover with a non-porous steaming tray to prevent crayfish from escaping.

2. Adjust the steamer to normal steaming mode, preheat it to 100℃ and put it into the steamer. Set 15 minutes. After steaming for 5 minutes, take out the non-porous steaming tray and continue steaming 10 minute.

3. After the lobster is taken out, it is slightly cold, put it in a deep bowl, and pour the bad salt water into the crayfish.

4, put in the refrigerator, refrigerated for more than 2 hours to taste, the best.