First, spicy lobster tails.
material
Lobster tail 1 kg, dried pepper 10, pepper 10, 20 peppers, onion, ginger, garlic, yellow wine, soy sauce, salt, sugar, Pixian lobster sauce, oyster sauce and beer.
working methods
1. Heat the pan and pour in more cooking oil than usual. Stir-fry Chili, Zanthoxylum bungeanum and dried Chili with cold oil in a hot pot. Don't stir too much, stir fry over low heat.
2. After stir-frying, turn to medium heat and put in Pixian lobster sauce, which is spicy. After frying the red oil, put the onion, ginger and garlic into the bottom of the pot.
3. Turn to high fire, add lobster tails, stir fry over high fire, cook some yellow wine, and add oil consumption, soy sauce, salt and sugar for about 2 minutes after stir fry.
4. Pour in beer, about half of the lobster tail, turn to low heat and cover for about 5 minutes. Open the lid of the pot. At this time, if there is too much soup, turn to high fire to collect the soup.
skill
1. When frying seafood, you can add more onions, ginger and garlic to stir fry. 2. Using beer as the soup base can remove fishy smell very well, and it won't have the taste of beer.
Dried vegetables and shrimp skin fish soup
material
6 shrimp tails, 300g fat fish, 80g dried plum, a little chopped green onion and Jiang Mo. Appropriate amount of seasoning salt, chicken essence 1/2 teaspoons, 2 teaspoons of cooking wine and a little sesame oil.
working methods
1. Wash chubby fish and cut into pieces. Cut bevel edges on both sides of fish pieces, smear salt, marinate in cooking wine for about 10 minutes, and fry in hot oil until brown.
2. Remove the shrimp line from the shrimp tail meat, wash the prunes, blanch to remove salt, drain and chop.
3. Add a little salad oil to a hot pot, add chopped green onion and Jiang Mo to stir fry, add dried prunes to stir fry, cook cooking wine, pour in B cup of broth, add fat fish and shrimp tail, add salt and chicken essence after the soup is boiled, cook for 20 minutes, and pour in sesame oil.
Third, lemon lobster tail
material
2 shrimp tails, 1 cloves of garlic, a few parsley sticks, 3 lemons, 250g of unsalted butter and a proper amount of black pepper. Garnish: Cut the lemon in half with a flat cloth.
working methods
1. Preheat the oven to 200 degrees Celsius. Cut the lobster tail in half and wash it. Place the meat face up in a small baking tray.
2. Peel and smash garlic; Cut parsley into two spoonfuls of fine powder; Peel the lemon and juice it. Put it aside.
3. Mix garlic, butter, parsley, lemon peel, lemon juice and a lot of ground pepper, put them in a medium-sized cooking pot and heat them with slow fire until the butter melts.
4. Spread the butter mixture on the lobster and bake it in the oven for 10- 15 minutes until the lobster is cooked.
5. Decorate with lemon or lime petals and serve immediately.
Fourth, roast crayfish tail.
material
Lemon juice 1 tablespoon, olive oil 1/0ml, salt 1 teaspoon, Chili powder 1 teaspoon, white pepper 1/8 teaspoons, garlic1head, chopped, two small pieces.
working methods
1. Preheat the barbecue grill with high fire.
2. Squeeze the lemon juice into a small bowl and add olive oil to break up slowly. Add salt, pepper, white pepper and garlic and break up. Make it bigger with a big knife.