In fact, I want to say that it is true that lobsters have parasites, but after several explosions at high oil temperature, they are still kept stewing in the pot. Which parasites have not been removed? In addition, lobsters are particularly rich in nutrients, rich in minerals and protein. They are good natural foods for people who have just been discharged from hospital or need supplements. As a chef, to be honest, I don't like lobster very much. This is not because the lobster tastes bad or parasites. The reason may not be believed by everyone. It is because when I was a child, my family was poor and I couldn't afford to buy ingredients, so I often caught lobsters to eat, which led me to have no impulse to eat lobsters right away.
However, as a chef, I am good at roasting lobster. Next, I will share with you the practice of stewing lobster at home and make it spicy and delicious. At the same time, I will express it in the simplest and easiest words for everyone to understand and understand. Friends, watch it with me.
Ingredients: two Jin of lobster.
Accessories: a handful of garlic seeds, a handful of extra ginger onions, a handful of dried peppers, 5 grams of oil consumption, 3 grams of Donggu Yipin Fresh, 4 grams of soy sauce 1 g, chicken essence monosodium glutamate, 3 grams of sugar, green pepper 1 a, beer 1 bottle, and 6 grams of thirteen spices.
Steps of home-cooked lobster
Q: Don't you need spices to roast lobster?
A: No, I'm sure that when you go to a restaurant, the chef seldom cooks lobster and puts spices in it. If you have eaten it, I'm sure the chef may not be very professional, because lobster itself smells good. What's the point of adding spices?
Q: I have seen some people lose their lobster heads. Why?
A: Some people may cut it off, but it is not recommended, because in the later cooking, shrimp meat and yellow will fall out of lobster, so the nutrition of shrimp will also be lost.
Q: Is the lobster salty or sweet?
A: Yes, if you don't like sweetness, you can keep it, but the lobster must be heavy and slightly salty, so that the lobster tastes just right.
Q: What do you mean by frying ginger to the extreme?
A: To fry to the extreme means not to fry dry and black, but to fry brown, so that when water is added later, the fragrance of onion and ginger will gradually blend into the lobster.
Summary 1. Lobster can be said to belong to a kind of seafood, so burning lobster is not as complicated as everyone thinks, and it doesn't need too much seasoning, otherwise it will cover up the taste of lobster itself.
Summary 2. I believe everyone knows that the purpose of putting clear oil in the bubble is to make lobsters spit out some dirty things in their bodies, some of which are sanitary and may invade the bubble one or two days in advance.
Summary 3. Personally, I think the fried oil in lobster should be thrown away. Why do you say that? Because fried lobster oil is particularly dirty, it can almost be described as turbidity. If it is used for cooking again, it will be more or less unhealthy.
The home-cooked practice of lobster? To tell the truth, I haven't gone out to eat lobster this year. I made it at home. It is more economical to do it at home. The most important thing is hygiene. Some crayfish are really dirty, so you should wash them several times before eating them.
Step 1: First, deal with the lobster. Put the lobster in a basin or pool, add some salt and vinegar, stir and soak for a while. Cut off the beard on the front end, abdomen feet and tail of pliers with scissors, then brush the tail, abdomen and pliers with a brush, and then clean them all. Then hold the tail in the middle by hand and turn it for half a turn, pull out the shrimp line and clean it again. Finally, cut off the tail with scissors, then peel off the shell of the head, remove the shrimp sac, head and lobster mouth, and tear off the shrimp cheeks.
Step 2: Boil boiling water in a large pot, pour in crayfish, and then add ginger slices and cooking wine. Don't turn the crayfish, lest the shrimp yellow fall out. Boil it completely for about five or six minutes, then take out the crayfish and drain it for later use.
Step 3: pat garlic loosely to remove garlic skin, slice ginger, cut cucumber into thick strips, cut onion into sections, and cut coriander into sections for later use.
Step 4: Add more oil to the pot, add onion, ginger and garlic, stir-fry until fragrant, then add a special package, stir-fry crayfish evenly, then pour beer, cover the pot and stew for a few minutes, then add cucumber, stir-fry evenly, then collect the juice over high fire and sprinkle with coriander.
Shisanxiang small lobster
Prepare ingredients: lobster, onion, ginger, garlic, dried pepper, green pepper, cucumber, star anise, pepper, thirteen spices, bean paste, beer, cooking wine, soy sauce, extremely umami, sugar and salt.
1. Wash the live lobsters bought in the market with a brush and soak them in salt water.
2. Remove the shrimp intestines. Methods Pull out the middle piece of shrimp tail by hand to pull out the whole shrimp sausage.
3. Boil the water in the pot, put the shrimp in, add a few drops of cooking wine, cook for a minute or two, and take it out for later use. Personally, I like boiling water first, and of course I don't need boiling water.
4. Cut the onion, slice the ginger, chop the garlic and cut the dried pepper.
5. Heat the oil in the pan, add onion, ginger, garlic, dried pepper, pepper and star anise and stir-fry until fragrant.
6. Pour the lobster into the pot, add the appropriate amount of bean paste and stir well.
7. Add the right amount of thirteen incense and mix well, then add the right amount of beer.