First, steamed lobster.
Steamed lobster is a dish, the main raw material is lobster. The method is to steam lobster, which often appears at people's wedding banquets. This is the main course of the party, and it tastes a little sour.
raw material
Ingredients: lobster100g.
Seasoning: ginger 5g vinegar 65438+ sesame oil 05g each1g.
working methods
1. Put the washed lobster in a large plate and steam it in a steamer 10 minutes until cooked.
2. Ginger is smashed into mud;
3. Open the lobster shell (the shell should be kept intact) and cut the shrimp into pieces obliquely;
4. Code the shrimp shell and meat into the original state of lobster, and then serve it with seasoning made of ginger, vinegar and sesame oil.
Second, spicy crayfish
1. Crayfish is cold, so it is very necessary to add a proper amount of onion and ginger, and garlic can also be used to remove fishy smell and enhance fragrance. Cumin and cinnamon leaves can add unique flavor, plus the hemp of pepper powder and the spicy of Chili powder, which are the main raw materials for my spicy crayfish.
Heat the pot first, then put a little oil in it. Heat it for 9 minutes, then pour the onion, garlic and ginger into the choking pot, then stir-fry the crayfish together, adding a little cooking wine while frying. Remember to fry the crayfish into a red curly shape, because it is delicious only when it is thoroughly fried. Then add cumin, cinnamon leaves, pepper powder and Chili powder and stir fry. After the fragrance comes out, you can add soy sauce. Shanghai local seagull soy sauce is recommended here. Sigh that soy sauce is too salty and the color is not strong enough.
3. After completing the above steps, you can add water. In order to completely eradicate the bacteria in crayfish and make crayfish meat fully tasty, please add water on the same plane as crayfish and turn on a big fire.
4. Collect juice, because there is more water, this process is relatively long. Please be patient, crayfish will not get old because of cooking time. After one third of the soup is left, add sugar and cook for a few minutes.
A few minutes later, a plate of delicious crayfish is ready. Maybe some readers say that lobster really needs to be that complicated? Actually, it is necessary. As can be seen from the above photos, fully cooked lobsters are curly, while lobsters in many snack bars are not curly but upright. Why? This is because when they cook again, they just pour the lobster into the prepared soup and boil it, or the crayfish is hung before it is put into the pot. The crayfish made in this way is not only not delicious (mainly characterized by soft and inelastic meat and poor taste), but also very unsanitary.