Lobster tail is a kind of food we often see in our daily life. It must be cleaned before making it, otherwise it is very easy to cause sparganium in lobster tail to enter the body. When this sparganium enters the body, the immune function of the human body will be destroyed. There are many ways to make shrimp tails, and the lobster tails cooked by different chefs taste different. Here are some specific methods to introduce several kinds of lobster tails in detail:

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How to fry shrimp tails is delicious

Method 1:

Clean up the fine sand first. After running the tap water several times, I saw that the water was slowly clear, and then I removed the intestines and pulled out the one in the middle of the lobster tail. Soak in salt water several times. Then into the pot. The method is as follows:

1. Rapeseed oil is added with a bag of cold pot fish (or hot pot fish) seasoning, and the existing ones are sold in shopping malls. Chongqing's is more delicious. Add a lot of dried oil chili pepper (I'm from Sichuan, I eat spicy food, especially when I like to find shrimp in a pile of small peppers), a handful of pepper, garlic and ginger slices. Stir-fry the aroma

2. Add the lobster tail. Stir-fry, stir-fry the onion, a little rice wine and white pepper.

3. After frying for more than ten minutes and the color of shrimp turns bright red, add onion pieces and vegetable pepper pieces that are cut into 4cm long pieces.

4. Stir-fry for a while and have a taste. I felt a little salty, so I added some sugar. Well, that's great.

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How to stir-fry shrimp tails is delicious

Method 2:

1. Prepare lobster tails in advance. It is a lobster tail that has just been bought back and has not been unfrozen, and is encapsulated by ice.

2. Prepare onion, ginger, garlic, dried chili, Pixian bean paste, chafing dish bottom material, pepper (that is, green pepper), star anise, galangal, Amomum villosum and white sugar in advance.

3. put the lobster tail in cold water to unfreeze, and wash it by hand with cold water. Finally get some pure grain wine, let it stand for a while, and then wash it with cold water for two or three times.

4. Slice the onion, slice the ginger, break the garlic, and stir-fry in boiling oil

5. Add the dried chilli after the wok is fragrant.

6. Pour in the lobster tail, stir-fry quickly, and add Pixian bean paste and chafing dish bottom material. Turn down the fire, or the chafing dish bottom material will be scorched.

7. pour in boiling water, add star anise, galangal, Amomum villosum and white sugar, bring to a boil with high fire, and stir-fry the sugar.

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How to stir-fry shrimp tails is delicious

8. Take the pot.

The above is a detailed introduction to the practice of frying shrimp tails. I hope people who are interested can learn to train and make them at home. This kind of shrimp specialty food is very smelly, which can make everyone feel the energy of taste at the dinner table and make people who eat lobster tails for the first time deeply obsessed. Finally, I hope everyone will buy fresh river shrimps and refuse environmentally polluted shrimps.