Pearl Lobster Porridge

Ingredients: One large lobster, 1 large slice of ginger, shredded, 2 tablespoons of chopped green onion, 1 bowl of Northeast pearl rice, some oil, salt, 1 egg white, pepper A little powder

Method:

1. Take out the lobster, use a knife to remove the meat, cut into pieces, add 1 egg white, 1 teaspoon salt, pepper and a little cornstarch to marinate Delicious; cut the lobster feet into pieces, cook the lobster head in the microwave for 3 minutes at high heat, then scoop out the golden shrimp paste inside with a small teaspoon and pound it a few times; keep the shells of the shrimp head and body for later use;

2 , wash the Northeastern pearl rice, add 1 tablespoon of oil and 1 teaspoon of salt, stir evenly and add flavor;

3. Add 1 tablespoon of oil in the soup pot, add shredded ginger and stir-fry slightly, then add the shells of the shrimp heads and bodies and stir-fry (Note, the fire should not be too high, just medium to high heat is enough) After a while, add a lot of water while it is hot, bring to a boil, then add the marinated rice, open the lid and cook the porridge on high heat for 20-30 minutes, then turn to low heat. Cook for 1\.5 hours. At this time, the porridge is soft and tasty, and is as white as milk

4. Turn to high heat and bring to a boil. Add in the lobster meat, lobster feet, and shrimp paste. When it boils, immediately remove the porridge pot. Remove from the fire, sprinkle with chopped green onion, the remaining heat of the porridge will make the ingredients fully cooked

5. Taste the porridge, if it is too bland, you can add a little salt. The lobster porridge cooked in this way will have fresh and tender shrimp meat and The paste is fragrant, and the porridge is soft and full of lobster flavor, with a moderate thickness. The color is red, white, yellow and green, which is very appetizing!

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To process the lobster, cut off the lobster’s feet, cut off the front whiskers, mouth and Cheeks (it depends on whether you are lazy or not), and then remove the back muscles.

Steamed shrimp with garlic: This is similar to the Cantonese method, and the method is very simple, but most Nanjing people may not like it. After processing the shrimp, cut off the back shell all the way to the front of the head, mince the garlic, mix with white wine (if you like, you can add a little salt and mix it together), stuff it in the shrimp shell, and put it in the shrimp shell. Place the shrimps on a plate, cut two slices of ginger and add two green onions, then steam them in a steamer. It can be eaten five minutes after the water boils. Skim off the garlic and dip it in vinegar, or not. This method can bring out all the flavor of lobster, unlike Shisanxiang, where the mouth is full of the flavor of seasoning.

Braised prawns: This method is relatively simple. I use the frying method. Make the soup first, add appropriate amounts of ginger and green onions, and add rock sugar and soy sauce according to your personal taste. The spices are cinnamon and star anise plus fennel seeds (if braised, you can wrap these ingredients in gauze for a better look). Heat oil and stir-fry ginger and scallions, then add soy sauce, then beer, then rock sugar, and finally add the spices and bring to a boil. While it's cooking, take out a separate pan of oil, sauté the pan with garlic slices, then stir-fry the lobsters. When they turn red, pour in the braised soup and simmer them together. Cook for a while and the flavor will get better. You can adjust the sweetness and saltiness by yourself, and finally use cornstarch. Thicken.

Thirteen-spice lobster: This method is more troublesome, but it is also the favorite among my friends. Slice the ginger, cut the scallions into sections, slice the garlic, cut a green pepper into small slices, and slice the onion into half. One spoonful of Sichuan peppercorns, twelve chili peppers, (the additional spices are fennel seeds, an appropriate amount of cinnamon, star anise and bay leaves, half a bowl of red dates, and two spoons of wolfberry.

Pour the above spices into the oil pan and stir-fry until fragrant , pour in the light soy sauce, add rock sugar, water, two spoons of vinegar, then pour in a large amount of thirteen spice powder and pepper powder, and seafood sauce (the taste must be strong), bring to a boil, add the lobster, and bring to a boil. After three minutes, pour in a little sesame oil, cut three green peppers and mix in, then simmer until the flavor is absorbed (simmering a few more times will help you control the time). Finally, thicken with cornstarch