Ingredients?

2 Australian green dragon berries

An appropriate amount of cheese

1 small dish of sushi soy sauce

A small amount of coriander and green onions for serving.

How to make Australian lobster --- Xiaoqinglong (two ways: sashimi + cheese baked)?

Seafood must be fresh to be delicious, so the first step is to go to the seafood Buy fresh and fresh seafood at the market. Let me tell you, visiting the seafood market is still very new for us kids from inland cities. It feels like we are visiting the underwater world. Our topic today is the Australian Blue Dragon, so let’s get straight to the point.

After the little green dragon is immobile, the next step is to deal with the green dragon. Since the lobster was very fresh, we decided to eat it as sashimi, which required removing the meat from the lobster. First, you need to use scissors to separate the head and body of the lobster. Cut the head and body with the scissors and then twist the body to take out the meat.

After separating the shrimp body and shrimp head of Qinglong, the next step is to process the meat in the shrimp body. You need to cut the shrimp shell along both sides of the shrimp tail, then cut off the tendons connecting the shrimp shell to the shrimp meat, and then peel off the shrimp shell little by little with your hands to remove the meat.

After the shrimp meat and shrimp shells were separated, we soaked the shrimp meat in water and prepared the blue dragon sashimi for presentation. If the weather is hot, you can add some ice cubes to ensure the freshness of the shrimp meat and make it taste better.

After handling the shrimp, we start to handle the shrimp head. Qinglong’s whole body is full of treasures. You can eat everything except the gills of the shrimp, which are inedible. We use the meat of the shrimp heads to cook seafood porridge, so we also need to take out the contents of the shrimp heads. The shrimp brains are even more valuable. Please remember to keep the shell of the shrimp intact as it is for preparing the next step of sashimi plating

Plating is super important and directly determines the B grade of your dish. Aesthetics determine the presentation. I admit that I am too weak, but fortunately I followed a master. This self-taught master completed the presentation of the blue dragon sashimi based on his own imagination. When the master brought it out, I saw the blue dragon sashimi for the first time, and my eyes lit up. I was stunned. It was so terrible. How could it be so beautiful?

Another close-up of the side of the sashimi. Place the shrimp meat in the middle, arrange the shrimp heads and tails in order, cover the bottom of the plate with ice cubes, and the sashimi is complete. Then add shrimp meat and sushi soy sauce to combine, there are only two words of perfection.

The first green dragon was destroyed by us. The sweet shrimp meat makes the weekend more delicious.

Then the problem comes, the second green dragon is about to start again. The gourmet master began to think about how to cook the other one. For the second one, we decided to bake it with cheese. The first step is to cut the green dragon in half from the middle. You can use scissors, kitchen knives, machetes, any tools you have handy, and you can do it safely. The master used his dexterous white hands to open the shrimp.

Before baking the shrimp, steam the shrimp in boiling water for eight minutes. This can lock in the moisture of the shrimp and prevent the shrimp from becoming dry after grilling.

While steaming the shrimp, you can prepare the grated cheese. Since imported whole cheese is used, the cheese needs to be grated into fine pieces. Then sprinkle it on the green dragon and bake it in the oven. This was the only thing I could do to help the chef, so I took it seriously and felt that every piece of grated cheese was so beautifully grated, but unfortunately I forgot to take a photo of the plate of grated cheese I grated.

After the shrimps are steamed, you can sprinkle the grated cheese on top to spread a thick layer. The master expressed his approval of the quality of the cheese I grated, but felt that the quantity was still a little lacking and should be grated more. Place the cheese-covered green dragon in the oven at 180° for 15 minutes. Bake for just fifteen minutes.

While waiting for the baking time, we can process the seafood porridge. We can put the shrimp meat, shrimp brains, and shrimp shells into the cooked white porridge, and we can also add some shredded ginger. Then simmer it for a while, and the delicious seafood porridge is ready.

Okay, okay, finally the cheese baked green dragon is served. It smells so good, forgive my poor vocabulary. Hey, hey, hey, let’s eat.