Main ingredients: live lobster 1 piece (about1500g). Ingredients: fish sauce, salt, cooking wine, monosodium glutamate, starch, egg white in stock, peanut oil. How to make it: 1, lobster from head to tail, steamed and placed at both ends of the plate. Take out the lobster meat and cut it into large pieces, and use salt, cooking wine, egg white and starch slurry. Take a small bowl and add fish sauce, cooking wine, wet starch and broth to make a bowl. 2. Put the wok on fire, add peanut oil, and when the oil temperature is 50% hot, put in the lobster meat, slip it out, and drain the oil. Leave a little base oil in the pot, add the smooth lobster meat, cook in the bowl, stir fry evenly, pour a little bright oil before taking out the pot, and take out the pot and plate. Features: beautiful and generous, white in color, crisp and tender in shrimp.

Fried lobster meat

raw material

Lobster 400-500g (2 pieces), garlic 1 petal, seasoning vegetables: 40g carrot, 40g onion, 20g celery, 2 apples, 50ml apple brandy, 300ml cider (Xida), 200ml fish soup, 200ml fresh cream, appropriate amount of red pepper and celery.

manufacturing process

1. Cut off the long tentacles (used to remove shrimp intestines in future operations), cut the film between the shrimp head and the shrimp body, divide the shrimp head and the shrimp body into two parts, then cut the shrimp head in half, remove the sandbags, and then cut the shrimp head into large pieces longitudinally, so as to fully cook the shrimp flavor.

2. Stir-fry garlic with hot oil, pour in the lobster head, and stir-fry the lobster head to red with strong fire.

3. Remove the pot from the stove, pour in the apple brandy, then put the pot back to the stove, heat it with strong fire and light the wine, pour in the seasoning vegetables and add butter, and fry the vegetables with medium fire.

4. Cut the apple into eight equal parts, then cut each piece into a football shape, fry the apple with butter, and then put it in the oven at 180 C for heating, and then put it on the plate.

5. Stir-fry the apples for a while, pour in cider and boil it at the right time, boil off the alcohol, then pour in the fish soup and fresh cream, turn to medium heat and boil for 30 minutes, properly dry the boiled juice, filter the boiled juice and mash the solid materials in the pot with a grinding rod, and fully squeeze the fragrance of the materials into the boiled juice.

6. Boil the boiled juice again, and then adjust the concentration of the sauce with butter batter. Finally, filter again with a fine-hole conical filter spoon.

7. Fry both sides of the lobster with beef oil, add flavor to the lobster fried by Apple Brandt, then pour in the sauce, reheat it to warm with the stove, try the saltiness of the sauce, season it with home salt and pepper, and finally peel off the shrimp shells on the abdomen to serve.