0 1
Furong Canada lobster
Ingredients: Canadian lobster 1 only.
Ingredients: milk, egg white, 4 egg yolks, Toona sinensis seedlings, red roe sauce, and bitter chrysanthemum.
Practice:
1, remove the shell of the lobster and leave the meat for later use (marinate the meat for later use).
2. Season the egg yolk liquid with water, put it in a dish and steam it in a drawer for 6 minutes.
3. Pour out the marinated shrimp oil when the pan is on fire, season the egg white, add milk and water starch, stir-fry into hibiscus eggs, and finally add the shrimp.
4. Dishing: Take out the steamed egg yolk dish, make the lobster head and tail into a beautiful dish head, then dish the fried hibiscus eggs and sprinkle with red fish seeds.
02
Steamed Australian lobster
Raw materials:
Big lobster liangliang
Ingredients:
Soy sauce, ginger, garlic and sesame oil.
Practice:
1, wash the lobster, put it in a steamer and steam it for half an hour.
2, sauce modulation: a small amount of ginger chopped into powder, garlic smashed into powder, add soy sauce, a few drops of sesame oil. The lobster can be dipped in eight pieces.
03
Naixiang grilled lobster
Raw materials:
Fresh lobster grilled with milk-flavored charcoal.
Ingredients:
Lemon, butter and black pepper.
Practice:
1. After boiling in the cauldron, put the lobster in and cook for about one minute until it stops moving.
2. Cut the head and back of the big lobster and turn it flat to remove the shrimp intestines and sundries; Knock open prawn pliers with the back of a knife.
3. After the grill is hot, put the big lobster with the back facing up; Sprinkle a little black pepper and melted cream and bake for about 3 minutes on medium heat.
4. Turn the lobster over and continue to roast it until the shrimp changes color until it is cooked. It is better to have golden roast marks.
5. Sprinkle a little fresh lemon and eat it while it is hot.
04
Crispy lobster
Raw materials:
Lobster 1 only (about1500g), water chestnut100g, garlic bolt 250g, broccoli100g, and bread flour 250g.
Ingredients:
Sichuan salt, egg white, pepper, monosodium glutamate, ginger, onion, wet starch, salt and pepper seasoning and refined oil.
Practice:
1, wash the lobster, remove the shrimp meat and chop it into mung bean-sized particles; Washing water chestnut, peeling and chopping into fine particles; Ginger and onion are mashed into juice; Blanch broccoli in a boiling water pot, take it out, and mix it with Sichuan salt, monosodium glutamate and sesame oil; Blanched garlic shoots are cut and mixed, and then braided into flowers for later use.
2, lobster meat, water chestnut into the basin, add ginger, onion juice, Sichuan salt, monosodium glutamate, egg white, wet starch, pepper and stir well to form a dry paste for later use.
3. Take a large plate, sprinkle a layer of flour first, then squeeze the shrimp paste into 24 balls, put them on the bread flour, and roll a layer of bread flour for later use.
4. Set the pan on fire, and when the refined oil is burned to 70% heat, put the lobster shell into shape, fry it in the pan until it is shaped and mature, then put it in the pan and put it on the table, then fry the shrimp balls in the pan until they are golden brown and ripe, then take them out into the middle of the shrimp shells, set broccoli on both sides, and put the garlic sprouts and salt and pepper flavors into a small plate and serve them at the same time.
05
Baked pine mushrooms with cheese Canadian lobster
Raw materials:
Canada lobster, Luzhi Island Tricholoma matsutake, and fresh mushrooms.
Seasoning:
Brandy, yellow mustard, cream, salt, pepper, parmesan cheese crumbs, and dried onions.
Practice:
1, lobster meat is shelled and cut into pieces.
2. Soak Tricholoma matsutake in warm water at 40℃ for 20 minutes, and cut fresh mushrooms into pieces.
3, the pot is on fire, and the olive oil is smashed with dried onions.
4, the pine mushrooms, add brandy and lobster.
5, after the lobster, light an open flame.
6. When brandy volatilizes half, add yellow mustard, cream, salt and pepper to taste.
7. After collecting the juice, pour the fried ingredients, put the cheese out of the pot, then sprinkle the cheese, and finally bake it in the oven for coloring, and then serve.
06
Lobster with tomato sauce
Raw materials:
One lobster, egg skin, sliced ham and coriander.
Ingredients:
Gelatin powder, seasoning.
Practice:
1, steam the lobster to 80% maturity, chop the head and tail, shell, cut the shrimp into strips, and add seasoning to pickle. Cut the egg skin into rectangles, wrap the shrimp into rolls, and wrap more than 20 rolls.
2. Take another 10 cup-shaped small bowls, oil them, add coriander and ham slices, put the rest of the shrimp meat into the small bowls, and pour in the boiled and flavored gelatin juice. Then roll the egg skin into the oil pan and fry it, put it in a plate, pour it with tomato sauce, put cooled lobster jelly on both sides, and put it on the head and tail.
07
Salt and pepper lobster
Raw materials:
Lobster
Ingredients:
Onion, ginger, garlic, pepper, salt and pepper powder, salt, oil, sugar, vinegar, cooking wine.
Practice:
1, clean the lobster.
2. Cut onions, ginger, garlic and peppers for later use.
3, the pot is hot, add oil and add onion, ginger, garlic and pepper to saute.
4. Pour in the lobster and stir fry. Pour boiling water, add salt and pepper, cooking wine, salt, sugar and vinegar, mix well, cover and burn.