Two lobsters, soy sauce, ginger, garlic and sesame oil.
working methods
1. Wash lobster and steam in a steamer for half an hour.
2. Sauce preparation: chop a small amount of ginger into powder, mash garlic into powder, and add soy sauce and a few drops of sesame oil. Lobster can be dipped in eight pieces.
Question 2: How do Australian lobsters make grilled lobsters?
1. Prepare the carbon grill and preheat it. Brush with lobster and barbecue with olive oil.
2. Bake the lobster until the shell turns red and the meat turns white, about 8- 10 minutes. (If it takes about 8 minutes for the lobster tail to thaw).
3. You can sprinkle some black pepper to taste. Put the lobster aside for a while and let it cool.
Note: If necessary, you can also cut the shrimp shell and remove the shrimp intestines before charcoal roasting.
Lobster yi noodles
Processing method of lobster:
1. Rub it in from the tail of the lobster with chopsticks and let out yellow blood.
The next step is to cut the lobster into pieces. It is suggested that it is more convenient to treat lobsters with scissors for handling food.
3. Separate the lobster head from the shrimp body, and then cut the shrimp body into pieces.
4. Dip the processed block in raw flour and put it on a plate for later use.
5. Wash the blood in the lobster's head again and rinse it clean to get raw powder.
6. Heat the pan, pour in the oil, add the lobster, fry until the color is deep red, and take it out for about 7-8 minutes.
Exercise:
1. Boil boiling water in a large pot, add a little salt, cook the noodles, drain the water and spread them on a plate.
2. Put the butter in the pan, turn the pan to make the butter even, and add the chopped onion to stir fry until fragrant.
3. Pour in whipped cream, heat it slightly, then pour in broth and white wine.
Season with salt and pepper, then add lobster and stew for about 10 minutes.
5. Finally, add basil, pour it into the cooked noodles, stir well and serve.
Roasted Boston lobster
1. Take a pot, pour 2000ml of water, add lobster, onion, celery, carrot and white wine, and cook for about 10 minute. When the lobster is ripe, take it out, cut it from the middle, take out the cooked lobster meat, cut it into dices, and leave the lobster shell for later use.
2. Put butter in a hot pot, add minced onion and dried mushroom slices and stir-fry over medium heat, then add white cream sauce, whipped cream, salt, chopped black pepper, sherry and lobster meat, stir-fry and take out.
3. Fill the fried lobster meat into the lobster shell, sprinkle with shredded cheese and cheese powder, put it in the oven, heat it at 180℃, bake it at 160℃ for about 12 minutes, and then roll the decorative materials into a circle to eat with the lobster.
Boiled Boston lobster
1. Pour 3/4 of the water into a large pot, add 2 tablespoons of salt and bring the water to a boil.
2. Put the lobster head in the pot. Cover the lid and bring to a boil, then cook for 12- 18 minutes (the harder the lobster shell, the longer the cooking time). Until the lobster shell turns red and the meat at the tail no longer looks transparent.
3. Take the lobster out of the pot and drain it slightly. Cut the tail lengthwise with a knife and drain the excess water. With melted butter and lemon.
Note: if there is hard bread, it will be very delicious to dip it in lobster-flavored butter.
These are all the practices I saw on Futian. com about Australian lobster. You can look for it if you are interested. Boston lobster sold online in Futian is also delicious. You can try it when you have a chance ~
Question 3: There are several ways for Olong. Ingredients: Australian lobster 1 (about 750g) cheese powder 15g butter 10g coriander stalk 10g refined salt, chicken essence, wet powder, soup stock and salad oil.
Method:
1? Remove the head, tail and shell of lobster, take clean meat, cut it into cubes with a square of 1.2 cm (or cut it into small pieces together with the shell), add a little wet raw powder into the pot and grab it evenly; Steamed in a cage at the head and tail, and placed at both ends of the waist plate for later use.
2? Light a clean pot, add salad oil and heat it to 40%, add lobster oil until it is 80% cooked, and pour out the oil.
3? Heat butter in another pot, stir-fry coriander stalks, then add appropriate amount of soup, add refined salt and monosodium glutamate, pour in lobster meat, finally sprinkle cheese powder, turn to low heat, cover the lid, and when the soup is almost dry, take out coriander stalks, hook a little wet raw powder, turn it over and put it in the middle of the waist plate.
Shi Zhi Xia Long
Materials:
Frozen lobster, 2 pounds.
Butter 1 small pieces
Cheese crumbs 3 ounces
Egg yolk 1
China Liquor 1 1/2 tablespoons.
Juice:
2 ounces of butter
2 ounces of flour
Fresh milk 1 1/2 cups
Material head:
Garlic 1 tablespoon
2 tablespoons dried onions.
Seasoning:
2/3 teaspoons of salt
Pepper 1/3 teaspoons
Exercise:
1. Thaw and chop the lobster, soak it in clear water for 20 minutes, and wash it for later use.
2. Put 2 ounces of butter into the pot, simmer until it dissolves, add flour and stir, add milk little by little, and add cheese and stir until it is completely mixed.
3. Dissolve small pieces of butter, stir-fry the spices, put the spices in the first wine, mix in the cheese, boil, turn off the fire and beat in the egg yolk.
4. Put the lobster on the plate, pour the white cheese juice on it, then sprinkle some cheese powder and put it in a 300' F oven until the surface is golden yellow.
be filled/suffused/brimming with
If you use live lobster, dip it in raw flour, fry it in boiling oil until cooked, drain the water and then put it on the plate.
Question 4: Four methods of Australian lobster: Braised Chinese cabbage with shrimp.
Ingredients: lobster 30g, Chinese cabbage 12.
Accessories: carrot 40g, ginger 40g.
Seasoning: salt 15g, monosodium glutamate 3g, salad oil 20g.
Making:
1) Take 3-4 layers of Chinese cabbage core for later use;
2) cutting carrot and ginger into fine powder for later use;
3) Put the pot on slow fire, scoop in salad oil, add shrimp yellow, carrot powder and Jiang Mo, stir well, add 5g of salt and 3g of monosodium glutamate, and mix well for later use;
4) Take another pot, add clean water to boil, add salt 10g, add cabbage to pieces, take it out, arrange it neatly in a plate, and pour in the prepared shrimp yellow.
Features:
Shrimp yellow is taken from live lobster fried in Jiang Mo. Taste fresh into the spleen, Chinese cabbage is fine. The taste and texture are excellent and rare.
Xia Huang Bai Yu Bei
Ingredients: 50 grams of lobster yellow.
Accessories: inner fat tofu 1 box
Seasoning: salt 7g, monosodium glutamate 4g, white pepper 2g, dry powder 10g, coriander powder 10g, egg 1 (with egg white), salad oil 10g, chopped green onion 10g, ginger rice 5g and broth 250g.
Making:
1) Cut the tofu into small grains and blanch it for later use;
2) Put the pan on high heat, wipe the pan with clear oil, add onion, ginger and shrimp, add broth to boil and thicken, float in the egg white, sprinkle with coriander powder and stir well.
Features: fresh color, light taste, suitable for all ages.
Shrimp tofu
Tofu, shrimp paste, onion ginger, oil, broth, refined salt, monosodium glutamate, wet starch, etc. Methods: 1. Cut the tofu into pieces, blanch it and drain it. 2, wok fire, put oil, saute shallots and ginger, then add shrimp yellow and stir fry, add tofu, broth, salt and monosodium glutamate, boil, thicken, and pour oil into the basin. Features: yellow shrimp and tofu * * *
Question 5: How to eat Australian lobster raw:
1. Put the lobster on the chopping board, take gloves or two towels to protect your hands, then press the lobster head with your left hand and the lobster tail with your right hand, pick it up, and twist it in the opposite direction with both hands. At this time, the lobster head and the lobster tail are separated. Remember, it's best not to separate the head and tail of lobster with a knife. )
2. The lobster we make is mainly lobster meat, that is, the tail part of the lobster. Therefore, at this time, the remaining use of lobster head in this dish is modeling ornament.
3. Peel off the shrimp shell and take out the whole lobster meat. Put the lobster tail on the chopping board, turn it over, and press the shrimp body as straight as possible (this step must be straightened with gloves or towels, be careful of the spikes on the lobster shell), and insert a knife obliquely inward at the edge of the back and abdomen. It is better to use scissors instead of knives in the kitchen.
4. Cut both sides, and after going deep into the lobster meat, take a larger small steel spoon and start peeling the meat. Take off the whole shrimp meat and remove a thin layer of skin attached to the lobster meat, and the crystal clear lobster meat will appear in front of you.
5. Put the lobster meat into a small basin filled with ice, and simply wash the lobster meat with crushed ice. At this time, put the lobster head and lobster tail (the shell after removing the lobster meat) in the big plate according to the original shape of the lobster, and fill the blanks on both sides of the lobster tail with ice cubes and spread them evenly.
6. Put the ice-washed lobster meat on the display board, first separate the lobster meat from both sides with a knife, and then change the lobster meat into small pieces along the garlic cloves of the lobster meat in turn. Rub it with crushed ice after changing.
7. Finally, we will cut the modified small pieces of lobster meat into thin slices (not too thin) along the lines of lobster meat with a knife and put them on the ice cubes in the blanks on both sides of the lobster tail in turn. This lobster is ready to serve.
8. It is best to choose mustard and soy sauce for lobster. Mix the small ingredients according to your own taste. Cut the lemon, juice it and drop it into small ingredients, or drop some on lobster meat.
Tips:
First, when cutting lobster meat, you must follow the grain of lobster meat, not the other way around;
Second: after lobster meat comes out, it must be brought into the city with ice cubes immediately. Ice cubes will make lobster meat brighter and taste better.
Question 6: Oron's method is illustrated in the encyclopedia. Ingredients of crispy lobster: 1 lobster (about 1500g), water chestnut 100g, garlic moss 250g, broccoli 100g, bread flour 250g, Sichuan salt and Sichuan salt. Cleaning water chestnut, peeling, and cutting into fine particles; Mash ginger and onion into juice; Blanch broccoli in a boiling water pot, take it out, and mix well with Sichuan salt, monosodium glutamate and sesame oil; Blanched garlic seedlings are cut and mixed, and then woven into flowers for later use. 2. Put the lobster meat and water chestnut into a basin, add ginger, onion juice, Sichuan salt, monosodium glutamate, egg white, wet starch and pepper and mix well to make 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 pot on fire, add refined oil to 70% heat, arrange the lobster shells and shape them, put them in the pot and fry them until they are mature, then put them in the pot and fry them until they are golden and ripe, then take them out in the middle of the shrimp shells, put broccoli on both sides, season them with garlic sprouts and salt and pepper, put them in a small plate and serve them at the same time.
Question 7: How to make the Oreo cheese butter dish delicious? Pat some raw powder on the lobster, oil it, adjust the juice with butter, cheese and milk, season the lobster in a saucepan, take it out and put it on a plate, and thicken the remaining juice.
Question 8: How to eat Australian lobster? How to eat Australian lobster?
material
Two lobsters, soy sauce, ginger, garlic and sesame oil.
working methods
1. Wash lobster and steam in a steamer for half an hour.
2. Sauce preparation: chop a small amount of ginger into powder, mash garlic into powder, and add soy sauce and a few drops of sesame oil. Lobster can be dipped in eight pieces.
Question 9: How to make macadamia nuts delicious … Ingredients: 1 Australian lobster (weighing about 1.5 kg), 2 apples, 1 honeydew melon, 1 sweet orange, 1 cucumber.
Ingredients: Kafumiao sauce 1 bottle, Sanhua evaporated milk 15g, condensed milk 1 listening.
Methods: 1. Tie the shrimp whiskers and claws with a rope, steam them in a cage for 20 minutes, and then take out the lobster meat.
2. Peel the apples and honeydew melons and cut them into 2 cm square dices.
3. Pour the Kraft Miao sauce into a container, add three flowers of light milk and mix well, then pour in condensed milk, mix well and put it in the refrigerator 1 hour.
4. Put (2) into (3), mix well and put it into the waist dish, take out the lobster head and tail and put it at both ends of the waist dish, put the fruit in the middle of the waist dish, put the lobster meat on the fruit, then put it on the lobster meat with bagged salad dressing, and cut the sweet orange and cucumber into thin slices to enclose it.