Ingredients: a lobster, shredded ginger 1, 2 spoonfuls of chopped green onion, 1 bowl of northeast pearl rice, proper amount of oil and salt, 1 egg white, and a little pepper.
Exercise:
1, take out the lobster, remove the meat with a knife, cut into pieces, and add 1 egg white, 1 teaspoon salt, pepper and cornflour to taste; Cut the lobster feet into pieces, put the lobster head in the microwave oven for 3 minutes, then scoop out the golden shrimp paste with a teaspoon and pound it several times; The shell of the shrimp head is reserved for use;
2. Wash Northeast pearl rice, add 1 tablespoon oil and 1 teaspoon salt, and stir evenly to taste;
3. Put 1 tbsp of oil in the soup pot, add shredded ginger and stir-fry slightly, then stir-fry the shell of the shrimp head and body for a while (be careful that the fire is not too big, but the medium fire is a little too big), add a lot of water while it is hot, boil it, then add salted rice, open the lid and keep the fire for 20-30 minutes, and then turn to low fire to cook 1 \.
4. Turn the fire to boil. Add lobster meat, lobster feet and shrimp paste. Once it boils, immediately remove the porridge pot from the fire and sprinkle with chopped green onion. The residual heat of porridge will make the materials fully cooked.
5. Taste the porridge. If it is too weak, you can add a little salt to the lobster porridge cooked in this way. The shrimp meat is tender, the shrimp sauce is fragrant, and the porridge is soft and full of lobster flavor, with moderate thickness. The colors are red, white, yellow and green, which is very appetizing!
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When handling lobsters, cut off their feet. Before cutting them off, they must stay with their mouths and cheeks (depending on whether you are lazy or not), and then remove the back muscles.
Steamed Shrimp with Garlic: This is similar to Guangdong's practice and simple, but probably most Nanjing people don't like it. Cut the processed shrimp back shell to the front of the head, chop garlic into paste, mix it with white wine (you can add a little salt if you like), put it in the shrimp shell, put the shrimp on a plate, cut two pieces of ginger and two shallots, and steam it in a steamer. You can eat it five minutes after the water boils. You can skim the garlic skin and dip it in vinegar, or you can not dip it. In this way, all the flavors of lobster can be brought out, not as full of spices as thirteen incense.
Braised prawns: This method is relatively simple. I fry it. Cook soup first, ginger and onion in moderation, and put rock sugar and soy sauce according to your own taste. Spices are cinnamon, star anise and fennel (if you braise in soy sauce, you can wrap these materials in gauze to look better). Stir-fry ginger and onion in hot oil, then add soy sauce, beer and rock sugar, and finally add spices to boil together. At the same time, start another oil pan, choke the pan with garlic slices, and then fry the lobster. When it turns red, pour in the stew and simmer. Cook it for a while and it will taste good. Grasp the sweetness and salinity by yourself, and finally thicken it with raw flour.
13 sweet lobster: it's a little troublesome, but it's also my favorite among friends. Slice ginger, onion, garlic, green pepper and onion. A spoonful of pepper, twelve peppers, (spice ingredients are fennel, cinnamon star anise leaves, half a bowl of red dates, and two spoonfuls of medlar.
Stir-fry the above spices in an oil pan, pour in light soy sauce, add crystal sugar, water and two spoonfuls of vinegar, and then pour in a lot of thirteen spices powder, pepper and seafood sauce. (The taste must be strong). After boiling, pour in the lobster. After boiling for three minutes, pour in a little sesame oil, then cut three green peppers and mix in. Then simmer slowly until it tastes good (you can burn it a few times to grasp the time). Finally, the raw flour thickens.