[Ingredients/Seasoning]: lobster 1, onion 1/2, 2 tablespoons brandy, 4 cups milk 1/2, 4 cups fish soup, spices 1 bundle, 2 cups flour 1/2, 4 tablespoons cream, and tomatoes.
[production process]
(1) Deal with the bought lobster first, cut off the head of the lobster, and then cut it in half for later use. Peel off the shell of the shrimp by hand, take out the shrimp meat and keep the shell for later use. Dice the onion for later use.
(2) Preheat the pan, add 1 tablespoon of cream, stir-fry diced onion, then add lobster meat, shrimp head and shrimp shell, stir-fry slightly, pour in 2 tablespoons of brandy, then bring the fire to the pan to let the alcohol burn fully, then pour in milk and 1/2 cups of stock, cook for about 2 minutes, turn off the fire and take out the shrimp meat for later use.
(3) Take another pot, put in 3 tablespoons of cream, pour in 12 cup of flour, stir-fry evenly with low fire, and then add 3 cups of stock, spice bundles, tomatoes and the soup material of Method 2. Turn to medium heat, bring to a boil, turn off the heat, filter out the thick soup, and finally heat Tonga to boiling. Turn off the heat, add 1/2 cups of light cream, add appropriate amount of salt and pepper and mix well.
(4) Put the soup of the third method into a dish with lobster meat in the middle and decorate it with lobster whiskers before serving.
New practice of western lobster
Ingredients: lobster1(400g), butter 40g, onion 50g, fresh tomato 75g, brandy15g, fish and shrimp soup100g, salt and pepper, cooked diced carrots 50g, cooked peas 50g and mashed potatoes 20g.
Making:
1. Cut off the whiskers, guns and feet of lobster and wash them. Boil it in boiling water for 15-30 minutes (cover it with salt when cooking), take it out after cooking, take it out after cooling, and sprinkle with refined salt and pepper.
2. Stir-fry lobster meat and onion slices with butter, stir-fry slightly, and then add brandy and shrimp soup.
3. Add fresh diced tomatoes and cook for about 15 minutes.
4. Put the lobster head and tail into a long plate, and put the fried shrimp meat in the middle of the lobster head and tail to form a lobster shape.
5. Surrounded by mashed potatoes (mashed potatoes are squeezed into lace in the flower squeezing bag), and can also be decorated with cooked peas and cooked carrots.
Features: bright color, fresh and salty taste.
Crispy lobster
Composition:
Lobster 1 (about 1, 500g), water chestnut 100g, garlic moss 250g, broccoli 100g, bread flour 250g, Sichuan salt, egg white, pepper, monosodium glutamate, ginger and onion.
Making:
1. Wash the lobster, remove the shrimp meat and chop it into mung bean-sized particles; 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, lobster meat, water chestnut into the basin, add ginger, onion juice, Sichuan salt, monosodium glutamate, egg white, wet starch, pepper and stir evenly into 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 brown, then take them out in the middle of the shrimp shells, season them with broccoli, garlic sprouts and salt and pepper on both sides, put them in a small dish and serve them at the same time.
Hand-grabbed lobster
Auxiliary material preparation
① Prepare some sliced ginger, peeled garlic cloves, cut green peppers and shallots.
② Prepare about 50g 13 sweet lobster seasoning for every 2kg lobster.
③ Prepare pepper, pepper powder and Sichuan pepper for later use.
④ Beer
(3) firing process
Xuyi 13 sweet lobster has two cooking methods at present, one is frying and the other is frying. The fried lobster tastes delicate, and it tastes tender, smooth and delicious. Now introduce them separately.
① Stir-fried lobster
Heat a pot, add rapeseed oil (rapeseed oil is better than salad oil and lard, rapeseed oil is cool and detoxifying), add pepper when the oil is hot, stir-fry pepper, add onion ginger, stir-fry the fragrance, and pour lobster. Stir-fry lobster with a shovel and spoon until it turns yellow, then add cooking wine, stir fry again, and add red vinegar until it is fragrant.
Add beer, salt, monosodium glutamate, sugar and Chili powder to the fried shrimp and bring to a boil.
Add 13 sweet lobster seasoning. To be spicy, put more red oil; Numbness,
Put more peppers; Simmer 10 minute.
When the soup is ready to taste, add green pepper, onion and garlic, cook for 5 minutes, and pour sesame oil (sesame oil is fragrant and moistens the throat). Put the washbasin on the table.
② Fried lobster
When the rapeseed oil is burned to 70%, soak the washed lobster in the oil, fry it until it is red, and take it out.
In another pot, add appropriate amount of rapeseed oil to heat, add garlic cloves, ginger, onions and other appropriate amount of stir-fry.
Add Sichuan pepper, Chili powder and pepper, stir-fry until you see red oil, and add less Chili powder and pepper, which is light in taste.
Add appropriate amount of broth and 13 sweet lobster seasoning, boil, and release sugar, monosodium glutamate, salt and vinegar.
Add the fried lobster, cook for about 15 minutes, add the green pepper, pour the beer, pour the right amount of sesame oil, cook it a little, and then take it out.
Lobster with black bean and pepper.
Ingredients: two lobster tails 12 (about 480g), 1 green pepper, 1 red pepper, 1 tablespoon lobster sauce, 1/2 tablespoons garlic and corn flour, 3 dried onions, 2 onions, 4 tablespoons oil and 6544.
Ingredients: seasoning: a little sesame oil and pepper, sugar and salt 1/3 teaspoons, soy sauce 1/2 tablespoons, soup 1/3 cups. Spice: raw flour 1/2 teaspoons, 2 tablespoons water.
Method: 1, wash onion and cut into small pieces. 2, dried onions to red, washed and sliced. 3. Wash the green pepper, cut the core and cut into pieces. 4. Wash the red pepper and cut into pieces. 5. Wash the lobster tail, drain the water, cut the edges, add the raw powder and soak in oil. 6. Add 2 tablespoons of oil, put down the green pepper, stir-fry the red pepper a few times, sprinkle with 1 tablespoon of water and stir-fry until cooked. 7. Add 2 tablespoons of oil, put down the lobster, garlic and dried onion and stir-fry until fragrant. Stir-fry the lobster evenly, sprinkle with wine and stir-fry, put down the seasoning and cook for about 3 minutes. Add the green pepper and onion, stir-fry and thicken. Serve.
Name of the dish: Chaozhou hand-pulled lobster
Ingredients: lobster about 1.6 kg, lettuce 320g.
Methods: 1. Cut the lobster clean and cook it in soup (fire table), remove the meat and leave the head and tail, and tear the lobster meat into strips.
2. Wash and shred the lettuce at the bottom, put the lobster strips on the shredded lettuce, and put them back to the head and tail of the lobster to build a shrimp shape. When eating, mix the lobster strips with shredded lettuce and dip them in Chaozhou orange oil to eat.
Name of dish: lobster with Sichuan pepper
Ingredients: 750g of live lobster, 50g of raw onion, 5g of pepper powder 1 g, 5g of monosodium glutamate, 40g of dry raw powder, 0g of wet raw powder10g, 0g of Shaoxing wine15g, 5g of soy sauce15g, sesame oil and soup/kloc.
Methods: 1. First, wash the original lobster, slaughter it on both sides, pick up the shrimp excrement, chop it with the shell, turn around the shell when not in use, wash the gills, then chop it, smash the shrimp feet with a knife, put them all in a plate, and add soy sauce 10g (2 yuan) and Shaoxing wine 15g (3 yuan).
2. Chop the raw onion, fry it with a little oil of Hechuan Zanthoxylum powder until it turns golden yellow, put it in a small bowl, pour the remaining oil back into the bowl, and add 100g (2 ounces) of soup, 5g of soy sauce (1 ounce), 5g of monosodium glutamate (1 ounce) and 5g of sesame oil (6544).
3. Fry the lobster in wok, and then pour it back into the grate. Pour the lobster back into the original wok, toss the prepared bowl in the wok a few times, and serve with coriander on the side.
Features: Delicious taste, refreshing meat, tender outside and tender inside.
Name of dish: glass lobster tube
Ingredients: lobster about 1.6 kg, orchid 240 g, bamboo sheng 40 g, cloud leg 40 g.
How to do it: 1, lobster shell, meat, head and tail, sliced cloud legs.
2. Soak the bamboo shoots to remove flowers, pick up the whole root and cut it into a tube shape, and simmer the soup thoroughly.
3. Put the leg pieces of lobster meat into a bamboo tube, simmer the soup, put it on a plate, bury it in thin sauce, and add Orchid Garden cooked with the soup to make the lobster head and tail.
Name of the dish: colorful lobster
Ingredients: live lobster 750g, fat diced 20g, mushroom powder 15g, celery powder 25g, red pepper powder 5g, fish sauce 10g, monosodium glutamate 5g, dry powder 15g, wet powder 10g, sesame oil 5g, soup 75g, etc.
Methods: 1. First, wash the original lobster, boil it or steam it with boiling water, chop off the shrimp feet after cooling, then pat it flat with a knife, put it down, open the sides of the head, wash the shell and shrimp cheeks, and then put the chopped pieces on the shrimp feet. Cut both sides of the shrimp tail, pick up the shrimp excrement, then take out the shrimp meat, tear it into thick shreds, put it on a plate, add the dried raw powder and mix well for later use.
2. In a small bowl, add 75g (1 2 halves) of soup, fish sauce, monosodium glutamate, sesame oil and wet powder to make a bowl for later use. The lobster's feet are steamed in a steamer.
3. Pour the oil out of the pot. Drain the lobster meat and pour the oil back into the strainer. By the way, when frying minced mushrooms and diced fat, add minced red pepper, pour minced celery back into the shrimp, put it in a bowl and pour it on the head and feet of lobster, with coriander on the side of the dish.
Features: fresh, sweet, smooth, colorful and fragrant.