One, spicy lobster tail
Materials
Lobster tail 1 catty, 10 dried chili peppers, 10 hemp peppercorns, peppercorns 20, onion, ginger, garlic, yellow wine, soy sauce, salt, sugar, Pixian black bean sauce, oyster sauce, beer
Practice
1. pan hot, pour frying oil, frying vegetables than the usual amount of a little more. Hot pan cool oil into the pepper, pepper, dried chili pepper stir-fry, fire is not too big, small fire stir-fry flavor.
2. Stir incense into the Pixian black bean sauce, with a spicy flavor. After stirring out the red oil, put onion, ginger and garlic burst the bottom of the pot.
3. Turn up the heat, put the lobster tail, stir-fry over high heat, cook a little yellow wine, stir-fry into the oil, soy sauce, salt, sugar stir-fry for about 2 minutes.
4. Pour in the beer, about half of the lobster tail, turn to medium-low heat, cover and simmer for about 5 minutes. Lift the lid, at this time if the soup more than turn the heat to collect soup can be.
Tips
1. fried seafood when you can put some more onion, ginger and garlic burst with incense. 2. with beer to do the soup base can be very good de-hyphenated, do not come out with the flavor of beer.
Two, shrimp tail dried cabbage fish soup
Materials
Shrimp tail meat 6, 300 grams of fathead fish meat, 80 grams of dried cabbage, green onions, ginger prepared a little. Seasoning salt, 1/2 tsp chicken essence, 2 tbsp cooking wine, sesame oil.
Practice
1, fathead fish meat cleaned and cut into sections, in the fish on both sides of the cut diagonal knife slashes, smeared with salt, cooking wine marinade for about 10 minutes, put into the hot oil and fried until yellowish brown.
2, shrimp tail meat removed shrimp thread, dried plum cabbage washed, scalded a go down the salt, fished out of the water control dry chopped.
3, add a little salad oil in the pot hot, into the onion, ginger stir-fried, into the dried plum sauté, cooking wine, pour B cup of broth, into the fat head of fish meat, shrimp tail, to be the soup boiled, add salt, chicken cooking over low heat for 20 minutes, dripping sesame oil can be.
Three, lemon lobster tail
Materials
green lobster tail 2, 1 clove of garlic, flat-leaf parsley a few sprigs, 3 lemons, 250 grams of unsalted butter, black pepper to moderate, garnish:, wrapped in a plain fine cloth with a pair of lemons
practice
1. preheat the oven to 200 ℃. Cut the lobster tails straight in half and rinse. Place meat side up in a small baking dish.
2. Peel and pat the garlic; finely chop the parsley into two tablespoons; zest and squeeze the lemon and set aside.
3. Mix together the garlic, butter, parsley, lemon zest and juice, and a generous pinch of ground pepper in a medium-sized saucepan over moderate heat until the butter has melted.
4. Spread the butter mixture over the lobsters and bake in the oven for 10-15 minutes, until the lobsters are cooked through.
5. Garnish with lemon or lime wedges and serve immediately.
Four: Roasted Jumbo Shrimp Tails
Ingredients
1 tablespoon lemon juice, 110 ml olive oil, 1 teaspoon salt, 1 teaspoon paprika, 1/8 teaspoon white pepper, 1 head garlic, minced, 2 Jumbo Shrimp Tails (280 grams)
Methods
1. Preheat the grill on high heat.
2. Squeeze the lemon juice into a small bowl with the olive oil and beat slowly. Add salt, cayenne, white pepper and garlic and beat. Using a large knife, slice the tail of the prawns in a long direction and brush the marinade over the fleshy side.
3. Lightly oil the grill grate. Place the prawn tails on the grill, meat side down, and cook on the preheated grill for 10 to 12 minutes, turning once and brushing with the marinade several times. Discard the remaining marinade. The prawns are done when they are no longer transparent and are firm to the touch.