1, a fresh and lively Australian lobster, when buying, try to pick fresh, Australian lobster has a deep red, there is a flower dragon, I bought the red kind.
2, first press the head of the shrimp with a towel, and then use chopsticks to poke the urethra in front of the tail ***, if it is not alive ***, it will be a bit of a tawdry odor.
3, with the handle of the knife to slap the lobster head stunned.
4, take the gloves or two towels respectively to protect both hands, and then the left hand presses the lobster head, right hand presses the lobster tail, the lobster will pick up, left and right hands at the same time in the opposite direction of the force to twist and pull, at this time, the lobster head and lobster tail will be separated. (Remember, the lobster head and tail of this step is best not to use a knife to carry out)
5, we do the lobster is mainly lobster meat, that is, the part of the lobster tail. So, at this point, the lobster head in this dish the rest of the use is modeling garnish.
6, the next step is to peel the shell of the shrimp body, remove the intestinal line of the back and abdomen. Remove the whole lobster meat. Put the lobster tail on the board, turn it over, try to press the shrimp body straight (press straight this step must be with the help of gloves or a towel, must be careful of the sharp spines on the shell of the lobster), in the back and the edge of the abdomen will be inserted diagonally into the knife inward, if there is a kitchen scissors instead of a knife of the chemical better.
7, after both sides are cut and deep into the lobster meat, take a larger small steel spoon, start peeling the shell to remove the meat. Remove the complete shrimp meat, remove a layer of thin skin attached to the top of the lobster meat, crystal clear lobster meat in front of you.
8, put the lobster meat into a small basin with ice, with ice crushed simply wash the lobster meat. At this point, the lobster head and lobster tail (after picking out the lobster meat after the shell) according to the original shape of the lobster in a large plate, lobster tail on both sides of the plate blank with crushed ice to fill in, spread evenly.
9, the ice cleaned lobster meat placed on the display board, first with a knife will be separated on both sides of the lobster meat, and then in turn along the garlic clove pattern of lobster meat will be changed into small pieces of lobster meat. After changing it, rub it with crushed ice.
10, finally, we will change the lobster meat after the small pieces of lobster meat with a knife along the grain into thin slices (not too thin), sequentially placed in the lobster tail on both sides of the plate in the blank space of the ice crushed, the lobster is done, you can serve it on the table.
Question 2: how to slaughter Australian lobster left hand that hold the head, right hand hold the tail. Rotate the tail, shrimp head and tail separation, in the treatment on the line, it is best to get a three to eat, sashimi, head salt h, shrimp brain steamed eggs.
Question three: how to kill Australian lobster Live? First use chopsticks to poke the urethra in front of the tail ***, and then beheaded.
If not alive *** , will be a little tart
Question 4: How to kill a large lobster Listen up, this is the secret. 1. cleaning 2. boiling water slightly scalded 3. immediately pinch off the middlemost section of its tail (**** there are five pieces), while pulling a little bit, the belly of the dirty intestines will all come out Try it, don't panic to give me points. By the way, then give you two cooking methods: method one: first lobster back shell cut open, lay some ginger, onion and garlic steamed pot, remove the top of those ingredients pot heated, pour the olive oil heated into the cheese melted with a little salt and chicken seasoning, poured on the back of the lobster, unusually tasty method two: large lobsters are not steamed can be cheese and I noodle curium can also be curium on the soup in the last two years, some people tasted the new curium lobster in chicken broth, I'm going to you! introduce some relatively simple home cooking lobster first of all is to kill the lobster before the lobster *** basic operation is to take a chopstick in the tail of the lobster *** poked in about to the head of the position of the center you will see a sewage outflow and then wash the lobster from the stomach under the knife to separate the head and body and then in accordance with the lobster's joints to cut short and then chopped into two pieces of the lobster head inside the gray is the cream with a bowl to pick up the useful head of the gills should be removed to clean tentacle The first section to leave the other do not all chopped up after the start of the oil pan lobster pieces mixed with a small amount of cornstarch oil is 7 minutes hot lobster pieces deep-fried red fishing up filtered dry oil original pot of hot oil to stay the tail oil under the lobster paste popping aroma Zanjiu under the broth (no broth can be used in the ordinary water with chicken instead) water shrimp eye-like lobster put onion and stir-fry cover the pot about bored 4-5 minutes carefully dry water and finally while turning the spoon to add the thickening of the watercress on the side of the spoon into the < p> Problem five: Australian lobster slaughter method 1, first press the head of the shrimp with a towel, and then use chopsticks to poke the urethra in front of the tail ***, if not alive ***, there will be a bit of a tawdry odor.
2, with the handle of the knife to slap the lobster head stunned.
3, take the gloves or two towels respectively to protect both hands, and then the left hand pressed the lobster head, right hand pressed the lobster tail, the lobster will be picked up, left and right hands at the same time in the opposite direction of the force to twist and pull, at this time, the lobster head and lobster tail will be separated. (Remember, the lobster head and tail of this step is best not to use a knife to carry out)
Question 6: How to kill the Australian lobster live? First use chopsticks to poke the urethra in front of the tail ***, and then cut off the head.
If not alive ***, there will be a bit of a tawdry flavor
Question 7: How to kill the big lobster illustration The deliciousness of the lobster, everyone knows, often in the restaurant's high consumption, so that many people have the idea of cooking their own lobster. However, how to deal with the slaughter of lobster, difficult to defeat the novice. Here I give you an introduction: 1, a fresh and lively Australian lobster, when buying, try to pick fresh, Australian lobster has a deep red, there is a kind of flower dragon, I bought the red kind. 2, first press the head of the shrimp with a towel, and then use chopsticks to poke the urethra in front of the tail ***, if not alive ***, will be a little tart. 3, with the handle of the knife to slap the lobster head stunned. 4, take the gloves or two towels respectively to protect both hands, and then the left hand pressed the lobster head, right hand pressed the lobster tail, the lobster will pick up, left and right hand at the same time in the opposite direction of the force to twist and pull, at this time the lobster head and lobster tail will be separated. (Remember, the lobster head and tail of this step is best not to use a knife to carry out) 5, we do the lobster is mainly lobster meat, that is, the part of the lobster tail. So, at this point, the lobster head in this dish the rest of the use is modeling garnish. 6, the next step is to peel the shell of the shrimp body and remove the intestinal line from the back and abdomen. Remove the whole lobster meat. Place the lobster tail on the plate, turn it over, try to straighten the shrimp body (this step of straightening must be with the help of gloves or a towel, and be careful of the sharp spines on the lobster shell), and insert the knife diagonally inward at the edges of the back and abdomen, or better yet, if you have a kitchen with scissors instead of a knife. 7, after both sides are cut and deep inside the lobster meat, take a larger small steel spoon and start peeling the shell to remove the meat. Remove the complete shrimp meat, remove a layer of thin skin attached to the top of the lobster meat, crystal clear lobster meat presented in front of you. 8, put the lobster meat into a small basin with ice, with ice crushed simply wash the lobster meat. At this time, the lobster head and lobster tail (pick out the lobster meat after the shell) according to the original shape of the lobster in a large plate, lobster tail on both sides of the plate blank with crushed ice to fill, spread evenly. 9, the ice cleaned lobster meat placed on the display board, first with a knife will be separated from the lobster meat on both sides, and then in turn along the garlic clove pattern of lobster meat will be changed into small pieces. Changed and then rubbed with crushed ice. 10, finally, we will change the lobster meat after the small pieces of lobster meat with a knife along the grain of the lobster meat sliced into thin slices (not too thin), sequentially placed in the lobster tail on both sides of the plate in the blank space of the ice crushed, this lobster is done, you can serve it on the table.
Question 8: steamed Australian lobster how to do Raw materials: Australian lobster 1 (about 750 grams) 15 grams of cheese 15 grams of butter 10 grams of parsley stalks 10 grams of refined salt, chicken essence, wet cornstarch, broth, salad oil in moderation
Method:
1 taut shrimp to remove the head and tail and shell, take the net meat, cut into 1.2 cm square of the dices (can also be chopped into small pieces with the shell). Into the basin to add a little wet cornstarch grasp; head and tail into the cage steamed and placed on the ends of the waist plate to be used.
2 this also on the fire, filled with salad oil to 40% hot, into the lobster meat sliding oil to eight mature, pour out the oil control.
3 taut like on the fire into the butter hot, into the parsley stems stir incense, then add the appropriate amount of soup, seasoning salt and monosodium glutamate, pour into the lobster meat, and finally sprinkled into the cheese powder, turn on the heat, cover h to the soup will be dry, picking the parsley stems, hooked into the small amount of wet cornstarch, turn it over evenly and then served in the middle of the waist plate can be.
Question 9: how to kill frozen lobster illustration The deliciousness of lobster, everyone knows, often in the restaurant's high consumption, so many people have the idea of cooking their own lobster. However, how to deal with the slaughter of lobster, difficult to defeat the novice. Here I give you an introduction: 1, a fresh and lively Australian lobster, when buying, try to pick fresh, Australian lobster has a deep red, there is a kind of flower dragon, I bought the red kind. 2, first press the head of the shrimp with a towel, and then use chopsticks to poke the urethra in front of the tail ***, if not alive ***, will be a little tart. 3, with the handle of a knife to slap the lobster head stunned. 4, take the gloves or two towels respectively to protect both hands, and then the left hand pressed the lobster head, right hand pressed the lobster tail, the lobster will pick up, left and right hand at the same time in the opposite direction of the force to twist and pull, at this time the lobster head and lobster tail will be separated. (Remember, the lobster head and tail of this step is best not to use a knife to carry out) 5, we do the lobster is mainly lobster meat, that is, the part of the lobster tail. So, at this point, the lobster head in this dish the rest of the use is modeling garnish. 6, the next step is to peel the shell of the shrimp body and remove the intestinal line from the back and abdomen. Remove the whole lobster meat. Place the lobster tail on the plate, turn it over, try to straighten the shrimp body (this step of straightening must be with the help of gloves or a towel, and be careful of the sharp spines on the lobster shell), and insert the knife diagonally inward at the edges of the back and abdomen, or better yet, if you have a kitchen with scissors instead of a knife. 7, after both sides are cut and deep inside the lobster meat, take a larger small steel spoon and start peeling the shell to remove the meat. Remove the complete shrimp meat, remove a layer of thin skin attached to the top of the lobster meat, crystal clear lobster meat is presented in front of you. 8, put the lobster meat into a small basin with ice, with ice crushed simply wash the lobster meat. At this time, the lobster head and lobster tail (pick out the lobster meat after the shell) according to the original shape of the lobster in a large plate, lobster tail on both sides of the plate blank with crushed ice to fill, spread evenly. 9, the ice cleaned lobster meat placed on the display board, first with a knife will be separated from the lobster meat on both sides, and then in turn along the garlic clove pattern of lobster meat will be changed into small pieces. Changed and then rubbed with crushed ice. 10, finally, we will change the lobster meat after the small pieces of lobster meat with a knife along the grain of the lobster meat sliced into thin slices (not too thin), sequentially placed in the lobster tail on both sides of the plate in the blank space of the ice crushed, this lobster on the good, you can serve it on the table.
Question 10: Australian lobster how to slaughter pictures Left hand that hold the head, right hand hold the tail. Rotate the tail, shrimp head and tail separation, in the treatment on the line, it is best to get a three eat, sashimi, head salt h, shrimp brain steamed eggs. baike.baidu/.... .eVH1pc