Ingredients:
750g live lobster, 2 dishes of Chaozhou orange oil, 2.5g of refined salt, 75g of white lard, 3g of ginger, 15g of white wine, 25g of coriander, 25g of green onion
< p>Preparation method:1. First clean the original lobster, chop off the shrimp legs, then cut into sections, lower it gently with a knife, and put it on the plate first. Cut open the head, remove the shell and ribs, and place the chopped pieces on top of the shrimp legs. The tail is cut open, the shrimp excrement is removed, and the shells are cut into pieces and placed on the toes.
2. Pour white wine in a small bowl, add refined salt and mix well, then sprinkle it on the shrimp meat. Place green onions on top of the shrimp, put it in a steamer and steam it for 8 minutes on high heat until cooked. After taking it out, pick up the ginger and green onion, pour it with white lard, put coriander on the side of the plate, and serve it on a plate with orange oil. Note:
1. When slaughtering shrimps, the gills and shrimp feces must be removed to make the steamed shrimps delicious and odorless.
2. Put it in the steamer and steam it over high heat (the steam rises straight up and does not sway when exposed to the breeze, that is, the heat is sufficient), and the time should be controlled so that it does not exceed 10 minutes. The lobster meat steamed in this way is crispy and tender but not doughy. Flavor characteristics:
1. The dragon is thick, long and thick, its armor is hard and spiny, and its meat is delicious. It is a valuable seafood. Jinxiang lobsters produced in the southeastern sea of ??my country, each weighing several kilograms, are delicacies at high-end banquets.
2. This product is a traditional Chaozhou dish. Cooking, steaming in ancient times. During the reign of Emperor Renzong of the Song Dynasty, his name Zhao Zhen was tabooed, and everything that was steamed was changed to cooking. After the Yuan and Ming Dynasties, many places changed cooking to steaming, but the Chaoshan dialect has remained the same as cooking. The "cooked lobster" is steamed over high heat until it's just cooked. The meat is crispy and tender, and it tastes delicious. It's dipped in orange oil for an appetizing and sobering effect.