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How do you make steamed lobster?

1. Ingredients: 2 small green dragons, 5 cloves of garlic, right amount of chopped onions, 1 handful of vermicelli, 3 tablespoons of soy sauce, 3 tablespoons of olive oil, right amount of pepper. Prepare two little green dragons and wash them with running water. Put the back of little Azure Dragon up and flat on the chopping block, chopping the kitchen knife diagonally into the connection between the shrimp head and the body, continue to split hard in half, and cut off the frightened beard and shrimp feet.

2. A small green dragon, about half a jin. Open from the back, split the body in half and keep your head motionless. Mince the garlic. Hot oil is a little hot, minced garlic. Release soy sauce, chicken powder, fine chili powder. Mix well for seasoning. Break the flesh apart. Put the minced garlic on the lobster and pour a little bit of light soy sauce in. After the water is boiled, steam, about 7-8 minutes, sprinkle a handful of chopped onions out of the pan.

3. Steaming the little green dragon: the head and body of the steamed lobster should be cut and split. Top with a layer of raw and cooked garlic (chopped garlic, stir-fry with a little oil, 1 stick, leave in a bowl and mix well with a little salt). The shrimp head with garlic is yellow and needs to be steamed on a plate with boiling water for 3 minutes, then put the garlic tail on top and steam for 6-7 minutes. Note: fresh live lobster must pee before cooking.

4. After boiling water in the pot, steam the shrimp for about 10 minutes. After opening the lid, the shrimp turns white, and it is basically cooked. Put some minced garlic and steam for two minutes. Please click on the input picture to describe the pot and pour the sauce that has just been made. No more hot oil, because there is oil in the sauce. If you don't make soy sauce, you can pour hot oil directly and then put soy sauce.

5. Steam over high heat for about 8 minutes, pour soy sauce, sprinkle chopped onions, heat olive oil and pour evenly over the pan.

Is there any way to share green lobster?

1. Spicy crayfish: this is the most well-known practice. Stir-fry the cleaned green lobster with spices such as pepper, pepper, ginger and garlic, and then add beer or water to stew it to fully absorb the spicy flavor. The crayfish made in this way are red in color and spicy in taste, so they are a popular choice for midnight snacks.

2. Braised green lobster is a classic technique in Chinese cooking, which is suitable for people who like heavier taste. Wash the green lobster, remove the intestines and cut into pieces. Put oil in the pan, add spring onions, ginger and garlic to stir-fry, then add lobster pieces and stir-fry until discolored. Add cooking wine, light soy sauce, soy sauce, sugar and the right amount of water, bring to a boil, turn to low heat and simmer until the soup is thick and the lobster is well done. Lobster salad is a refreshing way to eat, especially suitable for summer.

3. First of all, it is eaten by steaming. Wash the green lobster and put it in a steamer, add the right amount of sliced ginger and cooking wine, and then steam. This way of eating can retain the original taste of green lobster, not only can taste the fresh taste of shrimp meat, but also can enjoy the fresh flavor of shrimp brain. The second is the eating method of fried food. Boil the green lobster and let it cool, then take out the shrimp meat and set aside.

4. The meat of Boston lobster is old and not as fresh and tender as that of Little Green Dragon, so it is not suitable for sashimi, but there are many ways to eat it. The common practices of chefs are: steaming, fried ginger onions, baked butter, salt and pepper, porridge, soup and so on. As long as the cooking method is proper, the Boston lobster tastes good, and these are the more click-through methods in restaurants.

How do you cook Australian green lobster?

Australian green lobster practice one: steamed Australian lobster raw materials: cooking pot, onion and garlic amount, salt, abalone sauce, soy sauce. Practice: wash the live lobster carefully with a brush, boil the head of the lobster with water and salt in the pot, put the head of the lobster in, and then put the tail in after 20 minutes. After 20 minutes, the lobster is fully cooked and can be fished out; after cooling slightly, cut the lobster's head and back with a knife and carefully put the shell to both sides.

Teach you how to make Thai curry lobster, how to make Thai curry lobster to eat Australian lobster to slaughter the meat, leave the head and tail, change its meat tissue fiber into large pieces, pulp, oil, add seasoning and stir-fry to mature. Slices of cucumber and carrots are made into edges, and the lobster can be put on a plate. The key to the production of Thai curry lobster: the lobster head and tail should be blanched until ripe before loading.

Come out of the pot, pour the sauce that has just been made, and no longer drench in hot oil, because there is oil in the sauce. If you don't make soy sauce, you can pour hot oil directly and then put soy sauce.

How long will the Australian green lobster be boiled for fifteen to twenty minutes? Australian green lobster, also known as Jinxiu lobster, is a kind of non-claw order, lobster family, lobster genus, commonly known as green lobster, flower lobster, mountain shrimp, Daiwa shrimp, sand shrimp and so on. With a body length of up to 60 cm, it is the largest in the genus lobster. The abdomen, first antennae and feet have dark brown and yellow markings.

How do you eat green lobster?

1. Ingredients: 800 grams of live green lobster, silk mesh skin, egg white, proper amount of starch, refined salt, monosodium glutamate, ginger, onion, water wine, peanut oil, wash the shell of lobster, remove the shell and cut into pieces. Cut ginger and spring onions into thin shreds and set aside. Wash the lobster meat with ice cubes and suck up the water. Mix the lobster meat with water wine and absorb the water. Mix well with egg white, refined salt and monosodium glutamate. Add shredded ginger, shredded green onions and starch.

2. The little green dragon is washed clean and set aside. Then, chop the shrimp into small pieces. Sprinkle some starch on the shrimp. Deep-fry the shrimp. Beat 3 eggs and steam them in a pan. Put the fried broccoli on top of the steamed egg. Put the fried shrimp into the pan and stir-fry. Take in the juice, set the plate, and the problem is solved.

3. Braised green lobster is a classic technique in Chinese cooking, which is suitable for people who like heavier taste. Wash the green lobster, remove the intestines and cut into pieces. Put oil in the pan, add spring onions, ginger and garlic to stir-fry, then add lobster pieces and stir-fry until discolored. Add cooking wine, light soy sauce, soy sauce, sugar and the right amount of water, bring to a boil, turn to low heat and simmer until the soup is thick and the lobster is well done. Lobster salad is a refreshing way to eat, especially suitable for summer.

4. Steamed crayfish: put the cleaned green lobster into a steamer, add slices of ginger, green onions and cooking wine to remove fishy fragrance, steam until ripe. This method retains the original flavor of green lobster, the meat is fresh and tender, and is suitable for diners who pursue the original taste. Cream crayfish: this is a more Western practice, stir-fry the green lobster and add milk and cream, as well as the right amount of salt, pepper and other seasonings, cook until the soup is thick.

How to cook green lobster?

1. Ingredients: 800 grams of live green lobster, silk mesh skin, egg white, proper amount of starch, refined salt, monosodium glutamate, ginger, onion, water wine, peanut oil, wash the shell of lobster, remove the shell and cut into pieces. Cut ginger and spring onions into thin shreds and set aside. Wash the lobster meat with ice cubes and suck up the water. Mix the lobster meat with water wine and absorb the water. Mix well with egg white, refined salt and monosodium glutamate. Add shredded ginger, shredded green onions and starch.

2. The little green dragon is washed clean and set aside. Then, chop the shrimp into small pieces. Sprinkle some starch on the shrimp. Deep-fry the shrimp. Beat 3 eggs and steam them in a pan. Put the fried broccoli on top of the steamed egg. Put the fried shrimp into the pan and stir-fry. Take in the juice, set the plate, and the problem is solved.

3. Steamed crayfish: put the cleaned green lobster into a steamer, add slices of ginger, green onions and cooking wine to remove fishy fragrance, steam until ripe. This method retains the original flavor of green lobster, the meat is fresh and tender, and is suitable for diners who pursue the original taste. Cream crayfish: this is a more Western practice, stir-fry the green lobster and add milk and cream, as well as the right amount of salt, pepper and other seasonings, cook until the soup is thick.

4, the practice of Australian green lobster: steamed Australian lobster raw materials: cooking pot, onion and garlic amount, salt, abalone sauce, soy sauce. Practice: wash the live lobster carefully with a brush, boil the head of the lobster with water and salt in the pot, put the head of the lobster in, and then put the tail in after 20 minutes. After 20 minutes, the lobster is fully cooked and can be fished out; after cooling slightly, cut the lobster's head and back with a knife and carefully put the shell to both sides.

5. First of all, choose green lobster. Fresh and live green lobster is the best, followed by frozen. Pay attention to the choice of green lobster with tall and straight meat, bright color and complete shell. Secondly, remove the shell, head and thread of the green lobster, leaving the shrimp tail. Cut the shrimp three times and coat it with salt and pepper. Marinate in oil for 10 minutes to taste. Finally, put the minced garlic and chopped red chili into the pan and slowly stir-fry the garlic flavor.