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How do you cook braised shrimp?

Step 1: wash the shrimp to remove the shrimp thread (there are many ways to remove the shrimp line, my removal method is: break the shrimp back and neck, you can easily pull out the shrimp line and the black ball of the shrimp head) step 2: pour the oil into the hot pot, heat the oil to 80%, then stir-fry the garlic cloves, ginger slices and pepper in the pan. Step 3: pour the processed shrimp into the pan and stir well.

Wash the shrimp, cut it from beginning to end on the back of the shrimp with scissors, and pick out the shrimp thread. Clean and dry. Set aside. Light soy sauce 2 tablespoons (30ml), black pepper 1x2 teaspoons (2g), cooking wine 1xanth2 teaspoons (2ml), water 2 tablespoons (30ml), sugar 1 teaspoons (5g), starch 1thumb 2 teaspoons (2g) into braised sauce. Set aside. Heat oil in the pot and saute with spring onions and ginger.

Cut off the shrimp gun and beard from the fresh prawns, and pick out the shrimp thread with a toothpick at the second section of the shrimp back. Marinate with cooking wine and sliced ginger for half an hour to remove fishy. Pour light soy sauce, vinegar and carved wine into a small bowl, then add sugar, chopped onions and a little pure water to make a sauce. Heat up the pot with vegetable oil and stir-fry with shredded ginger to give flavor. Then add the drained prawns and stir-fry them red over high heat.

Ingredients: 300g shrimp, 1 onion, 1 green pepper. Excipients: the right amount of edible oil, dry red wine chili, garlic, pepper, ginger juice, soy sauce, oyster sauce. Pepper, garlic and chili peppers are fried in advance. Put in the processed shrimp. Stir-fry for a while and change color. Put in the onions. Season with soy sauce, oyster sauce, salt and sugar. Finally, put in the green chili, stir-fry and cut off the raw pan to eat.

Is the steamed lobster delicious?

Steaming can better retain the freshness of flower lobster without destroying its original taste and nutrients. So steamed lobster is absolutely delicious. Secondly, steamed lobster is healthy and delicious. Steaming is healthier and contains no extra fat or greasy compared to cooking methods such as deep-frying or grilling.

Steamed lobster is delicious. Steaming Australian dragon takes 8-10 minutes. Take "Australian Flower Lobster with garlic" as an example. The practice is as follows: main ingredient: Australian flower dragon an excipient: minced garlic step: fresh Australian dragon. The head of the shrimp goes to the lungs to boil the soup, and the body of the shrimp is cut into two halves. Stir-fry minced garlic in an oil pan, the amount of oil is appropriate, twice as much as usual, add the right amount of salt to stir-fry, set aside.

Australian lobster (Australian Lobster): Australian lobster, also known as Australian lobster or Western Australian lobster, is mainly produced on the western coast of Australia. Its meat is delicate and delicious, so it is suitable for steaming. Blue-footed lobster (Blue-legged Lobster): blue-footed lobster, mainly from New Zealand, is famous for its blue feet, compact meat and delicious taste. Steamed blue-footed lobster can show its unique seafood flavor.

Garlic steamed lobster main ingredient 1 garlic 2 scallions 1 garlic steamed lobster step ① lobster choose 1 jin 2 to 5 taels or so, too big meat is too old and expensive, it is best to buy live, so the meat is fresh and sweet, the frozen lobster is not delicious after thawing. The membrane at the connection between the head and tail of the ② is cut with scissors and comes off as soon as the faucet is pulled.

Steam, kill and wash the lobster and steam over high heat for 4 to 5 minutes. With seafood soy sauce. Steam minced garlic, kill and wash the lobster and set aside. Cut minced garlic, fry half of minced garlic until golden brown, put in the other half of minced garlic, add a little salt and chicken juice. Green and red pepper. Pour hot soy sauce into minced garlic. Put the minced garlic on the lobster meat, steam for 4 minutes, put a little seafood soy sauce out of the pot.

How to cook flower lobster is delicious

1. Choose 5 kilograms of fresh and lively flower lobster, clean it, cut it into large pieces, and then wrap it with a thin layer of starch. Take a pot, pour in the right amount of oil, and heat the oil to about 180 ℃. Then, deep-fry the powdered lobster in a pan to medium well, then remove it and set aside. In another pot, add 50 grams of butter, heat and melt, sprinkle with a little pepper, pour 500 grams of soup, add the right amount of salt to season.

2, practice: wash the lobster, cut it into large pieces and stick with starch; put oil in the pan, the oil temperature is controlled at about 180 ℃, deep-fry the lobster until medium well, season with butter, pepper and soup, add the lobster, thicken and put on the plate. Shrimp meat is white and delicate, delicious, and makes people drool three feet. After eating lobster, you can add noodles, which fully absorb the essence of lobster in soup, which is also a good way to eat.

3. Steamed lobster is delicious. Steaming Australian dragon takes 8-10 minutes. Take "Australian Flower Lobster with garlic" as an example. The practice is as follows: main ingredient: Australian flower dragon an excipient: minced garlic step: fresh Australian dragon. The head of the shrimp goes to the lungs to boil the soup, and the body of the shrimp is cut into two halves. Stir-fry minced garlic in an oil pan, the amount of oil is appropriate, twice as much as usual, add the right amount of salt to stir-fry, set aside.

4. Fried shrimps with broccoli. Prepare ingredients: shrimp, broccoli, garlic, millet pepper, cooking wine, pepper, salt, spicy sauce. After thawing, marinate the shrimps with cooking wine and pepper for 10 minutes. Chop the millet pepper and set aside. Soak the broccoli in salted water for 10 minutes, wash and break into small pieces. Boil hot water, add salt, blanch for 1 minute, remove and drain.