A list of the contents of this article:

How to cook lobster to taste good

1. Spices should be crushed: crayfish should be cooked to taste, first of all, the spices should be crushed with a cold grinder. The temperature will not rise in the grinding process, and the fragrance of the medicine will not be lost to the maximum extent. Secondly, the spice powder is soaked in oil, because most spices are fat-soluble, and the aroma dissolves into the oil without volatilization, which can better enter the crayfish meat and make it taste.

2. Here are some tips and steps for cooking lobster to make sure you cook delicious lobster: choose fresh lobster. It is best to buy live lobsters from seafood shops or markets to make sure they are fresh. Prepare a large pot and plenty of boiling water, which should be deep enough to cover the lobster. Add plenty of salt and spices. Lobster usually needs a lot of salt, as well as other spices such as lemon, wine, pepper, etc., to increase the taste and taste.

3. How to make lobster delicious and simple, boil lobster in clear water and boil lobster without any spices, just wash the lobster and put into the pot, pour the right amount of water, the water should not pass the lobster, put onion, ginger and garlic in it, add beer and salt, cover and cook for about 20 minutes.

4. Ingredients: 1500 grams of crayfish, the right amount of ginger, the right amount of garlic, the right amount of fragrant leaves, the right amount of pepper, the right amount of dried pepper, the right amount of green onions, the right amount of green onions. Go to the head of the crayfish, go to the sand line, and clean it. Shred ginger, chopped garlic, chopped green onions, dried chili peppers, shredded shallots. Put oil in a hot pot, add ginger, green onions, fragrant leaves, dried chili peppers and pepper until fragrant.

5. Choose fresh lobster: fresh lobster is the key to delicious cooking, preferably alive, and if not alive, choose something clean and odorless. Clean the lobster: soak the lobster in cold water for 5 minutes, wash the sand and skim off the foam. Add salt and spices: before boiling the lobster, add a little salt and other favorite spices, such as rosemary, pepper, celery, etc., to make the lobster more fragrant.

The practice of boiled lobster

Boiled Boston lobster: boil the Boston lobster in boiling water for about 8-10 minutes. Take out the lobster and soak it in ice water to stop cooking. Cut up ginger, garlic, green onions, chili and other seasonings and stir-fry in a pan to give a fragrance. Add water, add salt and cooking wine, boil and add lobster. Cook for about 5 minutes to allow the lobster to fully absorb the flavor of the seasoning.

Ingredients: 400 grams of lobster, one piece of ginger, two garlic seeds, a small plate of soy sauce, two chives. Wash the lobster a little first. Boil half a pot of water, put a few slices of ginger, a few green onions, and a small spoonful of salt in the pot. Put the shrimp down and cook for three minutes. The shrimp doesn't need to be cooked for too long, because the shrimp meat is fresh and tender and cooked quickly. Boil the prawns until they turn red and fish them out.

Boiled sea lobster: wash the fresh sea lobster and set aside. Prepare a pot of boiling water, add the right amount of salt and sliced ginger, and bring to a boil. Put the sea lobster in a pot, cook until discolored, remove and set aside. Prepare a bowl of ice water and soak the cooked sea lobster in ice water for 5 minutes to make it more crisp. Fish out the lobster, drain the water, and put it on a plate.

Ingredients: 1 jin of crayfish, 1 spring onion, 4 slices of ginger, 4 pieces of garlic, 2 spoons of salt.

Ingredients: 3 jin of crayfish, 3 slices of ginger, 10 cloves of garlic, 1 spoon of honey, 3 slices of mint, 2 tablespoons of Pixian Douban, 1 handful of spring onions, oyster sauce, light soy sauce, 1 can of beer.

Practice: put the right amount of water in the pot, the amount of water should not be able to pass all the crayfish prepared. Add all the seasonings in the seasoning bar. Pour in the washed crayfish and fire. Turn off the heat for 8 minutes after the fire is boiled. Tip: like steamed shrimp, it's better to pick a big one for boiled crayfish.

The way to cook lobster

First, wash the lobster a little bit. Boil half a pot of water, put a few slices of ginger, a few green onions, and a small spoonful of salt in the pot. Put the shrimp down and cook for three minutes. The shrimp doesn't need to be cooked for too long, because the shrimp meat is fresh and tender and cooked quickly. Boil the prawns until they turn red and fish them out. Then put the shrimp in cold water. Then control the dry moisture, cold boiled water is better.

Boiled lobster ingredients: right amount of lobster, right amount of purified water, right amount of garlic, right amount of ginger, right amount of soy sauce. First of all, wash the lobster, clean friends can wash more than a few times. Boil half a pot of water, then put ginger, green onions and a tablespoon of salt in the pan. Boil the lobster in a pot for three to five minutes. Be careful not to take too long. The fresh and tender shrimp will soon be cooked.

The time of cooking the lobster varies depending on its size and the way it is cooked. In general, the lobster needs to be boiled after the water is boiled, then the lobster is put into a pot and boiled. Here are some recommended time to boil lobster:-small lobster (about 500 grams): after boiling, cook for 8-10 minutes. -medium lobster (about 1-5 kg): boil and cook for 12-15 minutes. -large lobster (about 5-5 kg): boil and cook for 15-20 minutes.

How to cook lobster

Choose a pot of suitable size according to the size and number of lobsters; fill the pot with 3 canister 4 water and add sea salt to bring to the boil; put the lobster into boiling water, bring to the boil, cover and simmer for about 12-20 minutes, depending on the size and number of lobsters, when the lobster turns bright red; remove the lobster from the pan to cool.

First, wash the lobster a little bit. Boil half a pot of water, put a few slices of ginger, a few green onions, and a small spoonful of salt in the pot. Put the shrimp down and cook for three minutes. The shrimp doesn't need to be cooked for too long, because the shrimp meat is fresh and tender and cooked quickly. Boil the prawns until they turn red and fish them out. Then put the shrimp in cold water. Then control the dry moisture, cold boiled water is better.

Boiled lobster in clear water does not need to put any spices, just wash the lobster and put it into the pot, pour the right amount of water, the water should not pass the lobster, put onion, ginger and garlic in it, add beer and salt, cover and cook for about 20 minutes.

Step 1: wash the crayfish and remove the shrimp line, soak in brine for 30 minutes, remove and drain. Step 2: stir-fry lobster pan and pour oil, add spring onions, ginger, pepper, white wine, crayfish and stir-fry until the shrimp shell turns red. The third step: leave the bottom oil in the frying pan, add the dry pot sauce and stewed sauce to stir-fry, add water and bring to the boil. Step 4: pour the crayfish into the pot and cook over low heat for about 30 minutes.

What skills do you have when cooking lobster?

1. Don't go to the shrimp line. Many people think the shrimp line is a little dirty. Be sure to remove the shrimp line before cooking. In fact, after the shrimp thread is removed, the meat of the lobster will be relatively loose, so it will not be so tight and Q-elastic. So when cooking lobster, you don't need to remove the shrimp line, it won't be very dirty, just remove the shrimp line when eating. In this way, the meat quality will be tighter and tastes much better.

2. Here are some tips and steps for cooking lobster to make sure you cook delicious lobster: choose fresh lobster. It is best to buy live lobsters from seafood shops or markets to make sure they are fresh. Prepare a large pot and plenty of boiling water, which should be deep enough to cover the lobster. Add plenty of salt and spices. Lobster usually needs a lot of salt, as well as other spices such as lemon, wine, pepper, etc., to increase the taste and taste.

3. When cooking lobster, there are several key techniques that can help you make delicious lobster: choose fresh lobster * *: the meat of fresh lobster is more delicious, choose a lobster with a bright, shiny shell and no unusual smell. You can check whether the meat is tight by gently pressing the tail. Cleaning treatment *: the lobster needs to be cleaned thoroughly before cooking. Use a brush to clean the lobster shell and belly to remove sediment and impurities.

4. Cooking lobster is a very popular cooking method, but if you want to cook delicious lobster, you need to pay attention to the following skills: choose fresh lobster: fresh lobster has delicious meat and tastes better. When buying lobster, you should pay attention to observe the appearance of the lobster and choose the lobster with bright, shiny and odorless shell. In addition, you can also gently pinch the tail of the lobster, if the meat is tight, it means that the lobster is more fresh.

The practice of lobster how to make lobster

1. Saute ginger with cooking oil, boil and color with rock sugar, add light soy sauce, soy sauce, stir-fry together, add crayfish, then add water over the surface of crayfish. Bring to a boil over high heat, cook over low heat for 40 minutes, turn off the heat and simmer for 20 minutes.

2. Steamed vermicelli, chopped onions, chopped garlic, hot oil and began to stir-fry mashed garlic. Remove the mashed garlic from the pan, season with a little salt and chicken powder, cut the vermicelli, add the boiled mashed garlic and stir well. Place the lobster on the vermicelli and spread the mashed garlic on the lobster. Boil the water, put the lobster in a steamer, steam for 10 minutes, sprinkle with chopped onions, sprinkle with hot oil and the right amount of steamed fish soy sauce, so you can get out of the pot.

3. Steamed lobster: materials: 2 lobsters, light soy sauce, ginger, garlic, sesame oil, cooking wine. Practice: wash the lobster and soak in salt, cooking wine, ginger and garlic for a few minutes. Put the lobster in a steamer and let it out in about half an hour. When steaming lobster, mix the sauce at the same time, chop the ginger and garlic into fines, add light soy sauce and a few drops of sesame oil and stir well. The lobster comes out of the pot and served with ready-made sauce.

4. Ingredients: spring onions, ginger, garlic, pepper, cumin, light soy sauce, soy sauce, wine, sugar. Practice: clean the abdomen of the lobster, remove the beard on the head, remove the front claws, and cut off the shells on both sides of the head to remove the gills of the shrimp. Heat the oil in the pan and saute the garlic, ginger, pepper, cumin and green onions, then add the dried chili and fragrant leaves (so that the dried chili won't scorch), and then immediately pour in the washed lobster.

5. Materials: 1 lobster, 5 cloves of garlic, 3 slices of ginger, 1 section of green onion, right amount of starch, right amount of salt, right amount of monosodium glutamate, right amount of cooking wine, right amount of light soy sauce. Wash the lobster with a brush. Insert chopsticks into a small hole in the lobster's tail to release water.