The scent of ginger and onion is blended into the lobster, and the sauce is hung on the lobster shell. While eating, the sauce on the shell is cleaned. Cooking time: 30 minutes more detailed steps and recipes, follow WeChat: HomeMadeGreat
Put the bucking lobster in the refrigerator, refrigerate for 20-30 minutes, remove it, then it is already asleep. Take a shower, be sure to wash it, then put it down
The following steps may cause discomfort, but it is important, I will write a gentle point
Find the lobster's ass
Use chopsticks to be gentle......... as shown
Remove the shrimp line and release the drowning from the lobster
Use the tip of the knife to poke the joint between the head and the body, and pull the meat at the joint.
Cut the lobster, the body can be evenly divided into 6-8 pieces, the tail needs to be complete, and the arms and legs are also left. When you eat at home, your legs can be patted with a knife back for easy peeling, but you should not shoot for good looks.
The scallion is green and green, and a little onion, the ginger is cut thicker, and it can be released with a knife back to release the ginger flavor.
Put enough oil in the pot, burn the oil in a big fire, and the temperature should be slightly higher before the lobster can be fried. In the process, you can put a green onion to judge the oil temperature. When the onion is fried to the scent, the oil temperature is almost the same.
Stir well and fry, the ratio is almost 1 part potato starch: 6 parts corn starch, plus a little salt. Wrapped lobster under the pot
After frying until golden, put it on the blotting paper for later use.
Put a proper amount of base oil in the pot, first add the ginger flakes, then add the onion, followed by the scallions
Put the lobster, pour a round of cooking wine on the side of the pot, then stir fry
Then add 1 teaspoon of oil, 3~4 tablespoons soy sauce, moderate amount of chicken powder, proper amount of salt, a little sugar, stir fry evenly
Put green onion and continue to stir fry
Finally, thicken the powder, so that there is enough soup to hang on the lobster. You're done, you can go out
I feel the same as what I did outside, hahaha~
1. Note: The lobster shell is very hard. Be sure to pay attention to safety and don't cut it. 2. The lobster tail does not need to be wrapped in powder, and it should be fried directly. Use chopsticks to press the point so that it can be unfolded. More detailed steps and recipes, follow WeChat: HomeMadeGreat