Christmas dinner for two
Raw material map
My steps to kill lobsters are: go to the head, go to the pliers, go to the hoe, clean the head, and cut into small pieces. The dark green on the plate is lobster seeds. I usually use it to make lobster seed butter.
After cutting the lobster, use salt and white pepper to taste the corn starch before the oil pan, not too much. Just do it dry.
Put the oil in the pan and heat the lobster. If the pot is small, it can be fried several times. Otherwise, the oil temperature will drop and the effect of not being fried will become soaked in the oil.
After being blown up, put it on the blotting paper.
Leave the bottom oil in the pot. Lower ginger, scallion
After the aroma is fried, the lobster is served. I am not a big fire here, so the fire is used throughout. After the stir fry, cook the cooking wine and soak it. Green, a little bit of white sugar. Finally, the water starch is hooked. Out of the pot
Lobster seed butter is very simple to use with room temperature butter plus lobster seeds, egg beater or blender, mix well. Frozen and preserved seafood pasta is a trick. Before going abroad, the next big chunk of butter will turn red slowly, so that the lobster flavor will be wrapped in no noodles.