Recipe: Taste lobster

Home Cooking Recipe: Taste lobster

Notes:

Hunan nightingale stalls will never be indispensable: taste shrimp, taste crab, taste snake, taste snail... forever without opening the word; now summer is coming, crayfish is also on the market, so I bought two pounds of crayfish, Do it yourself, clean and hygienic, but the lobster is delicious, it is not easy to clean, and it is slow to eat!

Ingredients:

Steps:

  1. Home Cooking Recipe: Buy the crayfish with the right amount of salt and vinegar for 15-20 minutes, take the shrimp intestine from the middle of the tail of the shrimp, brush it one by one, this is a long process, I washed for an hour and a half, tired of not loving

    Buy the crayfish with the right amount of salt and vinegar for 15-20 minutes, take the shrimp intestine from the middle of the tail of the shrimp, brush it one by one, this is a long process, I washed for an hour and a half, tired of not loving

  2. Home Cooking Recipe: After washing, the pot puts 80% of the oil, and the shrimps blow the oil.

    After washing, the pot puts 80% of the oil, and the shrimps blow the oil.

  3. Home Cooking Recipe: Ready ginger onion basil

    Ready ginger onion basil

  4. Home Cooking Recipe: Key condiment: Pixian bean paste

    Key condiment: Pixian bean paste

  5. Home Cooking Recipe: Hot pot cold oil, ginger and garlic spice scent, put the crayfish in the pot, then release the soy sauce, steamed fish oyster sauce, cooking wine amount, then pour cold water seven or eight minutes, add three spoons of Pixian bean paste (meal spoon) After the fire is boiled, boil for about 15 minutes.

    Hot pot cold oil, ginger and garlic spice scent, put the crayfish in the pot, then release the soy sauce, steamed fish oyster sauce, cooking wine amount, then pour cold water seven or eight minutes, add three spoons of Pixian bean paste (meal spoon) After the fire is boiled, boil for about 15 minutes.

  6. Home Cooking Recipe: Finally, put the basil, and turn it up slightly.

    Finally, put the basil, and turn it up slightly.

Tips:

1. Raw pumping. The bean paste has salt, no need to add extra salt, otherwise it is too salty. 2. Keep the soup according to your own taste. I usually leave one third of the shrimp. 3. Cut or cut the fresh basil when it is fresh. Do not cook the basil, and lobster replied several times, the taste is better.


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