1. Generally, the lobsters bought back are still alive. Put the lobster on the chopping board, put your hands on your head and cut a seam along your back with scissors.
2, try to cut to the tail, and then open the seam a little wider;
3, turn the lobster upside down, there is a small hole in the tail, use a straw or stick * * *, and then slowly pull it out, the intestines will be pulled out with the stick, and dark liquid will flow out in the same way. These are all dirt in the lobster, which will affect the taste if it is not cleaned;
At this time, the lobster is cleaned and then other ingredients are prepared.
Question 2: What about live crayfish? If you have a lot of lobsters, put them in a big container, but don't add water. Keep them dry or put some grass in them. The name of this dish is Yicheng lobster.
braise in soy sauce
Cantonese menu
The main ingredient is 3 Jin of bright red shrimp.
Ingredients: 200g of dried red pepper, 0g of onion100g, 50g of garlic.
Cai Cheng hot dishes
Production process: First, wash the bought prawns, fill a large basin with clear water, grab the prawn's tail with your hands, and brush the prawn's stomach and head with a brush. Cut off the shrimp head with scissors and clean up the mud inside the shrimp head. Pull one of the shrimp's three tails by hand and pull out the intestines.
Rinse repeatedly with water. After washing the water, visit boiling hot water and cook for 5 minutes. Pick it up and rinse it with clean water. This is clean. Prepare condiments, pepper, red pepper, green pepper, garlic, ginger and chopped green onion. When the oil is heated, add more pepper. You can put less spicy food, but it's not delicious. After the pepper is burnt, take it out. On the fire, add red pepper, garlic and ginger, then add shrimp and stir fry. After the fragrance comes out, add salt, seasoning, chopped green onion and green pepper and continue to stir fry. Add salt, star anise, Amomum villosum and Amomum tsaoko when the prawns turn bright red without water, soak in water, stew for 10 minute, then add onion, garlic, white sugar, ginger slices, green pepper and monosodium glutamate, stew for 10 minute, and serve.
Features: bright red color, spicy and delicious, tender and delicious, appetizing.
How to eat: 1. Wear disposable plastic gloves and a napkin in front of you. 2. Remove the prawns from your face by hand, break the two prawns and chew them at the entrance. 3. Hold the head and tail of the shrimp with both hands, break the shell, eat the yellow shrimp, and then peel off the tail shell to eat the meat. How do Hong Kong people eat lobster?
1)。 Lobster sashimi (Japanese, mustard spicy, stained with n oil. The big wooden boat is full of extraordinary style. )
2)。 Boiled lobster (clear water hot pot method)
3)。 Steamed lobster with garlic. Season with raw and cooked garlic, spread with shrimp noodles and steam. Sprinkle with chopped green onion).
4)。 Steamed lobster with black bean sauce. Season with soy sauce and steam. )
5)。 Lobster with soup h (shelled, fleshed, soaked in oil and cooked in broth h; A feast).
6)。 Cheese H lobster (China practice: lifting meat and pulling oil; Mix the broth and butter cheese into juice n, add lobster balls and stir well, and cover with h).
7)。 Oil-soaked lobster balls (meat; First pull the oil, then stir-fry the ingredients to taste. A bad dish).
8)。 Lobster balls with lobster sauce (shelled and chopped; First pull the oil, then add the sauce and stir fry. Hong Kong people don't like to cook live lobsters.
9)。 Emerald lobster balls (fried with seasonal vegetables. Because the amount of lobster is small, the price e is also reasonable.
10) three cups of n lobster (desktop exercise. Hong Kong people seldom do this. Use frozen lobster as seasoning.
1 1) carved h lobster (win with wine. Designed for Liu Ling. Lobster soup)
12) Xiangmang lobster salad (foreign things serve China, Hong Kong cuisine features. Lobster with mango bottom, salad n with noodles)
13) French lobster soup (French cuisine classic. Color, fragrance and taste are unparalleled.
14) Napoleon grilled H lobster (a TV food show, world championship, three hours, I don't see how to do it)
15) be the first (Shunde chef won the national championship award in previous years; Fried lobster balls with daliang milk. Really extraordinary).
16) Japanese lobster head miso soup (Hong Kong people make the best use of one dish).
17) Thai lobster head Dongyin Gong Tang (make the best use of it).
18) lobster head soaked in rice (the option of eating lobster twice).
19) lobster porridge (another option for eating two shrimps).
20) Lobster head and cheese tip (lobster auxiliary staple food).
2 1) If it's okay or dead, it's usually boiled with salt and pepper, fried in a typhoon shelter, fried with black beans and peppers, etc. Hong Kong people can tell what kind of lobster it is at a glance.
. . . . When killing lobsters, first put a chopstick at the tail of the lobster and carry out * * *; Then twist off the shrimp head. At this time, the shrimp head will shed some blue liquid, which is lobster blood. Some people like to drink raw shrimp blood at this time to keep fit.
Shangtang h lobster
Materials:
Lobster1000g
Seasoning:
40g butter, lobster powder 15g, sugar 25g, chicken soup100g;
Exercise:
1). At the tail of the live lobster, cut off the fish, cut it in half, take out the lobster meat and cut it into balls for later use.
2). Heat the pan and put the oil that can cover the lobster ... >>
Question 3: How to deal with crayfish? Live crayfish should be carefully brushed with a brush before they can be cooked and eaten.
Question 4: How to make spicy crayfish? The crayfish is still alive. How to kill it? 1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its back tightly to avoid being caught);
2. Cut off the beard fork with scissors and soak it in clear water for later use;
3. Peel two pieces of dried ginger and cut into Jiang Mo (slice first, then shred). Each piece of ginger is about 50mm square;
4. Cut two green onions into minced green onions (the method is the same as above);
5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;
6. Cut the dried peppers into filaments with scissors (you can use a small bag of "delicious" dried peppers);
7. a small bag of pepper;
8. A small bowl of salad oil (about 250 ml);
9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.
Start hot work:
1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;
2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;
3. Add sugar and salt after fragrance; Because shrimp shells are thick and hard, they are not delicious. I suggest putting more salt than usual. )
4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one. So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control;
5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;
6. Pour in about two teaspoons of soy sauce and a small amount of vinegar, and stir fry a few times.
Stir fry process:
1. At this time, the shrimp basically changes from scarlet to bright flaming red, and it will continue to stir fry when it is slowly tasted (it is recommended to turn the range hood and exhaust fan to the maximum, and it is not excluded that the chef will be smoked with nose and tears, and wet towels should be prepared at the same time);
2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;
If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. Be careful: don't taste too much or
Question 5: What about live lobsters? If you have a lot of lobsters, put them in a big container, but don't add water. Keep them dry, or you can put some grass in them. The name of this dish is Yicheng lobster.
braise in soy sauce
Cantonese menu
The main ingredient is 3 Jin of bright red shrimp.
Ingredients: 200g of dried red pepper, 0g of onion100g, 50g of garlic.
Cai Cheng hot dishes
Production process: First, wash the bought prawns, fill a large basin with clear water, grab the prawn's tail with your hands, and brush the prawn's stomach and head with a brush. Cut off the shrimp head with scissors and clean up the mud inside the shrimp head. Pull one of the shrimp's three tails by hand and pull out the intestines.
Rinse repeatedly with water. After washing the water, visit boiling hot water and cook for 5 minutes. Pick it up and rinse it with clean water. This is clean. Prepare condiments, pepper, red pepper, green pepper, garlic, ginger and chopped green onion. When the oil is heated, add more pepper. You can put less spicy food, but it's not delicious. After the pepper is burnt, take it out. On the fire, add red pepper, garlic and ginger, then add shrimp and stir fry. After the fragrance comes out, add salt, seasoning, chopped green onion and green pepper and continue to stir fry. Add salt, star anise, Amomum villosum and Amomum tsaoko when the prawns turn bright red without water, soak in water, stew for 10 minute, then add onion, garlic, white sugar, ginger slices, green pepper and monosodium glutamate, stew for 10 minute, and serve.
Features: bright red color, spicy and delicious, tender and delicious, appetizing.
How to eat: 1. Wear disposable plastic gloves and a napkin in front of you. 2. Remove the prawns from your face by hand, break the two prawns and chew them at the entrance. 3. Hold the head and tail of the shrimp with both hands, break the shell, eat the yellow shrimp, and then peel off the tail shell to eat the meat. How do Hong Kong people eat lobster?
1)。 Lobster sashimi (Japanese, mustard spicy, stained with n oil. The big wooden boat is full of extraordinary style. )
2)。 Boiled lobster (clear water hot pot method)
3)。 Steamed lobster with garlic. Season with raw and cooked garlic, spread with shrimp noodles and steam. Sprinkle with chopped green onion).
4)。 Steamed lobster with black bean sauce. Season with soy sauce and steam. )
5)。 Lobster with soup h (shelled, fleshed, soaked in oil and cooked in broth h; A feast).
6)。 Cheese H lobster (China practice: lifting meat and pulling oil; Mix the broth and butter cheese into juice n, add lobster balls and stir well, and cover with h).
7)。 Oil-soaked lobster balls (meat; First pull the oil, then stir-fry the ingredients to taste. A bad dish).
8)。 Lobster balls with lobster sauce (shelled and chopped; First pull the oil, then add the sauce and stir fry. Hong Kong people don't like to cook live lobsters.
9)。 Emerald lobster balls (fried with seasonal vegetables. Because the amount of lobster is small, the price e is also reasonable.
10) three cups of n lobster (desktop exercise. Hong Kong people seldom do this. Use frozen lobster as seasoning.
1 1) carved h lobster (win with wine. Designed for Liu Ling. Lobster soup)
12) Xiangmang lobster salad (foreign things serve China, Hong Kong cuisine features. Lobster with mango bottom, salad n with noodles)
13) French lobster soup (French cuisine classic. Color, fragrance and taste are unparalleled.
14) Napoleon grilled H lobster (a TV food show, world championship, three hours, I don't see how to do it)
15) be the first (Shunde chef won the national championship award in previous years; Fried lobster balls with daliang milk. Really extraordinary).
16) Japanese lobster head miso soup (Hong Kong people make the best use of one dish).
17) Thai lobster head Dongyin Gong Tang (make the best use of it).
18) lobster head soaked in rice (the option of eating lobster twice).
19) lobster porridge (another option for eating two shrimps).
20) Lobster head and cheese tip (lobster auxiliary staple food).
2 1) If it's okay or dead, it's usually boiled with salt and pepper, fried in a typhoon shelter, fried with black beans and peppers, etc. Hong Kong people can tell what kind of lobster it is at a glance.
. . . . When killing lobsters, first put a chopstick at the tail of the lobster and carry out * * *; Then twist off the shrimp head. At this time, the shrimp head will shed some blue liquid, which is lobster blood. Some people like to drink raw shrimp blood at this time to keep fit.
Shangtang h lobster
Materials:
Lobster1000g
Seasoning:
40g butter, lobster powder 15g, sugar 25g, chicken soup100g;
Exercise:
1). At the tail of the live lobster, cut off the fish, cut it in half, take out the lobster meat and cut it into balls for later use.
2). Hot pot, put the amount of oil that can cover the lobster, and heat it to 70℃ ... >; & gt
Question 6: How to treat crayfish as the cleanest? Scrubbing the crayfish, removing the sand intestines, peeling off the head shell, pouring out the shrimp yellow inside, cutting off the gills and the back shell, then soaking the crayfish in clean water for 10 minute, rinsing the shrimp yellow with clean water, and pouring the shrimp yellow into the pot when cooking. This method is suitable for frying crayfish.
Method 2: Wash the crayfish, remove the sand intestines, grab the head and back of the crayfish with your left hand, grab the shrimp claws with your right hand, pull out the shrimp gills forcibly, and then cut off the sand sac at the end of the shrimp head with scissors. This treatment method basically keeps the appearance of crayfish intact, and is suitable for crayfish cooked, boiled and marinated.
Method 3: Wash the crayfish, remove the sand intestines, and remove the gills under the head shell with scissors. This can basically keep the appearance of shrimp, but it is not easy to cut the gills clean and it is more troublesome to operate.
Question 7: How to handle the tools/raw materials of raw lobster easily?
Kitchen knife, kitchen scissors
Methods/steps
1
Catch the lobster from behind. Put the belly of the lobster outward, and insert a chopstick from the urination port of the shrimp to the vicinity of the head.
Take out the chopsticks and drain them. Then the lobster stopped moving.
2
You can easily remove the big pliers first. Open the head cover. Clean it up and take out your cheeks.
three
Remove the stomach bag that grows on your head. Take out the brain marrow (which can be used as lobster brain and egg soup) and let the lobster basically clean up. Can also be cut into pieces as needed.
four
Lobster dicing steps:
Cut open the soft shell of the abdomen with scissors. Then cut the back with a knife. After the main part of the lobster is processed, it can be cut into pieces or directly baked in H according to the dishes to be cooked.
Question 8: I'm going to cook crayfish myself, but I'm afraid to do it after buying live crayfish. How can I kill crayfish? Buy crayfish, first raise them in water for a few hours, and initially scrub them clean; Then cook in warm water (about 60-70 degrees) for about 20 seconds, and the crayfish will die. Wash it again for later use.
Cleaning and pruning methods of crayfish;
The best washing method: vinegar+salt
Put the sand-removed crayfish directly into clear water mixed with vinegar and salt, soak it for 15 minutes, the soaked crayfish is very clean, and then rinse it with clear water for 3 times.
Sand removal method
1, cut off most of the head and shell of crayfish, and then use scissors to open the stomach sac of black Sasha where the head is exposed or even the back;
2. Cut off the shell from both cheeks, and then cut off the beard obliquely;
3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the black intestines;
4. Cut a knife vertically on the back, which is more delicious (this move is dispensable, depending on your skills and hobbies);
5. Brush it up, down, left and right with a toothbrush under tap water. Be careful not to yellow the shrimp and then drain it.
Question 9: How to preserve the processed crayfish 1? How to preserve live crayfish;
After buying live crayfish, you can put them directly in the basin, add a little salt, pour a few drops of cooking oil, and keep them for two or three days without feeding anything, which not only keeps them fresh, but also allows them to spit out all the sediment in their bodies.
Method 1: Shrimp is best stored in a foam box, which is both breathable and windproof. Arrange the shrimps face down (belly up is easy to die), put about 30 kg of lobsters in each box, rinse them with clear water, then add snowflake ice (crushed ice) and 4-5 kg of ice in each box, and finally cover them and put them away. So add ice once in the morning and once in the evening. This storage method can store lobsters for 5 days-1week.
Method 2: After cleaning the lobster, directly pour it into a pool with an air pump or a glass jar to increase oxygen. Don't put too much lobster. Change water in the morning and evening. This storage method can store lobsters for 5- 10 days.
Method 3: If you can't do the above, you can only put it in the refrigerator for freezing.
Second, the preservation method of cooked lobster:
Cooked lobster is best eaten on the same day. If you want to keep it longer, you need to control the microorganisms. Refrigerator freezing is a way to reduce the temperature of the freezer as much as possible. It is suggested that the cooked lobster should be cooled with iced boiling water for 20 seconds, and the internal temperature of the lobster should be controlled by Jiangdu, and then put into a fresh-keeping bag. It would be better if you could vacuum it, and then put it in the refrigerator for freezing as soon as possible.
Question 10: I bought a catty of crayfish. I don't know what to do with it. The sediment in it is difficult to handle. Who can give me some advice? I hope today is mainly about scrubbing, and the first shell should be cleaned. Generally, the shell of shrimp should be scrubbed with waste toothbrush and running water. If you cook at home, you can consider cutting off all the feet of the shrimp except two pliers. Then, be sure to cut off the first third of the shrimp head with scissors (you can cut it from the front of the shrimp head at an angle of about 40 degrees) and wash off the dirty undigested dirt on the head, but be careful not to cut it too much and wash off the shrimp yellow on the head!
The most important thing is to wash the gills, just like removing the gills of fish. Turn the shells on both sides of the head slightly to remove the gills, or clean them (mainly by washing white), then pull out the shrimp intestines at the tail, scrub the crayfish clean, pull out the sand intestines, grab the head and back of the crayfish with your left hand, grab the shrimp claws with your right hand, and pull them back and out of the shrimp gills, and then cut off the sandbags at the end of the shrimp head with scissors. Rinse with water and a little vinegar until there is no smell, and then cook in the pot.