How can this lobster be delicious?

(DIY) The method of spicy crayfish introduces the cuisine and function in detail: home cooking recipe (DIY) The production materials of spicy crayfish: main ingredients: crayfish accessories: onion (to add flavor), green pepper (to add color, people who design it will make a splash, even if it is not delicious) Seasoning: garlic, star anise, pepper, Pixian bean paste and fragrant leaves. Teach you (DIY) how to make spicy crayfish, and how to make (DIY) spicy crayfish delicious. The material is roughly as shown in the above picture. Due to the rush of time, some small ingredients were not put out. Now let's talk about the process of killing small animals. First, clean your body. There is a lot of black dirt hidden in crayfish. Try to clean it with a brush, don't save trouble. If the crayfish is too small, use scissors to remove the handles, feet and pliers. There is no meat anyway. The following knife is very important. To remove the stomach (very dirty) from the head, don't remove the yellow cream from the head. Yellow cream is a good thing, so don't waste it. Don't cut the scissors to the end, cut them in half and then pull them out, so that the whole stomach will come out under normal circumstances (the black sac is the stomach). Practice makes perfect, so practice more. The next step is to gut the crayfish. The method is simple. Hold the middle of the tail with your hand and twist it left and right until it is disconnected, and then slowly pull it out. So shrimp intestines will follow. This is the horror of slaughtered small animals. The following time relationship, I will use words to explain the process of frying: 1. When the oil pan is 80% hot, beat the crayfish evenly and put them in cooking oil. Oil can't be saved. Add garlic, star anise, pepper, Pixian bean paste, fragrant leaves, cinnamon and dried peppers and stir fry together. 3. Return the oiled crayfish to the pan, stir well, add water, and add appropriate amount of soy sauce and sugar until the water is almost over the shrimp. After 4.30 minutes, the water is almost dry, so put down the green pepper and onion (not too early, otherwise it won't look good). 5. Finally, apologize with raw powder, so that the taste can be better coated on the shrimp. The method of fish-flavored crispy lobster introduces the cuisine and function in detail: home-cooked menu taste: fish-flavored crispy lobster making material: main ingredient: 1 big lobster (about1500g). Accessories: rape leaves 100g. Seasoning: 40g red pepper sauce, ginger rice 10g, fresh garlic 15g, chopped green onion 20g, Shaoxing wine 10g, sugar 25g, balsamic vinegar 20g, soy sauce 5g, monosodium glutamate 5g, soup 50g, wet starch 5g, and proper amount of peanut oil. The characteristics of fish-flavored crispy lobster are salty, sweet and sour, with strong onion, ginger and garlic flavor. Teach you how to cook fish-flavored crispy lobster, and how to cook fish-flavored crispy lobster is delicious. 1. Put flour into a bowl, add flour, dry starch, baking powder and custard powder, and add water. Grasp it evenly with your hands (don't stir it) and let your fingers get thick paste. When it is triggered, bubbles will appear in the paste. Add 20 grams of peanut oil to make it crispy. Wash the lobster, unscrew the head, cut off the tail and chop off the claws of the lobster. Split the carapace of shrimp from the middle of the back (the breastplates are connected together), take out the shrimp meat and replace it with shrimp slices according to the meat pattern and put it in a bowl. Wash the head, tail and body armor of lobster, put it on a plate and steam for 15 minutes, drain the soup and pollution. Brush the cooked chicken oil on the head, beard, tail and body armor of the shrimp, and open the breastplate down to the back armor according to the original lobster shape, and put the head and tail into at least one large tray. 2. Cook the pot, add peanut oil and burn it to 70% heat. Add rape leaves and stir-fry to make loose vegetables. Drain the oil in a colander and put it around the plate. Add peanut oil to the pot, heat it to 50% on medium fire, dip the shrimp slices into the crisp pulp, put them in the pot in turn, fry them thoroughly and shape them into cocoon, take out the drained oil, cut off the corners with scissors and remove the bread crumbs. When the oil in the pot is heated to 70%, add the repaired fried shrimp heavy oil, fry until the surface is crisp, put it in a colander to drain the oil, rinse the pot with oil, and add ginger rice, fresh garlic and chopped green onion. Add sugar, balsamic vinegar, soy sauce and monosodium glutamate, thicken with wet starch, add fried crispy shrimp meat, sprinkle the remaining chopped green onion, stir fry evenly, wrap it in fish sauce, and put it in an open shrimp shell. (After eating, the head, tail and claws of the lobster should be disassembled to make soup.) Tip: Change the main ingredients to make this method, and you can also make "fish-flavored shrimp meat" and "fish-flavored fresh strips" and so on. The practice of grilled lobster with butter introduces the cuisine and its function in detail: home ... all unfolding >