Chon onion lobster noodle
By VicentaLakin
AND AT THE END OF THE YEAR, THE FESTIVALS FOLLOWED, AND IT WAS TIME TO PREPARE A FEW HEAVY-WEIGHT DISHES FOR DINNER. SEAFOOD EVERYONE LIKES TO EAT, AND WE COOK IT IN A SIMPLE AND FAST WAY, AND IT'S DELICIOUS TO HAVE ONIONS WITH IT, AND IF YOU'RE TIRED OF GINGER ONIONS, YOU CAN HAVE A COLD-DIP (SPICY) OR AN XO SAUCE OR BLACK PEPPER. AUSTRALIAN LOBSTERS ARE NUTRITIOUS, FINE MEAT, SMOOTH, TASTEFUL AND SWEET. THE KEY IS TO LIVE IN THE SOUTH PACIFIC, WHERE WATER QUALITY IS CLEAN AND CLEAN, AND TO EAT FAIRLY WELL. I CHOSE LOBSTER TAILS, WHICH I THOUGHT WERE MORE TENDER THAN THE MEAT AT THE END OF THE HEAD, AND MORE IMPORTANTLY, SHRIMP TAILS, WHICH I BOUGHT TO WASH, AND NOT EVEN THE INTESTINES。
Recipe Recommendations
- lobster meat 500 grams
- Yi noodles appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- cornflour appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Chon onion lobster noodle
1
Prepare all materials. I'm using Australian lobster. It's easy to clean and treat
2
Lobster slices, ginger, onions, garlic spares
3
Burn the water, the face for three minutes. It's supposed to be fresh, so it won't take long
4
Put the water down, oil and onions in the pot, and fry. Better get some onion oil before it tastes better
5
Salin. The onions are ready. Cover up, back up。
6
Ginger, onions, garlic
7
Down the lobster. One minute
8
I'll have some more
9
With appropriate water, cover the lid
10
Half a minute to build
11
Salin. Seeing how much water is received, some more onions will be spilled and the fire will shut down。
12
Put the fried onions on the plate
13
Crawfish and sauce
14
Done