Butter lobster

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The selection of lobsters is based on the choice of their origin. Lobsters from the sea have to be big, and the bigger, the better; the artificially raised lobsters have to be raised in the lake centre (the lake centre lobsters are bigger, have no strange taste, the meat is more flexible and the cooking tastes less beautiful, so if they are planted, remember the lake centre)。

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Butter lobster practice -- pick lobster, then press lobster. Fresh lobster shrimps are usually elastic, and this one is squeezed when you buy them. If you press the lobster to get soft, it means the lobster is no longer fresh (but be careful to avoid the lobster's “weapons”, its two big pliers are really very “killy” and you must be careful)。

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Butter lobsters - pick lobsters, pick lobsters, pick lobsters, and “smelt”, so it's crucial to not pick lobsters that smell。

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Butter lobster - pick lobster - learn to watch lobster. First, we'll look at the state of lobster, the more alive it is, the better it tastes and tastes, the healthier it eats; we'll look at the head and body of lobster, the better evenly; and we'll look at the shell of lobster, which is generally thin and smooth. Better (“Observe” lobsters is an important step in the selection of lobsters, in addition to which, the bigger the head, the better it is, the closer it is to the stem. Also, don't choose half-dead lobster, which is not only a lot of protein, but also a bad taste。

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Before killing lobsters, it is best to put the lobsters bought in the water for one day so that they can wash the mud out of their bodies and then wash them with toothbrushes。

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The most important step in the killing of lobsters is “ure”. With a chopstick inserted from the lobster's urine mouth (but close to the lobster's head) and then pumped out the chopsticks, it was successful if there was liquid out of the lobster's tail “pee-ure” (to remove the smell of lobster meat)。

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[Crunch Crawfish Approach - Cooking Lobster] Cooking lobster in boiled boiling water is enough for five adults (almost boiled to a full scroll)。

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The quick extraction of cooked lobsters into the ready ice cools (the quick cooling of cooked lobsters will make shrimp more delicious, and the faster the cooling will ensure a tight taste of shrimp meat, so there's more ice in this part, and I prepared a whole bowl of it and buried it with ice as soon as it came out)。

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After the lobster cools, we can start breaking the shrimp. One hand on the head of lobster, one hand on the torso, and one hand on the torso. The two large pliers on the head of the lobster were then removed from their respective legs。

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(b) Cut the shrimp shells dry to the lobster with lobster first, and remove the shrimp meat from them; then hit the lobster pliers with a cane stick in appropriate measure, slowly strip the shrimp shells off the pliers, and remove the shrimp flesh from the shrimp pliers (both of the pliers are so skinned if some of the bad parts can be cut off with lobster). Lobster legs can also be “pressed” with a cane。

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Butter lobster practices - butter juices - first take the pumpkins out of the skin, then cut them into large pieces, with a proper amount of butter and garlic, and put them in the oven, with 250 degrees of fire and 25 minutes of roasting (which turns out to be a little charred)。

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Butter lobster practice - butter juice preheats the pot to a certain extent and puts the remaining butter in the pot. After the butter melts, the onion onions are ready, then the pumpkins that were baked before are boiled a few times, and then a proper amount of bean powder, water, centrifugal for 30 minutes。

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Butter lobster practices - butter juices - put the last cooked soup into the shredder, crumbs into juice and mix it evenly with cooking cream, salt and sugar。

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Crayfish meat is placed in made butter juice for about six to eight minutes。

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I'm going to put a good lobster out of the pot, and I'm going to make it look like this

The cooling of lobsters after cooking is very important, cooling is very important, cooling is very important and important! The faster it cools, the harder the meat, the better the taste, so it's important to remember the amount of ice prepared. I chose both butter and cream. And if it wasn't for butter, sometimes it felt like it was cooking with milk. And the food that it makes is always special and easily gives rise to appetites and people who slobber. And Anja's cream and cream smell is also odoury, screech and fragrance is all over her mouth; and their raw materials are not artificial and they are more comfortable to eat. 3. The shrimp leg is white and fine, and tastes and tastes no worse than lobster meat. However, many people abandoned shrimp legs because they were difficult to eat, without knowing that they had missed a good meal. It's not so much trouble to eat shrimp leg meat, as we're saying on the scrawny stick. Cut one of the legs of the shrimp with a lobster and then press it slowly along the other side, and the shrimp leg meat comes out