Spicy lobster
By VicentaLakin
If there were no lobster in the summer, would it be less fun if there were no lobster in the big row table, would beer seem to be lonely in the summer, in the big row, in the night beer, in the little lobster, in harmony, and it would be fun not to know who was so brave to eat the lobster first, perhaps to fill it up; perhaps to taste wild; perhaps it was a coincidence, and then it became natural. It has to be acknowledged that the evolution of humans is also an evolutionary history of diet, ranging from blood from the first rubbers to the grains of grains, fruit and root of vegetables to the birds of all kinds, but making a dish of food for all. With regard to crawfish, apart from the status of alien species, it has to be recognized that the people of the country can always eat different things: garlic crawfish, 13 crayfish, fish fragrance lobster, spicy crayfish, etc. Maybe it's Chongqing's fault that the cabbage house is all over Spicy Lobster. I don't think that's any more spicy crawfish shared today
Recipe Recommendations
- crayfish 500G
- hot pot base 30g
- bean paste 30g
- peppercorns appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- garlic appropriate amount
- laojiang appropriate amount
- onion appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
Steps for Spicy lobster
1
Get the raw materials ready in advance. The lobster brushes its head and tail more mud, and then immerses it in the water for 10 minutes
2
Onions cut into pieces; ginger and garlic sliced; onions sliced into pieces; dry pepper sliced into pieces; boiled with kettles, soybean bean bean sauce made red oil and put them in peppers, peppers, garlic, garlic, onions, ginger screech
3
Scrambled crayfish into the pot, then poured wine into the pot and evenly continued cooking (10-15 minutes)
4
You can eat with sugar and salt before you come outSpicy lobster Make Tips
LOBSTERS GROW IN THE SLUDGE, SO THEY WASH THEIR HEADS AND TAILS WHERE THEY LIKE TO HIDE THE MUD. LOBSTERS MUST NOT EAT THE HEAD OF THE LOBSTER, WHICH IS THE MOST SUSCEPTIBLE TO ACCUMULATION OF PARASITES, NOR CAN THEY EAT TOO MANY LITTLE LOBSTERS AT ONCE TO AVOID ADVERSE HEALTH EFFECTS FROM DIGESTION. [WELCOME TO EXCHANGE FOODS AND SEARCH FOR MICRO-INTELLIGENCE PUBLIC: "THE FUN ROOM" OR ADD "EJM2467"]