Spicy lobster
By VicentaLakin
Spicy lobsters-- spicy smell, antimoor! The crawfish that drifted from across the ocean have, over the decades, undergone a surprising transformation, eventually sweeping the food world and becoming a worthy king of the night. Spicy lobsters are popular not only in the Kawazu region, but throughout the country and all over the world, and they are so popular as “falsies” at night, and they are colorful, spicy and fragrance, and they taste sour and sour and sour and sour and sour。
Recipe Recommendations
Steps for Spicy lobster
1
1. Oil temperature 180 °C, 3 kg of purified lobster, 5 seconds to make a spare2
(b) plasma oil, 50 g to 150 °c, with garlic, ginger, pepper, chili spics3
add flaming flaming flamingos, lobster bottoms, 250g, beer, water, 500g, boiled, boiled, boiled for eight minutes to thick soup, and finally red oil for 250 g flaming shrimp, which can be decorated when cooked。Spicy lobster Make Tips
1. About whether the lobster is oily or watery? Lobsters are hotter than oil and can immediately burst the mid end of the head and tail, but they will not be released, they will be fully odoured when they are dried, and they will be brightened and sold. How long will it take for the lobster to get over the oil? In about three to five minutes, the crayfish will be boiled with hot oil and then light fire, and in this process the temperature must be controlled, and if the temperature is too high and the oil is too long, it is likely that the crayfish will become charred. Lobsters contain a large number of bacteria and parasites, but they are essentially in the head, so they must be consumed. Purge the lobster carefully and seriously, and the shrimp line must be removed, which is second only to the second dirty part of the head。