Crawfish

1

Lobster wash, go to the shrimp line, tarp spare

2

THREE POUNDS OF SOYBEANS OIL IN THE HOT POT TO THE TEMPERATURE OF 180°C AND FIVE SECONDS OF LOBSTER FOR BACKUP

3

In hot pots, soybean oil is burned to 150°C of oil temperature, garlic is burned down, bottom is blown out, beer, water is quickly added, lobster is boiled up, the calve is boiled for eight minutes to the thickness of the soup, and boiled with boiling sauce for the lobster。

1. Primary processing of lobsters is particularly critical and should be repeated and washed. In addition, shrimp intestines must be cleaned up, otherwise it may affect the taste of vegetables; shrimp yellow should be preserved when removing the scavengers from the head, and when cleaning lobsters, it is best not to wash them with running water so as not to wash them away; and, in the case of lobsters, the temperature should not be too high, so that they may not be charred or too long, the length of the gas should not be too long. The author had compared the difference between cooking with “over-oil” and “explosive” shrimps, and had concluded that the oiled lobsters were better coloured and tasted better。