Today, my wife bought 87 yuan of lobster at the supermarket, washed it and filled it with a basket.
Supermarket lobsters are farmed, and compared to wild-caught crayfish, they are more uniform in size and cleaner in body. When I bought it back, the shrimp has been killed by the staff in the supermarket, but unfortunately the method is not right, the shrimp head is cut more, resulting in most of the shrimp yellow flowing out when it is over oiled, and when eating it, it is less fun to eat shrimp yellow ~ ~~
First of all, the cleaned crayfish over the oil, generally fried crayfish oil I am directly poured out, will never be left to use next time, because the next time I eat do not know the year of the monkey, even if the oil is put at that time must also be broken, and eventually it will be poured out. This time the oil is not put so much, so the lobster after the oil directly as the bottom oil, the garlic poured into the oil slowly fried out of the aroma, and then put some ginger shredded together to fry down to fishy, and then the lobster under the pot seasoning, add a can of beer, stuffy for two or three minutes, and then sprinkle some green and red pepper and green onion and stir-fry it can be out of the pot.
I have to say that although it may not be as delicious as it is made in the outside stalls or restaurants, it is better than clean, after all, the ingredients I handle are definitely the most reassuring to eat, and another is that there is almost no seasoning, that is, a can of beer + salt + sugar + a little chicken essence + a little pepper, so after 20 months of the second treasure want to eat I will also give her a little taste.
There is also an affordable, 87 dollars of lobster, counting 10 dollars of oil + 5 dollars of ingredients and gas, a total of more than 100 dollars, but it is a full pot, if according to the amount of the store outside, at least can be packed into 5 parts! Anyway, my wife and I ate a little disgustingly and there was still a third left.
