Three color lobster(san se long xia )

Three color lobster:

Raw materials for making tricolor lobster:

Lobster 800g, bamboo shoots 100g, cashew nuts 150g, celery 50g, sweet bamboo shoots 50g, broccoli 300g, soup, refined salt, sugar, monosodium glutamate, peanut oil, ginger slices, Shaojiu, sesame oil, dry starch each amount.

Three color lobster production steps:

Fresh lobster with bamboo stick inserted in the tail to the anus to put urine, and then inserted in the head to make it die, put it into the refrigerator to freeze, take out and thaw, take out the whole lobster meat from the belly, cut it in half, then cut it into coarse grains, and keep the head and tail. Cut the fresh bamboo shoots, sweet bamboo shoots and celery stalks into olive shape; deep fry the cashew nuts until crisp; roll the head and tail of the lobster and place them on both ends of the plate, then surround the fried broccoli and build a lobster shape. Mix the soup, refined salt, monosodium glutamate, sugar and starch into a bowl, roll the bamboo shoots, sweet bamboo shoots and celery with salt; add oil to the pan, oil the lobster until it is only ripe, remove the oil, then add ginger slices and all the ingredients (except cashew nuts), splash Shaojiu, stir well in the bowl, then add cashew nuts, add a bag of tail oil, and pour into the middle of broccoli.

Characteristics of tricolor lobster:

Lobster is one of the most precious seafood. It has excellent flavor. It is fresh, crisp, crisp and bright in color. It is a new dish created in recent years.

Three color lobster

Tricolor lobster is a famous traditional dish in Guangdong. It was created by Huang Zhenhua, a special chef of Guangzhou Restaurant. It won the gold medal in the second national cooking competition and the 90 World Cup in Luxembourg, so it is also called "gold medal lobster". The "three color lobster" is made of raw lobster meat. It is fried in oil with carrot, bamboo shoots, celery, cashew nuts and so on. The fried lobster is tender and crisp, vivid in shape, colorful in color and flavor.

raw material

Lobster 800g, bamboo shoot meat 100g, cashew nut 150g, celery 50g, sweet bamboo shoot 50g, broccoli 300g, soup, refined salt, white lees, monosodium glutamate, peanut oil, ginger slices, Shaojiu, sesame oil, dry starch, and turnip.

Making method

1. Fresh lobster with bamboo stick inserted in the tail to the anus to put urine, and then inserted in the head to make it die, put it into the refrigerator to freeze, take out and thaw, take out the whole lobster meat from the belly, cut it in half, then cut it into coarse grains, and keep the head and tail.

2. Deep fry the cashew nuts until crisp; roll the head and tail of the lobster and place them on both ends of the plate. Surround the fried broccoli and build it into a lobster shape.

3. Mix the soup, refined salt, monosodium glutamate, sugar and starch into a bowl. Roll the bamboo shoots, sweet bamboo shoots and celery with salt;

4. Add oil to the pan, oil the lobster until it is only cooked, remove the oil, add ginger slices and all the ingredients (except cashew nuts), splash Shao wine, add a bowl of thicken, stir well, add cashew nuts, add the remaining oil, and pour into the middle of the broccoli.

characteristic

Lobster is one of the most precious seafood. It has excellent flavor. It is fresh, crisp, crisp and bright in color. It is a new dish created in recent years.

introduce

Raw materials: lobster, bamboo shoots, celery, bamboo shoots, broccoli, cashew nuts, coriander, ginger, refined salt, monosodium glutamate, sugar, Shaojiu, wet powder, soup, sesame oil, peanut oil. How to make: put the lobster into the head with a bamboo stick to make it dead, soak it in ice water for 10 minutes, take the whole lobster meat from the belly, cut it into two parts, and then cut it into coarse grains; mix well with refined salt, monosodium glutamate, protein, raw meal, etc., and keep the head and tail. Cut the fresh bamboo shoots, sweet bamboo shoots and celery stems into a cross. Deep fry the cashew nuts until crisp, steam the head and tail of the shrimp and place them on both ends of the plate. Heat the oil in the wok, add broccoli, two soup, salt and monosodium glutamate and fry until cooked. Drain the water and place it around the plate. Build a shrimp shape with the head and tail of the shrimp. Mix the soup, monosodium glutamate, refined salt, sugar, sesame oil, pepper and wet powder into a bowl of Euryale. Roll the second soup, add refined salt, roll the bamboo shoots, sweet bamboo shoots and celery until they are cooked. Remove the water and drain. Heat the oil in the wok until it is 60% hot. Soak the lobster in oil until it is ripe. Pour out the oil. Add ginger slices and all the ingredients (except cashew nuts), splash Shao wine, add a bowl of soy sauce and stir well. Then add cashew nuts, add the tail oil and stir well. Serve in the middle of broccoli.

Other practices

Ingredients: 800g lobster, 100g bamboo shoot meat, 150g cashew nut, 50g celery, 50g sweet bamboo shoot, 300g broccoli, soup, refined salt, white lees, Maojing, peanut oil, ginger slices, Shaojiu, sesame oil, dry starch, and turnip

Method:

1. The fresh lobster is inserted into the anus with a bamboo stick at the tail to make urine, and then inserted into the head to make it die. It is put into the refrigerator to freeze and thaw. The whole lobster meat is taken out from the belly, cut into two parts, and then cut into coarse grains. The head and tail are reserved. Cut the fresh bamboo shoot, sweet bamboo shoot and celery stalk into olive shape.

2. Deep fry the cashew nuts until crisp; roll the head and tail of the lobster and place them on both ends of the plate. Surround the fried broccoli and build it into a lobster shape. Mix the soup, refined salt, monosodium glutamate, sugar and starch into a bowl. Roll the bamboo shoots, sweet bamboo shoots and celery with salt;

3. Add oil to the pan, oil the lobster until it's only ripe, remove and drain the oil, then add ginger slices and all the raw materials, except cashew nuts, splash Shaojiu, add a bowl of Euryale and stir well, then add cashew nuts, add the tail oil and stir well, pour into the middle of broccoli.

Tip: lobster is one of the most precious seafood. It has excellent flavor when cooked in this way. It is fresh, crisp, crisp and bright in color. It is a new dish created in recent years.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : San Se Long Xia