1. Baked lobster with cheese
Ingredients: 1 live lobsters; Cheese (mozzarella or cheddar cheese) 0 g; butter 0 g; minced garlic 0 cloves; Salt to taste; Ground black pepper to taste; White wine 0ml (optional); Lemon 0 (optional); breadcrumbs to taste; Fresh herbs (e.g. parsley) to taste
Steps:
1. Prepare the lobster: Clean the lobster and use a sharp knife to cut through the lobster's back and cut it in half. If the lobster is larger, it can be cut into smaller pieces for easy grilling.
2. Offal removal: Carefully remove the guttal part of the lobster to ensure that the lobster meat is clean and free of impurities. The lobster meat can be removed slightly and cut into small pieces with a knife for easy subsequent processing.
10. To taste: Sprinkle a pinch of salt and black pepper on the lobster meat and stir evenly. A little white wine can be added to add flavor and aroma. Let the lobster sit for 0 minutes and marinate to taste.
4. Prepare the cheese sauce: Add butter to a pan, add minced garlic when melted, and stir-fry over medium-low heat until garlic is fragrant. Then add the cheese and stir well until the cheese melts into a thick sauce.
5. Assemble the lobster: Put the processed lobster meat back into the lobster shell, making sure each half of the shell is filled with lobster meat. Then, drizzle the melted cheese sauce evenly over the lobster meat, making sure the cheese is fully covered.
6. Sprinkle with breadcrumbs: Sprinkle a thin layer of breadcrumbs on top of the cheese sauce to add crispiness to the surface.
15. Baked lobster: Preheat the oven to 0°C (0°F), place the lobster in a baking dish, transfer to the oven and bake for about 0-0 minutes, until the cheese is golden brown and crispy and the lobster meat is cooked through.
8. Serve and garnish: Remove the baked lobster with cheese, squeeze some fresh lemon juice, sprinkle with chopped herbs (such as parsley) to add color and fragrance, and serve to serve.
Tips:
(1) Freshness of lobster: Choose fresh and live lobster, the taste is more delicious. If using frozen lobster, thaw it completely so as not to affect the taste.
(2) Choice of cheese: Mozzarella cheese is the first choice for cheese gratin dishes because it melts easily and has a silky texture. If you prefer a richer flavor, you can also add cheddar cheese or Parmesan cheese.
(3) Roasting time: According to the size of the lobster, the roasting time can be adjusted appropriately. Bake until the cheese is golden brown and crispy, and the lobster meat is cooked through, but should not be over-grilled to avoid the meat becoming old.
2. Stewed beef ribs with Korean spicy sauce
Ingredients: beef ribs 1g; onion 0 pcs.; garlic 0 cloves; Ginger 0 slices; 0 tablespoons Gochujang; soy sauce 0 tablespoons; Sugar 0 tablespoons; sesame oil 0 tablespoons; cooking wine 0 tablespoons; pepper to taste; water to taste; Carrots 0 (optional); Chives: Appropriate amount (to garnish); White sesame seeds to taste (to garnish)
Steps:
1. Prepare beef ribs: Cut the beef ribs into small pieces, remove the excess fascia, put them in a pot, add cold water to boil, skim off the foam, and remove them for later use.
2. Handle the vegetables: peel and slice the onion, thinly slice the ginger, mince the garlic, and cut the carrot into segments (if using). These vegetables can help enhance the aroma and taste when stewed.
3. Stir-fry seasoning: Add sesame oil to a hot pan, first add the chopped onion, ginger slices and minced garlic, stir-fry over medium-low heat until the onion is soft and fragrant.
4. Prepare the stew sauce: Add the Korean hot sauce, soy sauce, sugar, and cooking wine to the stir-fried vegetables, and continue to stir-fry until the hot sauce and other seasonings are completely integrated.
5. Add the beef ribs: Add the blanched beef ribs to the pot and stir-fry evenly so that the surface of the beef ribs is evenly coated with seasoning.
5. Stew the beef ribs: Add enough water to the pot to cover the beef ribs. Add an appropriate amount of pepper to taste, stir well, turn to low heat and simmer slowly for about 0.0 hours, until the beef ribs are soft and flavorful.
1. Add the carrots: If using carrots, you can add the carrot segments after simmering for about 0 hours and continue to simmer until the carrots are tender and the beef ribs are fully cooked.
8. Sauce and plate: When the beef ribs are simmered until soft and the soup is concentrated, the seasoning is adjusted according to personal taste. Serve the stewed beef ribs and sauce, sprinkle with chopped chives and white sesame seeds, and enjoy.
Tips:
(1) Selection of beef ribs: Choose beef ribs with a certain amount of fat and leanness, and the meat will be more tender and flavorful when stewed.
(2) Stewing time: The stewing time of beef ribs can be adjusted appropriately according to individual taste, the longer the stewing time, the more tender the meat and the richer the taste.
(3) The amount of hot sauce: The spiciness of Korean hot sauce can be adjusted according to personal taste, if you don't like it too spicy, you can reduce the amount of hot sauce appropriately.
3. Crispy roast duck
Ingredients: 2 whole duck (about 0.0-0 kg), 0 grams of caster sugar; cooking wine 0 tablespoons; dark soy sauce 0 tablespoons; Light soy sauce 0 tablespoons; Ground white pepper to taste; 0 tablespoons honey; water to taste; Salt to taste; Five-spice powder to taste (according to personal taste); Ginger 0 slices; Green onions 0 pcs
Steps:
1. Prepare the duck: Wash the whole duck first, remove the internal organs and excess hair. Then use a kitchen towel to dry the surface and inside the cavity of the duck, making sure there is no moisture.
2. To prepare the marinade: In a large bowl, add dark soy sauce, light soy sauce, cooking wine, five-spice powder, salt and white pepper and stir well. Spread the marinade evenly inside and outside the duck, making sure every corner is covered. Sliced ginger and green onion can be placed in the duck's belly to enhance the flavor. Marinate for 0-0 hours, preferably in the refrigerator overnight.
2. Skinning: Evenly coating the surface skin of the duck with a layer of caster sugar, this step will help the skin become crispier when roasted. Use a toothpick or knife to gently prick the duck skin to avoid bulging skin while roasting. Hang the sugar-coated duck and leave it on for 0-0 hours to dry out the skin.
4. Prepare honey water: In a small bowl, stir the honey with an appropriate amount of hot water to make honey water. This will be used to color and add shine to the duck's surface.
392. Prepare the oven: Preheat the oven to 0°C (0°F). Line a baking dish with some tin foil and place a rack so that the duck's fat doesn't fall off and prevents it from frying too much.
15. Roast the duck: Put the marinated duck in the oven and bake it at 0°C for 0 minutes. Then, remove the duck, coat it with a layer of honey water, and return it to the oven and continue to bake for 0-0 minutes until the surface is golden brown and crispy. Honey water can be applied every 0 minutes during the roasting process to make the duck skin shiner.
5. Final Step: Finish and Plating: Remove the roasted duck and let it sit for 0 minutes to allow the grease of the skin to settle slightly. Then, the duck is cut into cubes, plated, and served with sauces such as sweet noodle sauce and crepes.
Tips:
(1) Marinating time: The longer the marinating time, the more flavorful the duck meat will be. If you can put it in the refrigerator overnight to marinate, the effect will be better.
(2) Roasting temperature and time: The roasting time can be adjusted appropriately according to the size of the duck. In order to obtainidealThe crispy effect is finally baked at high temperature to make the skin crispy.
(3) Hang to dry: After applying granulated sugar, let the duck air dry naturally will help the duck skin to dry, so that it is easier to become crispy when roasted.
4. Thai-style lemon shrimp
Ingredients: Prawns 1g; 0 lemons (juice and slice); Lime leaves 0-0 slices (optional); 0 tablespoons fish sauce; 0 tablespoons sugar; 0-0 cayenne peppers (adjust to taste); Garlic 0 cloves (minced); Ginger 0 small pieces (minced); Coriander to taste (chopped); olive oil or vegetable oil to taste; Salt to taste
Steps:
1. Prepare the shrimp: Remove the shell of the shrimp, retain the tail part of the shrimp, and remove the shrimp line. You can gently pat the shrimp with the back of the knife to make it softer. After washing, wipe the shrimp dry with a paper towel.
2. Prepare the lemon juice: Take two lemons, cut them in half and squeeze the juice, then cut the remaining lemons into thin slices and set aside. Lemon juice can be increased or decreased according to personal taste.
3. To prepare the lemon sauce: In a small bowl, add the lemon juice, fish sauce and sugar, stirring until the sugar is completely dissolved. Depending on your taste, you can add salt or adjust the ratio of sugar to fish sauce.
4. Sauté minced garlic and ginger: Add a little olive oil to the pan, heat it and stir-fry the minced garlic and ginger until the fragrance wafts out. Chopped chili peppers can be added at this time to enhance the spiciness.
4. Fry the shrimp: After stir-frying the minced garlic and ginger, put the processed shrimp into the pan and fry them on both sides over medium heat until the shrimp are red and cooked through. The frying time of the shrimp takes about 0-0 minutes to keep the shrimp meat tender.
6. Add lemon juice and spices: Add the pre-mixed lemon sauce to the fried shrimp and stir-fry quickly to make the shrimp fully absorb the flavor of the lemon juice. At this time, you can add lime leaves to add aroma.
7. Plating and Garnish: Serve the boiled shrimp on a plate and sprinkle with chopped coriander and lemon slices to add color and aroma. Sprinkle with some more fresh chili flakes depending on the taste.
Tips:
(1) Selection of shrimp: It is recommended to choose fresh prawns, and the delicious shrimp meat can highlight the taste of this dish. If using frozen shrimp, be sure to thaw and dry thoroughly to avoid the shrimp being affected by the moisture.
(2) The amount of lemon: The acidity of lemon is strong, and the amount of lemon juice can be adjusted appropriately according to personal taste. If you prefer a more acidic taste, you can increase the proportion of lemon juice.
(3) Spiciness adjustment: Adjust the amount of chili pepper according to the individual's spiciness. If you prefer a lighter flavor, you can cut back on the chili peppers, or use lemon leaves that aren't spicy instead.
Each of these four dishes has its own characteristics and caters to different tastes, whether it is strong and spicy, full of aroma, crispy and fresh, sour and spicy, you will enjoy a gastronomic feast. Each dish is not only rich in protein, but also brings the ultimate taste experience, which is simply the ultimate happiness of the carnivorous party! Next weekend, try these delicious dishes and invite friends to share them with you, and you're sure to have a great and satisfying party time. Cook with heart and make every bite full of blissful flavor! #春日生活打卡季 #