Baked Lobster with Colorful Seasonal Vegetables and Cheese
1.
Slice ginger and garlic for later use
2.
Wash the peas and set aside
3.
Cheese shredded and set aside
4.
Carrots are peeled, washed and chopped; onions are peeled and chopped for later use
5.
Use scissors to cut along the back line. The big lobster shell is hard and be careful to hurt your hands. The shrimp meat is also slightly cut so that it is easy to shave the shrimp line. Boil water, add a small amount of lemon juice, put the lobster tails into the boiling water, cover and cook for about 2 minutes. The shrimps are basically cooked and are vermilion red. Don't cook them too long to avoid getting old.
6.
Stir-fry: Chop the bacon, finely chop it as much as possible. Put a small amount of cooking oil in the pot, warm the oil, and put in the bacon to drive out the oil. Add ginger and garlic slices and sauté until fragrant, then add peas, onions, and carrots and stir-fry until cooked.
7.
Chop the bacon, finely chop it as much as possible. Put a small amount of cooking oil in the pot, warm the oil, and put in the bacon to drive out the oil. Add ginger and garlic slices and sauté until fragrant, then add peas, onions, and carrots and stir-fry until cooked.
Tips:
1. Large lobsters are best fresh. For frozen lobster tails, choose fresher dates.
2. The shrimp thread must be removed. If you want the lobster shell to be compliant, you can also cut the abdomen to remove the tendons in advance.
3. Onions are indispensable in the stir-frying ingredients. Others can be used on their own, but please pay attention to the nutrition and color matching.
4. The meat of large lobsters is fresh and tender, Q-bomb. Don't overcook the lobsters, which will easily affect the taste.
5. The mint leaf decoration is beautiful, but the nine-story pagoda in this dish has an irreplaceable effect. You can try it out.
I have always believed in Dad’s wise saying: Good dishes are made with heart.