--black Pepper Polong Braised Tomato Spaghetti

Name: --black Pepper Polong Braised Tomato Spaghetti
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Boston Lobster; Some Black pepper sauce; 1 piece tomato; Some onion; Some spaghetti; Some Fish sauce; Some Mouth Mushroom; Some salt

by Lao Zhao Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Christmas, a holiday for lads and little girls, don’t go out to add trouble for old bacon like Lao Zhao! Today also happens to be Friday, so let’s be at home with my daughter-in-law in the evening!
Lobster, this kind of thing has always been synonymous with high-end, domineering, and vigorous in the ingredients; and spaghetti is also a kind of pasta that goes with lobster in Western food.
Today, Zhao used Boston lobster + spaghetti to make one. This delicacy is simple and high-end. After learning, you can show it when you entertain your friends. Once this dish comes out, it will surely surprise you all!

Boston Lobster:
Living in cold seas, the meat is tender and delicate. It has high protein, low fat, vitamin A, C, D and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements rich, and the taste is delicious. It is very suitable for children, pregnant women and the elderly.

spaghetti:
Also known as spaghetti, it is the pasta closest to the eating habits of the Chinese in a western dinner. There are many types of spaghetti, each with its own name, and the length is different. The hollow type is called macaroni by some Chinese users.
Regarding the origin of spaghetti, some say it originated from ancient Rome, and some say it was taught by Marco Polo from China to the whole of Europe via Sicily. As the legal raw material for pasta, duran wheat is the hardest wheat variety, with the characteristics of high density, high protein, and high gluten. The whole pasta made from it is yellow, resistant to cooking, and has a good taste.
The shape of pasta varies according to the type. In addition to the straight noodles that the Chinese consider to be noodles, there are also screw-shaped, bent-tube, butterfly-shaped, hollow-shaped, and shell-shaped hundreds of varieties. "

Ingredients

1 Boston Lobster
Some Black Pepper Sauce
1 piece Tomato
Some Onion
Some Spaghetti
Some Fish Sauce
Some Mouth Mushroom
Some Salt

--black Pepper Polong Braised Tomato Spaghetti

1. Boston lobsters should be scrubbed and cleaned when handling them. Look, isn't it very vigorous?

--black Pepper Polong Braised Tomato Spaghetti recipe

2. Add water to the steamer, and after the fire is boiled, grab the lobster tail with your hand, put the lobster head into the boiling water, and instantly kill the lobster, ha ha! In this way, the steamed lobster will not break its arms or legs. If the lobster is steamed directly, the lobster will easily fall off its legs as soon as it struggles. (Because Lao Zhao was in the kitchen alone, taking pictures and cooking, he was in a hurry, so he couldn't take photos of the lobster.)

3. Separate the lobster head and tail carefully and set aside.

4. First process the lobster tail, cut the lobster tail from the middle and cut the shell out to take out the shrimp meat, and cut off the shrimp tail fan separately (will be used later).

5. Then process the head of the lobster, as shown in the picture, use scissors to cut thoroughly from under the head, pay attention to the shell of the head can not be cut bad.

6. Lobsters only have shrimp intestines, shrimp gills and sandbags. Sandbags are the stomach of shrimps. So we are going to remove the sandbags in the shrimp head!

7. After peeling off the shrimp heads and removing the sandbags, use a small spoon to scoop out all the meat from the shrimp heads, and set aside the shrimp heads and large shells.

8. After digging out the meat from the shrimp head, put it into a bowl, the shrimp head part and large tongs, and set aside.

9. After removing the shrimp thread (shrimp intestines) from the tail meat, cut into small pieces and set aside.

10. Put it into the bowl where the shrimp head meat is just put, add black pepper sauce and a little fish sauce, mix well, set aside. Don't put too much fish sauce. Some people are not used to the taste of fish sauce. Old Zhao is used to it~ Ha ha! (The black pepper sauce and fish sauce are both salty, so don't add any more salt.)

11. Then let's deal with the pasta. Zhao chose the original imported Italian pasta, and it is better to choose the original one too! Although it's more expensive~

12. Boil water in a pot, add the spaghetti, cook for 10-13 minutes on medium heat, and let the spaghetti be cooked through.

13. After cooking the pasta, remove it with a colander, drain and set aside.

14. Now we start to prepare the side dishes for the spaghetti, cut the tomato into small cubes, and set aside.

15. Slice the mushrooms and dice the onions. (Please ignore the tomato gentleman in this picture~)

16. After preparing the side dishes of the spaghetti, we put the lobster meat mixed with black pepper sauce and fish sauce into the steamer, and at the same time put the shrimp heads and large tongs into the steamer. (The shrimp bowl should be sealed with plastic wrap.)

17. Then, sit in the pot and oil.

18. After the oil is 80% warm, add onion diced and stir fry quickly.

19. Continue to add the diced tomatoes, and stir-fry the juice over high heat. (Tomatoes must be fried for a while to get juice!)

20. After the juice comes out, add the cooked spaghetti and continue to fry for a few times.

21. At this point, add Heinz tomato sauce, add a little salt, add a little water, and turn off the heat until the soup thickens. Set aside.

22. At this time, the lobster meat in the steamer is also steamed. Take the plate and start loading. The arrangement method is as shown in the figure, and then put the steamed shrimp meat on the right. (How to arrange it depends on your preference and the size of the plate.)

23. Then put the shrimp tail shell and tail fan on the shrimp meat.

24. After placing the lobsters, add the braised spaghetti and garnish with a coriander leaf, and you're done!

25. Old Zhao's plate is a bit small~ The shape is not bad, right?

26. Let's eat it, it's so delicious and fragrant! !

Tips:
Rory Wow:
1. There are two types of Boston lobsters, one is fresh and the other is cooked and frozen. The latter is cheaper and the taste is not bad, but the best is naturally fresh. The fresh ones in the supermarket are generally 168-188 yuan per catty, and the cooked and frozen ones generally range from 50-80 yuan per catty.
2. The spaghetti should be boiled longer, otherwise it will be raw.
3. Fish sauce has a strong taste and cannot be tolerated by people who are not used to it, so add it appropriately or leave it alone!
4. This dish should be prepared quickly, and the dish should be eaten immediately, otherwise it will be ruined if it is cold.
5. Use the back of a knife to smash the two large lobster tongs.