How to cook Aolong: hot topics and cooking guides on the Internet
Recently, Australian lobster (Australian lobster) has become a hot topic in the food circle. Especially during the peak seafood consumption period in summer, how to cook Australian dragon has become the focus of many netizens. The following is a compilation of the hot content about Aolong on the Internet in the past 10 days, combined with structured data to provide you with a detailed cooking guide.
1. Popular topics related to Aolong in the past 10 days
| Topic keywords | heat index | Main discussion platform |
|---|---|---|
| Aolong price | 85% | Weibo, Douyin |
| Aolong practice | 92% | Little Red Book, Kitchen |
| Aolong Steamed | 78% | Baidu search, Zhihu |
| Aolong garlic paste | 65% | Douyin, Bilibili |
2. A complete collection of Aolong cooking methods
1. Steamed Aolong (most popular method)
Ingredients: 1 Australian dragon (about 1.5kg), 5 slices of ginger, 2 green onions, 2 spoons of cooking wine
Steps:
| steps | Operation | time |
|---|---|---|
| 1 | Wash the Australian dragon and cut it open from the back | 5 minutes |
| 2 | Arrange on a plate and add ginger slices, green onions and cooking wine | 2 minutes |
| 3 | After the water boils, steam for 12-15 minutes | 15 minutes |
2. Steamed Olong with Garlic Vermicelli
Ingredients: 1 Australian dragon, 100g vermicelli, 50g minced garlic, 2 tablespoons light soy sauce
| steps | Key points |
|---|---|
| 1 | Soak the fans in advance to make a soft base |
| 2 | Fry the minced garlic until golden and spread it on the dragon |
| 3 | Steaming time is 3 minutes longer than steaming |
3. Aolong purchasing and handling skills
| Purchasing criteria | Treatment method |
|---|---|
| The shell is blue-gray and shiny | Chill for 30 minutes before processing |
| Tentacles intact without breakage | Urinating: insert a bamboo stick into the tail |
| Abdomen clean and white with no dark spots | Keep shrimp roe and brain |
4. Answers to the 5 questions that netizens are most concerned about
1.Q: How long is the most appropriate time to steam Aolong?
A: Steam 1kg for 10 minutes, add 2 minutes for every additional 0.5kg
2.Q: How to judge whether Aolong is fresh?
A: Check whether the shrimp tail is tightly curled and whether there is an ammonia smell.
3.Q: Which parts of the Australian dragon cannot be eaten?
A: Shrimp intestines (black line on the back), shrimp gills (both sides of the head)
4.Q: How to make frozen Aolong?
A: After thawing naturally, it is recommended to bake it with braised pork or cheese.
5.Q: What is the most suitable wine pairing for Aolong?
A: White wine: Chardonnay; Chinese style: Shaoxing rice wine
5. Precautions for cooking
1. Aolong will deteriorate quickly after death, so it is recommended to cook it alive
2. If the heat is too high during steaming, the meat will become hard.
3. When making minced garlic, it is recommended to keep the shrimp shells for presentation.
4. Shrimp brains can be used alone to steam eggs or cook porridge
5. Make sure the Olong is completely still before cooking
Through the above structured data and detailed steps, I believe you have mastered the essentials of Aolong's cooking. Whether steamed to maintain the original taste or minced with garlic to add flavor, this high-end seafood dish can become the highlight of the table.
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