The correct way to eat lobster tails, can you eat lobster tails

The correct way to eat crayfish.

First of all. Rinse and soak in cool water for one to two hours, then remove the cranial and thoracic armor, head and gills of the shrimp. Next, remove the shrimp intestines from the tail fan of the shrimp.

After cutting the shell of the crayfish's belly, the crayfish is finally thoroughly brushed. As for the cooking method, it varies according to personal preference.

There are a lot of frozen crayfish products on the market or shrimp tails of crayfish that have been made**, are these products fresh?

Phenomenon 1: Some shrimp dealers pinch the head and tail of the dead crayfish as frozen products**.

Phenomenon 2: In some bazaars, there are shrimp dealers ** crayfish that have died.

Suggestion 1: Make your own crayfish, it is recommended to soak the crayfish in water for two to three hours, brush it clean, cook it at high temperature before eating.

Suggestion 2: Due to the high protein content of crayfish, and the protein will bring great damage to human health after the protein decays, it is recommended that the crayfish must be eaten at one time after it is done. However, don't overdo it with crayfish, because too much protein can also cause indigestion.

Suggestion 3: Since the brushing and cooking of crayfish are more time-consuming, most restaurants make crayfish in advance. Before eating crayfish, it is best to look at the body of the fried crayfish.

If the tail is curled, it is alive before putting it into the pan. If the tail is straight, it means that the shrimp is already dead before it is put into the pot. Remember, dead crayfish are not edible.

Lobster tail is the tail of lobster, you can eat lobster during pregnancy, although lobster is rich in nutritional value, can supplement the nutritional needs of pregnancy, but it is recommended to eat less, if you eat lobster tail do not eat spicy type, at the same time pay attention to hygiene, if you can't wash clean, there will be many parasites, and to cook, can not be eaten raw, affecting the health of pregnant women and fetuses, lobster also contains heavy metal compounds in the body, eating too much is easy to cause fire, especially pregnant women with poor gastrointestinal digestion try not to eat. In addition, during pregnancy, the diet should be diversified to ensure that the fetus is nutritionally balanced, pay attention to eat more fruits and vegetables, and eat more beef and fish. Shrimp is one of people's favorite food, not only delicious and nutritious, but also very rich, and its practice is also very varied, for seafood, people must pay special attention, there are some parts of shrimp that can not be eaten, such as shrimp line, this is not edible, shrimp head will not be eaten by ordinary people, so can you eat shrimp tail?

The answer is, of course, yes, the shrimp tail can be eaten, but if the shrimp tail is black, it means that the shrimp is not fresh, or it has been frozen for too long, so it is best not to eat it, which is not good for the body.

After eating shrimp tails, you can't eat foods with particularly high vitamin C content, the pentavalent arsenide in shrimp meat itself will not harm the human body, but if you take it with a large amount of vitamin C at the same time, the two will react and cause poisoning, fruits with relatively high vitamin C content, such as lemon citrus These are vegetables with relatively high vitamin C content, such as tomatoes, carrots, green peppers, etc.

Usually eat more shrimp, you can also supplement calcium, it is relatively healthy for the human body, but it is best not to eat the shrimp head, and it is best not to eat the shrimp line, because it is all the waste discharged from the shrimp, but the shrimp tail is edible, and the shrimp tail is still relatively delicious, it must be noted that after eating the shrimp, you must not eat food with particularly high vitamin C content.

Of course, you can, but it's best to make it yourself, so that you can wash the shrimp tails to prevent parasites and the like from being in it.

Lobster tails are edible, and the most nutritious position is lobster tails.

Of course it can be eaten, and it is delicious and nutritious.

Crayfish is a type of freshwater shrimp, and it is very popular for its delicious meat. And the growth and reproduction is relatively fast, is an omnivorous organism, crayfish is an important economic commodity in our country, very popular in some night markets. However, many people want to be able to cook this delicious dish at home, which is more hygienic and reassuring.

So, what are the recipes for crayfish. How do you eat lobster tails?

First, how to eat lobster tails? Wash the crayfish you bought back (eat it yourself, you can remove the head, so that it is easier to taste), set aside, put an appropriate amount of salad oil in the pot, burn to 7 layers of heat, add green onions, ginger, star anise, pepper, bell pepper, sesame pepper and other ingredients, stir-fry for about a minute, put in Pixian bean paste, continue to stir-fry, until the fragrance is fried, put the crayfish in the pot and start stir-frying, after stir-frying for one minute, put salt, dark soy sauce and sugar in the pot, continue to stir-fry for about five minutes, after the fragrance of the crayfish is fried, add beer and stir-fry for 2 minutes, and then add water, The amount of water is subject to submerging the crayfish, cover the pot and bring to a boil over high heat, boil over high heat, boil to 3 minutes, change to low heat, continue to cook, half an hour later, open the lid and collect the juice over high heat, after the soup is thick, put in the chicken essence, thirteen spices and other seasonings, out of the pot, the beautiful and fragrant crayfish becomes.

Second, when buying crayfish, please ask the store to deal with the head first, leave the tongs, keep the tail, after going home, take a basin, put a tablespoon of flour in the basin, pour in the crayfish, carefully brush the shrimp belly, shrimp shell and shrimp claws with a toothbrush, and rinse it repeatedly and drain; Slice the ginger, wash the perilla, wash the green onion, cut a small part into chopped green onions, knot the other whole green onions, slice the garlic cloves, and set aside; Put oil in the pot, boil until it is hot, add star anise, cinnamon, Sichuan pepper, small red pepper, ginger slices, garlic slices, stir-fry, then add Pixian red oil, fry the red oil. Pour in the washed crayfish, stir-fry until the shrimp shell turns red, pour in beer, put in the whole green onion, perilla and millet pepper, cover the pot, simmer over low heat for about 10 minutes, the soup is gradually collected, out of the pot, put on a plate, sprinkle with chopped green onions, you can.

How do you eat lobster tails? Put a tablespoon of salt in the sorted crayfish, knead for two minutes, wash with water repeatedly and drain. 2. Put cooking wine and salt in the washed crayfish, mix well for 20 minutes; Cut green peppers into rings; Sliced ginger; Finely chop the garlic; Cut the chives into pieces.

3. Put oil in a pot and cook until it is hot, add green pepper rings, chives, garlic, Sichuan pepper powder, curry powder, and stir-fry over low heat for one minute. 4. After decanting the marinade of the crayfish, change the heat to high and fry for one minute. Add the oil chili, umami juice and salt and stir-fry for one minute.

5. Add half a cup of water or soup, cover and bring to a boil over high heat, then change to low heat and slow burn. 6. Cook until the soup is dry, add the chicken essence, stir-fry well, and then change to high heat to dry the soup. Remove from heat and serve on a plate.

Curry lobster tails.

Ingredients: 500 grams of lobster tail.

Excipients: half an onion, a little carrot, 40 grams of curry powder, 1 tablespoon of cooking wine, 1 tablespoon of vegetable oil, 2 tablespoons of salt, appropriate amount of milk, 2 cloves of garlic.

1. Clean the crayfish.

2. Slice the onion and carrots.

3. Heat oil in a pan, stir-fry a little minced garlic until fragrant, and stir-fry the curry powder until fragrant. If you are using curry cubes, pour in milk and water and bring them to a boil to melt them.

4. Pour in the onion pieces and carrots, fry the onions and carrots until soft, and pour in the lobster tails.

5. Add cooking wine, salt, milk and water, and cook the lobster tails until the juice is reduced. Because the curry itself is a compound seasoning, it requires fewer ingredients and is more convenient.

6. Finished curry lobster tail.

Materials. Ingredients: 500 grams of lobster tail.

Excipients: 20 grams of green onion, 20 grams of ginger, 20 grams of garlic, 50 grams of dried chili pepper, 5 grams of Sichuan pepper, 10 grams of cooking wine, 50 grams of Pixian bean paste, 10 grams of oyster sauce, 1 can of beer, appropriate amount of salt.

1. Blanch the lobster tails.

2. Remove the cool water.

3. Heat oil at the bottom of the pot and add green onions, ginger and garlic.

4. Pour in the chili peppercorns.

5. Pour in Pixian bean paste.

6. Pour in the beer.

7. Pour in cooking wine, oyster sauce and salt.

8. Pour in the shrimp tails.

9. Finish the juice collection on high heat.

10. Finished lobster tails.

Spicy lobster tail, a homely practice, have you learned it?

A home-cooked recipe for spicy lobster tails.

The home-cooked practice of lobster tails, first of all, is to stir-fry spicy, wash the lobster tails, put oil in the pot, put some peppers, put the lobster tails in the pot with salt, and fry the 13 fragrant soy sauce together and then put some shallots to get out of the pot.

Main ingredient: lobster tail.

Ingredients: green onion, ginger, garlic, dried chili, green pepper, seasoning: salt, bean paste, cooking wine, light soy sauce, rock sugar.

1. Pour the lobster tail into clean water, put a spoon of salt to wash it, remove the shrimp tail and pour cooking wine to marinate for 10 minutes.

2. Shred the green onion, then cut some green onion segments, shred the ginger, slice the garlic, cut the dried chili pepper into sections, and cut the green pepper into cubes.

3. Pour oil into the pot, fry peppercorns until fragrant, stir-fry green onions, ginger, garlic and chili peppers until fragrant, and then add a spoonful of bean paste.

4. Stir-fry the red oil and pour in the shrimp tails, quickly stir-fry evenly, pour in an appropriate amount of cooking wine, light soy sauce, and cover the shrimp tails with water.

5. Put a few pieces of rock sugar, cook for 15 minutes, add shredded green onions and green pepper cubes after the soup is thick.

Tips] 1. When stir-frying shrimp tails, in addition to putting salt to clean, do not put salt at other times, light soy bean paste contains salt, and then salt will affect the taste.

Lobster is rich in nutrients or more, it is rich in calcium, sodium, potassium, magnesium, phosphorus like other aquatic products, and rich in vitamins and proteins, which is better for the body's replenishment and recuperation.

In daily life, we must also pay more attention not to eat a lot of lobster, which may also have a certain impact on the body, which is very easy to lead to excessive cholesterol.

Remove the head and shrimp tail: 1 kg Sichuan pepper: 10 green onions: about 1cm 5 sections.

Garlic: 5 cloves Ginger: 5 slices Rock sugar: 5 or 6 pieces.

Light soy sauce: 1 scoop Bean paste: 2 scoops Beer: 1 can.

Cooking wine: 3 tablespoons Salt: 1 tablespoon Sesame oil: 3-5 drops.

1. Put the crayfish in the water and spit out the sand for a while. Then use a toothbrush or other brush to brush the belly of each one until it is white.

2. **, add enough water to the pot that has not passed the crayfish, put in ginger slices, green onions and a little cooking wine, this step is to remove the fish. Wait for the water to boil, then put in the cleaned and lively crayfish or lobster tails, and then remove after boiling for a while.

3. Blanch the crayfish in cold water and cool down the shrimp head for later use. Prepare other ingredients, cut the onion into cubes, and stack the green onions, ginger and garlic.

4. Heat the pan with cold oil, and the amount of oil is slightly more than usual for stir-frying. After the oil is heated, stir-fry the peppercorns, green onions, ginger, garlic and onions, add the bean paste, and stir-fry until fragrant. How much bean paste is added according to personal preference.

5. Pour in the shrimp tails, stir-fry a few times, add light soy sauce, beer, rock sugar, remember to use only beer, no water. Then add an appropriate amount of dried chili peppers according to personal preference, cover the pot, and simmer over medium heat until the juice is naturally reduced.

6. Pour in a few drops of sesame oil when the juice is almost finished, 1Prepare the ingredients.

2.Remove the head of the shrimp.

3.Use a knife to make a cut from the stomach.

4.Slice the ginger, slice the garlic, and cut the green pepper into sections.

5.Heat the oil in a pan and stir-fry the green peppers, garlic slices and ginger slices first.

6.Stir-fry until the green peppers are broken, and put the shrimp tails in and fry together.

7.Stir-fry until the shrimp start to turn red, add salt, soy sauce and pepper and stir-fry.

8.Finally, when the pot is raised, a little vinegar is sufficient.

1. Rinse the crayfish.

2. Brush the bottom of your stomach clean.

3. Then gently pull out the shrimp intestines from the middle of the tail, and then remove the head.

4. Leave the shrimp brain.

5. Rinse all the lobsters after processing.

6. Prepare the seasoning.

7. Pour oil into a wok and stir-fry peppercorns.

8. Stir-fry chives, ginger, garlic and dried chilies.

9. Pour in the crayfish and stir-fry.

10. Pour in the white wine and stir-fry until fragrant.

11. Add soy sauce.

12. Add sugar and continue to stir-fry.

13. Pour the shrimp brains together and stir-fry.

14. Add some water and stir-fry for a while.

15. Add salt to taste.

16. Add green peppers and stir-fry.

17. Pour in sesame oil.

18. Stir-fry evenly and turn off the heat.

Ingredients: 500 grams of shrimp tails, 1 tablespoon of Pixian bean paste, 2 tablespoons of vegetable oil, 2 tablespoons of salt, 1 tablespoon of cooking wine, 1 tablespoon of chili powder, 1 star anise, a little cinnamon, a few bay leaves, a little thirteen spices, an appropriate amount of broth, 2 cloves of garlic, 2 sections of green onions, 2 tablespoons of sesame oil.

1. Prepare all kinds of materials.

2. Thaw the frozen lobster tails, rinse and drain for later use.

3. Heat oil in a pan and stir-fry chives, garlic, star anise, cinnamon and bay leaves.

4. Add the spicy sauce and stir-fry until fragrant.

5. Pour in the crayfish and stir-fry to remove the surface moisture.

6. Add salt, cooking wine, chili powder, stock and sesame oil and bring to a boil.

7. Skim off the foam, simmer for 20-30 minutes, and then soak until flavored.

8. Put it in a bowl and remove it from the pot and serve.

Stir-fried lobster tail with garlic].

Ingredients]: a small handful of garlic, 500g lobster tail, ginger, cooking oil, salt, light soy sauce, cooking wine;

Production process]:

1. The garlic moss is ready, the lobster tail I bought is frozen, and it needs to be taken out to thaw at room temperature, one red and one green, and the match is very good;

2. Wash the garlic moss and remove the head and tail, cut it into small pieces, cut the ginger into large slices, wash the lobster tail and remove part of the shell, remove the shrimp line, if you don't want to remove the shell, you can also do it, I am for the convenience of the children;

3. Heat the wok, put the cooking oil, and fry the ginger slices until fragrant;

4. Put the lobster tail in and stir-fry;

5. After the lobster tail is stir-fried, there will be a little juice, at this time, cook the cooking wine (you can put more), and then put a little light soy sauce (put less), stir-fry over high heat, so that the shrimp meat is fried and fragrant;

6. Then put in the chopped garlic moss, put a little salt, stir-fry, you can add a little hot water appropriately, let the pot have a little moisture, about a minute or two;

7. The garlic moss is flavorful, the soup is thickened, and the dish can be cooked.

Other types of food that cannot be eaten with shrimp.

1.Pumpkin: Shrimp meat has high nutritional value, which can enhance human immunity, improve sexual function, tonify the kidney and aphrodisiac, and resist **. However, shrimp should not be eaten with pumpkin, because eating it can cause dysentery (an acute enteritis infectious disease), and black beans and licorice can be used to detoxify.

Fruit juice: Fruit juice (especially orange juice, pear juice, etc.) contains a high amount of vitamin C, which is prone to vitamin C overdose poisoning.

3. Soybeans: Soybeans are high in protein, which has the effect of filial piety and helps digestion, but eating them with shrimp can cause symptoms such as indigestion.

Jujube: Jujube is rich in vitamins, and eating it with jujube and shrimp can make the vitamins in jujube reduce arsenic pentoxide in jujube to arsenic trioxide (arsenic), resulting in poisoning.