What are the high value practices of lobster?

From the point of view of protein composition, the protein content of lobster is, higher than most freshwater and marine fish and shrimp, its amino acid composition is better than meat, containing 8 essential amino acids that are necessary for the human body and can not be synthesized or synthesized in insufficient amount, and the fat content of lobster is only, not only much lower than livestock and poultry meat, but also much lower than green shrimp and prawns. There are many trace elements, such as calcium, sodium, potassium, magnesium, phosphorus, and the content of iron, sulfur, copper, etc. The total amount of minerals in lobster is about, and the content of calcium, phosphorus, sodium and iron is higher than that of ordinary livestock and poultry, and also higher than that of prawns.

From the point of view of vitamin composition, lobster is also one of the important fat-soluble vitamins, lobster is rich in vitamins A, C, D, much more than the content of terrestrial animals. I recommend steaming the lobster, which does not lose nutrients and keeps the freshness of the lobster from being destroyed. Ingredients:

5 grams of ginger, 15 grams of vinegar, I do not recommend using sesame oil, it will cover the umami of lobster. Put the washed lobster on the **, steam it in a steamer for 10 minutes until it is cooked and taken out; Finely chop the ginger into puree; Break the shell of the lobster (the shell should be intact) and cut the shrimp meat diagonally into pieces; Stack the shrimp shell and shrimp meat into the original form of lobster, and serve it with ginger, vinegar, and condiments.

The lobster is generally steamed, which can best maintain the umami of the seafood! 1 fresh lobster, 15 grams of green onion, 20 grams of ginger, 10 grams of cooking wine, green onion and ginger juice, 10 grams of refined salt, 75 grams of coriander, 10 grams of sugar. After the lobster is slaughtered, peel off the shell and cut the flesh into pieces.

Cut the green onion into sections. Ginger cut into slices. Put the sliced shrimp meat into the shrimp shell, add cooking wine, green onion and ginger juice, refined salt, and sugar, and marinate to taste.

Put the lobster into a container, put the green onions, ginger slices, put them in the steamer, and steam them until they are cooked through. Remove the green onion and ginger slices. Place the steamed lobster on a plate lined with coriander.

Wash the green onion and garlic in the soup cheese and lobster, and cut the green onion into chopped green onions. Wash the lobster and cut it into pieces and coat it with chestnut flour. Pour oil into a pan, turn on medium heat, add lobster and fry until golden brown, serve on a plate and set aside.

Heat a frying pan over medium-high heat, add a little butter to melt, pour in the garlic and stir-fry until fragrant. Add the lobster and rice wine and stir-fry for 1 minute, then add the chicken broth and simmer for 3-4 minutes until the lobster is fully cooked. Add the cream and ground cheese, mix well and simmer for another 2 minutes.

Sprinkle with chopped green onions and serve.

Salt-grilled lobster lobster processed and cut in half. Place in a baking dish and sprinkle with black pepper and salt to taste. Preheat the oven to 230 degrees and bake for 15 minutes. and you're done.

Steamed Australian lobsterWash the lobster, put it in the steamer and steam it for half an hour. To prepare the sauce: Chop a small amount of ginger and garlic, add light soy sauce and a few drops of sesame oil. Remove the lobster into eight pieces, dip it in the seasoning, and serve.

Spicy lobster preparation process: use a clean small toothbrush to scrub the whole body of the lobster under the faucet one by one (pinch its back tightly to avoid being clamped); Use large scissors to cut off the forks and soak them in clean water for later use; Peel and cut two pieces of dried ginger into minced ginger (cut thin slices first, and then change the ginger shreds to complete) Each piece of ginger is about 50mm square; 2 shallots chopped (method as above); Peel two heads of garlic, remove the garlic cloves to the roots, and crush them with the back of a knife; Dried chili peppers are cut into shreds with scissors (you can still use McCormick's small bags to pack one bag of dried chili peppers); a small bag of Sichuan peppercorns; a small bowl of salad oil (about 250ml); Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Shrimp: Slice thin slices on ice and add wasabi lettuce leaves and Japanese soy sauce when eating.

Chop into puree, add salt and other seasonings, add water, eggs, steamed or breadcrumbs and fry.

Shrimp shells in soup or fried cornstarch with salt and pepper are also delicious.

Take about 900 grams of lobster, cut the meat according to the method of cooking lobster, and cut the lobster meat into ten equal pieces, mix well with ginger, green onions, wine, refined salt, monosodium glutamate, pepper, egg white, and marinate for 10 minutes; Cut the pig net into small squares, put a small piece of ham and coriander leaves on it, put it into a pattern, then put the lobster meat, wrap it into a block, put the lobster meat, lobster head and tail into a lobster shape, cook it in a steamer for 6-7 minutes, and pour it with the original juice.

Salad lobster2006-11-08 10:02Features: Bright color, fruity fragrance.

Ingredients: 1 Australian lobster (weighing about kilograms), 2 apples, 1 honeydew melon, 1 sweet orange, 1 cucumber.

Ingredients: 1 bottle of Kraft Wonderful Sauce, 15 grams of Sanhua evaporated milk, 1 cane of condensed milk.

Method: 1. Tie the lobster whiskers and claws with a rope, steam for 20 minutes and then take out the lobster meat.

2. Peel the apples and honeydew melons and cut them into 2 cm cubes.

3. Pour Kraft Wonderful Sauce into a container, add Sanhua evaporated milk and mix well, then pour in condensed milk, mix well and put in the refrigerator on ice for 1 hour.

4. Put (2) into (3) and mix well and put it in the waist plate, take out the lobster head and tail and put them at both ends of the waist plate, put the fruit in the middle of the waist plate, put the lobster meat on the fruit, and then frame the lobster meat with the salad dressing in the piping bag, and cut the sweet orange and cucumber into thin slices around the edge.

Here's how to make a live large split lobster:

Ingredients: 1 fresh lobster, 50ml of wine, a little mushroom, 1 4 onions, 1 clove of garlic, 5 grams of white pepper, a pinch of salt, 20 grams of butter, 80 grams of cheese, a large sheet of tin foil.

Method 1: Rinse the fresh lobster and put it in a pot of boiling water, boil for 7 minutes, remove the lobster and put it in ice water to cool for later use.

2. When the temperature of the lobster drops, remove the two large tongs of the lobster, and the rest of the small tongs, cut into the inside with a knife to take the meat, and put in the prepared onion, garlic and salt and other seasonings for later use.

3. Pour butter into the pot, heat it over medium-low heat, melt the butter, add the remaining onion and minced garlic, stir-fry over low heat, add mushrooms, fry the water over medium heat, cook in white wine, wait for the alcohol to evaporate, add salt and pepper, and cook over medium heat until thick.

4. Pour the prepared mushroom juice into the inside of the shrimp, finally sprinkle shredded cheese on it, wrap it in tin foil, put it in the middle layer of the oven, and bake it at a high temperature of 180 degrees until the surface is golden brown and can be eaten.

Lobster is a delicious and delicious seafood, and here's how to make it:

Ingredients: lobster, green onion, ginger and garlic, cooking wine, salt, sugar, chicken essence, oyster sauce, light soy sauce, dark soy sauce, sesame oil, red pepper, green garlic (optional).

Production Steps:1Prepare the large dragon cray, cut a knife slightly diagonally forward in the lobster's head, remove the mud belly, and then cut the lobster along the backbone, take out the shrimp puree for later use.

2.Chop the green onion, ginger and garlic into minced pieces for later use, cut the green garlic into segments for later use, and chop the red pepper into minced pieces for later use.

3.Stir-fry the green onions, ginger and garlic until fragrant, then add the shrimp puree and stir-fry.

4.When the shrimp puree changes color, add an appropriate amount of cooking wine and salt, and add boiling water (no more than 1 2 of the shrimp puree).

5.Once boiling, add the lobster and cook over high heat for about 5 minutes to skim off the foam.

6.Add sugar, oyster sauce, chicken bouillon, light soy sauce, dark soy sauce and sesame oil and simmer for about 10 minutes.

7.Add the red pepper and green garlic and stir well, remove from the pan and serve.

Tips: Clear Kuan Zen:

1.The caught lobster should be boiled within an hour, otherwise the taste will be affected.

2.When cooking, the condiments can be increased or decreased according to the taste, and the appropriate amount of soy sauce can be added for those with heavier flavors.

3.Adding a small amount of oyster sauce and sesame oil can enhance the delicious taste of the lobster.

5.When boiling lobster, you can put some vinegar in the pot, which can play a role in removing the fish.

The lobster braised is the most delicious, and the healthy and hygienic practices are as follows:

Ingredients: 400 grams of lobster (about 15 20 pieces).

Seasoning: dark soy sauce, garlic, ginger, green onion, sugar, cooking wine, peanut oil, salt, chicken essence method:

1.Boil half a pot of water, put in the lobster that has been washed and pumped, cook until the back of the lobster is slightly yellow, stop the fire, scoop up the lobster and put it aside to control the dry water.

2.Put the wok on the heat, add an appropriate amount of peanut oil (a little more than the general dish), put in the controlled dry lobster after heating, fry for half a minute on high heat, put 100ml of cooking wine, put in ginger slices, cover the pot, and cook until the wine is fragrant.

3.Lift the lid and add vinegar, salt, sugar, garlic slices; Add an appropriate amount of dark soy sauce (to make the lobster slightly darker). Cover and simmer for half a minute, add the chicken bouillon, remove from the heat and serve on a plate. Sprinkle shredded green onions over a plate of lobster. That's it.

It's also great to make a lobster salad, or to make sushi with steamed lobster minced meat.

Braised lobster and spicy lobster are all delicious.

The delicious way to make lobster is as follows:Ingredients: crayfish, salt, Sichuan pepper, oil, light soy sauce, cooking wine, balsamic vinegar, sugar, ginger slices, dried red pepper 1, crayfish with a small brush, salt to clean, rinse.

2. Put oil in a hot pan, add Sichuan pepper, ginger slices, dried red pepper and star anise in turn, and stir-fry until fragrant.

3. Put the washed crayfish into the pot, add an appropriate amount of salt, cooking wine, balsamic vinegar, sugar (a little), light soy sauce and stir-fry for 3 minutes.

4. Add water to the pot, and the water surface is not lower than the shrimp surface. Simmer on high heat for 15-20 minutes. Flip 2-3 times halfway.

5. Open the lid, add the chicken essence and shallots and stir-fry 10 times, remove from the pot. Don't simmer all the soup, leave a small amount of soup dipped in the shrimp and eat.