How to eat the big flower dragon is the most delicious, and how to eat dragon fruit flowers is delic

Ingredients: Whole large-flowered lobster. Ingredients:

Fresh strawberries, American pine nuts. Seasoning: butter, lemon juice, extra virgin olive oil, white wine, bitter chrysanthemum, white pepper, Evian mineral water, apple cider vinegar, baby onion, frozen ice cubes in mineral water, Swire fine sugar, Thai chutney.

Vanilla: Italian vanilla sprigs, bay leaf. Method:

1. First submerge the mineral water over 3 cm of lobster, add small onions, white wine, lemon juice, pepper, bay leaves, vanilla branches and cook for 3-5 minutes to bring out the fragrance, then put in 200 ml of room temperature Evian mineral water, turn off the heat and cover for 15 minutes, then remove the lobster and put it into the ice cubes made of mineral water to cool. 2. Use short-mouth scissors to remove the whole lobster meat, and the lobster and the whole shell, and remove the shrimp line and shrimp bun. 3. Stir-fry the chopped fresh strawberries in extra virgin olive oil and butter, slowly stir-fry and add a little apple cider vinegar, Taikoo fine granulated sugar, Thai chutney sauce until the strawberry juice is thick.

4. Remove the whole lobster meat, use a thin toothpick to evenly thread a row of holes, put the meat and shrimp into the thick strawberry juice, and gently turn it to absorb the flavor of the strawberry. 5. Put the flavored lobster meat and bitter chrysanthemum leaves on a plate and garnish with roasted American pine nuts.

1. Take the shrimp slices and dip the horseradish 2. Take the shrimp brain steamed chicken cake.

Step 11Wash off the mucus on the body and steam the flower dragon step 22Put it in a dish, boil the water in the steamer and steam the flower dragon in step 33Shred the green onion and cut the green onion into sections.

Step 44 of the practice of steaming the flower dragonSteam for five minutes and add green onion and ginger.

Step 55 of the practice of steaming the flower dragonThe fish is cooked out of the pan.

Australian red lobster, big flower dragon and big green dragon (big flower dragon and big green dragon are actually one species) have different forms, different habits, different nutritional values, Australian lobster is the most expensive, green lobster ** is cheaper, and the meat is less, the latter is not as tender as Australian red lobster. There are three specific differences:

1. Morphology. 1. Australian red lobster, the weight of the full-age Australian lobster is 100 250g, and the largest foreign individual has a body color of up to 500 grams of shrimp inlaid with brownish green, the cephalothorax and abdomen are evenly connected, and the outer layer is covered with a hard shell; There are 5 pairs of thorax and feet, and the first pair is particularly developed into a powerful chela.

2. The large flower dragon (Daqinglong), the largest body length of 60 cm, usually 20 to 35 cm, is the largest lobster in the genus. The cephalothorax is slightly cylindrical and covered with soft hairs, with powerful spines on it, spines of different sizes on the anterior margin, large and kidney-shaped eyes, and no small spines between the upper corners of the eyes.

Second, the distribution is different.

1. Australian lobsters are not only distributed in Australia, but also in the United States, Africa, New Zealand, and South Asia. It usually inhabits water depths of 1 to 10 meters, with the highest recorded depth of 145 meters, mostly in still water on reefs and reef slopes, and sometimes in muddy bottoms near estuaries.

2. The distribution range of Dahuasaurus (Daqinglong): from East Africa to Japan, Australia and Fiji Islands, and even from the Red Sea into the Mediterranean region. It is an important species in the Indo-Western Pacific region.

In China, it is mainly distributed in the South China Sea and the waters of Taiwan. Lives on slopes to deeper silty textures on the periphery of corals. It usually inhabits water depths of 1 to 10 meters, with the highest recorded depth of 145 meters, mostly in still water on reefs and reef slopes, and sometimes in muddy bottoms near estuaries.

3. Nutrition is different.

1. Australian lobster is rich in nutrition, its meat is soft and easy to digest, and it is an excellent food for people who are weak and need to recuperate after illness. It is rich in magnesium, magnesium has an important regulatory effect on heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction. 2. Dahualong (Daqinglong) is rich in protein, minerals and vitamins A and C, and the fat content is very low, which has the effects of tonifying the kidney and strengthening yang, nourishing blood and consolidating essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, and relieving pain.

1. The varieties are different from **.

Big Flower Dragon: The front and back of the head and chest armor have color patterns, the body size is larger, each only 5 to 7 catties, you can make a lobster head with soy pepper, soak lobster balls in oil on the flesh, and then cook lobster soup at the tail. Generally, the first and second years of the year are high, because it is said that the business of eating flowers and dragons will be prosperous during the New Year, and the dragon spirit and tiger are fierce.

Da Qinglong: It's small, it's all shells, it's not delicious, and it's not cheap.

2. The nutritional value is different.

Big Flower Dragon: The lobster in the ocean is rich in protein, minerals and vitamins A and C, and the fat content is very low, which has the effects of tonifying the kidney and strengthening yang, nourishing blood and consolidating essence, removing stasis and detoxification, nourishing qi and nourishing yang, and relieving pain.

Flower lobsters are one of the main targets of lobster breeding because they can grow to a large size.

Daqinglong: rich in protein, with the ability to maintain potassium and sodium balance; Eliminates edema. Boosts immunity. Lowers blood pressure, buffers anemia, and is conducive to growth and development.

Well, if they have a few lobsters, well, the size is different, and the taste is not the same, and I personally think that the big green dragon is more expensive.

1. Australian lobster, also known as Australian dragon, has a fiery red body, golden yellow claws, and the most delicious meat. The main production area is Oceania. It has two main characteristics.

One is that the body is large and fat, and the other is rich in nutrition, the meat is delicate, smooth, crispy, delicious and sweet, and the flavor is unique. It is favored by consumers in the domestic and foreign markets.

2. Red dragon is a common species in lobster, the shrimp meat is slightly red, and the taste is much worse than that of Aolong and Hualong. It also has two major characteristics, one is that there is less meat, and the other is that the taste is average.

3. Hualong is originally small, all of them are shells, not delicious, ** not cheap Boston is cheap, flashy Note: It is best to eat lobster sashimi in restaurants, otherwise many restaurants will use dead lobsters to make it.

4. Australian lobster is the most expensive, red lobster, flower lobster, green lobster** are cheaper, the meat is less, and the taste is not as delicate as Australian lobster.

Olon is a little more expensive than Flower Dragon. Ao Long has never eaten it, Xiao Qinglong has eaten it, and it is delicious no matter how it is done.

It's basically the same, except that the green dragon is cyan.

Red lobsters are the most expensive, but I don't think they're tasty, they're big and meaty, but they don't taste as good as small river prawns.

The most delicious is the Australian red lobster, the most expensive big green dragon.

Method:1Tear the clean nori into small pieces and place on a plate for later use.

2.Crack the eggs into a bowl and stir well and set aside.

3.Coriander minced.

4.Put 500 grams of water in a pot, bring to a boil over high heat, and add salt, chicken powder and pepper.

5.Then thicken with 10 grams of water starch, bring to a boil, sprinkle the egg mixture evenly into the pot, and turn on the heat.

6.Take a clean bowl, put the nori in the bowl and pour in the sesame oil.

7.Then pour the soup from the pot into a bowl and sprinkle with coriander.

Ingredient breakdown.

200 grams of dragon fruit.

150 ml plain yogurt.

100 ml of milk.

Sugar to taste. Sweet taste.

Skill craft. Ten minutes takes time.

Easy difficulty. Steps to make a dragon fruit milkshake.

1. Peel the dragon fruit and cut into small pieces.

2Place the sliced dragon fruit in a food processor.

3Add some plain yogurt.

4Pour in some milk.

5Add some sugar, then turn on the function button, beat into a milkshake and serve.

1. Cooking:

Prepare the water in the pot according to the size of the lobster, so that the amount of water is guaranteed to cover the lobster.

After the water with the lobster began to boil again, I began to count, and the kilogram of lobster needed to be boiled for about 20 minutes, and the lobster I bought was kilogram, and I cooked it for 17 minutes. At the same time, you can turn down the heat a little bit, burn it over medium heat, and you can open the lid and boil it open.

2.Prepare the seasoning:

The seasoning is very simple, pour the olive oil into a small bowl, and you can control the amount yourself, anyway, it is used to dip and eat, and it should not need to be too large. Then cut the lemon, squeeze the lemon juice and drip it into the olive oil, then add a little salt, salty or salty depending on personal taste. Finally, grind some white pepper and put it in olive oil, then stir well and eat.

The taste of lemon and white pepper mentioned above depends on personal preference.

3.Open to eat: There is nothing to say, anyway, such a large lobster, cut from the middle, must be easier to eat. Don't forget to look at the black lines on the back of the lobster, if there is, it's best to pick out the ones you don't eat. Then I dipped it in the seasoning I had made on it and ate it.

Other: The characteristics of this method are a bit like Western food, but the taste is absolutely delicious, the seasoning is very simple, easy to make, and the taste of the lobster itself will not be affected by the strong flavor of the seasoning. It is recommended to pair it with French white wine, and it will be even more enjoyable to eat.

The steamed lobster is delicious. It takes 8-10 minutes to steam the Australian dragon, taking the "garlic Australian flower lobster" as an example. Here's how:

Ingredients: an Australian flower dragon.

Excipients: Appropriate amount of minced garlic.

Steps:1Fresh Australian Dragon. The shrimp head is removed from the lungs to make soup, and the shrimp body is divided into two halves for later use.

2.Put the minced garlic in the oil pan and stir-fry, the amount of oil is appropriate, twice as much as usual, add an appropriate amount of salt and stir-fry, set aside.

3.Place the minced garlic evenly on top of the cleaned flower dragon and steam for 8-10 minutes.

The main ingredient is 1 or several lobsters.

Excipients: ginger, a little red pepper, appropriate amount.

Seasoning, salt, salt, a little chicken essence.

Flower lobster steamed method.

1.Wash the lobster, cut it into small pieces and place it on a plate.

2.Place the ginger and red pepper on a plate and season at the same time.

3.Put boiling water in the pot, bring to a boil, put the flower lobster in the pot and steam for about 12 minutes4After heating, take another wok, add oil and add some ginger shreds to stir-fry until fragrant, and pour it into the lobster

When steamed, it feels better to cut it into pieces, and it is convenient to eat (which makes it look not very good), and the soup on the plate is also delicious and sweet.