Lobsters are nutritious and expensive, so what should you do to make them the best?

After boiling a pot of water, sprinkle in a little sea salt, put in the lobster and cook it, my own favorite doneness is pounds, the lobster is boiled in water for about 7-8 minutes, I see that some people like to cook within 5 minutes (but I think it's quite raw, xd), boiled lobster is put into ice water to soak, which can make the lobster meat taste more Q elastic, melt a large piece of unsalted cream in the dish, and squeeze the lemon juice on the lobster, you can eat it with cream.

Leave the lobster on the head and tail of the meat, wash and cut into cubes and marinate for later use. Break the prawns from the tail on both sides, but not the head, and wash. Set the lobster head and tail separately, roll and scoop up, place on one end of the plate, and use the fried broccoli on the bottom.

Put salt and monosodium glutamate in the prawns, then mix well with egg yolk and 10 grams of wet powder, pat on the breadcrumbs, fry them in raw oil until golden brown, and discharge them in a circle at the other end of the plate. Roast the oil under the wok, put in the lobster meat to soak in oil until it is only cooked, pour it in the fence, then drop the ginger rice and garlic and stir-fry until fragrant, put in the ripe bamboo shoots, carrots, lobster meat, use the soup and wet powder to beat the thickening, drop cashew nuts, green onions, sesame oil, pepper, add the tail oil and fry well and put it in the middle.

The lobster is slaughtered, the shell is peeled off, and the flesh is removed and cut into pieces. Cut the broccoli into chunks, the green onion into segments, and the ginger into slices. Put the lobster meat in a container, add dry starch and egg white, mix well and starch.

Put 30 grams of oil in the pot and heat it, add the green onion and ginger slices to the fragrant, remove the green onion and ginger slices, and stir-fry the lobster meat. Cook in the cooking wine, add refined salt and stir well until cooked, remove from the pot and put it in a container. Heat the remaining oil in the pot, stir-fry the broccoli, add the remaining refined salt and stir-fry until cooked, add monosodium glutamate and stir-fry well, remove from the pot and put it on one end of the plate.

The sautéed lobster meat is placed on top of the broccoli. Put the lobster shells into the steamer and steam them over high heat for about 3 minutes, then take them out and place them on the other end of the plate.

Handle and wash the lobster, split it in half, make a circle along the edge of the shell with a knife, separate the meat from the shell and put it on a plate; Chop the lemon, ginger, garlic and green onion (chop the top half for later use); Turn on low heat to melt the butter into the pan, turn to medium heat and chop the ingredients in 2 medium, stir-fry until fragrant, turn off the heat, and then add black pepper and salt to taste; Sprinkle the fried ingredients evenly on the lobster meat, put the lobster in the steamer and steam it on high heat for 10 minutes, turn off the heat, sprinkle with chopped green onions and simmer for 1 minute.

Cut the green onion into sections, mince the garlic, blanch the broccoli in advance, and add two drops of oil when blanching, so that the color will be bright. Brush the lobster with a toothbrush, cook it for about 10 minutes, add ginger slices and white wine to the pot to remove the smell, because the lobster is relatively large, it can be steamed if possible. Put the cooked lobster on the cutting board, remove the head and tongs after it is not hot, smash the prawn tongs with the back of the knife, cut the shrimp belly vertically with scissors, take out the whole shrimp meat, and keep the shrimp shell intact.

Slice the shrimp meat, return to its original shape after cutting, arrange the shrimp well, the shell is not on first, pour on the Lee Kum Kee steamed fish, and steam it in the pot for 2 minutes, because it is a little cold just now, if the shrimp is hot, you can skip this step, so that the shrimp will be tender. Put half a bowl of oil in the pot, and the amount of oil is determined according to the size of the lobster, and it should be enough to pour the juice. Add minced garlic after it is hot, and the minced garlic must be cooked, so that the garlic oil will be very fragrant, and the minced garlic will not taste spicy, and the oil must be hot, but be careful not to burn the garlic.

It's finally time to make friends and family shine! Start plating, how tall and how to put it, just go to the hotel, sprinkle chopped green onions on the shrimp meat, pour hot oil, you will hear the sound of zizi, ask the green onion. Succeed with flying colors!

Lobster meat shell, cut into pieces, matsutake soaked in 40 warm water for 20 minutes for later use, fresh mushrooms cut into pieces, pot on the fire, olive oil stir-fried chopped green onions, matsutake mushrooms, add brandy wine after lobster, after lobster, light an open flame, when the brandy is half volatilized, add yellow mustard, cream, salt, pepper to taste, after the juice is collected, pour the fried ingredients in, put the cheese out of the pot, then sprinkle the cheese, and finally bake in the oven to color, you can put it on the plate.

A large lobster, rinse it with running water, cut off all the feet, tail, twist the head, pour olive oil into the pot and heat it, fry the lobster until it changes color, add brandy and burn until the water evaporates and turn off the heat, add two green onions to the stock and cook softly, peel the tomatoes and cut them into small dices, carrots, onions, and celery are cut into small dices, the garlic is scattered, put butter in the pot to melt, add garlic slices and stir-fry until fragrant, add carrots, onions, diced celery and stir-fry, add fried lobster meat, add green onions to burnt broth, add diced tomatoes and tomato paste, Put the soup in the pot in a food processor, add a spoonful of whipped cream, put the sautéed double mushrooms on the side, and garnish with dill.

Frozen lobster thaw at natural temperature, cold water if, steam the lobster for a while, chop the garlic into minced garlic, wash the broccoli and break it into small flowers, blanch it in boiling water, boil the green beans in boiling water for a while, melt the butter over low heat, add the garlic and stir-fry until fragrant, add the appropriate amount of oyster sauce, add the appropriate amount of boiling water, put in the boiled green beans, cut the steamed lobster from the back, and pour the fried garlic juice on top.

The lobster first goes into the water to remove the dirt, of course, the lobster must be washed before passing the water, and after the water, take it out and dry the water; Pour oil into the pot, stir-fry the lobster with oil until the lobster color turns red, when it is almost time, pour the ingredients in, pour the beer into half a bottle, add other ingredients, and the cooking wine must be put more; Finally, add some water, almost, add some water into it, let it cook for 20 minutes, when the water is almost dry, get out of the pot, so that the spicy lobster is done.

At present, China's crayfish market is becoming more and more mature, and the overall quality of finished shrimp is also tending to be stable。Aquaculture production is still expanding throughout the country. However, many shrimp farmers think that wild crayfish** are cheap, or they want to stock wild crayfish in breeding ponds due to the optimal breeding quality.

Wild crayfish are artificially bred to prepare genes for reproduction in the coming year. The differences between wild lobsters and captive-bred lobsters are summarized below.

Due to the environment in which wild crayfish grow, they are often located in sinkholes with poor activity. Parasites and pathogenic bacteria are relatively high, and most wild crayfish can be detected by parasites。Since wild crayfish are highly resistant to disease, infection with harmful bacteria in a relatively harsh environment may not cause disease.

So much so that breeding friends mistakenly think that wild crayfish are easy to breed. However, it ignores the different reproductive densities and ornamental relationships. In addition, if the caught wild crayfish are put directly into the breeding pond, it is easy to cause infection of farmed crayfish.

Therefore, it should be stored separately for a period of time and then transferred to the breeding pond. Artificially farmed lobsters have a low incidence rate and a high breeding success rate due to their excellent breeding and effective prevention and control of various diseases and pests.

Growth rate and reproductive cycle. Artificially farmed crayfish have a superior breeding environment and rich feed nutrition。Crayfish grow fast and have a neat size, and usually have a breeding period of up to 2 months.

The growth cycle of wild crayfish is 3-6 months. After being put into the aquaculture pond, due to the previous strong stress or super hard shell and other reasons, it is easy to cause shelling, death or the formation of iron-shell shrimp of different sizes and specifications, and the economic benefits are not high. 。

It is generally not recommended to breed wild crayfish in large numbers. Rice and shrimp ponds can be invested in wild lobsters to improve disease resistance and stress resistance in the next generation through reproductive genes. It is beneficial to promote self-propagation and self-rearing of seedlings.

Nutritional value and economic benefits. Wild crayfish have larger heads, smaller tails, and relatively small edible parts, so they are relatively not high。There is no super high breeding value.

In addition, wild shrimp have good combat effectiveness, and the high-density environment is easy to squeeze healthy crayfish. Farmed lobsters have high yields, full size, and high nutritional value. It's easier to manage and centralize listings, and it's very advantageous.

Wild crayfish grow slowly, have a strong fighting force, shed their shells, and die more frequently. It is usually eaten in a timely manner after harvest, and it is not recommended to continue breeding. When buying shrimp seedlings, it is also necessary to prevent the purchase of wild shrimp seedlings by mistake, which will affect the income of farming.

With careful husbandry and management, optimal seedlings can be obtained. Keep an eye out for the lobster market, then staggered listings. Achieve the intended breeding purpose.

It should be wild shrimp, with higher nutritional value, because they are very active when they are in the wild, and the ingredients in the wild water are also better.

Crayfish have a higher nutritional value. Because artificially farmed crayfish do not have any toxins, and they are also relatively healthy, without any infectious diseases, the nutritional value will be higher.

Wild shrimp have a higher nutritional value because they are more natural and tasty without some post-processing.

The nutritional value of wild shrimp is higher, because artificially farmed crayfish generally contain some additives or bad things, which are not natural at all.

You can make spicy crayfish, the taste is very good, especially delicious, and it is welcomed by many people.

You can stir-fry it directly, you can make it spicy, the taste is very good, you must pay attention to cleaning the crayfish.

Garlic crayfish, spicy crayfish, fried lobster, boiled crayfish, and fried crayfish in sauce are all more delicious.

For example, I like to eat it directly fried or steamed, boiled and fried, and I prefer to coat it with a thick layer of flour on the outside.

Food: 1000 grams of crayfish, 120 grams of garlic, 500 grams of beer, white pepper, star anise, bay leaves, star anise, ginger, oil, light soy sauce.

1. Clean the crayfish neatly, and then remove the head cover and reserve it.

2. Chop the garlic powder, clean the surface mucus with tap water, and drain the water for reserve.

2. Put cooking oil in a pot, add garlic paste, and fry slowly.

3. When the garlic paste is light yellow, it will turn orange yellow because it is heated again.

4. Put the fried garlic oil into the pot, then pour in the crayfish and stir-fry to fade and reserve.

5. Add oil to the pot, add a small amount of star anise, bay leaves, star anise, and ginger to stir-fry to make an aroma, add beer, oil, and white pepper to stir-fry the crayfish evenly.

6. Cover and simmer for 10 minutes after putting water (the water needs to cover the crayfish).

5. After reducing the juice over high heat, add the fried minced garlic, stir-fry evenly, and then you can put it out of the pot.

Materials: 3 catties of lobster, 4 5 heads of new garlic, 1 can of beer, 7 8 spicy millet, 4 5 spoons of sugar, 4 slices of ginger, 1 handful of chives, 2 bay leaves, 2 star anise, appropriate amount of salt, and a small amount of light soy sauce.

1.Mince the garlic, don't have to chop it too much, the particles are slightly larger. Millet spicy cut rings.

2.Cut off most of the crayfish's head, the front of the needle-nose forceps and the abdomen and feet, carefully brush it with a soft-bristled toothbrush, and wash it again with cold water.

3.Put oil in the pan, be sure to have more. Pour in 3 4 minced garlic, ginger slices and millet spicy, stir-fry tender, add sugar and stir-fry (the amount of sugar does not have to be reduced). The oil does not have to be less, and the fire should not be too hasty, otherwise the garlic is very easy to fry and paste, and it will also have a bitter taste!

4.Pour in the finished crayfish (do all the preparations, and then solve the lobster to ensure the freshness of the lobster.)

5.Stir-fry until faded, pour in beer and water without passing the lobster, and you can also put the beer in its entirety. Choose the cost-effective type of beer, and you can't use dark beer or a particularly strong flavor, otherwise the lobster made is not delicious and has a bitter taste.

6.Add light soy sauce, green onion knots, bay leaves and star anise, and add salt and seasoning. Cover tightly with a lid, bring to a boil and turn to low heat and cook for about 15-20 minutes. Set the lobster out.

You need to soak the crayfish in water, remove the impurities inside, scrub it with a brush, and then put the crayfish into the oil pot, put in the green onions, ginger and garlic, and then close the lid tightly, after a period of time, you can put some sugar, vinegar, cooking wine, and add some salt according to your taste.

To prepare all the ingredients, wash the crayfish, marinate them in cooking wine in advance, then heat the oil, add the green onions, ginger and garlic, pour the crayfish into it and stir-fry evenly, then pour in the bean paste, and then add the minced garlic.

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Prepare all kinds of ingredients, then put the minced garlic into the pot and stir-fry until fragrant, finally add the crayfish and stir-fry, and finally add water and simmer.

The crayfish smells very delicious and fragrant, so that the ** saliva will come to your face as long as you smell his fragrance.

Nutritional value of crayfish

1. From the perspective of protein composition, the protein content of lobster is higher than that of most freshwater and marine fish and shrimp, and its amino acid composition is better than that of meat, containing 8 essential amino acids that are necessary for the human body and can not be synthesized or synthesized in insufficient amount, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also contains arginine with very little content in vertebrates, in addition, lobster also contains histidine that is also necessary for young children.

2. The fat content of lobster is only, not only much lower than that of livestock and poultry meat, much lower than that of green shrimp and prawns, and most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easy to be digested and absorbed by the human body, and has the effect of preventing cholesterol accumulation in the body.

3. Lobster, like other aquatic products, contains essential mineral components for the human body, including calcium, sodium, potassium, magnesium, phosphorus, and 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 meat, and it is also higher than that of prawns. Therefore, regular consumption of lobster meat can maintain the excitability of nerves and muscles.

The efficacy and role of crayfish

1.Aphrodisiac tonifies the kidneys.

It is suitable for impotence, low back pain, frequent urination and lack of qi caused by kidney yang deficiency, and is suitable for men with sexual dysfunction, sperm loss, kidney deficiency and impotence, and sperm loss.

2.Raw milk.

Shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women. It has the effect of draining milk, nourishing the body and promoting the mother.

3.Dispel stasis and detoxify.

It can promote the flow of qi and blood in the human body, and has a certain help for blood stasis syndrome.

4.Boosts immunity.

Shrimp is rich in nutrients, and its flesh is soft and easy to digest, making it an excellent food for people who are weak and need to recuperate after illness.