Australian lobster how to deal with clean
Australian lobster how to deal with clean, lobster is very popular in my daily life, of course, lobster also contains poisonous nutrients are needed by our body, the market can be eaten more varieties of lobster, the following to understand how to deal with clean Australian lobster.
Australian lobster how to deal with clean 1
1, first of all, let the lobster's abdomen downward pull up the tail, with chopsticks from the bottom of the near tail leaf directly into the body.
2, this time to pull out the chopsticks will flow out a foul-smelling liquid. (The purpose of this step is to remove the odor in the body of the big lobster, otherwise it will affect the taste as well as the flavor.)
3, in the process of cleaning the big lobster, not only to release the amount, but also to remove its shrimp line. (Because the shrimp line is the intestines of the lobster, which will contain more metal elements, eating too much is likely to cause heavy metal poisoning.)
What are the best ways to cook an Australian lobster?
Garlic Australian Lobster
Ingredients to prepare: lobster, vermicelli, green onions, ginger and garlic, salt, oyster sauce, soybean oil.
Production method:
1, first Australian lobster clean, from the head down the knife into two halves.
2, start a pot of boiling water, water boiled into the lobster, steamed for 7 minutes.
3, start a pot of boiling oil, add minced garlic, black bean oil, oyster sauce, cooking salt, a little sugar stir fry until the garlic can turn off the fire.
4, 7 minutes after the plate spread on the vermicelli, sprinkle just fried minced garlic and lobster, continue to steam for 7 minutes.
5, out of the pan sprinkled with chopped green onion, splashed with hot oil, you can stimulate the fresh flavor in the lobster.
What is the nutritional value of lobster?
1, a variety of nutrients. Lobster is not only rich in nutrients, but also contains minerals and trace elements, it can not only meet the body's nutrient needs, while the flavor is delicious.
2, protein. Lobster contains protein up to 18, 9%, from this data can be clear, the protein content has far more than saltwater fish and shrimp as well as freshwater fish and shrimp.
3, magnesium. Lobster is also rich in magnesium, magnesium not only has a certain role in regulating cardiac activity, at the same time it can better protect the cardiovascular system, thereby reducing blood cholesterol content.
4, amino acid composition. Lobster amino acid composition including phenylalanine, lysine, threonine, and tryptophan and so on. And also contains arginine contained in vertebrates.
Australian lobster how to deal with clean 2
1, put the lobster directly into the water blended with vinegar and salt, soak for 15 minutes, forcing the lobster to spit out the gills of the dirt, basically after soaking the lobster has been very clean.
2, put the lobster into the basin, plus a little salt, and then into the flat water, soak for 24 hours, after 24 hours of lobster crawling in the basin, the abdomen of the dirt, basically most of the soak, and at the same time, due to the role of the saline water, the lobster will be in the body of the foreign body is also spit out, in one fell swoop. Effortless to realize the lobster inside and outside the automatic cleaning.
After such a clean wash there are 2 benefits, first of all, it is clean, and secondly, after such a toss, when doing further processing, the lobster's resistance will not be too strong.
You can also boil a pot of boiling water, turn off the heat when the water boils, pour the lobster into the pot, and a moment later you can see that the water is very dirty, and the dirt inside the lobster comes out.
Lobster's inspirational story
There was once such a tease: "Lobster is very cute ah, if you can and a lobster pleasantries, it must be a mouthful of Shanghainese accent Mandarin, a meticulous little greasy head, hand cocked orchid drinking coffee, see the garlic on the detour of the bobo gentleman. " If the whole family can now come to two big lobsters per person per meal, surely eat with joy and heartache. And, of course, only if one is rich enough to do so. But some 82 years ago, the coffee-combed, greasy-haired, orchid-fingered fellow had his moments when he fell on hard times and was thrown in the trash.
So when did the prawn skyrocket in value? Basically, the story goes like this. In the beginning, jumbo lobsters were plentiful, inexpensive and basically free, and were used by slave owners to feed their slaves and underlings and prisoners.In the 1800s, there were dotted shrimp canneries in Maine. In those days, the prawns were big, too, and the factories considered anything under 5 pounds too small. But as industrial production became more efficient, the big shrimp dwindled, so they had to use smaller ones.
But in general, there was a good supply of large lobsters, albeit smaller ones. With the railroads in the United States spread, with the car boss began to notice an interesting thing: mainland passengers have never seen a big lobster, so they can sell them as a delicacy - a profit. Mainland passengers do not know where the lack of virtue of the beach people, this thing is thrown away as garbage, not only eat on the addiction, get off the car to take away a few back to show off a little. To get rich, first paved the way is the truth, lobster with the railroad developed and began to popularize.
By 1880, chefs had discovered the way to make lobster - live, large lobsters became a delicious and enticing ingredient. 1850 to 1860, all restaurants began to sell lobster, usually served with salad, buttered bread and sour cheese after the main meal.
Then, Americans were hooked on the big lobster, even though lobster was just an after-dinner bargain. Demand soared. The fishermen realized there weren't enough lobsters to go around and started raising prices. During World War II, lobster wasn't rationed in limited supply like other foods, so people from all walks of life began to eat lobster, the more they ate, the more they were surprised.By the 1950s, the big lobster had established its own unbreakable . "gastronomic status".
Lobster contraindications
Shrimp is contraindicated with certain fruits. Shrimp is relatively rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannins, such as grapes, pomegranates, hawthorn, persimmons, etc., not only will reduce the nutritional value of protein, but also tannins and calcium ions combined to form insoluble compounds to stimulate the stomach and intestines, causing discomfort, vomiting, dizziness, nausea, and diarrhea and abdominal pain and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.
Australian lobster how to deal with clean 3A. Australian lobster introduction:
1, Australian lobster is delicious?
Australian lobster is very tasty, not only can be used to cook porridge, but also stir-fried, steamed, etc., especially when dipped in seasoning and mustard to eat, the taste is very good, the main thing is that there is also a tonic for the kidneys and the effect of the stomach, so it is very suitable for gastrointestinal problems, kidney deficiency of people to eat.
2, Australian lobster can grow how big?
Australian lobster is very large, generally young shrimp can grow to 100 to 200g, adult shrimp can grow to 1, 5 pounds or so, but if the breeding is good, it may be heavier, but most of them are in 1, 5 pounds or so.
Second, the Australian lobster dead can still eat?
1, in general, just dead Australian lobster can still be eaten, but the flavor is not as good as fresh, and cooking or steaming, be sure to heat up a little more, to be completely cooked before eating, so it is best to buy back and hurry to do eat.
2, buy back the Australian lobster, if dead for a long time, do not eat, so as not to eat the poison or diarrhea. Because the Australian lobster will have a lot of bacteria in the body after death, these bacteria, no matter how high you use the temperature to deal with, are not killed, so it is best not to eat.
In short, it is best not to eat the Australian lobster dead, so as not to eat diarrhea or poisoning, but if you just died, it must be cooked and cooked to eat.
Third, how to wash Australian lobster simple and clean?
Australian lobster with other lobsters, need to clean to eat, the specific cleaning steps are as follows:
Step 1, just bought back to the Australian lobster under the faucet to rinse once, and then put into the sink submerged in water to soak for half an hour, half an hour and then fished out and then put into the water to soak for half an hour.
Step 2, after soaking, use a toothbrush to scrub every part of the lobster, especially the head, chest, crustacean intersection, feet, tail must be carefully scrubbed.
Step 3, peel the shrimp shell, find the lobster's tail, pinch the tail to pull out a deep tendon in the middle of the abdomen.
Step 4: Cut off the head of the lobster with scissors and rinse it down.
Step 5: Use scissors to cut off all the lobster's limbs and rinse them off.
Step 6, take out the complete shrimp meat, put it in the crushed ice and simply wash it, you can cook and eat.
In short, do not eat the Australian lobster when it is dead, and if it is just dead, it must be cooked before eating. In addition, Australian lobster and other shrimp, must be washed before eating, so when cleaning must be inside the head of the shrimp impurities, shrimp line and shrimp feet removed, so that can be eaten without fear. If you do not know how to wash, you can follow the specific steps above to clean, not only simple, but also clean.