Hold the head with your left hand and the tail with your right hand. Rotate the tail to separate the shrimp head from the shrimp tail, and then process it. It's best to have three meals, sashimi and steamed eggs with salted shrimp brain. baike.baidu/...eVH 1pc
Illustration of how to kill lobster.
Everyone knows the delicacy of lobster. The high consumption of restaurants often makes many people think of making lobster by themselves. However, how to deal with the killing of lobsters stumped the novice. Let me introduce you to: 1, a fresh and lively Australian lobster. When buying, try to choose fresh ones. There are crimson Australian lobsters and a dragon lobster. I bought the red one. 2. First hold the shrimp head with a towel, and then poke the urethra in front of the tail with chopsticks. If it is not alive, it will be a bit stuffy. 3. Knock out the lobster head with the handle. 4. Take gloves or two towels to protect your hands, then press the lobster head with your left hand and the lobster tail with your right hand to pick up the lobster. At the same time, the left and right hands twist and pull hard in the opposite direction. At this time, the lobster head and the lobster tail are separated. Remember, it's best not to use a knife to divide the head and tail of lobster. ) 5. The lobster we make is mainly lobster meat, that is, the tail part of the lobster. Therefore, at this time, the remaining use of lobster head in this dish is modeling ornament. 6. Next, peel off the shell of the shrimp and take out the internal organs of the back and abdomen. Take out the whole piece of lobster meat, put the lobster tail on the chopping board, turn it over, and press the shrimp as straight as possible (this step must be straightened with gloves or towels, beware of sharp thorns on the lobster shell), and insert a knife obliquely inward at the edge of the back and abdomen. It is better to use scissors instead of knives in the kitchen. 7. Cut both sides, and after going deep into the lobster meat, take a larger small steel spoon and start peeling the meat. Take off the whole shrimp meat and remove a thin layer of skin attached to the lobster meat, and the crystal clear lobster meat will appear in front of you. 8. Put the lobster meat into a small basin filled with ice cubes, and simply wash the lobster meat with crushed ice. At this time, put the lobster head and lobster tail (the shell after removing the lobster meat) in the big plate according to the original shape of the lobster, and fill the blanks on both sides of the lobster tail with ice cubes and spread them evenly. 9. Put the ice-washed lobster meat on the display board, first separate the lobster meat from both sides with a knife, and then change the lobster meat into small pieces along the garlic cloves of the lobster meat in turn. Rub it with crushed ice after changing. 10. Finally, we will cut the modified small pieces of lobster meat into thin slices (not too thin) along the lines of lobster meat with a knife and put them on the ice cubes on the two sides of the lobster tail in turn. This lobster is ready to serve.
How to kill Australian lobster?
Live broadcast? First poke the urethra in front of the tail with chopsticks, and then behead it. . .
If you don't live * * *, it's a bit coquettish.
How to kill Australian lobster?
Live broadcast? First poke the urethra in front of the tail with chopsticks, and then behead it. . .
If you don't live * * *, it's a bit coquettish.
How to make the slaughtered Australian lobster show abnormal color?
You must eat lobster when shopping in the seafood market. In Hong Kong and Shenzhen, many people like lobster. In addition to its delicious meat, there is another main reason, that is, eating lobster this year will bring good business and smooth work in the coming year. Eating lobster on this day next year will achieve endless and fierce momentum. There are many shops dealing in lobsters in the seafood market. Rows of glass boxes contain all kinds of lobsters. If you want to eat high-quality lobster, you should know that lobster is divided into three classes, six classes and nine classes. You have to look at them one by one and compare them one by one. Blue lobster, black-and-white lobster, flower lobster, American lobster, Australian lobster, New Zealand lobster, South African lobster, Portuguese lobster, pearl lobster and Hainan island lobster are similar in size, but different in variety. To distinguish them, we should remember the formula of shrimp selection, that is, "the first-class blue dragon China shrimp and the second-class Chinese fir lobster taste good;" Third-class dragon is big, fourth-class dragon is beautiful; Fifth-class Australia's new price is reasonable, and sixth-class pearls are killed alive; Seven-level roses have soft shells and eight-level South African shrimps have big heads; Ninth-class Hainan Ridge Lobster, please don't look for it. " Among all the lobsters, the green lobster is recognized as the best. This kind of shrimp, also known as local lobster, is a typical China lobster with dark green color and different shades. Each piece weighs 500 grams and is the object of the Commercial Bureau. If each one is only tens of grams, steaming with minced garlic is the most popular method. That is, take live shrimp, cut it from the lobster with a knife, split it in two, smear some fresh minced garlic, steam it in a steamer for about ten minutes, take it out after cooking, and pour boiling oil on it, which is a delicious "steamed lobster with garlic". Flower lobster, also known as colorful lobster and splendid lobster, has beautiful colorful patterns on the head and breastplate. These lobsters are huge, ranging from 2500 grams to 3500 grams each. Eating flower lobster is most suitable for "lobster head with lobster sauce and pepper" and "oil lobster ball", and then mixing the remaining broken shells and tails with other seafood, such as shrimp, crab pieces and fresh oysters.
Operation diagram of how to kill lobster.
Everyone knows the delicacy of lobster. The high consumption of restaurants often makes many people think of making lobster by themselves. However, how to deal with the killing of lobsters stumped the novice. Let me introduce you:
1. Fresh and lively Australian lobster. Try to pick something fresh when you buy it. There are crimson Australian lobsters and a dragon lobster. I bought the red one.
2. First hold the shrimp head with a towel, and then poke the urethra in front of the tail with chopsticks. If it is not alive, it will be a bit stuffy.
3. Knock out the lobster head with the handle.
4. Take gloves or two towels to protect your hands, then press the lobster head with your left hand and the lobster tail with your right hand to pick up the lobster. At the same time, the left and right hands twist and pull hard in the opposite direction. At this time, the lobster head and the lobster tail are separated. Remember, it's best not to separate the head and tail of lobster with a knife. )
The lobster we make is mainly lobster meat, that is, the tail part of lobster. Therefore, at this time, the remaining use of lobster head in this dish is modeling ornament.
6. Next, peel off the shell of the shrimp and take out the internal organs of the back and abdomen. Take out the whole piece of lobster meat, put the lobster tail on the chopping board, turn it over, and press the shrimp as straight as possible (this step must be straightened with gloves or towels, beware of sharp thorns on the lobster shell), and insert a knife obliquely inward at the edge of the back and abdomen. It is better to use scissors instead of knives in the kitchen.
7. Cut both sides, and after going deep into the lobster meat, take a larger small steel spoon and start peeling the meat. Take off the whole shrimp meat and remove a thin layer of skin attached to the lobster meat, and the crystal clear lobster meat will appear in front of you.
8. Put the lobster meat into a small basin filled with ice cubes, and simply wash the lobster meat with crushed ice. At this time, put the lobster head and lobster tail (the shell after removing the lobster meat) in the big plate according to the original shape of the lobster, and fill the blanks on both sides of the lobster tail with ice cubes and spread them evenly.
9. Put the ice-washed lobster meat on the display board, first separate the lobster meat from both sides with a knife, and then change the lobster meat into small pieces along the garlic cloves of the lobster meat in turn. Rub it with crushed ice after changing.
10. Finally, we will cut the modified small pieces of lobster meat into thin slices (not too thin) along the lines of lobster meat with a knife and put them on the ice cubes on the two sides of the lobster tail in turn. This lobster is ready to serve.
Illustration of how to kill frozen lobster
Everyone knows the delicacy of lobster. The high consumption of restaurants often makes many people think of making lobster by themselves. However, how to deal with the killing of lobsters stumped the novice. Let me introduce you to: 1, a fresh and lively Australian lobster. When buying, try to choose fresh ones. There are crimson Australian lobsters and a dragon lobster. I bought the red one. 2. First hold the shrimp head with a towel, and then poke the urethra in front of the tail with chopsticks. If it is not alive, it will be a bit stuffy. 3. Knock out the lobster head with the handle. 4. Take gloves or two towels to protect your hands, then press the lobster head with your left hand and the lobster tail with your right hand to pick up the lobster. At the same time, the left and right hands twist and pull hard in the opposite direction. At this time, the lobster head and the lobster tail are separated. Remember, it's best not to use a knife to divide the head and tail of lobster. ) 5. The lobster we make is mainly lobster meat, that is, the tail part of the lobster. Therefore, at this time, the remaining use of lobster head in this dish is modeling ornament. 6. Next, peel off the shell of the shrimp and take out the internal organs of the back and abdomen. Take out the whole piece of lobster meat, put the lobster tail on the chopping board, turn it over, and press the shrimp as straight as possible (this step must be straightened with gloves or towels, beware of sharp thorns on the lobster shell), and insert a knife obliquely inward at the edge of the back and abdomen. It is better to use scissors instead of knives in the kitchen. 7. Cut both sides, and after going deep into the lobster meat, take a larger small steel spoon and start peeling the meat. Take off the whole shrimp meat and remove a thin layer of skin attached to the lobster meat, and the crystal clear lobster meat will appear in front of you. 8. Put the lobster meat into a small basin filled with ice cubes, and simply wash the lobster meat with crushed ice. At this time, put the lobster head and lobster tail (the shell after removing the lobster meat) in the big plate according to the original shape of the lobster, and fill the blanks on both sides of the lobster tail with ice cubes and spread them evenly. 9. Put the ice-washed lobster meat on the display board, first separate the lobster meat from both sides with a knife, and then change the lobster meat into small pieces along the garlic cloves of the lobster meat in turn. Rub it with crushed ice after changing. 10. Finally, we will cut the modified small pieces of lobster meat into thin slices (not too thin) along the lines of lobster meat with a knife and put them on the ice cubes on the two sides of the lobster tail in turn. This lobster is ready to serve.
How to deal with Australian lobster and how to do it?
1, first hit the head of Aolong with the handle;
2. Chop Aolong alive around his neck with a straight knife;
3. Divide into eight pieces from the middle to the tail.
4. Then cut the head into sixteen pieces (not divided equally, but tasted);
Raw materials:
Aolong, egg white, starch paste, onion, ginger, seasoning
wine
Mexican chicken juice, sugar, salt, stock.
Hang the cut macaroni with egg white and starch, put it in seven-point hot salad oil, fry until golden brown, and take it out of the pot; After all the macaroni is fried, stir-fry the onion and ginger, add cooking wine, Mexican chicken juice, white sugar, a little salt and three spoonfuls of stock to make soup. After boiling, stir fry the fried macaroni in the pan. When the soup is thick, take it out of the pot and put it in a basin to serve.
Cleaning method of Australian lobster
Let the shrimp belly face down, then pull up the tail, insert a chopstick into its body from the bottom near the tail leaf, and then pull out the chopsticks, which will discharge a smelly liquid; If it is not removed, it will affect the taste. Not only to give it * * *, but also to remove its feces (or sand line).
Dishes and efficacy: a home-cooked recipe for nourishing, debilitating, keeping healthy, strengthening yang, waist and kidney. The recipe technology: steamed lobster, making materials:
Material: lobster100g.
Seasoning: ginger 5g, vinegar 15g, sesame oil1g.
1. Put the washed lobster in a large plate and steam it in a steamer 10 minutes until cooked.
2. Chop ginger into paste;
3. Open the lobster shell (the shell should be kept intact) and cut the shrimp into pieces obliquely;
4. code the shrimp shell and meat into the original state of lobster, and serve it with seasoning made of ginger, vinegar and sesame oil.
Grams of food stage
Lobster: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid, such as grapes, pomegranate, hawthorn, persimmon, etc., not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form an insoluble combination, which will cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.