Australian lobsters weigh as much.
Australian lobster, also known as Aolong, is a rare freshwater economic shrimp species introduced and developed in recent years. It has six characteristics: First, it is big and fat, with a general weight of100-200 grams and a maximum of 500 grams. Second, fast growth and high yield. The shrimp is stocked from April to May every year, and harvested in10-1month. The yield of fresh shrimp per mu is about 300 kg, with the highest reaching more than 400 kg. Third, it is rich in nutrition, tender and crisp in meat, delicious and sweet in taste and unique in flavor. Fourth, it has strong adaptability, can tolerate bad weather environment, and can live normally at the water temperature of 5℃-35℃ and salinity 17-24℃. Fifth, it is omnivorous, eating both animal feed, artificial compound feed and humus, and it is crude and easy to raise. Sixth, the economic benefits are high. Australian lobster not only has high yield, but also has strong vitality and is convenient for long-distance transportation. Fresh prawns are favored by consumers at home and abroad.
Nutritional value of Australian lobster
Australian lobster is nutritious, its meat is soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness. And is rich in magnesium, which plays an important role in regulating heart activity, can well protect the cardiovascular system, can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary arteries, and is beneficial to preventing hypertension and myocardial infarction; Australian lobster has a strong breast-promoting effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women. Scientists at Osaka University in Japan have found that astaxanthin in Australian lobsters helps to eliminate "jet lag" caused by jet lag.
How to eat Australian lobster?
Shengchui lobster
Ingredients: 750g of live lobster, 2.5g of refined salt, 3g of ginger, 25g of coriander, 2 dishes of Chaozhou orange oil, 75g of white lard, 0/5g of Chinese liquor/kloc-,
Cooking method: 1. First, wash the original lobster, chop off the shrimp feet, then cut into pieces, gently put it down with a knife, and put it down first. The head is opened, the shell and shrimp ribs are cleaned, and the post-chop is placed on the shrimp feet. Open the tail, pick up the shrimp excrement, and put the shell and chop pieces on the foot.
Fill the white wine in a small bowl, add the refined salt, sprinkle it on the shrimp, put the onion on the shrimp, and steam it in a steamer for 8 minutes. After taking out, pick up ginger and onion, pour white lard on it, and serve with coriander on the side of the dish and orange oil.
dragon king appetizer plate
Ingredients: 700g of lobster, 30g of grouper, 30g of scallop and spiral slice, 5g of garlic 1 5g, 0g of monosodium glutamate, 0g of pepper100g of crude oil100g of sugar, cooking wine, 5g of sesame oil and 5g of Japanese mustard.
3g of refined salt, Jiang Mo and soy sauce10g each.
Cooking method: Boil the lobster in boiling water for five minutes, remove the meat and leave the head and tail. Marinate shrimp, grouper and snail slices with monosodium glutamate, sugar, cooking wine and pepper. Stir-fry shrimp meat with 70% hot oil 1 min, then add Jiang Mo and garlic, and take it out later. Put the shrimp meat together with the shrimp head and tail in turn on the plate, drizzle with oil and mix with mustard and soy sauce.