Question 2: What should I do if I eat the head of crayfish by mistake? The content of heavy metals in the head of shrimp is higher than that in the body of shrimp, because the head of shrimp contains gills and kidney organs, so heavy metals cannot be discharged. Therefore, it is recommended to rinse your mouth with more water, and it is best to vomit.
Question 3: How to treat crayfish to become the cleanest? Scrubbing the crayfish, removing the sand intestines, peeling off the head shell, pouring out the shrimp yellow inside, cutting off the gills, cutting off the back shell, then soaking the crayfish in clean water for 10 minute, rinsing the shrimp yellow with clean water, and pouring the shrimp yellow into the pot when cooking. This method is suitable for frying crayfish.
Method 2: Wash the crayfish clean, remove the sand intestines, grasp the head and back of the crayfish with your left hand, grasp the shrimp claws with your right hand, and pull them back hard to pull out the shrimp gills, and then cut off the sand sac at the end of the shrimp head with scissors. This treatment method keeps the shape of crayfish basically intact and is suitable for crayfish cooked by burning, boiling and marinating.
Method 3: Wash the crayfish clean, remove the sand intestines, and use scissors to remove the gills from under the head shell. This can basically keep the appearance of shrimp, but it is not easy to cut the gills clean and it is more troublesome to operate.
Question 4: How to deal with the big lobster head? The lobster head is completely edible.
Lobster heads, like all shrimp heads, are rich in nutrition. When we cook shrimp, we usually drink shrimp soup together because the nutrition is in the shrimp soup.
The meat in the lobster head is attached to the shrimp trunk, which is delicious. Except for hard things, all the other parts of the shrimp head can suck juice and eat meat. Eating lobsters is bought alive. Even if they are not alive, they can't stay in sewage. People who haven't eaten lobsters and haven't seen them will talk about whether they can eat them.
Question 5: What do you need to do before lobster is cooked? Carefully grasp the back of crayfish with your hands and brush the abdomen of crayfish with a brush.
Brush the side of the crayfish clean.
Brush the back of the crayfish clean.
Take out the shrimp sausage: press the crayfish on the chopping board and hold the tail piece in the middle of the tail with your fingers.
Pull the shrimp intestines out slowly by hand. This is the shrimp sausage pulled out.
Cut off the front of the shrimp head with scissors. There is a sand pocket in the front of the shrimp head, so it must be removed. The exposed yellow is shrimp yellow.
Cut off the shell on the side of the shrimp head with scissors. The sponge-like object exposed is the gills of crayfish, so it must be removed.
The shrimp feet in the abdomen of crayfish should also be cut off, and the treated crayfish can be cooked according to everyone's preferences.
Question 6: Do you want to cut off the shrimp head when eating lobster? The shrimp yellow is in the head of crayfish, so don't remove it. Crawfish practice materials: dried crayfish pepper ginger (sliced) onion (cut) garlic (sliced) yellow wine salt monosodium glutamate chicken essence pepper blending oil practice: put the pot on a strong fire and heat it, then pour in a proper amount of blending oil. When the oil is heated to 60%, pour in dried chili and pepper, then pour in ginger and garlic when chili and pepper stir-fry in the pan, stir-fry crayfish in the pan, and add salt, monosodium glutamate, chicken essence and pepper when the crawfish and spices smell out, and then stir-fry them with yellow wine. Just load the plate!
Question 7: I accidentally ate the head of shrimp. What should I do? Don't be nervous. It's okay. Shrimp heads can be eaten, but there is no meat and the taste is not good. Generally, they are not eaten.
Question 8: How to deal with live crayfish? If you have a lot of lobsters, put them in a large container, but don't add water. Just leave them dry, or put some grass in them. 3 The name of the dish is Yicheng Lobster.
Braised in brown sauce
Cuisine cantonese cuisine menu
The main ingredient is fresh red shrimp 3 kg.
Ingredients: 200g of dried red pepper, 0g of scallion100g, 50g of garlic kernel.
Chengcai hot dish
Production process: First, wash the bought prawns, fill a large basin with clear water, grab the tail of prawns by hand, and brush the belly and head of prawns with a brush. Cut off the shrimp's head with scissors and clean up the mud inside the head. Pull one of the three tails of the shrimp by hand and pull out the intestines.
Wash it repeatedly with water, and after washing out the clean water, visit boiling hot water and cook for 5 minutes. Pick it up and rinse it with clear water. This is clean. Prepare condiments, pepper, red pepper, green pepper, garlic, ginger, chopped green onion. After the oil is heated, add more pepper. If you are afraid of spicy food, you can put less, but it is not delicious. After the pepper is burnt, fish it up. On high fire, add red pepper, garlic and ginger, then add shrimp and stir fry. When the fragrance comes out, add salt, seasoning, chopped green onion and green pepper and continue to stir fry. Add salt, star anise, Amomum villosum and Amomum tsaoko to the prawns when they turn bright red and have no moisture, then pour water into the prawns, and stew them for 10 minute, then add onion, garlic, white sugar, ginger slices, green pepper and monosodium glutamate, and stew them for 10 minute, then take out the pot and eat.
Features: bright red color, spicy and fragrant, fragrant and tender, and appetizing.
How to eat: 1, wear disposable plastic gloves with napkins in front of you. 2, take the shrimp away from the face by hand, break the two big shrimps, and chew at the entrance. 3. Hold the shrimp head and tail with both hands, break the broken shell, eat the yellow shrimp, and then peel off the tail shell to eat meat. How do Hong Kong people eat lobster?
1）。 Lobster sashimi (Japanese style, mustard spicy, dipped in n oil. The big wooden boat was filled with extraordinary style. )
2）。 Boiled lobster (clear water hot pot method)
3）。 Steamed lobster with minced garlic. Season with raw and cooked garlic, spread with shrimp noodles and steam. Sprinkle with chopped green onion).
4）。 Steamed lobster with black bean sauce. Season with soy sauce and steam it. )
5）。 Lobster with soup H (shelled, fleshed, soaked in oil and cooked in broth H; A feast).
6）。 Cheese h lobster (Chinese practice: lifting meat and pulling oil; Mix the broth and butter cheese into juice n, add lobster balls and stir well, and cover with h).
7）。 Oil-soaked lobster balls (meat; First pull the oil, then stir-fry the material to taste. A difficult dish).
8）。 Lobster balls in black bean sauce (shelled and chopped; First pull the oil, then add the sauce and stir fry. Hong kong people don't like to make live lobsters.
9）。 Emerald lobster balls (stir-fried with seasonal vegetables. Because the amount of lobster is less, the price e is also reasonable.
10) three cups of n lobster (desktop method. Hong Kong people rarely make it like this. Use frozen lobster as seasoning.
1 1) carved h lobster (winning with wine. Designed for Liu Ling. Lobster soup).
12) lobster salad with fragrant mango (foreign things serve China, the characteristics of Hong Kong cuisine. Lobster with mango at the bottom, salad n with noodles).
13) French lobster soup (a classic of French cuisine. Color, fragrance and taste are unparalleled).
14) Napoleon grilled H lobster (a TV food show, the world champion competition, for three hours, I couldn't see how to do it)
15) to be no.1 (A few years ago, Shunde Chef won the National Champion Award; Fried lobster balls with Daliang milk. Really extraordinary).
16) Japanese lobster head miso soup (Hong Kong people make the best use of one dish).
17) Thai lobster head Dongyingong soup (make the best use of it).
18) lobster head soaked in rice (the option of lobster eating twice).
19) lobster head porridge (another option for eating two shrimps).
20) Lobster head and cheese tip (lobster auxiliary staple food).
2 1) If it's fine or dead, it's usually cooked with salt and pepper, spicy fried in typhoon shelter, fried with black bean pepper, etc. Hong Kong people can tell what kind of lobster it is when they look at the dishes.
. . . . When killing lobsters, first put a chopstick at the tail of the lobster for * * *; Then twist off the shrimp head. At this time, the shrimp head will shed some blue liquid, which is lobster blood. Some people like to drink shrimp blood raw at this time to keep fit.
Shangtang h lobster
Materials:
Lobster1000g
Seasoning:
40g of butter, 0/5g of lobster powder/kloc-0, 25g of sugar and 0/00g of chicken soup/kloc-0;
Practice:
1). At the tail of the live lobster, put the quinine on it, twist the head, cut it in half, take out the lobster meat, and cut it into spheres for later use.
2). Hot pot, put the oil that can cover the lobster ... > >
Question 9: How to deal with crayfish 1, carefully grasp the back of crayfish with your hands, and brush the abdomen of crayfish with a brush.
2. Brush the side of the crayfish clean.
3. Brush the back of the crayfish clean.
4. Take out the shrimp sausage: press the crayfish on the chopping board and hold the tail piece in the middle of the tail with your fingers.
5. Slowly pull out the shrimp intestines by hand.
6. This is the shrimp sausage pulled out.
7. Use scissors to cut off the front of the shrimp head. There is sand in the front of the shrimp head, so it must be removed. The exposed yellow is shrimp yellow.
8. Cut off the shell on the side of the shrimp head with scissors. The sponge-like object exposed is the gills of crayfish, so it must be removed.
9. The shrimp feet on the abdomen of crayfish should also be cut off, and the processed crayfish can be cooked according to everyone's preferences.
Hope to adopt
Question 10: How to deal with crayfish 1, carefully grasp the back of crayfish with your hands and brush the abdomen of crayfish with a brush.
2. Brush the side of the crayfish clean.
3. Brush the back of the crayfish clean.
4. Take out the shrimp sausage: press the crayfish on the chopping board and hold the tail piece in the middle of the tail with your fingers.
5. Slowly pull out the shrimp intestines by hand.
6. This is the shrimp sausage pulled out.
7. Use scissors to cut off the front of the shrimp head. There is sand in the front of the shrimp head, so it must be removed. The exposed yellow is shrimp yellow.
8. Cut off the shell on the side of the shrimp head with scissors. The sponge-like object exposed is the gills of crayfish, so it must be removed.
9. The shrimp feet on the abdomen of crayfish should also be cut off, and the processed crayfish can be cooked according to everyone's preferences.