Braised lobster tail practice:
1, buy shrimp must be picked live, otherwise the dead meat will be very loose, brush the abdomen clean, go to the head of the whiskers, go to the front of the claws, the head of the shells on both sides of the shells to cut open to remove the gills of the shrimp.
2, the bottom of the pan oil is hot under the garlic granules, ginger, pepper, cumin, white onion burst incense, then add dried chili peppers and sesame leaves (the purpose of dried chili peppers will not scorch off), and then immediately poured into the rinsed lobster.
3, stir fry a few lobsters will immediately turn red, add wine, soy sauce and stir fry. Pour in the water and start simmering, put some salt and a little sugar for flavor. Keep simmering over medium heat and bring the stock to a simmer. You can taste the soup during the braising process, and feel free to add some more flavor if you like a heavier taste.
4, if you like can also be sprinkled with a little pepper (depending on personal needs). This time I burned the lobster is not boastful, the taste is really good. Lobster is more enjoyable to eat, but do it yourself to deal with lobster is to spend some effort.
Braised lobster edible effect: lobster is rich in protein, and its high collagen content is also very high, there are some essential vitamins and minerals. Consumption of braised lobster can
treat neuralgia, rheumatism, polio, epilepsy, gastric and gynecological diseases, etc., but also has a tonic kidney, aphrodisiac, nourishing the yin, stomach, the function of improving sports endurance is also very valuable.