Practice 1 of steaming lobster:

Ingredients: lobster100g

Seasoning: 5g of ginger, 0g of vinegar 1 5g, and 0g of sesame oil1g.

Practice of steaming lobster:

1, put the washed lobster on a large plate, put it in a steamer and steam it with high heat 10 minutes until it is cooked, and take it out;

2. Chop into paste;

3. The lobster opens the shell (the shell should be kept intact) and the shrimp meat is cut into pieces obliquely;

4. Shrimp shells and meat are packed into lobsters as they are, and eaten together with seasonings made of ginger, vinegar and sesame oil.

Practice 2 of steaming lobster:

1 Cut the back of lobster and shrimp from the middle with scissors, then turn it over and cut it from the middle like the above cutting method, slowly break the two halves, pick out the shrimp line and throw it away, and cut off the cheeks on both sides.

2. Soak the lobster in clear water for 30 minutes, during which the water was changed several times.

3, garlic cut into pieces, put the right amount of salad oil in the pot, heat it, add minced garlic and stir fry, pay attention to turn the fire to the next fire, so as not to fry the minced garlic.

4. Stir-fry the minced garlic until it is slightly yellow, and then add a spoonful of salt to taste. (Be careful not to put too much, the lobster itself is salty.)

5. Add appropriate amount of fish sauce, seafood soy sauce and steamed fish sauce. Stir well together and turn off the fire.

6. Put the lobster on the steamer and pour the prepared garlic juice on the lobster with a spoon.

7. Make a pot of water. After the water boils, put it on the pot and steam for 10 minutes.

Tips:

Lobster should not be eaten with some fruits, because lobster and shrimp are rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, not only will the nutritional value of protein be reduced, but the combination of tannic acid and calcium ions will stimulate the intestines and stomach, causing human discomfort and symptoms such as vomiting, dizziness, nausea and diarrhea. Therefore, it is necessary to eat seafood with these fruits at least 2 hours apart.

Nutritional value of lobster

The market price of lobster has been high, because it has high nutritional value and is considered as a very beneficial nutritional product. Let's take a look at how high the nutritional value of lobster is and why it is so favored and sought after.

Nutritional value of lobster;

Lobster is rich in protein, with protein content of 18.9%, which is higher than that of most freshwater and seawater fishes and shrimps. The amino acid composition of lobster is superior to that of meat, and it contains eight essential amino acids that are necessary for human body but cannot be synthesized or insufficient in vivo, and it also contains arginine with little content in vertebrates, which is incomparable to many other foods. In addition, lobster also contains histidine, which is very necessary for young children. Therefore, eating lobster has the functions of tonifying kidney, strengthening yang, nourishing yin and strengthening stomach, and is also valuable for improving exercise endurance.

Nutritional value of lobster II:

The fat content of lobster is only 0.2%, which is not only much lower than that of livestock and poultry, but also much lower than that of other shrimps. Moreover, the fat of lobster is mostly composed of unsaturated fatty acids necessary for human body, which is easy to be digested and absorbed by human body, and has the function of preventing cholesterol from accumulating in the body, which can effectively prevent cholesterol from being high.

Nutritional value of lobster III:

Lobster, like other aquatic products, contains mineral components necessary for human body, among which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The contents of calcium, phosphorus, sodium and iron in lobster are higher than those in common livestock and poultry meat, and also higher than those in prawn. Therefore, regular consumption of lobster meat can maintain the excitability of nerves and muscles, and it also has therapeutic effect on some patients with muscle injury. Judging from the vitamin composition, lobster is rich in vitamins A, C and D, which greatly exceeds the content of terrestrial animals.

Nutritional value of big lobster IV:

Lobster has also become a popular choice for dietotherapy. Crab, shrimp shell and gardenia are ground into powder, which can treat neuralgia, rheumatism, polio, epilepsy, stomach diseases and gynecological diseases. The United States also uses lobster shell to make hemostatic drugs.

How to choose big lobster?

See if the big lobster drools? This kind of food that looks really appetizing has a first-class taste and taste! Try a lobster dinner in Pengre at home on a small weekend! But to make delicious lobster, the quality of lobster must pass the customs!

When making lobster, it is the key to choose shrimp. You must choose a fresh and big one, which looks bright on the surface and is stiff, and if you buy female shrimp, the taste will be more delicious.

The way to identify a female lobster is to see if there are a pair of triangular spines on the lower epidermis of the head-body connection part of the shrimp, and if there are, it is a female crayfish. Also, after buying shrimp, it is best to put it in water for a day to make it spit out the sediment in its body.

Finally, to make high-quality lobster dishes, we must choose the lobster in the central waters of Hongze Lake. The lobster here is large, with elastic meat and little odor, and the cooked lobster is easy to retain the umami flavor of shrimp meat.

Can pregnant women eat lobster?

Pregnant women can eat lobster, which has extremely high nutritional value. I believe all mothers know that this is because lobster is rich in protein, especially because most of the amino acids contained in it can't be synthesized by the human body, which is also necessary for the fetus to supplement. Therefore, pregnant women can supplement the essential amino acids that the human body can't synthesize for the fetus by eating lobster, so as to promote the sound development of the baby.

Pregnant women can eat lobster because it is rich in magnesium, which plays an important role in regulating heart activity. Therefore, magnesium is one of the elements that pregnant women need to ingest very much, especially pregnant women with cardiovascular diseases, and more attention should be paid to the supplement of magnesium. If pregnant women feel heart discomfort, rapid heartbeat or arrhythmia during pregnancy, eating lobster to supplement magnesium can appropriately alleviate this situation, without any adverse effects on the fetus, and can also protect the cardiovascular system and ensure the health of the mother.

Pregnant women can eat lobster, because it has a strong breast-promoting effect, which can not only alleviate the feeling of breast swelling and discomfort during pregnancy, but also promote milk production after delivery. Therefore, eating lobster after delivery helps to ensure the baby's adequate milk supply and provide adequate nutrition for the baby.

It should be noted that although pregnant women can eat lobster, they should eat it in moderation, and they should not eat lobster excessively, especially if they have an allergic history to seafood, so as not to cause allergic reactions or other dangers. Moreover, lobster can't be eaten with fruit, and it can't be eaten with fruit before and after meals, so as not to cause a food-eating reaction.

Taboos for eating lobster.

In fact, there are still many taboos about eating seafood and lobster. First of all, lobster must be cooked, because there may be many parasites in lobster. It is best not to drink beer when eating, which may induce gout. Let's take a look at the taboos of lobster.

1, skin allergy: Lobster is a kind of high-protein food. Excessive intake of protein will cause heterogeneous protein reaction, which may cause systemic allergy and red rubella mass.

2, lobster neck, head parasitic with a variety of parasites, avoid eating raw, serious can lead to paragonimiasis.

3. Gout: Don't drink beer when eating lobster, because the protein of lobster is high, and the content of purine is also very high. If you eat lobster and drink a lot of beer at the same time, your blood uric acid may increase, causing gout attacks. Generally, it's okay to eat lobster and drink beer, but you can't eat it like this often.