How to cook steamed lobster?

1 recipe name editing

Steamed lobster

2 cooking material editing

raw material

lobster

1 piece (about 500g)

Material adjustment

Yellow rice wine 1 tbsp, balsamic vinegar 1 tbsp, soy sauce 1 tbsp, monosodium glutamate 2g, salt 3g, 2 onions, ginger 1 slice, a little pepper, 50ml of chicken soup and sesame oil.

1 tablespoon

3 cooking process editor

1. Slaughter the lobster, peel off the shrimp shell, take out the shrimp meat and cut it into pieces. Cut the onion into pieces. Slice ginger.

2. Put the cut shrimp meat into the shrimp shell, add cooking wine, onion ginger juice, refined salt and white sugar, and marinate for taste.

3. Put the lobster in a container, add the onion and ginger slices, put them in a steamer and steam until cooked. Take out the onion and ginger slices. Put the steamed lobster on a plate covered with coriander.

4 Chef Tip Editor

When steaming lobster, use a big fire.

Nutritional analysis of lobster

The types and contents of nutrients in aquatic products are not less than those in livestock and poultry meat, but the nutrients in various shrimps are almost the same. All kinds of shrimps are high in protein and low in fat. The protein content is about 16%-20%, and the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which is suitable for human body to absorb. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. At the same time, its muscle fibers are tender and easy to digest and absorb. Lobster is not only white, tender and delicious, high in protein, low in fat and rich in nutrition, but also has medicinal value, which can eliminate phlegm and relieve cough and promote postoperative wound healing.

nutrient element

Content (per kloc-0/00g)

nutrient element

Content (per kloc-0/00g)

heat quantity

90 calories

potassium

257 mg

phosphorus (P)

22 1 mg

natrium

190 mg