Fried lobster(jian long xia rou )

Fried lobster meat method:

Ingredients for fried lobster meat:

Lobster 400-500 g (2 pieces), garlic 1 slice, carrot 40 g, onion 40 g, celery 20 g, Apple 2 pieces, apple brandy 50 ml, Cider (Xida) 300 ml, fish soup 200 ml, fresh cream 200 ml, right amount of red pepper, parsley right amount, red pepper right amount, butter batter right amount, salt, pepper, butter, olive oil.

Processing steps of fried lobster meat:

1. Cut off the long tentacles (used to remove the intestines in the later operation), cut the film between the head and body, divide the head and body into two parts, then cut the head into two parts, remove the sandbags, and then cut the head into large pieces longitudinally, so that the flavor of shrimp can be fully cooked.

2. Stir fry garlic with hot Shajin oil until fragrant, pour in lobster head, and stir fry lobster head red with strong fire.

3. Remove the pot from the stove, pour in the apple brandy, then put the pot back on the stove, heat it with high heat and light the wine, pour in the seasoned vegetables and add butter, and fry the vegetables yellow with medium heat.

4. Cut the apples into eight equal parts, then cut each piece into Rugby shape, fry the apples with butter, then put them into a 180 degree oven to heat, and wait for them to be put on the plate.

5. Stir fry the apple for a while, and pour in at the right time

Fried lobster

Fried lobster meat is a dish made of lobster, which is a famous Western food. Fry both sides of lobster with butter, and pour in Apple pullulan to add flavor.

Ingredients needed

Lobster 400-500 g (2), garlic 1 slice, seasoning vegetables: 40 g carrot, 40 g onion, 20 g celery, 2 apples, 50 ml apple brandy, 300 ml cider, 200 ml fish soup, 200 ml fresh cream, appropriate amount of red pepper, parsley, red pepper, butter batter, salt, pepper, butter, olive oil

Production method

1. Cut off the long tentacles (used to remove the intestines in the later operation), cut the film between the head and body, divide the head and body into two parts, then cut the head into two parts, remove the sandbags, and then cut the head into large pieces longitudinally, so that the flavor of shrimp can be fully cooked.

2. Stir fry garlic with hot Shajin oil until fragrant, pour in lobster head, and stir fry lobster head red with strong fire.

3. Remove the pot from the stove, pour in the apple brandy, then put the pot back into the stove, heat it with high heat and light the wine, pour in the seasoned vegetables and add butter, and stir fry the vegetables with medium heat.

4. Cut the apples into eight equal parts, then cut each piece into Rugby shape, fry the apples with butter, then put them into the oven at 180 ℃ for heating, and wait for them to be put on the plate.

5. Stir fry the apple for a while, pour in the cider and boil it at the right time, boil off the alcohol, then pour in the fish soup and fresh cream, turn to medium heat and boil for 30 minutes, dry the boiling juice properly, filter the boiling juice and smash the solid material in the pot with a grinding stick, and squeeze the fragrance of the material into the boiling juice fully.

6. Bring the sauce to a boil again, then adjust the concentration of the sauce with butter batter. Finally, filter again with a fine hole conical filter spoon.

7. Fry both sides of the lobster with butter, pour in the ninth place of Apple pullulan, fry the lobster to add flavor, then pour in the sauce, and reheat it in the stove until it is warm. Try the saltiness of the sauce, seasoning with home salt and pepper. Finally, peel the shrimp shell from the abdomen and put it on the plate.

What to eat

1. High protein content and rich amino acids

The protein content of lobster is higher than that of most fresh water and sea water fish and shrimp. Its amino acid composition is better than that of meat. It contains eight essential amino acids which are necessary for human body but cannot be synthesized or insufficient in synthesis. It also contains arginine which is very little in vertebrates. In addition, lobster also contains histidine which is also essential for children.

2. Low fat content

The fat content of lobster is not only much lower than that of livestock and poultry, but also much lower than that of green shrimp and shrimp. Moreover, most of its fat is 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 accumulation in the body.

3. Rich in minerals

Lobster, like other aquatic products, contains essential mineral components for human body, in which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The total amount of minerals in lobster is about 1,6%. The contents of calcium, phosphorus, sodium and iron in lobster are higher than those in general livestock and poultry meat, and also higher than those in shrimp. Therefore, regular consumption of lobster meat can maintain nerve and muscle excitability.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jian Long Xia Rou