Crispy lobster(su pi long xia )

How to make crispy lobster:

Raw materials for making crispy lobster:

1 lobster (about 1500 grams), 100 grams of water chestnut, 250 grams of garlic, 100 grams of broccoli, 250 grams of bread powder, Sichuan salt, egg white, pepper, monosodium glutamate, ginger, green onion, wet starch, pepper and salt flavoring, refined oil

Steps for making crispy lobster:

1. Wash the lobster, pick out the shrimp meat and chop it into mung bean sized grains; wash the water chestnut, peel it and chop it into fine grains; pound the ginger and scallion into juice; blanch the broccoli in boiling water and take it out, mix it with Sichuan salt, monosodium glutamate and sesame oil; blanch the garlic stalk and cut it into braided flowers for later use. 2. Put the lobster meat and water chestnut into the basin, add ginger, scallion juice, Sichuan salt, monosodium glutamate, egg white, wet starch and pepper, mix well and make a dry paste. 　　

3. Take a large plate, sprinkle a layer of flour, and then squeeze the shrimp into 24 balls, put them on the bread flour, roll and stick a layer of bread flour, and set aside. 　　

4. Place the pan on the fire, add the refined oil and heat it to 70%. When the lobster shell is finished and formed, deep fry it in the pan until it is mature, put it in the plate and set it up. Then deep fry the round shrimp until it is golden yellow and cooked. Then remove the shell

Crispy lobster

Crispy lobster is a famous traditional dish of Han nationality in Sichuan Province. With broccoli and garlic sprouts, the finished dish is rich in color, diverse in taste and attractive in appetite. The dish is elegant, yellow and green, harmonious and elegant, crisp on the outside and tender on the inside, delicious and refreshing. The lobster has a strong body, weighs several kilograms, and the meat is very delicious. It is a valuable economic shrimp. It needs to be transported by air from the coast in Sichuan cuisine, so it is very expensive, so it is mostly used for high-grade banquet.

Basic characteristics

Lobster is thick and strong, and its length is generally more than 30 cm. The Jinxiu lobster produced in the South and East China Sea, weighing several kilograms, is a valuable economic shrimp with delicious meat. As raw materials in Sichuan cuisine, it needs to be transported by air from the coast, and the price is very expensive. Therefore, it is only used in high-grade banquets and seafood restaurants in Sichuan Province. The crisp lobster is served with broccoli and garlic sprouts to make it colorful More rich, taste diverse, attractive appetite. The dishes are beautiful, yellow and green, harmonious and elegant, crisp on the outside and tender on the inside, fresh and refreshing. They are mostly used for high-grade banquets.

Basic materials

1 lobster (about 1500 grams), 100 grams of water chestnut, 250 grams of garlic, 100 grams of broccoli, 250 grams of bread powder, Sichuan salt, egg white, pepper, monosodium glutamate, ginger, green onion, wet starch, pepper and salt flavoring, refined oil

Production method

1. Wash the lobster, pick out the shrimp meat and chop it into mung bean sized grains; wash the water chestnut, peel it and chop it into fine grains; pound the ginger and scallion into juice; blanch the broccoli in boiling water and take it out, mix it with Sichuan salt, monosodium glutamate and sesame oil; blanch the garlic stalk and cut it into braided flowers for later use.

2. Put the lobster meat and water chestnut into the basin, add ginger, scallion juice, Sichuan salt, monosodium glutamate, egg white, wet starch and pepper, mix well and make a dry paste.

3. Take a large plate, sprinkle a layer of flour, and then squeeze the shrimp into 24 balls, put them on the bread flour, roll and stick a layer of bread flour, and set aside.

4. Place the pan on the fire, heat the refined oil to 70% heat, arrange the lobster shell, deep fry it until it is mature, put it on the plate, and then deep fry the minced shrimps until it is golden yellow and ripe. Then, put in and out of the middle of the shell, inlay broccoli on both sides, put garlic sprouts, salt and pepper flavoring ingredients into the small plate, and serve at the same time.

nutritive value

1. From the point of view of protein composition, the protein content of lobster is higher than that of most fresh water and sea water fish and shrimp, and 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. 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 from accumulating in the body;

3. 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.

4. From the perspective of vitamin composition, lobster is also one of the important sources of fat soluble vitamins. Lobster is rich in vitamins A, C and D, which is much higher than that of terrestrial animals.

intended for

1. It is suitable for both young and old people, pregnant women and patients with cardiovascular disease.

2. It is suitable for people with kidney deficiency, impotence, male infertility, waist and foot weakness, middle-aged and old people with calf cramps caused by calcium deficiency;

3. Shrimp is not suitable for people with chronic diseases and when they are on fire; shrimp is not suitable for elderly people suffering from allergic rhinitis, bronchitis and recurrent allergic dermatitis; shrimp is a kind of animal hair, and people suffering from skin scabies should not eat shrimp.

matters needing attention

Shrimp should not be eaten with some fruits. Shrimp is rich in protein, calcium and other nutrients. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates, stimulate the intestines and stomach, cause discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten with these fruits at least 2 hours apart.

Usage and dosage

1. Lobster fried, steamed taste is beautiful;

2. Do not eat the red, soft and fallen prawns as far as possible, and do not eat the rotten prawns;

3. The shrimp thread on the shrimp back should be removed;

4. There is a long thorn on the head of shrimp. If we cut it off, pick out the shrimp bag, remove the shrimp bag and shrimp thread, we won't feel embarrassed when eating shrimp;

5. When cooking lobster, one must pay attention to remove its excrement intestine (or sand line). At this time, many pathogenic microorganisms are hidden in the dirty parts. We should also pay attention to releasing urine. The shrimp belly is down, pull up the tail, insert a chopstick into the body from the bottom of the tail leaf, and then pull out the chopsticks. A liquid with peculiar smell will be discharged. If not removed, it will affect its taste.

Edible effect

Sea water shrimp is warm and humid, sweet and salty, and enters the kidney and spleen meridians; shrimp meat has the functions of Tonifying the kidney and strengthening yang, promoting milk and anti-virus, nourishing blood and essence, removing blood stasis and detoxification, replenishing qi and Yang, relieving pain, appetizing and resolving phlegm; it is suitable for patients with kidney deficiency and impotence, spermatorrhea and premature ejaculation, milk obstruction, muscle and bone pain, hand and foot convulsions, itching, skin ulcer, weakness and neurasthenia.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Su Pi Long Xia