Cooked lobster(sheng chui long xia )

Cooking lobster:

Raw materials for lobster cooking

Coriander lobster 750 grams, 5 grams of salt, 3 grams of ginger, 25 grams of coriander, 2 plates of Chaozhou orange oil, 75 grams of white pig oil, 15 grams of Baijiu, 25 grams of raw green onion.

The steps of making lobster for cooking are as follows:

1. Wash the original lobster, cut off the feet, and then cut into sections. Cut the edge of the head, remove the shell and ribs, then cut the pieces and place them on the feet. Open the tail, pick up the shrimp excrement, chop the shell and put it on the foot.

2. use small bowl of Baijiu, add salt, and then sprinkling the shrimps on the top, then add ginger and scallion on the top of the shrimp. Steam the steamer for 8 minutes. Remove ginger and green onion, pour in lard, serve with coriander and orange oil.

Characteristics of cooked lobster:

Lobster is thick, long, thick, hard and spiny. It tastes delicious. It is a valuable seafood. The lobster of Jinxiang produced in dongnanhai, China, weighs several kilos. It is a delicacy of high-grade banquet. This is a famous traditional dish in Chaozhou. Cooking, ancient steaming. In Song Renzong's time, Zhao Zhen's name was taboo, and everything steamed was changed to cooking. After yuan and Ming Dynasties, cooking was changed to steaming in many places, but Chaoshan dialect remained unchanged. "Cooked lobster" steamed with high heat until just cooked, crisp and tender meat, delicious taste, dipped in orange oil, appetizer sober up.

Attention should be paid to when cooking lobster

When slaughtering shrimp, the gills and excrement must be removed to make the steamed shrimp delicious without peculiar smell. Put into the steamer must be steaming (steam straight up, in the breeze does not swing, that is, the fire gas enough), grasp the time, not more than 10 minutes for the degree. This steamed lobster is crisp and tender.

Cooked lobster

Lobster mouth is a dish made of lobster. It is a famous traditional dish in Chaozhou, Guangdong Province.

Ingredients needed

Ingredient: lobster (750g)

Coriander: salt (3 grams) lard (refining) (40 grams) ginger (3 grams) Baijiu (15 grams) coriander (25 grams) spring onion (25 grams)

Production method

1. Wash the original live lobster, cut off the feet of the lobster, and then cut into sections. Use a knife to gently lower the lobster, and then put it on the plate first;

2. Open the edge of the head, remove the shell and ribs, and then cut the pieces and place them on the feet of the shrimp;

3., the tail opens the edge, pick up the shrimp excrement, cut the shell on the top of the head; 4., use the small bowl to hold the Baijiu, add the refined salt, and then spread down the shrimps.

5. Put scallion on the top of shrimp and steam it for 8 minutes;

6. Remove the ginger and green onion and pour in white lard;

7. Serve with coriander and orange oil.

Process tips

1. When slaughtering shrimp, the gills and excrement must be removed to make the steamed shrimp delicious without peculiar smell;

2. When putting it into the steamer, you must steam it with a strong fire (the steam goes straight up and does not swing when meeting the breeze, i.e. the strong fire is full of gas). You should master the time and take no more than 10 minutes as the degree. This steamed lobster meat is crisp and tender without noodles.

Taste of dishes

Taste: salty and delicious

The meat is crisp and tender, delicious, dipped in lard, appetizing and sobering.

What to eat

Lobster: shrimp is rich in nutrition, its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. Shrimp is rich in magnesium, which can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Shrimp can also tonify the kidney and strengthen yang, It has the functions of promoting milk and anti-toxic, nourishing blood and strengthening essence, removing blood stasis and detoxification, supplementing qi and nourishing yang, dredging collaterals and relieving pain, appetizing and resolving phlegm.

The recipe is complementary

Lobster: Shrimp: it is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, it can produce trivalent arsenic, which can cause death; it is not suitable to eat with pork, which will damage the essence; it is forbidden to eat with dog meat, chicken, roe meat, deer meat and pumpkin; it is forbidden to eat with sugar; it is forbidden to eat with juice and shrimp: it will cause diarrhea.

Nutrients

·Heat (1086.28 kcal);

·64 G protein;

·Fat (48.31g);

·66 g); carbohydrate (10;

·73 g dietary fiber;

·Cholesterol (944.70 mg);

·89 μ g); vitamin A (94;

·Carotene (505.10 μ g);

·Thiamine (0.03 mg);

·Riboflavin (0.29 mg);

·Nicotinic acid (32.97 mg);

·Vitamin C (17.37 mg);

·Vitamin E (2035.57 mg);

·37 mg);

·Phosphorus (1679.10 mg);

·27 mg);

·64 mg);

·Magnesium (179.28 mg);

·Iron (10.92 mg);

·Zinc (21.25 mg);

·Selenium (295.64 μ g);

·Copper (4.13 mg);

·Manganese (0.22 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sheng Chui Long Xia