Xuyi Lobster [Jiangsu Xuyi Specialty]

What is Xuyi lobster? Authentic Jiangsu Xuyi Specialty: Xuyi Lobster

Summary:Do you want to know what Xuyi Lobster is? This article is a detailed introduction to the local specialty of Xuyi, Jiangsu Province - Xuyi Lobster. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xuyi Lobster. The full text takes about 5 minutes to read, mainly including the basic introduction of Xuyi Lobster and its nutritional value? What are the product characteristics of Xuyi lobster? How did the history of Xuyi lobster come about? The production method of Xuyi lobster, etc

Basic Introduction of Xuyi Lobster

Xuyi Lobster is a freshwater lobster, also known as the Procambarus clarkii, with the scientific name Procambarus clarkii.. Originating from the United States, it was introduced to the Nanjing area of China in the 1920s and 1930s, and then entered the steep lakes and Hongze Lake in Xuyi, and then entered rivers, lakes, and ponds such as Tianquan Lake, Mao'er Lake, Swan Lake, and Baxian Lake. It grew, bred, and grew in Xuyi, becoming a beautiful scenery line in Xuyi

1. High protein content. Lobster has a much higher protein content than other aquatic products, containing eight essential amino acids for the human body, and is easily digested and absorbed by the human body. The essential amino acids required by young children are also abundant

2. Contains essential minerals for the human body

3. Extremely low fat content can prevent cholesterol from accumulating in the body

4. Rich in vitamin A C、D。

What are the product characteristics of Xuyi lobster

Xuyi lobster has a unique taste, characterized by numbness, spiciness, freshness, and fragrance. As a popular and affordable food, it has an endless aftertaste and never gets tired of repeated consumption, thus having a considerable market share

Method of making Xuyi crayfish

Spicy crayfish

Main ingredients: crayfish (two pounds), Pixian Douban (two tablespoons)

Seasoning: scallion (one piece), ginger (one piece), garlic (one head), star anise (two pieces), Sichuan peppercorns (a little), fragrant leaves (two pieces), cinnamon (one piece), white sugar (two teaspoons), salt (one teaspoon), five spice powder (one teaspoon)

1. Soak the lobster in water and stir it in a circle with chopsticks for a while, which will produce a lot of dirty flocculent things. Then soak for a while and stir again. Change the water and stir again. This is especially suitable for crayfish, as they don't have to pick them up and brush them one by one. It's still relatively clean

2. The tail of a lobster has three lobes, left, right, and center. The middle lobe, which is located at the top, can be pinched and twisted with the index finger and thumb at the base, resulting in a muddy sausage

3. Put oil in the pot, which is twice as much as stir frying. Heat up and put in the dried crayfish. Stir fry evenly

4. Add all the ingredients and stir fry until the crayfish turn red

5. Take it out for later use<6. Add the remaining oil from the pot to Pixian Douban and stir fry over low heat until the Douban and oil blend together. Add two teaspoons of white sugar and one teaspoon of five spice powder and stir fry evenly

7. Pour in crayfish and stir fry evenly

8. Mix with a bottle of beer or a bowl of rice wine. If there is not enough water, do not submerge the lobster. It is better to just level it. Add one teaspoon of salt

9. Boil over high heat until half of the soup has gone down. Turn off the heat, soak for a while, and the soup will cool slightly before you can eat