Dongshan Lobster [Fujian Dongshan Specialty]

What is Dongshan lobster? Authentic Fujian Dongshan specialty: Dongshan lobster

Content summary:Do you want to know what Dongshan lobster is? This article is a detailed introduction toFujian Dongshan specialty - Dongshan Lobster. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Dongshan Lobster. The full text takes about 6 minutes to read, mainly including the basic introduction of Dongshan Lobster and its nutritional value? How did the history of Dongshan lobster come about? How to make Dongshan lobster and identify its authenticity? Wait

Basic introduction of Dongshan lobster

The Dongshan sea area in Zhangzhou is rich in lobsters, and many of them are exported to the Hong Kong and Macao markets every year.

. Lobsters, especially the Jinxiu lobster, are large in size and have fat meat. The largest ones weigh up to two kilograms and are over 30 centimeters long. This lobster has a hard head and chest, well-developed antennae, and fresh meat flavor, making it a valuable economic shrimp. Shrimp shells can be made into handicrafts, and the "lobster hanging screen" produced by Dongshan County Craft Factory has a unique shape, bright colors, and realistic images, making it a popular product in domestic and international markets

Lobster has a large body and abundant meat, which is rich in nutrients. Its meat contains 18.9 grams of protein, 4.3 milligrams of niacin, 3.58 milligrams of vitamin E, 2.79 milligrams of vitamin E, 39.36 micrograms of selenium per 100 grams, and other components such as sulfur, phosphorus, iron, etc., with high content

Method of making Dongshan lobster

Steamed lobster

Ingredients

One lobster weighs 700 grams, 200 grams of prawns, 25 grams of scallions and ginger each, 20 grams of cooking wine, 1.5 grams of refined salt, and 4 grams of white sugar

Method

1. Cut off the shrimp whiskers and feet, pick out the sandbags and strings, wash them, and put them in a container. Lobster is cut open from the abdomen to extract meat, cut into sections, and then placed inside the lobster shell. Cut scallions into sections and ginger into slices

2. The lobster is marinated with 15 grams of scallions and ginger each, 10 grams of cooking wine, 0.5 grams of refined salt, and 2 grams of white sugar to enhance its flavor

3. Mix the remaining cooking wine, scallions, ginger, refined salt, and white sugar together to taste the prawns<4. Place the lobster and prawns in a plate, steam over high heat for 10 minutes in a steamer, and remove to serve

How to distinguish the authenticity of Dongshan lobster

1. Shrimp that are red in color, soft in body, and have fallen off should be avoided as much as possible if they are not fresh. Shrimp that have gone bad and spoiled should not be eaten; The shrimp line on the back of the shrimp should be removed and not eaten

2. Choosing crayfish is the most important. The best time to eat crayfish is from May to October, when they are yellow and plump, and even the three segments on the big claws are elastic tooth snow-white muscles that are stuffed from head to tail

3. Look at whether the crayfish are clear water or muddy water. When you look at its back, it's bright red and clean, which is acceptable. Then open it up and look at its belly fur and fine hairs on its claws. If it's white, clean, and neat, it's basically raised with clean water