Spicy Stir-fried Lobster Tail

Name: Spicy Stir-fried Lobster Tail
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lobster Tail; 1 bottle beer; 1 tablespoon Pixian Doubanjiang; 1/2 root Green onions; 1/2 a spoon Sugar; 1 tablespoon Oyster sauce; 1 tablespoon Peppercorns; 1 head garlic; 1/2 a spoon salt; 8 slices Sliced ginger; 1 tablespoon Soy sauce; 10 Dried red chili

by Nan Nan's delicious life

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The protein content of crayfish is very high, and the 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 meat is also rich in magnesium, zinc, iodine, selenium, etc. Magnesium has an important regulatory effect on heart activity and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time expand the coronary arteries. Conducive to preventing hypertension and myocardial infarction.
Crayfish contains astaxanthin, which is a strong antioxidant;
In addition, crayfish can also be used as medicine, which can reduce phlegm and relieve cough, and promote the healing of wounds after surgery. "

Spicy Stir-fried Lobster Tail

1. Defrost shrimp tails and wash 3 times

2. Boil water in the pot, open the water to the shrimp tails, wait for the water to boil again and remove it out of the boil, remove it and immediately put it in cold water, so that the meat will be firmer.

3. Prepare green onions, ginger, garlic

4. Heat the oil in the pan, add the green onion, ginger, and garlic until fragrant, add the pepper and dried chili and continue to fry until fragrant, add 1 tablespoon of Pixian bean paste, and fry out the red oil

5. Put the shrimp tails into the pan and stir fry for two minutes

6. Pour in beer, then add salt, soy sauce, sugar, and oyster sauce in turn, simmer for 10 minutes on medium heat, and collect the juice on high heat.

7. Save some soup and eat it with the soup.

8. If you can eat spicy food, you can add more dried chilies. I made this slightly spicy.

Tips:
After all, crayfish are aquatic animals that eat the carcasses of humic animals. Bacteria and toxins will only accumulate in the body more and more, so people try to buy crayfish that have just grown up. Look at the color of the skin when buying: old lobsters may be red and black or red with iron blue. Touch the shrimp shell with your hand. The hard iron is the old one, and the elastic like nails are the ones that have just grown up and changed their shells. Try to buy soft-shelled crayfish.
Before eating crayfish, it is best to look at the body of the crayfish: if the tail is curled up, it means that it was alive before. If the tail is straight, it means that it is dead before entering the pot. Dead crayfish cannot be eaten and may cause lead poisoning.
In addition, the head of lobster is easy to absorb heavy metals and bacteria, so it is best to remove the head when eating.
To cook crayfish by yourself, it must be cleaned and cooked at a high temperature before consumption.
Because crayfish has a high protein content, and the decay of protein will cause great damage to human health, it is best to eat crayfish at one time after cooking. Don't eat too much crayfish, because too much protein can easily cause indigestion.