Hong Kong cuisine: Chinese and western lobster
Lobster is a traditional premium seafood in the Asian region.It is said that the origin of the lobster is the United States, which later spread to Japan, and then the Japanese imported timber to China.Today, there are about 1514 lobsters from the United States, Australia, China, Japan and so on.Hong Kong is a paradise for food, and there are many ways to cook lobster, such as "soup baked lobster", "cheese grilled lobster", "lobster sashimi" and "lobster soup".
The country of origin of the lobster is in the United States, the original scientific name is "gram crayfish", call it "lobster", is a Chinese named according to the shrimp shape looks like a dragon, so have the "lobster".In fact, in addition to being able to be cooked as a tasty delicacy, lobster can also be used for food therapy.In ancient times, lobsters were used as medicine to treat measles.It is said that if you add the lobster to three hundred milliliters of water, it will be able to get the measles patient to recover.
Lobster is nutritious and tasty.In addition, the lobster also contains protein, fat, sugar, vitamin A and E, thiamine, calcium, phosphorus, iron and beta carotene, etc., with the function of warm kidney and invigorating the stomach and phlegm.The lobster is smooth and sweet, and the shell is thick and hard. It is similar in shape to sea prawns, but the shrimp body is bigger and the food law is diversified.The small lobster meat is tender and easy to bake;The larger lobsters are good for the broth, pepper, black bean sauce, ginger, or sweet and sour sauce.
Hong Kong sells the lobster, generally about one jin to three jin, the larger can weigh seven to eight jin.The most common local lobsters have two kinds, one of which is a large chelate, which is a Boston lobster in the family of the sea crayfish.The second is the shrimp body thorn and no spiny lobsters, according to the source and classification, including the shell body is pink, the nickname "rose lobster" Portuguese lobster, meat fat but taste slightly weak American lobster, head South Africa lobster meat less, and all the red lobster in Australia, the price is relatively cheap.
Hong Kong people eat a lot of lobsters. In the past, they have more than 9 million kilograms of live lobster entrances.Some diners believe that female lobsters are better off than male lobsters, so when they eat lobster, they prefer female lobster.To distinguish between male and female lobster lobster, can see the chest and abdomen lobster before, at the end of the first pair of radical, if present open fork shape, is a female lobster, reason has said a female lobster as the "parties";If the end of the unit is "single claw" and doesn't open a fork, it's a male lobster.Most of the lobsters on the market are male lobsters, the females have less supply, the lobster is delicious or not, the most important is depending on the taste of the eater.