活香港小龍蝦 ~ 營養成分令人印象深刻。 它們是蛋白質的良好來源, 當蛋白質分解為氨基酸時,您的身體會利用它來建立和維持肌肉,神經,骨骼,皮膚和軟骨中的細胞。 螯蝦仔也是其他礦物質的重要來 ,如鋅、鐵、銅、磷和硒,有助於保持身體健康。 它還含豐富維生素,如 B3、B5、B6、B12 和維生素 E。此外,許多氨基酸,如色氨酸、蘇氨酸、異亮氨酸、亮氨酸、賴氨酸、蛋氨酸和胱氨酸也存在於煮熟的螯蝦仔中。
煮小龍蝦的方法有很多。 通常,小龍蝦煮熟後直接食用,或與調味品一起食用。 它們偶爾也會在餐廳供應,在那裡用沙拉、餛飩和意大利面製作。 在中國,烹飪小龍蝦最常見的方法之一是先炒,然後用粉末調味,這種粉末的口味多種多樣,如大蒜、鹹蛋黃和四川特有的麻辣味麻辣味。 它很甜,質地堅硬。 它的味道介於蝦和龍蝦之間。
想學習如何烹煮 Perfect Seafood Boil ,看看下面 Joshua Weissman 的精選美味烹飪短片:
想學習如何烹煮小龍蝦,看看下面 Outdoor Chef Live 精選的美味烹飪短片:
想學習瑞典人如何烹煮小龍蝦,看看下面的精選的美味烹飪短片:
想學習如何烹煮小龍蝦,看看下面的精選的美味烹飪短片:
想學習如何烹煮中式辣小龍蝦,看看下面的精選的美味烹飪短片:
Lenny Li –
These crayfish are absolutely delicious. Just ordered and tasted them on Dec 8. Simply boil with water is good enough for me. Highly recommended.
Eric Chang (已購買) –
Super fresh. Very taste. Just cook in salt water and don’t even need sauce
Richard Margolis (已購買) –
The crayfish were really delicious. They are quite large and I steamed them for ten minutes and served with a couple of dipping sauces. Sweet, succulent and juicy – a real treat.
Liz (已購買) –
Really fresh, bigger than regular crayfish I’ve had before. I just boiled it in salt water with dill, super fresh and flavorful