New Zealand deep-sea crayfish, seafood treasures on "the last pure land in the world"

The word for seafood, in Chinese, means "fish" and "sheep". After writer Zhu Wen turned to film, his first film as an independent director was called Seafood, which won the Jury Prize at the 58th Venice International Film Festival, and the Best Director and Best Actor awards at the 23rd Nantes Tri Continents Film Festival. His view of seafood is surreal, sensual, clear and rich, and that description is particularly apt when it comes to the jewel of seafood: New Zealand deep-sea prawn.

Deep-sea lobster from New Zealand, "the last pure land in the world", has absorbed the essence of local nature: "green" -- deep blue sea, "clean" -- pure air, presenting a bright and fresh color and crystal clear appearance, pure natural pollution-free feeling in front of our eyes. Such precious seafood treasures naturally have its special delicious, and rich nutritional value.

Although the crustacean looks like a fresh, petite version of the crayfish we're used to eating, it's not until you taste it that you really get the taste of it. The meat is tender, the mouth is smooth, the mouth is fragrant, any one of these is enough to make the taster unforgettable.

What is more valuable is that this delicious food is rich and full of nutrients, including pure natural antioxidants, anti-inflammatory agents, unsaturated fatty acids and a variety of minerals, vitamins and amino acids that the human body must, is absolutely the best treasures of seafood.

All the cooking tricks are delicious

And when it comes to cooking, whether it's steamed, stir-fried, grilled or baked, there's a different flavor to such a delicious seafood. Of course, one of the simplest and best is of course the Japanese sashimi.

Because simple cooking techniques are the best way to create layers of delicious shrimp, even at home you can easily taste the quality of a high-end restaurant. Simply place the shrimp belly up, insert the tip of the scissors along the inside, then cut the sides of the shrimp belly and remove; Then break the joint between the head and the back of the shrimp, and pull out the head of the shrimp completely; Finally, add a small amount of sea salt to the pure water and place the sashimi in it. After sashimi is completed, the leftover shrimp heads can also be used for porridge, which is nutritious and sweet and makes the best use of everything.

The turtle shrimp shell is very hard, a little not careful will prick the hand, this is somewhat similar to the prawns, but the peeling method is much easier than the prawns.

Besides the United States, the nutritional composition of crayfish is second to none. Astaxanthin (9 times the content of ordinary shrimp) is a highly active antioxidant and a good anti-inflammatory agent. There are also unsaturated fatty acids (EPA, DPA, DHA), essential nutrients for the brain, as well as a variety of minerals, vitamins and essential amino acids for the human body.

How to shell by hand?

Defrost the lobster naturally and rinse with running water.

1. Hold the head of the lobster with one hand and the body with the other.

2. Bend to the left and right. When you hear the sound, your head will separate from your body.

3. Take out the impurities in the body, leaving the body part, the head can be left as porridge.

4. Pick up the body part of the lobster and hold the tail with one hand and the body part with the other.

5 to the left and right direction of each break, respectively after hearing the sound, take off the tail part and internal impurities, the body part is peeled out.

6. The flesh can be easily removed from the shell by removing a section of the body near the head.

In addition to sashimi, the roe can also be used in a soup with eggs, and if you want to try it grilled, you can spice it up with rosemary and lemon juice. Also, the lobster black truffle salad is a good choice.

As a result of the production of ao shrimp and the limitations of origin, the domestic seafood market is not a lot of see. Turtle shrimp in the freeze according to the size of the head, from small to large, respectively, to no. 4 to 1 for box, the price is of course the bigger the more expensive, of course, eat up more satisfying.

The Antarctic crayfish is easy to cook and is suitable for Chinese, Japanese and Western cuisine. Whether it is Japanese sashimi, Chinese white burning, steaming, braising or Western roast, baked, etc., can reflect the unique delicious Antarctic crayfish. However, such delicacies, too complex cooking techniques, instead of the main event. Frozen sashimi, tender, elastic, smooth and sweet without any seasoning, best embodies the inherent freshness and flavor of New Zealand Antarctic crayfish.