Is Australian lobster fresh water? Is Australian lobster seafood?

Many people like to eat Australian lobster. Big meat is delicious, but mustard is not very delicious. Let me introduce Australian lobster to you. Is it fresh water? Is Australian lobster seafood?

Is Australian lobster fresh water?

The scientific name of "Australian lobster" is Cherax quadricarinatus. Australian lobster belongs to the rare freshwater economic shrimp species, with red body, golden claws and the most delicious meat. Oceania, the main producing area, has six characteristics: First, it is big and fat. The average weight of commercial shrimp, Australian lobster and lobster larvae is100-200g, and the adult shrimp is more than 750g. Second, fast growth and high yield. Third, rich nutrition, tender and crisp meat, delicious and sweet taste and unique flavor. Fourth, it has strong adaptability, can tolerate harsh weather environment, and can live normally at water temperature of 5℃-35℃ and salinity of 17-24℃. Fifth, it is omnivorous, eating both animal feed, artificial compound feed and humus, and it is rough and easy to raise. Sixth, the economic benefits are high. Australian lobster not only has high yield, but also has strong vitality, which is convenient for long-distance transportation. Fresh prawns are favored by consumers at home and abroad.

Is Australian lobster seafood?

Lobsters are generally divided into two types, one is Atlantic lobster, which is most famous in Canada and Boston, USA, and is characterized by a pair of big pliers; The other is Pacific lobster, which is found from Japan to the South China Sea and Australia. Its pliers are obviously thinner. Then the lobster produced in Australia is famous for its hypertrophy, so it is often called Australian lobster. It should be said that Australia is not the only place of origin. Lobsters are generally divided into two types, one is Atlantic lobster, which is most famous in Canada and Boston, USA, and is characterized by a pair of big pliers; The other is Pacific lobster, which is found from Japan to the South China Sea and Australia. Its pliers are obviously thinner. Then the lobster produced in Australia is famous for its hypertrophy, so it is often called Australian lobster. It should be said that Australia is not the only place of origin.

Australian lobster practice

raw material

The common "Australian lobster" in hotels is also called Splendid Lobster. Most of them are flower lobsters from Guangdong and Vietnam, not authentic Australian lobsters. 1 live lobster (about 750g), 200g flour, 1 red heart duck egg, 25g New Zealand butter, 5 slices of cheese,150g super concentrated fresh milk,10g shredded cheese.

condiment

Refined salt 1g, monosodium glutamate 1g, refined oil 500g, raw flour 5g and bacon 10g.

manufacture

Mix 150g flour with duck eggs to make whole egg noodles: kill lobsters, clean them, cut them into 3cm cubes, pat raw flour, and fry them in an oil pan for later use; Cook the whole egg noodles and cut them into noodles for use. Cut bacon into small pieces and fry until crisp. Put butter, cheese slices, fresh milk and flour paste into a pot, boil, add salt and monosodium glutamate to taste, and make cheese paste; Add the cooked noodles to the fried bacon in cheese sauce, mix well and put it at the bottom of the plate; Put the fried lobster slices on the noodles, pour the cheese sauce and sprinkle with shredded cheese; Bake in the oven at 280℃ 15 minutes, and take it out to eat.

trait

The color is pleasing to the eye and the taste is strong and tender.