Some people say that you must use rapeseed oil to make lobster. Why?

The color is bright, so it is used to stir-fry lobster, which has the function of enhancing fragrance and taste and making dishes brighter. This is one of the reasons why the shrimp cooked in the hotel is more fragrant and beautiful. However, rapeseed oil contains a green odor and must be burned to eight layers of heat before it can be used, otherwise the food will have an odor, which is also called "rapeseed oil ripening" in the industry. When the oil is hot, add Jiang Mo minced garlic, dried chilli, fragrant leaves and star anise to stir fry until fragrant, then add a little bean paste to improve the color, pour crayfish into a pan and stir fry, and then add salt, oyster sauce and a lot of thirteen spices to taste. Remember, put a little more thirteen incense, otherwise it won't stimulate the taste. Stir well, add beer and simmer for 5-8 minutes.

Rapeseed oil is a kind of vegetable oil with deep color and mellow fragrance, which is very helpful to the color and fragrance of dishes when cooking. Crayfish, as a kind of fresh water product with fierce eating habits and strong adaptability, has relatively insufficient umami but good taste, so many of its cooking methods are heavy in oil, rich in aroma and bright in color. Rapeseed oil and crayfish are a very good combination in cooking conditions. Then stir-fry garlic, thirteen spices, spicy, salt and pepper, and peeled lobster together, or put them on pizza if you like? There are many crayfish pizzas and burritos now.

The oil extracted from rapeseed is also called rapeseed oil. Rich in fatty acids, fat-soluble vitamins A, D, E, phospholipids and pigments, with little or no cholesterol (0.2-0.8%). It is a kind of high-quality edible oil with high nutritional value and is widely used in industry. Used to fry lobsters, lobsters are brighter and more fragrant.

First, fried crayfish generally need to be fried at high temperature until the crayfish is bright red and the shell is crisp. Because of the low melting point of rapeseed oil, long-term high-temperature frying will not only lose its nutritional unsaturated fatty acids, but also produce trans fatty acids harmful to human life.