求龙虾做法，加拿大龙虾用排尿吗
- 主题发起人 z.v.6@hotmail.com
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"路易的，十三。。。"
忘了是那个电视剧的对白了。
应该是有话好好说。。。。。大伟同学说的。。。
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女的吧?。。。是，混娘 也是见不得这个，总在我抛锅抛得过瘾时就来说事，
"不炸成吗?。。。别甩了，油溅到周围都是。。。"
您们不懂，煮菜好玩过瘾就在这。
俺有一次掂锅。。。烙饼粘油烟机上了。。。
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got some info from this link
http://www.lobsterscience.ca/faq/3
Full Question:
When Chinese people prepare lobster they have a procedure called "releasing the urine" (放尿)--> chopstick is inserted into a little hole near the tail (anus?) about 10cm deep and then withdrawn, and usually murky liquids will gush out of it. They claim that lobster cooked without this procedure will often taste "funny" or brackish or stale. Have you ever heard of this and is this true?
Answer:
First of all, the orifice near the end of the tail is in fact the anus. Therefore, the murky liquid that comes out after the chopstick is removed is faeces, not urine. Urine would come out of the excretory pore, located at the base of the antennas. Nowadays, most live lobster shippers would first 'season' their lobsters before shipping. Seasoning is the term industry used to refer to a period of 2-3 days where lobsters are held before they are sold to consumers; this period should allow for the gastro-intestinal tract to empty itself. A less traumatic alternative to the chopstick method!
http://www.lobsterscience.ca/faq/3
Full Question:
When Chinese people prepare lobster they have a procedure called "releasing the urine" (放尿)--> chopstick is inserted into a little hole near the tail (anus?) about 10cm deep and then withdrawn, and usually murky liquids will gush out of it. They claim that lobster cooked without this procedure will often taste "funny" or brackish or stale. Have you ever heard of this and is this true?
Answer:
First of all, the orifice near the end of the tail is in fact the anus. Therefore, the murky liquid that comes out after the chopstick is removed is faeces, not urine. Urine would come out of the excretory pore, located at the base of the antennas. Nowadays, most live lobster shippers would first 'season' their lobsters before shipping. Seasoning is the term industry used to refer to a period of 2-3 days where lobsters are held before they are sold to consumers; this period should allow for the gastro-intestinal tract to empty itself. A less traumatic alternative to the chopstick method!
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靠腰! 。。。敢情是喀喀，不是哺哺呀!。。。
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[/color]
女的吧?。。。是，混婶 也是见不得这个，总在我抛锅抛得过瘾时就来说事，
"不炸成吗?。。。别甩了，油溅到周围都是。。。"
您们不懂，煮菜好玩过瘾就在这。
男的，年轻，胆子小。
