Spicy lobster

Prepare to enter the May season, at the end of May and June, when lobsters were on the market, when they were the most fertile and the lowest in a year, and when they went out to the streets all night long with lobsters, which were so popular that they were washed clean that they were harmful to the human body, over-eating would cause vomiting and acute gastrointestinal inflammation. The high protein content of lobsters, which are soft and digestible, is an excellent food for those who are weak and in need of care after a disease; the shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc., and magnesium plays an important role in regulating heart activity, protecting the cardiovascular system, reducing cholesterol levels in the blood, preventing artery sclerosis, and expanding the coronary artery to prevent hypertension and heart attack. Lobsters contain shrimp cyanide, which is a strong antioxidant, and scientists at Osaka University in Japan have found that shrimp cyanide helps to eliminate “temporal differences” caused by time differential reactions. In addition, lobsters can be drugged to stop coughing and to promote post-operative muscular healing. There are so many benefits for the lobster, why not make it at home, make it clean and hygienic and eat as much as you like。