Buy crayfish, distinguish between "red" and "cyan", the difference is very large, understand and then buy the heart has the bottom
Summer is coming, it is the season to eat crayfish, whether it is spicy or garlic flavor, or thirteen flavor, I am not rejected, soft and tender shrimp tail into the mouth, the thick aroma spreads in the mouth, delicious to stop.
Although the crayfish outside taste good, but not necessarily clean, to know that the crayfish in the restaurant is large, it is impossible to wash one by one, are soaked with "washing shrimp powder", so want to eat crayfish or do it yourself is more assured. But there are 2 kinds of crayfish in the market, and the color is very different, one is red, that is, the most common; and the other is cyan, which is relatively rare.
As the saying goes, "things are more expensive than rare", is a green crayfish better than a red crayfish? What is the difference between the 2 types of crayfish?
It is estimated that many people are still not clear about it, today I will give you a science popularization of the knowledge of crayfish, friends who like to eat crayfish must look at it, don't buy the wrong one.
Although they are all crayfish, but the meat quality and taste of red shrimp and green shrimp are very different, it will be very difficult to buy the wrong one, you must find out and buy it again, let's take a look at it together.
Why do crayfish have 2 colors?
Crustaceans molt during growth, crayfish in their infancy, are cyan, the shell color will deepen a little, and become red when adults. So it's not so much the difference between green shrimp and red shrimp, but rather the difference between juvenile shrimp and adult shrimp, and now everyone understands it.
So what is the difference between juvenile shrimp and adult shrimp? The difference is quite large.
1, the hardness of the shrimp shell
With the increase of growth time, the shrimp shell will not only become darker in color, but also harder and harder, which is also the only way to change from "bronze" to "king". The red crayfish have a hard shell that resists all kinds of damage. The shell of the green crayfish is relatively soft and easy to deform.
2. Meat quality
The green crayfish are juvenile juvenile shrimp, so the shrimp meat is very tender, while the red crayfish has a long growth time and the shrimp meat is relatively old. At that time, the red crayfish had a tighter shrimp meat, while the green crayfish was relatively loose.
3. Taste
Red adult crayfish, not only the shell is hard, but also the shell is thick, it takes a long time to stew to taste, such as suitable for making spicy, spicy and other heavy flavors. The green juvenile crayfish, the shrimp shell is relatively thin, a short time cooking can be into the flavor, suitable for garlic flavor, thirteen flavor and other light flavors.
In addition to distinguishing the color of crayfish, there are 2 points to pay attention to when buying crayfish:
1, not the bigger the better, to choose a moderate size, such a crayfish meat is tender and tight, too large shrimp meat will be firewood.
2, look at the abdomen of the crayfish, the crayfish is living in the water, if the abdomen is relatively white, it means that the water quality is good, the crayfish is relatively clean, eat at ease. If the abdomen is blackened, it means that the water quality is dirty, and such crayfish will be contaminated and harmful to health when eaten.
When making crayfish, the key step in learning the right way to cook is to "blanch the water".
Crayfish are aquatic animals, and there are inevitably harmful substances such as parasites and bacteria on the body, which are very unhygienic if cooked directly. Blanching the crayfish first can not only kill bacteria and insects, but also remove the fishy smell, and make the shrimp meat cook faster, killing three birds with one stone. The crayfish and crayfish outside are directly oiled, and a pot of oil should be fried at least one night of shrimp, which is very dirty.
The following is to share with you the method of "spicy crayfish", make it at home, clean and delicious.
1: Wash the crayfish with a brush, put cold water in the pot, add salt, cooking wine, green onion, ginger slices, blanch for 3 minutes and then fish out, rinse with cold water and drain.
2: Pour more oil into the pan, pour blanched crayfish, fry over low heat for a few minutes, fry until golden brown and drain the oil.
3: Heat up, add oil and heat, put green onion, ginger, minced garlic, peppercorns and stir-fry until fragrant, add a spoonful of spicy crayfish base, stir-fry on high heat to make the aroma, pour in the crayfish, quickly stir-fry evenly.
4: Pour in enough beer, not over the crayfish, add the right amount of sugar to freshen, boil on high heat and simmer for a few minutes, then dry the soup over high heat, you can get out of the pot.
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