#Summer Life Punch Card Season #Home Edition Spicy Crayfish, you can do it with your hands! It's better than what you sell outside!!
Summer is here, and it's time to eat crayfish again.
This year's crayfish are cheaper than last year's, and it's easy to do!
Ingredient Preparation:
4 kg of crayfish, a bottle of beer, spices (star anise, cinnamon, fragrant leaves, peppercorns, peppercorns), 1 green onion, 1/2 packet of hot pot base, ginger, garlic, bean paste, salt, sugar, chicken powder.
Procedure steps:
(1) Wash the crayfish and brush it with a soft bristle brush (just pinch its pliers and don't worry about him getting into your hand); Before going to the shrimp line, it is recommended to operate while living
(Some of the wet markets are wrapped in washed bags to go to the shrimp line, if the processing is completed, you can skip this step)
(2) Prepare the ingredients (green onion, ginger, minced garlic), cut them all and set aside
(3) Hot fried shrimp for about 15 seconds (small reminder, the oil must be super hot and then fry the shrimp, the oil temperature is not enough meat will be scattered and difficult to eat, too much is recommended to fry in batches), fish out for backup
(4) Add a little more oil, sauté the minced shallots and garlic until fragrant, add two spoonfuls of bean paste and stir-fry the red oil, then sauté the spices and hot pot base
(5) After the crayfish are stir-fried, add sugar, salt, chicken powder and beer and simmer for about 10 minutes
(6) Plate and eat (personal advice, put the shrimp on the plate first, take a colander to fish out the ingredient residue and throw it away, and then pour the sauce into the crayfish)
Such a home version of spicy crayfish is ready! Let's try it!!
Attached to the 7 major precautions for eating crayfish, not everyone can eat crayfish, and not all purchased crayfish can eat yo [I want to be quiet]
1. The soft and inelastic flesh is most likely to be a dead shrimp
Buying crayfish is most afraid of encountering dead shrimp, because crayfish rot quickly after death, will decompose and produce toxic substances such as histamine, breed harmful bacteria, and easily lead to diarrhea and other gastrointestinal infections after eating, endangering health. After the cooking and processing of the crayfish is served, if there is a strong fishy smell, the shrimp body is loose and straight, the flesh is soft and inelastic, the color becomes darker, and the shell has more sticky substances, then it is very likely that it is made of dead shrimp.
2, good shrimp carapace is very complete when eaten with ginger and vinegar
The criteria for shrimp selection are that the individual is complete, the carapace does not fall off, the shell is clear and distinct, the muscles are dense, the tail segment is strongly stretched and flexed, the body surface is clean and dry, and it is not suitable for consumption if it is deteriorated, discolored, cold and red on the body surface, stringed with blood and water, and loose or abnormal odor between nodes. When eating, the shrimp should be washed clean, and ginger and vinegar must be added when tasting, which can not only relieve fishiness and freshening, but also heat and cold, help digestion, and have more sterilization and disinfection.
3. The longer the shrimp die, the more toxins accumulate
Shrimp is rich in histamine, which is the main ingredient that makes it taste delicious. But once the shrimp dies, histamine is broken down by bacteria into a histamine substance that is harmful to the human body. In addition, the intestines of shrimp often contain pathogenic bacteria and toxic substances, and the body is very easy to spoil after death. Especially with the prolongation of the death time of shrimp, more toxins accumulate in the shrimp, and poisoning will occur when eaten. In addition, shrimp are mostly cysticercosis and vibrio parahaemolyticus, such as eating uncooked shrimp, it is easy to be infected with pulmonary fluke disease and lead to gastrointestinal poisoning. Fresh shrimp should not be stored after cooking, and must be reheated for the second time.
4. Feed with water for 24 hours before cooking and processing at home
When cooking crayfish at home, the public must cook them thoroughly at high temperatures, and can judge whether they are cooked by observing whether the color of the shrimp cross-section is consistent. It is recommended that before cooking and processing, be sure to feed with water for about 24 hours to let the shrimp body spit out metabolites. In addition, the dirt on the body should be washed with a brush, and the intestinal line that hides a lot of sediment and bacteria must also be removed and washed fully with water 2-3 times.
5, accumulate toxin pathogen shrimp head do not eat
"The shrimp head part of the crayfish must not be eaten." The head of the crayfish is where the toxins are absorbed and processed the most, and the part that is most prone to accumulation of pathogenic bacteria and parasites. In addition, when eating shrimp, you should also have moderation, do not eat too much at one time, because shrimp is a high-protein food, some people with allergies will have allergic symptoms to crayfish, such as red spots, bumps, etc. On the body, it is best not to eat crayfish. Crayfish are aquatic products with high purine content and should not be consumed by gout patients.
6. After eating shrimp, it is not advisable to take vitamin C tablets
Researchers at the University of Chicago in the United States have found through experiments that shrimp and other shellfish foods contain a higher concentration of "pentavalent arsenic compounds". The substance itself has no toxic effect on the human body, but after taking vitamin C tablets, the original non-toxic arsenide can be converted into toxic arsenic trioxide, that is, arsenic, which can endanger human life.
7. Allergy patients should note that shrimp is not edible for everyone
In patients with certain allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc., about 20% of patients can be provoked by shrimp eating. Therefore, those who have a clear allergy to shrimp should not eat during both the remission period and the onset period.
