Spicy crayfish, who loves to eat?
I first saw crayfish in college, when the school was located near a famous temple in Gangnam, surrounded by fish ponds and rice paddies.
In April and May, the ponds are filled with crayfish, known locally as "clams," and a fierce small fish known as forktail betta.
I learned that the scientific name of crayfish is actually "Crayfish cruzi", and its origin seems to be the United States. Because it is very resistant to pollution, it can survive in water quality containing highly polluting toxins.
Half a bucket of crayfish can be easily caught with a simple twig, and it is useless to catch it, so it is thrown to the farmer's ducks.
At that time, not many people ate this thing, thinking that there was no meat and it was dirty. On the contrary, I eat more fried snails.
Thirty years in Hedong and thirty years in Hexi, I didn't expect that now crayfish have doubled in price, and there are fried crayfish everywhere or something.
But I still don't like to eat for the following reasons:
One is that there is no meat, the second is that it is troublesome to peel, the third is that it feels dirty, and the fourth is that I understand this thing and do not want to eat it.
Now most of the love of crayfish may be influenced by TikTok, yesterday the old father-in-law was still clamoring to eat, bought garlic, spicy, the old man ate quite happily, I felt lonely.
