The body is wrapped in red armor and the body is hidden in the heavenly treasures. Steamed fresh and delicious, stir-fried spicy and numb. The guests are served at the table, and the guests are full of praise. As the weather gradually gets hotter, crayfish has gradually become the main ingredient in barbecue and restaurants, especially in the barbecue stall, a plate of crayfish, a few lamb skewers, with a few bottles of beer, first taste the taste on the shrimp shell, then take a bite of shrimp yellow, and finally eat Q bomb refreshing shrimp meat, and then drink a sip of beer, this day is really comfortable.
But Xiao Dong still recommends that everyone eat crayfish at home, since the last time I saw the barbecue boss directly put the crayfish in the oil pan to fry, I didn't dare to eat outside, health is really not complimentary, and this year's crayfish is also particularly cheap, recently crayfish price reduction related information has been on the hot search many times, many careful friends have found out, obviously they are crayfish, but there are two different crayfish on the market, one is red, one is slightly blue, I don't know how to choose crayfish, don't panic, I'm going to tell you the trick today.
First: look at the color
There are crayfish in the market that are cyan and red, so is there a difference between cyan crayfish and red crayfish? If you think they are just the difference in color, then you are wrong, if the crayfish on a stall are reddish as a whole, it means that its growth environment is dirty, containing dirty things, bacteria, harmful substances will be more, such crayfish shells are thick and less old in texture, and there are also very thick large tongs, there are many black spots on the back, and then turn over to see its belly fluff and claws on the hair, if it is also very dark, do not buy, this is seriously polluted.
In comparison, the overall blue crayfish growth environment is much cleaner, the shell of the green shrimp is thinner, and the meat is fuller, the tongs are relatively small, and its belly fluff and the hairs on the claws will be white and neat a lot, the shell is thin and the meat is more tender, we buy it is more cost-effective, but some people say that the crayfish in the same box are red and some are blue, this is the reason for the old and tender, the growth of crayfish is mainly completed by molting, There will be many molts during the whole growth process from juvenile shrimp growth to adult shrimp, and the red crayfish has stopped growing, so its shell is red, and the green shell crayfish is because it has been constantly shedding its shell and growing, so its shell is softer than that, so it is necessary to choose a cyan crayfish, and the belly and fluff are clean.
Second: Smell it
When we buy pork, we will smell it to see if the smell is normal, and we should also smell it when we buy crayfish, if the crayfish has a rancid smell or a pungent smell such as the smell of heavy metals, don't buy it, one may be that the crayfish is not fresh, mixed with dead shrimp, and the other is that the growth environment is dirty, there may be metal pollution, and the normal crayfish should have a fishy smell, no other taste.
Third: look at the tail
When buying crayfish, you can also look at the liveliness of the lobster, the fresh lobster tail should be able to bend quickly, be more active and powerful, and the tail muscles are strong, tight, and feel solid. If the tail of the crayfish is slow to respond and weak, it proves that the crayfish is not very fresh, and there is another way to cook the crayfish, if the tail is straight after cooking, don't eat it, the crayfish has been dead for a while before processing, and the live crayfish should be bent when the tail is cooked.
How to deal with crayfish?
Don't be in a hurry to eat the crayfish you bought, put them in a large basin first, put a little less salt and white vinegar, soak them for two hours, so that they spit out the sediment and dirt, and at the same time have a sterilization effect, and then use a brush to carefully scrub the key parts such as the abdomen and the head, and cut it with scissors along the head, obliquely 45 degrees, and remove the black substance of the shrimp head, which is actually the shrimp stomach, which is full of some undigested dirty things, and the shrimp yellow is rich in protein, this part is edible, Finally, pinch the tail nail in the middle of the shrimp tail with your hand, shake it left and right, pull it out with your hand, and then clean it with water, so that the crayfish will be processed, and then it depends on personal preference if you want to make garlic or spicy.
Taking advantage of the fact that the price of crayfish is cheap now, the weather is not too hot, hurry up and bring yourself and your family a few plates of crayfish, life still needs to be enjoyed, I am Xiao Dong, a post-90s generation who likes to share food, I will share it with you here today, thank you for watching, we will see you tomorrow.