There are skills in picking crayfish, learn to "buy green and not buy red", and the boss praises you as an expert. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
In the summer, it is time to eat lobster, drink beer and grill skewers, and many friends also like to buy some lobster and make it at home. But do you know that there are many techniques when buying crayfish, the most important thing is to "buy green and not buy red", otherwise the cooking skills are high, and the crayfish made is still firewood, and it cannot be chewed and tasteless. Next, I will share with you the "buy green not buy red" and a few other tips for choosing lobsters. What does it mean to "buy green and not buy red"?
1. When choosing crayfish, what does it mean to buy green or not to buy red? In fact, as the name suggests, if we want to buy a lobster with a green shell, we must not buy a red shell. Because the red-shell lobster shell is thick and the flesh is old, it is generally fried in the restaurant or used in a pressure cooker to give it a flavor.
2, and the green shell lobster is relatively thin, the meat is more delicate, even if it is not fried, it can be easily flavored, very suitable for making in our family. How, understand, buy green not buy red, right? Next, I will continue to share two other important lobster selection skills.
1, in addition to the blue crayfish we want to buy, we also need to see the green crayfish, shrimp claws part, is there a granular organism? If there are more particles, we must remember, we must not buy, because there are more particles, indicating that this crayfish is very dirty, more scavenger, so it will appear on the shrimp pliers particle proliferation phenomenon, we must remember.
1, in addition to looking at shrimp tongs, when buying crayfish, it is also very important to see the shrimp belly, if the shrimp belly is black and purple, the yellow dots are more, then it means that this crayfish, usually stay in a dirty place, the breeding environment is relatively poor, the shrimp meat is naturally relatively less, but also not fresh, the taste is easy to stink, this crayfish general price is particularly cheap, if the sale of land and high-quality shrimp the same price, it is purely flickering, everyone must not buy.
Summary 1, when buying lobster, one is to choose the green shell lobster, that is, buy green do not buy red, because the green shell of the shrimp shell is thin, easy to taste, and the shrimp meat is still relatively tender. 2, but also to see the shrimp tongs, shrimp tongs have particle hyperplasia, do not buy, because this crayfish, usually more scavenger, especially dirty. 3, the last is to see the shrimp belly, if the shrimp belly has obvious yellow spots, and the color is purple and black, do not buy, indicating that the breeding environment is very poor, the meat is not fresh, stewed out is also easy to stink.
Well, after reading this article, everyone knows how to choose crayfish, right? This article is very dry goods, but also please like the comments, and share it, so that more good friends can see it, I am chef Jiang Yizhou, we will see you in the next issue.