It’s the lobster season again, and the lobster-eating army has already started the CD-ROM operation. But every time I see others eating the shell, the meat is meat, but I can’t always find the trick. This results in a lot of waste, so eating lobster requires certain methods and skills, otherwise it will just be a waste of food. So how to eat lobster? Let's take a look.

1. How to eat lobster

One sniff, two licks, three peels, four eats, five twists, six pinches, seven peels, eight pulls, and nine tears.

Sniff – smell the lobster.

Lick - feel the numb, spicy and fragrant taste of lobster.

Reveal - lift off the lobster's head and breastplate.

Eat - eat the yellow part of the lobster.

Twist - use two hands, one outward and one upward, to remove the feet.

Pinch - pinch the abdominal segments of the soft lobster outward with both hands.

Strip – Peel off the upper half of the abdominal segments.

Pull - remove the intestines of the lobster.

Tear - if the intestines cannot be removed, then tear open the meat and take out the intestines.

2. Pay attention when eating lobsters

1. The soft and inelastic flesh is most likely a dead shrimp

The biggest fear when buying crayfish is to encounter dead shrimps, because Crayfish decompose quickly after death and produce histamine and other toxic substances, which can breed harmful bacteria. Eating crayfish can easily lead to diarrhea and other gastrointestinal infections, which is harmful to health. After the cooked crayfish is served, if there is a strong fishy smell, the shrimp body spreads straight, the flesh is soft and inelastic, the color becomes darker, and the shell has more sticky substances, then it is most likely that it is a dead shrimp. Made.

2. The carapace of good shrimps is very complete. When eaten, it is served with ginger and vinegar

The criteria for selecting shrimps are complete individuals, intact carapace, clear shell, dense muscles, and telson. Those with strong stretchability, clean body surface and dry feeling are better. Those with deterioration, discoloration, cold red body surface, blood streaks, loose internodes or abnormal odor are not suitable for consumption. When eating, the shrimps should be rinsed and washed. When tasting, be sure to add ginger and vinegar, which can not only relieve the fishy smell and increase the freshness, but also generate heat and cold, help digestion, and have a sterilizing and disinfecting effect.

3. The longer the shrimp dies, the more toxins it accumulates

Shrimp is rich in histamine, which is the main component that makes it taste delicious. But once the shrimp dies, histamine is decomposed by bacteria into histamine substances that are harmful to the human body. In addition, the stomach and intestines of shrimp often contain pathogenic bacteria and toxic substances, and they are easily putrefactive in the body after death. Especially as the shrimp's death time prolongs, more toxins accumulate in the shrimp's body, and poisoning will occur if eaten. In addition, there are many metacercariae of paragonimiasis and Vibrio parahaemolyticus in shrimps. If you eat undercooked shrimps, you will be easily infected with paragonimiasis and cause gastrointestinal poisoning. Fresh shrimp should not be stored after being cooked and must be reheated for the second time.

4. Feed with clean water for 24 hours before cooking and processing at home

Experts say that when citizens cook crayfish at home, they must cook it thoroughly at high temperature. This can be done by observing the color of the cross-section of the shrimp. Use it consistently to determine if it’s done. It is recommended that before cooking and processing, the shrimp must be fed with clean water for about 24 hours to allow the shrimp body to spit out metabolites. In addition, the dirt on its body must be washed with a brush. At the same time, the gut that hides a lot of sediment and bacteria must also be removed, and then thoroughly washed with clean water 2-3 times.

5. Do not eat shrimp heads that accumulate toxins and pathogenic bacteria

"The head part of crayfish must not be eaten." The head of crayfish absorbs and processes the most toxins. It is also the part where pathogenic bacteria and parasites are most likely to accumulate. In addition, you should exercise moderation when eating shrimp, and don’t eat too much at one time, because shrimp is a high-protein food, and some people with allergies will have allergic symptoms to crayfish, such as red spots, bumps, etc., so it is best not to eat them crayfish. Crayfish is an aquatic product with high purine content, so gout patients should not eat it.

6. It is not advisable to take vitamin C tablets after eating shrimp

Researchers from the University of Chicago in the United States found through experiments that shrimp and other shellfish contain a high concentration of "five vitamins". valent arsenic compounds”. This substance itself is not toxic to the human body when eaten, but after taking vitamin C tablets, it can turn the originally non-toxic arsenic compound into toxic arsenic trioxide, that is, arsenic, which can endanger people's lives.

7. Allergy patients should note that shrimp is not edible for everyone

Patients with certain allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc. , about 20% of patients can be provoked by eating shrimp. Therefore, those who are allergic to shrimp should not eat during the remission period or the attack period.