Can be stored in the freezer of the refrigerator. The method is to put the purchased shrimps in a living state into a storage tray (a washed and reserved basin dish), add water, seal it with plastic wrap, and immediately put it in the refrigerator for quick freezing.

1. Astaxanthin, which is very important in lobster, is the strongest antioxidant discovered by science. The darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists from Osaka University in Japan have discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

2. The types and contents of nutrients in aquatic products are no less than those in livestock and poultry meat, and the nutritional components in various shrimps are almost the same. All kinds of shrimp contain high protein and low fat. The protein content accounts for about 16%-20% of the total, and the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which is easy for the body to absorb. The content of zinc, iodine, selenium and other trace elements in shrimp meat is higher than that of other foods. At the same time, its muscle fibers are delicate and easy to digest and absorb.

3. Lobster is not only white and tender meat, delicious, high in protein, low in fat, rich in nutrients, but also has medicinal value. It can reduce phlegm and relieve cough, and promote wound healing after surgery.