1, soaking time is too long. In order to keep the fresh and tender taste of crayfish, many chefs usually soak them. Usually, after the crayfish meat is seasoned and boiled in water, the juice is not collected, so that the crayfish is soaked in the soup for about 40 minutes to give the crayfish a taste. Just go to the crayfish and the soup to collect the juice before eating. However, if the soaking is too long, a large amount of sodium ions in the soup will enter the lobster shell, and the protein in the lobster meat will dehydrate and dry. When eating, the meat will become old, and it will easily break up when eating, so the meat will be scattered when eating.

2. Cook for too long. When crawfish meat is first heated and cooked, protein will dehydrate and dry, and muscle fibers will gather to make the meat compact. However, long-term cooking will make the protein of muscle fibers decompose and transform, which will make the muscle fibers "fall apart", and crayfish meat will feel loose when used.

3. The oil temperature is too low. Crayfish should be fried first to set the meat quality, and the main ingredient in crayfish is protein. If protein is denatured instantly at high temperature, the meat quality will be good and the shape will be molded. If the oil temperature is low and the denaturation time in protein is different, it will be scattered and the taste will not be so good.

4, shrimp quality problems. The quality of live shrimp will affect the quality of shrimp after it is cooked. If it is live shrimp, the meat quality will be very elastic and tight after cooking, but the meat quality of dead shrimp will be very loose after cooking. It should be noted that some crayfish are live shrimps, but because they have been caught for too long, their activity is very low, and this crayfish has no Q-bomb taste after cooking.