The crayfish's chelae are the two forelegs of the shrimp - the large pincers . There are two types of lobster pincers, one is orange-red in color and the other is dark red; you should choose the dark red pincers. Crayfish pincers are orange-red then it means that the crayfish has just changed its shell not long ago, and has not had time to grow full, so the inside of the clamp is very empty.

And the kind of dark red lobster pincers, indicating that the crayfish shelling time has been a long time, so the meat inside is full, this crayfish pincers are more delicious. Shrimp tail and chelae are the main storage parts of the chelonian lobster meat, pull the shell down by hand, or crack it open and you can eat it.

Lobster eating note

1, cleaning to be thorough: buy crayfish home, soak in water for 2 to 3 hours, so that the crayfish will be spit out the impurities in the body, and then clean it;

2, remove the toxins are easy to build up the part of the: accumulation of heavy metals in the water crayfish are mainly concentrated in the shells, gills and the liver and pancreas in the head of crayfish;

3, cooking methods should be correct: high-temperature boiling and frying can kill bacteria, especially to avoid raw food crayfish. Due to the high protein content of crayfish, and protein decay will bring great damage to human health.