Live crayfish to get clean as follows:

Materials/tools: crayfish, pots, water, toothbrush, scissors, salt, baking soda.

1, the first flow of water to the surface of the crayfish can be seen on the dirt, weeds are all rinsed clean, and then a high basin, add just over the crayfish just drowned in the amount of clear water, sprinkle 3 to 5 spoons of salt and the right amount of baking soda, mix well, so that the crayfish in the saline water to rest for 30 minutes.

2, with a toothbrush to the crayfish abdomen up and down, the residual silt black spoils are through the brush, deal with clean.

3, the crayfish firmly grasped, the teeth and claws of the shrimp claws cut flat, and then turn the crayfish over, pinch the shrimp tail right in the middle of the piece of shrimp, slightly cocked, a twist and a pinch and a tug to pull the shrimp line out.

4, crayfish brushed and trimmed, the last is for the shrimp head opening, with scissors to the shrimp head of the connection cut, and pick open, gently pull, pull the shrimp head inside the dirt out.

Selection of crayfish tips

1, the season: crayfish is the best time to eat is from May to October, yellow full of meat fat, and even the three sections of the large chelae on the head stuffed to the end of the popping teeth of the snow muscle.

2, color: choose the best choice of lobster green lobster, this lobster is generally grown in clear water, most of them are artificially raised, the shell is also softer, more meat. Black and red lobsters are mostly grown in sewage, bacteria, and shells are harder, especially in the tail with a lot of empty holes, the meat is not as full as the green lobster.

3, size: we try to buy just grow up lobster, too small it, after all, food tasteless, touch its shell with your hand, iron hard iron hard is old no doubt, like fingernails as elastic is just grow up before shelling, so we have to buy soft shell.