Why do crayfish have green shells and red shells? Astaxanthin and astaxanthin are two natural pigments that determine the color of crayfish. Shrimp with more astaxanthin is red shrimp shell, and shrimp with more blue protein will appear blue.
If crayfish are allowed to grow in water, green shell shrimp will eventually grow into red shell shrimp. You can understand that the green shell shrimp is a juvenile crayfish and the red shell shrimp is a middle-aged crayfish. Crayfish will shed their shells about eleven times in their life, and all the crayfish during the molting period are soft-shelled shrimps. Not long after changing the shell, the green shell shrimp with hard and soft shell is the best crayfish.
The color of crayfish shells is also affected by the water environment. Most crayfish grown in ponds with moderate water temperature and clean water quality are green shrimps, while crayfish with long thumbs in ponds with poor water quality are also red shrimps. Crayfish in ponds with poor water quality will reduce the number of shell changes, and will also evolve shrimp tongs into larger ones, because frequent shell changes mean that they are easy to be preyed by natural enemies during the fragile period, and shrimp tongs mean that they cannot effectively protect themselves. The crayfish cultured in clean water environment has no natural enemies, and the water quality is good. The crayfish can grow with confidence and change their shells frequently, so there is no need to evolve too large shrimp tongs. Therefore, the cultured crayfish with good water environment are all green shrimp shells with thin skin and thick meat, and the shrimp tongs do not account for the weight. And those crayfish that grow into red shells at an early age can be said to be poor children in the animal world. Children without umbrellas should run quickly.
How to choose crayfish to buy aquatic products Don't be obsessed with buying so-called healthy parallel products, because the quality of wild aquatic products can't be guaranteed. If you want to buy crayfish, you have to buy fresh crayfish cultured in artificial ponds. There are crayfish in many parts of the country, but only Huai 'an, Jiangsu and Qianjiang, Hubei can supply green shell crayfish all year round.
Crayfish is divided into head and tail. We count the head, cheeks and breasts of crayfish as heads. We mainly eat shrimp tails, so we must pay attention to the length ratio of head to tail when choosing crayfish. Many crayfish have longer heads than tails, so it is not cost-effective for customers to sell them by weight. When choosing crayfish, choose shrimps with the same length from head to tail.
When buying crayfish, check whether the belly and legs of crayfish are clean. Crayfish raised in ponds with good water quality are clean. If the crawfish's stomach and legs are dirty, the environment in the pond is not good enough. Eating parallel imports pays attention to quality. Choose crayfish to see the cleanliness of shrimp, and you can get a general understanding of the growth environment of this shrimp.
How to make crayfish better? The biggest advantage of eating crayfish is that it can be made without superb cooking skills. Whether the crayfish is cooked in the pot is clear at a glance, as long as it turns red, it is cooked; Crayfish don't need a knife test and don't want to bother pruning. They can wash the whole shrimp and pour it into the pot to cook. As for the taste, there are many prepared seasoning packets outside now. Just stew it with crayfish. No matter how you cook it, it won't taste bad, but if you want to cook it delicious, there is still a technical threshold. Below I share some cooking methods of crayfish.
Lazy version of crayfish: buy two catties of crayfish, rinse them in the pool, dry them, prepare some garlic for later use, and then cut a green onion into horseshoe onions for later use. Put rapeseed oil or peanut oil in the pot, cook as healthily as possible, and don't put too much oil. Just pour a bowl of oil. After the oil is hot, pour crayfish into the pot, quickly cover the pot and stew for more than ten seconds, then pour chopped green onion and minced garlic, and then pour two bottles of beer. Less water, heat it, put the red oil hot pot bottom material on the lid, stew for 20 minutes, then turn off the heat and stew for a while. Sprinkle sesame seeds and coriander slices as decoration after taking out the pot, and then start eating.
Spicy crayfish: prepare 2 Jin of crayfish, a little ginger and onion, 30g of dried pepper, 5g of pepper 10g, 5g of pepper and 30g of bean paste; Heat oil in the pan, add onion and ginger, stir-fry until fragrant, add pepper, pepper and dried pepper, and then add Pixian bean paste to continue stir-frying. Stir-fry crayfish in a pot until raw, pour in two bottles of beer, boil a bowl of clear water and simmer slowly, add salt, sugar, chicken essence and oyster sauce, stir-fry for two minutes and simmer slowly for three minutes, then turn off the heat. After turning off the fire, there is no need to hurry out of the pot. Let the crayfish soak in the pot and wait until the temperature of the crayfish is low enough to be caught by hand.
Thirteen-spice crayfish in Xuyi: Prepare two Jin of crayfish, and decide the dosage of thirteen spices, onion, ginger, garlic, dried pepper and pepper in Wang Shouyi according to personal preference. Add pepper, pepper, onion and ginger to the oil temperature, and stir-fry over low heat. Stir-fry crayfish until raw, pour in two bottles of beer and stew. Add salt, sugar, thirteen spices and garlic to the pot. Keep the fire boiling for three minutes, then turn to low heat and simmer. Add chicken essence and monosodium glutamate and stir well. Simmer for a while and turn off the heat. Cut some big green peppers and stir them a little in the pot. Then serve.
Jinhu garlic crayfish: prepare 2 Jin of crayfish, 1 Jin of garlic cloves, 20 grams of soy sauce, sugar, pepper and oyster sauce, and a little chives. Cut garlic cloves into minced garlic. Chop the onion and leaves separately. Mix minced garlic and chopped green onion, add a little salt and stir well. Heat a pot, pour in a catty of peanut oil, sprinkle with pepper, then add garlic and soy sauce and stir fry. Turn to low heat and stir fry. When garlic is fragrant and discolored, add sugar and stir-fry evenly over low heat. Turn off the fire and take out the pot for later use.
Heat oil in the pot, pour crayfish and pepper granules, stir fry constantly, pour a little water and oyster sauce into the pot and stir fry, pour the garlic sauce prepared in front into the pot and wrap the crayfish, stir fry for a while and sprinkle with chopped green onion.
Conclusion: The above is an introduction about whether the shell of crayfish is as hard as possible, how to choose crayfish and how to cook crayfish. Some people may say that the crayfish cooking method I introduced here misses the shrimp line. Actually, I didn't forget it, but I did it on purpose, because the shrimp meat made by crayfish without shrimp line is very loose, which greatly affects the eating experience.