Eat shrimp should pay attention to the following points:

Shrimp head and shrimp line do not eat

Many people like to eat lobster when eating shrimp head, especially shrimp head of the shrimp yolk, but the head of the crayfish is the absorption and processing of toxins in the most places, but also the most likely to accumulate pathogenic bacteria and parasites in the part, in view of the most of the restaurant in order to save time to sell the crayfish basically does not remove the head of shrimp! So do not eat lobster in the restaurant when the shrimp head; and shrimp line as the lobster body second only to the head of the second dirty parts, many restaurants are also in order to save trouble and did not remove the shrimp line, so it is recommended that we eat lobster before the shrimp line must be removed.

Flesh soft and inelastic is very likely to be dead shrimp

Buy crayfish fear of encountering dead shrimp, because the crayfish after the death of decay very quickly, will be decomposed to produce histamine and other toxic substances, breeding harmful bacteria, easy to consume, leading to diarrhea and other gastrointestinal tract infectious diseases, endangering physical health. Cooking and processing of crayfish up, if there is a strong fishy smell, shrimp scattered development of straight, soft and inelastic flesh, darker color, shell body has more viscous substances and other phenomena, then it is very likely to be made of dead shrimp.

Cooking before lobster should be put in water for 24 hours

Home cooking crayfish, be sure to cook at high temperatures to cook through, can be observed through the shrimp cross-section color consistency to determine whether to cook. It is recommended that before cooking and processing, be sure to put water to feed for about 24 hours, so that the lobster can spit out the metabolites in the body. In addition, due to the lobster's survival ability is extremely strong, often some lobsters are salvaged from small gutters, so be sure to use a brush to lobster well cleaned, while the lobster body hides a lot of sediment and bacteria shrimp line must also be removed clean, and then wash the water sufficiently 2-3 times can basically be cooked in the pot.

Lobster is delicious, but do not eat

Eat lobster, do not eat too much at a time, because lobster is a high-protein food, part of the allergy will be allergic to crayfish allergy symptoms, such as the body of the red spots, pimples, etc., it is best not to consume crayfish. At the same time, crayfish is a high purine-containing aquatic products, and high purine easy to form high uric acid, which leads to gout attacks, so gout patients are also best not to eat lobster.

The longer the lobster death the more toxins accumulated

The article is fresh and delicious, because the lobster body is rich in histaminic acid, but once the lobster is dead, the body of the histaminic acid by the bacterial decomposition of the human body harmful to the histamine substance. Also, the lobster's stomach and intestines often contain pathogenic bacteria and toxic substances, the body is very easy to corruption and deterioration after death. Especially with the prolongation of the lobster death time, the shrimp body accumulated more toxins, eating will be poisoned. In addition, lobster body more than the cysts of Schistosoma pneumoniae and Vibrio parahaemolyticus, etc., such as eating undercooked shrimp, it is easy to get infected with Schistosoma pneumoniae and lead to gastrointestinal poisoning. Lobster should be eaten immediately after cooking, should not be stored, the second consumption must be reheated.

How to identify whether the lobster is fresh

We go to the market to buy lobster, if you find lobster from time to time to produce bubbles, this means that the lobster is fresh, it will not be a dead shrimp; and then observe the shell of the lobster, if the lobster shrimp shells shall be hard, shrimp shells were bright green, eye protruding, meat solid, fishy, it is said that the quality of the lobster is superior; if the shrimp shells are soft, grayish cloudy, concave eyes, shell meat Separation of the lobster is second-class lobster; and lobster shrimp shells are yellow and dark, head and feet off, loose meat indicates that this lobster is the most inferior.