1, the quality of shrimp is low.
The quality of live shrimp will affect the quality of cooked shrimp meat. If it is live shrimp, the meat quality will be tight after cooking, while the meat quality of dead shrimp will be loose after cooking. It should be noted that although some lobsters are live shrimps, their specificity is reduced because of the long fishing time, and the meat quality of these lobsters will be loose after cooking.
The water temperature is too low.
The main ingredient of lobster is protein. Protein is alive at high temperature, and the meat will be tight and delicious. If the water temperature is low, the hydrolysis time in protein will be different and the taste will be loose.
3. Soaking time is too long
When the lobster is soaked for too long, a large amount of potassium ions in the juice enter the crayfish shell, and the protein in the shrimp meat is dehydrated and dry, which makes it feel old and loose.
Selection skills of crayfish
1, season: The best time for crayfish is from May to1October, which is yellow and fleshy. Even the three sections on the big claws are full of elastic teeth and snow muscles from beginning to end.
2, color: look at whether the crayfish is clear water or muddy water. At first glance, the back is red and clean, which is acceptable. Then look at its belly fluff and claws. If it is white and neat, it is basically raised in clear water.
3. size: you should try to buy lobsters that have just grown up. It is too small. After all, it tastes tasteless. Touch its shell with your hand, it's hard and hard, and it's old. As elastic as a nail that has just grown up and changed its shell, you should buy a soft shell.