1, the quality of crayfish is not good. Generally, the meat cooked by crayfish with good activity will be tight and slippery, while if crayfish is dead or weak, the meat cooked will be loose.
2. Soaking time is too long. If the crayfish is soaked for too long in the cooking process, the sodium ions in the soup will flow into the lobster shell in large quantities, making the lobster meat loose.
3. The oil temperature is not enough. If the oil temperature is not enough when cooking, crayfish will be fried for a long time, which will easily lead to the disintegration of muscle fibers inside and it is difficult to pull them out.
2 How to peel crayfish is the most convenient. 1. Top with chopsticks. You can remove the head and tail of crayfish, and then push one end with chopsticks to push out the lobster meat.
2. Extrusion method. You can squeeze the shrimp with two fingers, so that the back of the shrimp is slightly broken and the lobster meat is slightly separated from the shrimp shell. Then pull out the shrimp tail and press it by hand to squeeze out the lobster meat.
3. Massage method. Hold down the whole body of the crayfish, then pull the lobster's tail and pull out the lobster meat.
3 will removing the shrimp line loosen the lobster meat? Usually not.
If you simply remove the shrimp line, it is generally not easy to loosen the lobster meat. The main reason for loosening crayfish is the quality and cooking method of crayfish, which has nothing to do with whether the shrimp line is removed or not.
Generally, the process of removing shrimp line will be handled before cooking, which will not necessarily destroy the lobster shell, and lobster meat is not easy to directly contact sauce and oil, so it is not easy to cause the meat quality of lobster meat to become loose.
How to eat crayfish 1. If you want to oil, the oil temperature must be hot, and the crayfish should be taken out quickly after frying for 2-3 seconds, so as to lock the moisture in the shrimp meat.
2. After the crayfish is put on the pot, it should be boiled with high fire, and then turned to low heat or directly turned off the fire for stewing. This will not only make crayfish delicious, but also prevent crayfish from having too much meat.
3, you can add some beer to the pot, which can deodorize, kill viruses and keep crayfish fresh.