Catching water can not only remove the sediment from lobster, but also remove the fishy smell. Generally speaking, to make lobster is to catch water. When the crayfish is blanched, the crayfish should be treated first to remove the dirty things in the crayfish head and shrimp line. Blanching water can not only clean up the dirty things of crayfish, but also kill the microorganisms and bacteria on its surface, which will be delicious. If you are in a restaurant or at home, you can oil it, which will not only make the lobster bright in color, but also taste more delicious!

If hot water is used, the fishy smell in crayfish can be easily locked in the meat and cannot be released in time, which reduces the effect of blanching, so cold water is generally used for blanching.

Precautions for drowning crayfish

The handling of crayfish is very particular. Generally, it is washed first and then blanched. Crayfish must be thoroughly cleaned and scalded. If it is not scalded, the crayfish will taste particularly bad. Scalding can remove a lot of the fishy smell of crayfish. Moreover, some dirty things in crayfish can't be removed just by washing with water, so we can completely remove these dirty things after scalding.

Therefore, when you make crayfish in the future, you must remember that after the crayfish is washed, you must boil water in the pot first, and then put the crayfish into the pot after the water is boiled. Be sure to eat boiled water because you are worried that the meat quality of crayfish will get old. If the weather is not too cold, be sure to control the blanching time. Basically, after the crayfish is launched, when its tail turns red, we can fish it out quickly. If it takes a long time, the meat quality of crayfish will get old. So blanching is very important for crayfish, and the blanching time should not be too long.