As an invasive species at that time, crayfish’s super reproductive ability and domineering temperament posed a serious threat to other native species. However, all things in the world are mutually reinforcing and interfering with each other. Unexpectedly, what killed them was the characteristics of their own delicious ingredients. The living environment of crayfish is corrupt and dirty, making crayfish full of bacteria and dirt from the inside out. As our living conditions improve day by day, we have also begun a battle of wits and courage with crayfish, and various cooking methods have emerged in endlessly. So, why are crayfish so unhygienic that many people still like to eat them? Naturally, it’s the characteristics of delicious food and the confidence that it can deal with harmful substances in crayfish. The following explains from three aspects how people can make crayfish healthier and more delicious.
1. How dirty is crayfish?
The living environment of crayfish is ancient and full of various bacteria and dirt. All the organs in a crayfish are concentrated in the head, while in a shrimp there is only one intestine connected to it. Various bacteria, microorganisms, heavy metals and other harmful substances are concentrated in the head. The delicious shrimp yellow is a collection of crayfish roe and gonads. It is also easily affected by other organs and contains bacteria and heavy metals.
2. How to clean and sterilize crayfish
When you buy crayfish, put them in clean water for a day or so to let them spit out the dirt inside. Next, use a toothbrush to brush the entire body of each crayfish until the black matter on the body is washed away and the water is clear. Pick out the shrimp threads of the crayfish. Finally, deal with the head of the crayfish. Because the head is an organ, the best way is to cut off the head. If not, use enough time to boil the head during cooking to allow the bacteria in the head to be completely eliminated. be killed.
3. Various methods of crayfish
After cleaning the crayfish, it will basically have no impact on your own health. Next is the Eight Immortals crossing the sea, making crayfish a delicacy that we all flock to. The Chinese have used various cooking methods on crayfish to create a variety of delicious crayfish. Coupled with the delicious texture of crayfish meat, it takes the taste to a new level. Spicy crayfish, garlic crayfish, spiced crayfish. Let the strong spices and flavors as well as the tender meat numb your taste buds and make you want to stop.
Although crayfish is delicious, eating too much of crayfish due to its high protein content and strong flavor is not good for your health. Don't indulge your tongue, just be in moderation.
Nowadays, more and more people really like to eat crayfish. The taste of crayfish itself is average, with less meat, but it is more elastic. In addition to artificially raised crayfish, crayfish like to live in dark mud ditches, so the heads of crayfish contain heavy metals and other harmful substances to the human body. Generally speaking, they are not clean, or they eat unhealthy things. eat! Everyone has different tastes. If you can’t eat this or that, then don’t live. So many people like to buy their own crayfish and cook them at home. You think that the crayfish produced in this way will be clean, but do you really think that crayfish can be simply treated like ordinary aquatic products? The crayfish we just bought is actually very dirty. Even if you brush the surface with a toothbrush, are the stains really tight on the surface? The dirtiest part of crayfish is actually inside their bodies. Just like things in the sea, they must be allowed to spit out the dirt on their own. The method is to rinse it with water several times, put it in a basin, add salt, and soak it in water. After soaking for 30 minutes, the crayfish will be able to spit out something in its body. After soaking, you can use a small brush to brush the crayfish shell. The abdomen and claws of crayfish are relatively dirty places and need to be specially brushed. You must brush them several times until the water is no longer turbid. Only the surface of the crayfish treated in this way is clean. But that's not all. There are still small details that we need to deal with ourselves. First, we need to deal with the head of the crayfish. Make an opening in one-third of the head, and you can see the yellow and black things inside. . The yellow ones are shrimp yellow, and the black ones are the internal organs, so you need to remove the black internal organs. Then deal with the shrimp thread, which is the intestines of the crayfish and is also an unclean part. Pinch the middle tail of the crayfish, gently twist it half a turn, and use a little force to remove the shrimp thread. Finally, you have to remove the gills of the crayfish. The most thorough way is to remove the entire head. Although this is the most thorough, the disadvantage is waste. When I do it myself, I usually don’t remove the head. I can also suck the inside of the head. juice! Crayfish must be cooked at high temperatures to ensure that the bacteria and parasites in the lobster are killed. Remember! One more thing to remind you, do not eat dead crayfish, because lobsters are high-protein organisms and contain many bacteria in their bodies. As soon as the lobster dies, the bacteria will decompose immediately, and people who eat it will be easily poisoned and suffer from diarrhea. . It is actually very simple to distinguish the quality of crayfish. Fresh crayfish are bright and full, and the meat is firm. If the crayfish is dead after being left for a period of time, the meat will be soft and looks empty and not full!
Beer crayfish, Duan You belongs to the same family. On a scorching summer day, drinking refreshing draft beer paired with spicy crayfish is so satisfying. I think this must be a classic late night beer stand combo.
As for why everyone likes to eat it, I can only say because it tastes delicious. The meat quality of crayfish is actually very close to that of sea shrimp, but it is chewier than sea shrimp. Spicy, spicy, salt and pepper, fennel, chilled, thirteen spices, minced garlic. . . There are so many different flavors of crayfish that you can’t even count them all. The taste of lobster meat itself has a slight fragrance, so there are no flavors that you can't think of, and there are no flavors that people can't make. Various flavors are suitable for all kinds of people, so it has become a delicacy for people in summer.
The most classic one is Ma Xiao. In fact, I don’t like to eat too spicy food, but Ma Xiao snacks have this kind of spiciness, which is spicy and numb, and the hemp is fragrant. Paired with a glass of ice-cold draft beer, it's so refreshing. There is also a kind of crayfish called Bingzui, which is very delicious when eaten cold.
This is because the living environment of crayfish is very poor, so many people feel that it is not hygienic enough, but the most important thing is to learn to clean it. If it is cleaned well, there will be no problem.
Needless to say, the reason why many people like to eat it is of course delicious! Let me show you how to make crayfish!
The authentic recipe of spicy crayfish, a daily dish