1, how to eat lobster
Smell, lick, uncover, eat, twist, pinch, peel, drag and tear.
Smell-smell the lobster.
Lick-feel the spicy, spicy and fragrant taste of lobster.
Uncover-uncover the head and breastplate of lobster.
Eat-eat the yellow of lobster.
Twist-two hands, one outward and one upward, to remove the steps.
Pinch-pinch the belly of the soft lobster outward with both hands.
Stripping-Stripping the upper half of the abdominal segment.
Pull-pull the intestines of the lobster.
Tear-if you can't get rid of the intestines, then tear the meat and take out the intestines.
2, eat lobster should pay attention to.
1, the flesh is soft and inelastic, and it is likely to be dead shrimp.
Buying crayfish is most afraid of encountering dead shrimp, because crayfish will rot quickly after death, which will decompose and produce toxic substances such as histamine and breed harmful bacteria. After eating, it will easily lead to gastrointestinal infectious diseases such as diarrhea and endanger health. After the cooked crayfish is served, if there is a strong fishy smell, the shrimp body is scattered and straight, the flesh is soft and inelastic, the color is darker, and there are more sticky substances in the shell, then it is very likely that it is made of dead shrimp.
2, the good shrimp shell is complete, and it is served with ginger and vinegar.
The criteria for shrimp selection are that the individual is complete, the carapace is not detached, the shell is clear and distinct, the muscles are dense, the tail joint is flexible, and the body surface is clean and dry. It is not suitable for eating if it is deteriorated, discolored, cold red on the body surface, bloody, loose between joints or has an abnormal smell. When eating, rinse the shrimp, and add ginger and vinegar when tasting, which can not only relieve fishy smell and increase freshness, but also dispel fever and cold, help digestion, and have sterilization and disinfection effects.
3. The longer the shrimp died, the more toxins accumulated.
Shrimp is rich in histamine acid, which is the main ingredient that makes it delicious. However, once shrimp dies, histamine acid is decomposed into histamine substances harmful to human body by bacteria. Also, shrimp's stomach often contains pathogenic bacteria and toxic substances, which are easily spoiled after death. Especially with the extension of the death time of shrimp, more toxins are accumulated in shrimp, and poisoning will occur after eating it. In addition, there are many metacercariae of Paragonimus and Vibrio parahaemolyticus in shrimp. If you eat undercooked shrimp, you will be easily infected with paragonimiasis and lead to gastrointestinal poisoning. Fresh shrimps should not be stored after being cooked, and must be reheated for the second time.
4. Feed with water for 24 hours before cooking and processing at home.
Experts say that when people cook crayfish at home, they must cook them thoroughly at high temperature, and whether they are cooked can be judged by observing whether the cross-sectional color of shrimps is consistent. It is suggested that before cooking, it must be fed with clear water for about 24 hours to let the shrimp spit out metabolites. In addition, it is necessary to wash the dirt on its body with a brush, and at the same time, the gut line that hides a lot of sediment and bacteria must also be removed, and then it should be thoroughly washed with clean water for 2-3 times.
5. Never eat shrimp heads that accumulate toxins and pathogens.
"The head of crayfish must not be eaten." The head of crayfish absorbs and processes the most toxins, and it is also the part that easily accumulates pathogens and parasites. In addition, when eating shrimp, you should be temperate. Don't eat too much at one time, because shrimp is a high-protein food, and some people with allergies will have allergic symptoms to crayfish, such as red spots and pimples. It is best not to eat crayfish. Crayfish is an aquatic product with high purine content, and gout patients should not eat it.
6. Vitamin C tablets should not be taken after eating shrimp.
Researchers at the University of Chicago in the United States found through experiments that shellfish such as shrimp contain a high concentration of "pentavalent arsenic compound". The substance itself has no toxic effect on human body after eating, but after taking vitamin C tablets, it can turn the original non-toxic arsenic compound into toxic arsenic trioxide, which can endanger people's lives.
7, allergic patients pay attention to shrimp is not edible for everyone.
Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc., about 20% of patients can be provoked by eating shrimp. Therefore, it is clear that prawns who are allergic should not eat during the remission period and the attack period.