The crayfish can be blanched or not before cooking, which will not affect the final edibility, but there will be some differences in taste and hygiene, so blanching or not depends mainly on personal preferences.

Blanching crayfish can reduce its own fishy smell, kill most parasites and bacteria, and make it safer to eat, but the meat quality may be tight. If it is not blanched, the lobster meat will be more delicate.

2 crayfish drowning with cold water or hot water, it is recommended to use cold water to cook.

When the crayfish are blanched, it is ok to put them in the pot with cold water or hot water, but it is generally recommended to put them in the pot with cold water. Because the main ingredient of crayfish is protein, lobster meat tends to shrink strongly if hot water is directly used, which will affect the taste.

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

3 How long does it take for crayfish to drown? It is generally recommended to take about three to five minutes.

When drowning crayfish, it is generally recommended to control the time to about three to five minutes. If the blanching time is too short, it is easy to reduce the blanching effect, not only the fishy smell is difficult to remove, but also the sterilization and cleaning effect will be weakened.

However, if the blanching time is too long, the meat quality of crayfish will become firm, it will be very old to eat, and it will be difficult to taste when cooking in the next step, which will affect its taste.

4 what is recommended for crayfish drowning? Put some salt.

You can clean the crayfish before blanching, and if you have time, you can remove the inedible parts such as shrimp thread and shrimp head, then put the treated crayfish in a cold water pot and blanch with two spoonfuls of salt.

Adding salt can not only keep the bottom flavor of crayfish in the frying process, but also make it easier to taste in the subsequent cooking process, and also make lobster meat firm and make it taste better.