1 Generally speaking, if you want to judge whether the crayfish is cooked or not, you can eat it directly. If the crayfish's shrimp meat is not soft and chewy when you bite it, and it is accompanied by fresh juice, then this lobster meat is generally cooked, otherwise it is usually not mature enough and needs to be cooked again. You can also observe whether the cross-section color of the bitten lobster meat is consistent. If the whole cross-section color is pink, then this crayfish is usually cooked. If the crayfish is boiled in water, it needs to be boiled for more than 10 minutes. For those crayfish that have just changed their shells, it takes about 10 minutes. If they are older, it takes about 15 minutes.

2. Crayfish (scientific name: Procambarusclarkii): It is an aquatic animal of Crustacea, Decapoda and crayfish. Also known as Procambarus clarkii, red crayfish and freshwater crayfish. Shaped like a shrimp with a hard shell. The adult is about 5.6~ 1 1.9 cm long, dark red, with a nearly black shell and a wedge-shaped stripe on the back of the abdomen. Young shrimps are uniform gray, sometimes with black ripples. Long and narrow claws. The middle part of the carapace is not separated by a mesh gap, and there are obvious particles on the carapace. The forehead sword has lateral spines or the end of the forehead sword is scored.

3, it is a freshwater economic shrimp, which is widely welcomed by people because of its delicious meat. Because of its omnivorousness, fast growth and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment. Their feeding range includes aquatic plants, algae, aquatic insects, animal carcasses, etc. When food is scarce, they also kill each other. Crayfish has become an important economic breed in China in recent years. In the process of commercial farming, we should guard against escape, especially into the untouched original ecological water body. Its ecological competitive advantage to local species leads to destructive harm.

4. This species has a wide range, from northern Mexico to Escambia County, Florida, and from north to southern Illinois and Ohio. It has been widely introduced in the United States and other places, and it has also been introduced to Europe, Africa, East Asia, South America and Central America.