Crayfish don't have to be fried before frying, or they don't have to be fried. Under normal circumstances, the purpose of frying crayfish before frying is to fry the shrimp meat of crayfish to have a stronger fragrance, and the meat quality will be more juicy, but compared with the crayfish that has not been fried, the meat quality that has not been fried will be more tender.

Do crayfish have to be fried before frying?

Crayfish fried directly without frying will be more tender in meat quality, and its nutritional value will be completely preserved, because the meat quality is not in direct contact with high-temperature oil and soup.

However, it is suggested that the frying step before the super-value lobster should be decided according to your own preferences, because frying is not a necessary step.