April is coming soon. Did the crayfish come out in April? What should I pay attention to when eating crayfish? The following small series will tell you.
Crayfish is a delicious food, and many people like to buy it and eat it.
April is coming soon. Did the crayfish come out in April? What should I pay attention to when eating crayfish? The following small series will tell you.
1. Did the crayfish come out in April?
Crayfish have been around since April. Generally, crayfish have been around since early March.
Crayfish itself may be a toxic substance, and some of its own ingredients, especially protein, are too raw when the cooking temperature is not enough or the dishes are filled with crayfish. These active proteins will bring harm to the human body after being eaten, such as allergies and food poisoning.
Therefore, when eating, everyone must pay attention to cleaning and cooked food before eating.
Second, the precautions for eating crayfish
1, look at the color recognition of raw and cooked
When cooking crayfish, it must be cooked thoroughly at high temperature, and whether it is cooked can be judged by observing whether the cross-sectional color of shrimp 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.
2, don't eat shrimp head toxins.
"The head of crayfish must not be eaten.
Experts remind that the head of crayfish absorbs and processes the most toxins, and it is also the part that easily accumulates pathogenic bacteria 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.
3. Roasted lobster must be cooked thoroughly.
Lobsters in restaurants are all cooked with their heads together.
In the polluted environment, crayfish has a particularly strong adsorption capacity, and it may adsorb heavy metals harmful to human body. When it adsorbs heavy metal elements, it will naturally produce a "capsule" on its head to wrap the heavy metals.
Similarly, the head of lobster is the easiest part to accumulate parasites, so head should be removed when eating.
Because high temperature cooking can completely kill parasites, crayfish cooking time must reach 30-40 minutes to kill parasites.
If crayfish are processed by roasting, frying, pickling and drunkenness, it may be infected with paragonimiasis after eating.
4. The lobster must be cleaned.
After buying live lobsters, it is best to keep them in clean water for 24-36 hours, so that they can spit out impurities such as sediment and kill bacteria.
When processing lobster, it is necessary to remove the dirty things in the cheeks, because there are many bacteria adsorbed in the cheeks, and it is best to brush the shrimp shells with a brush.
The roots of lobster claws are the easiest to hide evil and shelter evil, so they must be cut off.
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.
From the above, we can know that crayfish came out in April, and friends who like to eat can also buy it. Although it is delicious, we should also pay attention to some related matters. I hope this article can help you.