The correct way to store lobsters should be this. First, drain all the water from the cleaned lobster, and then find a clean and airtight sealed jar to arrange them in turn. Here is the most important step. Take down the most common white sugar at home, pour some on the lobster, and then change hands to wipe it evenly, so that the surface of each shrimp is covered with white sugar. After spraying, the outer cover of the sealed can should be tightly covered, and finally it can be safely stored in the refrigerator. In this way, lobsters can be stored for a longer time without accelerating the qualitative change of shrimps.
Lobsters stored in this way are particularly convenient to use. When you want to eat, you can take it off and cook it at once. There is no need to clean it again. Some people may wonder what kind of unpopular way this is, but fishermen who grow up by the sea know that this way is often used to store seafood caught on wooden boats, and it is really useful.
If you don't want to cause consumption and want to keep shrimp for a longer time, there is also a method, but the relative first method will be more complicated, but the preservation time will be longer. After the lobster is cleaned, remove the shrimp line, then boil it in a pot with appropriate cold water, then pour in a small amount of ginger, sugar and rice wine, and put the processed lobster in and cook it. After boiling, let it dry outside, and it will dry in about 2-3 days. The lobster made in that way can be stored for a long time, and you can use it as a fresh and delicious seafood snack to satisfy your hunger. You can also add two when cooking a little porridge or noodles. It's delicious!