N ways to eat crayfish

It's summer, and it's time to eat crayfish! In the past, it was said that "where there is a well, you can sing willow words". Now, in a crowded place, you must cook lobster. If China people have a totem for midnight snack, it must be crayfish. The banquet in summer night, without crayfish, is just like a dragon without finishing touch, which always makes people feel that something is missing, which is really a pity. In Jiangsu, Zhejiang, Shanghai, Guangdong, Guangzhou, Beijing, Tianjin, Hubei, Yunnan, Guizhou and Sichuan, crayfish set off a wave of consumption every summer and autumn, becoming a "seasonal food" in restaurants, hotels and even roadside stalls in cities.

According to statistics, the faithful eaters of crayfish are all beautiful women

Beautiful women are also the best eaters of crayfish

Of course, there are many star lineups!

crayfish is also the favorite of foreign beauties

This is the most advanced way to eat crayfish!

The crayfish, whose scientific name is crayfish, is about 1cm long and weighs about 5-7g, and its whole body is dark red. This kind of lobster is not a real seafood lobster, but a kind of freshwater soil lobster that lives in rivers, lakes, ponds and ditches and takes aquatic plants, algae and aquatic insects as the main food sources. It is widely welcomed by people because of its delicious meat.

Crayfish's origin

One side is nourished by water and soil, and the crayfish grown in different environments and waters have very different meat quality and taste. In China, crayfish are mainly distributed in five major producing areas, and each has its own characteristics.

1. The Soviet Union

mainly produces Xuyi, Nantong, Xinghua and Jinhu, especially Xuyi, which has developed into a famous lobster capital in China. The crayfish in Xuyi County (a national ecological demonstration county) grew up in the 1,-mu Hongze Lake with clear and pollution-free water quality, feeding on natural aquatic animals and plants. Its characteristics are fat, tender meat, white teeth and full shrimp yellow, which is not the same as the crayfish growing in sewage ditches.

The 3,-person lobster banquet in Xuyi was spectacular.

The lobster banquet in Xuyi consumed 3 tons in one night.

Besides Xuyi lobster, Shaobolong shrimp in Yangzhou, Jiangsu Province is also famous. Shao Bo is the intersection of the Huaihe River, the Canal and the Yangtze River. It is surrounded by five lakes, namely Shaobo Lake, Lu Yang Lake, Xingdang Lake, Wensi Lake and Ailing Lake, and is full of water wetlands. The unique natural conditions endow Shaobolong shrimp with outstanding endowment. From the appearance, Shaobo Lake lobster has a reddish shell, a white belly, a big and full head and tender meat. In just a few years, "Shaobolong Shrimp" has become famous and has become a lobster gourmet sanctuary in Jiangsu, Zhejiang and Shanghai.

2. Hubei

Qianjiang, Huanggang and Chibi are the main producing areas. In May 21, Qianjiang City, Hubei Province was rated as "the hometown of crayfish in China". Qianjiang belongs to the ancient Yunmengze area. There are many lakes and rivers in the territory. It is known as the "three rivers" and "four lakes" and is rich in water resources. Not only is there much water, but also the water quality is good. Qianjiang has taken a series of measures, including special personnel to dredge the river and weekly inspections of the river, to ensure that the water quality in the territory is good and suitable for the growth of crayfish. In 215, the crayfish culture area in the city reached 3, mu, and the crayfish series products were exported to more than 3 countries and regions such as the United States, the European Union and Japan.

3. The Jiangxi system

is mainly produced in Jiujiang, a city around Poyang Lake. Different from the artificial culture of crayfish in many places, most of the crayfish in Jiangxi Province are produced in Poyang Lake basin, a "clear water in one lake" in China, and most of them are wild and naturally caught. With its fresh water quality and abundant aquatic plants, Poyang Lake has created a white belly, red shell and original ecology crayfish, and won the reputation of "a clear lake produces good shrimp".

4. Anhui

Hefei and Chaohu are the main producing areas. Hefei is the freshwater lobster capital of China. After years of development, Hefei has formed a professional industrial chain of breeding, processing, sales and export. When you travel to Hefei, you must try the crayfish there!

5. Shandong

Weishan Lake in Jining, Shandong Province is also one of the major crayfish producing areas in China. The rich biological bait resources and suitable water depth, water quality and climate in Weishan Lake provide superior conditions for the growth and reproduction of crayfish. Weishan Lake is listed as the first batch of national excellent germplasm of snakehead and freshwater shrimp in conservation zone. The crayfish caught here need not be cleaned with any chemicals, but can be cleaned with water. Its large size, high meat yield, white meat and delicious taste are deeply loved by consumers at home and abroad.

How to eat crayfish

For foodies, how can crayfish be eaten in just one way? You can also point out seven or eight different flavors by casually counting the index. Especially in recent years, the competition in the crayfish industry is fierce. Chefs have tried their best to attract customers and introduced many new flavors, such as cheese crayfish, salted egg yolk crispy crayfish, chilled crayfish, etc. I will choose a few of them to take stock!

Spicy crayfish

The classic eating method of crayfish is spicy and delicious, with bright red color and tender meat, which is the best choice for midnight snack in summer.

Thirteen-spice crayfish

is made of crayfish, a special ingredient of thirteen spices (mixed with dozens of Chinese herbal medicines), and materials such as pepper, pepper, onion, ginger, garlic, salt and sugar. Hemp, spicy, fresh, fragrant, sweet, tender and crisp, the taste is very rich and layered, the meat is firm and tasty, and the fragrance is unique and slightly sweet.

Braised crayfish

The secret sauce is marinated first and then soaked. The sauce is rich, salty and delicious. Fresh with spicy, spicy with sweet, let people eat more and love, can't stop.

Iced crayfish

Innovative dishes! Since its appearance, it has been sought after by countless people! The color and fragrance of a plate of chilled shrimp are all testing the chef's handling skills. Without too much seasoning, it is necessary to keep salty, fresh and fragrant, which is a great test of the quality of lobster. When eating, I feel ice-cold and cool, and the meat is super tight and smooth, which is delicious and refreshing. It is the first choice to cool off in summer!

crayfish with garlic paste

This is a "tasty" dish ~ Some people may not like it very much, but some people love it very much! Stir-fry pepper, garlic paste and soy sauce in the pan, and add white sugar to refresh the taste, so that the lobster can absorb the garlic flavor to the greatest extent, but it does not lose the fresh sweetness of the clear water shrimp. The garlic flavor at the entrance is pleasant, the teeth and cheeks are fragrant, and even the shrimp shells are super tasty.

Crayfish with cheese

No matter what ingredients it is, as long as it is paired with cheese, there is nothing bad! What's more, it's a lovely crayfish! The shell is crispy and crispy, and the outside is wrapped in a layer of delicious and attractive cheese. The meat inside is super white and tender. . . Give me a dozen quickly!

lobster noodles

A large bowl of noodles is slowly covered with a layer of lobster tail, which is matched with vegetables, fungus and silver teeth. The rich soup makes the taste completely penetrate into the noodles, and the bowl is full of crayfish yellow, which really makes people drool!

durian lobster

It's a dark dish for people who don't like durian, but for those who like durian, they simply can't love it anymore! The delicious durian meat entrance melts instantly, and the crayfish is tender and elastic. The two are combined together, sweet and soft, and durian meat mixed with shrimp yellow, which is almost full of cheese. It is really delicious to tears.

Precautions for eating crayfish

1. It is best to eat crayfish from May to October

At this time, shrimp is the most plump, firm and tender.

2. Dead shrimp can't be eaten!

It is likely to be dead shrimp with strong fishy smell and soft and inelastic body. Try not to eat it. Poisoning may occur after eating dead shrimp. Need special attention.

3. When eating crayfish, you should pay attention to the shrimp gills

Because gills are the respiratory organs of crayfish, impurities in the water must be filtered by gills. Shrimp raised in shallow water will turn black because there are many impurities in the water. The shrimp with white shrimp gills shows that it was raised in clean water and can be safely eaten.

Video report: 9 people who ate crayfish suffered from myolysis

4. The dirtiest part of crayfish: the first shrimp line in the head

Bacteria, parasites and heavy metals such as lead, mercury, manganese, chromium and arsenic contained in crayfish are basically in the head, so the head must be removed when processing or eating. It is necessary to remove two gills, remove fine claws, remove shrimp lines and scrub shrimp shells. The gill hairs of crayfish, the roots of fine claws and shrimp shells are easy to absorb bacteria, hiding evil and accommodating evil; The shrimp line is the second dirtiest place for crayfish after the head.

5. It is not advisable to eat a lot of fruit or take vitamin C tablets after eating shrimp.

Crayfish contains a high concentration of "pentavalent arsenic compound", which is harmless to human body, but after taking vitamin C tablets, it can turn the original non-toxic arsenic compound into toxic arsenic trioxide, which can endanger people's lives.

How to eat crayfish correctly

Hold your hand (grab the lobster tongs with your hand);

give a gentle kiss (taste the lobster);

Lift the red veil (peeling the head and breastplate of lobster);

untie the red belly pocket (tear the belly of the lobster);

Pull down the red trousers (pull off the tail section and tail limb);

let you eat enough (get addicted to lobster).

1. Bite your head and eat yellow

Shrimp yellow is delicious and nutritious, which is the most precious place on shrimp. Some people just throw away the shrimp yellow, which is really a waste of time! Unscrew the shrimp head, gently sip the shrimp yellow at the back end of the head, and mix the soup of fried lobster with the delicious shrimp yellow. This taste is really wonderful and incomparable! (note: only eat the back end of the shrimp head, and the stomach sac in the front of the shrimp head cannot be eaten! )

2. Eat shrimp tongs

Peel off the shrimp tongs, then hold the movable one on the shrimp tongs, grab the bottom and shake it a few times, grab the root of the shrimp tongs, and quickly pull out the shrimp meat.

3. Peel the shrimp shell

Crush the shrimp shell with both hands, then peel off the shrimp tail along the belly and pull out the shrimp meat to enjoy.

4. Take the shrimp line and eat astaxanthin

Take the white meat off the back of the shrimp line and don't throw it away, that's where the astaxanthin is the most on the shrimp. Astaxanthin has the functions of antioxidation, anti-aging, anti-tumor and prevention of cardiovascular and cerebrovascular diseases.

Foreigners don't eat crayfish? Rumors!

It is rumored that crayfish are dirty and foreigners don't eat them. In fact, this is completely nonsense. Crayfish originated in North China, mainly inhabiting the Gulf Coast. In the 198s, when Americans just discovered that crayfish could be eaten, the people of Louisiana in the United States ate 7% of the crayfish in the world. The French have been eating crayfish for hundreds of years. Sweden even has a lobster festival with a history of hundreds of years.

In the past, Europeans and Americans ate crayfish mainly by catching wild resources, so the quantity was not too large. When China began to export cheap crayfish, they immediately increased the crayfish consumption from negligible to 6,-8, tons a year, of which 8% came from China. Thirteen-spice crayfish from China even won the delicious championship of the crayfish festival in Sweden.

When making crayfish, foreigners will use a large soup pot similar to the drum of a washing machine to put water and a big bag of kajiang powder, mainly including tabasco pepper, lemon, pepper, celery powder, bay leaf, ginger powder, coriander seed, mustard seed, onion and salt, then pour in the crayfish, and stir slowly while cooking, but the crayfish will be fully stirred. Some vegetables such as potatoes, carrots and corn may be added when cooking, which is also in line with their food culture. The crayfish cooked in this way is somewhat similar to China's "Ma Xiao". It is spicy and spicy, and its taste is very strong.

Besides, foreigners will make crayfish into other dishes. The famous Crawfish gumbo, crayfish pie, crayfish mixed rice, crayfish macaroni and cheese, etc. Therefore, if foreigners hear rumors that they don't eat crayfish, I believe they will burst into tears and throw their spicy crayfish and thirteen fragrant crayfish at him.

Crayfish gumbo

The copyright of this article belongs to the original author.

Do you know the world's delicious food?