Hold the shrimp head in one hand and the shrimp tail in the other, squeezing the crayfish body. Stick your thumb into the shrimp head. Pull the shrimp out hard. Hold the shrimp tail and pull out the whole shrimp meat. The shell, head, intestine, parotid gland and internal organs of crayfish, as well as the soup and ingredients made when cooking crayfish, are not edible.
When eating crayfish, you need to eat shrimp meat and shrimp yellow. It is best not to eat it in other places, especially the internal organs of shrimp heads. First, the taste is not good, and second, the ingredients are complex, which may be harmful to the body.
Many people only eat the belly and tail of crayfish. Crayfish pliers are too sharp to open. In fact, the meat in the pliers is tender, which is more delicious than the meat in the shrimp belly and tail. When eating crayfish, if you open the pliers and eat together, the food satisfaction is very high.
Matters needing attention in purchasing crayfish
1. Observe appearance: the appearance should be intact, bright and shiny, without discoloration, blackening or greening.
2, smell: fresh crayfish should have no odor, if you smell a pungent smell or feel that the taste is wrong, it means that it is not fresh or has quality problems.
3. Look at the size: crayfish of moderate size is delicious and easy to cook. If it is too small, there is not enough meat. If it is too big, it will take a long time to cook.
4. Choose crayfish with smooth surface and complete shell. This crayfish is not only delicious, but also full of meat.
5. The activity of crayfish is also one of the important indicators to judge freshness. When shopping, you can pat the tail of crayfish gently. If they can react quickly, they are very positive and fresh.