5. How to prevent the crayfish meat from being scattered 1? Fry it first to make the lobster meat firm, and marinate it before, and the lobster meat will taste in advance, so the crayfish made in this way is tender and not loose, and it is also very tasty.

2. When frying crayfish, the oil should be fully heated, and the crayfish should be put in when the chopsticks are visible to bubble.

3, crayfish should not add too much water, wait for it to cook for about 30 minutes, and after it is fully flavored, turn to the fire and directly collect the juice.

4. When selecting crayfish, you should choose the one with complete shape, even head, close head and body connection, bright red color and lively activity. In addition, you should choose the brand with big brand and guaranteed quality in packaging crayfish to avoid adulteration of dead shrimps.

6 why the meat of lobster shrimp is not fresh after the lobster shrimp line is removed.

When the shrimp line is removed from the live shrimp, the problem that the shrimp meat becomes loose will not occur. However, if the shrimp line is removed from the dead shrimp, the meat will become loose, and it is not delicious. In addition, once the seafood such as shrimp meat dies, its histamine acid will be decomposed into substances harmful to human body by bacteria. There are also pathogenic bacteria and toxic substances in the intestines and stomach of shrimp, which are easy to rot and deteriorate after death. Moreover, with the extension of the death time of shrimp, more toxins will accumulate in the shrimp.