Hold the shrimp head in one hand and the shrimp tail in the other, and squeeze the body of the crayfish. Stick your thumb into the shrimp head. Pull out the shrimp by force. Hold the shrimp tail and pull out the whole shrimp meat. The shell, head, intestines, parotid glands and internal organs of crayfish, as well as the soup and ingredients made when cooking crayfish, are inedible.
When eating crayfish, you need to eat shrimp meat and shrimp yellow, and it is best not to eat it in other places, especially in the internal organs of the shrimp head. First, the taste is bad, and second, the ingredients are complex, which may be harmful to the body after eating.
Many people only eat the belly and tail of crayfish. The pliers of crayfish are very sharp, so they are too lazy to open them. In fact, the meat in the pliers is very tender and tastes better than the meat in the belly and tail of shrimp. When eating crayfish, if you open the pliers and eat them together, the food satisfaction is very high.
Matters needing attention in purchasing crayfish
1. Observe the appearance: the appearance should be intact, bright and shiny, without discoloration, blackening or turning green.
2, smell: fresh crayfish should have no odor, if you smell a pungent smell or feel the taste is wrong, it means it is not fresh or has quality problems.
3. Look at the size: crayfish with a moderate size is delicious and easy to cook. If it is too small, the meat is insufficient. If it is too big, the cooking time will be longer.
4. Choose crayfish with smooth body surface and complete shell. Such crayfish not only tastes good, but also has plump 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 respond quickly, they are very active and fresh.