Cook the shrimp thoroughly before you cook it. In a polluted environment, crayfish has a particularly strong adsorption capacity, and it may adsorb heavy metals. When it adsorbs heavy metals, it will naturally produce a "capsule" on its head to wrap the heavy metals. Similarly, the head of lobster is the easiest part to accumulate parasites, so head should be removed when eating. It's best to remove the head before cooking.

Besides, the lobster must be cleaned. After buying live lobsters, it is best to keep them in clean water for 24-36 hours, so that they can spit out impurities such as sediment and kill bacteria. When processing lobster, the dirty things in the gills should be removed, because there are many bacteria adsorbed in the gills, so it is best to brush the shrimp shells with a brush.

The roots of lobster claws are the easiest to hide evil and shelter evil, so they must be cut off. In addition, it is necessary to wash the dirt on its body with a brush, and at the same time, the gut line that hides a lot of sediment and bacteria must also be removed, and then it should be thoroughly washed with clean water for 2-3 times.

Key points of lobster selection

1, the first thing to choose is, of course, the live lobster. We must observe it carefully to see if its back is red, bright and clean. If the fluff on its abdomen and claws is white and neat, it is basically raised by clean water. If its appearance is dark red and its belly is black, it may have grown up in a sewer or muddy water.

2. Pinch the shrimp body. It is necessary to choose the shrimp body that is stiff and has complete tentacles. The shrimp meat is more elastic, indicating that the shrimp meat is very good, and the cooked lobster is easy to retain the umami taste of the shrimp meat.

3. Smell the lobster. If you smell the lobster, you can't choose it.

People's Daily Online-Cook the shrimp thoroughly before cooking! Remember three rules when eating crayfish in summer.