Crayfish is not seafood, but a freshwater economic shrimp. It has a variety of eating habits, fast growth and strong adaptability. Its protein content is high, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed back to health after illness. Later, some people spread rumors, which really did harm for a while. For example, crayfish lived in sewage and ate domestic garbage? Crayfish comes with parasites? Foreigners don't eat crayfish, which is actually a kind of worm, and eating crayfish is easy to get sick. Later, these rumors about crayfish were broken one by one from a scientific point of view, and crayfish slowly returned to the public's field of vision.
Crayfish are different from red-shelled shrimps. Because of their colors, they are called green shrimps and red shrimps in the market. Why there are two colors? This depends on their living habits.
The growth of crayfish is accompanied by molting, and it grows up every time it molts. The life of crayfish can be divided into four grades, namely, green shrimp, green shrimp, medium red shrimp and red shrimp, which seems to be an evolutionary process. The heavier the color, the younger the crayfish is, and the crayfish can molt1kloc-0/times in its life. If you choose red shrimp,
Crayfish molts its shell surface 1, and the whole body of freshwater shrimp is clear, molting for 2-3 times, with soft shell and full meat.
2. The green and red shrimps are red in color, shelled 4-5 times, with hard shells, full meat and relatively large heads.
3. Only the abdomen of the medium red shrimp is blue, the other parts are red, the shell is a little hard, and the body is strong.
4, the red shrimp is red all over, has been molted for 6-7 times, and has entered the old age, and the meat is firewood.
When it matures, the number of molting will decrease immediately, and it is likely to become once every two to three years. There are many green-shelled shrimps in Jiangsu and Hubei, because the water quality here is good, and crayfish molt in a normal order. If the water resources are poor, crayfish will have a subconscious mind of self-protection, actively reduce the number of molting, enhance the thickness of lobster shells and the size of pliers, and fight against the harsh environment.
Normal shrimps are all green shrimps, and green shrimps represent the normal growth of shrimps, which only turn red slowly when they grow old. From the taste, the meat quality of green-shelled crayfish is fuller and more delicate, and the taste is tender and smooth. There are a lot of red-shelled crayfish in the market, with bright red shells, hard texture and thick back shells, which are a little bigger than green shrimps, but the meat quality is not as delicious as green shrimps. Although the colors are different, they are still the same species.
Do crayfish choose "red shell" or "green shell"? You should choose "green shell", which is not only full of meat, thin and easy to peel, but also easier to taste in cooking and tastes better. Therefore, it is the first choice to make crayfish with green shell at home, which is tender and easy to taste and very clean. The number of crayfish with green shell is small and rare, but the price is a little more expensive than that of crayfish with red shell. If it is the same price, remember to choose crayfish with green shell first.