This is not enough. It's time to start cleaning the inside of the lobster. Pour some vinegar, salt and water, pour the lobster in and soak it 15-20 minutes, and let the lobster spit out all the dirty things on its body and cheeks. Wash it with clear water several times, which is basic cleaning.
3. It is best to wear rubber gloves when cleaning lobsters: because the pliers of lobsters are particularly large and lethal, it is very painful to be caught. Just in case, it is recommended to wear rubber gloves and scrub the lobster. If you don't have rubber gloves, you can also use plastic gloves to prevent being caught.
4. Hold the head of the crayfish with your hand and turn it over. We can clearly see that there are many dirty things hidden in crayfish. The dirtiest surface of lobster is its stomach and feet, which are wrapped in mud and cannot be cleaned casually.
We need to wash the lobster with strong water column first, and then wash it with strong water column several times to make the soil fall almost.
6. Clean it with a brush at this time. As we all know, the most difficult thing for lobster to clean is its abdomen and claws, which should be carefully scrubbed with a brush. In addition, steel wire balls that are not used at home can also be used to wash abdominal soil. When washing, grab the lobster's back with one hand to prevent it from being caught.
7. After the basic washing, the lobster will be cut. If you cook at home, you can consider cutting off the extra feet of the shrimp except the two tongs, which is more hygienic. If the lobster is small, you can also cut off the tongs together. The tongs are small and have no meat.
8. When cutting shrimp, fresh crayfish are very powerful. To avoid the shrimp pincers pinching hands, first "knock them off", hold the head of crayfish by hand, first cut off the right pincers of crayfish, then cut off the left pincers, and wash the cut shrimp pincers for later use. This is edible, don't throw it away.
9. Cut off your head. It should be noted that some lobster skulls have delicious "yellow", so when you cut them, you can use scissors to cut them at an angle of about 45 degrees below the head, so as to keep the "yellow". Take out the stomach pouch.
10. After cutting the head, dig out the stomach of the black-pouched shrimp with the tip of scissors. You can pinch the middle part of the lobster backwards from the back and pick out the stomach pouch with the tip of scissors.
1 1. After cutting, gently rinse the head of crayfish with running water to remove some attached dirt, and be careful not to wash off the yellow paste.
12, the next step is to remove the shrimp line, hold the middle of the tail by hand and twist it left and right until it is disconnected, and then slowly pull it out, so that the intestines of the shrimp will follow. Shrimp sausage must go, because the contents are dirty.
13. Finally, wash the lobster with clean water for three times before entering the kitchen.