It's barbecue season again, especially sitting outdoors, blowing a little wind, eating seafood barbecue, drinking cold beer, don't mention how cool it is. Speaking of barbecue, you have to mention the crawfish. Come to a plate of spicy crawfish, eat while peeling, too spicy to drink some cold beer. That feeling is simply too good. However, the consequences of eating this way often is actually quite serious. Eat too much spicy easy to fire, seafood with beer is easy to cause uric acid is too high, thus triggering gout.

Like crawfish how to improve this situation? Super simple, do not eat spicy crawfish, eat crawfish do not drink beer. If you don't eat crawfish with troublesome flavors, you won't want to drink something cold because it's too spicy. But if you don't put chili peppers, it seems that the flavor is not strong enough. Then you can put some Pixian bean paste to enhance the flavor, you can make the color look bright, the taste is not spicy.

And the crayfish sold outside are neither fresh nor clean, so it's easy to get gastrointestinal discomfort. This time, I must share my cleaning tips with you! I bought some live crawfish at the supermarket, came home and added some salt and vinegar to make them vomit. Then cleaned them one by one under the faucet with a brush. These crayfish were in great spirits and kept struggling through the wash. I didn't really have the courage to cut the scissors. Luckily I had the bright idea to pour some white wine in. After a while, the crayfish were already royally drunk and some of them were still foaming at the mouth. At this point, you can kill them. This cleaned crayfish was superb