You can also look at the cooking time. Crayfish weighing about three pounds will be cooked in about ten minutes.
Or judging from the taste, the bitten lobster meat has the same color, chewy meat and no fishy smell, and is full of juice.
It means that the crayfish is ripe. The raw crayfish is reddish brown, while the cooked crayfish is bright red and bright. The color of crayfish changes because protein is not heat-resistant. After high-temperature cooking, protein in shrimp shells will be carried out.
Decompose and turn red. The cooking time of crayfish is determined according to the number and size of shrimps. The crayfish with a weight of about 3 kg will be cooked in about 10 minutes when it is boiled until the tail of the shrimp is bent, but it can't be steamed for more than 15 minutes, which will affect the meat quality of crayfish for a long time.
The color of the lobster meat bitten is the same, the meat is not soft and chewy when bitten, and the juice is sufficient and there is no fishy smell.
The delicious taste of shrimp meat is more obvious than that of cooked crayfish.
Crayfish will be cooked for about forty minutes. Generally speaking, the crayfish washed and soaked in clear water for two hours, and then boiled in hot water for about 40 minutes, the parasites inside are almost killed, and the lobster meat is basically cooked. The undercooked lobster meat may contain bacteria and parasites, which may cause food safety problems and make people uncomfortable after eating, so the cooking time of crayfish must reach about 40 minutes before eating the lobster meat safely.