Eating lobster is a season from May to 10 every year. During this period, crayfish are relatively fat, and the best time is June-August. In the process of lobster growth, the meat quality becomes full in June, and it is the strongest and most delicious time in June, July and August. By September, it "starts to be empty and has no meat".
I. Introduction of crayfish
1, crayfish (scientific name: Procambarus clarki): It is an aquatic animal of Crayfish, Decapoda and Clambridae. Also known as Crayfish, Red and Freshwater Crayfish. It's shaped like a shrimp and its armor is hard. The adult is about 5, 6- 1 1, 9 cm long, dark red, with nearly black nail, and a stripe on the back of abdomen. Young shrimps are evenly gray and sometimes have black ripples. Long and narrow claws. The middle part of the carapace is not separated by a mesh gap, and there are obvious particles on the carapace. The forehead sword has lateral spines or the end of the forehead sword is scored.
2. It is a freshwater economy. Shrimp is widely welcomed by people because of its delicious meat. Because of its omnivorousness, fast growth and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment. Its feeding range includes aquatic plants, algae, aquatic insects, animal carcasses and so on. Crayfish has become an important economic breed in China in recent years. In the process of commercial farming, we should guard against escape, especially into the untouched original ecological water body. Its ecological competitive advantage to local species will lead to destructive harm.
3. This species has a wide range, from northern Mexico to Escambia County, Florida, and from north to southern Illinois and Ohio. It has been widely introduced in the United States and other places, and it has also been introduced to Europe, Africa, East Asia, South America and Central America.
Second, why are crayfish in other seasons not as delicious as in summer?
Because in spring, the shrimp meat of crayfish is very small and not particularly full, and it is dug up by hand. The maturity of crayfish is not enough to eat, but the meat is very fresh and tender at this time. If you want to try it early, you can buy it at this time. The crayfish in autumn and winter can be described as an empty shell, and the shrimp meat is not very delicious and has no taste. Therefore, if friends really want to eat, it is best to taste it in summer, so that your taste buds will feel satisfied.
Third, the introduction of crayfish home-cooked practices
1. Crayfish with garlic
Prepare two Jin of crayfish, and remove the head, line and internal organs of the shrimp, and clean them up. Then prepare some garlic, ginger, onion, pepper, coriander, etc., and cut into small pieces for later use. Then boil the hot oil, add the cut ingredients and stir-fry until fragrant. Then prepare a casserole, put the cleaned crayfish in the casserole, pour in the fried seasoning and soup, cover and cook for 5-8 minutes on medium heat, and finally sprinkle with chopped green onion and coriander to serve.
2. Spicy crayfish
Prepare two Jin of crayfish, and remove the head, line and internal organs of the shrimp, and clean them up. Then prepare some garlic, ginger, green peppers, lettuce, carrots, etc., and cut them into small pieces and stir-fry them. Then heat the oil in the pan again, add the bean paste and stir-fry until fragrant, then pour in the crayfish and stir-fry it with high fire to change color. Finally, add soy sauce, sugar, water and other seasonings and cook it for about 20 minutes with low and medium fire.
Precautions for eating crayfish
1, crayfish contains a lot of bacteria and parasites, and also contains a lot of heavy metals, but they are basically in the head. So when eating, you must go to your head!
2, the shrimp line must be removed, this part is the second dirtiest place after the head.
3. Wash crayfish carefully and seriously.
4. The last point is that the cooking time should be enough, not less than 20 minutes.