There is no difference between spicy crawfish and taste shrimp, because spicy crawfish is also called taste shrimp.

Spicy crawfish, also known as taste shrimp, Changsha taste shrimp, spicy crawfish, is a famous local snack in Hunan. Spicy crawfish is made of crawfish as the main ingredient, with chili peppers, peppercorns and other spices. After the dish, the color is red and bright, the taste is spicy and fresh aroma.

Crayfish nutritional composition and sea shrimp are comparable, are high protein, low fat, protein content of the overall 16% to 20% or so, the fat content of less than 0.2%. And the fat contained is mainly composed of unsaturated fatty acids, suitable for human absorption. Shrimp meat within the zinc, iodine, selenium and other trace elements to be higher than other foods, at the same time, it is tender muscle fiber, easy to digest and absorb.

Expanded Information:

To do the spicy crayfish notes:

1, crayfish in the cooking before, soak in water for two or three hours, brush clean and remove the shrimp head that is easy to adsorb heavy metals and bacteria, and then high temperature cooking.

2, try to choose fresh soft shell crayfish. Bright color, belly claws on the fluffy white neat crayfish, is a clean water raised.

3, the market is a mixed bag, health is not guaranteed, appropriate food can be.

4, good lobster if the tail curled, that is alive in the pot. Dead lobster may cause lead poisoning, do not eat.

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