Crayfish with gout is a seafood with high purine content, which is very easy to cause uric acid increase, so patients with gout should try not to eat crayfish. Pregnant mothers, the elderly, children and the infirm can easily cause acute gastroenteritis and parasitic diseases, especially pregnant mothers, the elderly, children and the infirm, if crayfish are not scrubbed neatly or boiled. Therefore, this group also needs to prevent eating lobster.
The correct way to eat crayfish must be boiled and thoroughly cooked. Because there are many eggs in crayfish, when cooking crayfish, you must ensure that the crayfish is boiled and thoroughly cooked before you can get out of the pot. Because sparganosis can only be killed under the condition of continuous high temperature. Part of the shrimp brain must not be eaten by crayfish. The shrimp brain is an area where sparganosis is very easy to gather, so it must be removed when eating crayfish.
Be sure to remove the shrimp line. The shrimp line is the shrimp sausage we are familiar with, and the shrimp sausage is an area where heavy metals exceed the standard, endotoxin and stains gather. Therefore, after people buy crayfish back, they must pick out the shrimp line before cooking! When taking crayfish, try not to drink too much beer and sprinkle with vitamin b2 1, which can promote the further dissolution of bleaching chemicals, lead to the increase of uric acid in the blood and cause gout.
How to make crayfish Materials for spicy crayfish: crayfish 1 000g, pepper 25g, dried Chili 50g, star anise 2, Amomum villosum 2, cinnamon 2, onion 1 root, garlic 4, ginger1block, chafing dish 150g.
Practice: ① Wash crayfish and reserve them, cut ginger and garlic into pieces, and cut onions into strips. 2 Add some oil to the pot to boil, and pour in onion and garlic to saute. ③ After the aroma overflows, pour in the pepper and dried chilli. (4) Stir-fry until the shell is bright and bright red. ⑤ Break the chafing dish into several pieces, add them into the pot and stir well. ⑥ Add Amomum villosum, Illicium verum and Cinnamomum cassia, and add appropriate amount of cold water to 1/2 of the food. ⑦ Turn to slow fire, stew for 20min, and turn to high fire to collect juice.
Steamed crayfish materials: crayfish, soy sauce, rice vinegar, cold boiled water, white sugar, Chili noodles, high-alcohol wine, rice wine, pepper, onion, ginger, garlic and edible oil are appropriate.
Practice: ① Wash crayfish and reserve them. ② Add a proper amount of cold water to the stainless steel steamer, add ginger slices and green onions, and add a bottle of high-alcohol wine. ③ Put the washed crayfish into a large basin, add a spoonful of rice wine and mix. (4) put ginger slices on the steaming grid. Pour in the crayfish mixed with rice wine and cover it immediately. ⑤ Shoot, steam in stainless steel steamer for six or seven minutes, then turn off the fire, and steam in virtual heat for 2 minutes.
⑥ Making dipping sauce: Put soy sauce and rice vinegar into a small plate according to the ratio of 1: 1 and mix well. Pour in a small spoon of cold water, add white sugar and stir until the sugar remains, and add a large spoon of Chili noodles as seasoning. Beat the oil in the cold pot, and after the oil is burned, the onion and garlic are hot and the pot is crispy. Pick up onion and garlic, pour in pepper and fry until fragrant; Pour the fried oil into the seasoning bowl and make the seasoning.