Tools/materials: clean water, edible salt, white vinegar, crayfish, scissors, brushes, etc.
1, soaking in water
First of all, after buying crayfish, don't cook them in a hurry, but soak them in clear water for a day. The vitality of crayfish is relatively tenacious, so don't be afraid that crayfish will die after soaking in water for a day. When crayfish are soaked in clear water, they will continuously spit out water, and at the same time, crayfish will also spit out sediment and dirty things.
Therefore, if you see that the water is turbid, you'd better change the clean water, so as to clean up the crayfish better. If time is tight, you can add some edible salt and white vinegar to the water. These two condiments are more exciting for crayfish. After being stimulated, crayfish will vomit sand crazily.
2. Wash crayfish
After the crayfish can't spit out any sand, you can wash the crayfish, because the crayfish shell is also very dirty, and it is impossible to completely clean the dirty things on the shell by soaking alone, so you must brush it well. When washing, it is best to find a small brush or toothbrush that is not used, and brush the shell of crayfish well, and it is best to brush the abdomen several times, because there is a lot of sediment in the abdomen of crayfish.
When cleaning, remember to hold down the pliers of crayfish to avoid being scratched by the pliers of crayfish. In addition, it is best to wash crayfish with flowing water, and brush them at the same time, so that dirty things can flow into the sewer with the water flow and prevent the dirty things from flowing into the basin and polluting other crayfish twice.
3. Remove internal organs
The internal organs of crayfish are also very dirty, especially in the stomach, where there are a lot of bacteria and dirty things, while the internal organs of crayfish are in the head, so after cleaning crayfish, you can use scissors to cut a knife obliquely at two-thirds of the head of crayfish. After cutting it out, you will find that there are some black substances in the head of crayfish, which is the stomach of crayfish, and it is best to get rid of it.
However, crayfish may also have shrimp yellow on their heads, which is very nutritious and delicious, so be careful when handling it, just remove the black substance and don't cut off the shrimp yellow.
4. Go to the shrimp line
When cleaning crayfish, you must remove the shrimp line, which is equivalent to the intestine of crayfish and contains a lot of dirty things. So after removing the internal organs of crayfish, you can grab the tail of crayfish, twist it slightly from left to right, and the middle piece will be twisted off, and then pull it out along the curvature of shrimp, and slowly the shrimp line will be pulled out.
Precautions for crayfish purchase
1, variety selection: the color of crayfish can be divided into red and cyan, and both kinds of crayfish taste good. But the green shrimp is more tender, the shrimp shell is easy to remove, and it tastes better.
2, advantages and disadvantages: crayfish with red color, soft body and broken legs are not fresh and try not to eat; Rotten crayfish are inedible.
3, period selection: the best time for crayfish is from May to October, and it is full of meat and fat.
4. Environmental choice: Because crayfish have strong viability and can survive in clean water and sewage, we'd better choose those crayfish from producing areas with good water quality and relatively light pollution when purchasing, and distinguish whether crayfish grow in clean water or muddy water. First, look at the back, which is bright red and clean, and then look at the fluff on its abdomen and claws. If they are all clean and tidy, they are basically grown in clean water.