2. The most important thing is to choose crayfish. The best time for crayfish is from May to 10. It's full of meat and fat, and even the three sections on the big claws are full of elastic teeth and snow muscles from beginning to end.
3. Look at whether the crayfish is clear water or muddy water, look at the back, the red is clean, this is acceptable, and then look at its belly fluff and claws. If it is white and clean, it is basically raised in clear water.
After all, crayfish are humus-eating corpses, and bacteria and toxins will only accumulate more and more, so try to buy lobsters that have just grown up, which are too small. After all, they are tasteless. This requires you to look at the color of your skin. Old lobsters are red, black or red with metal gray, while young lobsters are bright and have a natural and healthy luster. Just touch its shell with your hand, it's hard and hard, and it's old. We just change the shell when we grow up, so we want to buy a soft shell.
Cleaning and pruning crayfish
1. Cleaning the surface of crayfish is not enough. Because of the environment in which crayfish grow and the food they eat (sludge and microalgae, etc. ), be sure to clean the inside of crayfish before eating.
2. Since crayfish grew up eating sludge and microalgae, it should be cleaned up!
This is a crayfish with its head and shell peeled off. We can see that the gastric sac is a digestive organ, which is very dirty! This must be removed.
4. There is something in the abdomen of crayfish, which is responsible for decomposing the nutrients transmitted by the stomach pouch. Its function is similar to that of intestines, so it must be removed! Just grab the wings in the middle of the crayfish tail with your hands and you can pull them out.
5. But there is delicious' yellow' in the skull of crayfish, so when washing again, it can be cut at an angle of about 45 degrees below the head, and the stomach sac can be taken out while retaining the' yellow'. Finally, remember to rinse carefully with fine water.
6. From this angle, we can see that the mouthparts of crayfish have been removed. Actually, it's not that you can't clean it, but you're too tired. Just cut it off. After washing all the crayfish, you can start cooking, but prepare the seasoning.
Hotel pruning method
In fact, the lobster in the hotel only masks its fishy smell with thirteen incense and other heavy flavors. They may not clean lobsters correctly to save time, and it is more likely to make lobsters look complete and beautiful.
1, cut off most of the split shells, and then use scissors to pick up the black rustling stomach sac on the exposed head and back;
2. Cut off the shell from both cheeks, and then cut off the beard obliquely;
3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the black intestines;
4. Cut a knife vertically on the back, which is more delicious (this move is dispensable, depending on your skills and hobbies);
5. Brush it with a toothbrush under tap water, up and down, left and right. Note: Be careful not to wash the shrimp yellow! Then drain the water.
Matters needing attention
Rinse with clear water to avoid harmful substances remaining.
Choose clean lobster.