Cooking crayfish must be thoroughly cooked at high temperature, so as to ensure the killing of bacteria and parasites in lobsters. Never eat dead lobster. Because lobster is a high-protein organism, it contains many bacteria. When the lobster dies, the bacteria decompose immediately, and people are easy to be poisoned and have diarrhea after eating it.
In addition, whether lobster is washed with shrimp powder can't be tasted just by eating, but it can be identified by observation. Crayfish washed with shrimp powder often look clean and have bright colors. But corroded crayfish and shrimp tongs are easy to fall off. If there are few crayfish and shrimp tongs on the dining table, it is more likely to use shrimp washing powder.
When it comes to distinguishing the advantages and disadvantages of crayfish, it is actually very simple. Fresh crayfish are bright and full in color, firm in meat, and somewhat elastic and chewy. If it is a crayfish that has been left for a while or has died, the meat is tender and looks empty and not full.
13 sweet lobster was popular for some time, so you should be careful about the hygiene of this kind of thing. They all grew up in the gutter by the ridge. Fortunately, most of the popular "crayfish" are mainly farmed and relatively clean. But it's better to be careful If eaten raw or half cooked, it may infect people with parasites. So crayfish must be cooked, because high temperature can completely kill parasites.
How to tell if crayfish is cooked? The method is simple, just one bite. If the meat is not soft and chewy, and there is juice flowing out at the same time, it is cooked; Also, observe whether the color of the bitten section is consistent, and it will be cooked if it is consistent.