How to pick lobster, how to pick lobster

Choosing delicious food can ensure the nutritional value of food, among which lobster is one of the most commonly eaten by us, so we must choose it when buying, but many people do not have a special understanding of the method of selection, let's take a look at what kind of lobster is good!

Whether it is a supermarket or a seafood store, there will be lobster**, friends who like to eat lobster will have problems when buying, and the lobster often bought is not satisfactory. So how to choose a big lobster? First of all, pay attention to the geographical differences.

To make a high-quality lobster dish, you must choose lobsters from the central waters of Hongze Lake, where the lobsters are large, the flesh is elastic, and there are few peculiar smells, and the cooked lobsters tend to retain the umami of the shrimp meat. Secondly, when selecting lobsters, focus on raw and live lobsters, and then further observe the amount of meat and whether the meat is delicious or not. The lobster head and body are uniform, the shell is thin and smooth, the body is large, the action is lively, and the gap between the shrimp head and the torso seam is tight.

Finally, we should pay attention to the freshness of the lobster, although the lobster has strong vitality, it is difficult to transport and easy to die, and it is a high-protein food like the yellow eel crab, once it dies, it is easy to deteriorate, even if the cooking technology is clever, the shrimp meat will be loose and shriveled and unpalatable, so the dead lobster is impossible to eat. When making lobster, the selection of shrimp is the key, you must choose a fresh and large one, the surface looks bright, the shrimp body is stiff as well, and if you buy female shrimp, the taste is more delicious. The way to identify female lobsters is to see if there is a pair of triangular spines in the lower epidermis of the head and body junction of the shrimp, if there is, it is a female crayfish.

Also, after buying the shrimp, it is best to put them in water for a day to make them spit out the sediment in the body. Lobster storage method After the live lobster is bought, it can be placed directly in the water basin, add a little salt, pour a few drops of cooking oil, do not feed anything, it can be stored for two or three days, not only can keep the lobster fresh, but also make the lobster vomit out the sediment in the body. The above is a good introduction to what kind of lobster, I hope it can bring some help to people who like to eat lobster, in fact, the selection of food is not as complicated as we imagined, and the selection of food should also be combined with the preservation environment and season of the food to choose.

1. Look at the tail: pinch the tail of the lobster with your hands, if it is full, it means that the lobster is of good quality, if the tail of the lobster is empty, the quality of the lobster is poor. 2. Elasticity of meat:

Pinch the lobster lightly by hand, if the lobster meat is elastic, it means that the lobster is of good quality, on the contrary, if the meat of the lobster is not elastic, it is likely to have been placed for a period of time and the quality is poor. <

1. Look at the tail: pinch the tail of the lobster with your hands, if it is full, it means that the lobster is of good quality, if the tail of the lobster is empty, the quality of the lobster is poor.

2. Elasticity of the meat: pinch the lobster lightly by hand, if the meat of the lobster is elastic, it means that the quality of the lobster is better, on the contrary, if the meat of the lobster is not elastic, it is likely to have been placed for a period of time, and the quality is poor.

3. Appearance: If the lobster has a complete shape and uniform size, it means that the quality of the lobster is better, on the contrary, if the size of the lobster is uneven and the structure is incomplete, it means that the quality of the lobster is poor.

4. Activity: Select a live lobster, the quality and taste of the lobster will be better.

5. Smell: Smell the smell of lobster, if the lobster smells of a peculiar smell, it means that the quality of the lobster is poor, it is likely to be a polluted lobster, and a normal lobster will not have a peculiar smell.

6. Size: When buying lobsters, choose larger lobsters, which are of better quality and more delicious.

1. Smell the taste: fresh lobster will have a faint fishy smell, if you smell a big smell, it is best not to buy; Look at the posture: the fresher the lobster, the more lively, and the lobster that is not very active is not suitable for choice; Pick a head:

Try to choose a large, evenly proportioned crayfish, which is also more delicious to eat, and the smaller lobster has less meat.

2. Kaidan's lobster contains more calcium, sodium, potassium, magnesium and phosphorus, and the more important content is iron, sulfur and copper. The total amount of minerals in lobsters is about %, and the content of calcium, phosphorus, sodium and iron is relatively high. Regular consumption of late-selling lobster meat can maintain the excitability of nerves and muscles.

Lobster is also one of the important fat-soluble vitamins**, lobster is rich in vitamins A, C, and D, which greatly exceeds the content of terrestrial animals.

I choose it from a tail and a meat source, which is not good for elasticity and appearance. The first thing to inject hail lead means is the area of lobster production, generally speaking, the best breeding area for lobsters is the middle of the lake, and the center of the lake is the best location for artificial lobsters, if it is a lobster in the sea, then it depends on the size, the bigger the better.

Pinch the tail of the lobster with your hands, if it is full, it means that the lobster is of good quality, if the tail of the lobster is empty, the lobster is of poor quality.

Press the lobster with your fingers, if the meat is elastic, then the lobster meat is good, and the cooked lobster is easy to retain the umami of the shrimp meat.

If the lobster smells bad, it means that the lobster is of poor quality.

The selection of lobsters can be selected from the following aspects.

1. Look. Healthy crayfish farmed in normal channels: complete body shape, uniform head, almost half head and half body, bright red color, clean abdominal hair, clean claw hair, white abdomen; Polluted crayfish:

Uneven body shape, head large and small, maroon or iron red, joints, abdominal hair, head viscera or parasitic. Worm. Especially red, soft, shrimp is not fresh, try not to eat it.

Identify whether the crayfish lives in clear water or muddy water: look at its back, bright and clean, which is still acceptable; Take a look at the fluff on its belly and the hair on its paws, if it's white and neat, it's basically clean water.

2. Smell. Crayfish farmed in areas with good water quality have no rotten and heavy metal odor, and contain natural water odor; Contaminated crayfish have a heavy metal odor or a rotting odor.

3. Comparison. In the same season, the artificially farmed crayfish are larger, uniform in size, and plump in flesh; Wild sewage ditches naturally grow smaller, with a head twice the size of the body and a thick shell and less meat.