Whether crayfish are good or not, why is there no authoritative authority to explain it???

Usually because there is a lack of understanding of the combination and amount of heat and seasoning, as well as the lack of primary processing of ingredients. If you are very interested in cooking, you can consider learning cooking-related courses systematically to save time, trouble and worry.

It may be that your seasoning is not prepared enough, or it may be that your cooking method is not enough, which may make the crayfish not tasty. Because after all, crayfish is such a thing. It's hard to cook. Therefore, a lot of practice will definitely make a delicious taste.

Your crayfish doesn't taste good, it must be in the wrong way. The first thing to do is to pick fresh crayfish and scrub them at home. Prepare an appropriate amount of dried chili peppers, Sichuan peppercorns, green peppers and chives to wash clean, onions, ginger, green peppers shredded, chives and garlic minced, heat the oil in the pot, put in the peppercorns and fry them slightly, and then pour the shrimp balls into the pot and fry them over high heat, until the moisture of the shrimp balls is fried dry, and the shrimp shells turn red and then serve in a bowl, and pour light soy sauce, balsamic vinegar, cooking wine, sugar, and sesame oil into a small bowl and stir evenly for later use, add oil and heat in the pot, first put in the dry red peppers, and then pour in the shredded onions, shredded ginger, minced garlic and shredded green peppers one by one and stir-fry until fragrant, pour the fried shrimp balls into the pot and fry them over high heat, then pour the seasoning in the bowl into the pot, and turn off the heat when the soup is thick.

Therefore, there are still high and low levels of culinary skills.

Crayfish can be eaten.

Ingredients: 1000 grams of crayfish, 3 coriander, 1 large piece of ginger.

Ingredients: 200 grams of Huadiao wine, 20 grams of extremely fresh, 10 grams of oyster sauce, 1 tablespoon of sugar.

1. The main materials are ready;

2. Wash the crayfish with clean water while rinsing;

3. Cut off the shrimp whiskers and shrimp guns of the crayfish, cut off the small claws, and open the back of the shrimp line for later use;

4. Use Huadiao wine, delicious soy sauce, oyster sauce and sugar to make a steamed sauce for later use;

5. Peel a large piece of ginger, slice half and mince half; The ginger slices are partially cushioned into the bottom of the plate;

6. Handle the crayfish on the yard, drizzle with Huadiao juice and sprinkle with minced ginger;

7. Sprinkle the ginger evenly on top;

8. Put it in the steamer and steam for 12 minutes;

9. After steaming, sprinkle with chopped coriander and it's done.

2.Patients with liver disease: Patients with liver disease should avoid eating crayfish, because crayfish contains high protein and fat, which is easy to increase the burden on the pure ambirn liver and cause abnormal liver function.

2.Heavy metal poisoning: Crayfish live in fresh water, and if the water quality is polluted, it will cause crayfish to contain too many heavy metals, such as lead, mercury, etc. Long-term grinding and eating of crayfish containing heavy metals can easily lead to heavy metal poisoning.

2.Heavy metal poisoning: Crayfish live in fresh water, and if the water quality is polluted, it will cause crayfish to contain too many heavy metals, such as lead, mercury, etc. Long-term consumption of crayfish containing heavy metals can easily lead to heavy metal poisoning.

In short, although crayfish is a delicious and delicious aquatic product, it is necessary to understand the dangers and contraindications of crayfish before eating it to avoid adverse effects on health.

3.Allergic reactions: Crayfish is a food that is prone to allergies, and for some people, eating crayfish can cause allergic reactions such as itching and difficulty breathing.

2.Patients with liver disease: Patients with liver disease should avoid eating crayfish, because crayfish contains high protein and fat, which is easy to increase the burden on the liver and cause abnormal liver function.

1.Parasitic infections: Crayfish live in freshwater environments and are susceptible to parasites. If it is not cooked adequately, it can lead to parasite infection, and in severe cases, it can cause symptoms such as diarrhea and vomiting.

3.Heart patients: Heart disease patients should avoid eating crayfish, because crayfish contains high cholesterol and fat, which can easily cause dyslipidemia and increase the burden on the heart.

2.Heavy metal poisoning: Crayfish live in fresh water, and if the water quality is polluted, it will cause crayfish to contain too many heavy metals, such as lead, pure amnesic mercury, etc. Long-term consumption of crayfish containing heavy metals can easily lead to heavy metal poisoning.

In conclusion, although crayfish is a delicious and delicious aquatic product, it is necessary to understand the dangers and taboos of crayfish before eating it to avoid adverse effects on health.

3.Allergic reactions: Crayfish is a food that is prone to allergies, and for some people, eating crayfish will cause allergic reactions such as itching and difficulty breathing.