How to identify high quality crayfish? How to tell if crayfish are fresh

To judge whether the crayfish is fresh, you can observe the appearance, the uniform size, bright red color and clean belly hair are fresh. When the fresh lobster is cooked at high temperature, the shrimp tail will be rolled up, the shrimp claws will not fall, and the meat is firm, and after the dead crayfish is cooked, the shrimp tail is straight, the shrimp head and shrimp claws are easy to fall, and the taste is relatively firewood, and there may be a peculiar smell.

1. Observe the appearance

nbsp;The fresh crayfish has a hard case, an even and complete head, a bright red and clean color, a head proportional to the tail, and a clean belly hair. The polluted crayfish has dirt on the head, a small tail and a large head, dirty joints, and dirt on the belly hair.

2. Cooking process

nbsp;Freshly killed crayfish are cooked in bright colors, and the head and tail are tightly connected, and the tail will roll up after high temperature. And when the dead crayfish is put into the pot, the shrimp tail is straight, the shrimp head and shrimp tail are easy to loosen, and the shrimp claws are easy to fall off.

3. Taste judgment

The taste of fresh crayfish is firm and chewy, the juice is full, the meat is fragrant, and the shrimp yellow color is golden yellow. The dead crayfish meat is looser, the shell is soft, the shrimp yellow color is gray, and there may be a peculiar smell.

1. Judge the breeding environment of crayfish: see whether the shrimp gills are black, and the blackening indicates that the growth environment is poor. Crayfish grown in environments with poor water quality have distinct black contaminants from their abdomen and tend to be smaller.

2. Judge whether the crayfish is fresh: When eating out, it is not reliable to observe whether the shrimp tail is bent and answered, and the more reliable way is to observe the shrimp tail meat itself, if the shrimp tail meat is sticky, then this may be a spoiled shrimp.

3. Avoid eating crayfish processed by "washed shrimp powder": the characteristics of shrimp washed with "washed shrimp powder" are obvious, and they will show a bright and clean appearance, but the odor remaining on the shrimp shell is still difficult to remove. If purchased.

1.Season: The best time to eat crayfish is from May to October, the yellow is full of meat and fat, and even the three knots on the big chela are stuffed from head to tail with elastic teeth and snow muscles.

2.Color: Look at the crayfish is clear water is muddy water, look at the back, red bright and clean, this is acceptable, and then open to see its belly fluff and claws on the hair, if it is white and neat, it is basically raised by clean water quality.

How to pick crayfish? If you want to learn crayfish, then, the main point of picking some crayfish is live crayfish, it must be live, first alive, and then look at his specific weight, weight, then it means that his grapefruit is very full, so it is very easy to choose crayfish, some things.

The selection of crayfish should be clean under the belly, the black belly is not good for the growth environment, and then the major ones are picked.

So how do you pick crayfish? 1. Season: The best time to eat crayfish is from May to October, the yellow meat is fat, and even the three knots on the big chela are stuffed from head to tail elastic tooth snow muscle; 2. Color:

Look at the crayfish is clear water is muddy water, look at the back, red and clean, this is okay, and then open to see its belly fluff and claws on the hair, if it is white and neat, it is basically clean water....

Crayfish buying tips:

1. Buy-live: choose live and have a high degree of activity.

2. Look at the size: the size is large, the shell is soft and elastic.

3. Look at the back and abdomen: the back is red and clean, and the abdomen and claws are clean and neat.

In the first picking season, the best time to eat crayfish is from May to October, the yellow meat is full of fat, and even the three knots on the big chela are stuffed from head to tail with elastic teeth and snow muscles. The second pick the color, look at the crayfish is clear water is muddy water, the back, red and clean, the belly fluff and the hairs on the claws, white and neat, basically clean water quality raised. Three picks of size, we try to buy soft-shelled lobsters that have just grown up.

When choosing crayfish, you should choose a good one with a large head, soft and elastic shell, and it is best to have a red and clean back, a clean belly and claws. Such crayfish are better.

How to pick crayfish? The selection of crayfish pays attention to skills, you can observe the three sections on the crayfish claws are from the head to the tail of the elastic tooth snow muscle, to see that the crayfish is clear water is muddy water, look at the back, red and clean, and then turn over to see its belly fluff and claws on the hair, if it is white and neat, it is basically a lobster raised with clean water quality. With a few skills, you can eat good crayfish.

There are many types of crayfish, so when choosing, you should choose the one with a more bright setting, then this lobster tastes very good, don't choose that crimson color, because this color of lobster is not delicious, and it is relatively old. Secondly, when choosing, you must pay attention to the fact that the lobster should choose a live one.

The shrimp with a red body and a soft body are not fresh and try not to eat them, and they are rotten and inedible.

Look at the back red and clean, you can, and then open it to see the abdominal fluff and the hairs on the paws, if it is white and neat, it is basically raised by clean water quality.

Try to buy lobsters that have just grown up, and those that are as elastic as nails are the ones that have just grown up and changed their shells.

The most important thing to choose crayfish, the best time to eat crayfish is from May to October, yellow and full of meat and fat, even the three sections on the big chela are stuffed from head to tail elastic teeth snow muscle, look at the crayfish is clear water is muddy water, look at the back, red and clean, and then turn over to see its belly fluff and claws on the hair, if it is white and neat, it is basically a lobster raised with clean water quality.

The selection of crayfish is mainly to pick fresh, try to pick live crayfish, if there is no live crayfish for me, you choose those are cyan, generally this color of crayfish is relatively young, the meat is more tender.

When choosing crayfish, first of all, you need to pick a large crayfish, the large crayfish has more meat, and when choosing crayfish, you also need to pay attention to the cleanliness of the crayfish, choose a clean crayfish, such crayfish are more hygienic and clean, and eat at ease.

The best time to eat crayfish is from May to October, yellow full of meat and fat, even the three sections on the big chela are stuffed from head to tail elastic teeth snow muscle, look at the crayfish is clear water is muddy water, look at the back, red and clean, and then turn over to see its belly fluff and claws on the hair, if it is white and neat, it is basically a lobster raised by clean water quality.

Here's how:1. When picking up a delicious crayfish, let's take a look at the male and female first, and the female shrimp is generally more delicious.

<>2. Open the lid and look at the gills, the white one proves that the crayfish grows in clean water, and the black one is the long stinky ditch.

3. Pinch the shrimp tail and turn it slightly, and the shrimp head and shrimp tail are easily separated.

<>5. Then eat the shrimp tail, it is recommended to pinch the shell of the shrimp tail, and it will be much easier to peel it off.

<>7. A whole shrimp was wiped out in this way.