Summer is a good season to eat crayfish, how to choose the freshest crayfish?

Crayfish can be said to be the standard in summer, and when it comes to summer, people like to eat crayfish and drink beer. This can not only relieve the heat, but also the fat content of shrimp meat is relatively low. No matter how much you eat, you won't gain weight, so when buying crayfish, if you want to choose more fresh crayfish, you also need to pay attention to some ways and means.

The first thing to look at is the color of the crayfish, and the second is to look at the activity and appearance of the crayfish. <>

Under normal circumstances, most of the crayfish sold in the market have two colors, one is a green crayfish and the other is a red crayfish. However, it is recommended here that friends try to choose cyan crayfish. Because the blue crayfish has a smaller head, while the red crayfish has a larger head and the shell will be particularly hard.

Then in this way, the part of the shrimp tail will be a little small. And when most people eat crayfish, the main thing they eat is the shrimp tail. So this is a bit of a loss for consumers.

And the green crayfish, relatively speaking, the shrimp meat is relatively tender. And most of the green crayfish belong to artificial breeding. Therefore, the growing environment is relatively clean and secure.

Red crayfish, on the other hand, mostly survive in sewage ditches, and if they eat too much, it is likely to affect people's health. It also depends on the activity of the crayfish, if when buying the crayfish, take the back of the crayfish, and the crayfish has an obvious sense of resistance, then in this case, it means that it is relatively fresh. <>

If you use chopsticks or other objects to poke the crayfish, the crayfish is always motionless, or the limbs are weak and in a dying state, such crayfish are not fresh, and the meat is not firm to eat. It also depends on the appearance of the crayfish, the place where the crayfish tail is, if it looks relatively clean, then this crayfish will be less polluted. And to look at the shrimp line, if the color of the shrimp line is particularly dark, it means that the body has ingested too many harmful substances, and there may be more parasites in it.

Therefore, this kind of crayfish can not be purchased, try to choose crayfish with a good growth environment, so that it will be more assured to eat.

If you want to go to the place where crayfish are sold regularly, you can buy them, and then choose crayfish that are large, brightly colored, very elastic and have no peculiar smell.

Choose a relatively large crayfish, choose a live one, the tentacles must be complete, choose one without peculiar smell, and choose one with a particularly hard shrimp body.

Relatively large, the color looks good, looks fresh, looks lively, looks active.

Crayfish are the fattest in January, June, and July. The fattest season for crayfish is May, June, and July, during which the crayfish are relatively fat, and the best time is from June to August. During the growth of lobsters, the meat becomes plump in June, and the three months of June, July, and August are the strongest and most delicious times for lobsters.

2. Crayfish can be eaten all year round, but the key is whether the meat is fat or not. A farmer told reporters that due to the rising value of crayfish in recent years, in order to make money, they invented a breeding method that allows crayfish not to hibernate. Put some cages in the pond, and there is sand in the middle of the cages to pave them for heat preservation.

3. According to the normal law, in winter, crayfish will burrow and stop eating, but they will be packed up in cages, placed in ponds, and then controlled temperatures, they will not be able to hibernate, and they will keep crawling and foraging in the cages, and their metabolism will not stop, and they will naturally be able to grow.

1. Summer is the most suitable season to eat crayfish.

2. After we buy the lobster, it is best to keep it in clean water for 24-36 hours to make it spit out the sediment and other impurities in the body. When processing lobster, the dirt in its gills should be removed, because there are a lot of bacteria adsorbed in the gill hairs, it is best to cut off the gills, and the shrimp shell is best to be brushed with a brush. The roots of the lobster's thin claws are the most likely to harbor dirt and dirt, so be sure to cut them off.

Finally, it has to be brushed and washed before cooking.

3. The protein content of crayfish is very high, about the percentage of most fish and shrimp. The amino acid composition of crayfish is better than that of meat, and contains 8 essential amino acids that are necessary for the human body and cannot be synthesized or cannot be synthesized in the body, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also contains arginine in vertebrates, which is rarely nonsense, in addition, lobster also contains histidine that is also necessary for young children.

<>1. It is best to eat in summer. Crayfish usually breed in summer, the crayfish meat quality of this period is the fullest, there will be some shrimp yellow in the crayfish, the crayfish with shrimp yellow taste more delicate, and people like to get together for supper in summer, at this time it is more appropriate to eat small teaser Hong lobster.

2. Crayfish are usually eaten from May. Eat lobster from May to October every year, when the crayfish are fatter, and the best time is from June to August, that is, during the summer season. During the growth of lobsters, the flesh becomes fullest in June, when the lobsters grow the strongest and are the most delicious, and the meat of the crayfish will be empty after September.

3. The crayfish breeding cycle is half a year to a year, and May to July is the peak consumption season. August and September every year is the breeding and mating season of crayfish, the meat is shriveled and the taste is not good; Crayfish are difficult to catch in the winter, so we can't eat them. Roasted crayfish need to be boiled at 100°C for 10 minutes to ensure that the lungsamoke larvae are killed; Don't eat too much, generally no more than a kilogram.

I think Xuyi, Qianjiang, Poyang Lake, Hefei, Shaobo, Qingdao, Dalian, Nantong, Xinghua, Hefei, Huanggang, Jiujiang and other areas of crayfish are very cheap, and the crayfish production here is also very rich.

For example, I am now in Suzhou, and the lobster** here is definitely not as cheap as the lobster ** in my rural hometown**, but if you want to buy ** lower crayfish in the city, it is better not to buy it directly in the store. When catching up with those who get to and from work, there will be people who drive out to sell crayfish on the side of the road, and their ** will be relatively cheap.

Crayfish in Qingdao are relatively cheap, because the number of crayfish in this place is relatively large, rich in crayfish, as far as the eye can see, all are crayfish.

Crayfish in cities near the sea are cheaper because they are abundant there, and the supply exceeds demand.