How do you tell if a crayfish is cooked or not? How to tell if a crayfish is sexually mature

To judge whether the crayfish is cooked, you can look at the color, the raw crayfish is dark brown, and the cooked crayfish is bright red.

You can also look at the cooking time, about three catties of crayfish will be cooked in about ten minutes.

Or judging according to the taste, the color of the bitten lobster meat is consistent, the meat is chewy and there is no fishy smell, and the juice is very sufficient, which means that the crayfish is cooked. Raw crayfish are reddish-brown in color, while cooked crayfish are bright red in color and are more vivid in color. The color change of crayfish is due to the fact that the protein is not heat-resistant, and after cooking at high temperatures, the protein in the shell of the shrimp will proceed.

Decomposes and turns red. The cooking time of crayfish is determined according to the number and size of the shrimp, about three catties of crayfish are boiled until the shrimp tail is bent, and it will be cooked in about ten minutes, and the steaming can not exceed fifteen minutes, which will affect the meat quality of the crayfish for a long time.

The color of the bitten lobster meat is the same, the meat is not soft and chewy when biting, and the juice is very full, there is no fishy smell, and the umami of the shrimp meat is more obvious is the cooked crayfish.

The crayfish is cooked for about 40 minutes. Generally speaking, the crayfish that has been rinsed and soaked in water for two hours, and then steamed in hot water for about 40 minutes, the parasites in it are almost killed, and the lobster meat is basically cooked. Uncooked lobster meat may contain bacteria and parasites, which may cause food safety problems and make the human body uncomfortable after eating, so the cooking time of crayfish must reach about 40 minutes before you can eat the lobster meat inside.

If you bite into it, if the meat is not soft when you bite it, it is chewy, and at the same time there is juice flowing out, it is cooked. Or observe whether the color of the cross-section that is bitten is consistent, and if it is consistent, it is cooked. Roasted lobster must be cooked thoroughly.

Because high temperature boiling can completely kill the parasite, the crayfish must be steamed for 30 to 40 minutes to kill the parasite. If crayfish are processed by methods such as grilling, stir-frying, pickling, or drunk, it is possible to be infected with parasites after eating.

How do you tell if a crayfish is cooked or not? Generally speaking, if you want to judge whether the crayfish is cooked or not, you can eat it directly, if the shrimp meat of the crayfish is not soft when biting, it is more chewy, and accompanied by tender juice flowing out, then this kind of lobster meat is generally cooked, otherwise it is usually not fully ripe and needs to be cooked again. You can also observe whether the cross-sectional color of the bitten lobster meat is consistent, if the color of the entire cross-section is pink, it means that the crayfish is cooked, and it can also be judged by time, generally speaking, fresh crayfish are cooked for more than ten minutes, and they are basically cooked!

Crayfish have a lot of parasites and must be cooked to eat. In order to prevent the uncooked water from boiling, cover the pot and cook for another ten minutes, so as to ensure that it will be cooked, do not eat the stir-fried stir-fried is not easy to cook, if the shrimp meat is red and bloodshot, it must be undercooked.

When cooked, the crayfish is bright red throughout as soon as the color turns bright red. Basically, you can tell that the crayfish is cooked.

Consume directly. Generally speaking, if you want to judge whether the crayfish is cooked or not, you can eat it directly, if the shrimp meat of the crayfish is not soft when biting, it is more chewy, and accompanied by tender juice flowing out, then this kind of lobster meat is generally cooked, otherwise it is usually not fully ripe and needs to be cooked again.

You can also observe whether the cross-section color of the bitten lobster meat is consistent, if the color of the entire section is pink, then the crayfish is generally cooked.

The whole body of the crayfish turns red, the lobster meat is not soft, and the color of the meat inside is consistent. Crayfish is a food that must be cooked before it can be eaten, but its surface shell is thick, and it is difficult to judge whether it is raw or cooked, so the most convenient way is to make the cooking lobster have enough time, at least 20 minutes, to ensure that the crayfish is cooked thoroughly. If the crayfish is found to be undercooked during consumption, stop eating it immediately.

To judge whether the crayfish is cooked or not, mainly from the following aspects, the first is whether you steam for 15 minutes, the second is to see if the aroma of the shrimp comes out, and the third can taste it to see how it tastes.

Look at the belly and tail of the cooked lobster, if the belly and tail of the cooked lobster are curled up to the chest, it means that the lobster is alive before firing; If the belly and tail of the cooked lobster are straight and not curled up, then the lobster is dead before firing, and the accuracy of this method is more than 95%. In addition, if the shrimp tendon is also removed before the lobster is grilled, it will also cause the lobster meat to fall apart and not be firm.

Under natural conditions, crayfish mature at an early stage, reaching sexual maturity at 25-30 grams.

Crayfish female and male allogeneic, sexually mature female and male shrimp show the following sex characteristics in appearance, the difference is very obvious, generally easy to identify, such as sexually mature male and female crayfish of the same age, males are larger than females. If the crayfish's pincers are red, it means that it has grown. Before the crayfish reaches sexual maturity, the body color is generally cyan or blue-brown, which is commonly known as green shrimp.

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.