What does a crayfish s life look like?

Crayfish generally grow in rice fields, or in stinky ditches, generally after the rice is cut, this is the season of crayfish breeding, this season of crayfish, everyone generally does not catch, many crayfish have a lot of shrimp roe in the abdomen, can breed a lot of crayfish, but for dense phobia, see this is a little scared, it is estimated that many people have not seen the crayfish that give birth.

However, from the big natural enemies downstairs, in addition to humans, there are some animals or birds, crayfish at this time, for them, can be said to be the most nutritious, is a good meal in their eyes, will definitely not let go, even mice like to eat this kind of crayfish, so some crayfish, have not been able to survive, but fortunately their reproductive ability is very strong.

Crayfish that can successfully egg, it can be said that they are lucky, at this time the weather has begun to get colder, these small shrimp seedlings are generally hidden in aquatic plants, so as not to be frozen to death, but some luck is not very good, may not survive the winter, after all, at this time their size is still relatively small, resistance is not very strong. Most of the crayfish will still freeze to death, although there are some tenacious ones that survive.

After spring, these cases begin to grow, but at this time the crayfish can not be eaten, because the size is too small, and they need to wait for a period of time before eating, in the spring, the crayfish can be said to grow the fastest, and after the summer, these crayfish can be marketed.

After growing up crayfish, the back looks black, but their limbs are red, put them in the pot and steam, the whole is a bright red crayfish, used to satisfy our appetite, crayfish said, it is also a successful completion.

In winter, December and February are the hibernation period for crayfish, and the amount of activity is very small, and they enter the hole for wintering. In March, crayfish begin to feed out of the hole, and April to May is the peak period of crayfish growth, at this time, you can also selectively replenish seedlings to ensure lobster density. May and June are the season for harvesting finished shrimp.

July and August are the resting period, and the temperature is high, and the activity of crayfish decreases. From August to October, the temperature drops, the vitality of crayfish increases, and the shrimp are reserved for breeding shrimp and caught into shrimp. This stage is also the peak period for mating and egg-holding, and more observation of crayfish physique and immunity to prevent diseases.

November is the last harvest of adult shrimp and the stocking of seed shrimp in the south, and the north has basically entered winter and stopped feeding.

The life of the crayfish: strong and hard to survive, but in the end it was served to the table, netizens: heartbreaking.

Around us, there should be a lot of people who like to eat crayfish very much, in the past, in foreign countries, they don't know how to cook crayfish, so they have been reluctant to eat, but later, this crayfish has been at ease in foreign countries after coming to China, it has been eaten and wiped clean by Chinese foodies, made into a variety of different delicacies, and put on everyone's table.

The life of a crayfish is from birth to growth, and then being eaten.

Crayfish spend their entire lives in ponds, growing in body and needing to be shelled.

Appearance characteristics of Chinese lobster shape lobster has a thick cephalothorax, hard shell, colorful, short abdomen, body length is generally between 20 cm and 40 cm, weighing up and down kilograms, is the largest type of shrimp. The heaviest can reach more than 5 kilograms, and is known as the lobster goby. The body is thick cylindrical, dorsoventrally slightly flattened, cephalothorax developed, thick and spiny.

Crayfish resemble a shrimp with a hard shell, an adult body about centimeters long, and the overall color includes red, reddish-brown, and pink. The back is a dark red sauce with pink on the sides with orange or white spots.

I'm a crayfish that grows in a river. As we all know, we are very capable of survival, so I have a lot of distant relatives, whether it is lakes, rivers, ponds, canals, paddy fields, etc., there are my cousins and cousins.

But do you know what the growth process of crayfish is like? Now I will take you to see the life of a crayfish. What a great thing it is that they work so hard to live just to get to our table! Small.

The scientific name of crayfish is crayfish, also known as crayfish or freshwater crayfish. Professor Cai Shengli of the School of Fisheries of Shanghai Fisheries University introduced that crayfish are native to North America, and in 1918, Japan introduced crayfish from the United States as bait for breeding bullfrogs. During World War II, crayfish were introduced to our country from Japan.

0- You said who was the first person to eat crayfish,, I feel like it should be in North America haha.

Crayfish, the lobster shop on Ningguo Road in Hefei, Anhui Province, is the most famous.

I also like to eat crayfish, but I don't know who was the first to eat it.

Crayfish are shrimps. The crayfish of the scientific name of the crayfish is also called red crayfish or freshwater crayfish, which belongs to arthropods, and lives in freshwater when storing socks and destroying sheds. Crayfish are rich in nutrients and can also supplement the essential mineral components of the human body, which is high in protein.

Crayfish is omnivorous, its growth rate is fast, and the rest of the adaptability is strong, so it forms an absolute competitive advantage in the local ecological environment, and is also widely welcomed by people because of its delicious meat.

Be. Crayfish is a protocrayfish of the crayfish family. The meat is tender and delicious, making it suitable for a variety of cooking methods.

Before eating, you need to use a brush to clean the abdomen, paws, and gaps of the head of the crayfish. Find the shrimp tail and pull out the middle tail to remove the shrimp line. Use scissors to cut off the head and a few thinner legs.

Use scissors to cut the middle of the shrimp shell and rinse it with water.

To clean live crayfish, you need to pour an appropriate amount of salt and vinegar into clean water, then add an appropriate amount of water and stir well, and then pour in the lobster and soak for about 15 minutes. Remove the lobster, rinse it with water for a few minutes, then add an appropriate amount of salt, pour in water to submerge the crayfish and soak it for about a day. Remove the lobster, rinse it with clean water for a few minutes, then wash off the shells and legs with a brush, and cut off the entire head with scissors or by hand.

Find the shrimp tail and pull out the middle tail, and the shrimp line will be pulled out at this time. It should be noted that the shrimp that have just been removed from the head still have vitality, so pay attention when removing the shrimp line to avoid being caught by the shrimp legs. You can put it in the freezer of the refrigerator for a night, then take out the tail in the middle to remove it, arch the back of the crayfish, cut the shell with a knife, and take out the shrimp line.

Use scissors to cut from the middle of the shrimp shell and rinse it.

Spicy crayfish method: Cut onions, carrots, potatoes into cubes, and beans into inch pieces. Chop the garlic, chili, green onion, ginger and cook the lobster in boiling water.

Heat oil in a pot, add potatoes, beans, carrots and fry over medium heat until five ripe, then put onions and fry until the skin is golden brown and take out for later use. Leave oil in the pot, add green onions, ginger, garlic and chili peppers to fry until fragrant, add spicy spices and stir-fry until fragrant. Add the crayfish and stir-fry, pour in a little hot water and put the steam to flavor into the crayfish, continue to stir-fry, and finally add vegetables and stir-fry well.

Spicy thirteen-spiced crayfish method: Clean the crayfish and slide it with hot oil to make the meat firmer. Heat the oil, add the green onions, ginger, garlic, peppercorns, stir-fry until fragrant, then add the hot pot base, and the bean paste, and fry the bean paste into red oil.

Add the fried shrimp, add white wine to stimulate the aroma of the seasoning, and then add salt, thirteen spices, and a bottle of beer. Reduce heat to low heat and simmer for 20 minutes. Add sugar, monosodium glutamate, chicken essence, cumin powder, green pepper.

Stir-fry to taste.