Crayfish red shell or green shell , which is more delicious? What should I pay attention to when

The reason for the "green shell" and "red shell" of crayfish.

The "green shell" and "red shell" of crayfish are called green shrimp and red shrimp in the market, and the reason for the difference in color between them is currently mainly expressed in two mainstream ways:

Shrimp with a small age and a shrimp shell that is more cyan are called green shrimp; When the crayfish grows to a certain number of days, it will turn red due to the gradual precipitation of the pigment in the shrimp shell;

Crayfish farmed in places with clearer water and less silt have cyan shells, while crayfish farmed in places with more dirty water and more silt have red shells.

The difference between green shrimp and red shrimp.

The difference between green shrimp and red shrimp is not only the color of the shrimp shell, but also many other aspects:

The meat quality is different: the meat of green shrimp is tender and loose, and the meat of red shrimp is elastic and firm;

The amount of meat is different: for a crayfish of the same net weight, the meat volume of green shrimp is greater than that of red shrimp; However, the pincers of green shrimp are basically smaller, and the meat in the tongs is not as much as that of red shrimp;

The chitins are different: the shells of green shrimp are thin and soft, while the shells of red shrimp are hard and thick;

**Different: Before April, that is, in the early stage of crayfish's listing, the ** of green shrimp was higher than that of red shrimp**, and after May, ** of red shrimp ** was higher than ** of green shrimp;

The clarity is different: the green shrimp is cleaner overall, while the red shrimp has more stains and is a little more complicated to clean;

Different size: Green shrimp tend to be smaller than red shrimp, which also results in green shrimp not having as much yellow as red shrimp.

Which is better, green shrimp or red shrimp.

Which is more delicious, green shrimp or red shrimp, this should be discussed according to each person's different requirements for meat quality:

Green shrimp is often easier to taste, and the meat is tender and tender, which is suitable for the elderly, children, or friends who care about taste and don't care much about taste;

Due to the firmness of the flesh, red shrimp often absorb the seasoning as deeply as the green shrimp after cooking, and the overall taste is closer to the original taste, mainly relying on the sauce attached to the surface of the shrimp meat to bring flavor. However, red shrimp is more enjoyable to eat due to its larger size, and shrimp yellow is also abundant.

How to pick crayfish when buying.

Before April, try to choose green shrimp, because green shrimp is the current season crayfish, and red shrimp is the old shrimp of the previous breeding cycle, the shell is thick and hard, and there is no meat;

After May, according to personal preferences, green shrimp and red shrimp can be purchased;

Select crayfish, in principle, pick particularly violent, and not blackened (very dark color), blackened crayfish are often a little sick, try to avoid;

If conditions permit, you can pick them one by one, then pinch the abdomen and head, and choose the best one that is full and elastic.

The green shell shrimp is more delicious, the shrimp shell is thin and easy to dial, and the meat is tender. Red-shell shrimp is not good, the shell is thick and the meat is less, and the meat tastes old. When buying, you must pay attention to pick a big head, a big tail, and a lively one.

I think the red shell tastes better. When buying, pay attention to whether the shell of the crayfish is intact or not. It also depends on whether the head of the lobster is intact and healthy. When picking, pick crayfish with meat on the tail.

The color of the crayfish is different at each stage of growth, and it has 4 stages, which are green shell, green and red shell, medium red shell, and large red shell. The darker the color, the older the crayfish, and the lighter the color, the more tender the crayfish. If you want to choose from the quality of the meat, it is best to choose the crayfish with green shells.

I think the red shell of the crayfish is more delicious. The flesh will be firmer than that of the green shell. When buying crayfish, you should use the clamp clip, not the hand. Try to pick the tail ** with meat.

Both can make delicious crayfish. When buying crayfish, it is not the case that the bigger the better, but the one that weighs 50-60 grams and has a delicious meat. Look at the shrimp gills, which are almost milky white, and the abdomen is clean. It is normal for shrimp tails to curl naturally.

They are very different in appearance, and the green shell shrimp is bigger and more nutritious, but I think the red shell shrimp will taste better.

I don't usually buy crayfish, but the general crayfish are green-shelled, because the red shell is already cooked, and when you buy it, you must buy live shrimp, which is not only fresh, but also very delicious.

Different: As mentioned above, because the number of red-shell crayfish is relatively large and common, the number of red-shell crayfish is cheaper; The number of green shell shrimp is small and rare now, so it is relatively expensive. In fact, the varieties of the two are the same.

The growth environment of red crayfish is poor, especially dirty, less meat and more sand and dirt, and the growth environment of green crayfish is good, the shell is thin and the meat is good and elastic.

It is best to choose cyan because cyan is artificially farmed and cleaner than red wild crayfish.

Crayfish in blue color should be chosen. Because the green crayfish market environment is relatively clean, and the shell is thin and the meat quality is good. The red crayfish grows in an unclean environment, with thick shells and little meat.

It is still necessary to choose cyan, in addition to the difference in color, in fact, there are some differences in taste, and I prefer to eat this cyan flavor, because the meat of lobster is fresher.

Red-shelled crayfish are sexually mature, green shells are not mature, the shells are thin, and the pigment composition is different. The green shell will also turn red when cooked.

Preparation of spicy crayfish:

1. Ingredients: 1. Ingredients: 500g crayfish.

2. Excipients: 100g of dried chili pepper, 30g of dried green pepper, salt, ginger slices, garlic slices, chicken essence, monosodium glutamate, sesame oil, cooked sesame seeds, cooked peanut kernels, green onion knots, liquor, salad oil.

Second, the practice steps:

1. Float the crayfish in the water for a few days and brush it clean with a toothbrush; Remove the head and wash the shrimp intestines, put them in a hot water pot, put a few drops of white wine, drain the water and soak them in salt and oil for 1 minute.

2. When you put a large amount of salad oil in the pan to the hot oil pan, put in the crayfish and fry it until it is crispy on the outside and tender on the inside.

3. Put a small amount of oil in the pot, put ginger, garlic slices, dried chili peppers, dried peppercorns, and salt and stir-fry until the spicy flavor is set to the nose, put in the fried crayfish and stir-fry together, put monosodium glutamate powder, chicken essence, dripping sesame oil, sesame seeds, and peanut kernels into the pot and put them on the plate.

3. Key points to note:

1. In the cooking process, you should also pay attention to the heat, and you must cook and cook thoroughly to kill E. coli.

2. When eating lobster, do not eat the head of the lobster, which is the part that is most likely to accumulate parasites.

3. Don't eat too much crayfish at one time to avoid affecting your health due to indigestion.

In terms of taste, it is the same as the crab in May and the crab in October.

Crayfish have two body colors, one is blue-brown with a thinner shell, and the other is reddish-brown with a thicker shell, which is called "green-shell shrimp" and "red-shell shrimp" respectively.

Green shell or red shell is just a different body color of crayfish during the growth process, and the body color of green and brown can be transformed into reddish brown under certain conditions, becoming red shell shrimp.

Since the mating and spawning crayfish are all red-shell shrimp, some people think that red-shell shrimp is a sign of sexual maturity or precocious puberty, but this is not the case. When some shrimp seedlings grow to 5 10 grams, the body color has turned from green to red, but the gonads have not developed, and some individuals are still green shells when they weigh 30 grams, but the gonads have developed to the first stage.

The raw one is a green shell, and the ripe one is a red shell.

There is no difference, it was green before it was cooked, and it was red when cooked.