Pick, cook, and save once to learn how to eat crayfish...

Fatty meat, spicy and fragrant fried crayfish, is a favorite of many foodies in the summer "Today's Snack"

Carefully select three methods to lock high-quality shrimp

Crayfish, scientific name Procambarus clarkii

This guy who looks obviously different from the "common shrimp" is not only larger than other freshwater shrimps, but also has distinctive muscles.

The "hometown" of wild crayfish is the water ditch.

This has also become the reason why crayfish is "stigmatized.

Zhou Deqing, director of the Chinese Society for Food Science and Technology and a researcher at the Yellow Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences, said in an interview with a reporter from China Consumer News that in fact, the crayfish circulating in the market in China live in clean water.

Statistics show that at present, crayfish are mainly distributed in rivers, rivers and lakes in the middle and lower reaches of the Yangtze River, and the proportion of rice farming is increasing

There is no need to worry about the "identity source" of most commercially available crayfish, but from the perspective of food safety, Zhou Deqing still recommends that consumers try to buy fresh crayfish with clear origin and short circulation and transportation time

One is smelling: the crayfish that grows in a good environment (waters) have a natural smell of shrimp, and there is no peculiar smell such as corruption

The second is to look at the appearance: fresh crayfish are bright and full, the shell is clean, the color is uniform, the head and tail of the shrimp are closely connected, and the tail is bent strongly

The third is to judge vitality: fresh crayfish have complete limbs and agile movements

There are tips for safe cooking and safe consumption

Spicy garlic, stir-fried oil stew, no matter what kind of seasoning and cooking method, the crayfish and the diners’ tongue-in-cheek encounters are absolutely perfect

However, rumors of excessive heavy metals in crayfish and many parasites still make many people feel terrified

Zhou Deqing said that crayfish feed on aquatic plants, algae, and aquatic insects, and the heavy metal content that these foods can carry is very limited, and the growth period is usually about one year, so it is difficult to enrich a large amount of heavy metals

Even if there is serious pollution in the environment where crayfish live, there is no need to worry too much.

In recent years, China's food safety supervision has become stronger and stronger, and relevant standards have become increasingly perfect

Therefore, as long as you pay attention to the following three questions when cooking, crayfish can be eaten with confidence
.

Wash before cooking
.
Before processing, carefully scrub the silt or dirt on the folds of the head, abdomen, and tail
.

The shrimp head and shrimp thread can be removed
.
The head of crayfish contains the circulatory system, respiratory system and reproductive system, and the shrimp thread is its digestive tract
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In addition, if the crayfish contains heavy metals, they are mostly concentrated in the gills and internal organs, while the gills and internal organs are mainly concentrated in the head
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Therefore, before home cooking, shrimp heads and shrimp threads can be removed
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When eating out, if you find that the crayfish heads and shrimp threads are not removed, it is recommended to pinch them off as much as possible when eating
.

The cooking time should be sufficient
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When making crayfish, be sure to cook them thoroughly
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Generally, boil it in 100℃ water for at least 10 minutes to kill the parasites that may be hidden in the crayfish
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Consumers can judge whether the shrimp is cooked or not by observing whether the color of the shrimp is the same
.

Although crayfish are delicious, don't overeat them
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Especially people with allergies to shrimp and crabs and gout patients should take it with caution
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Zhou Deqing reminded that eating too much crayfish, coupled with beer, is likely to cause an acute attack of gouty arthritis
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Especially people with high levels of uric acid are more likely to be "successful
.
"

In addition, when consumers are dining out, if the crayfish on the plate has a strong fishy smell, the shrimp body is loose and straight, the flesh is soft and inelastic, the muscle color becomes darker, and the shell has more viscous substances, they should Refuse to eat
.
Because this is most likely made from dead shrimp or spoiled shrimp
.

Reasonable preservation of raw and cooked is not for long

Fresh crayfish and cooked crayfish are stored under different storage conditions.
From the perspective of food safety, it is best not to leave them for a long time
.

Fresh crayfish
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If the crayfish you bought home are going to be eaten on the same day, you can put them in clean water for a few hours, let them spit out the dirt in the gills and intestines, and put them in a cool place for consumption as soon as possible
.
If you are going to eat it every other day or several days, you can tie it tightly with a nylon mesh bag, spray a layer of water to keep it moist, and then store it in the refrigerator
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In order to avoid the growth of bacteria, it should be consumed as soon as possible within 3-4 days
.

Cooked crayfish
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Crayfish are best cooked and eaten, and try not to stay overnight
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If you can’t finish eating that day, you can only ask for the refrigerator
.
The method is to drain the water of the crayfish, pack it in a fresh-keeping bag, store it in the refrigerator, and eat it as soon as possible
.
In addition, you can also use iced boiled water to cool for about 20 seconds before storing, and then control the dry water and put it in a fresh-keeping bag.
The purpose of this is to quickly cool the hot "inner" of the crayfish and be easy to refrigerate
.