N ways to eat crayfish

Summer is here, and it's time to eat crayfish again! It used to be said that "where there is a well, you can sing Liu Ci". Now, in crowded places, you must cook lobster. I

Summer is here, and it's time to eat crayfish again! It used to be said that "where there is a well, you can sing Liu Ci". Now, in crowded places, you must cook lobster. If China people have a totem of midnight snack, it must be crayfish. It's a pity that there is no crayfish at a banquet in summer night, just like a dragon without finishing touch, which always makes people feel that something is missing. In Jiangsu, Zhejiang, Shanghai, Guangdong, Guangzhou, Beijing, Tianjin, Hubei, Yunnan, Guizhou, Sichuan and other places, crayfish will set off a consumption boom every summer and autumn, becoming a "seasonal food" for restaurants, hotels and even roadside stalls in the city.

According to statistics, crayfish's loyal foodies are all beautiful women.

Beauty is also the best food for crayfish.

Of course, there is no shortage of star lineup!

Crawfish is also the favorite of foreign beauty.

This is the most advanced way to eat crayfish!

Crayfish, scientific name crayfish, is about 10 cm long, weighs about 50-70 grams, and its whole body is dark red. This kind of lobster is not a real seafood lobster, but a freshwater soil lobster that lives in rivers, lakes, ponds and ditches and takes aquatic plants, algae and aquatic insects as the main food sources. It is popular because of its delicious meat.

The origin of crayfish

Crayfish growing in different environments and waters have very different meat quality and taste. In China, crayfish are mainly distributed in five major producing areas, each with its own characteristics.

1, Soviet system

Xuyi, Nantong, Xinghua and Jinhu are the main producing areas, especially Xuyi has developed into a famous lobster capital in China. Crayfish in Xuyi County (National Ecological Demonstration County) grow in 10,000 mu of Hongze Lake with clear and pollution-free water quality, and feed on natural aquatic animals and plants. It is characterized by fat, tender meat, white teeth and full shrimp yellow, which is different from crayfish growing in sewage ditches.

Ten thousand lobsters feast in Xuyi, and thirty thousand people eat lobsters. The scene is spectacular.

Ten thousand lobsters ate 30 tons in one night.

Besides Xuyi lobster, Shaobolong shrimp in Yangzhou, Jiangsu Province is also famous. Shao Bo is the intersection of Huaihe River, Canal and Yangtze River. It is surrounded by five lakes: Shaobo Lake, Yanglu Lake, Xingdang Lake, Siwen Lake and Ailing Lake, and there are wetlands everywhere. The unique natural conditions endow Shao Bolong with outstanding endowment. In appearance, Shaobo Lake lobster has a reddish shell, a white belly, a big and full head and tender meat. In just a few years, "Shao Bolong Shrimp" became famous and became a lobster gourmet mecca in Jiangsu, Zhejiang and Shanghai.

2. Hubei system

Qianjiang, Huanggang and Chibi are the main producing areas. 20 10 in may, Qianjiang city, Hubei province was named "the hometown of crayfish in China". Qianjiang belongs to the ancient Yunmengze area. There are many lakes and rivers in this area. Known as "Three Rivers" and "Four Lakes", it is rich in water resources. Not only is there much water, but also the water quality is good. Qianjiang has taken a series of measures, including dredging the river by special personnel and checking the river every week to ensure that the water quality in the territory is good and suitable for the growth of crayfish. In 20 15, the crayfish culture area in the city reached 300,000 mu, and the crayfish series products were exported to more than 30 countries and regions such as the United States, the European Union and Japan.

3. Jiangxi system

Mainly produced in Jiujiang, a city around Poyang Lake. Different from farmed crayfish in many places, most of the crayfish in Jiangxi Province are produced in Poyang Lake Basin, which is "one lake with clear water" in China, and most of them are caught wild and naturally. Poyang Lake, with its fresh water quality and abundant aquatic plants, has created the original ecological crayfish with a white belly and a red shell and won the reputation of "clear lake produces good shrimp".

4. Anhui system

Hefei and Chaohu are the main producing areas. Hefei is the freshwater lobster capital of China. After years of development, Hefei has formed a professional industrial chain of breeding, processing, sales and export. When traveling to Hefei, you must try the crayfish there!

5. Land system

Weishan Lake in Jining, Shandong Province is also one of the main producing areas of crayfish in China. The rich biological bait resources and suitable water depth, water quality and climate in Weishan Lake provide superior conditions for the growth and reproduction of crayfish. Weishan Lake is listed as the first batch of national excellent germplasm protection areas for snakehead and freshwater shrimp. The crayfish caught here need not be cleaned with any chemicals, but with water. Its big size, high meat yield, white meat quality and delicious taste are deeply loved by consumers at home and abroad.

A complete book about how to eat crayfish.

For foodies, how can crayfish eat only one kind? Random indexes can also point out seven or eight different flavors. Especially in recent years, the crayfish industry is highly competitive. The chefs tried their best to attract customers and introduced many new flavors, such as cheese crayfish, salted egg yolk crispy crayfish, chilled crayfish and so on. I will choose a few of them to take stock!

spicy crayfish

The classic eating method of crayfish is spicy and delicious, with bright red color and tender meat, which is the best choice for midnight snack in summer.

Shisanxiang small lobster

It is made of crayfish, special ingredients of thirteen spices (mixed with dozens of Chinese herbal medicines) and materials such as pepper, pepper, onion, ginger, garlic, salt and sugar. Hemp, spicy, fresh, fragrant, sweet, tender and crisp, the taste is very rich and layered, the meat is firm and tasty, and the fragrance is unique and slightly sweet.

Potted crayfish

The secret sauce is marinated first and then soaked. The sauce is rich, salty and delicious. Fresh with spicy, spicy with sweet, people love it more and more, and they can't stop.

Iced crayfish

Innovative dishes! Since its inception, it has been sought after by countless people! The color and smell of a plate of chilled shrimp are all testing the chef's handling skills. It is a great test for the quality of lobster to keep salty and delicious without too much seasoning. It feels cold when eating, and the meat is super tight and smooth, delicious and refreshing. It is the first choice to cool off in summer!

Small lobster with garlic paste

This is a "delicious" dish ~ some people may not like it, but some people love it! Stir-fry pepper, garlic paste and soy sauce in a pot, add white sugar to make them fresh, so that lobsters can absorb garlic flavor to the greatest extent without losing the sweetness of clear water shrimp. The entrance garlic is pleasant, the teeth and cheeks are fragrant, and even the shrimp shells are super delicious.

Cheese crayfish

No matter what ingredients, as long as they are paired with cheese, there is nothing wrong! What's more, it is a lovely crayfish! The shell is crisp and covered with a delicious and attractive cheese. The meat inside is super white and tender . . Give me a dozen!

Lobster noodles

A large bowl of noodles, slowly covered with a layer of lobster tail, with vegetables, fungus and silver teeth. The rich soup makes the taste completely penetrate into the noodles, and the bowl is full of crayfish yellow, which really makes people drool!

Liulian lobster

It's a dark dish for those who don't like durian, but for those who like durian, they just can't love it anymore! The delicious durian meat melts at the entrance, and the crayfish is tender and elastic. The two are combined, sweet and soft. durian meat is mixed with shrimp yellow, almost all of which is cheese. It's really delicious to tears.

Matters needing attention in eating crayfish

1, it is best to eat crayfish from May to June.

Shrimp at this time is the most plump, full, tight and tender.

2, dead shrimp can not eat!

Strong fishy smell, soft and inelastic body, probably dead shrimp, try not to eat it. Poisoning may occur after eating dead shrimp. Need special attention.

3. When eating crayfish, pay attention to shrimp gills.

Because gills are the respiratory organs of crayfish, impurities in water should be filtered by gills. Shrimp raised in shallow water turns black because there are many impurities in the water. The shrimp on the white shrimp gills shows that it is raised in clear water and can be safely eaten.

Video report: 9 people have myolysis after eating crayfish.

4. The dirtiest part of crayfish: head first, shrimp line second.

Bacteria, parasites and heavy metals such as lead, mercury, manganese, chromium and arsenic contained in crayfish are basically in the head, so the head must be removed when processing or eating. To remove the cheeks, remove the claws, remove the shrimp line and scrub the shrimp shell. The gill hairs of crayfish, the roots of fine claws and shrimp shells are easy to absorb bacteria, hiding evil and accommodating evil; Shrimp line is the second dirtiest place of crayfish after the head.

5. It is not advisable to eat a lot of fruit or take vitamin C tablets after eating shrimp.

Crayfish contains high concentration of "pentavalent arsenic compound", which is harmless to human body. However, after taking vitamin C tablets, the originally nontoxic arsenic compound can be turned into toxic arsenic trioxide, which is harmful to human life.

The correct way to eat crayfish

Hold your hand (grasp the lobster tongs with your hand);

A gentle kiss (tasting lobster);

Lift the red veil (peeling the head and breastplate of lobster);

Untie the red belly pocket (tear the lobster's belly);

Pull down the red trousers (pull down the tail section and tail limb);

Let you eat enough (a lobster addiction).

1, bite your head and eat yellow

Shrimp yellow is delicious and nutritious, and it is the most precious place on shrimp. Some people just throw away the shrimp yellow, which is a waste of time! Unscrew the shrimp head, gently sip the shrimp yellow at the back end of the shrimp head, and mix the soup of fried lobster with the delicious shrimp yellow. This smell is really wonderful! (note: only eat the back end of the shrimp head, but not the stomach pouch at the front end of the shrimp head! )

Step 2 eat shrimp tongs

Peel off the shrimp tongs, then put the movable one on the shrimp tongs, grab the bottom and shake it a few times, grab the root of the shrimp tongs and pull the shrimp meat out quickly.

Step 3 shell shrimps

Crush the shrimp shell with both hands, then peel off the shrimp tail along the shrimp belly and pull out the shrimp meat to enjoy.

4, shrimp line, eat astaxanthin

Don't throw white meat behind the shrimp line, which is the place where astaxanthin is the most abundant in shrimp. Astaxanthin has the functions of antioxidation, anti-aging, anti-tumor and prevention of cardiovascular and cerebrovascular diseases.

Foreigners don't eat crayfish? Rumors!

There are rumors that crayfish are too dirty for foreigners to eat. In fact, this is completely nonsense. Crayfish originated in northern China and mainly inhabit the Gulf Coast. In the 1980s, when Americans just discovered that crayfish were edible, people in Louisiana, USA, ate 70% of crayfish in the world. The French have been eating crayfish for hundreds of years. Sweden even has a lobster festival with a history of hundreds of years.

In the past, Europeans and Americans ate crayfish mainly by catching wild resources, so the quantity was not too large. When China began to export cheap crayfish, they immediately increased the consumption of crayfish from insignificant to 60,000-80,000 tons per year, of which 80% came from China. Thirteen fragrant crayfish from China even won the delicious champion of the Swedish Crawfish Festival.

When cooking crayfish, foreigners will use a big soup pot similar to the drum of a washing machine, put in water and a big bag of Kajiang powder, mainly including Tabasco pepper, lemon, pepper, celery powder, bay leaf, ginger powder, rapeseed, mustard seed, onion and salt, then pour in the crayfish and stir slowly while cooking. The crayfish is full of flavor. Some vegetables such as potatoes, carrots and corn may be added when cooking, which is also in line with their food culture. Crayfish cooked in this way is somewhat similar to China's "Ma Xiao". Hot and spicy, with a strong taste.

In addition, foreigners will make crayfish into other dishes. Famous crayfish gumbo soup, crayfish pie, crayfish mixed rice, crayfish macaroni and cheese, etc. Therefore, if foreigners hear the rumor that they don't eat crayfish, I believe they will burst into tears and throw their spicy crayfish and thirteen-flavored crayfish at him.

Crayfish okra

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