When summer arrives, all kinds of crayfish should be born. Although shrimp is eaten at ordinary times, it is only summer that it is an authentic shrimp season. Shrimp is rich in nutrients and easy to digest, but some crayfish are not fresh, these will affect our health, so let's talk about how to choose healthy shrimp in the summer.
How to choose healthy crayfish in summer
Look at the color to identify raw and cooked
Experts say that when cooking crayfish at home, people must cook it at high temperatures and can judge whether they are cooked by observing whether the cross-sectional color of the shrimp is the same. It is recommended that before the cooking process, it must be fed with fresh water for about 24 hours to allow the shrimp body to spit out metabolites. In addition, the body should be cleaned with a brush, and the gut that hides a lot of sediment and bacteria must also be removed. Rinse thoroughly with clean water 2-3 times.
Mo eat shrimp toxins
“The shrimp head of the crayfish must not be eaten.†Experts remind that the crayfish's head is the place where most of the toxins are absorbed and processed, and it is also the part that most easily accumulates pathogens and parasites.
In addition, when you eat shrimp, you must also be restrained. Do not consume too much at one time. Because shrimp is a high-protein food, some allergic constitutions will have allergic symptoms on crayfish, such as red spots, pimple, and so on. It is best not to eat. Crayfish. Crayfish is a high-purity aquatic product, and gout patients do not eat it.
Dead shrimp and spoiled shrimp cannot eat
Shrimp contains rich histidine, which is the main ingredient that makes it delicious. However, once the shrimp died, histidine was broken down by bacteria into histamine, which is harmful to the human body. In addition, shrimps often contain pathogenic bacteria and toxic substances in their stomachs and stomachs. After death, the body is extremely susceptible to spoilage. In particular, as the time for the death of shrimp increases, more toxins are accumulated in the shrimp body and poisoning occurs when the shrimp eats.
Cook it now, eat it thoroughly and eat it again
This is because there are many pneumocystis cystoids and parahaemolytic Vibrio in the shrimp body. If you eat uncooked shrimp, it is easy to infect paragonimiasis and cause gastrointestinal poisoning. After cooking, the shrimp should not be stored. The second meal must be reheated.
Several clams for cleaning clams:
1, vinegar + salt
The carefully selected crayfish was soaked in fresh water against vinegar and salt for 15 minutes to force the lobster to spit out the dirt from the crotch. After soaking the crayfish, it was basically very clean. At this time, it was rinsed with fresh water three times and it was ready for the kitchen.
This method is simple and practical, vinegar and salt are regular seasonings, as long as a certain degree of control, when cooking crayfish at home, will be more worry and effort.
2, automatic cleaning
Crawfish is the hardest to clean the belly part of the abdomen, because it is alive, there are two powerful clips, so that you can not start, then how to clean this part of the crawfish dirt it? In fact, crayfish can be automatically cleaned.
After buying the crayfish, do not rush to eat, put it in the pot, add a little salt, and then put in flat water, soak for 24 hours. The crayfish crawled through the box for a day, and the abdomen's dirt basically soaked out. At the same time, due to the effect of light salt water, the crayfish also spit out the foreign body in the body, thus achieving two goals.
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