The weather was warm and the crayfish went to the dining table again. Many of the city’s food stalls and street shops have specialized crayfish for sale. Many people even have a “frills†for crawfish. However, eating too much crayfish can also cause physical harm, and not everyone is suitable for crayfish. In addition, crayfish have the most toxins on their heads, so do not eat them.
Eat rather expensive, do not eat dead
Right now, live crayfish on the market sells more than 20 yuan a pound, do a good job to sell more than 40 yuan, and very popular. Some crayfish on the market have lost their vitality. Businessmen have to deal with it cheaply. However, crawfish can be different from other things. After death, it will quickly produce a lot of toxins. Therefore, when eating, it must be eaten live, although the price is relatively expensive. Chef Zhao Limin, who cooks crayfish in a restaurant on Wenhua Road, said that when cooking crayfish at home, people must cook it thoroughly under high temperature and can judge whether they are cooked by observing whether the cross-sectional color of the shrimp is the same. He suggested that before cooking, be sure to feed it in fresh water for about 24 hours so that the shrimp can spit out the contents of the body. Before cooking, use a brush to brush the dirt on the body of the shrimp, then rinse it and finally pull out the gut.
Crayfish rot quickly after death, resulting in a lot of toxic substances, which can lead to diarrhea and other gastrointestinal infections after eating. So how do you identify the freshness of cooked crayfish? Zhao Limin said that if cooked crayfish have a strong smell of odor, the body of the shrimp is straightened, the shrimp is inelastic, the color is dark, and the surface of the shrimp has more viscous substances, etc., it is very likely to be dead. Made of shrimp, such shrimp is inedible.
Ning eat less shrimp, do not eat shrimp head
Some people eat crayfish quite "greedy". In addition to the meat of the shrimp, the food that can be eaten in the shrimp head will also be eaten clean. This is not good. It is better to eat less shrimp or shrimp heads because the head of the shrimp is the most abundant place for the toxins of the shrimp, and it is also the most easily accumulated pathogens and parasites.
Eat crayfish too much at one time. Dr. Yang Daorong of the Central Hospital said that shrimp is a high-protein food. Some people will have allergic symptoms after eating crayfish. They will have red spots, cramps, and itching. Some patients with bronchial asthma, recurrent atopic dermatitis, and allergic diarrhea are also sensitive to shrimp meat, and do not eat during remission and seizure periods. Gout patients do not eat crayfish.
Do not share these things with crayfish
Although crayfish are delicious, it is undesirable to eat with many things at the same time. This can cause adverse reactions.
Crayfish proteins combine with vitamin C to form trivalent arsenic and cause poisoning. Crayfish cannot be eaten like pork, dog meat, pumpkin, and eggs. Crayfish and grapes, hawthorn, and persimmons can cause dizziness, nausea, and diarrhea.
Many people like to drink beer when they eat crayfish, which is not good. As a high-protein food, lobster will become uric acid after being decomposed in the human body, and drinking will block the excretion of uric acid in the body. If the two interact, the risk of gout will increase.
Add vinegar when eating crayfish
The criteria for choosing a good shrimp is that the individual is complete, the carapace is not removed, the shell is clear and distinct, the muscles are dense, the flexion of the tail section is strong, and the body surface is clean and dry. It is better to change the quality, discolor, cold red, string blood, and water. Between relaxation or abnormal odor, it is not suitable for human consumption. When you eat, you need to wash the shrimp and add ginger and vinegar when you taste it. This will not only relieve the phlegm and increase the freshness, but also help you to get rid of cold, help digestion, and have more sterilization and disinfection effects.
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