What to watch for crayfish 1. The crayfish contains a large amount of bacteria and parasites, and contains a lot of heavy metal substances, but it is basically in the head. So be sure to eat when you eat! Must not be willing to save money and eat the head together. In view of the fact that most of the crayfish sold by the hotel in order to save things are basically head-containing, then the head must be removed and inedible when eating. 2, shrimp line must be removed, this site is second only to the head of the second dirty place. Many hotels also did not remove the shrimp line in order to save time. Therefore, it is recommended that everyone should buy home to do their own food. 3. Wash the crayfish carefully and carefully. Crayfish sold outside, businesses in order to save trouble can not give you a special careful cleaning, and many unscrupulous businesses will use washed shrimp powder to wash crayfish, residual shrimp powder damage is quite large. 4, the last point is that the cooking time should be sufficient, can not be less than 20 minutes. In order to save fuel costs and time costs, outside businesses have a lot of cooking time is not enough, this is a hidden danger of health and safety. 5, shrimp bogey eat with certain fruits. Shrimp contains a lot of nutrients such as protein and calcium. If they are equated with fruits containing tannic acid, such as grapes, pomegranates, hawthorn, and persimmons, not only will the nutritional value of the protein be reduced, but also the combination of tannic acid and calcium ions will form insoluble conjugates that will stimulate the stomach and cause human discomfort and vomiting. Dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten at least 2 hours apart with these fruits. 7 Things to Remember When Eating Crayfish 1, the body is soft and inelastic is likely to be dead shrimp Crayfish are most afraid of encountering dead shrimps, because crayfish are quickly spoiled after they die, and they decompose and produce toxic substances such as histamine, which can breed harmful germs. After eating, they can easily cause diarrhea and other gastrointestinal infectious diseases and endanger the health of the body. After cooking and processing of crayfish, if there is a strong smell of fish, shrimp body development and straight, the body is soft and inelastic, the color becomes darker, the shell body has more viscous substances and so on, then it is very likely to be dead shrimp maded. 2, good shrimp shell is very full when served with ginger and vinegar The criteria for selecting shrimps are: completeness of body, no crustacea, clear and distinct shell, dense muscles, strong flexion of tail section, and dryness of body surface; deterioration, discoloration, redness of body surface, string of bloody water, relaxation between nodes Or have an unusual smell, 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 increase the temperature, but also help you to get rid of cold, help digestion, and have a more sterilizing effect. 3. The longer the shrimp died, the more toxins accumulated 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. In addition, there are many flukes of parasitophorous and parahaemolytic Vibrio in the body of shrimps. 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. 4, before the home cooking processing water feed for 24 hours 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, water must be fed for about 24 hours to allow the shrimp body to give up metabolites. In addition, you must use a brush to wash the dirt on your body. At the same time, the gut that hides a lot of sediment and bacteria must also be removed. Then clean it thoroughly with clean water for 2-3 times. 5, accumulation of toxins pathogen shrimp do not eat “The shrimp head of the crayfish must not be eaten.†The head of the crayfish is the place where most of the toxins are absorbed and processed. 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. 6, after eating shrimp should not take vitamin C tablets Researchers at the University of Chicago have found through experiments that shrimps and other shellfish foods contain a higher concentration of "pentavalent arsenic compounds." The substance itself does not harm the human body. However, after taking vitamin C tablets, the original non-toxic arsenide can turn toxic arsenic trioxide, which is arsenic, and can endanger human life. 7, allergic patients note that shrimp is not edible Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc., about 20% of the patients may be triggered by eating shrimp attacks. Therefore, it is clear that allergies to shrimp do not eat during the remission and attack periods. How to clean and trim crayfish In fact, the lobsters in the hotel are only covered with savory flavors such as thirteen aromas, etc. They may not properly wash the lobsters in order to save time and make them more complete and beautiful. 1. Cut off most of the crayfish's head shells, and use scissors to pick the black sate's stomach pouch where the exposed head is attached to the back; 2. Cut the shell on both sides, and then follow it obliquely to remove the mustache; 3. Pull the tail arm of the tail in the middle of your hand, pull it out and pull it out. 4, cut a knife on the back, so as to get more tasty (this trick is optional, look at each person's technique hobby); 5, under the tap water with a toothbrush up and down left and right side of the brush, be careful not to wash shrimp yellow, and then drain to go. Therefore, the crayfish bought from the market should be washed with clear water to avoid the residue of harmful substances such as “washed shrimp powderâ€. How to determine if the crayfish is fresh When it comes to distinguishing the advantages and disadvantages of crayfish, it is actually very simple. The fresh crayfish is bright and full, with a tight flesh and a certain amount of elasticity and chewing. If it is a crayfish that has been placed for a period of time or has died, the meat is soft and looks empty and full. Greenhouse Vertical Hydroponics
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