The old brand of A Bing lobster in Xuyi is a famous trademark in Jiangsu. Everyone in Xuyi knows that it mainly promotes thirteen spices with medicinal flavor, lobster with garlic paste and spicy crayfish, which are widely praised.

Crayfish (an aquatic animal of the family Crocidae)

Crayfish (scientific name: Procambarus clarkii): also known as Procambarus clarkii, red crayfish and freshwater crayfish. Shaped like a shrimp with a hard shell. The adult is about 5.6~11.9 cm long, dark red, with a nearly black carapace and a wedge-shaped stripe on the back of the abdomen. Young shrimps are uniform gray, sometimes with black ripples. Long and narrow claws. The middle part of the carapace is not separated by a mesh gap, and there are obvious particles on the carapace. The forehead sword has lateral spines or the end of the forehead sword is scored.

is a freshwater economic shrimp, which is widely welcomed by people because of its delicious meat. Because of its omnivorousness, fast growth and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment. Its feeding range includes aquatic plants, algae, aquatic insects, animal carcasses, etc. When food is scarce, it also kills each other. Crayfish has become an important economic breed in China in recent years. In the process of commercial farming, we should guard against escape, especially into the untouched original ecological water body. Its ecological competitive advantage to local species leads to destructive harm.

Value of crayfish:

Ornamental

Because most crayfish are very anti-polluting, they can still survive in water containing highly polluting toxins. Stocking in aquariums can also effectively remove fish excreta and moss, which has a great contribution to the improvement of hydrological environment.

Nutrition

Crayfish has a high content of protein, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed back to health after illness. Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc. Magnesium plays an important role in regulating heart activity and protecting the cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, and dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction. Crayfish contains astaxanthin, which is a strong antioxidant. Scientists at Osaka University in Japan have found that astaxanthin helps to eliminate "jet lag" caused by jet lag. In addition, crayfish can also be used as medicine, which can eliminate phlegm and relieve cough, and promote the wound healing after operation.

recipes

Crayfish are made into many kinds of dishes because of their larger size, more meat and delicious meat than other freshwater shrimps, which are widely welcomed.

braised prawns

spicy crayfish

shisanxiang crayfish

shisanxiang crayfish fresh pot

spicy crayfish

beer crayfish

hot crayfish

stir-fried crayfish

secret spicy crayfish

garlic crayfish

curry crayfish

beer. However, the corroded crayfish and shrimp tongs are easy to fall off. If there are generally few crayfish and shrimp tongs on the table, it is more likely to use shrimp washing powder, so the crayfish with tongs should be eaten carefully.

See if crayfish live in clean water. At first glance, its back is bright red and clean, which is acceptable. Then, look at the fluff on its abdomen and the hairs on its claws. If it is white and neat, it is basically raised in clean water.

after all, crayfish are aquatic animals that eat humus carcasses, and bacteria and toxins will only accumulate in the body more and more, so people try to buy crayfish that have just grown up. When buying, you should know the skin color: old lobsters are red and black or red with iron blue, while young lobsters have a natural and healthy luster. Touch the shrimp shell with your hands. The hard one is old, and the elastic one like nails is the one that has just grown up and changed its shell. Try to buy crayfish with soft shells.

crayfish in most restaurants are prepared and served on the table. Before eating crayfish, it is best to look at the body of crayfish: if the tail is curled up, it means that it was alive before entering the pot. If the tail is straight, it means that it was dead before entering the pot. Dead crayfish are inedible and may cause lead poisoning. In addition, the lobster head is easy to absorb heavy metals and bacteria, so it is best to remove the head when eating.

For self-cooking crayfish, it is recommended to soak them in clear water for 2-3 hours, then wash them and cook them at high temperature before eating.

Because of the high content of protein in crayfish, and the decay of protein will bring great harm to human health, it is best to finish the crayfish once it is cooked. Don't eat too much crayfish, because eating too much protein can easily lead to indigestion.