The year of May-October is the season to eat crayfish, and the best time is from late May to the end of August. The crayfish during this period is more plump, and the key is shrimp yellow. Although crayfish is delicious and nutritious, it still needs to be cleaned up because of the complex diversity of its growing environment. It takes so much effort to clean up the crayfish in order to be able to eat with confidence and to preserve the shrimp yellow as much as possible. Otherwise, you can remove the shrimp head directly and save a lot of trouble. This is like you must have crab yellow to eat crabs, so the crayfish with the same shrimp yellow will be more fragrant, more flavorful... For the practice of spicy crayfish, see the next recipe, you can poke the following Link: https://www.xiachufang.com/recipe/101825426/
First, the lobster should pick this kind of green-shelled lobster that grows in the lake. The abdomen and claws are relatively clean and the skin is thinner. (If it is the black lobster of the abdomen, basically the growing environment will be dirty, so you don't have to clean up it. After brushing it, you can smash the head directly, and the mud is sucked and only the tail is good.)
Then look at the male and female, the female on the left and the male on the right. The difference between the female and the male shrimp is the part I circled with a red pen. The first two pairs of legs of the male chest are obviously longer than the female, and the front outer edge of the male foot has a red film, which is very conspicuous, and the female has no such red film. It is best to choose a female shrimp because the shrimp will have more shrimp yellow than the male shrimp.
Prepare cleaning tools: rubber gloves, long handle brushes, pointed scissors and tweezers
Wear rubber gloves to avoid being caught by the shrimp pliers. It’s really painful to be caught. When cleaning, first grab the lobster back and tail, and rinse with the long handle brush to clean the lobster belly from bottom to top. (Make all crayfish clean before proceeding to the next step)
After the lobsters are all brushed. To change the scissors, first cut off the front two large pliers front clips. (The crayfish from June to September is still very full of meat in the pliers. It’s a pity to lose it.)
Cut out the four pairs of small claws on both sides.
Cut the shrimp shells on both sides of the lobster head by about 1/3. (When cutting the clamshell, it is better to cut from the head to the tail)
After the shrimp shell is cut off, cut the cockroach, pay attention to the fact that all the prawn must be cut clean, and be careful not to break the film under the prawn, because the layer under the squid is covered with shrimp yellow, which is broken. It’s a pity that the shrimp yellow ran out.
The side of the cut shrimp head should look like this. If you don't understand the description in front of me, you can take a look at the picture above, it should be very clear. Remember to cut both sides.
Fill the sink with water and open the faucet with minimal water to the basin and place the crayfish in the water. Freshly cut crayfish are generally not so fast-dead, and when put into micro-flowing water, the shrimp can spit out more dirt.
After all the shrimps have been cut, the water is opened and the lobster is washed like a dish. (This step must be cleaned very cleanly, because the next step is to ensure that the shrimp yellow is not lost, it is no longer suitable for large-scale cleaning)
After all the shrimps have been cleaned, use scissors to cut off the small tip of the shrimp head near the mouth of the shrimp. Basically, only cut a few millimeters behind the shrimp eye. Be careful not to cut more, cut more shrimp. Huang will fall out.
Use the scissor head to pull out the black capsule inside the shrimp head. This is the stomach of the lobster. It is very dirty, so it should be clean. When you start to cut, the hand is unskilled and easy to cut. If you cut it, it doesn't matter. Dig out, the remaining use is washed clean, the water should be opened to avoid washing away the shrimp yellow.
If it is difficult to pull out, it can be cleaned out with a pair of tweezers.
The picture above shows the treated lobster head. The shrimp yellow is not broken at all, and the shrimp stomach is completely cleaned.
The last step is to pull the mud. I usually don't recommend this step. Because the shrimp is pulled out of the mud, the shrimp is easy to disperse when it is burned, but it is not impossible if you must handle it. There are three slices of shrimp tail, pinch the top piece in the middle, and gently peel the top of the piece to 1/3, leaving the middle 1/3 not torn.
Then pull out the mud a little.
Finally, a little cleaning, this cleaning time is not too long, otherwise the shrimp yellow is easy to flow out, the shrimp is also easy to rot.
After cleaning, remove and drain, and finish. The practice of spicy crayfish is detailed in the next recipe. Please post the following link: https://www.xiachufang.com/recipe/101825426/
First, the crayfish is best to pick the clear water lobster that grew up in the lake to buy, and must buy live fierce, dead crayfish can not eat. Crayfish have strong reproductive capacity, even in the ditch, and the lobsters grown in this environment are more polluted. It is better not to buy for health. Second, buy the lobster pay attention to the following 4 points: 1, first look at the shell, to buy green shell lobster, the green shell's claws are small, the meat is relatively tender, the shell is also good to peel. The red-shelled lobster is only good-looking, and the shell is harder than the meat. 2, then look at the abdomen and feet are not clean, how can the lobster growing in a complex environment be green and white. 3, it is best to pick the female shrimp to buy, because the shell of the female shrimp is softer, so that the cut is good, and the shrimp yellow is more than the male shrimp, it will be more fragrant. 4, see if the shrimp is clean, this place is the most easy to hide dirt. Third, regarding the step of pulling the mud, I personally do not recommend it, because the lobster meat pulled through the mud is easy to disperse, just remember to take it off when eating.