Crayfish have a high protein content, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. The shrimp is also rich in magnesium, zinc, iodine, selenium, etc. Activity has an important regulatory role, can protect the cardiovascular system, it can reduce blood cholesterol levels, prevent arteriosclerosis, while also expanding the coronary artery, which is conducive to prevention of hypertension and myocardial infarction. Crayfish contain astaxanthin, which is a strong antioxidant. Scientists at Osaka University in Japan found that astaxanthin helps eliminate the "time difference" caused by jet lag. In addition, crayfish can also be used as medicine, which can relieve phlegm and relieve cough, and promote healing of wound muscles after surgery. Although crayfish are nutritious, the following points should be noted when eating crayfish: 1, don't buy dead shrimp Because lobster is a high-protein organism, it contains many bacteria, lobsters die, bacteria immediately differentiate, people eat, random poisoning and diarrhea. 2, white, belly white is clean shrimp Everyone who knows how to know knows that a shrimp is not clean enough to see that the shrimp is not enough white. Because cockroaches are the respiratory organs of crayfish, the impurities in the water are filtered through the cockroaches. Shrimp raised in shallow waters will be black because of the impurities in the water. Only shrimps cultured in deep-water lakes will have clean sputum (and a clean heart). 3, distinguish between fresh shrimp and frozen shrimp Winter crayfish production is relatively small, and some merchants will sell some shrimp in the summer to sell in the summer. How do you tell the frozen shrimp and the fresh live shrimp? The frozen shrimp is cooked and the body is wrinkled, the taste is soft, and it is scattered without biting. The fresh shrimp is cooked and the body is full. The palate is chewy and will rub the teeth. 4, eat green shrimp Professional food knows that crayfish is divided into green shrimp and red shrimp. The color of the green shrimp is blue, and the red shrimp is slightly darker than the green shrimp. Generally, green shrimp can only be eaten before mid-May. At this time, the shrimp just got out of the shell, the shell is soft, the meat is tender and the nutritional value is high. After cooking, the red color is lighter and slightly yellowish. 5, carefully clean If the lobster is built at home, after the live lobster is bought, it is best to keep it in the clear water for 24 hours to spit out the sediment, metabolites and other impurities in the body. Brush the shrimp body clean with a brush, especially the claws and head. 6, must go to the shrimp line Shrimp line is the shrimp intestine that we are familiar with. The shrimp line is the place where heavy metals, toxins and dirt accumulate. Almost all restaurants don't bother to go to the shrimp line, so we have to be mindful, after the shrimps are bought back, they must pick up the shrimp line and start cooking! 7, do not eat shrimp head The crayfish's head is the place to receive and deal with the most toxins, contains a lot of bacteria and parasites, and contains a lot of heavy metal substances, so the shrimp head must be removed when eating lobster. 8, should not be equipped with beer Many people like to drink some beer when they eat crayfish, which is not good. Lobsters are high-protein, low-fat foods that contain abundant purine nucleotides that turn into uric acid after differentiation in the human body. Drinking alcohol denies the body's uric acid exudation. If the two are contaminated, the risk of gout will be added. In addition, we must also pay attention to the summer diet should pay attention to clean, to eat crayfish must go to the restaurant in the health of the right track, so as not to induce disease in the gastrointestinal function. Beauty Tools,Best Beauty Tools,Beauty Care Tools,Hair Straightening Comb Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.meizons.com
Eat crayfish to pay attention to 8 to avoid poisoning