The healthiest washing method: vinegar+salt
Put the carefully selected crayfish directly into the clear water mixed with vinegar and salt, and soak for 15 minutes, forcing the crayfish to spit out the dirt on their cheeks. Basically, the soaked crayfish is very clean. Rinse it with clear water for 3 times and you can go into the kitchen. This method can be recommended to housewives. Vinegar and salt are standing condiments. As long as a certain proportion is mastered, it is simple and labor-saving to choose this method when cooking crayfish at home.
"Old" trick: hand washing
When cooking crayfish at home, manual cleaning is the most common cleaning method. First clean the surface of the crayfish, then remove the belly of the shrimp head (trick: don't use a knife all the way down, just pull out the head half, so the whole belly will come out), then pinch the tail in the middle of the tail with your hand, twist it left and right until it breaks, and then slowly pull out the shrimp intestines.
The most labor-saving method: automatic cleaning
Let crayfish realize automatic cleaning: the most difficult thing to clean is its abdominal claws. Because it is alive, there are two big and powerful clips that make you unable to start, but the dirtiest part is also there.
Don't rush to eat crayfish after you buy it back. Put it in a pot, add a little salt, and then soak it in flat water for 24 hours. After crawling in the pot for 24 hours, most of the dirt in the abdomen was soaked. At the same time, because of the action of light salt water, crayfish also spit out foreign bodies in their bodies, killing two birds with one stone. Easily realize automatic cleaning of crayfish inside and outside. Then rinse with flowing water.
The most expensive washing method: vitamin C+ soda+citric acid.
"8‰ vitamin C+6‰ soda +6‰ citric acid" is the standard washing method exported to Europe and America. China and the United States are the two major export destinations of crayfish in the world, so large enterprises in China are committed to the export of finished crayfish. Food testing should naturally meet EU standards. It is said that the washing method of vitamin C+ soda can wash shrimp intestines white. However, this method also has two shortcomings: the mortality rate of lobsters is high, according to statistics, the mortality rate of washed lobsters is between 30% and 40%, followed by the huge cost of vitamin C, which is between 50,000 and 60,000 per ton, which is very expensive!