Crayfish, with its delicious taste and rich nutritional value, has occupied a place in the food world and has become the darling of countless diners. Whether spicy or garlicy, crayfish can always capture the hearts of food lovers from all walks of life with its varied flavors and unique eating experience. In this context, crayfish has not only become the standard for drinking, but also an indispensable part of the food world, and its popularity can be seen.
However, while we are enjoying crayfish enthusiastically, there is a small controversy about it that has always surrounded the hearts of food lovers - that is, whether the head of crayfish hides the precious "shrimp yellow", or the "Yoneda Gong" that people can't avoid? There are many opinions on this issue, some people talk about the deliciousness of shrimp yellow, and some people are afraid of the so-called Yoneda Kyoku. Today, we will uncover the secret of the crayfish's head, after all, to see what the truth is between the two.
The head of the crayfish is located at the front of its body and is an important part of the crayfish's body, including the shrimp's eyes, mouthparts, and brain. Inside the shrimp head, there is a very critical organ called the hepatopancreas (also known as the "shrimp gland" or "shrimp yellow"), which is the main digestive organ of the crayfish and is responsible for secreting digestive enzymes to help the shrimp digest food. The hepatopancreas is golden brown in the body of crayfish, which is considered by many to be "shrimp yellow", it is rich in fat and a variety of nutrients, and is a popular part of crayfish.
This part is rich in fats and nutrients, including protein, fatty acids, and a variety of vitamins and minerals, which makes it highly sought after in the gastronomic world. Not only does it add a unique flavor to food, but it also has certain health benefits. However, it is important to note that in addition to the hepatopancreas, crayfish heads may also contain other substances such as "Yonedako" (a parasite), so proper care is required when eating crayfish heads.
How to get rid of the head scientifically.
Before eating, you can gently pinch the head and body of the crayfish, turn it gently and pull it out, so that most of the internal organs and possible parasites can be removed. Of course, in the process of removing the head, we can also observe the color and state of the shrimp head, and if we find abnormalities, such as excessive black or foreign objects, we should avoid eating them.
When choosing crayfish, give preference to crayfish with a full body and full of vitality. Fresh crayfish usually have smooth shells, bright colors, and are hard to the touch. At the same time, pay attention to check that the head of the crayfish is clean and free of excessive sediment and foreign objects. A good habit is to ask the seller about the ** and storage of crayfish when buying, and try to choose crayfish produced in breeding places with clean environment and good water quality.
Recommended recipe 1: Spicy crayfish.
Spicy crayfish is an extremely popular dish during the summer months, not only because of its irresistible taste, but also because the crayfish themselves are very nutritious. Crayfish is rich in high-quality protein and omega-3 fatty acids, which are very beneficial for promoting cardiovascular and cerebrovascular health. At the same time, crayfish are also rich in minerals, such as calcium, magnesium, and zinc, which are important elements for maintaining bone health and strengthening the immune system.
Specific method: Clean the crayfish, cut off the shrimp whiskers and feet, and pick off the shrimp line.
Pour oil into the pan, heat the oil, add green onions, ginger, garlic, dried chili peppers and peppercorns, and stir-fry until fragrant.
Add the crayfish, stir-fry evenly, add cooking wine, light soy sauce, bean paste, and continue to stir-fry to let the crayfish completely absorb the flavor of the seasoning.
Pour in an appropriate amount of hot water, turn to low heat and cook for about 10 minutes after the water boils, so that the crayfish can fully absorb the flavor.
Finally, add an appropriate amount of salt and sugar to taste, reduce the juice over high heat, sprinkle with chopped green onions, and then remove from the pot.
Recommended recipe 2: Steamed crayfish with garlic.
Steamed crayfish with garlic is a healthy dish with good color and flavor, which is cooked by steaming to retain the original taste and nutrients of crayfish to the greatest extent. Crayfish itself is a high-quality protein**, and the addition of garlic not only adds flavor to this dish, but also because garlic contains a lot of natural antibiotic ingredients, which is very helpful for enhancing the body's immunity.
Specific method: Clean the crayfish, cut off the shrimp whiskers and feet, and pick off the shrimp line.
Prepare a sufficient amount of minced garlic and mix it with an appropriate amount of salt, a little sugar, light soy sauce and steamed fish soy sauce to make a seasoning.
Spread the seasoning evenly over the crayfish so that each crayfish is coated with a layer of minced garlic.
Put the processed crayfish in a steamer and steam over high heat for about 8-10 minutes.
Finally, sprinkle with chopped green onions and serve.
The mouth-watering "shrimp yellow" is actually the nutrient-rich hepatopancreas in crayfish, and the misunderstood "Yoneda Ko" is just a parasite that should be avoided. This exploration not only gave us a deeper understanding of crayfish, but also made us realize that we should pay more attention to health and safety when enjoying this delicious dish.
So, the next time you encounter crayfish again, you might as well use the knowledge we learned today to select, clean up, and then boldly enjoy the irresistible "shrimp yellow", and at the same time be careful to avoid those "Yoneda Gong" that should not be eaten. Remember, a gastronomic journey is not only about the enjoyment of the taste buds, but also about the health of the body.