How to deal with lobster's shrimp thread

During festivals, every household buys some seafood, and shrimp is one of them. When choosing shrimps, there are large prawns, red shrimps, lobsters, etc. They are generally cleaned when you buy them home. When cleaning, pay attention to picking out the shrimp thread. Picking out the shrimp thread can make the shrimp taste more delicious, but the shrimp thread is inedible and contains ingredients that are harmful to human health. The correct way to pick shrimp threads is introduced in detail below.

Note: Do not cut it all at once, cut to two-thirds of the way, and then use scissors to gently pull it outwards when you feel it is almost at the shrimp line. You can see the shrimp line coming out. Usually, there is a small section of the shrimp line that is broken inside the shrimp. At this time, follow the above method to remove the shrimp tail.

There are also the following methods:

1. Use a toothpick to insert into the second section of the crayfish's back, cut it open and pick out the shrimp thread directly.

2. Cut off the head and tail of the crayfish, and squeeze out the shrimp thread and dirt with your hands.

3. When removing the crayfish head, do not twist it off at once. Slowly turn the head and the intestines will be pulled out.

4. Remove the head and shell of the crayfish, leaving the tail, cut both sides along the back of the shrimp, pull the back apart and take out the shrimp thread.

Crayfish method:

Ingredients: 1000 grams of crayfish, 100 grams of old ginger, 25 grams of peppercorns, 100 grams of garlic cloves, 10 chopped pickled chili peppers, 3 tablespoons of chopped bean curd, 1 orange, 20 grams of coriander, 300 grams of peanut oil, half a tablespoon each of chicken essence and mushroom essence.

operate:

1. Heat the oil over high heat until it is 50% hot, pour in the peppercorns and stir gently with a spatula, turn the heat to medium, add the shredded ginger and garlic after half a minute, stir-fry slowly for 1 minute, turn the heat to high again, and when the oil is very hot, add the lobster tails and stir-fry. When all the lobster tails turn bright red, add the chopped pickled chili peppers and Pixian bean paste, stir-fry repeatedly for about 3 minutes, until the oil turns dark red, then turn off the heat.

2. Take out half of the lobster tails and red oil, heat the remaining half in the pot over medium heat, add the orange meat and stir-fry for half a minute, add a cup of water, the amount of water should be just enough to cover the shrimp tails, cover the pot and simmer for 5 minutes, turning it over twice during the process so that the shrimp tails can evenly absorb the soup. When the soup is reduced to 1/3, add a little chicken essence and remove from the pot.

3. Heat the other half of the lobster tail and red oil in a pan over medium heat, add the coriander and stir-fry quickly and evenly, drizzle with a little water and dry, add a little mushroom essence, stir-fry evenly and serve.