Nutritional value of crayfish and how to eat it

Cambarus is a general term for freshwater species in the order Chelicerus in the order Decapoda. They are large and cylindrical in shape, with a thick carapace and a slightly flattened cephalothorax. The front lateral margins are not fused to the preoral plate, except in the family of Langoustinidae, and the lateral margins are not fused to the thorax plastron and the base of the thoracic limbs. The neck groove is obvious. There are 5 pairs of appendages on the head: the first 2 pairs are well-developed antennae. There are 8 pairs of appendages on the thorax: the first 3 pairs are palatine legs, which form mouthparts with the last 3 pairs of appendages on the head; the last 5 pairs are walking legs, which have the functions of crawling and predation. The first 3 pairs of walking legs are pincer-shaped, with the first pair being particularly developed and used to defend against enemies, and the last 2 pairs of walking legs are claw-shaped. The abdomen is relatively short and has 6 pairs of appendages: the first 5 pairs are swimming legs, which are not well developed; the last pair is the tail leg, which forms a well-developed tail fan with the tail segment[1]. All walking legs are single-branched, and the first 3 pairs are claw-shaped, of which the first pair is particularly strong and thick, hence the name crayfish. The last two pairs of legs are simple and claw-like. The gills are filamentous. They are found in flowing water, water with high dissolved oxygen content, high transparency, and fresh water.

Nutritional value of crayfish

1. Delicious and nutritious

Langoustine meat is delicious and nutritious. According to analysis, every 100 grams of Langoustine meat contains 77 grams of water, 20.6 grams of protein, 0.7 grams of fat, 35 milligrams of calcium, 150 milligrams of phosphorus, 0.1 milligrams of iron, and 360 international units of vitamin A. It also contains vitamin B1, vitamin B2, vitamin E, niacin, etc.

2. Eliminate fatigue and enhance physical strength

Langoustine is rich in vitamin A, which can protect the eyes; it also contains B vitamins, which can eliminate fatigue and enhance physical strength. In addition, it contains taurine, which can lower cholesterol, protect the cardiovascular system and prevent arteriosclerosis.

3. Nourish the kidneys and strengthen yang

Shrimp also contains magnesium, which can regulate heart activity, and iron, which can prevent anemia. Shrimp also has the effect of nourishing the kidneys, strengthening yang, helping to improve impotence, premature ejaculation, loss of libido, frequent urination, etc. It also helps postpartum women secrete milk.

How to eat lobster

Method 1

1. Process the crawfish: Remove the heads and fecal threads of the crawfish; wash and drain. Peel and chop the green onions into fine pieces; tie the spices into a bundle.

2. Put butter in a 28 cm flat non-stick pan, heat until melted, pour in the crawfish, cover the pot and cook for 5 minutes; then, add chopped green onion, appropriate amount of salt and pepper, and stir-fry over low heat for 2 minutes; pour in brandy, light it with a flame, and when the flame goes out, add wine, tomato sauce and spices, and stir-fry for 2 minutes; then, remove the crawfish with a slotted spoon and keep warm for later use.

3. Cook the sauce in the pot over high heat for about 5 minutes until it thickens; add half of the butter, cook for another 2 minutes, then remove the spices.

4. Beat the egg yolks with a fork while adding the remaining half of the cream. Pour the beaten egg custard into the pot and remove from heat. Stir with a flat spatula until it becomes a thick sauce. Add the crawfish and stir for 30 seconds.

5. Remove from heat and place on a plate. Sprinkle with chopped tarragon and chili powder. Serve immediately.

Method 2

1. Cut off the whiskers of the langoustine, clean it and remove the mud intestine.

2. Chop the garlic, ginger, onion, and dried chili, cut the green onion into chopped pieces, and chop the coriander.

3. Heat the pan over high heat, then turn to medium heat and add minced garlic, ginger, and onion. Stir-fry until fragrant, then add chopped green onion. Stir-fry evenly and then add lobsters, stir well, sprinkle in cooking wine, stir a few more times, add half a bowl of water in a small rice bowl, cover the pot and simmer over medium heat for about 3-4 minutes.

4. Open the lid, sprinkle with pepper powder and stir-fry, then sprinkle in cumin powder and pepper salt powder while stir-frying evenly, turn off the heat, sprinkle in chopped coriander, stir well, and serve.