Jinhu crayfish [Jiangsu Jinhu specialty]

What is Jinhu crayfish? Authentic Jiangsu Jinhu specialty: Jinhu crayfish

Summary:Do you want to know what Jinhu crayfish is? This article is a detailed introduction toJiangsu Jinhu specialty - Jinhu crayfish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jinhu crayfish. The full text takes about 8 minutes to read, mainly including the basic introduction of Jinhu crayfish and its nutritional value? What are the product characteristics of Jinhu crayfish? How did the history of Jinhu crayfish come about? How to distinguish between genuine and fake Jinhu crayfish? Wait

Basic introduction of Jinhu crayfish

Jinhu County is surrounded by three lakes, including Baima Lake, Baoying Lake, and Gaoyou Lake. It is said that the "origin" of Jiangsu crayfish is in Jinhu. Due to the wide water area and excellent water quality in the local area, the crayfish produced are generally fat, tender and delicious. Jinhu has become the core production area of crayfish in China, and there is already a saying of "Xuyi crayfish Jinhu production" in northern Jiangsu

1. Shrimp is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are weak or need to be taken care of after illness<2. Shrimp contains abundant magnesium, which plays an important regulatory role in heart activity and can effectively protect the cardiovascular system. It can reduce cholesterol levels in the blood, prevent arteriosclerosis, and dilate coronary arteries, which is beneficial for preventing hypertension and myocardial infarction

3. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, especially beneficial for children and pregnant women

The crayfish in Jinhu are very large in size, with bright colors, tender and delicious meat, rich in nutrients, and have a high protein content in their bodies. The shrimp meat contains trace elements such as zinc, iodine, and selenium, which are higher than other shrimp species

When making Jinhu crayfish, choosing shrimp is the key. It is important to choose fresh and large ones that look bright on the surface and have a firm body. Moreover, if you buy female shrimp, the taste will be even more delicious. The method of identifying female crayfish is to check if there are a pair of triangular small spines on the lower epidermis of the head body junction of the shrimp. If there are, it is a female crayfish

Choosing crayfish is the most crucial. The best time to eat crayfish is from May to October, when they are yellow and plump, and even the three segments on the big claws are elastic tooth snow-white muscles that are stuffed from head to tail. If you look at the crayfish, whether it's clear water or muddy water, and their back is red, shiny, and clean, it's still acceptable. Then you can flip over their belly fur and fine hairs on their claws. If it's white, clean, and neat here, it's basically raised with clean water

After all, crayfish eat the carcasses of humus animals, and bacteria and toxins will only accumulate in their bodies. Therefore, we should try to buy newly grown crayfish, as they are too small and tasteless to eat. This requires you to be able to see the skin color. Old lobsters are either black red or red with a hint of iron blue, while young lobsters are bright red and not bad, with a natural and healthy luster. Just as we touch its shell with our hands, those that are hard and hard are undoubtedly old, while those that are elastic like nails are those that have just grown up and changed their shells, so we need to buy soft shells