Spicy lobster

It's very convenient to take out the fridge if you want. Lobster is a freshwater economy shrimp and is popular because of the taste of meat. It creates an absolute competitive advantage in the local ecological environment because of its impurity, rapid growth and resilience. The intake range includes watergrass, algae, aquatic insects, animal bodies, etc., and fratricidal when food is scarce. Scientific research has shown that the organ shrimp cyanide content is directly related to its ability to withstand the adverse external environment, which means that the higher the body shrimp cyanide content, the greater its ability to withstand the adverse external environment. The amount of natural shrimp cyanide in the red-coloured crayfish body is several times that of shrimp. So, deep red lobsters can breed in the mud, and light red shrimps can't survive even in clear water. The lobster itself is unable to produce shrimp cyanide, mainly through the food chain, where it is obtained by eating micro-algae, etc., and where it accumulates super strong resistance to oxidation. Shrimp cyanide can be effective in increasing the resilience of the crayfish to adverse conditions and increasing their productivity. So prawn cyanide is a strong guarantee of the resilience of the lobster, which is hard to survive in the absence of these micro-algae containing shrimp cyanide. It also gives people the illusion that lobsters must live in a dirty environment. One. Due to its growth in freshwater, it is true that crayfish may contain bacteria and parasites, but they are mostly in the head. So you have to eat with your head off and your stomach on the head. But the shrimp yellow on the head can still be eaten. The shrimp line must be removed when eating. Some people draw shrimp wires when they wash their abdomen and call them intestines. It's also possible to remove the veil easily once the skin has been taken out of the top of the neck. When the live shrimp is cooked, the tails are curdled inside. If the shrimp tail is flat, it means dead shrimp, don't eat. Whether it's live shrimp or frozen shrimp tails, the heating should take no less than 20 minutes。