又到“吃蝦季”,霸占“夜市C位”的小龍蝦雖然誘人,但哪些部位暗藏“雷區”?如何挑選肥美優質的小龍蝦?回家又該如何洗刷烹飪?
這份小龍蝦消費指南讓你吃得安心又過癮,一起來看!
As crayfish take center stage in night markets across China, food lovers are diving in. However, health-conscious diners should pay attention to which parts of the crustacean are safe to eat.
crayfish /?kre?.f??/ 淡水鰲蝦,小龍蝦(肉)
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小龍蝦的這些部位最好不要吃
有研究人員對小龍蝦不同部位的重金屬含量進行檢測,結果顯示:小龍蝦腹部肌肉重金屬含量明顯低于蝦頭。
這是因為小龍蝦的肝、腎、胰等解毒和排泄器官都在頭部,這些器官可以產生大量的金屬硫蛋白來束縛重金屬元素。因此,重金屬元素更容易集中在小龍蝦頭部。此外,外殼也是小龍蝦處理重金屬的重要部位。
Researchers have found that the heavy metal content in crayfish tail meat is significantly lower than in the head.
The head contains the liver, kidneys and pancreas, which are responsible for detoxification and excretion. These organs produce metal-binding proteins that trap heavy metals, causing them to accumulate in the head. The shell also plays a role in absorbing heavy metals.
需要注意的是,小龍蝦的重金屬含量和生長環境關系密切,如果規范化養殖,保持水源質量,就能確保小龍蝦肉的安全性。市面上正規小龍蝦可食部(腹部肌肉)的重金屬含量都在安全限制內,可以放心食用。
小龍蝦的內臟位于蝦頭,吃起來很香的蝦黃是它的肝臟和胰腺,脂肪含量高且重金屬含量超過蝦肉。吃小龍蝦最好只吃蝦肉,不要吃蝦黃和蝦頭。
The yellowish substance inside the head, often called "crayfish roe" and prized for its rich flavor, is actually the hepatopancreas. It is high in fat and also contains higher levels of heavy metals than the tail meat.
For a safer meal, experts recommend eating only the tail and avoiding both the head and the yellow substance.
此外,小龍蝦的蛋白質含量較高,而且屬于中嘌呤食物,過敏體質人群、痛風患者等要謹慎食用。
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如何挑選小龍蝦?
要挑選活的小龍蝦,仔細觀察它的背部是否紅亮干凈,腹部和爪的絨毛是否白凈整齊,最重要的是看蝦腮是否白而干凈。
When selecting live crayfish, check that the back is bright and clean, the underside and claw hairs are white and neat, and, most importantly, that the gills are clean and white.
捏一下蝦身,要挑蝦身硬挺、觸須齊全的,如果蝦肉比較有彈性,說明肉質很不錯,烹飪好后味道會非常鮮美。
聞一下小龍蝦有沒有異味,如果有異味,就不能挑選了。
拿著比一比:同一季節,人工養殖的小龍蝦要大一些,個頭均勻,肉質也比較飽滿。
如何處理小龍蝦?
在清洗時,可以先用流動水沖洗,然后在水中加入食鹽或白醋,浸泡1至2個小時。
用刷子或鋼絲球刷洗小龍蝦腹部,根據需要剪去小腳和大鉗子,清洗干凈后除去蝦腮、腸道。
To prepare crayfish at home, first rinse them under running water. Then soak them in water with salt or white vinegar for one to two hours.
rinse /r?ns/(用清水)沖洗,涮洗,漂洗
After soaking, scrub the belly with a brush or steel wool and trim the small legs and large claws as needed. Rinse again, then remove the gills and intestinal tract before cooking.
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為避免處理小龍蝦時手部感染,可以這樣做:
? 處理小龍蝦時戴手套
在處理小龍蝦時,最好戴上手套。手套可以起到隔離作用,減少手部與小龍蝦的直接接觸,降低感染風險。但需要注意的是,手套并非萬無一失,如果小龍蝦的殼或鉗子過于尖銳,也可能扎破手套。
? 注意手部衛生
處理小龍蝦前后,都要注意手部衛生。處理前,最好洗手并消毒;處理后,也要及時洗手并擦干。如果手部被扎傷或出現傷口,要及時清洗并消毒,避免感染。
你愛吃小龍蝦嗎?歡迎在評論區分享你的 實用 吃蝦攻略!
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來源:人民日報微信綜合寧波晚報、瀏陽日報、安徽交通廣播
跟著China Daily
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