Live Hong Kong Crayfish ~ has an impressive nutritional profile. They are a good source of protein. When protein is broken down into amino acids, your body uses it to build and maintain the cells in your muscles, nerves, bones, skin and cartilage. Crayfish are also an important source of other minerals such as zinc, iron, copper, phosphorus and Selenium which help to maintain good health. It is also a rich source of vitamins such as B3, B5, B6, B12 and vitamin E. Moreover, many Amino acids such as Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine and Cystine are also found in cooked Crayfish.
There are many ways to cook the crayfish. Usually, crayfish are boiled and eaten plain, or with condiments. They are also occasionally served at restaurants, where they are prepared in salads, ravioli, and pasta. One of the most common ways to cook crayfish in China is stir-frying and then seasoning it with powder that comes in flavors as diverse as garlic, salted egg yolk, and mala, the characteristic numbing spice of Sichuan Province. It is sweet, and has a firm texture. It’s has a wonderful taste that stand something in between shrimp and lobster.
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