說到夏季夜宵界的“C位”

小龍蝦若是排第二

有誰敢排第一呢？

油燜、蒜蓉、十三香……

簡(jiǎn)直香到跺JIOJIO

圖源：千庫(kù)網(wǎng)

不過先別急著炫！

在這份美味的背后

可能隱藏著你所不知的“雷區(qū)”

這份「小龍蝦紅黑榜」快收好

教你避開舌尖上的“陷阱”

做這個(gè)夏天

最會(huì)吃蝦的“人間清醒”！

這三個(gè)部位，千萬別碰！

小龍蝦可謂高蛋白、低脂肪的夏日寶藏，每100g蝦肉含16g優(yōu)質(zhì)蛋白，堪比雞蛋，卻僅有不到1g脂肪，富含鈣、鎂、鋅等礦物質(zhì)以及核黃素、硫胺素、煙酸等維生素。但需注意：蝦黃膽固醇偏高，蝦肉嘌呤中等，搭配啤酒易引發(fā)痛風(fēng)，高尿酸人群淺嘗輒止更安心。

此外，吃蝦的時(shí)候有三個(gè)部位需特別注意。

圖源：千庫(kù)網(wǎng)

蝦頭：美味與危險(xiǎn)并存的“盲盒”

掀開蝦頭，橙黃的蝦黃勾得人直流口水？但這里可是小龍蝦的“內(nèi)臟倉(cāng)庫(kù)”。肝胰腺、胃、性腺全擠在這方寸之地，要是蝦生長(zhǎng)的水質(zhì)差，重金屬、污染物全囤在這兒呢。聽勸：蝦肉才是真?主角，蝦頭蝦黃咱就別開“盲盒”啦。

圖源：千庫(kù)網(wǎng)

蝦線：藏污納垢的“小尾巴”

蝦肚子上那條黑黑的“線”是啥？那是小龍蝦的消化道，里面藏著泥沙、代謝廢物，雖說煮熟了細(xì)菌沒了，但吃起來硌牙又倒胃口，剝蝦時(shí)順手一扯，咱吃得才干凈。

蝦鰓：檢驗(yàn)干凈度的“照妖鏡”

買蝦時(shí)偷偷掀開蝦殼看鰓！雪白雪白的鰓，說明這蝦“出身清白”；要是發(fā)黑、黏膩……這蝦大概率在“污水坑”里打過滾，可不要做“冤大頭”。

這樣吃，才安全又過癮！

掐準(zhǔn)季節(jié)，拒絕“過季蝦”

小龍蝦可是“限時(shí)限定款”，每年4-7 月才是它的“高光時(shí)刻”，肉質(zhì)最肥美新鮮。要是過了季節(jié)還能買到，十有八九是“歪瓜裂棗”，咱寧缺毋濫。

淺嘗輒止，別做“炫蝦狂魔”

小龍蝦雖香，但它是高蛋白“選手”，吃多了胃腸扛不住！尿酸高、易過敏的寶子更要悠著點(diǎn)，一頓炫半斤就夠了，別讓痛風(fēng)“找上門”。

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圖源：無版權(quán)圖片網(wǎng)站unsplash

拒絕“死蝦刺客”，只吃活蹦亂跳的

死蝦千萬別碰！小龍蝦一死，體內(nèi)的組胺酸就會(huì)變成有毒物質(zhì)，吃了輕則拉肚子，重則進(jìn)醫(yī)院！買蝦時(shí)認(rèn)準(zhǔn)活蹦亂跳的“精神小伙”，咱吃得才安心。

現(xiàn)做現(xiàn)吃，隔夜蝦達(dá)咩！

小龍蝦要吃熱乎的！隔夜蝦不僅口感大打折扣，還可能滋生細(xì)菌。吃的時(shí)候記得剝殼去頭、去除內(nèi)臟，做個(gè)“精致吃蝦人”。

煮透煮爛，細(xì)菌通通滾蛋！

小龍蝦必須煮夠10分鐘以上！它可是肺吸蟲的“宿主”，烤、炒、腌都不行，必須高溫煮透，把細(xì)菌、寄生蟲統(tǒng)統(tǒng)消滅！吃的時(shí)候蘸點(diǎn)醋，殺菌又提味。

吃蝦搭配指南：

這樣吃才不踩雷！

1.拒絕碳水炸彈

小龍蝦搭配玉米、土豆等粗糧，既能吸附湯汁的鮮美，又能增加膳食纖維。

2.別再狂灌冰啤酒

小龍蝦的靈魂CP非啤酒莫屬，但酒精+高嘌呤（蝦肉本身嘌呤含量中等，湯汁中嘌呤更高）會(huì)加重腎臟負(fù)擔(dān)，痛風(fēng)患者尤其要注意。健康喝法：常溫酸梅湯、綠豆湯解辣又解膩，或是來杯常溫酸奶保護(hù)胃黏膜。

3.殺菌搭檔

烹飪時(shí)多放生姜、大蒜、辣椒，不僅提味還能抑菌。中醫(yī)認(rèn)為，小龍蝦性寒涼，生姜正好中和寒氣，吃完來碗姜茶，暖身又貼心。

吃蝦一時(shí)爽，安全不能忘！

這個(gè)夏天，讓我們左手剝蝦

右手拿知識(shí)

做個(gè)“舌尖上的安全衛(wèi)士”

痛快炫蝦吧！