Should I blanch or deep-fry the crawfish?

     Whether to blanch or deep-fry baby lobsters primarily depends on the specific cooking method and personal taste preferences. If you want to preserve their original flavor, blanching is usually chosen; if you desire a crisp and delicious texture, deep-frying can be selected. Detailed analysis is as follows:

     Blanching can effectively remove the fishy smell and impurities from baby lobsters, making them cleaner and more hygienic. It also kills surface bacteria. The meat of blanched baby lobsters becomes firmer and is suitable for dishes like spicy Sichuan-style baby lobsters or garlic baby lobsters, where preserving the original flavor is desired.

     Deep-frying rapidly heats the ingredients using high-temperature oil, achieving a crispy exterior with a tender interior. When cooking baby lobsters, if you desire a crisp and delicious texture or want the baby lobsters to have a more vibrant and appealing color, deep-frying can be chosen.

     During the cooking process, regardless of the method selected, attention should be paid to the freshness of the ingredients and control of cooking time to ensure the texture and hygiene quality of the baby lobsters.