How to eat prawns and crabs to be nutritious

Almost.

Shrimp contains 20% protein, is one of the foods with high protein content, is fish, eggs, milk several times or even more than ten times, shrimp and fish meat, the essential amino acid valine is not high, but it is a nutritionally balanced protein**, in addition, shrimp contains glycine, the higher the content of this amino acid, the higher the sweetness of shrimp.

Crab meat is delicious and nutritious, containing a lot of protein and fat, and more calcium, phosphorus, iron, vitamins and other substances. Each 500 grams of crab contains grams of protein, grams of fat, grams of sugar, milligrams of phosphorus, milligrams of iron and an appropriate amount of vitamin A.

Autumn is still a few months away, and how can you go without crabs in the fall? The crab is delicious and nutritious. It is a thing that many people love. But many people don't know how to cook crab to make it delicious, so let me teach you.

What is Crab? The crab is a mollusc, decapod crustacean. The crab's whole body is covered in a hard carapace, and it breathes on its gills.

In the classification of biology, it is the same species as the lobster and the aggregator. The vast majority of crabs live in the sea or still sea areas, although some crabs live on land in freshwater rivers. Common crabs in daily life are pike crab, open sea, pike crab, blue crab and Chinese mitten crab.

How to eat crabs and what are the ones that can't be eaten? First of all, cut off the 8 legs of the hairy crab, you can break their calves, and use the calves to squeeze out the meat of the thighs. The last two large tongs can also be eaten.

Remove a small piece of the lid from the crab's navel and subsequently remove the lid from the crab's belly. At the same time, be sure to throw away the crab's stomach, after finishing the knee, use scissors to cut off the excess crab legs, crab mouths and crab lungs, and use baked cakes to take out a hexagonal sheet in the middle of the crab body. Some of the crab roe is the secretion of the crab and cannot be eaten.

Break the string in half, and you can see that the crab meat can be torn off little by little as long as it is torn along with the crab legs, and the crab shell after eating the meat is translucent.

How do you cook crab deliciously? What I want to teach you here is stir-fried crab with green onion and ginger. First, place the crab's belly facing up on the cutting board, use a knife to press the midline of the crab's umbilical cord to chop it open, and then remove the crab lid and gills to wash it.

The crab's pincers are then removed, each pincer is cut into two sections, and the shell is broken with a knife. Cut half of the shoe into 4 pieces each, carrying a paw on each piece, and set aside for later use. Then prepare the green onions, ginger shreds and garlic paste, and finally add water with starch and hook into wet starch for later use.

After the lard is heated to 6 after the casserole is heated with a fire, the green onion section will be removed from after a period of time, and then the blood is left in the casserole, and the lard is stir-fried on the stove with ginger, garlic and fried green onions, and after the fragrance is fried, the crab can be put in and stir-fried. Cover the lid and cook until the water in the pot is about to run out, sprinkle the lard with pepper and sesame oil, and thicken it with starch at the end.

The steps to make stir-fried crab with green onion and ginger.

1. Put the crab belly facing up on the vegetable pier, use a knife to chop it open by pressing the midline of the umbilicus, remove the crab cover, scrape off the gills, and wash it;

2. Chop off the chela again, cut each chela into two sections, and then use a knife to break the chela, and then cut each half crab body into four pieces, each with a claw, set aside;

3. Cut the green onion into sections, shred the ginger, chop the garlic, add water to the starch to make wet starch, and set aside;

4 Heat the wok over a fire, add the lard, cook until it is 60% hot, put down the green onion segments, stir-fry, and remove the green onion segments;

5. Leave a slight oil bottom in the wok, stir-fry the ginger, garlic and fried green onions on the stove, wait for the fragrance, and fry the crab pieces well;

6. Cover and burn slightly, until the water in the pot will be dry, add 10 grams of lard, sesame oil, pepper, etc., stir well, thicken with wet starch, and then you can get out of the pot.

1. Brush the crab and insert chopsticks diagonally between the penultimate and second crab legs, so that the crab will not move again.

2. Open the lid and remove the crab gills and hearts. Chop the crab into pieces, add salt, cooking wine, and pepper and marinate for a while.

3. Heat the pan with oil, and when the oil temperature is hot, dip the incision of the crab pieces into some dry starch.

4. Drain the oil after frying red in the pot.

5. Leave a little base oil in the pot, add ginger and garlic slices to the pot. Add Sichuan pepper, dried red pepper, star anise, cinnamon and stir-fry until fragrant, add bean paste and stir-fry until red oil comes out.

6. Pour in the fried crab, add salt, sugar, monosodium glutamate to taste, pour a little sesame oil, sprinkle with chopped coriander.

1. After buying the live river crab, put it in clean water, close the lid and soak it for 20 minutes, and then rinse it with water repeatedly. 2. Pour water into the steamer, pour the crab into the steamer (preferably with the stomach facing up, so as not to cause the crab roe to flow out during steaming), and cover the lid immediately. 3. After boiling the water on high heat, continue to steam for 8 minutes.

4. Before processing the crab, peel and cut the ginger into fine pieces, put it in a container, then pour in vinegar, soak it for 15 minutes, and then use it to dip the crab to taste better.

Crabs are generally steamed and eaten, which is more nutritious, and the taste is more delicious, which can better reflect the delicious taste of crabs and do not destroy the nutrients of crabs.

It is necessary to choose the way of steaming, and then after the crab is steamed, you can make a bowl of soup, and then add some light soy sauce and oyster sauce to this bowl of soup, as well as salt, chicken essence, chili oil, mustard and other things.

I think it's steamed, because if you eat it this way, you will retain its umami to the greatest extent, and there will be no other seasoning to rob it of the flavor.

When we buy crabs, we must buy them live, and when we steam crabs, we must steam them alive and eat them with vinegar, which is the most nutritious way to eat.

When eating, you need to eat all the crab roe inside, and you also need to prepare a tongs to eat all the nutrients in the crab legs, which is good for the body.

In the eyes of traditional Chinese medicine, like other seafood products, crabs are also a cold thing. If not consumed properly, it may cause gastrointestinal problems such as vomiting, diarrhea, abdominal pain, etc. Therefore, doctors recommend that when eating crabs, it is best to consume some substances that can neutralize the cold properties of crabs, such as ginger, wine and vinegar.

These three things have their own benefits, ginger can play a role in detoxification and cold repellent, and wine and vinegar can not only play the same role in repelling cold, but also can kill bacteria, so doctors call these three things the best partner when crabs.

First of all, you should choose the way of steaming, and then you can also dip some sauce when eating crabs, such as crabs, cooking wine, and seafood, but try to ensure the original flavor, and then be sure to eat the crab roe in the crab shell.

1. Braised shrimp in a casserole: clean up the prawns, marinate them with salt and cooking wine, stir-fry the green onions, ginger and garlic in the casserole, add the mushroom slices and stir-fry well, then put the prawns, simmer them, and sprinkle them with chopped green onions.

2. Braised chicken with crabs: cut the crabs and clean them, stir-fry them after the oil is hot and coarse; Then add the chicken and stir-fry, add beer and simmer for 20 minutes, add crab and celery and stir-fry evenly.

3. Spicy snails: remove the tail of the snails, clean them and set aside. Heat the oil, add ginger, garlic and chili sauce to stir-fry until fragrant, add the snails and beer, and simmer to reduce the juice.

Good crab, can you eat the material that overflows from the edges?

The answer is: yes, and it tastes fresh. This is a mixture of crab blood and some crab roe or crab oil, and the egg skin is a bit like an omelette in your mouth, so the aroma and taste are very good, so don't throw it away.

From the concave and convex texture of the years on the navel of this crab, it can be seen that this is a high-quality old crab. Unlike many crabs, the navel is flat and smooth, and it looks clean, but such crabs are relatively tender and the meat is not full enough.

Eat the crab's dipping sauce.

Preparation and steps before eating crab.

In order to make your mouth easier, you can properly prepare a little tool, and there is a complete set of tools for eating crabs on the market, called "crab eight kinds". But you don't have to be so complicated at home, a pair of scissors, a small chopstick, and a small spoon. When buying crabs, you can also ask the boss for a "stick", which is a small tool made of plastic to eat crabs, similar to flat chopsticks, which can push out the meat in the crab legs.

Teach you the correct way to eat hairy crabs.

I think it's best to have a steamed hairy crab. In this way, it tastes more authentic. In addition, you can put some green onion and ginger when steaming the hairy crab, so that it will not be too fishy.

In addition, it is best to steam slowly over low heat, and after steaming, you can put the meat in the hairy crab into the sauce and dip it to eat, which will be more delicious.

Steamed hairy crab is still a more delicious choice, first clean the hairy crab, put it in the pot, and steam it for about 20 minutes on high heat, which is particularly delicious.

Personally, I think that hairy crab steaming is the most delicious, and fresh hairy crab steaming can preserve its own unique umami.

First of all, let's use a small brush to scrub the hairy crabs. Yangcheng Lake crab has a pure water quality and a hard bottom, so it will be cleaner with less soil on the body, and of course it will be more expensive, but there is really not too much soil when cleaning.

Place the hairy crab on its back in a wok and add 1 4 bowls of water.

In order to get rid of the cold of hairy crabs, you can put some ginger slices or perilla leaves on the pot drawer in advance. Cover the pot, bring to a boil over high heat, then turn to medium heat and bake for 10 minutes.

At this time, let's adjust a ginger vinegar juice, Chinese medicine theory has a saying that "leaving the ginger skin is cool, and removing the ginger skin is hot", so to adjust this ginger vinegar sauce, we must first peel the ginger, chop it finely and add a small amount of sugar, and use balsamic vinegar to make ginger vinegar juice.

When cooked, hairy crabs appear golden brown.

Next, Su Crab Pavilion will tell you ten steps in how to eat hairy crabs.

Cut off the eight legs of the hairy crab, including two large tongs, and the meat in them will automatically separate from the shell after cooling, and it is easy to poke out or even be sucked out, so it is necessary to save it for the last to eat.

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Remove the crab cover (that is, a small piece of cover on the belly button of the crab, the male and female crabs have different shapes) and remove the crab cover.

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Eat the crab lid first, scoop out the middle of the crab stomach with a small spoon, and gently suck the crab roe wrapped on the outside. Be careful not to suck the triangular cone-shaped crab stomach in the middle, it should be discarded.

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After eating the crab cover, it is the turn of the crab body, and first use scissors to cut off the excess crab legs, crab mouths and crab lungs.

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Use the handle of a spoon to pick out a hexagonal sheet in the middle of the crab body, which is the crab heart, and discard.

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Scoop some vinegar with a small spoon and pour it on the crab body, then eat the crab roe and crab paste on the crab body.

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Break the crab body in half, and the filamentous crab meat can be seen. As long as you tear along the crab legs, you can remove the crab meat. When eaten clean, the shell is intact and translucent.

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Use scissors to cut the crab leg into three pieces, and the tip of the last crab foot can be used as a tool. First, use the thin end of the crab toe to poke out the meat of the middle of the crab leg, and then use the thick end of the crab toe to poke out the meat of the front of the crab leg.

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Although the crab shell eaten in this way may not be able to completely put together the shape of a crab, it is also laid out in an orderly manner, and there is no silk meat left. After eating the crab shell, wash your hands, and drink a cup of warm ginger tea, you can eat a hairy crab in one meal, and you also feel full of wine and food.

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