How to eat Alaskan golden crab, how to eat it fried

Can't Dogs Eat Seafood, You Don't Make?

The preparation of Alaska crab is as follows:

1. Add oil to the wok, add minced ginger and garlic to the pan and stir-fry until fragrant, add crab pieces and stir-fry over a high heat.

2. Cook over low heat until the soup thickens, then add 200ml of sugar, salt and water.

3. After boiling on a hot fire, switch to low heat until the soup becomes thicker, add other seasonings, then switch to a strong fire, thicken with water starch, turn it a few times, and pour sesame oil into it.

Benefits of eating crabs:

1. King crab meat is cold, salty, and has the functions of relaxing muscles and invigorating qi, regulating stomach and eliminating food, passing through meridians, dispersing heat, clearing heat, and nourishing yin, and can be used for bruises, tendon fractures, and allergic dermatitis.

2. King crab has a good curative effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers.

3. King crab has high cholesterol and high purines, gout patients should self-control when eating, and people with colds, hepatitis and cardiovascular diseases should not eat crabs. China has a tradition of eating crabs around the Mid-Autumn Festival, because traditional Chinese medicine believes that crabs are cold, so ginger, perilla and other spices used for crabs are commonly used.

Ways to eat Alaskan king crab:

1. First peel off the belly carapace of the king crab by hand, and carefully cut it with scissors to take out the abdominal carapace.

2. Use a knife to cut from the upper edge of the abdomen to the carapace, and cut off the abdominal meat.

3. Use scissors to cut off the parts connected to the crab legs and the body one by one, and cut off the crab legs separately.

4. Peel off the gills (flakes) attached to the crab body by hand or cut off with a knife.

5. Cut off the joint of the crab leg, and use scissors to start from the cut joint and cut the whole shell of the crab foot along the crab upward, and then the crab leg meat can be taken out.

6. Carefully remove the belly crab meat by hand.

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.

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.

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.

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.

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.

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.

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.

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.

Divide the crab claws into three sections, the first two sections can be cut directly from the crab shell, and the meat can be scooped out with a spoon. For the last pliers, the technique is to cut both sides, and then break the two pincers in opposite directions with your hand, and the pliers shells are completely separated.

Alaskan king crab with an average weight of 10 kg and an average length of 220 mm. The width of the shell can be up to 28 cm, and the feet can reach all up to meters. Because of having a robust one'Long legs, so it is the only crab that can both crawl sideways and walk vertically.

1.Cut the crab meat into cubes.

2.Prepare green onions, ginger and garlic and chop them for later use.

3.Heat oil in a pot and add ginger, green onion and garlic over low heat until fragrant.

4.Pour in the sliced crab and stir-fry.

5.Add a little cooking wine and water, add salt and oyster sauce to taste, simmer for about five minutes, and wait until the soup is dry.

6.The fried crab with green onion and ginger is ready to eat, and the delicious crab roe is ready to go.

Tips:

Don't put too much in the soup and try not to put too much salt.

The best crab to eat – boiled Alaskan king crab in white water. It was because I was hungry, so I flipped through my phone to see what I had to eat, and found that Alaskan crabs had the most, and I was very hungry, so I simply wrote a small article and you "died together".

The Chinese scientific name of Alaskan crab is "Alaskan king crab", also known as Alaskan crab, king crab, king crab, Alaskan king crab, long-legged crab, etc., is a stone crab that grows in cold water areas, mainly distributed in the North Pacific coast from Alaska in the United States to the Kamchatka Peninsula in Russia.

The selection method of Alaskan crab is similar to that of blue crab, and there is a special introduction in front of this number, and the same will not be repeated here. The difference is that there are generally two types of Alaskan crabs on the market: black and red (as shown below), and it is said that the black ones live in the deeper parts of the sea, and I personally like to choose the darker ones. Another key is that the size of the crab should not be too small, generally speaking, it will be more reliable to eat more than seven pounds.

There are many ways to cook Alaskan crabs, such as those steamed with eggs (Beijing Dadong), baked with peppercorns (Shantou Forest Natural), and a crab with multiple methods. There's nothing easier than boiling it in plain water, provided you have a large enough pot at home.

The steps to boil Alaskan king crab in white water are very simple, after washing the surface of the whole crab, put it into a pot that has boiled water, turn on high heat and cook for 8 minutes (according to the operation of each crab has a weight of seven pounds) turn off the heat, let the crab soak in the water for 15 minutes before coming out of the pot. (This is so that the crab itself retains enough water and can achieve an even heating effect.) ）

After the crab comes out of the pot, it should be put out to dry before it can be cut. After cooling, the crab shells in Alaska are still very thin, so use kitchen scissors when cutting. To this white thigh meat, can you still sleep?

That's weird! Hey, it's already cheap, only cheap!

I don't think it's delicious, I think it's about the same as ordinary crabs, since it's a similar thing, don't eat Alaskan crabs, because it's too expensive, and it's not necessarily hygienic, let's eat ordinary crabs.

It's delicious, you may not think it's delicious at first, but it's delicious when you get used to it, and I like crab paste the most.

I think Alaskan crabs are also very delicious, because the Alaskan crab meat is fatty and juicy, and the taste is very fragrant, and it is not greasy to eat at all.