A good way to eat crabs and precautions

1. Lift the crab shell: according to your own taste and preferences, select the male and female crabs, take out the cooked crabs, and after drying, break the crab shells by hand.

2. Go to the crab navel: turn the crab over and break the crab's crab navel, because the crab intestines in the crab navel are dirty and inedible, even if there is some yellow in the crab navel of the female crab, if the technique is improper, it is not recommended to eat it for fear of being polluted by the crab intestines.

3. Eat crab roe paste: female crabs eat yellow, male crabs eat paste; After the crab shell is opened, first remove the crab stomach in the crab cover, and then use a spoon to take the crab roe paste in the crab cover, dip it in vinegar and ginger shreds. Of course, if you have good eating skills, you can suck a layer of crab roe paste wrapped around the crab stomach.

4. Eat the crab body: break the crab body with both hands, suck the crab roe paste on the cross-section of the crab body, and then grab the root of the crab leg with your fingers and tear off the crab body along the texture of the crab body, dip it in vinegar and ginger to eat, or use a toothpick to pick the crab body meat to eat.

5. Eat crab legs scissors: After eating the crab body, you can eat crab legs, and crab legs mainly eat their thighs. You can break off the crab legs, bite off both ends, and suck them skillfully to suck out the whole crab thigh. If you don't have enough work, you can use scissors to cut the crab leg shell at one time and pick the crab leg meat to eat.

The crab is delicious to make into stir-fried spicy crab, and the method is as follows:1. Wash the crabs.

2. Chop small pieces and remove the gills.

3. Stir-fry ginger, chili pepper and garlic in a frying pan.

4. Pour in the crab.

5. Stir-fry until red and fragrant.

6. Add cooking wine, salt, a little light soy sauce and stir-fry a few times, and simmer the soup.

7. Sprinkle chopped green onions out of the pan.

Ingredients: Crab, 1000g;

Excipients: 15 grams of rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar;

Rinse the crab with clean water and put it in a container;

Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use;

Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

When processing crabs, ginger vinaigrette can be prepared to dip the crabs for a better taste.

Chop 1 small green onion, 2 thin slices of ginger and 1 small clove of garlic into broken rice, put them in a bowl, add 1 2 tbsp of vinegar, 1 teaspoon of light soy sauce, and add 1 tbsp of hot oil.

Take a plate, first spread the vermicelli, then spread the chopped crab, finally cover the crab shell, put it in a pot of boiling water over high heat, and steam for 8 minutes.

Heat the oil in the pot until it is 6 hot, then pour it on the crab sprinkled with chopped green onions while it is hot and serve.

Ingredients: 1000g crab

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquor.

Step 1Rinse the crab with clean water a few times, never with your hands.

2.Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

3.Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

4.Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

5.Open the lid after the crab is steamed.

6.Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

7.Put the steamed crab on a plate and dip it in the ingredients when you eat it.

4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Steps: 1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

3. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, 4. After the fire boils, put the cut crab pieces one by one, 5. Put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), 6. Add the onion, then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

As follows:

Ingredients: 2 pike crabs.

Excipients: 10 grams of sugar, appropriate amount of black pepper, 30 ml of cooking wine, a little round row of coarse dried chili peppers, 20 ml of soy sauce, a little garlic, a little Sichuan pepper, a little coriander, and an appropriate amount of ginger.

Steps: 1. Two pike crabs. Sugar, cooking wine, soy sauce, black pepper, dried chili, garlic, Sichuan pepper, coriander, ginger, etc.

2. Shred the ginger, chop the dried chili pepper with a loss, and chop the garlic.

3. Put all the seasonings in a glass bowl and add a little salt.

4. Then pour in cooking wine and soy sauce to make a marinade sauce.

5. Lift the crab cover with a brush brush and then lift it.

6. Remove the crab lungs and cut them into pieces.

7. Pour in the prepared sauce and put it in the refrigerator for more than 24 hours.

8. Finished product drawing.

The correct way to eat crab is steamed, and steamed crabs are the most delicious.