How to make the crab legs keep coming down when the crab is cut on the L side

Summary. Don't shake too hard, the more you shake, the tighter it will be clamped. It is best to put the finger caught in the crab claw into the water, subject to the submerged crab, so that it will release automatically;

2. If the injured part is small and relatively superficial, the possibility of tetanus infection is small, especially in the absence of ** injury, you can do not need to inject tetanus protein, tetanus antitoxin or tetanus vaccine, just rinse and disinfect the surroundings with alcohol or iodine;

3. If the ** is torn, the wound is deep or large, it is recommended to go to the hospital for debridement, suturing, and tetanus injection.

How to get the crab open with a pinched hand.

Don't shake too hard, the more you shake, the tighter it will be clamped. It is best to put the finger caught in the crab claw into the water, subject to the submerged crab, so that it will release automatically; 2. If the injured part is small and relatively superficial, the possibility of tetanus infection is small, especially in the absence of ** injury, you can do not need to inject tetanus protein, tetanus antitoxin or tetanus vaccine, just rinse and disinfect the surroundings with alcohol or iodine; 3. If the ** is torn, the wound is deep or large, it is recommended to go to the hospital for debridement, suturing, and tetanus injection.

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

2. Remove the crab cover (that is, a small piece of cover of the navel part of the crab, the male crab and the female crab have different shapes), and uncover the crab cover;

3 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;

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

5 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;

6 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;

7 Break the crab body in half, and you can see the filamentous crab meat. As long as you tear along the crab legs, you can remove the crab meat. Eating a clean crab shell is intact and translucent;

8 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;

9 Divide the crab claws into three sections, the first two sections can be directly cut through 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 hands, and the pliers shells are completely separated;

10 Although the shell of a crab eaten in this way may not be able to put together the shape of a crab completely, it is also laid out in an orderly manner, and there is no 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.

If you want to split it in half from the middle, you can split it directly with a knife, and if you want to separate it from the top and bottom, you need to insert it with a knife at the boundary between the upper and lower shells of the crab's tail, and you can open it with a prie!

Special crab eating tools, with tongs, stainless steel.

With a strong lift from the crab's tail, the crab's body and the crab lid are separated.

It's too wordy, insert the scissors horizontally into the crab's mouth, stretch the scissors a little wider, and then put the scissors up and you're done.

Cut it in the middle while it helps.

How to cut. Cut from the base of the crab's foot into six sections, one large crab leg and two small crab legs as one strand, and the crab shell is not cut.

How to wash. 1) Brush the sides, back, abdomen and mouth of the crab first, and then scrub the feet and the roots of the tongs.

2) The next step is to clean up the abdominal cover, which is very important, because there are a lot of dirt and crab excrement in the abdominal cover. Before cleaning the belly cover, the crab's double pincers must be firmly grasped to prevent it from being pinched. Then you can open the belly cover, squeeze out the excrement first, then scrub off the dirt in the belly cover, and finally brush the crab claws to be completed.

The manufacturing method: material.

Ingredients: 1 crab, 4 eggs.

Excipients: Appropriate amount of garlic.

Seasoning: 400 ml of water, half a tablespoon of salt.

Method. 1. Clean the crab and remove the shell, sandbag and other dirt.

2. Cut into six sections from the root of the crab's feet, one large crab leg and two small crab legs as one piece, the crab shell is not cut, and set aside.

3. Peel and wash the garlic and set aside.

4. Sit in a pot and light the fire, add water to boil, put in the processed crabs, add garlic cloves and salt to boil and blanch, remove and drain.

5. Knock the eggs into a bowl, beat them and stir them into egg liquid.

6. Blanch the crab in water to double the egg liquid, let it warm, pour it into the egg liquid, and stir well again.

7. Place the blanched crab pieces in the shape of the whole crab and put it in the egg custard.

of the above. 8. Put the steamer on the fire, add water to heat, add crab eggs, cover the pot and turn to medium heat to steam.

9. Turn off the heat, simmer for 3 minutes, then open the lid, put in the whole crab shell, and simmer until it changes color.

1. Take chopsticks and poke them directly between the crab's eyes, and turn them out slightly to make the crab fake death, but the meat is still fresh and delicious.

2. The edges on the left and right sides of the crab are its most fragile and soft parts, and you can rely on the edge of the table to peel off the shell of the crab.

The method of steaming crabs is very simple, and the cooked steamed crabs are delicious and fragrant, and people can't help but drool. Here are 3 simple and delicious steamed crab recipes for friends' reference. And tell everyone how to make steamed crabs taste the most delicious.

There are 3 ways to make steamed crabs, and how to make steamed crabs is the most delicious.

Steamed crab one:

Ingredients: crab, cooking wine, minced ginger, soy sauce 2, sugar, chicken essence, sesame oil, balsamic vinegar.

Steps: 1. Drain the crab with clean water and put it in a container; Add water to the steamer and add a little ginger and green onion to the water (steaming with this water is good for removing the smell).

2. After the water boils, put it into the container containing the crab. 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.

Steamed crab two:

A pack of crab noodles, blanched in boiling water, scooped up and spread at the bottom of the plate for later use. Wash the crab and chop it into pieces. Spread the chopped crab on the crab king's noodles, and you can spread it like a crab.

Sprinkle with minced garlic, ginger and red pepper shreds, and then evenly spread the chicken essence. After the water is boiled, let it steam for about 15 minutes. Sprinkle with shredded green onions and drizzle with hot oil. Remove from the pot, serve, and serve.

Steamed crab three:

Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar.

Steps: 1. Drain 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.

2. Take another small bowl and put 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.

Such as making steamed crabs.

1. For the bottom noodles, it is best to choose crab king noodles, because this kind of noodles is very fragrant, and it is also very q after cooking. I think it's much better than using any egg noodles to cover the bottom! The rich crab fragrance, with this crab king noodles, is a perfect match!!

But if it's steamed lobster, you have to use egg noodles, because lobster is relatively light, and you can't let crab noodles rob the taste of lobster!

2. The thigh of the crab should be cut into two pieces, and it should be patted with a knife, so that it is more flavorful, and it is easy to bite into it when eating. If you don't know how to chop crabs, you can ask a seafood vendor to help you chop them. Rinse it with water again when you get home, and remember not to rinse off the crab roe paste.

3. After shredding the green onion, soak it in water, it will become bent, so that it looks better to decorate it. When you scatter the chicken essence, be sure to spread it evenly. Moreover, in addition to the essence of chicken, there is no need for other condiments.

Finally, be sure to drizzle hot oil over the pan! This oil should be hot enough! As soon as you pour it on, the aroma of crab comes out immediately!

If you don't drench in hot oil, I don't think you can smell the crab very much.

Typhoon shelter cuisine originated in Hong Kong, and this typhoon shelter fried crab dish is one of the classics. Golden and crispy, tender and flavorful, delicious to the point of finger sucking. And the more you eat, the more appetizing it becomes.

Crab is a delicacy in our life, it has a high edible value, and you are tired of eating it steamed, so you must try this method!

Step 1 10

Break off the crab's umbilicus first.

Step 2 10

Use scissors to cut off the crab's 8 feet and 2 crab claws. When cooled, the meat is separated from the shell and can be easily pushed out or sucked out, so save it for the last to eat.

Step 3 10

Peel off the shell again.

Step 4 10

Pour some ginger vinaigrette over the crab shell and eat the crab roe. Remember, there is a triangular pyramid under the crab's mouth, which is the crab's stomach and cannot be eaten.

Step 5 10

In the middle of the crab body, there is a hexagonal flake, which is the crab heart, which is cold and inedible.

Step 6 10

Use scissors to cut off excess crab mouths and crab lungs (eyebrow-like parts of the crab body).

Step 7 10

Use a small spoon to scoop some ginger vinegar and pour it on the crab body, then eat the crab roe and crab paste on the crab body, and then break the crab body in half.

Step 8 10

The meat on the crab body is removed and eaten, and the shell is translucent.

Step 9 10

Use scissors to cut the crab leg into three pieces, and the tip of the last crab foot can be used as a tool.

The last step.

Use the thick end of the crab's toe to push out the meat on the front of the crab leg. As for the crab claws, use scissors to cut both sides apart, and then break the two pincer legs in the opposite direction to separate the crab claws.