How crabs should be eaten, how crabs should be eaten

Crab is a common edible aquatic animal, delicious taste, has the effect of relaxing muscles and invigorating qi, regulating stomach and eliminating food, clearing meridians, clearing heat and nourishing yin. Sichuan people love to eat spicy crabs, and after the crabs are processed, they are directly stir-fried with spices. After a while, a pot of spicy crab with golden color and fresh and spicy flavor was done.

It's fragrant and crispy, so delicious that you lick your fingers!

Since ancient times, crabs are very delicious food, crabs are rich in protein, high cholesterol, high purines, gout patients should self-control when eating, people with colds, hepatitis, cardiovascular diseases should not eat crabs. China has a tradition of eating river crabs around the Mid-Autumn Festival, because traditional Chinese medicine believes that crabs are cold, so ginger, perilla and other seasonings used in crabs are commonly used. Here's a brief introduction to the steps to eat crabs.

Steps. 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.

One crab and two eats, and after reading it, I earned it again.

As follows:

Ingredients: 2 pike crabs.

Excipients: 10 grams of sugar, appropriate amount of black pepper, 30 ml of cooking wine, a little dried chili, 20 ml of soy sauce, a little garlic, a little Sichuan pepper, a little coriander, 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, and chop the garlic.

3. Put all the seasonings in a glass bowl and add a pinch of 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.

1. Cut off the eight legs of the crab, including two large tongs, and the meat will automatically separate from the crab shell after cooling, which is easy to be poked out and sucked 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 crab navel), uncover the crab cover, eat the crab cover first, scoop out the crab stomach with a small spoon, and suck the crab roe wrapped on the outside.

3. Eat the crab body again, and use the spoon handle to pick out the hexagonal flakes in the middle of the crab body, that is, discard the crab heart.

4. Scoop some vinegar with a small spoon and pour it on the crab body, eat the crab roe and crab paste, break it in half, tear it along the crab legs, and remove the crab meat.

5. Use scissors to cut the crab leg into three sections, and the last crab toe can be used as a tool. Poke out the meat with the tips of the crab feet.

6. Divide the crab claws into three sections, cut the crab shell, and scoop out the meat with a spoon.

The ancients said in a poem: "If you don't live up to Lushan, you won't eat crabs." ”

There are about 300 species of crabs. Only a few live in freshwater, and most of the others live along the ocean line. Autumn is the season for crabs to have children, and this is also the peak season for crab catching.

Crabs, known as the nickname "General Crab", are not unreasonable. It turns out that the crab has a set of hard protective armor - a carapace, like the armor worn by ancient samurai, and a pair of sharp combat ** - chelicerae, like a pair of pincers, which can both feed and defend against enemies. Moreover, the action is always rampant.

Quite a general's demeanor.

The crab shell is originally blue-gray. However, once it is steamed, it turns bright red or orange. It looks like that.

In addition, it exudes a refreshing umami taste, which is really mouth-watering. There are many ways to eat crabs. It can be steamed or boiled, and it can also be eaten as crab paste and crab soup, and the taste is very fresh.

In particular, the egg masses of female crabs and the fat cream of male crabs taste even more beautiful.

Crabs are delicious and nutritious. Each 500 grams of sea crab contains grams of protein, fat, carbohydrates, phosphorus, iron, vitamin A, calcium, etc. It is not difficult to see that in the nutrition of crabs, the most prominent feature is that they are rich in protein.

Undoubtedly, regular and responsibly consumption is very beneficial to improving health.

The crab is delicious. However, if you don't eat it properly, you will be poisoned and have diarrhea. To ensure food hygiene, first of all, do not eat the stomach, intestines, and gills of crabs.

This is because crabs are very unparticular about eating, and they don't let go of stinky fish, rotten shrimp, and carrion. In this way, a lot of toxic substances enter the stomach. Ingestion of these toxic substances can easily cause poisoning.

Also, in the body of sea crabs, there is a halophilic fungus. Halophiles are highly viable and multiply quickly. Not to mention that eating spoiled crab roe will cause poisoning, that is, the fresh crab roe is cooked for a short time, and the halophilic bacteria in the crab may not all be killed.

At this time, if it is stored for a long time, halophiles will also multiply rapidly. Eating such crab roe can also cause poisoning.

The weakness of halophiles is that they are afraid of heat and acid. When boiling sea crabs, as long as they are boiled for more than 15 minutes, they can kill halophiles. When eating, soak the crab meat in a 1% vinegar solution for a while, and it is difficult for halophilic bacteria to survive.

Some experienced people always dip some ginger and vinegar when eating crab roe, which can not only flavor but also sterilize, which is really a double benefit.

As for river crabs, they can only be eaten alive. Otherwise, it is also easy to cause poisoning.

Crabs are edible and can also be used medicinally. Traditional Chinese medicine believes that crab meat is salty and cold, which can clear heat, disperse blood, and nourish yin; The shell is salty and cool, and it has the functions of clearing heat and detoxifying, breaking and dissipating accumulation, and relieving pain. It is suitable for bruises, broken tendons and bones, bruising and hematoma pain, lacquer poisoning, stillbirth, labor contraction and weakness, fetal delay and other symptoms.

If you suffer from contact dermatitis, lacquer allergy and other symptoms, you can use sea crab decoction, wash the affected area, or mash and apply the affected area. For bruises, you can dry and grind the river crab, 9 12 grams each time, and take it with warm wine. At the beginning of the cradle carbuncle, you can break a river crab, filter it out, and take it with rice wine.