How to eat the female river crab, what does the female crab eat

Many people like to eat hairy crab in life, which is very delicious, so what should you do with this ingredient? For female crabs, it is necessary to maintain the crab roe to make the taste more superior and more delicious. So what do you need to do?

The following describes a variety of female crab practices, you can try them separately, different flavors are made, different feelings, are worth experiencing.

Steaming: Steam directly for 10 minutes, (only 15 minutes.) )

Dry frying: cut the crab in half, stir-fry ginger and shallots in sesame oil, boil in water for 10 minutes, add a little monosodium glutamate and salt. Cook until the water is dry, add a little cooking wine, and you're done!

Stir-fry ginger and shallots: Cut the crab well, fry it in oil until golden brown, stir-fry the ginger and shallots in the pot, add a little water, 5 grams of monosodium glutamate, 2 grams of salt, 3 grams of chicken powder, a little pepper, and cook the fried crab.

Choking crabs: the practice and"Dry pan-fry"Similar, just under yes"Guben wine"Nothing more! ~

Typhoon shelter stir-fry: This dish is more complicated, and the crab should be fried before use"Typhoon shelters"Go sauté until fragrant.

Steaming: Same as above"Steamed shrimp with minced garlic"

Soup: Cut the crab into pieces, fry it in the pot, and then put the soup to cook winter melon soup.

Steamed hairy crab, which belongs to the steamed seafood cuisine, is famous for its mellow taste and rich nutrition.

Treat hairy crabs, the best treatment is to steam it, steaming in addition to maintaining the original taste of hairy crabs to the greatest extent, but also to highlight the color, fragrance and taste of hairy crabs, at the moment when the crab cover is uncovered, the cream yellow fat fat and meat are sweet in the eyes, and then dipped in the well-prepared ginger vinegar, the paste is fragrant and smooth, the meat is very tight, and the taste is very delicious.

Among the many female crab practices, the most steamed hairy crab is the most delicious, the taste is very good, not only has the taste of seafood, but also eats the taste of tender crab meat, which is very delicious. Eating more seafood is good for the body and supplements the nutrients needed by the human body, but while you are hungry, you should also pay attention to whether you are allergic to seafood.

Method: 1. Soak the crab in white wine, wait for the crab to fall into a coma, then wash the crab with a small brush, put water in the steamer, put the crab in the pot after boiling, and steam it over high heat for 15-20 minutes. Wash and peel the ginger and mince it. Take a small bowl and add the vinegar and sesame oil, then add the minced ginger.

2.Crabs also have anti-tuberculosis effects, and eating crabs is very beneficial to tuberculosis. There are many ways to make crabs, but the best way to eat them is steaming, which does not destroy the nutrition of the crab itself, and can maintain the most delicious taste, and more importantly, the method is simple.

Hope it helps!

Braised crab] 4 female crabs, a piece of ginger, three cloves of garlic, a millet pepper, a chives, an appropriate amount of cooking oil, an appropriate amount of edible salt, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of braised soy sauce, and a spoonful of sugar.

1.Prepare the crab and scrub it clean with a brush, being careful not to get caught in the crab's hand, it will hurt.

2.The crab is stunned with a knife, or put it in the freezer compartment of the refrigerator for 10 minutes, so that when the crab is processed, it will not move, open the lid of the crab, cut it in half, and remove the crab gills, crab intestines, crab stomach, crab heart, these inedible parts. Dip the crab incision in a layer of starch to prevent the roe from flowing out.

3.Slice the garlic, shred the ginger, cut the millet pepper into rings, and cut the chives into pieces for later use.

4.Put oil in the pan, when the oil is hot, put the crab cut side down in the pan, fry until the crab changes color, add ginger, garlic and stir-fry until fragrant.

5.Add the crab cover, put a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of braised soy sauce, and a teaspoon of sugar.

6.Bring the ingredients to a boil over high heat and cook for five minutes.

7.The soup thickens, sprinkle with chives and you're ready to go! No need to put salt!

8.Put it on a plate and the delicious braised crab is ready! It's so tempting!

Female crabs eat aquatic plants, benthic animals, organic detritus and animal carcasses.

Wild crabs catch small animals in the water for their own food, such as fish, shrimp, mollusks, etc. Some crabs also eat algae plants. Artificially farmed crabs can eat more food, the most common are screws, shrimp, mussels, fish, breadworms, etc.

In addition to these meats, they can also eat vegetarian foods like potatoes, pumpkin, rice, bread crumbs, etc.

Crabs belong to the class Mollusk, Decapod, and are crustaceans whose bodies are protected by a hard shell and breathe by gills. Taxonomicly, it is the same animal as shrimp, lobster, and hermit crab. The vast majority of species of crabs live in the sea or near the sea, but some inhabit freshwater or land.

Common crabs include pike crab, open sea pike crab, blue crab and Chinese mitten crab (river crab, hairy crab, clear water crab) and so on.

Break off the crab's umbilicus first.

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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.

Peel off the shell again.

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Pour some ginger vinaigrette over the crab shell and eat the crab roe. There is a triangular pyramid on the bottom of the crab's mouth, which is the crab's stomach and cannot be eaten.

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In the middle of the crab body, there is a hexagonal sheet, which is the crab heart, which is not edible.

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

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.

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

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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.

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Today I would like to introduce you to this home-cooked dish: steamed crab.

Ingredients: crab, ginger, garlic.

Ingredients: cooking wine, sesame oil, light soy sauce, sugar, aged vinegar.

How to do it: 1. First of all, put the crab in clean water for two hours to spit out the dirt, and change the water several times according to the degree of dirtiness in the middle.

2. Then clean the crabs. Use a clean, stiff toothbrush to carefully brush the crab's body, especially the hairy areas, pay attention to brush several times, and then rinse again with running water.

Note that you don't need to untie the crab before putting it in the pot, so as not to be attacked by the crab and cause injury.

3. Put cold water in the steamer and put a few slices of ginger on the steaming plate.

4. Untie the crab and use chopsticks to put the crab into the pot. Be careful not to touch the crab with your hands, the crab that has just been untied is very ferocious, especially the crab claws.

5. Cover the lid and steam it in cold water for one minute, at which point the crab will not move if it is slightly dead.

A pot under cold water prevents the crab from struggling violently and losing its legs. If you steam it directly with hot water, the untied crab will struggle violently due to the high temperature during the heating process, so the crab will easily lose its legs, so it is better to steam it in cold water.

6. Turn the crab over, belly up, put a piece of ginger on each belly, and pour a few drops of cooking wine, so that it can be fishy to a large extent.

Placing the crab's belly facing up can prevent the crab roe and crab oil from flowing out when caught by the crab cap. Moreover, when steaming like this, the abdomen of the crab is fully exposed to water vapor, which can be sterilized and disinfected, and the crab cooks faster.

7. Cover and steam over medium-low heat for 15-20 minutes (depending on the size of the crab).

Note that the air cannot be cut off and the lid can be opened during this process. Steam the crab thoroughly at once so as not to affect the taste of the crab.

8. Make condiments in the process of steaming crabs.

Chop a slice of ginger and two or three garlic pieces (I use a garlic grinder), put them in a bowl, add 20ml of light soy sauce, 10ml of aged vinegar, a few drops of sesame oil, and a teaspoon of sugar, stir well, and the condiments are completed.

9. Steam the crab and take it out on a plate, put it on a small plate of condiments and enjoy.

1. Before eating female crabs, you must first distinguish between male and female, the male crab is pointed under the crab cover, and the female crab is round under the crab cover. Then start to break the female crab, the first step is to use scissors or tongs to cut off the eight thighs of the crab, at this time you can first get the meat out and eat, this is full of protein. The second step is to open the crab cover, find the crab roe, and eat it with chopsticks, or scoop it directly with a spoon, so that you will not waste too much nutrients.

2. The most classic way to eat hairy crabs is, of course, steamed. Steaming can maintain the original flavor of the crab to the greatest extent, paste yellow fat and fat and sweet, dip some carefully prepared ginger vinegar, with aging Huadiao, taste carefully, and chew slowly.

3. Wash the hairy crabs, raise them in water for half a day, drain the dirt in the abdomen, and then tie the crab claws and crab feet firmly with a string and steam them in a steamer. Tie the crab legs with a thin string to prevent the crab legs from falling off, and the crab roe and crab oil will flow out, which will affect the taste.

The crab is cleaned and divided into two and placed on a plate. Cut the millet into oblique sections, cut the green onion into long sections, and cut the ginger and garlic into cubes. Add oil to the pot, stir-fry the ginger and garlic until fragrant, add the chopped river crab pieces, turn to high heat and stir-fry.

Add a tablespoon of cooking wine, half a tablespoon of light soy sauce, stir-fry for three or four minutes, and then add water starch. Drain the soup, add green onions, stir-fry evenly and remove from the pot. <

1. Ingredients: 3 river crabs, 7 spicy millet, a small handful of green onions, 4 grams of ginger, 4 grams of garlic, a spoonful of light soy sauce, a spoonful of cooking wine, and an appropriate amount of water starch.

2. Clean the river crabs, and then divide each crab into two and put them on a plate.

3. Cut the millet into spicy oblique sections, cut the green onion into long sections, cut the ginger and garlic into slightly larger pieces, and fry in oil in the pan until fragrant.

4. After stir-frying, put in the cut river crab pieces, turn to high heat, and start stir-frying.

5. Add a tablespoon of cooking wine, half a tablespoon of light soy sauce, stir-fry for three or four minutes, and then add water starch.

6. Collect the soup, add the green onions, stir-fry evenly, and remove from the pot.

River crab can be boiled, steamed or stir-fried to eat, before cooking need to clean the impurities, remove the crab stomach, crab gills, in the cooking need to add more green onions, ginger, remove the fishy smell of the hand, after cooking can directly eat crab roe, can also be paired with ginger, garlic, vinegar, pepper and other seasonings to eat.

River crab, scientific name Chinese mitten crab, also known as crab, hairy crab, is a class of shells, bow crabs, mitten crabs, crab shells are hard, the abdomen of female river crabs is round, and the abdomen of male river crabs is triangular.

Most of the river crabs burrow in the mud banks of rivers, rivers and lakes and marshes, and feed on small fish, small shrimp, animal carcasses, aquatic plants and other substances, and will migrate to the estuary of the sea every autumn to lay eggs, hatch and develop into juvenile crabs, and then swim back to the river.

River crab grows and reproduces in freshwater, is a precious freshwater product, the meat is delicious, rich in nutrition, and has high economic value and edible value.

Although river crab is delicious, if you want to make it yourself, many people are more confused, so how should you eat river crab?

River crabs are generally steamed and eaten. Method: Wash the ginger and cut it into minced pieces, put it in a utensil, pour in balsamic vinegar and mix well and set aside; Rinse the river crab with water, put it in the steamer, add a few peppercorns and steam for 7 to 8 minutes, take it out, put it on a plate and dip it in ginger vinegar sauce to eat.

Hairy crab in oil sauce: Stir-fry the flour until fragrant, add corn starch to dip into the flour and starch. Wash the crabs, cut them and dip them in flour.

Place the opening side down in the pan and fry it. Add minced ginger, add cooking wine, pour in soy sauce, dry cook to bring out the flavor of the sauce, pour in water and edamame to cook. When the soup is rich, thicken it with starch, add some balsamic vinegar and drizzle with a little oil to eat.

It can be eaten steamed. Here's how to do it:Ingredients:

River crab 1300g. Excipients: appropriate amount of ginger, appropriate amount of sweet vinegar.

1. Rinse the crabs. When washing, be careful not to let the crab claws clamp your hands, and not to let the crab climb out of the container.

2. Add water to the steamer, put it in the drawer, and put the crabs into the pot.

3. Place the steamer on the stove and steam. At the beginning of steaming, a heavier item should be pressed on the lid of the steamer, so that the crab will struggle to open the lid and climb out after being heated.

4. Steam until the crab does not move, then remove the items from the lid of the pressure cooker and steam for 20 minutes.

5. Steamed river crab.

6. Finely chop the ginger.

7. Place the minced ginger in a bowl and add sweet vinegar.

8. Crab dip in ginger vinegar.