Now is the best season for crabs, what should you start with when buying hairy crabs? What do I need

Now is the best season for crabs, when buying hairy crabs, you should start with the freshness of the crabs, it is best to choose fresh crabs, the taste will be better. When eating crabs, you must not eat too much, because crabs are cold foods, and eating too much is not good for your health.

Now is the best season to eat crabs, and when choosing hairy crabs, we must pay attention to buying fresh hairy crabs, buy live, not dead, dead is harmful to the human body.

When buying hairy crabs, you need to start with the male and female of the crab, and then you need to pay attention to whether the belly is round or square, some have more yellow and some have less yellow.

First of all, you must learn to see that good hairy crabs are blue-gray on the shell, and they are shiny on the spot. There are also hairy crabs whose bellies are white in color. Such hairy crabs are good.

Then look at the navel of the hairy crab, the hairy crab with a protruding navel is generally full of fat. The crabs that are active and crawling around are sturdy hairy crabs with plump flesh. Secondly, we must learn how to pick hairy crabs, good crabs are blue-gray on the back, shiny, white on the abdomen, yellow on the claws, bright in color, round umbilicus, crawling around.

The best time to taste the meat of hairy crabs is in November. The female crab is most famous for its orange-red crab roe. In the ninth month of the lunar calendar, these crab roe have matured, and after steaming, the crab roe is completely solidified into lumps, and it tastes firm and grainy, similar to the texture of salted egg yolk.

In September, we try to choose 3 taels and 5 taels of female crabs to eat, female crabs mature first, first see if they are fresh, choose crabs with blue shells and white navels, the navel of female crabs is round, it looks a little bigger and better, sometimes the crab roe will show some, so that the crab roe is more and it tastes more delicious.

The best partner for hairy crabs is balsamic vinegar. When eating hairy crabs, add a little minced ginger to vinegar to ward off the cold, or add a little white sugar to enhance the deliciousness of hairy crabs. Middle-aged and elderly people can taste it while their teeth are sound, which is also a kind of family fun!

Everyone knows that crabs are fresh aquatic products, and the storage time is shorter after leaving the water, and the number of crabs that can be eaten in about three days is relatively simple: choose vigorous crabs, tie up the crab's feet and sluice to reduce the physical consumption of crabs, and then put them in the refrigerator and cover them with wet towels to preserve.

The Yangtze River basin is the most important production area of crabs in China, such as the well-known Yangcheng Lake hairy crabs, Qidong crabs, Taihu crabs, Subei crabs, etc., all belong to the Yangtze River crabs. Hairy crabs will go through many molts and growth in their lifetime, and the Yangtze crabs will be marketed one after another at the end of September.

Hairy crabs must be selected alive, do not buy dead crabs, it is best to buy female crabs, because female crabs have more cream.

Smell the smell and see if you still breathe. Smell the smell, in the hot weather of summer, hairy crabs are easy to produce fishy smells and foul smells; Whether there is still breathing or not, when the hairy crab stops breathing, it cannot be eaten.

First of all, pay attention to the sex of the hairy crab. Secondly, pay attention to the color of the crab shell. The most important thing to note is that its weight, too light is not good meat quality, and it will not make a good taste.

I like to eat crab roe and choose female crabs. The navel of male crabs is pointed, and male crabs who like to eat crab meat are optional. Crabs have high nutritional value and are rich in protein, fat, carbohydrates, and a variety of trace elements.

Hairy crabs in Yangcheng Lake, in November every year, September to December is the growing season of hairy crabs in Yangcheng Lake. In October, that is, in late autumn and early winter, the crab meat is delicate, and in November, the cream is thick and greasy, and the taste is delicious, which is the time to eat. When it comes to female crabs, the most mouth-watering thing is, of course, the crab roe!

In the ninth month of the lunar calendar, the female crab roe is fully developed, oily and fragrant, orange-red in color, large and large pieces like clotted fat, chewed in the mouth, you can feel the obvious graininess, especially satisfying.

<>First of all, crabs are not only delicious, but also nutritious, rich in protein and trace elements, which have a good tonic effect on the human body, but they should not be eaten excessively, especially for gout patients. Secondly, let's talk about when the crab eats the hairy crab the most, the general people take the steaming method is to use Allah's method, when eating hairy crabs, we know that hairy crabs are a cold animal, then we know that everyone must eat some vinegar to help digestion, and family eating crabs are mainly steamed. When steaming, the crab struggles due to heat, and when it dies of steaming, its abdomen is downward, and the yellow paste flows out, losing a lot of nutrients.

It is necessary to destroy the brain with a needle in advance to paralyze it, and when steaming, the abdomen can be turned upward, and the yellow paste will not be lost. Then I started to eat the crab body, cutting off the crab legs with scissors. Remove the heart of the crab (a hexagonal thing) from the crab body, and then remove the crab gills on both sides, (the fluffy things on both sides of the crab body filter impurities in the water) and you can eat crab meat with confidence.

Persimmons should not be eaten with crabs. From the perspective of food medicinal properties, persimmon crabs are cold. The two eat together, the cold hurts the spleen and stomach, and those with weak constitution should especially avoid it; Persimmon contains tannic acid, and crab meat is rich in protein.

When the two meet, they solidify into tannic acid protein, which is not easily digested.

Eaten in September, the crabs in this season are the fattest and taste particularly delicious. He said he wanted to see the ones that were big and had well-developed limbs, so that there was a lot of crab meat in them.

Autumn is the best season to eat crabs. When buying, we have to choose some crabs with a brighter gloss, and no fishy smell or smell.

It is best to eat in the summer, the crab paste at this time is fat and strong, and the crab roe is very much, so you should pay attention to the larger ones when you choose, and choose male crabs.

Autumn is the harvest season for river crabs, and crab catching should be about 15 days before and after the frost falls, and it is very difficult to catch river crabs after missing their reproductive migration. There are many ways to eat crabs, such as crab roe, fried noodles, roasted crab paste, hibiscus crab balls, etc., but don't eat persimmons if you have eaten crabs. Persimmon contains tannic acid, crab meat is rich in protein, the two meet can coagulate into tannic acid protein, not easy to digest, food is easy to stay in the stomach to ferment, resulting in vomiting, diarrhea, abdominal pain and other symptoms.

Also, avoid drinking tea before and after eating crabs, which is not conducive to digestion and absorption. Don't eat peanuts after eating crabs, especially if you have a weak stomach.

Autumn crab meat is the most tender, this is because the season has a lot to do with the growth quality of crabs, autumn is the best period for crab growth, the meat is thick and tender, and the taste is beautiful and fragrant, it is the most delicious in the year. Cream crabs, meat crabs, hairy crabs, etc., all grow best in autumn. Pay attention to the selection of crabs:

Look at the crab shell, look at the navel, look at the chelicera, look at the vitality, look at the male and female. 1.Look at the crab shell All the shells are black-green on the back, with bright light, and the meat is thick and strong; The back of the shell is yellow, and most of them are thin.

2.Look at the navel The navel is protruding, and the whole is full of fat; Most of the concave ones are underweight. 3.

Look at the chelicerae All the chelicerae on the fluffy bush are all chelicerae old and healthy; The chelicerae have no villi, and the body is soft. 4.Look at the vitality of the crab to turn it over, with the belly facing the sky, and can quickly bounce back with the stinging foot.

Autumn is the best time to eat crabs, how to choose crabs, four tricks to teach you to solve.