How to choose blue crabs, how to choose blue crabs delicious How to choose blue crabs

1. Look at the crab shell. Where the back of the shell is black-green with a bright light, the flesh is thick and strong; The back of the shell is yellow, and most of them are thin.

2. Look at the navel. The navel protruded, and the whole was full of fat; Most of the concave ones are underweight.

3. Look at the crab feet. All crabs with fluffy hairs on their feet are more robust; The crab foot has no villi, and the body is soft and weak.

4. Look at the fullness. You can pinch the crab legs with your hands to see if they are full, which will also help you pick a good blue crab.

5. Look at males and females. In the eighth month of the lunar calendar, the female crab is the fattest, and the crab has roe feet; In the ninth month of the lunar calendar, male crabs are the most fragrant and have a lot of crab fat. However, the time to eat blue crabs is relatively short, October and November are the best, and the ninth month of the lunar calendar is better to eat female crabs.

6. Look at vitality. Turn the blue crab over, with the abdomen facing the sky, and can quickly turn over with the stinging foot, which is vigorous and can be preserved; If it can't be turned back, the vitality is poor, and it can be stored for a short time.

How to choose blue crabs:

1) Lift the blue crab and backlight to look at the jagged top of the crab shell, if it is completely opaque, it means that it is more plump, otherwise, it is not full;

2) The bottom of the blue crab is white or even transparent, which means that the crab has just finished changing its shell. Crabs usually don't have much meat because they consume most of their energy when changing their shells; The dirtier ones at the bottom tend to have fatter meat;

How to choose blue crabs and how to choose blue crabs.

Blue crab is rich in protein and trace elements, which has a good tonic effect. Of course, there is also a certain amount of attention to the selection of fatty blue crabs. How to choose blue crabs, how to choose blue crabs, this article introduces here, for reference only.

1. Look at the crab shell first. The black-green ones are fat, and the yellow ones are thin and have no meat.

2. Let's look at the crab legs. Choose the crab leg with intact and undamaged, and the joint claws are sharp, which means that it is very energetic. Pinch the crab legs with your hands to see if they are full.

The mature crab is relatively the part of the foot close to the crab body, if you can't pinch it, it is probably a good crab, and the harder the crab legs, the better, otherwise it is the so-called "soft-footed crab". It shows that the quality of this crab is not very good, and there is basically no meat.

3. Look at vitality. When buying a blue crab, turn the crab over and face down to see if it will turn it over on its own, and if it can be turned over, it means that it is healthy. On the contrary, if it cannot be turned back, the vitality is poor, and it can be stored for a long time.

4. Turn on the rear light of the mobile phone, and use the light to illuminate the lower edge of the blue crab shell, if it is empty and transparent, it means that the blue crab is thin and has no meat. On the contrary, if it is full and opaque, it means that the blue crab meat is full and fat.

5. The bigger the crab, the better, the better is the one with a volume of about half a catty.

1. Blue crabs are not always better. The better ones are the ones that weigh two or three hundred grams.

2. Backlight to inspect the jagged tip of the crab shell, if it is completely opaque, it means that it is relatively plump.

3. The bottom of the blue crab is Zen cautious, white or even transparent, and there is usually not much meat; The dirtier ones at the bottom tend to have fatter meat;

4. Choose blue crabs with yellow bottoms and heavy blue crabs, which are more fat.

5. The corners on both sides of the blue crab are very hard and cannot be pressed in, so the blue crab is also relatively fat. If it's a skinny crab, it's soft when pressed.

6. If you don't eat the blue crab immediately and can't put it in the refrigerator, the most suitable temperature is 8 to 18, and the blue crab will die in a short period of time below 5 and above 39. If you want to preserve, you can put it in a cool and moist place, soak it in 18 salt water for 5 minutes a day, and you can live for 3 to 5 days. You can live up to 5 to 10 days.