Some live pike crabs are empty after being bought and cooked, how to choose pike crabs?

Crab - how to choose a pike crab full of yellow fat.

One is time, usually the pike crabs caught in the sea after October will be fatter.

The second is the region, the pike crab from Bohai Bay tastes better, because the water there is colder, the growth of pike crab is slower, and the meat quality is better.

The third is the details of the selection, seeing that the crab is more energetic, and it will show its teeth and claws when it is caught. Try to choose the female crab, that is, the one with a large lid on the belly, and the one with a small and pointed lid is the male. Then it is better to pinch the belly, and if you have time to step on it, there will be no meat.

Finally, look at the closest place to the body of the crab legs, there will be a slight yellowing, usually there is ointment.

Steps. Step 1

In Qingdao's seafood market, there are many families selling crabs. No matter where the seafood market is, you should choose a regular stall to buy seafood, not a hawker who changes places with a shot.

Step 2: Look at the navel first. If the navel is discolored, it means that there is more yellow inside.

Step 3: Then look at the shell. The darker the shell, the higher the maturity.

Step 4: Look at the legs and feet. It is best to have a full beard and a full tail, and mention the calves. It is fresh to be able to lift it up and not lose the leg.

Step 5: Look at the weight again. For crabs of the same size, the heavier the heavier, the fuller.

Step 6: Finally, look at the soft and hard. This soft and hard is said to pinch the calf of the crab. The calf is hard, which means that there is a lot of meat in it, and even the leg has a lot of meat, so it must be a lot of meat.

Step 7 Let's talk about the most original way to make crabs, which is to steam, and when steaming, remove the rubber bands on the crab legs. Even if you lose your leg when steaming. It's also better than having a rubbery smell.

Step 8 When steaming, prepare ginger vinegar, soak the ginger shreds in rice vinegar, and eat with crab to remove the cold. Crab is a cold thing, you can't eat it all the time, you can eat it with ginger vinegar and rice wine.

Step 9: Soak the chrysanthemums in hot water. After eating crabs, wash your hands, and your hands will not be fishy.

Step 10 Although the shell of the sea crab is not as hard as that of the hairy crab, you will not need a full set of eight crabs, but the corners will still be used. Blanch yourself with hot water, and you can wait for it to be eaten.

Look at whether there is anything yellow-red on the tips on both sides of the crab cover, the more it is, the more it proves that there is a lot of crab roe content inside, and the back of the good pike crab is cyan and hard, and the belly is full and heavy.

1.Pinch the crab shell: Pinch the crab shell to see if the crab is out of the water, if there is less water, it means that the crab is really fat.

2.Pinch crab legs: You can pinch the middle foot of the crab with a little force, if you can feel the muscles inside will contract, and it is elastic, it means that the crab should be relatively fat.

3.Look at the back of the crab : The back of the fatty and high-quality pike crab is cyan and hard.

4.Look at the crab navel: The abdominal navel of the fatty and high-quality pike crab is generally light red

To choose a pike crab, first of all, we have to look at the degree of light transmission of the pike crab, the area of light transmission is small, indicating that the meat of the pike crab is fat, and secondly, we look at the belly, the belly is white with yellow, and hard, such a pike crab is of good quality.

Portunid. There are live, most of the pike crabs sold on the market are in a living state, the taste and meat quality of the dead crabs are poor, the pike crab belongs to the warm and warm perennial large crab animals, and it is also the largest crab in China, good at swimming, but also digging sediment, often lurking near the bottom of the sea or estuary, fierce and aggressive, strong fecundity, fast growth.

Barracuda crabs are alive, most of the pike crabs sold on the market are in a living state, if they are dead pike crabs, the umami taste is poor after cooking, and the meat quality is not good, so when buying pike crabs, you must buy live crabs.

The crab body is the most plump before and after the rain in the crab valley, although it can also be caught in autumn, but it is not plump, the male crab is commonly known as the sharp umbilicus, the female crab is commonly known as the round umbilicus, among which the quality of the female crab is good, the crab meat is white, the meat is delicate, and the cream is like clotted fat.

The most suitable water temperature for the growth of pike crab is, in different water temperature environments, its life activities are different, when the water temperature is below, do not eat, some individuals freeze to death in shallow water, at 0-6 o'clock, day and night sand dive, dormant state.

Barracuda crab is a warm perennial large crab animal, and it is also the largest crab in China, good at swimming, but also digging sediment, often lurking on the bottom of the sea or near the mouth of the river, fierce and aggressive, and the growth rate is very fast.

<>1. Tie up the river crab, put a wet paper towel on the surface, and then store it in the refrigerator, and set the temperature at 5-10. 2. Soak the crab in water, change the water regularly, and be careful not to clean the crab in advance, so as not to cause the death of the crab. 3. If you want to keep it for more than a week, you can untie the rope of the river crab, put the river crab in a basin and bury it with water, and you can also feed an appropriate amount of small shrimp, sesame seeds and other foods.

1. How to raise the river crabs you bought if you can't finish eating

1. Put it in the refrigerator.

If you can't eat the river crab at home, you can tie the crab first, then apply a wet paper towel to the surface of the crab, and put it in the 5-10 refrigerator for preservation. River crabs have a strong ability to move, and tying them up can reduce their activity so as not to consume energy.

2. Live culture at room temperature.

Usually the season to eat river crabs is around October, when the weather is not hot, you can soak the river crabs in the water and change the water regularly. Do not brush the river crabs in advance, otherwise it will cause a large number of river crabs to die.

3. Nutritional maintenance.

Ensuring proper humidity and living environment, and providing nutrients to river crabs, can ensure the survival of river crabs. If you need to store it for more than a week, you can untie the rope of the river crab and bury it in a larger basin with water. In this way, the crab can stand up to the surface of the water to breathe, and can also be fed small shrimp, sesame seeds, broken eggs and rice wine and other foods.

2. What is the difference between river crab and pike crab?

1. The alias is different.

1) The scientific name of the pike crab is "three-wart pike crab", also known as gun crab, sea crab, sea crab, sea worm, water crab, door crab, small menzi, scorpion, cover fish, three-point crab, child crab, flying crab, smoke cricket, etc.

2) The scientific name of river crab is "Chinese mitten crab", also known as hairy crab, clear water crab, hairy crab, river crab, etc.

2. Differences between families and genera.

1) Barracuda crab is a marine arthropod of the kingdom Animalia, the phylum Arthropod, the subphylum Crustacea, the subclass Mollusc, the subclass of true molluscs, the decapod, the family of pike crabs, and the genus of pike crabs.

2) River crabs belong to the kingdom Animalia, the phylum Arthropods, the Crustacean subphylum, the molluscs, the true molluscs, the decapods, the ventral embryos, the Bow crabs, the Bow crabs, and the mitten crabs belong to the freshwater arthropods.

3. Differences in habits and origins.

1) Barracuda crab is a kind of saltwater crab, after they leave the high salinity, high oxygen environment, the amount of activity will be reduced, if they leave the suitable living environment, they will slowly stop feeding and activities, and will die after a day. The main production areas of pike crab are distributed in Japan, Korea, Malay Archipelago, Red Sea and Guangxi, Guangdong, Fujian, Zhejiang, Shandong Peninsula, Bohai Bay, Liaodong Peninsula and other places in Chinese mainland.

2) River crab is a kind of freshwater crab, often burrowing in rivers, rivers and lakes on the mud bank, hiding day and night, mainly distributed in northern Asia, western Korea and China, from the Yalu River estuary in Liaoning Province in the north, to the Jiulong River in Fujian Province in the south, and to the Three Gorges Estuary in Yichang in Hubei Province in the west.

4. Time to market.

1) Barracuda crabs are on the market for a longer time than hairy crabs, and they are abundant in October, male crabs are eaten in October, and female crabs are eaten from mid-November to before the Spring Festival.

2) The season for river crabs to eat female crabs is from mid-August to September in the solar calendar, and the most suitable season to eat male crab meat is from the end of September to October.

When choosing a pike crab, first pay attention to the size of the crab. Naturally, it is a large crab with a lot of meat. Small pike crabs generally do not get enough nutrients during their growth and development.

2.When choosing a pike crab, try to choose a female crab, which has a higher nutritional value and a more delicious taste. The basis for distinguishing male and female crabs is that the "lid" on the belly of the male crab is long and pointed, while the "lid" of the female crab is round.

The crabs are delicious now, but sometimes the crabs I choose are not too fat. How to choose a fat crab ?..

A: When choosing a pike crab, the first thing to pay attention to is the size of the crab. Naturally, it is a large crab with a lot of meat.

Small pike crabs generally do not get enough nutrients during their growth and development. 2.When choosing a pike crab, try to choose a female crab, which has a higher nutritional value and a more delicious taste.

The basis for distinguishing male and female crabs is,

Pinch the crab shell and crab legs: Pinch the crab shell and crab legs of the pike crab by hand, there is no water situation, and it is elastic, indicating that it is relatively fresh. Look at the appearance:

The plump pike crab has a cyan back, a red navel, and yellow-red sharp horns on both sides. Look at the abdomen: Place the crab belly facing up, the crab legs are intact, and the connection is tight, indicating that the crab is fresher.

1. Pinch the crab shell and crab legs

In the process of selecting pike crabs, you can pinch the crab shell by hand, if you find that in the process of pinching, there is a situation out of the water, it means that the pike crab is thinner, and you can also pinch the crab legs.

2. Look at the appearance

The fat pike crab has a cyan back color, an abdominal umbilicus is light red, and the sharp horns on both sides of the back shell are yellowish-red, and the more colors, the fatter the crab is, while the thin pike crab has a brown dorsal shell, and the sharp horns on both sides of the navel and dorsal shell are yellowish.

3. Look at the abdomen

In the process of picking pike crabs, you can turn them over, back side down, and then observe the crab legs of the pike crab, if the crab legs are firmly connected and show a normal curved shape, it means that the pike crab is relatively fresh, if there are crab legs damaged or missing, it means that the pike crab is not fresh enough.