How about crabs, how to make crabs tastier

1. Pour a small amount of liquor into the barrel where the crabs are placed, which can remove the fishy smell and know the appropriate amount.

2. When the crabs are slightly unconscious, pump them hard, using the back of the spatula until they are stunned.

3. When brushing, you shouldn't think about brushing a crab, but should imagine brushing leather shoes, and don't miss every corner of the stool.

4. Check that there is no silt and throw them into another bucket and rinse them with clean water.

Buying tips:

Common marine crabs include pike crabs, snow crabs, blue crabs, etc., among them, snow crabs are basically dead from the water after being caught, and pike crabs can be artificially cultivated. The food quality and growth environment of pike crab and snow crab are relatively good, and they can be eaten after death, and they should be selected freshly: the back is thick and the shell is blue-black, shiny, full of umbilicus, and the freshness of the abdomen is white.

Pinch the crab claws. Pinch the crab claws with your fingers to check the flesh quality of the crab. Crabs that are fully mature are generally hard and firm, while those that are not fully mature generally have softer claws.

Funny. Tease the crab's eyes with your fingers. If it reacts immediately, it is vigorous; If the eye is protruding and unresponsive, you may be dead.

Turn the crab over with its belly facing the sky. Being able to quickly straighten and crawl indicates that it is vigorous and can be preserved; And it can't be corrected or it's difficult to straighten it means that the vitality is poor and the storage time can't be long.

Look at the condition. Crab shell: The crab shell is dark green and shiny, and is generally thick and solid. Belly button: The belly button protrudes and is generally full of cream, and the crab navel is generally red on both sides (commonly known as "red marks").

Chelicerae: If there are a lot of villi on the chelicerae, the chelicerae are old and healthy.

Pick male and female. The male crab has a triangular umbilicus.

The female crab has an oval navel.

Before the tenth month of the lunar calendar, female crabs can be eaten because of their many crab roes; After the tenth month of the lunar calendar, male crabs can be eaten, and there is more white gum.

How to pick crabs

At a glance: the dorsal carapace of the crab is blue-gray and shiny, the abdomen is white, the color is bright, the upper part of the umbilicus is not marked, and the limbs are firmly connected and curved.

Second: For the sea crabs that meet the requirements of the appearance, check the weight of it one by one, and the heavy or heavier ones are fat crabs.

Three peels: peel off the umbilical cover of the sea crab, if the crab roe in the shell is condensed and formed, the crab is a good crab.

Four pulls: The legs of the sea crab are intact, and the legs of the crab are weakly elastic, indicating that they are fresh sea crabs; If the crab is not fresh, gently pull the crab legs, not only does not destroy the spine and has a weak force, but Changyu tells that the crab legs are easy to break.

Five smells: If you smell a fishy smell of sea crabs, it means that the sea crabs have spoiled and can no longer be eaten.

Crabs "don't buy two".

1. Of course, crabs are better to be fresh, especially sea crabs, don't eat dead crabs.

2. The most critical point is to take a closer look at the knele of the crab or the joint of the big pliers, whether there is a needle eye, if there is a needle eye, it is possible that the illegal trader has injected water with a nai ming syringe, even if it is very heavy, it is an empty shell and no meat when you cook it at home, so don't buy it.

1. Boil the crab for a few minutes.

When boiling crabs, half an hour or more than 20 minutes is fine, and the cooking time is too little to kill the parasites, and his meat is not cooked, and if it is cooked for too long, it will destroy the texture of the crab meat and affect the taste. It should be noted that before steaming the crab, we need to tie the crab's leg so that its leg does not fall off during the process of boiling the crab. We can't open the lid during this process, we have to cook it all at once, otherwise it will also affect the taste of the crab.

2. How to make crabs more delicious.

1.When we steam the crab, we must control the time and heat, if we steam it for too long, the crab meat will become old and hard. The taste is greatly reduced.

But if the time is too short. The fishy smell of crabs will become very strong, and there are many bacteria and parasites in it, so it is not easy to be killed, and people are likely to get sick after eating it. It is best not to take out the crab immediately after steaming, you should let it simmer for about 10 minutes before boiling the pot, so that the crab meat is tender and delicious.

2.When steaming crabs, try to put the crabs upside down. When the belly of the crab is facing up, the roe inside the shell is not easy to lose, otherwise it will flow down the belly of the crab, which is very wasteful. And the crab that comes out when the belly is facing up is better meaty.

River crabs are based on the criterion of freshness, and the following tricks should be mastered to select river crabs:

1) Look at the color.

The shell of the fresh live crab is blue-black, shiny, full umbilicus, and white abdomen; The shell of the dying crab is yellow, and the crab legs are soft, making it difficult to straighten out.

2) Look at the eyes.

Touch its eyes with your hands, and quickly retract into the eye sockets and can't touch it at all, and vice versa.

3) Look at chelicerae.

1 pair of pliers (large claws) is indispensable, because the missing foot may have a flesh texture due to the wound, and the plump will also be worse due to physiological effects.

4) Look at vitality.

Turn the river crab over, with the abdomen facing the sky, and can quickly turn back with chelicerae, which has strong vitality and can be preserved; If it can't be turned back, the vitality is poor, and the storage time can't be long.

5) Look at the fullness.

To see the plumpness of the river crab, first open the navel of the river crab, as long as it shows egg yolk, it means that the river crab has a lot of crab roe; If it is white, it means that the crab is less plump. In addition, under the sun, see if the edge of the river crab cover is transparent, if not, the crab meat is fatter, otherwise it may be empty, and it will be full of water when cooked.

Teach you three tricks to pick out fresh hairy crabs?

Green shell, white belly, yellow hair, golden claws.

Supplement upstairs: The crab shell is better to have some drums, and there are many yellows.

Crabs are divided into sea crabs and river crabs. Depending on the gender and season, the selection method of crabs varies slightly.

Sea crab: The scientific name is three-wart pike crab, also known as B crab, sea worm, cockle, produced in the Bohai Sea and coastal areas. This crab is the fattest in March and April, and this is the best season to buy sea crabs.

Crabs also have more female crab roe and less male crab roe, so people like to buy female crabs. The identification of male and female crabs is that the abdomen of male crabs is triangular, and the abdomen of female crabs is round and has hard hairs, which are used to attach eggs. The back of the male crab's head cuirass is blue-green, and the female crab's head and chest are dark purple on the back.

The dorsal shell of sea crab is blue-brown or slightly purple. The texture is clear and shiny. There are no gastric marks on the umbilicus.

The inside of the crab foot is white and complete; There was no damage to the tips of the shells at both ends of the crab shell. When lifted, there is a feeling of weight, and the fingers press the sides of the breastplate to feel the flesh of the shell is solid. When lifting the crab body, the forefoot is not loose and sagging, the leg joint is elastic, and the forefoot and the shell are loosely connected and easy to fall off as a secondary crab.

River crab: also known as Chinese mitten crab, river worm, crab, river crab, lake crab, etc. Among them, the Qingshui hairy crabs in Zhaobeikou, Shengfang Town, Tianjin City, and Yangcheng Lake in Jiangsu Province are the most famous.

The best time to buy river crabs is around the beginning of autumn. The male crab is the pointed umbilicus, and the female crab is the mass umbilicus. The method of buying river crabs is similar to that of sea crabs, with fast crawling, large crab claw clamping force, smooth hair, complete legs, large and full individuals, crab shells, blue-green, shiny, and constantly foaming in the mouth.

When buying river crabs, you should also pay attention to the fact that dead river crabs cannot be purchased and eaten.

If you don't like to bother and bother, I suggest you find someone who knows how to buy it for you. I'm like this, I don't buy crabs, I never buy them, my husband buys them.

One look at the color, cyan is the best, which proves freshness.

Second, look at the component, the same size, the heavier the component, the better. Don't forget to pick it up and shake it, if there is a sound of water or a feeling of liquid flowing inside, it will not work, it will definitely be empty.

Three look at the navel, look at the abdomen of the crab, the long umbilicus is the male crab, the round navel sells and refers to the female crab, open the umbilicus and squeeze it, if the extruded secretion is black, it proves that the crab is fresh, and it should be taken immediately, if it is brown, it is of average quality, and it can be matched with the price. If it's yellow, then you can turn around and walk away, don't think about it. Sometimes, the belly button of the female crab will gush out something similar to a sandbag, soft to the touch, according to the local saying, called "throwing seeds", that is, the crab roe in the female crab has grown into crab roe, is thrown out of the body, and is about to be discharged into the water to produce the next generation.

At this time, the essence of the crab is gone, and the meat is gone.

If you want to buy freshly caught crabs, you have to go to the market between 3 and 7 o'clock in the afternoon, and between 3 and 4 o'clock is the best time, because the fishing boats have just returned at this time.

Ah, hehehehehe, I'm a crab, and the crab has to be big, it's cyan, it's super powerful.

Share a salt-baked method, the original, salty and delicious super enjoyable.

Preparation materials] hairy crab, salt, pepper, bay leaves.

1.Hairy crabs use a toothbrush to clean the surface, especially the two pliers, brush several times, rinse under running water, tie up and fix it with a straw rope, avoid messing around, and wipe off the water.

2.Pour 5 packs of coarse salt into the pot, fry directly, keep stir-frying, see the salt from white to slightly yellow, at this time, then put in pepper and bay leaves and fry a few times to fry the fragrance, remember not to fry for too long, the pepper to fry paste;

3.Turn to low heat, put out more than half of the salt, spread the remaining salt in the pot, put the crab shell down into the pot after the hairy crab is wiped dry, after all are placed, sprinkle the fried coarse salt, cover the lid, simmer for 3 minutes on medium-low heat, and then turn off the heat and continue to simmer for about 12 minutes;

4.Finally, open the lid of the pot and knock the salt cubes off the crab body.

The ingredients used in this dish are very simple, and there is no need for soy sauce and vinegar, and the ability is salty and fragrant, so it can be eaten directly, and it is a good appetizer.

Precautions] 1Be sure to use coarse salt, not fine salt, coarse salt is not easy to seep into, to prevent too salty;

2.The crab must be dried before putting it in, otherwise the salt will melt the salt in too much water, and the crab will be very salty;

3.It is best to use a casserole for salt-baked crabs, which will have a better heat preservation effect;

4.The rope that binds the crab must withstand high temperature baking, and plastic rope cannot be used, which will be toxic after heating;

5.Salt-baked vegetables such as salt-baked shrimp can also be made with reference to this method, changing the soup without changing the dressing;

That's all for today's content.