How to choose crabs, how to choose crabs

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, pull the crab leg gently, not only there is no weak force, but the crab leg is 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 belly button of the crab or the joint of the big tongs, whether there is a needle eye, if there is a needle eye, it is possible that the illegal trader has injected water with a 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.

First, look at the shell triangle.

When selecting crabs, we can turn over the belly and look at the triangle of the crab's shell, which looks white and is very hard when pinched, indicating that the crab is very fat and the meat is very thick. If the shell of this triangle is all blackened and soft when pinched, it means that the crab is relatively thin and has very little shell meat. Choose the color of the shell triangle, which is whitish and full, and it is very hard to buy.

Second, look at the navel (the navel is round and round is the female crab).

I believe that many friends understand this, and the choice of hairy crabs is almost the same, turn the crab over, the belly is up, the navel is round is the female crab, this season's female crab paste is not too fat, to October is very creamy. Pinch it on the navel first, if it is hard, the crab meat is fuller, if it is pinched, it will become soft, and it is full of air and water. In addition, you can observe the color of the navel, the darker and darker the navel, it means that there will be crab roe.

If the navel is whitish, the female crab will have no cream.

The tip of the navel is a male crab.

On the contrary, if the crab's navel is pointed is a male crab, some people love crab meat and do not like to eat paste and yellow, it is also okay to choose this kind of male crab, this season male crab still has a lot of meat. The method is the same, pinch it on the pointed navel and choose the hard one to buy. If you pinch it, the water comes out and it is soft, which means that the crab is very thin and the meat inside is not full.

Three, the crab spits out the seeds.

When we choose crabs, we can often see this female crab that spits out a lot of crab roe, many merchants will say that this kind of crab is fatter, in fact, it is not recommended to buy, if there is another choice of this kind of female crab second. These crab roe on the outside are relatively dirty, and it is not recommended to eat them, because the crab spits out all the crab roe in the stomach, and there is nothing in the stomach, which is relatively thinner than the black navel female crab that does not spit out the seeds. Don't think that this kind of spitting seeds is the fattest, and it is easy to be fooled.

Fourth, look at the color of the crab shell.

The color of the shell of the same species of crab is also different, and careful friends will find that some crab shells are relatively darker, and some crabs are lighter in color. Although the lighter color looks better, we should choose the darker color crab when buying. In addition, for two crabs of the same size, you should choose the one with a dark shell and heavy weight, so that the crab will be fatter.

Light-colored crabs have less meat when steamed. (Except for freshly shelled soft-shell crabs).

Autumn is the fattest and delicious time for crabs, and people will go to seafood shops to buy a few and eat them at home. I believe that people who have eaten crab will never forget the delicious and smooth taste of that bite, not to mention how delicious it is! There are many famous crabs in China, such as Gucheng Lake and Yangcheng Lake, and their crabs have firm flesh and abundant individuals.

Crab is rich in protein and trace elements, which can be high in blood.

Pressure and other symptoms are very suitable for the elderly, but because of the cold sex, when eating, be careful not to eat too much.

There is also a lot of attention to detail when choosing crabs.

1.Look, the back of a high-quality crab is blue-gray, and it is generally full of vitality that is a high-quality crab.

2.Pull, if you buy a dead crab, pull the crab legs, with a slight elasticity, it is a good crab.

3.Weight, after seeing the crab, pick it up and check it with your hands, the heavy one is the high-quality crab. However, live sea crabs or river crabs may be tied up, so the weight may not be accurate.

4.Smell and pick up a crab that has no peculiar smell is a good crab.

Isn't it easy to pick out high-quality crabs in a few simple steps? Let's start learning how to make food!

Crabs come out in a pot.

First of all: the crabs were processed first, and I chose the pike crabs. First remove the shell of the crab, then cut it, remove the gills and stomach, cut it, and break the shell of the crab leg.

Ingredients: Barracuda crab, chicken feet, shrimp, ginger and garlic, dried chilies, chives, purple onion, potatoes, bean paste, oyster sauce, rock sugar, black pepper, salt.

Method:1Wrap the crab pieces in starch, put them in the pot and start frying, and remove them after the crab claws turn yellow.

2.Prepare a little chicken feet, blanch and set aside.

3.Add ginger and garlic, dried chilies, chives, purple onions, and stir-fry until fragrant. Then add the bean paste and stir well.

4.Add the chicken feet and cover them with water. Add oyster sauce and caster sugar and simmer for 30 minutes. Add the potatoes and simmer for 10 minutes.

5.Add the shrimp, black pepper and stew the shrimp. Put a pinch of salt, put the crab in and stir-fry.

6.Finally, serve with some chopped green onions.

There are many ingredients, so the taste is also unique, and in doing so, the chefs of the hotel say that it is delicious. The chicken feet are soft and glutinous, the bones can also be chewed, the fresh air of crabs and prawns wafts all over the house, the crab legs are soft, and the meat inside can be sucked out as soon as you suck it out! Not to mention how delicious it is, the potatoes wrapped in bean paste are also very tender.

It's not enough to eat with a few bowls of rice! Come and try it, a plate of rich ingredients to give you comprehensive nutrition!

Summary: When dealing with crabs, don't be afraid of trouble, be sure to deal with them carefully; When you put in the chicken feet to stew, you must stew for half an hour, otherwise it will be undercooked, and when you put in the potatoes, simmer for another 10 minutes, or the potatoes are not cooked and are easy to be poisoned.

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.

1. Look at the color

The back of the shell is dark green, generally thick and solid, yellow, and mostly thin. Put the crab in the sunlight or backlight observation under the light, the edge of the crab cover is opaque, indicating that the crab is full, if the translucent gap is visible, the crab is relatively empty.

2. Look at the abdominal navel

If the navel is protruding, it is generally full of fat, and if it is concave, the paste is insufficient. The more black the navel, the fatter the crab, gently open the navel, and the faint yellow is better. For river crabs, there is a saying that "September (lunar calendar) eats male, October eats female", the navel is round for female crabs, and the navel tip is for male crabs.

3. Weigh the weight

Hold the crab in your hand, and the heavy one is fat and strong'Good crabs, the light feel is mostly bad crabs with less shriveled meat. Flip the crab with its belly facing up, and you can quickly flip it back with the crab foot bounce, which is healthy and fresh.

4. Check your feet

It is better to have bristles on the crab's feet, and you can also pick up the penultimate foot to see if it is full. Crabs with hard legs that are difficult to pinch are the fatter.

1. Patients suffering from cold, fever, stomach pain and diarrhea.

2. People with chronic gastritis, duodenal ulcer, cholecystitis, gallstones, and hepatitis.

3. People with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or no food, because crab roe has high cholesterol content.

4. People with allergies.

5. People with a weak spleen and stomach.