How to choose a pike crab and how to pick a pike crab?

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,

The meat of the crab is delicate and white, rich in protein, fat and a variety of minerals. However, there are many people who don't know exactly how to choose a pike crab, so I will share with you how to choose a pike crab.

1. Pinch the navel, the fat crab is relatively strong, and generally can't be pinched in, and the thin crab is very soft, and it will be flattened in a pinch.

Note: The action should not be too heavy, and it will be pinched when encountering thin crabs. In addition, please do a good job of covering up when pinching, generally stall owners are not very willing to let you pinch, because it is relatively easy to die after pinching crabs (referring to thin ones).

You should press your thumb against the crab cover and your middle finger on your navel while you are waterlogged from the water.

2. Turn the crab over to see the dew, on the belly side, the fat crab dew is deeper, and the thin dew is shallow. Generally we are talking about deep old knots, which have grown strong.

3. Look at the last toe of the crab, the foot of water skiing. The fat ones will come out on the transparent side of the crab cover, and the thin ones will be flattened.

Ingredients: Barracuda crab.

Seasoning: refined oil, flour, salt, dark soy sauce, green onion and ginger, cooking wine.

Method:1Wash the crabs and cut each into two pieces;

2.Seal the cut edge of the crab with flour;

3.Heat the oil in the pan, the oil is 5 hot, and the knife edge of the pike crab is touched with the oil downward, 4Fry it, add cooking wine, salt, sugar, dark soy sauce, green onion and ginger, water, 5Cover over medium heat for 6-7 minutes (depending on the size of the crab) and serve.

Ingredients: 750 grams of female pike crab.

Seasoning: curry oil, refined salt, Shao wine, tomato sauce, rice vinegar, spicy soy sauce, chili oil, sugar, sesame oil, chili oil, monosodium glutamate, ginger slices, green onions, flour.

Method: 1. Cut the crab into 8 pieces, pat it with flour, and fry it in 70% hot oil.

2. Heat the iron plate, wrap it with silver paper and set aside.

3. Put the minced green onion and ginger into the oil pan and fry until fragrant, pour in the seasoning and fried crab, fry until cooked, turn it over several times, pour sesame oil, and put it on a plate.

The key to production: the iron plate should be heated to make the dish more aromatic.

Ingredients: Barracuda crab.

Korean vegetable pike crab.

Ingredients: Korean kimchi, shredded green onion.

Seasoning: salt, monosodium glutamate, cooking wine. Method:

1) The crabs are slaughtered and washed, cut into pieces, and the kimchi is cut into slices.

2) Put the pike crab and kimchi together on a plate and add a little water, salt, monosodium glutamate and cooking wine.

3) Cover the crab with plastic wrap, cook it in the microwave and take it out, sprinkle with shredded green onions, and drizzle with hot oil.

Dish features: Kimchi is slightly spicy, and the crab is fresh and tender.

Ingredients: 3 fresh crabs, 150 grams of rice cakes, appropriate amount of green onion and ginger, 1 teaspoon of tempeh, 1 teaspoon of light soy sauce, 1 2 teaspoons of salt, 1 2 teaspoons of sugar, 1 2 teaspoons of liquor, 1 2 teaspoons of oil.

Method: 1. Select fresh crabs, wash them in water, untie the navel, then uncover the crab cover, tear off the gills of the crab, and then chop the cleaned crab in half;

2. Add 1 2 teaspoons of salt and 1 2 teaspoons of white wine to the crab and marinate, and soak the rice cake in water for 10 minutes;

3. Put a large spoon of oil in the pot, after the oil is hot, stir-fry the chopped green onion and ginger in the pot, put the marinated crab into the pot and stir-fry, add 1 teaspoon of light soy sauce to taste, add 1 teaspoon of tempeh and stir-fry evenly;

The pike crab should first choose fresh, don't die, so that it is delicious, and to pick the female crab, after opening the crab, the round back cover is the female crab, the pointed back cover is the male crab, the female crab meat seeds are fragrant, the male crab meat is tender, pinch it with your hand, the crab legs are empty, there is less meat, and the crab legs are full of meat, so it is right to pick the crab.

Barracuda crabs need to choose a blue-gray and shiny carapace, a white belly and a large one, with a lot of crab meat.

If you can feel that the muscles inside will contract and are elastic, it means that the pike crab is not very thin and should be relatively fat.

Barracuda crab is also one of the species of crabs. Let's take a look at how to choose a pike crab.

01 head size.

First of all, observe the size of the pike crab, and try to choose a larger pike crab, because the larger pike crab will also have more crab meat.

02 Female pike crab.

If you look closely at the belly lid of the pike crab, if it is long, it means that the crab is a male pike crab, and if it is round, it means that the female pike crab is a pike crab.

03 Live pike crabs.

Secondly, it is necessary to observe to see if the pike crab is still alive, generally speaking, the live pike crab will be higher than the dead pike crab**, but the taste is more delicious.

04 Smell the smell.

Then smell the pike crab, if there is a rotten smell, it means that the pike crab is not very fresh.

The selection method of the pike crab is as follows:

1.It is best to choose a relatively large crab when buying pike crabs, so that the crab will have more meat and the taste will be more enjoyable. The small crab will have less crab roe and crab paste inside, and the taste will be worse.

2.The taste of male crab and female crab is different, if you like to eat crab roe, you can buy female crab, if you like to eat crab paste, you can buy male crab, generally speaking, the nutrition of female crab will be higher.

3.When buying a pike crab, you should buy a crab shell that is cyan and has a certain luster on the surface, in addition, you should also look at its abdomen, choose to be white, such a pike crab is relatively fresh.

Features of the pike crab

1. There is a bulge on the body, the head and chest are fusiform, there are some bulges slightly, and there will be two obvious bulges on the surface, namely the stomach and the heart.

2. Color characteristics: The back color of the male crab is brown-green, while the back color of the female crab is purple, but the color of the abdomen is gray-white.

3. Shape characteristics: There will be 9 sawtooth on both sides of the pike crab, and the last sawtooth will be particularly large, extending to the left and right sides.

Cyan pike crabs cannot be purchased, while the shell of the belly is white；Do not buy if there is a slight blackening of the abdomen or there are signs of blackening, such a pike crab is not new; If the back of the pike crab is pale red or yellow, and there are raised marks, then the pike crab must have crab roe or crab paste, indicating that it is a fat crab.

Therefore, it is necessary to combine these two points when buying in order to buy fat and bright pike crabs. After reading the color, we will check the weight of the pike crab with our hands, the shell looks about the same size of the pike crab, it is recommended to choose the one with a heavy feel, the meat quality that generally feels heavy will be fatter, and the feeling is too light means that the crab meat is less, and it is not recommended to buy.

Morphological characteristics

The body color of the pike crab varies depending on the surrounding environment. Individuals living on sandy bottoms have a light gray-green cephalothorax, a round white spot in the anterior gill region, most of the chelicerae are purplish-red with white spots, part or all of the ventral surface is white, the first three pairs of long steps and wrists are also white, the palms are bluish-white, the soft bristles are brown, the knuckles are purplish-blue or purple-red, the fourth pair of steps are green with white spots, and the fingertips are purple-blue.

Individuals living among seagrass have a darker body color. It is omnivorous, eating fish, shrimp, shellfish, and algae, and even eating the same kind, and likes to eat animal carcasses. The cephalothorax is fusiform, slightly raised.

There are 3 prominent wart-like bumps on the surface, 1 in the stomach and 2 in the heart. Its body shape is like an oval, and the two ends are pointed like a weaving shuttle, so it has the name of the three-wart pike crab. Each of the two anterior lateral margins has 9 serrations, and the 9th serration is particularly long, extending to the left and right.

The above content refers to Encyclopedia - Barracuda Crab.