2, eating crab notes. In order to pay attention to health, to prevent poisoning, eating crab must do the following:
(1) do not eat dead crab. River crab once dead, hidden pathogenic microorganisms in the body will quickly invade the muscle, and a large number of reproduction, food is very susceptible to intestinal infectious diseases or acute food poisoning. At the same time, the dead crab autolytic deterioration, protein in the various amino acids are very easy to decompose and produce toxins.
(2) Do not eat raw crab. Because the river crab is the intermediate host of schistosoma, in its viscera or muscle often parasitized with schistosoma cysticercus larvae, once into the human body, there is a possibility of infection with schistosoma. As for drunken crabs, all crab bodies should be dipped into the drunken juice during processing, and strict hygiene checks should be carried out before sale, and only after passing the laboratory tests can they be put on the market.
(3) Don't eat dirty crabs. River crabs are born in the sludge, but also eat rotten meat, the crab body is often sticky with dirt, the stomach is often stored in the spoilage of substances and some pathogenic bacteria, so the river crabs should be placed in the water to wash and clean, so that it spit out the dirt, empty feces, and then cooked and then eat.
(4) Steaming and cooking. Tests have shown that steaming river crabs in boiling water for more than 20 minutes can kill pathogenic microorganisms and larvae of Schistosoma lungworm cysts in the crabs. The shells of river crabs appear red when they are cooked through.
(5) before eating four except. A remove crab stomach. Crab stomach is located in the front of the head and chest, is a triangular capsule, the inner package of sludge, carrion. Secondly, the crab intestines. River crab intestines are very short, a section buried in the reproductive glands, the other section through the crab umbilical abdominal wall, a black strip. Three remove crab gills. Crab gills are located on both sides of the cephalothorax, often with dirt, and even attached parasites. The heart is located in the center of the cephalothorax and is a hexagonal capsule. In addition to the above, after eating crab should pay attention not to drink a lot of water, so as not to cause diarrhea.
3, cooking methods. Crab food method is a lot, not only have steamed, fried, noodle drag and other eating methods, can also be processed into a wide variety of different flavors of the delicacies and snacks, such as steamed crab, noodle drag crab, stir-fried crab, drunken crab, jade plate crab, fried crab box, hibiscus chrysanthemum crab, chicken velvet crab, bad blanch crab, crab meatballs, and so on.
How to eat river crab
There are many ways to eat river crab, such as making crabmeat, fried noodle section, roasted crab paste, hibiscus crab ball, and so on, to name a few. And the most delicious, to maintain its unique flavor than steamed. That is to take fresh fat crab, washed and steamed on the cage. Time depends on the size of the crab, about 20 - 30 minutes, the color must become red, but should not be too hot, so as not to lose the tenderness. Eat depending on personal habits, can be dipped in ginger vinegar (ginger in the vinegar), slightly better with some sugar. Some people also like to add soy sauce, depending on personal preference.
Eating crabs in sophisticated restaurants and residential homes, often with a set of special tools, such as a small hammer, small pincers, with a hook of the stick and so on to eat up very convenient, and can be a little bit not spoiled. If you don't have this condition, you can't engage in eating, resulting in waste. In particular, there are many compartmentalized hard skin in the crab body, the meat of which is very inconvenient to eat, and it is a pity that people often chew and spit it out casually. The crab body should be broken into two pieces, respectively, the yellow eaten, and then gently bite the crab body with teeth, so that the grid is split into two pieces. The white meat of each piece can be picked out with chopsticks without being spoiled at all. For crab legs, you should bite off the lower leg and the other end of the thigh, so that the thigh forms a tube, or use chopsticks to tip out the meat, or suck the meat out whole with your mouth.
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Steamed river crabs
Main ingredient: river crabs
Seasoning: balsamic vinegar, ginger, peppercorns
How to do it:
1. Wash and chop the ginger, put it in a vessel, pour in the balsamic vinegar and mix it well for use;
2. Rinse the river crab with water, put it into the steamer and add a few peppercorns to steam it for 7-8 minutes and take it out, put it into a plate and dip it into the ginger vinegar sauce to eat.
Features: Crab meat is tender and nutritious.
Teach you a trick: when cleaning river crabs, first put the river crab into the light salt water, prompting it to spit out the dirt in the abdomen, and then into the water generally to clean two to three times.
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Spicy Little River Crab
Practice:
1. Brush and clean the little river crab first, then fry it with prosperous oil for about one minute until it is golden brown;
2. Stew the crab a little bit (about three minutes), and wait until it tastes good. Add ginger and green onion, as well as the secret spices.
Eating method: Put on plastic gloves, first break off the crab legs with your hands, and eat them with pincers; then break open the crab shell, remove the navel, and eat the crab yolk (red when cooked) or crab paste.
Taste: Eat mainly crab yolk or crab paste, very tender, with a slight spicy, salty flavor, fragrant and very attractive. However, when eating actually do not have to eat what is very full of flavor, it is more important to eat a kind of fun of life.
Nutritional value: Autumn is the right time to eat crab. Spicy small river crab protein-rich, low-fat, nutritious, especially suitable for young people's taste. There is no unsuitable crowd, except for individual allergic to this dish.
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Spicy River Crab
Practice:
1. First clean the river crab, remove the umbilicus, dehydration, and then break the crab;
2. Crab over the oil and put it on the side to be used, and then put onion in the pot, Ginger, dry chili, frying while frying;
3. Put the crab into the pot, fry until crispy while frying, put in monosodium glutamate (MSG), salt, add the water milled rice cake, clear bamboo shoots, dripping sesame oil, can be out of the pot, out of the pot, pay attention to tidy up the well done dishes, put the crab cover to the crab, make the shape of the crab that is served out very complete.
Eating method: you can just clip and eat, it is best to eat with some wine.
Taste: this dish is made with great care so that one cannot tell that it is a cut river crab; it tastes very fragrant and has an endless aftertaste.
Nutritional value: crab yolk (female crab) or crab paste (male crab) is very rich in protein and contains less fat.
River crab potatoes
●Methods of production:
1, potatoes on the pot steamed, peeled, pressed into mushy puree
2, crab cut into pieces, patted crab pincer ham
3, oil boiling 60% hot, medium heat, the crab will be deep-fried to a golden brown fish out
4, the pot into the taste of the good beauty of home cooking Szechuan sauce moderate frying well out
5, the pot Pour a little oil heating, mashed potatoes fried to sandy, you can put ham, small intestines and other accessories you like, slightly fried, pan poured on the crab
Taste good beauty home-style Szechuan sauce has a fresh, salty, slightly spicy characteristics, but also can be used for mixing noodles, spread bread and do a variety of home cooking, do the crab into the crab, you can make the crab taste more fresh and tasty.
●Tips:
1, crab is cold, people with cold spleen and stomach should eat as little as possible, so as not to cause abdominal pain, diarrhea. Eat can be dipped in ginger vinegar sauce. People suffering from high blood pressure, coronary heart disease, arteriosclerosis should try to eat as little as possible crab, so as not to increase cholesterol. So, the crab is not so free and easy to eat.
Spicy Crab
Practice: by more than 20 kinds of Hubei countryside natural spices and 3 kinds of Chinese herbs put together by slow fire carefully boiled. The secret sauce, which has been passed down uniquely from four generations of Crab Old Song, is used.
Eating method: Feel free.
Taste: The reddish soup, the golden crab shells and the aroma coming from the nose are all very attractive. When you pick up a piece and put it in your mouth, the three flavors blend together to create an indescribable aroma and an irresistible spiciness.
Sea Drunken Crab
Raw materials: 500 grams of live river crabs
Seasoning: Huadiao wine, Daqu wine, salt, sugar, green onion knot, ginger, pepper, Chenpi, moderate amount
Production: water with salt, sugar, pepper boiling, cooling, add Huadiao wine, Daqu wine mixing well to make the drunken brine. Live river crab washed, drained. Take the size of a clean container 1, the bottom of the first onion knot, ginger and peel, into the live river crab, the top and then put on the green onion, ginger, peel, pressure on the weight to join the drunken brine seal, put in the freezer for 4 days can be eaten. When serving, cut into cubes and pile up, pour in a little drunken marinade.
Features: aromatic, no fishy, fresh crab flavor