China has a long history of eating crabs, and crab dishes are constantly developing. There are crab dishes in every period. Autumn is the best time to eat crabs, and some even compare eating crabs to "the most solemn thing in autumn". This is because autumn is the best time for crabs to grow. Their meat is thick, tender and delicious, which is the best in a year. Although crabs are delicious, you need to pay attention to some details when eating crabs. Let's learn about crabs from Bian Xiao. If you like crabs, collect them quickly!
First, the practice of crabs
▲ Steamed crabs
1, clean the shell of the crab soaked in clear water with a brush.
2, the steamer into the water, put the crab belly into the steamer.
3. After the fire boils, continue steaming for four to five minutes.
4. Make dipping sauce: use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar, and mince ginger for 20 minutes.
▲ Cheat crabs
1. First clean the crab and cut it into 4 ~ 6 pieces.
2, from the oil pan, fry the crab until golden brown, and pick it up for use.
3. Put the garlic bait in the oil pan and fry until golden brown, and take it out for later use.
4. Stir-fry the pepper, then put the crab and garlic bait into the pot, add salt and mix well.
▲ lobster sauce crab
1. Wash the crab and cut it into six pieces.
2. fry the crab in the oil pan until golden brown, and pick it up for use.
3. Slice the red pepper, add cream and lobster sauce, stir-fry, add twelve soups and seasonings and cook for 2 minutes to thicken.
▲ Spicy fried crab
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2. Put the pan on high fire, heat the refined oil to 50% oil temperature, then wrap the crab slices with dry fine starch, and fry them in oil pan until cooked.
3. Add oil to the pot, heat to 40% oil temperature, add dried chili festival, stir-fry chili, add fresh soup, and cook for a while.
4. Add ginger, onion, garlic and sea crab, finally add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, finally add sesame oil, pepper oil, Chili oil and pepper, and stir well to serve.
▲ Crab casserole porridge
1, remove the navel of the crab, from which you can see the sex of the crab.
2. Open this shell to remove the crab cheeks and heart, and remove the crab stomach and crab lungs in the crab shell.
3. Cook a large pot of porridge in casserole and add a little sesame oil, which tastes better.
4. Bring the fire to a boil, turn it down for 30 minutes, add the crab, and then add the ginger, garlic and onion.
5. Add a little cooking wine, salt, pepper and a little pepper oil.
6, continue to cook for 40 minutes, just fine, add a little salt before the crab is cooked.
▲ Braised crabs
1, cut the crab in half, leaving a lot of meat at the front of the foot.
2. Add an appropriate amount of oil, put the half-cut crab bodies into the oil one by one and fry them until cooked (to prevent the crab paste from falling off too much when frying later), and then stir fry the crab feet.
3, add soy sauce, vinegar and water, without crabs, stir fry a few times, cover the pot and simmer, let the crabs collect juice.
4. Stir the juice from time to time. Finally, the juice is collected and the braised crab is finished.
▲ Ginger Crab
1, the crab is shelled and washed, and the knife is changed into pieces.
2. Cut the onion, shred the ginger, mash the garlic, and add water to the starch to make wet starch for later use.
3. Heat the pan, pour in the oil, put down the onion, shredded ginger and mashed garlic, and stir-fry for fragrance. Add crab pieces and stir well.
4. Cover it and bake it a little. When the water in the pot is almost dry, add 10g lard, sesame oil and pepper, stir well, thicken with wet starch, and serve.
Second, what can't crabs eat with?
▲ Food that cannot be eaten with crabs.
Never eat crabs with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta.
Crab and tea can't be drunk at the same time, because tea will dilute gastric juice. Tea and persimmon contain more tannic acid, which will solidify protein in crab meat, which is not conducive to digestion. Solidified substances will stay in the intestine for a long time, which will cause abdominal pain, vomiting and diarrhea after fermentation. Peanuts are high in fat, and greasy things will be eaten with cold crabs, which will easily lead to diarrhea. Cold water, ice cream, etc. They are all cold things, which reduce gastrointestinal function. Don't eat tomatoes with crabs, they are both cold foods. Eating together is easy to have diarrhea. Never eat food like crabs.
▲ Don't eat dead crabs.
Parasitic bacteria in dead crabs will multiply and spread into crab meat, which will decompose protein and produce histamine. The longer the crab dies, the more histamine accumulated in the body, and the greater the toxicity. Even if the dead crab is cooked, the toxin is still not easy to be destroyed. After eating it, it will cause nausea and vomiting, flushed cheeks and rapid heartbeat. Do you remember one of the taboos of eating crabs?
▲ Don't eat crabs overnight.
Crab is a food containing more histamine acid. The histidine left over from the crab will be decomposed into histamine under the action of some vitamins. Heating back to the pot can kill pathogenic microorganisms, but it can't destroy toxins and lead to histidine poisoning. So be sure to remember to eat crabs, and it is best to steam them now for no more than 4 hours.
▲ Do not eat raw crabs or drunk crabs.
Crabs contain a variety of pathogenic microorganisms. In particular, the eggs of Paragonimus larvae in its body are highly infectious and resistant, and it is impossible to kill them only by soaking in yellow wine and white wine. Eating raw crabs and drunken crabs can easily induce paragonimiasis, causing cough and hemoptysis. If the virus enters the brain, it will also cause paralysis. Eating crabs is exquisite, and you must choose crabs carefully when buying crabs.
▲ It is not advisable to eat more.
Crabs are cold, and the cholesterol in crab roe is high, so it is not advisable to eat more. The average person should not eat more than 1 kg at a time. It is advisable to eat less, and don't eat crabs more than three times a week.
Third, how to eat crabs
▲ Do not eat crabs "four servings"
When eating crabs, you must first understand which parts of the crab can't be eaten:
The crab stomach is a triangular bone bag in the crab cover. Eat the crab cover first, dig out the crab stomach in the middle with a spoon, and gently suck the crab yellow wrapped outside. For the crab body, first cut off the extra crab feet and mouth with scissors;
Crab heart, use a spoon handle to pick out a hexagon in the middle of the crab body, which is the part of the crab heart and should be discarded;
Crab intestine, a black line from crab stomach to crab navel;
Crab cheeks, two rows of soft things like eyebrows that grow in the belly of crabs, should be removed. This taboo of eating crabs must be kept in mind.
▲ How to eat crabs?
1, compensation for eight-foot hairy crabs, including two tongs. After cooling, the meat in them will automatically separate from the crab shell, which is easy to be pulled out or even sucked out, so it should be left to the end;
2. Remove the crab cover of the hairy crab (that is, a small cover on the navel of the crab, the male crab and the female crab have different shapes) to facilitate the opening of the crab cover;
3. Eat the crab cover first, scoop out the crab stomach of Yangcheng Lake hairy crab in the middle with a small spoon, and gently suck the crab yellow wrapped outside. Be careful not to suck it in through the crab's stomach with a triangular cone in the middle and discard it;
4. After eating the crab cover, it's the crab's turn. First, cut off the redundant hairy crab feet, hairy crab mouths and hairy crab lungs in Yangcheng Lake with scissors;
5. Pick out a hexagon in the middle of Yangcheng Lake hairy crabs with a spoon handle, which is the crab heart part and discard it;
6. Pour some vinegar on the crab with a spoon, and then eat the crab paste of Yangcheng Lake hairy crabs.
7. Break the hairy crab body in half, and you can see the filamentous crab meat at this time. As long as it is torn along the crab feet, the crab meat can be removed;
8. Cut the crab leg into three sections with scissors, and the last crab toe can be used as a tool. First, poke out the meat in the middle section of the crab leg with the thin toe of the crab, and then poke out the meat in the front section of the crab leg with the thick toe of the crab;
9. Divide the crab claws into three sections. In the first two paragraphs, you can cut the crab shell directly and scoop out the meat with a spoon. The trick of the last pliers is to cut both sides, and then break the two pliers feet in the opposite direction by hand to completely separate the pliers shells;
10. Although the crab shells eaten in this way may not be completely put back into the shape of a Yangcheng Lake hairy crab, they are neat and tidy, with nothing left. Wash your hands after eating Yangcheng Lake hairy crab shells and drink a cup of warm ginger tea. Eating a hairy crab at a meal makes you feel full.
Fourth, how to choose crabs
1, look
High-quality crabs have a blue-gray back, shiny, white abdomen, golden claws clustered with yellow hair, bright color, round navel protruding outward, solid and curved limbs, big and healthy, all stout and strong. If the back is yellow, the meat is thin. The navel protrudes, and a boat is fat; Most dents lack fat.
Step 2: ok
For crabs whose visual appearance meets the requirements, they need to be weighed one by one, and the ones with heavy hand feel are fat crabs. This trick is not suitable for river crabs and live sea crabs because these crabs are often tied up.
3, peeling
Peel off the navel of the crab. If there are many neat and condensed crabs in the shell, this crab is a good crab.
Step 4 pull
If you buy a dead sea crab, you should observe whether the crab legs are intact. Gently pull the crab's leg, the elasticity is very weak, indicating that it is a fresh sea crab. If it is not fresh, gently pulling the crab leg is not only weak, but also easy to break. In addition, if the crab's abdomen is turned upside down, it can be quickly turned back with a stinger, which has strong vitality and can be preserved; Irreversible vitality is poor and cannot be preserved for a long time.
Step 5 smell
If you smell the fishy smell of sea crabs, it means that the sea crabs have gone bad and can't be eaten any more. Eating spoiled sea crabs is easy to cause food poisoning.
Step 6 eat at the right time
Around September of the lunar calendar, female crabs have mature gonads and plump meat; After October of the lunar calendar, male crabs have mature gonads and plump meat, so they should be eaten at the right time.
Five, the benefits of eating crabs
Traditional Chinese medicine has a long history of understanding the medicinal value of crabs. "Fun Life Recipe" records "nourishing bone marrow, nourishing liver yin, nourishing gastric juice, nourishing tendons, promoting blood circulation and astringing gangrene". Modern Dictionary of Traditional Chinese Medicine says that its main functions are: "clearing away heat, dispersing blood, continuing injuries, treating bone and muscle injuries, scabies, lacquer sores and burns".
The delicacy of crabs is well known, which comes from the nutritional value of crabs. In the edible part of crab, every 100g contains water 80g, protein 14g, fat 2, 6g, carbohydrate 0.7g, calcium 0. 14 1g and phosphorus 0.191g.
Protein is the material basis of all life activities such as human growth, development, reproduction and heredity. There are 20 main amino acids in protein, and there are more than 10 in crabs, so it is of great benefit to those who have already taken a lot of protein and need supplementary nutrition after surgery, illness, chronic wasting diseases and so on. In addition, crabs contain more vitamin A, which is helpful for skin keratinization. It can also supplement calcium for rickets in children and osteoporosis in the elderly.
Crab meat is cold and salty. Has the functions of relaxing muscles and tendons, benefiting qi, regulating stomach, promoting digestion, dredging collaterals, removing heat, clearing heat and nourishing yin. Can be used for treating traumatic injury, tendon injury and fracture, and allergic dermatitis.
Sixth, people who should not eat crabs.
Crabs are cold and contain a lot of protein and high cholesterol. Crabs can disperse blood and break knots, replenish qi and nourish essence, and eliminate chest heat and boredom. Punching lacquer sore can be used to treat traumatic injury, broken tendon fracture, congestion and swelling, postpartum congestion and abdominal pain, dystocia and retained placenta. 60 grams of crab claws, supplemented by yellow wine, decocted in water, and then added with donkey-hide gelatin, is the medicine for induced abortion. Crabs are nutritious and delicious, but the following people should eat less or ban them:
1. Anyone with spleen and stomach deficiency and cold should not eat crabs or eat less.
Crabs are cold and easy to cause abdominal pain, diarrhea or indigestion after eating. In addition, patients with chronic gastritis and gastric and duodenal ulcer had better not eat crabs, because eating them is easy to make the old disease relapse or aggravate.
2, cardiovascular patients avoid eating crabs.
Crabs contain high cholesterol. Patients with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia will eat foods with high cholesterol, which will increase cholesterol and aggravate the development of cardiovascular diseases. Therefore, they should eat less or no crabs, especially crab roe.
People with allergies should avoid eating crabs.
This kind of people will have allergic reaction after eating crabs, producing a lot of histamine, causing smooth muscle spasm, angioedema, nausea, vomiting, abdominal pain and gastrointestinal diarrhea. Some can also cause urticaria or asthma. In addition, people suffering from dermatitis, eczema, tinea, sores and other skin diseases should also be careful to eat, because eating crabs will aggravate the condition.
People with cold and fever should not eat crabs.
Cold diet should be light, high-protein crabs are not easy to digest and absorb, and it is easy to make a cold difficult to heal or aggravate the condition after eating.
5, hepatitis patients should not eat crabs.
Due to the edema of gastric mucosa, abnormal bile secretion and decreased digestive function in patients with hepatitis, crab meat is rich in protein, which is difficult to digest and absorb, resulting in food easy to stay and rot in the intestine, which often causes indigestion, abdominal distension, nausea and vomiting, and even a large number of hepatocyte necrosis, which aggravates the condition.
6, the elderly should not eat more crabs.
Because the digestive organs of the elderly are "aging", their functions are declining, and their digestion and absorption ability is poor, eating crabs should be based on tasting and should not be excessive. When eating, you can dip it in Jiang Mo vinegar juice to drive away the cold. In addition, children's digestive organs are underdeveloped and their digestion and absorption ability is poor, so it is not appropriate to eat more crabs.
7. People with biliary diseases such as cholecystitis and gallstones should not eat crabs.
The formation of cholecystitis and gallstones has a certain relationship with excessive cholesterol and metabolic disorder in the body. Eating crabs is easy to make the disease relapse or aggravate.
8. Pregnant women should not eat more crabs.
Crabs are cold. If you breastfeed your baby during confinement, it may also affect your baby. Pregnant women with habitual abortion should be taboo.