Crabs live in water, like to eat dead fish, dead shrimp and other corrupt animal carcasses, which will infect some bacteria in crabs. Especially river crabs, most of them grow in dirty ponds, and there are a lot of germs inside and outside the crabs. Live crabs can excrete bacteria through metabolism in the body; Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins. People who eat such crabs can cause food poisoning, and the common manifestations are nausea, vomiting, abdominal pain and diarrhea. In severe cases, dehydration, electrolyte disorder, convulsion, even shock, coma and septicemia may occur.
In case of the above situation, the patient should be sent to the hospital immediately, given glucose saline or compound sodium chloride intravenous drip, supplemented with fluid, and encouraged to drink more water and tea. Timely potassium supplementation to maintain electrolyte balance, sensitive antibiotics to control and prevent infection. Give symptomatic treatment such as antihypertensive drugs to people with low blood pressure.
So when you buy crabs, you must pay attention to whether they are fresh. Don't buy dead crabs, especially river crabs, and cook them thoroughly when using them, so as to kill germs inside and outside crabs. Crabs are tasteless when served.
Miao Shiyi
"Autumn wind rings, crab feet itch" and "crabs are tasteless on the table".
Crab is an animal with personality. It has many legs. Su Dongpo called it a "tricky ball", and the poem said: "Laughing at the gluttony of Wuzhong is worth two tricky balls." It was once called "Inner Yellow Hou", and the poem said: "I never admire Inner Yellow Hou, and its flavor is first-class." Tang nicknamed the crab "cricket": "It's better to boast and taste than cricket, and the pointed ball tastes better than the navel." Lin Bu is ingenious, calling the crab a "fruit rope": "The grass and mud line the fruit rope, and the wood is called a hook (vehicle and boat)." The characteristics of crabs are very remarkable. Pi Rixiu in the Tang Dynasty was famous for "not swimming in the sea", and he was born out of his bones. Mo Dao is not afraid of thunder and lightning, and the sea dragon king is also rampant. "The whole poem doesn't mention crabs, but it outlines the shape of crabs vividly.
Eating crabs has a long history in China. According to Zhou Shu in Jizhong, when Zhou Chengwang was in China, Haiyang took crabs as a tribute, indicating that the king had listed crabs as imperial meals at that time. There is a record of "Xu Xie", which is said to be a kind of crab sauce. The Book of Qi Yao Min written by Jia Sixie in the Northern Wei Dynasty, besides steaming, frying, Lamian Noodles and drunkenness, also introduced pickled crabs in detail. In Song Dynasty, Jun Fu collected all kinds of ways to eat crabs in the book Crab Classic. On the basis of crab classics, Gao Song Sun Xiang wrote a book "Introduction to Crabs", which introduced crab products and crabs in detail. There was a record of eating raw crabs in the Song Dynasty. The cooking methods of crabs were found in Ni Zan's Collection of Yunguitang Cuisine in Yuan Dynasty. "Agate crab" appeared in the Ming Dynasty, and crab dishes such as "crab yellow bag" and "crab meat mutton" appeared in the Qing Dynasty.
There are many famous crabs in Chinese history. For example, Zhang Dai, a writer in the Ming Dynasty, was a famous crab eater. He and his literary friends hold a crab party from January to October every year, and meet in the afternoon to cook crabs, six of them each, and wrote an article "Crab Club" in Tao An Meng Yi. Li Yu, a drama theorist in Qing Dynasty, loved crabs and was called the "crab fairy". Every year when crabs don't come out, Li Yu saves money to wait for crabs to go public. When the family saw it, they all laughed at him for "taking crabs as their lives." Li Yu also claimed that the money to buy crabs was "money to buy life" and said to himself, "crabs will never be forgotten, indescribable, until they are addictive, sweet and unforgettable." Li Ruiqing, a famous painter in the late Qing Dynasty and the early Republic of China, drew 100 crab pictures because he had no money to buy them. There are also descriptions of crab feasts in literary works, such as Jin Ping Mei, History of the Forbidden City in the Ming Dynasty and A Dream of Red Mansions. In particular, Cao Xueqin, a writer in the Qing Dynasty, vividly described the crab banquet and crab spitting in the Grand View Garden in A Dream of Red Mansions.
Crabs are diverse in variety. Qing Liye's "lake crab leaves the field every year, and Wu Lvba kneels and swims around the fairy" was written by lake crab; Song Meiyao's "Where does it come from to harvest rice and sell crabs every year?" Depicting river crabs; Tang Pirixiu's Gan Basket was dyed with moss, and Wuyi had just given it to northerners. You must feel like a sail when you leave home, but you should only know the sea and the moon when you lose your partner. "Then you sang Sea Crab. There are many famous crabs in China, such as Tianjin Purple Crab, Liaoning Xingcheng Portunus Crab, Suzhou Yangcheng River Crab, Wenzhou Pingyang Yanting River Crab, Shandong Laizhou Crab, Guangdong Wuchuan Liao Zhi Crab, Chaoshan Red Crab and so on.
Crab, orange-red egg pieces, white jade-like cream and nephrite-like crab meat can be described as "a bucket full of rubies, and a pair of pliers give off a crisp fragrance." No wonder Lu Chun of the Tang Dynasty said, "The taste in all directions should be yellow ... >>"
Question 2: How to make the best crab? The practice of crabs: It is best to steam crabs to make hairy crabs. Wash crabs: put crabs in the sink and soak them in clear water for a while. Then brush the mud off the crab with an old toothbrush. Be careful not to cut the straw rope that binds the crab, and don't let the crab bite! Prepare a steamer, boil half a pot of water, put some dried perilla leaves in the water, and then steam the crabs in the steamer. First steam the crab belly upwards for at least 15 minutes (the steaming time can be extended according to the size of the crab). At the same time, you can make crab dip. Take a slice of fresh ginger, wash it, cut it into filaments, put it in a small bowl, then pour half a bowl of Zhenjiang balsamic vinegar into the bowl, add a teaspoon of brown sugar and mix well. If you like hot soaking, you can put the prepared ginger vinegar into a steamer for steaming crabs for 3-5 minutes, so that the ginger juice can be fully dissolved in the vinegar, and the taste is more fragrant. After dipping the ingredients, see if the crabs are steamed. If the crab shell turns red, it's almost ready. Steam for another 5 minutes and chew as appropriate. The practice of crab 2. Curry crab 1. Slaughter the meat crab, cut it into pieces, break the crab claws slightly, put it in a bowl, sprinkle a little dry starch and mix well, then fry it in a 70% hot oil pan, and pour it out to drain the oil. 2. Clean the pot, heat it with butter, stir fry with green pepper, onion, ginger slices, onion and Indian curry sauce, add crab pieces, cook with yellow wine, add broth, season with refined salt, monosodium glutamate, chicken powder and white sugar, cover the pot for about 2 minutes, thicken the crab pieces with wet starch, and finally pour in. Meat crabs and flower crabs are moderately priced, and the meat is soft and smooth, which is more suitable for curry crabs. The practice of crab 3. Spicy crab main ingredients: meat crab seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil Practice: 1. Put the meat crab into a vessel and add some white wine. After the crab is finished, remove the gills and cut the stomach and intestines into pieces; 2. Wash onion and ginger, cut onion and ginger; 3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out. The practice of crab four. Ginger and onion crab material: crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g, oyster sauce 25g. Practice: ① The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use; (2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well. The practice of crabs 5. Black pepper crab materials: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, large), bread oil or clear oil, black pepper granules (1) or coarse black pepper, salt. Practice: 1. Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs. 2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder. 3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry. 4。 Add a little water, cover it, simmer on low heat until it is cooked, and then steam off the excess water with strong fire. Note: 1. If you use butter, the boiled crab tastes like butter. If you don't like it, you can use clear oil. 2。 The dosage of garlic, ginger and pepper can be increased or decreased according to your own taste. The practice of crabs 6. Steamed crab with ginger vinegar 200g (2) ginger 1 5g coriander 5g soy sauce and half a tablespoon rice vinegar 1 tablespoon sugar1. Wash the live crab, tie the crab's feet tightly with a rope, put them in a steamer and steam them over high fire for later use. 2. Peel the tender ginger and cut it into fine powder for later use. 3. Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, neatly stacked in two pots, poured with ginger vinegar sauce, and sprinkled with coriander segments.
Please accept it, thank you!
Question 3: What can crabs do when they eat crabs?
Steamed crab
Ingredients: crab (1000g)
Accessories: cooking wine and shredded ginger.
Exercise:
1. Wash the crab with a brush and tie the feet around with cotton thread.
2. Add some water to the steamer, add some cooking wine, put the crab on the steamer and sprinkle some ginger.
3. Steam with water, with high fire for 5 minutes and low fire 10 minutes.
4. Cut the cotton thread and stick the ginger seasoning when eating.
Plan to fry crabs
Material: crab (250g)
Accessories: onion (3), ginger (1), cooking wine (1 teaspoon), sugar (1 teaspoon), salt (1 teaspoon) and chicken essence (1 teaspoon).
Exercise:
1, prepared materials. Clean the crabs and keep them in light salt water for about half an hour.
2. Scrape the navel and brush it clean, and chop it from the middle.
3. Put oil in the wok and heat it, then saute shallots and shredded ginger.
4. Add the processed crabs.
5, add cooking wine and stir fry for dozens of seconds.
6. Finally, add some water, salt, chicken essence and sugar and cook for a few minutes, and the salty and delicious fried crab will be ready.
Question 4: How to make a simple and delicious crab 1? Brush it with a toothbrush, then dig it out with a knife corner, and then cut off the tip of the crab claw.
2. Then scrub and tear off the crab's mouth and navel.
3. The cover can be separated from the main body by tilting the knife angle in the direction opposite to the mouth position.
Clean up those cheeks and dirty things, change the knife and put small pieces.
5. Wash the lid, find a sandbag in it and throw it away, then wash the crab claws and knock them with a knife, so that they are delicious.
If you eat big crabs, I suggest you steam them ~
1, the crab is scrubbed clean, and it is best to wrap it. Experiments have proved that the wrapped crabs are still steamed to look good.
2. Half the ginger is shredded and half the ginger is sliced.
3. Boil rice wine, ginger slices and pepper in water.
4. Put shredded ginger and apple vinegar on the lower surface.
5. Put the crab on the top layer and put three pieces of ginger under it. Steam for fifteen minutes.
If it's not too big, blow it up.
Fried crab with onion and ginger
Ingredients: sliced crab roe, onion (much), garlic, pepper (sauce).
Ingredients: salt, soy sauce, rice wine powder.
Practice: 1. Clean the crab and tap its feet with the back of a knife.
2. Stir-fry the crab and garlic in the oil pan until half golden.
3. Add ginger, onion and white garlic into the pot and stir-fry until fragrant. Put the peppers together,
4. Stir-fry the crab soaked in oil, add the golden garlic salt, stir-fry until fragrant, and sprinkle with a little rice wine.
5. Add more onion leaves and fry together. Cover the pot with a little corn starch for a while and serve.
Fried crab in Bifengtang
Practice 1: Wash crabs, remove gills and cut them in half. Pick out the yellow inside the crab cover for later use (if you like to cook with the cover, you must remove the crab stomach, which is bitter).
2: Pour a little more oil in a clean pot, then turn to medium heat and fry the crabs. (Stir-fry to remove fishy smell) Stir-fry until the crab shell cracks, and take it out of the pot for later use.
3: Pour out the extra oil pan and leave a little, add minced garlic, Jiang Mo and crab roe to stir fry until fragrant, then add the fried crab and add a little salt to stir fry.
4. Finally, add the bread crumbs, stir fry until brown, and then sprinkle with onions.
Question 5: How to dip steamed crabs?
1, one portion of good vinegar (Zhenjiang balsamic vinegar and Shanxi Baoningfu vinegar are all acceptable), four portions of water and appropriate amount of shredded ginger. After adding sugar, put it in the pot and cook it for a while-if it tastes heavy, cook it for a while. Sour and sweet, but not lose the delicacy of hairy crabs. You can try. Hairy crabs are cold, so you can put more ginger, cook for a while and add some water. It is very important to control the fire.
2, cold vinegar+shredded ginger, soaked for a while, you can be a dip, and it is refreshing and not heavy.
Main points of eating crab:
1, a dish of aged vinegar and shredded ginger dipped in crab meat and crab roe.
2. Order a pot of warm and delicate carved wine to add flavor.
A glass of lemonade and a hot towel can wash the crab smell off your hands.
Drinking a cup of ginger tea after a meal can not only drive away the damp heat of crabs, but also help digestion.
Question 6: How to cook the roasted crab?
2 crabs (different types can be selected) and 2 sheets of aluminum platinum paper (15cm× 20cm).
condiment
(1) 2 tbsp wine and 2 slices ginger.
(2) Jiang Mo 1 tablespoon, 4 tablespoons of red vinegar.
The way of doing things
1. Insert the crab between the eyes and the heart with a bamboo stick, first kill the crab, then untie the rope, brush the crab clean with a brush, then open the shell, remove the lungs and umbilicus, and wash and cover it back to its original state.
2. Add seasoning (1) to each crab, wrap it in aluminum platinum paper, put it on the grill and bake it at 200℃ for 20 minutes.
3. When eating, open the paper bag and dip the seasoning (2) evenly.
Key tips
1. Be sure to use live crabs. Dead crabs have a strong smell and are easy to rot and deteriorate.
2. Baking with aluminum platinum paper can prevent the loss of umami soup and the dryness of meat.
3. Sea crabs (that is, swimming crabs) are ok, but most sea crabs are frozen, so they must be completely thawed before baking.
Question 7: How do crabs pickle raw crabs?
1. Wash the crabs and put them in a container.
2. Pour in salt, soy sauce, a little vinegar and a little cooking wine, and add onion (cut into sections), coriander (cut into sections) and ginger (sliced).
There is too much salt, so is soy sauce. But not too salty, put it in place once.
4. Mix well and then put it in the refrigerator to eat the next day!
5. Crab, shrimp and shrimp can be preserved. Sugar is used for refreshing, don't use too much.
6. Suggestion: If the crab is bigger, it should be cut and developed, which is more delicious. Both flower crabs and river crabs can be pickled.
Ps: People with a bad stomach had better not eat too much at a time, otherwise it is easy to have diarrhea.
Answer carefully, hope to adopt, thank you.
Question 8: There is no problem that crabs can't steam their legs. The way to do this is as follows:
material
Proper amount of main ingredient hairy crabs
Seasoning vinegar 5g ginger 5g sesame oil 4g liquor.
The practice of steaming crabs
1. Soak crabs in white wine until they are unconscious, then wash them with a small brush, put water in a steamer, add crabs after boiling, and steam them for 15-20 minutes.
2. Wash and peel ginger and cut into pieces. Take a small bowl, add vinegar and sesame oil, and add Jiang Mo. Spare (gourmets suggest not to put sesame oil in order to keep crabs delicious)
Cooking tips
1, let's talk about how crabs are divided into male and female. Male crabs with pointed navel and female crabs with round navel. Before and after the Mid-Autumn Festival, mom is the fattest, so pay attention to buying.
2. How to choose crabs? Dead crabs can't be eaten. In addition to the freshness of crabs, there are four things to look at when buying:
A look at the color: the quality of golden claws with green back, white belly and yellow hair is good.
Second, look at the individual: a big, strong, thick and heavy-handed good crab.
Third, look at the navel: the abdomen is full and thick, the navel protrudes outward, and the navel is gently opened, and yellow is faintly visible.
Fourth, look at the crab legs: the crab legs are hairy, hard and difficult to pinch.
3. soak in white wine. The first is to remove fishy smell. By the way, get the crabs drunk for easy cleaning. Of course, this step can also be omitted.
Dietary taboo
1. Crabs are salty and cold, and they are scavengers. Therefore, they should be soaked in Jiang Mo vinegar juice to dispel the cold and sterilize, and should not be eaten alone.
2. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating.
3. Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat, Schizonepeta tenuifolia and soft-shelled turtles, which will lead to food poisoning.
4, eating crabs can not drink cold drinks, which will lead to diarrhea.
5, should not be eaten with tea, eat crabs and avoid drinking tea water within 1 hour after eating crabs.
Nutritional efficacy
Crab is delicious in food, and it is known as the folk proverb "A dish of crab is served". It is not only delicious, but also nutritious, and it is a tonic with high protein. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis.
Cuisine characteristics
There are many ways to eat crabs, but the best way to eat crabs is steaming, which does not destroy the nutrition of crabs and can keep the most delicious. More importantly, simplicity.
Question 9: How to make crabs? How to cook crabs is the best? 1. Put Jiang Mo in a small bowl, add the cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make a paste.
2. Take another small bowl and put some vinegar in it for later use.
3. Wash the crab with clear water (pay special attention to brush off the gap between its shell and its legs and claws, and the fluff on its big claws), put it in a large steamer bowl, turn on high heat, steam for 15-20 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is cooked.
4. Bring sauce and vinegar when serving.
Question 10: How to make crabs delicious? Please tell me the steps. Steamed crab
Composition:
Ingredients: crab1000g
Accessories: yellow rice wine 15g, Jiang Mo 30g soy sauce 20g, a little sugar and monosodium glutamate, sesame oil 15g and balsamic vinegar 50g.
Production method:
1) Wash the crabs with clear water and put them in a container;
2) Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir;
3) Take another small bowl and put the vinegar for later use;
4) Cage the crabs, steam them for 1520 minutes until the crab shells are bright red and the crab meat is cooked, and then take them out. Bring oil and vinegar when serving.
Curry crab
[Component]: 1. Crab 1, celery 200g, onion 50g, coriander 30g. 2. Red pepper 1 tablespoon, onion 1/2.
Seasoning: 2 tbsp curry powder 1. Brown sugar 2 2 tablespoons fish sauce 2 tablespoons soy sauce 1 tablespoons coconut milk 3 tablespoons water 1/2 cups.
[Method]:
1. Crab treatment: remove inedible parts such as gills, cut into pieces after washing, remove leaves from celery, wash and diagonally cut into pieces for later use, and shred onions for later use.
2. Take out the oil pan, dip a little flour on the crab pieces, put them in the pan, fry until golden brown, and take them out for later use. Heat a wok, add 2 tablespoons of oil, stir-fry material 2 until curry flavor dissipates, add seasoning 1, pour in fried crab, celery, onion and seasoning 2, stir-fry and serve, and sprinkle with coriander powder.
Ginger crab
Raw materials: crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Exercise:
(1) The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;
(2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.
Tofu and crab pot
Exercise:
1. Wash the crab, remove the crab cover, cut it into 4 pieces, dip flour in the incision, and fry it in the oil pan;
2. Pour a small amount of water into the casserole, add crab, tofu, onion, ginger and cooking wine, and simmer for half an hour after the fire is boiled;
3. Finally, add salt and a little sugar.
Jiaodong tofu crab
Ingredients: crab, tofu, pickled pepper, beef, peanuts.
Accessories:
Sugar, sesame oil, soy sauce, chicken essence, broth, cooking wine, edible oil, salt.
Exercise:
1. Wash crabs, shell and cut into pieces, cut tofu into pieces, dice pickled peppers, wash beef and cut into pieces;
2. Set fire to the pot and pour oil. When the oil is 80% hot, pour in onion, ginger, garlic, minced beef, diced pickled pepper, peanuts, cooking wine, soup stock and crab, add salt, sugar, soy sauce, tofu and chicken essence, and pour in sesame oil when boiling.
Black pepper crab
Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, big), bread oil or clear oil, black pepper (1) or coarse black pepper, salt.
Exercise:
1。 Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs.
2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder.
3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry.
4。 Add a little water, cover it, simmer on low heat until it is cooked, and then steam off the excess water with strong fire.
Stir-fried crab with Chili sauce
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.
Exercise:
1. Put the meat crab into a vessel and add a proper amount of white wine. After the crab is drunk, remove the gills, stomach, intestines and cut into pieces;
2. Wash onion and ginger, cut onion and ginger;
3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.
Features: hemp, fragrant and fresh.
Crab with garlic and butter
Materials:
Crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon).
Filled juice:
Water (1/4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount) and corn flour (one teaspoon).
Exercise: > >;