Crab is a common food in our daily life, and many people like it. There are many ways to eat crabs, which can be steamed or pickled. In fact, pickled crabs taste very delicious. However, how are pickled crabs made? What steps do you need to make pickled crabs well? Let's give you a detailed introduction.

The practice of pickling crabs is as follows:

1. Wash crabs, gut them and cut them in half.

2. Materials to be pickled: garlic and chopped peppers.

3. Add a bowl of soy sauce, half a spoonful of rice wine, a spoonful of vinegar and a spoonful of sesame oil.

4. Pour the crab into the sauce and stir well.

5. Add a proper amount of coriander, celery and gold, stir well (soy sauce can also be added to these ingredients) and put them in the refrigerator for freezing 1 hour.

6. Marinate for a while and you can eat it. It's delicious.

7. Dip some sauce (garlic+pepper+vinegar) when eating. When eating raw pickled products, it is best to dip them in vinegar, which can sterilize and taste good.

Crabs are rich in protein, high in cholesterol and purine. Gout patients should be self-made when eating, and patients with colds, hepatitis and cardiovascular diseases should not eat crabs. China has a tradition of eating crabs around the Mid-Autumn Festival. Chinese medicine believes that crabs are cold, so ginger and perilla are often used to prepare the seasoning for eating crabs. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs contain more vitamin A, which is helpful for skin keratinization. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis. 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. In addition, crab meat has a good effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers. Pregnant women are not allowed to eat crabs, and they should not eat crabs throughout pregnancy.

The practice of pickling crabs is obviously much more complicated than other practices, and pickling crabs requires a lot of skills, which you will naturally understand through the above reading. For the crab itself, you can eat it often in your life, but you must eat it in moderation, so as to play the role of benefiting qi, clearing heat and nourishing yin.