This is a traditional Fujian dish. Steamed vermicelli with red sturgeon

However, with the abundance of materials, seafood dishes appearing at large-scale banquets on holidays are now very common. However, our family still maintains a traditional habit, and we must eat it on holidays.

Red sturgeon is also called blue crab. The meat is delicious and nutritious, and has the effects of nourishing and strengthening the body. Especially pregnant female crabs produce red or yellow paste in their bodies, which is called "cream crab" and "sea ginseng" in southern China. Rich in warm shallow seas, mainly distributed in China coastal areas, Zhejiang, Guangdong, Guangxi, Fujian and Taiwan Province provinces, especially in Jiangsu and Zhejiang provinces. Nutritional Analysis The blue crab is rich in protein and trace elements, which has a good nourishing effect on the body.

How to judge male and female blue crabs? Look at the covering on its abdomen. The abdomen of male crab is a wide triangle, while that of female crab is a wide circle. Only female crab has the strongest and most delicious creamy taste.

Materials: 2 blue crabs.

Accessories: vermicelli, lean meat, minced garlic and diced mushrooms.

Seasoning: steamed fish, black soybean oil, chives, oil and pepper.

Exercise:

1. Use a knife to directly wipe the foam between the lid and the body of the blue crab, take it out for a while, and then you can open the lid.

2. Soak the opened lid (with a lot of red paste) in a clear water basin for a few minutes to remove impurities.

3. The vermicelli was soaked in warm water in advance, and the dried mushrooms were also soaked in Kamikiri Xiaoding. Shred lean meat and chop garlic into minced meat.

4. Code the soaked vermicelli on the plate.

5. Add all auxiliary materials, steamed fish soy sauce and pepper and mix well.

6. Then put the cut green crab on the table.

7. Put in a steamer and steam over medium heat.

8. Finally, sprinkle with shallots and pour some hot oil.

Small:

1, the vermicelli should be soaked and seasoned in advance, and the steamed process after treatment absorbs the taste of red sturgeon, which is very delicious vermicelli.

2. It is very important that the blue crabs should be eaten alive. When the crab is dying or dying, the oxygen acid in the crab will decompose to produce histamine. Histamine is a toxic substance. With the extension of death time, more and more histamine is accumulated in crabs, and more and more toxic gases are produced. Even if the crab is cooked, this toxin is not easy to be destroyed. Therefore, dead blue crabs are advised not to eat.