1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Crabs can be steamed, boiled, fried or made into snacks.

2. When steaming crabs, tie them up to prevent the legs from falling off and yellowing after steaming. When the raw crab is shelled, it should be scalded with boiling water for 3 minutes first, so that the crab meat can be easily removed and not wasted.

3. After buying crabs, put them in clean jars, add two broken eggs with brown rice, then sprinkle two black sesame seeds on the crab cover, and then cover the jar mouth with cotton cloth to make the air circulate, but not make the crabs see the sun. Take it out like this for about 3 days. Because crabs absorb nutrients from rice and eggs, their bellies are firm and full, and the number of repetitions is obviously increased. They are delicious and delicious.

4. Crabs are vulnerable to the wind and are not easy to eat cold food; Besides, don't eat dead crabs.

Fried crab recipe taste: original flavor

Production process: grasping and frying

I. Preparation of materials and ingredients: crab1500g

Accessories: coriander 10g

Seasoning: onion 10g salt 5g vinegar 15g vegetable oil 75g ginger 5g monosodium glutamate 2g sugar 30g wheat flour 50g cooking wine 15g pepper 2g each.

Second, the production method

1. Put the crab's belly up and stick a bamboo needle into the crab's navel, and the crab will die. Put crabs in water and brush them.

2. Cut off the crab feet, cut them off. Hairless crab claws, break them in half, and then cut them into two halves. Cut the crab in half, cut it into 2 cm wide pieces, and put it on the plate together.

3. Sprinkle salt and pepper on the crab and mix well, then sprinkle flour and mix well for later use.

4. Wash the green onions, chop the onions, shred the ginger, wash the parsley and remove the leaves for later use.

5. Pour vegetable oil into the wok, heat the wok to 70% heat, put the crabs in the wok and spread them out, and don't stick to the wok. When the crab turns red and Huang Shi, pour in onion and ginger, stir-fry for a few times, add cooking wine, sugar and white vinegar, stir-fry for a while, add monosodium glutamate, turn out the wok and put it on a plate, and sprinkle the washed coriander around the plate.