How to do it

1. Sauté the salt on a dry pan over high heat.

2. Put the crab on and then cover with salt and simmer for 3 minutes.

3. On the opposite side, cover with salt again and simmer for 3 minutes.

4. Turn the crab over again, cover with salt and simmer for 4 minutes.

Nutritional value of salt

1. Rich in sodium, regulating osmotic pressure, maintaining acid-base balance. Maintain normal blood pressure. Enhance neuromuscular excitability.

2. Rich in magnesium, improves sperm vitality and enhances male fertility. Helps to regulate human heart activity, lower blood pressure and prevent heart disease. Regulates nerve and muscle activity, enhances endurance.

Effects and functions of coarse salt

1. Aphrodisiac and lumbar strength: promote sexual function, spermatogenesis and fertility.

2. Dispel fat and lower blood pressure: make blood pressure easier to control, and make capillary expansion, blood viscosity reduction, microcirculation improvement. It can soften and protect blood vessels, and has the effect of lowering blood lipids and cholesterol in the human body. Containing more vitamin C, regular food can prevent atherosclerosis or certain cardiovascular diseases.

3. Sweating and symptomatic relief: to disperse wind-heat mainly, applicable to the wind-heat symptom of heavy fever, slight cold, headache, sore throat, thirst, red tongue, thin yellow moss, floating pulse.

4. Nourishes the heart: protects the heart, protects the heart muscle cells, prevents or relieves palpitations and arrhythmia.

Coarse salt practice

1, Korean-style spicy cabbage

Ingredients: cabbage 2200 grams of cold water 400 grams, 500 grams of shredded white radish, 125 grams of coarse salt, 11 grams of minced garlic, 200 grams of peeled pear meat, 5 grams of minced ginger, 45 grams of fine paprika, chives 20 grams of segments, scallion segments 12 grams of sugar 5 grams of fish sauce 12 grams of reference portions of 1L packed 2. Can.

Practice:

1. Tear off the outermost leaves of the cabbage and make a cut at the root. A larger head of cabbage, 1 to be divided into 4 parts; coarse salt evenly sprinkled on each layer of leaves, into a large enough preservation box, pour 400 grams of cold boiled water and kneaded evenly with a hand grip, stand for about 3 hours, until the cabbage leaves become soft and translucent can be;

2, with cold boiled water will be rinsed clean cabbage put back in the preservation box, because the more salty to add the cabbage did not exceed the cold boiled water; soak for 30 minutes will be Cabbage clenched dry water standby, pear meat diced and garlic, ginger together in a bowl, with a cooking rod into a paste; white carrot peeled and rubbed into a shredded into the pot, add fine chili powder, mix well.

3, then add the battered seasoning A, mix well; finally add the chives segment, scallion, sugar and fish sauce, mix well to be; layer by layer evenly spread on the cabbage leaves; tightly rolled up;

4, put into a glass jar, to plug a little tightly, cover the lid at room temperature fermentation for 1-2 days, to the bottle when the juice begins to become more. Immediately put into the freezer of the refrigerator, refrigerated fermentation about 7-12 days can be eaten.