The practice of swimming crab Swimming crab, commonly known as "white crab" in some places, is delicious and has high nutritional and economic value. This article is the method I arranged for you, hoping to help you.

Steamed swimming crab

Wash the crab, slice it with an oblique knife, and then cut it into small strands and crab feet. Put tofu granules or thousand rolls in the dish, then put the chopped crab, add ginger slices, mushroom slices, onion slices, old wine, soy sauce, monosodium glutamate and chicken oil, and steam in a cage for 3 to 5 minutes.

Boiled radish soup with swimming crab

The crab is washed and cut into sections, which can be divided into 6 sections. Cut the white radish into pieces and cook in water for 3 minutes. Put oil, ginger slices, 2 garlic seeds and onion slices in the pan and stir-fry until fragrant. Add old wine and clear soup to boil, add the cooked radish, simmer until the radish is soft, then add the chopped crab, season with salt and chicken essence, cook for 1 to 2 minutes, and add mustard and a little chicken oil. Before cooking this dish, you can put a little vinegar in it to refresh yourself.

Fried swimming crab

Seasoning: refined oil, flour, salt, soy sauce, onion and ginger, cooking wine;

Cooking method:

1. Wash the swimming crabs and cut each crab into two sections;

2. Seal the trimming of Portunus trituberculatus with flour;

3. Put the oil in a hot pot, and the oil is 50% hot, so that the knife edge of Portunus trituberculatus contacts the oil downwards;

4. Stir-fry and add cooking wine, salt, sugar, soy sauce, onion ginger and water;

5. Simmer for 6-7 minutes on medium heat, and then take out the pan and put it on the plate.

Portugal iron plate

Raw materials: female swimming crab (about 750g).

Seasoning: curry oil, refined salt, Shaoxing wine, tomato sauce, rice vinegar, spicy soy sauce, Chili oil, sugar, sesame oil, spicy oil, monosodium glutamate, ginger slices, scallion and flour;

Cooking method:

1, cut crabs into 8 pieces, pat them with flour, and fry them in 70% hot oil;

2. Heat the iron plate and wrap it in silver paper for later use.

How to wash the swimming crab?

You can eat portunus portunus again in August and September every year, and use it directly for cooking or dipping in soy sauce after steaming. The delicious taste naturally makes people drool. Although eating Bo Tunus may not be so elegant, it is worthwhile for Bo Tunus to roll up his sleeves and have a big meal in front of Bo Tunus.

If you are handy, why not buy a few catties of Portunus to cook for LG and the baby? But before the construction, how to clean the swimming crab? Prepare a small toothbrush and a bottle of wine to start work.

1, swimming crab soak in water for 5- 10 minutes, then pour in white wine, not too much, it is not good for swimming crab to be drunk and unconscious.

2. Then grab Portunus trituberculatus, grab both sides of the cover of Portunus trituberculatus with your thumb and forefinger with your left hand, then turn it over so that the belly of Portunus trituberculatus faces you, and brush it with a toothbrush to remove mud from your legs.

3. Remember to scrub the pincers of Portunus trituberculatus. The pliers may be dirty.

4. Finally, clean the gap between the belly of Portunus trituberculatus and the navel of the crab to remove the sediment.

Nutritional value of Portunus trituberculatus

Portunus is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in winter, generally weighing about 250 grams, up to 500 grams. The red mud of the female crab is covered and tastes excellent. Portunus crab can be eaten fresh, steamed, stir-fried, or stir-fried, or stewed with bean paste, or fried with crab to make rice cakes, pickles and tofu, which is a regular dish on the table of residents in coastal areas. It can also be pickled, that is, the fresh Portunus trituberculatus is soaked in brine and can be eaten in a few days, commonly known as "fresh wind catching crabs". In the past, due to the high yield of Portunus trituberculatus, fishermen often chose live crabs covered with paste, put yellow in bowls, and let them solidify in the wind, rain and sun to become "crab yellow cakes", with excellent flavor, but low yield, which is difficult for ordinary people to taste.

Nutrition of Portunus trituberculatus

It is reported that 100g of Portunus trituberculatus crab meat contains protein 14g and 2.6g of fat, which has the effect of promoting blood circulation and removing blood stasis.

Although crab meat is nutritious, you must pay attention when eating it. People who are cold, have a history of crab allergy, or have urticaria, allergic asthma and allergic dermatitis, especially children, the elderly, pregnant women and other allergic people, it is best not to eat crabs. In addition, crabs contain a lot of protein and high cholesterol, so you can't eat too much at a time.

Qiu Huasheng, director of the Office of Quality and Safety of Primary Aquatic Products of the Municipal Marine Fisheries Bureau, said that many citizens like to eat drunken crabs, but it is best for citizens not to make them themselves, because pickled crabs and drunken crabs that do not meet the hygiene standards are likely to be infected with paragonimiasis. It is better to buy drunken crabs made by regular food companies.

Selection method of Portunus trituberculatus

Portunus trituberculatus has three prominent warty protrusions on its body surface, one in the stomach and the other in the heart. The abdomen is flat, commonly known as "crab navel". The abdomen of male crab is triangular, while that of female crab is round. The back of male crab is dark green, the back of female crab is purple, and the belly is gray. Portunus trituberculatus is named because it is oval and sharp as a shuttle. The shell of Portunus trituberculatus with good quality is brown or purple, the texture is clear and shiny, the crab yolk is solidified and does not flow, the crab feet are closely connected with the body, and the crab feet do not droop when lifting the crab body.

On the other hand, the back and abdomen of the stale Portunus trituberculatus are dull, and there are grayish brown spots and patches in the central sulcus of the abdomen, and even yellow granular movable substances can be seen, with claws perpendicular to the back.

You can refer to the following three criteria for selecting Portunus:

1, the back of the good swimming crab is green and hard, and the abdomen is full and heavy. You can also carefully observe the crab's calf, which is hard and difficult to knead.

2. Look at the abdomen. The belly navel of a good Portunus is generally reddish, and the redder the navel crab, the fatter it is.

3. Look at the crab cover. Look at the crab cover to know the fullness of cream yellow and whether there are yellow and red things on the tips on both sides of the crab cover. The more it proves, the more milky yellow it is. This can only be used on female crabs.

How to identify the male and female of crabs?

Male crabs are commonly known as "pointed umbilicus", and the "lid" on their bellies is long and sharp. Female crabs are commonly known as "round umbilicus" and the "lid" on their bellies is round. Female crabs have cream and are particularly delicious, so the price of female crabs is usually higher than that of male crabs.

Dietary taboos of Portunus trituberculatus

First, you should pay attention to the following points when eating swimming crab:

1, crab salty cold, scavenger. Therefore, when eating, you must dip in Jiang Mo vinegar juice, dispel cold and sterilize, and it is not suitable for eating alone;

2. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating;

3. Immature crabs such as drunken crabs or pickled crabs should not be eaten, and should be steamed before eating; Cooked crabs stored for too long are not suitable for eating; Do not eat with tea, and avoid drinking tea when eating crabs and within 1 hour after eating crabs; Crab fertilizer is the ripe season for persimmons, so we should pay attention to avoid mixing crabs and persimmons.

4. Pay attention when choosing crabs: they must be alive and flexible. After the crab is turned over by hand, it can be turned over immediately. A good river crab can keep spitting and making noises.

5, crab cleaning: first pour a small amount of white wine into the crab bucket for deodorization. When the crab is slightly conscious, stun the crab with the back of a spatula, quickly grab its back with your hands, and brush the crab's abdomen with a brush. Don't miss the corner. After checking that there is no silt, throw it into another bucket and rinse it with clear water.

6. Avoid eating raw crabs and uncooked crabs. Although there is a folk saying that it is not advisable to eat crabs alive;

7. Crab meat is delicious and nutritious, but dead crabs are not suitable for eating; Because crabs like to eat decaying materials such as animal carcasses, they often carry pathogenic bacteria and toxic substances in their gastrointestinal tract. Once they die, these bacteria will multiply. In addition, crabs also contain more histidine, which is easy to decompose and can produce histamine and histidine-like substances under the action of decarboxylase. Especially when crabs die, histidine decomposes faster, and the longer the crabs die, the more histidine accumulates in the body. When histidine accumulates to a certain amount, it will cause poisoning.