Pike crab treatment cleaning method:
1, prepare a plastic basin and an old toothbrush, and introduce the right amount of water and white wine, the pike crab into the basin.
2, let the pike crabs soak in the water for 5-10 minutes, fully bathed a bit. Through the stimulation of the wine, the spoils in the body will be discharged.
3, the left hand with the thumb and forefinger to grasp the sides of the pike crab cover and flip the crab belly to face themselves, the right hand with a toothbrush to brush the pike crab's 8 legs to get rid of the sediment.
4, brush the thighs, in the toothbrush crab cover both sides and two crab pincers, especially pincers must be brushed a few times, because the pincers on the hair, easy to hide dirt.
5, then, is the most difficult step. The left thumb, index finger and ring finger three fingers and grasp the pike crab pair of crab pincers and turn over, the right thumb and index finger crab umbilicus will be turned over, will be the spoils of extrusion.
6. Then, while the crab umbilicus is not attached to the crab belly. Use a toothbrush to quickly brush the sediment from the gap between the crab belly and the navel.
7, finally the washed pike crabs, placed in a clean basin with live water rinse, you can enter the pot to cook.
Expansion: pike crab price expensive
Pike crab listed before the peak, the price of pike crab and a little bit high, good quality pike crab to 60 more than a catty, the quality of the general 40 yuan or so a catty, and so on after a period of time, a large number of pike crab on the market, the price will be adjusted downward to eat pike crab the best time to eat pike crab is in October to November, that time, the pike crab meat firm, sweet flavor, moderate price.
Expand: How to kill a live pike crab
1, take chopsticks from the crab between the eyes directly into, and follow the trend of slightly outward, so that the crab is fake dead, but the meat is still maintained fresh when the freshly popped Q state.
2. The edges of the crab's left and right sides are the most fragile and soft parts of the crab, so you can lean against the edge of the table and use your strength to peel off the crab's shell.
3. After peeling off the shell, clean out the food guts that stick to the center of the shell.
4, and then remove the long mesh gills of the crab, note that the gills of the crab must be removed cleanly, so as not to have a bitter flavor. Then use a brush to scrub the outer and inner layers of the crab.
5, and then peel the crab abdomen triangular or peach-shaped abdomen, this is the crab's excretion place, if you are worried about cleaning is not clean enough, the abdominal shell is the easiest way to peel.
6, and then take the knife to chop down the crab chelae, and use the back of the knife to slap the crab chelae to make cracks. Tip: Cracked crab claws will not burst when you steam them.
7, and then cut off the crab head tentacles and the first section of the crab feet part, because the crab head has a bitter taste, will affect the flavor, the first section of the crab feet contact with the ground, so it is more dirty, should also be removed.
8. Finally, chop the crab in half from the center, and then cut into smaller pieces according to the cooking needs can be.
Tips:
1, the crab is full of vitality, let the crab blow cold air before untie the rope, because the crab is afraid of cold, after blowing cold air can reduce the vitality to facilitate the sub-cutting.
2, crab gills, crab intestines, crab stomach, crab heart these parts can not be eaten, pay attention to be careful to remove.
Today's sharing is these, I hope to help you.