If you buy it on the same day and eat it the next day, you don't need to freeze it, just refrigerate it directly. A day of refrigeration is still a live crab.
When the crab is frozen, it must be sealed in a plastic bag to prevent the water from evaporating. In a minus 18 degrees Celsius environment, crabs are able to retain their shelf life for about half a year. Thawing is done by soaking in water, waiting until the crab claws can be bent freely, and steaming for 20 minutes on the pot before serving. It is best to eat with vinegar and ginger, one can remove the fishy freshness; second is able to drive away the cold.
Crab flavor flavor, belongs to the cold ingredients, the body cold people should not eat too much.
Autumn crabs are the most fertile, summer is the thinnest. The pike crabs from the northern waters are big and meaty, and they are the best of the crabs.
Question 2: Can you eat crabs after boiling and freezing them? How do you save cooked crabs? We all know that dead crabs can be poisoned, so many people are accustomed to buy back the crab once cooked and then saved, but do you know, cooked crab improper preservation of the same risk of food poisoning. Here are a few ways to save cooked crabs. How to preserve cooked crabs? Method 1 If you don't finish it that night, wrap it in plastic wrap and refrigerate it after it cools down, or freeze it if possible. However, don't store cooked crabs in the refrigerator later than noon of the next day, and remember to steam them again when you eat them, and put some grated ginger in the refrigerator when you eat them, which is good for sterilization. Eating crabs in this way can ensure the enjoyment of delicious, but also take into account the safety. How to preserve cooked crabs? Method 2: If you want to eat cooked crabs, try to steam them through before eating, but cover them in the freezer (not refrigerator) layer of the refrigerator, because cooked crabs are toxic when they come into contact with fog, dew, etc. The next day when you eat them, you must cook them again, cook them in boiling water, and heat them up for half an hour after opening the pot to prevent microorganisms in the crabs from being killed completely. Avoid eating crab without seasoning because of the cold nature of crab, eating crab should be accompanied by ginger, vinegar, etc., to prevent stomach injury. However, if the crab becomes tasteless, it is better to throw it away, although it is a waste, but health is more important. How to keep cooked crabs? Method 3 If you want to keep cooked crabs for a short time, you can cover them with plastic wrap and put them in a cool and ventilated place. Generally it can be kept fresh for 6 - 8 hours, provided that it is cold and the temperature is low. If the weather is hot and you want to keep cooked crabs for a short period of time, you will have to put the crabs in the refrigerator freezer. This way the crabs at noon can be kept until evening, but not overnight. If you want to store cooked crabs for a long time, such as overnight, you will have to put them in the freezer. However, direct freezing tends to cause cooked crabs to lose moisture and become dry and unpalatable. When freezing, you can freeze them together with the soup in which the crabs were cooked to preserve the freshness of the crabs. Precautions for preserving cooked crabs Avoiding the consequences of eating dead river crabs, some people will steam and cook all the river crabs they buy at once and then put them into the refrigerator for preservation, thinking that there will not be any problem. Is this true? Can cooked river crabs be eaten overnight? The answer is: cooked river crabs can be eaten overnight, but not into the refrigerator is the same as into the safe, stored for too long cooked crab is still easy to cause poisoning killer. The principle is the same as the histidine mentioned above. Overnight leftover crab, histidine will be in the role of some microorganisms decomposed into histamine, back to the pot heating although it can kill pathogenic microorganisms, but can not destroy the toxin, so, eat stored for too long cooked river crab, may also lead to histamine poisoning. Because of the tenderness of crab meat, it is best to cook and eat clean, and then put it into the refrigerator to save easy to lose nutrients. Therefore, it is better to cook them as they are eaten. If you take out the cooked crabs from the refrigerator, make sure to cook the crabs through again before eating them.
Question 3: Can I eat frozen crabs? Hello, flower crab, frozen can be eaten. In many places are staring to buy frozen sea crab.
Generally said that can not eat is freshwater crabs river crabs such as hairy crabs and other crabs dead can not eat. Your family flower crab if you can not eat others will not give you. Oh,
Just frozen flower crab your eating method do not steam. Personal advice you look at the crab can be fat? Crab should be cleaned, with a brush, cut open to remove the lungs. My suggestion is fragrant popping flower crab, or egg yolk h crab. Both can be. Because the frozen would not recommend that you steam it.
Question 4: can you eat crab alive after freezing in the refrigerator Sea crabs can be eaten after freezing, but the degree of freshness is certainly inferior to the taste of freshly eaten when alive. Different ways of freezing will also have different edible effects:
Chilled: in the insulation box with crushed ice layer by layer to cover the live food, so that the temperature of the live food down to 0 ℃, at this time the meat will not freeze, can maximize the preservation of the fresh flavor of the live food and the elasticity of the meat. However, chilling is only limited to short-term or short-distance preservation.
Frozen fresh: frozen seafood stored at -18 ℃. This method can retain the nutrition and quality of seafood, suitable for long-distance and long-term preservation. However, the low-temperature cured meat is processed and eaten at room temperature, and the meat becomes soft and powdery, so it reduces the texture when eaten.
Cooked Frozen: The method of boiling seafood in salted water and then freezing it. This method retains the elasticity and nutrients of the seafood, and is one of the more common and stable ways to freeze seafood, as it reduces the cooking time for long-distance transportation.
Question 5: Can I eat crabs after freezing? Yes, you can throw the crab into the freezer and take it out when you want to eat it and thaw it naturally, then you can use it to fry rice cakes and braise it in a red sauce, and so on.
Question 6: Can you eat live crabs frozen in the freezer? It's best not to eat them, because dead crabs contain some kind of toxin in the body, which is not good for the body.
Put live crabs in the refrigerator, only let in the freezer, not in the freezer, low and zero degrees it will certainly die.
When you put the crab into the refrigerator, it is best to wrap a wet towel around the outside of the crab, so that it can live longer.
When eating crabs, it is best to dip them in the sauce (mixing method: put sugar and vinegar and ginger), because crabs are cold and ginger is hot.
Question 7: Can I eat long-frozen crabs? It is best not to eat, long time frozen meat becomes loose, because the meat is not fresh, if you have to eat, in the steam must be more ginger and vinegar
Question 8: Can you eat the crab after freezing can be, as long as the live crab in the freezer, a week will not be dead, why do you want to put in the freezer ah, if it is dead, the crab can not be eaten. If it is cooked crab can not be put in the freezer, ice over the meat after the water becomes frozen, meat becomes empty, no flavor, as long as the next day in the freezer to eat no problem common method of eating crabs is to steam, because of the crab nature of the strange cold, so steam to put on a large piece of ginger. When eating, remove the grass teeth inside the crab's abdomen, dip it in ginger vinegar, and drink shochu (high-flavor wine), without any special subtleties. The restaurant a crab, the price to five sixty, in addition to fat is to serve thoughtful.
The crab is disassembled, disassembled eight pieces. The first thing you need to do is to get your hands dirty. Prepare a large handful of chili peppers, ginger, scallions, garlic, peppers
Turn on the fire, put a little more oil is not afraid, I made my own red oil also poured in, and then fried dry chili peppers, peppers, spicy snot and tears streaming, pour into the crabs, scallions, ginger, stir fry, put the wine, put the salt, put a little light soy sauce, sugar, stir-fry well, add water. Cook and cook, the crab is cooked basically good. Finally put some cilantro
flavor.
The taste... that is really good ah, haha, with the domestic one has a spell.... Taste, spicy
"spicy crab" production method: (1) live crab by the chef slaughtered and cleaned, remove the crab shells and internal organs; according to their own needs plus the soup, to enjoy the hot pot of the clear sweet and fresh taste. (2) set the frying pan on a high flame, burn refined old oil to fifty percent oil temperature, into the Chengdu crab village with a secret recipe prepared by the old material and a variety of seasonings from Sichuan, such as Makuhari Mountain two brand-new strips of sea peppercorns, Pixian county bean curd, Hanyuan pepper, etc.; (3) stir-fried decomposition into lumps of green crab tender meat, mixed into the fresh soup, slightly burned for a few moments, and then under the onion, ginger, garlic, salt, wine, chicken, seafood sauce, etc., burned for about two minutes, the chelae of the meat tender, blocks of red paste fragrance, fresh and fragrant soup. Block of red paste fragrant, fresh and spicy delicious spicy crab is made successfully. Spicy crab production, the most important thing is the size of the crab to be uniform, the oil temperature should be moderate. Crab cut into uniform size of the block, into the frying pan frying twenty or thirty seconds, add spicy oil and onion, garlic, chili, bamboo shoots, peanut rice, beer, etc., after the pot on the surface of the parsley, a spicy crab is ready.
Fried to do method:
Bake dry pot of water, pour clean oil hot, first into the chili pepper, pepper sautéed aroma, into the ginger, garlic, stir fry, out of flavor, into the river crab, fry, pour water (not over half of the river crab), put salt, cooking wine, cover and cook for 20 minutes, bake all the water, spicy flavor out, start the pot and pour it into the dish. --It's so delicious! Slowly eat it.
Personally, I think:
The crab does not have to be big, smaller crab is more flavorful, more delicious, and of course, cheaper. Anyway, at home do not pay attention to the form, heavy is the content of the flavor.
If you want to put less/no pepper, put some sugar instead, Qin Ji spicy crab is not put pepper, sweet kind.
Very tasty also, every year from the eighth month of the lunar calendar, I often buy river crabs fried to eat, after work, I have to go to buy 1-2 pounds of river crabs, home to do spicy crab. I'm going to buy 1-2 pounds of river crabs after work and go home to make spicy crabs.
Spicy crab
Ingredients: 2 crabs (what crab I do not know), green pepper, red pepper, black beans (I use spicy beans instead), pepper, star anise, green onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine, cornstarch.
Directions: 1, first brush the crab clean, shell uncovered to remove the respiratory organs.
Green and red peppers sliced, green onions cut into segments, ginger and garlic sliced spare.
2, the pan under the oil, eighty percent of the heat plus edamame stir-fried, and then add peppers, star anise, green onions, ginger, garlic burst incense.
Then put the crab, add wine and stir fry for two or three minutes, put the green and red pepper slices, add salt, sugar, chicken essence, soy sauce and continue to stir fry.
At this time, if the pan is relatively dry, you can melt a little bit of powdered water. Stir fry for another five minutes to start.
Another: spicy beans is a finished product I bought in the supermarket. There are peanuts, soybeans, dried chili peppers, sesame seeds, as if there are peppercorns. It is these kinds of oil popped out.
The most crucial thing in frying spicy crab is to fry red oil. It is said that some stores also sell this red oil, up to ten dollars a catty, can be said to buy and sell to the extreme.
Fried red oil, generally speaking, to choose a good lantern pepper, first boiled in water for about ten minutes, and then fished out, with a broken machine into powder, and then add the prepared stock, according to the ratio of 1:1 and finally add salad oil in the frying pan, the oil temperature is burned to three percent hot, pour ginger, dai mai, mace, ginger, white kou, sesame leaves, green onions, etc., stir-fried to the thick incense can be overflowed.
Don't forget to add some chili oil when copying
Crab eating furniture: hardwood hammer anvil, in order to hammer through the crab chelipeds; silver chopsticks, silver fork, silver spoon, in order to try to find out whether there is a crab poison; after eating a small pot of pocket water, the inner ...... >>
Question 9: Can I eat live hairy crabs after freezing? Frozen hairy crabs can be eaten, but you see in the supermarket frozen crab is in the factory with special equipment flash-freezing, can keep the flavor unchanged, the home refrigerator is just routine freezing, routine freezing will lead to hairy crabs of the texture and flavor changes, such as frozen and then heated will appear after the muscle tissue serious dehydration, the loss of juice is very strong, resulting in poor taste; at the same time, the hairy crabs of the characteristics of the flavor weakened, and the "Overheating flavor", ammonia and fishy taste and other undesirable flavor aggravation phenomenon, so it is best not to use the home refrigerator frozen hairy crab.
Question ten: frozen crabs can eat? You can, do not worry about the time to burn longer