How to prepare crabs

Wash crabs: Put the crabs in the sink and soak them in water for a while. Then use an old toothbrush to brush off the sediment on the crab. Be careful not to cut off the straw rope that binds the crabs, or let the crabs bite you!

Method 1. Steam crabs

It is best to steam hairy crabs. Prepare a steamer, boil half a pot of water, put a few dried perilla leaves in the water, then put the crabs into the steamer and steam over the water. First, steam the crabs belly up for at least 15 minutes (the steaming time can be extended depending on the size of the crab).

You can also make crab dipping sauce. Take a piece of fresh ginger, wash it, cut it into thin strips, put it in a small bowl, pour half a bowl of Zhenjiang balsamic vinegar into the bowl, then add a small spoonful of brown sugar, mix well, and that's it.

If you like hot dipping sauce, you can put the prepared ginger vinegar into the steamer where the crabs are being steamed and steam for 3-5 minutes to fully dissolve the ginger juice into the vinegar and make it more fragrant. .

After making the dipping sauce, check to see if the crab is steamed. If the crab shell turns red, it's almost ready. Steam for another 5 minutes and you can chew it accordingly.

Method 2, Curry Crab

Behead and clean the meat crabs, chop them into pieces, break the crab claws slightly, put them evenly into a bowl, sprinkle with a little dry starch, mix well, and then add Fry in 70% hot oil until cooked, pour out and drain.

2． Heat a clean pot, add butter, add green and red pepper pieces, onion pieces, ginger slices, green onions, and Indian curry paste and stir-fry until fragrant. Add crab pieces, cook in rice wine, add broth, and season with refined salt and MSG. , chicken powder, and sugar to taste, then cover the pot for about 2 minutes. After the crab pieces are fragrant, thicken the sauce with wet starch, and finally pour in a little coconut milk and red oil, bring to the pot, and serve.

Meat crab and flower crab are moderately priced and have soft and smooth meat, so they are more suitable for making curry crab. How to make spicy crab

Ingredients: meat crab

Seasoning: green onions, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, Sichuan peppercorns, chicken essence, cooking oil< /p>

Method:

1. Place meat crabs in a vessel and add appropriate amount of white wine. After the crabs are drunk, remove the gills, stomach and intestines and cut them into pieces;

2. Wash the green onion and ginger, cut the green onion into sections, and cut the ginger into slices;

3. Heat the pan and add oil. When the oil reaches 30% heat, add Sichuan peppercorns and dried chili peppers and stir-fry until the spicy aroma develops. Add ginger. Add cooking wine, vinegar, sugar, and salt to slices, green onions, and crab pieces, stir-fry evenly, and serve immediately.

Practice 3: Don’t miss out on ginger tea and rice wine.

Nowadays, people usually eat crab with ginger vinegar. First find a piece of fresh ginger, wash it and shred it, then add some vinegar (Zhenjiang balsamic vinegar is best), and you can also add some sugar to remove the fishy smell of the crab.

Eat ointment and drink ginger tea, use an iron drill to pick out the bit of white and moist gelatin in the mouth. The oily smell is abnormal, and a small sip of ginger tea can turn it into a mouth full of fragrant fragrance. If you feel gastrointestinal discomfort after eating crab, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming the stomach.

Eating crabs with rice wine and holding wine with pincers has always been a wild and unrestrained image of literati. Eat crabs with rice wine, which can help you get rid of the coldness of the crabs.

Persimmons and crabs cannot be eaten together. Crabs and persimmons are both cold foods. Eating too much at the same time can easily cause discomfort. It causes people to have abdominal pain, vomiting and other symptoms, which is often called "gastric persimmon disease".

■Identify the male and female crabs by looking at their legs

Some picky people prefer male crabs, because although the paste of male crabs is not as much as that of female crabs, they are smooth and fragrant in the mouth, oily and slippery, and are truly It's enjoyment.

It is easy to distinguish between male and female. The crab with a triangular belly is a male, and the crab with a round belly is a female. But a real expert can recognize it by looking at the legs. The female crab has a group of gray-black hairs on both claws, but that's all, and the rest of the legs are smooth; while the eight legs of the male crab have fine hairs arranged like brushes.