Lead: There are abundant crab species in China, subdivided into more than 600 species, which can be divided into two types: sea crab and river crab. Sea crabs are produced in coastal areas such as the Bohai Sea and are the fattest in March and April. Eriocheir sinensis is distributed in Liaohe River system, Yellow River system and Yangtze River system, and the best time to eat Eriocheir sinensis is from June 5 to 10. No matter what kind of crab you choose, you can follow the following four steps.

1, color.

The back of the shell is dark green, generally thick and yellow, mostly thin. When the crab is placed in the sun or light, the edge of the crab cover is opaque, indicating that the crab is full of fat. If you can see the bright gap, it means that the crab is relatively empty.

2. Look at the abdomen.

The belly button is generally full of fat, and the depression is insufficient paste. The darker the navel, the fatter the crab. It is better to gently open the belly button and vaguely see yellow. For river crabs, there are? Eat male and female in September (lunar calendar) and October? It is said that the navel of the female crab is round and that of the male crab is pointed.

3. weigh yourself.

When you hold a crab in your hand, the heavy one is a fat good crab, and the light one is a bad crab with less dry meat. When the crab is upside down, it can be turned back quickly with its feet, which is healthy and fresh.

4. Check your feet.

Crab's feet are bristly, and the penultimate foot can be picked up to see if it is full. Crabs with hard legs are the fattest.

Crabs had better be cooked in time when they are bought home. If the storage time is too long, their freshness and richness will be affected. If you really buy too much, freeze the crabs before they die.

Soak the steamed salt water with your stomach up first.

There are many ways to eat crabs, the most common one is steaming. Steamed crabs seem simple, but there are many skills hidden.

First, clean live crabs and remove their gills, stomachs and hearts. The crab gills are arranged in strips on both sides of the crab body, which are shaped like eyebrows and have germs and dirt on them; The crab stomach is located in the first half of the crab body, with sludge and germs; Crab heart is close to crab stomach, located in the middle of crab yolk, and tastes astringent. After soaking in light salt water for a period of time, it can kill the virus and taste good. It is best not to steam live crabs directly in the pot. One is cruelty, and the other is that the crab's feet will fall off when struggling.

Next, the fire will boil the water until the shell is facing down, and the crab will be steamed on the steamer, so that the soup inside will not be lost and it will remain fresh. You can also put a few pieces of ginger or a few pieces of pepper in it to remove the peculiar smell and fishy smell. Some people will add a little beer to the water to refresh themselves. Then turn to medium heat and steam 7? After 8 minutes, the crab turns red and ripe. Afraid that the heat is not enough, knock on the crab cover with your hand and make a hollow sound to turn off the heat.

The original flavor of crabs is most obvious when steamed. When the crab is steamed and taken out, the crab shell is orange. Open the crab cover, the crab is golden yellow and white as jade. Dip in Jiang Mo, fresh soy sauce, aged vinegar and a little sugar, and you can enjoy the delicious steamed crab.

Besides steaming, you can also make fried crab with onion and ginger. Cut fresh and clean crabs into pieces, soak them in onion, ginger and cooking wine for a few minutes, drag the powder into an oil pan and fry until golden, and add ginger, onion, salt and soy sauce to stir fry. It can also be made into spicy crab, curry crab, fried crab with rice cake and so on according to taste.

Sterilize and dispel cold with ginger juice and yellow wine.

Crabs are delicious, but you can't eat them casually. Crabs are salty and cold, and they are scavengers. They must be dipped in Jiang Mo vinegar to dispel the cold and sterilize. Especially for people who are usually afraid of cold and prone to headaches, you can put more ginger when eating crabs.

Yellow rice wine has always been the best partner of crabs. When eating crabs, drinking white wine or yellow wine can dispel cold and disinfect, but don't drink iced drinks. Avoid drinking tea water when eating crabs and within 1 hour after eating crabs, otherwise the stomach cold will be aggravated.

In addition, crabs should not be eaten with pears, pomegranates, tomatoes and persimmons, otherwise food poisoning may occur. Usually, people with spleen and stomach deficiency or cold and cold eat less, and women with dysmenorrhea and pregnancy had better not eat it.