Raw materials: one catty of flower crab.
Accessories: cilantro. Seasonings: cooking wine, dry red pepper, garlic, ginger, anise, cinnamon, pepper, oil.
Practice:
1, flower crab cut clean and cut into pieces, pour the cooking wine to deodorize.
2, cold oil under the pepper burst incense, then add the other ingredients.
3, pour into the flower crab stir fry.
4, to flower crab red and then under the cilantro, up to
Cooking tips:
The ginger must be more, this is because the ginger can enhance and accelerate blood circulation, stimulate gastric secretion, and its nature of the warm, just can be complementary with the cold crab meat.
Features:
1. Although there are crabs to eat all year round, autumn is the best season to eat crabs. It is said that "autumn wind, crab feet itch; chrysanthemum blossom, smell crab", every year in September to October is the crab yellow oil full of time, so "autumn to eat crab for the most grand thing" said.
2, said the autumn is the season to eat crabs, this is because the season has a great relationship with the quality of crab growth, the autumn is the best period of crab growth, their meat is thick, fat and tender, and the taste of beautiful color, for the most delicious of the year. What cream crabs, meat crabs, hairy crabs, etc., are in the fall to grow the best.
3, spicy crab is a Sichuan cuisine cuisine, is a meat crab supplemented with green onions, ginger, peppercorns, dried chili peppers and other delicacies made. This dish is fragrant, spicy, fresh, crisp, flavorful and nutritious.
Nutritional effects:
Crab, since ancient times, there are "four flavors". "thigh meat", the meat is short and slender, taste like dried shellfish; "calf meat", long and tender, as beautiful as silverfish; "crab body meat", white and crystal, like white fish; "Crab roe", containing a large number of essential proteins, fats, phospholipids, vitamins and other nutrients, nutrient-rich.
Dietary taboos:
Crab although taste good to eat, but some people eat crab, abdominal pain and diarrhea, nausea and vomiting and other symptoms will occur, the reason for this is mainly due to the lack of attention to hygiene and food poisoning. Therefore, when eating crabs should pay attention to the following "seven not":
1, should not eat raw crabs
Crab generally to animal carcasses or humus for food, so the crab's body surface, gills and the gastrointestinal tract is full of all kinds of bacteria and sludge. If not sterilized at high temperatures, pulmonary schistosomes can cause lung damage when they enter the human body. If a large number of Vibrio parahaemolyticus invade the human body, infectious poisoning will occur, showing symptoms such as intestinal inflammation, edema and congestion. Therefore, the crab should be steamed and boiled through, generally open the pot and then heated for more than 30 minutes in order to play the role of disinfection.
2, do not eat long storage cooked crab
Stored cooked crab is very easy to be contaminated by bacterial invasion, therefore, the crab should be burned now eat, do not store. In case you can't finish it, the rest must be kept in a clean, cool and ventilated place, and must be cooked and steamed again when eating.
3, should not chew a gas
Eating crab should pay attention to four clear. One to clear the crab stomach. Crab stomach is commonly known as crab urine package, in the dorsal shell of the anterior edge of the center like a triangular bone package, within the dirty sand; two to eliminate the crab intestine, that is, from the crab stomach to the crab umbilical cord of a black line; three to remove the crab heart, the crab heart is commonly known as hexagonal plate; four to remove the crab gills, that is, the crab abdomen as long as the eyebrow-like rows of floppy things, commonly known as the crab eyebrow. These parts are dirty and no food value, do not chew a gas, so as not to cause food poisoning.
4, do not eat with tea
Eat crab and crab 1 hour after eating tea. Because boiling water will dilute stomach acid, tea will make some components of the crab coagulation, are not conducive to digestion and absorption, may also cause abdominal pain, diarrhea.
5, the patient should not eat
1, suffering from cold, fever, stomach pain and diarrhea if the patient ate crab, will make the condition worse.
2, chronic gastritis, duodenal ulcer, cholecystitis, gallstone disease, hepatitis active patients, it is best not to eat crab, so as not to aggravate the condition.
3, crab in high cholesterol content, suffering from coronary heart disease, hypertension, arteriosclerosis, high blood fat people should eat less or not eat crab, otherwise it will aggravate the condition.
4, allergic people, if you eat crab, it is easy to cause nausea, vomiting, and rubella blocks.