Ingredients: chives, sesame oil, ginger, sugar, soy sauce and balsamic vinegar.

Peel the ginger first, then cut it into slices, then shred it, and finally chop it into foam and put it in a bowl for later use.

Pour vinegar into a bowl with ginger foam, and the amount of vinegar will cover the ginger.

Add a little sugar and monosodium glutamate and mix well.

Practice 2

Ingredients: rice wine15g, Jiang Mo 30g, soy sauce 20g, sesame oil15g, balsamic vinegar 50g, sugar and monosodium glutamate a little each.

Peel ginger and cut it into fine powder.

Boil the soy sauce until it is cooked.

Put Jiang Mo in a small bowl, add the previously cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make a sauce.

Practice 3

Ingredients: onion, ginger, garlic, sugar, soy sauce, vinegar.

First, add a little hot oil and add three foams of onion, ginger and garlic.

Then put the onion, ginger and garlic in a small bowl with your favorite soy sauce, vinegar and a little more sugar.

Heat the seasoning in the microwave oven for half a minute, and mix the sauce evenly with chopsticks to fully dissolve the sugar.

Crab (páng xiè): Animal kingdom, Arthropoda, Crustacea, Soft Crustacea, True soft armor Subclass, Decapoda, Gastropoda, Anura. It's a crustacean. Its body is protected by a hard shell and it breathes through its gills. Taxonomically, it is the same kind of animal as shrimp, lobster and hermit crab.

Nutritional value:

Crabs are rich in protein, high in cholesterol and purine. People with gout should be self-controlled when eating, and people with colds, hepatitis and cardiovascular diseases should not eat crabs.

Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crab contains more vitamin A, which is helpful for skin keratinization. Crabs also have anti-tuberculosis effects, and eating crabs is of great help to the rehabilitation of tuberculosis.

Pay attention to the following items when eating crabs:

1, crab tastes salty and cold, while ginger is warm, which has the effect of warming the middle warmer, dispelling cold and detoxifying; In addition to seasoning, vinegar can also sterilize and destroy histamine in crabs. Moreover, ginger and vinegar are condiments. When eating crabs, dip them in Jiang Mo vinegar juice to make them more delicious.

2. After the crab died, its rigidity period and autolysis period were greatly shortened. Bacteria in crabs will multiply rapidly and spread to crab meat. Under weak acid conditions, bacteria will decompose amino acids in crabs and produce a large number of histidine and histidine-like substances. Group A ammonia can cause allergic food poisoning, while group A ammonia can cause vomiting, abdominal pain and diarrhea.

3. Don't drink tea during and after eating crabs 1 hour. Because boiling water will dilute gastric acid, tea will solidify some components of crab, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

4. Although crabs are delicious and nutritious, the title of "high cholesterol" has always made people feel worried when eating. American Heart Association and China Nutrition Society all suggest that the average adult should not consume more than 300 mg of cholesterol every day, and those with hyperlipidemia should be controlled below 200 mg.

5, for crabs, it is best to eat steamed now. However, the cooked crabs that can't be eaten can be put into a clean sealed container and stored in the cooked food area of the refrigerator, and should be eaten as soon as possible. The whole cooked crab should be stored in the refrigerator for at most 1~2 days, because the internal organs such as crab intestines are prone to bacteria, and long-term consumption will bring security risks.