1, refrigerator+wet tissue

The activity ability of crabs is still relatively strong. Many merchants will tie up crabs to reduce the energy consumed by crab activities. If you don't eat it in time after you buy it home, you can tie up the crab and apply it to the surface with a wet tissue, and then put it in the refrigerator. The temperature of the refrigerator is about 5- 10℃.

2. Live culture at room temperature

The season for eating crabs is about 10, and the temperature is not particularly hot. Soak crabs in water, change water regularly and water them. Never scrub crabs in advance, because scrubbing will do great harm to crabs and lead to a large number of crabs' deaths.

3. Nutrition maintenance

If you want crabs not to die, you should not only maintain humidity and living environment, but also provide nutrients. If you want to keep crabs for more than a week, it is recommended to untie them and bury them in a big basin with water. Crabs can stand on the water for air, then add some shrimp, or feed sesame seeds and broken eggs with yellow wine to fatten them up.

Extended data:

How to buy crabs

Look: The crab's back nail is blue-gray, shiny, its abdomen is white, its color is bright, there is no mark on the upper navel, and its limbs are firmly connected in an arc.

Weighing: For sea crabs whose visual appearance meets the requirements, weigh them one by one, and those with heavy hand feel or weight are called fat crabs.

Peeling: Peeling the umbilical cap of the sea crab. If the crab roe condenses in the shell, it is a good crab.

Pull: The legs of the sea crab are all intact, and the legs of the crab are slightly elastic, indicating that they are fresh sea crabs; If the crab is not fresh, gently pull the crab leg, which is not only weak, but also easy to break.

Smell: If you smell the fishy smell of sea crabs, it means that the sea crabs have gone bad and can't be eaten any more. Eating spoiled sea crabs is easy to cause food poisoning.

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