Crab has always been a popular food. Every time a crab comes into the market, eating a fat crab will make more troubles disappear in the moment when it is delicious.

Many people can eat crabs, but few people can cook crabs. How many tips do you know about handling crabs quickly and safely?

When eating crabs, crack the crab shell, and the thick crab paste is yellow and attractive. When the crab tongs are peeled off, the white crab meat is as bright as jade in the light, which makes people's appetite open.

When dealing with crabs, many people will be embarrassed to find that they don't know how to deal with ingredients-crabs are tenacious and aggressive, and ordinary housewives really have nothing to do with them.

Actually, the quick and safe way to handle crabs is very simple, and only two chopsticks are enough.

Sanmen County, Zhejiang Province, is a big county for seafood culture. The cultured blue crabs here are among the best in the whole country. Sanmen is good at raising crabs. The history of professional crab breeding here has been more than 211 years. Sanmen people are also good at eating crabs, and eating crabs here is also professional.

In Shangsu Village, Sanmen County, 66-year-old Grandma Lin Hehua is also an "expert" who likes to eat crabs. Thanks to the developed green crab culture in Sanmen County, Grandma Lin cooked crabs and ate crabs, and also summed up several tips.

For example, use two chopsticks to handle the blue crab quickly. The blue crab is tenacious and has a pair of aggressive tongs. If the average person is caught lightly, it will be red and swollen, and if he is unlucky, he may be caught and bleed.

Grandma Lin's secret is to hold down the shell of the blue crab, aim at its eyes with chopsticks and stick it in the end. As long as two chopsticks are inserted from both eyes, the blue crab loses its vitality immediately, so that we will not be hurt when cleaning and handling ingredients.

In addition to the tips for handling blue crabs, grandma has a unique skill for handling blue crabs!

Seafood such as crabs is similar to inland people's understanding of vegetables and fruits for people who grew up by the sea. Eating seafood all the year round also enables "children at sea" like Grandma Lin to master the skills of making crabs that ordinary chefs can't.

In addition to the tips for handling crabs, Grandma Lin has hidden two tips in her cookbook. Come and have a look!

Very detailed food course, you can learn it after reading it once!

ingredients

3 blue crabs, ginger, shallots, salt and cooking wine.

Practice

1. Handle the blue crabs well.

2. break the hard shell on the abdomen of the blue crab to clean the sediment.

3. Put the crab back down, cut it in half with a knife from the middle, and quickly put the cut crab into the pot where lard has been heated.

4. Add onion, ginger and garlic into the pot.

5. add one spoonful of salt and two spoonfuls of cooking wine.

6. add a little water, cover the pot and simmer over medium heat.

7. Simmer for about ten minutes. After the crab shell turns red, you can take it out of the pot.

Grandma said

1. Heat the pot first, then cut the crab and fry it against the bottom of the pot to ensure that the fresh and tender crab meat, crab roe and juice are not wasted.

2. Three-door blue crab has the characteristics of "green back, yellow belly, golden claws and nippers", with tender meat and fresh and sweet taste.

3. When using chopsticks, be careful to slip your hands. After aiming at your eyes, insert the chopsticks carefully, and then use force to prevent yourself from being hurt.