Crabs live in water, like to eat dead fish, dead shrimp and other rotten animal carcasses, and they will be infected with some bacteria in crabs. Especially river crabs, most of them grow in dirty ponds, and the inside and outside of crabs are contaminated with a lot of germs. Live crabs can excrete bacteria through metabolism in the body; Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins. If people eat this crab, it will cause food poisoning, and the common manifestations are nausea, vomiting, abdominal pain and diarrhea. In severe cases, dehydration, electrolyte disorder, convulsion, even shock, coma and septicemia may occur.
If the above situation occurs, they should be sent to the hospital immediately, given intravenous infusion of glucose saline or compound sodium chloride, supplemented with fluids, and encouraged to drink more water and tea. Timely potassium supplementation to maintain electrolyte balance, sensitive antibiotics to control and prevent infection. Patients with low blood pressure are given symptomatic treatment such as antihypertensive drugs.
Therefore, when buying crabs, we must pay attention to whether they are fresh. Don't buy dead crabs, especially river crabs. Cook them thoroughly when using them to kill germs inside and outside crabs. Crabs taste tasteless.
Miao Shiyi
"The bell rings in the autumn wind, and the crab's feet itch" and "The crab is tasteless on the table".
Crab is an animal with personality. It has many legs. Su Dongpo called it "Diao Ball", and the poem says, "Laughing at gluttony in Wuzhong is worth two Diao balls." It was once called "Inner Yellow Hou", and the poem said, "I have never appreciated Inner Yellow Hou, and its flavor is first-class." Tang called the crab "cricket": "It is more boastful than cricket and more delicious than navel." Lin Bu, on the other hand, is ingenious, calling the crab a "fruit rope": "Grass and mud line the fruit rope, and the cloud wood is a hook (vehicle and boat)." The characteristics of crabs are very remarkable. In the Tang Dynasty, Pi Rixiu was famous for "not swimming in the sea". He was born out of bones. Mo Dao is not afraid of thunder, and the sea dragon king is also rampant. "The whole poem does not mention the word crab, but it vividly outlines the shape of the crab.
Eating crabs has a long history in China. According to the book "Zhou Shu in Jizhong", when Zhou Chengwang was in China, Haiyang took crabs as a tribute, which showed that the king had listed crabs as imperial meals at that time. Li Zhou has a record of "crab cup", which is said to be a kind of crab sauce. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty introduced in detail the methods of pickling crabs, except steaming, frying, mopping noodles and drunkenness. In Song Dynasty, Jun Fu collected all kinds of ways to eat crabs in the book Crab Classic. On the basis of crab classics, Gao Song Sun Xiang wrote a book "Introduction to Crabs", which introduced crab products and crabs in detail. There is a record of eating raw crabs in Zhong in Song Dynasty. The cooking methods of crabs were found in Ni Zan's Collection of Yunguitang Foods in Yuan Dynasty. "Agate Crab" appeared in Ming Dynasty, and crab dishes such as "Crab Yellow Bag" and "Crab Lamb" appeared in Qing Dynasty.
There are many famous crabs in Chinese history. For example, Zhang Dai, a writer in the Ming Dynasty, was a famous crab eater. He and his literary friends hold a crab meeting every year from 1 month to1month, and get together in the afternoon to cook crabs, six for each, and write a special article "Crab Meeting" in Tao An Meng Yi. Li Yu, a drama theorist in Qing Dynasty, likes to eat crabs, so he is called "the crab fairy". When crabs are not listed every year, Li Yu saves money to wait for crabs to go on the market. When his family saw him, they all laughed at him for "taking crabs as their lives". Li Yu also claimed that the money for buying crabs is "the money for a lifetime" and said to himself, "crabs will never be forgotten until they become addicted, sweet and unforgettable." Li Ruiqing, a famous painter in the late Qing Dynasty and the early Republic of China, drew 100 crab pictures because he had no money to buy crabs. There are also descriptions of crab feasts in literary works, such as Jin Ping Mei, Ming History and A Dream of Red Mansions. In particular, Cao Xueqin, a writer in the Qing Dynasty, vividly described the crab feast in the Grand View Garden and the way people spit crabs in A Dream of Red Mansions.
There are many kinds of crabs. In the Qing Dynasty, "lake crab leaves the field every year, and Wu Lvba kneels and wanders around the fairy", which was written by lake crab. Song Meiyao's "Where does it come from to collect rice and sell crabs every year?" Depicting river crabs; Tang Pirixiu's "Gan Basket" was infected with moss when it was first given to northerners in Wuyishan. When you leave home, you must feel like a sail, but when you lose your partner, you should only know the sea and the moon. "Then you sang Sea Crab. There are many famous crabs in China, such as Tianjin Purple Crab, Liaoning Xingcheng Portunus Crab, Suzhou Yangcheng Crab, Wenzhou Pingyang Yanting Crab, Shandong Laizhou Crab, Guangdong Wuchuan Liao Zhi Crab, Chaoshan Red Crab and so on.
Crab, orange-red egg pieces, cream as white as jade and crab meat like nephrite can be described as "a bucket full of rubies, and a pair of pliers give off a crisp fragrance." No wonder Lu Chun, a poet in the Tang Dynasty, said, "The taste of all directions is yellow ...";
Question 2: How to cook the best crab? The practice of crabs: steamed crabs are the best way to make hairy crabs. Wash crabs: put crabs in the sink and soak them in clear water for a while. Then brush the mud off the crab with an old toothbrush. Be careful not to cut the straw rope that binds the crab, and don't let the crab bite! Prepare a steamer, boil half a pot of water, put a few dried perilla leaves in the water, and then steam the crabs in the steamer. First, steam the crab belly upward for at least 15 minutes (the steaming time can be extended according to the size of the crab). At the same time, it can make crab dip. Take a slice of fresh ginger, wash it, cut it into filaments, put it in a small bowl, then pour half a bowl of Zhenjiang balsamic vinegar into the bowl, add a teaspoon of brown sugar and mix well. If you like hot soaking, you can put the prepared ginger vinegar in a steamer for steaming crabs for 3-5 minutes, so that the ginger juice can be fully dissolved in the vinegar and the taste is more fragrant. After dipping in the ingredients, see if the crabs are steamed. If the crab shell turns red, it's almost done. Steam for another 5 minutes, and you can chew it according to the situation. The practice of crab 2. Curry crab 1. Slaughter the meat crab, cut it into pieces, break the crab pliers slightly, put them in a bowl, sprinkle a little dry starch and mix well, then put them in a 70% hot oil pan and fry them until cooked, then pour them out and drain them. 2. Clean the pot, heat it with butter, stir-fry with green pepper, onion, ginger slices, onion and Indian curry sauce, add crab pieces, cook with yellow wine, add broth, season with refined salt, monosodium glutamate, chicken powder and white sugar, cover the pot for about 2 minutes, thicken the crab pieces with wet starch, and finally pour in. Meat crabs and flower crabs are moderately priced, and the meat is soft and smooth, which is more suitable for curry crabs. The practice of crab 3. Spicy crab ingredients: meat crab seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil Practice: 1. Put the meat crab into a vessel and add some white wine. After the crab is finished, remove the gills and cut the stomach and intestines into pieces; 2. Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces; 3. Set fire to the pot and let out the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and serve. The practice of crab four. Ginger onion crab material: crab1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1 g, cooking wine10.5g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g. Practice: ① The crab is shelled and washed, and the knife is changed into pieces; Mix a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce into juice for later use; (2) Put the crab in a wok and fry it a little. Leave the oil in the bottom of the pot, saute the shallots, add the crabs to boil the wine, quickly cover the lid, pour in the prepared juice, and stir well. The practice of crabs 5. Black pepper crab materials: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, large), bread oil or clear oil, black pepper granules (1) or coarse black pepper, salt. Practice: 1. Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs. 2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder. 3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry. 4。 Add a little water, cover it, stew until cooked, and then evaporate the excess water with strong fire. Note: 1. If you use butter, boiled crabs smell like butter. If you don't like it, you can use clear oil. 2。 The amount of garlic, ginger and pepper can be increased or decreased according to your own taste. The practice of crabs 6. Steamed crab with ginger vinegar 200g (2 pieces) ginger 1 5g coriander 5g soy sauce and half a tablespoon rice vinegar 1 tablespoon sugar1. Wash live river crabs, tie their feet with ropes, and steam them in a steamer over high fire for later use. 2. Peel the tender ginger and cut it into fine powder for use. 3. Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, neatly stack them in two pots, pour ginger vinegar sauce on them, and sprinkle with parsley segments.
Please accept it, thank you!
Question 3: What can crabs do when they eat crabs?
Steamed crab
Material: crab (1000g)
Accessories: shredded ginger and cooking wine.
Exercise:
1. Wash the crab with a brush and tie your feet around with cotton thread.
2. Add some water to the steamer, add some cooking wine, put the crab on the steamer and sprinkle some ginger.
3. Steam in water, with high fire for 5 minutes and low fire 10 minutes.
4. Cut off the cotton thread and stick ginger to taste when eating.
Plan to fry crabs
Ingredients: crab (250g)
Accessories: onion (3 pieces), ginger (1 piece), cooking wine (1 teaspoon), sugar (1 teaspoon), salt (1 teaspoon) and chicken essence (1 teaspoon).
Exercise:
1, prepare materials. Clean the crabs and keep them in light salt water for about half an hour.
2. Scrape the navel clean, brush it clean and chop it from the middle.
3. After the oil is heated, saute shallots and shredded ginger.
4. Add the processed crabs.
5. Add cooking wine and continue to stir fry for dozens of seconds.
6. Finally, add some water, salt, chicken essence and sugar and cook for a few minutes, and the salty and delicious stir-fried crab will be ready.
Question 4: How to make a simple and delicious crab 1. Brush it with a toothbrush, then claw it out with a knife corner, and then cut off the tip of the crab claw.
2. Then scrub and tear off the crab's mouth and navel.
3. The cover can be separated from the main body by tilting the knife angle in the direction opposite to the mouth position.
Clean those cheeks and dirty things, change a knife and cut them into small pieces.
5. Wash the lid, find a sandbag in it and throw it away, then wash the crab claws and knock them with a knife, which is easy to cook and eat.
If you eat big crabs, I suggest you steam them ~
1, the crab is scrubbed clean, and it is best to wrap it. The test proved that the wrapped crab still steamed beautifully.
2. Half the ginger is shredded and half the ginger is sliced.
3. Boil rice wine, ginger slices and pepper in water.
4. Put fine shredded ginger and apple vinegar on the lower surface.
5. Put the crab on the top layer and put three pieces of ginger under it. Steam for fifteen minutes.
If it's not too big, fry it.
Fried crab with onion and ginger
Ingredients: sliced crab ginger, onion strips (more), garlic, pepper (sauce).
Ingredients: salt, soy sauce, rice wine powder.
Practice: 1. Clean the crab and tap the crab's feet with the back of the knife.
2. Crabs fry garlic in an oil pan, preferably until it is half golden.
3. Add ginger, onion and white garlic into the pot and stir-fry until fragrant. Put the peppers together,
4. Stir-fry the oiled crab, add the golden garlic salt, stir-fry until fragrant, and then sprinkle a little rice wine.
5. Add more onion leaves and fry together. Cover the pot with a little corn starch for a while and serve.
Fried crabs in Bifengtang
Practice 1: Wash crabs, remove gills and cut them in half. Pick out the yellow in the crab cover for use (if you like cooking with a cover, you must remove the crab stomach, because it is bitter).
2: Pour a little more oil into a clean pot, and then turn to medium heat to fry crabs. (Frying can remove fishy smell) Fry until the crab shell cracks, and then take it out of the pot for later use.
3: Pour the excess oil out of the pot and leave a little. Add minced garlic, Jiang Mo and crab roe and stir fry until fragrant. Then add the fried crab and add a little salt to stir fry.
4. Finally, add bread crumbs, stir fry until brown, and then sprinkle with onions.
Question 5: How to dip steamed crabs?
1, a good vinegar (Zhenjiang balsamic vinegar, Shanxi Baoningfu vinegar can be used), four parts of water, and a proper amount of shredded ginger. After adding sugar, put it in the pot and cook for a while-if it tastes heavy, cook for a while. Sour and sweet, but without losing the delicacy of hairy crabs. You can try. Hairy crabs are cold, so you can put more ginger, cook for a while and add a little water. It is very important to control the fire.
2, cold vinegar+ginger, soaked for a while, can be used as a dip, refreshing and not heavy.
Main points of eating crab:
1, a dish of mature vinegar with shredded ginger dipped in crab meat and crab roe.
2. If you order a pot of warm and delicate carved wine, it will add more flavor.
A glass of lemonade and a hot towel can wash the crab smell off your hands.
Drinking a cup of ginger tea after a meal can not only dispel the damp heat of crabs, but also help digestion.
Question 6: How to cook roasted crabs?
2 crabs (different types can be selected) and 2 sheets of aluminum platinum paper (15cm× 20cm).
condiment
(1)2 tablespoons of wine and 2 slices of ginger.
② Jiang Mo 1 tablespoon, 4 tablespoons of red vinegar.
Way of doing things
1. Insert the crab between the eyes with a bamboo stick, first kill the crab, then untie the rope, brush the crab clean with a brush, then open the shell, take out the lung lobe and hilum, clean and cover it to restore to its original state.
2. Add seasoning (1) to each crab, wrap it with aluminum platinum paper, put it on the grill and bake it at 200℃ for 20 minutes.
3. When eating, open the paper bag and mix the seasoning (2) evenly for dipping.
Key tips
1. Be sure to use live crabs. Dead crabs have a strong smell and are easy to rot and deteriorate.
2. Baking with aluminum platinum paper can prevent the loss of umami soup and the dryness of meat.
3. Sea crabs (that is, swimming crabs) can also be used, but most sea crabs are frozen products, so they must be completely thawed before baking.
Question 7: How do crabs pickle raw crabs?
1. Wash the crabs and put them in a container.
2. Pour in salt, soy sauce, a little vinegar, a little cooking wine, and add onion (cut into sections), coriander (cut into sections) and ginger (sliced).
There is too much salt, so is soy sauce. But not too salty, put it in place at once.
4. Mix well and put it in the refrigerator. You can eat it the next day!
5. Crab, shrimp and shrimp skin can be preserved. Sugar is used for refreshing, so don't use too much.
6. Suggestion: If the crab is big, it should be cut and developed, which is more delicious. Both flower crabs and river crabs can be pickled.
Ps: People with a bad stomach had better not eat too much at a time, otherwise it is easy to have diarrhea.
Answer carefully, hope to adopt, thank you.
Question 8: There is no problem that crabs can't steam their legs. The way to achieve this is as follows:
material
Proper amount of main ingredient hairy crabs
Seasoning vinegar 5g ginger 5g sesame oil 4g liquor.
The practice of steaming crabs
1. Soak crabs in white wine until they are unconscious, then wash them with a small brush, put water in a steamer, put them in after boiling, and steam them for 15-20 minutes.
2. Wash ginger, peel and cut into pieces. Take a small bowl, add vinegar and sesame oil, and add Jiang Mo. Spare (gourmets suggest not to put sesame oil in order to keep the delicious taste of crabs)
Cooking tips
1, let's talk about how crabs are divided into male and female. Male crabs with pointed umbilicus and female crabs with round umbilicus. Before and after the Mid-Autumn Festival, mom is the fattest, so pay attention to buying.
2. How to choose crabs? Dead crabs can't be eaten. In addition to the freshness of crabs, there are four points to pay attention to when buying:
A look at the color: the quality of golden claws with green back, white belly and yellow hair is good.
Second, look at the individual: a big, strong, thick and heavy-handed good crab.
Third, look at the navel: the abdomen is full and thick, the navel protrudes outward, and the navel is gently opened, and yellow is faintly visible.
Fourth, look at the crab legs: the crab legs are hairy and hard, and the crabs that are difficult to pinch are the most fat.
3. soak in white wine. The first is to remove fishy smell. By the way, get the crabs drunk for easy cleaning. Of course, this step can also be omitted.
Dietary taboo
1. Crabs are salty and cold, and they are scavengers. Therefore, they should be soaked in Jiang Mo vinegar juice to ward off cold and sterilize, and should not be eaten alone.
2. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating.
3. Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat, Schizonepeta, soft-shelled turtles, etc., which will lead to food poisoning.
4, eating crabs can not drink cold drinks, which will lead to diarrhea.
5, not with tea, eat crabs and avoid drinking tea water within 0 hours after eating crabs.
Nutritional efficacy
Crabs are delicious in food, and there is a folk proverb that "a plate of crabs is the top grade". It is not only delicious, but also nutritious, and it is a high-protein tonic. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis.
Cuisine characteristics
There are many ways to eat crabs, but the best way to eat them is steaming, which will not destroy the nutrition of crabs and keep them most delicious. More importantly, it is simple.
Question 9: How to make crabs? How to cook crabs is the best? 1. Put Jiang Mo in a small bowl, add soy sauce, sugar, monosodium glutamate, yellow wine and pre-cooked sesame oil, and mix them together to make a sauce.
2. Take another small bowl and put a proper amount of vinegar for later use.
3. Wash the crab with clear water (pay special attention to brush the gap between its shell and its legs and claws, as well as the fluff on its big claws), put it in a large bowl of a steamer, turn on high heat, steam for 15-20 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is ripe.
4. Bring soy sauce and vinegar when serving.
Question 10: How to make crabs delicious? Please tell me the steps. Steamed crab
Composition:
Ingredients: crab1000g
Accessories: yellow rice wine15g, Jiang Mo soy sauce 30g, a little sugar and monosodium glutamate, sesame oil15g and balsamic vinegar 50g;
Production method:
1) Clean the crabs with clear water and put them in a container;
2) Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir;
3) Put vinegar in a small bowl for later use;
4) Cage the crabs and steam them for 1520 minutes until the crab shells are bright red and the crab meat is ripe, and then take them out. Bring oil and vinegar when serving.
Curry crab
[Component]: 1. Crab 1, celery 200g, onion 50g, coriander 30g. 2. Red pepper 1 tablespoon, onion 1/2.
Seasoning: 2 tablespoons curry powder 1. Brown sugar 2 2 scoops of fish sauce 2 scoops of soy sauce 1 scoop of coconut milk 3 scoops of water 1/2 cups.
[Method]:
1. Treat crabs, remove inedible parts such as gills, wash and cut into pieces, remove leaves from celery, wash and cut into pieces obliquely, and shred onions for later use.
2. Take out the oil pan, dip a little flour in the crab pieces, put them in the pan, fry until golden brown, and then take them out for later use. Heat a wok, add 2 tablespoons of oil, stir-fry material 2 until the curry flavor dissipates, add seasoning 1, pour in fried crab pieces, celery pieces, onion pieces and seasoning 2, stir well, take out, and sprinkle with coriander powder.
Ginger crab
Ingredients: crab1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1 g, cooking wine10.5g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g, oyster sauce 25.
Exercise:
(1) The crab is shelled and washed, and the knife is changed into pieces; Mix a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce into juice for later use;
(2) Put the crab in a wok and fry it a little. Leave the oil in the bottom of the pot, saute the shallots, add the crabs to boil the wine, quickly cover the lid, pour in the prepared juice, and stir well.
Tofu and crab pot
Exercise:
1. Wash the crab, remove the crab cover, cut it into 4 pieces, dip flour in the incision, and put it in the oil pan for a little frying;
2. Pour a small amount of water into the casserole, add crabs, tofu, onions, ginger and cooking wine, and simmer for half an hour after the fire is boiled;
3. Finally, add salt and a little sugar.
Jiaodong tofu crab
Ingredients: crab, tofu, pickled pepper, beef, peanuts.
Accessories:
White sugar, sesame oil, soy sauce, chicken essence, broth, cooking wine, edible oil, salt.
Exercise:
1. Wash crabs, remove shells and cut into pieces, cut tofu into pieces, dice pickled peppers, and wash beef into pieces;
2. Set fire to the pot and pour oil. When the oil is 80% hot, pour in onion, ginger, garlic, minced beef, diced pickled pepper, peanuts, cooking wine, soup stock and crab, add salt, sugar, soy sauce, tofu and chicken essence, and pour in sesame oil when boiling.
Black pepper crab
Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, big one), bread oil or clear oil, black pepper (1) or coarse black pepper, salt.
Exercise:
1。 Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs.
2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder.
3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry.
4。 Add a little water, cover it, stew until cooked, and then evaporate the excess water with strong fire.
Stir-fried crab with Chili sauce
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.
Exercise:
1. Put the meat crab into a vessel and add a proper amount of white wine. After the crab finishes drinking, remove its cheeks, stomach and intestines and cut them into pieces;
2. Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces;
3. Set fire to the pot and let out the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and serve.
Features: hemp, fragrant and fresh.
Crab with butter and garlic
Materials:
Crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon).
Brewing juice:
Water (1/4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount) and corn flour (one teaspoon).
Exercise: "";
How to do it?