I go to the seafood market at 5 am to buy fresh crabs. If I come late, I can't buy good crabs, so I have to buy some others to pick the rest. Hehe, it makes sense that the early bird has food.
After buying it, put the crab in the basin. The amount of water should drown the crab and choke it, or you will struggle to hurt your hand when washing crabs. I suggest you wear gloves. When washing, use the special toothbrush in the kitchen to clean the front, back, mouth and claws of the crab. Finally, carefully remove the holster that binds the crab. If the rubber band is not removed and heated, it will produce harmful substances. I suggest you delete it.
Put the washed crab claws face up, neatly on a large flat plate, and then sprinkle a little salt evenly on the crab (salt can help it steam more delicious, and it can maintain the original flavor and fragrance of the crab without the help of ginger, garlic and aniseed. You can try to see if what I said makes sense, but remember that it is a small amount, and too much will be counterproductive)
When you are ready, put the crabs in the steamer. Fresh crabs are so fragile now that you can't help sighing that life is impermanent. Let's just say that it is the ecological balance of nature and the delicious food in people's mouths.
After the crabs in the steamer are steamed on medium heat, steam on low heat for 5 minutes, then turn off the heat and let stand for 5- 10 minutes to taste delicious. Do not steam for too long. For too long, crab meat will lose its real delicacy after losing water. See if this crab is appetizing.
Open a crab for everyone to see. There is crab roe and crab meat is full. Although this crab is not the largest, its meat is fresh and tender, and its mouth is fragrant. It's really the top grade in food!
Economic value:
Rich in meat, full of fat paste, delicious and nutritious. Every100g of crab contains protein14g and 2.6g of fat. Fresh food is mainly steamed, and salt can also be added to "choking crab" and crab sauce. After being rinsed and dried, crab eggs become "crab eggs", all of which are top-grade seafood.
The warm temperate perennial crab is the largest crab in China. He is good at swimming and dredging, often lurking near the seabed or estuary, fierce and aggressive, with strong reproduction and rapid growth. At the end of March, crabs swam to shallow water to lay eggs, and the largest individual of spawning crabs reached 750 grams. The peak of spawning is in the middle and late April, and it usually takes three years from the first juvenile crab stage to the mature stage. Female crabs account for more than 80% in inshore spawning grounds, but there are more male crabs in the open sea, and the main fishing season is in April. According to the old fisherman, the temperature in the wintering period or the water temperature in the wintering field has a great influence on the catch of Portunus trituberculatus. Before and after Grain Rain, crabs were the most plump. Although they could be caught in autumn, they were not plump (but before wintering, male crabs were particularly plump and plump, so they were called "stubble male crabs"). Male crabs are commonly called "pointed umbilicus", immature male crabs are called "hooked umbilicus", and female crabs are commonly called "round umbilicus". Female crabs are better, and big crabs with eggs are also called "pomegranate yellow". The market prices of male crabs and female crabs are quite different. Crab meat is white, fleshy, tender, smooth and delicious. In particular, the shredded pork with two pincers' pincers' feet is smooth and sweet, fragrant with crab yellow, unique in food, and has a long-standing reputation, ranking first in seafood. As Li Yu said in the Qing Dynasty, "The crab is fresh, fat, sweet and greasy, as white as jade and as expensive as gold, and everything is offered." Every100g of meat of Portunus trituberculatus contains protein14g, 2.6g of fat and some other nutrients. The general eating method is steaming, and the meat is dipped in Jiang Mo vinegar juice, with alcohol, which has a unique flavor. Bai Juyi, a great poet in the Tang Dynasty, said that "the bear's paw is rotten in Luzhen, and the seafood crab pinches", and compared the crab's paw to the bear's paw. In addition to fresh food, it can also be dried into crab rice, ground into crab paste, pickled whole crabs (marinated crabs) and canned. Crab shell can be used as raw material of chitin, and the economic benefit is very considerable.
Due to overfishing in recent years, the natural resources of Portunus are also decreasing. In order to meet the market demand and properly protect resources, artificial farming has been carried out in some coastal areas in recent years. According to reports, the earthen pond is the most suitable for breeding. The structure of the pond is similar to that of the intensive shrimp pond, and the area is suitable for small and medium-sized ponds. The water depth is 1.5 m ~ 2 m, and the water quality remains good. Spread coarse sand and a hidden place at the bottom of the pond to let it live. The seedlings of the same specifications must be stocked in the same nursery pond to avoid killing each other. Another method is to store the caught lean crabs in a soil pond after mating in autumn, and feed them to small miscellaneous fish and shellfish to promote fattening and harvest them in early winter.
Nutritional value:
Portunus is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in winter, generally weighing about 250 grams, up to 500 grams. The red mud of the female crab is covered and tastes excellent. Swimming crab can be eaten fresh, steamed, fried or fried, or stewed in bean paste, or fried with crab to make rice cakes, pickles and tofu, which are common dishes on the table of residents in coastal areas. It can also be pickled, that is, the fresh Portunus trituberculatus is soaked in brine and can be eaten in a few days, commonly known as "fresh wind catching crabs". In the past, due to the high yield of Portunus trituberculatus, fishermen often chose live crabs covered with paste, put yellow in bowls, and let them solidify in the wind, rain and sun to become "crab yellow cakes", with excellent flavor, but low yield, which is difficult for ordinary people to taste.