There are many kinds of crabs. Among them, Eriocheir sinensis is named after the thick hairs on the inner and outer edges of its claws. It is also called river crab and hairy crab. Hairy crabs, as a well-known food in China, taste very delicious. The famous ones are Yangcheng Lake Hairy Crab and Gucheng Lake Hairy Crab. The nutrition of crabs is very comprehensive, and autumn is the season to eat crabs. Here are some common practices of hairy crabs.

1. Steamed hairy crabs with beer

Ingredients: 4 hairy crabs, 1 can of beer, 1 soup of black vinegar, 1 teaspoon of sugar and 1 teaspoon of Jiang Mo.

Steps:

1. Brush the crab's abdomen and joints with a toothbrush and brush off the sediment. Tie up the flowers. Use the rope wrapped around the zongzi to make two turns left and right, up and down, and then tie a knot and tie it up. If you have time, you can also raise crabs and soak them in beer first. It is easier to deal with them by getting drunk first.

2. black vinegar+sugar+Jiang Mo, mixed into sauce and dipped in crab meat.

3. Half a can of beer is poured into the pot and boiled. Hairy crabs with their backs down, put them in a pot and steam for 1 minutes, then take them out.

4. The crab heart is inedible. Where is it? How to deal with it?

after the crab shell is opened, there is a hexagonal thing in the middle of the abdomen, which is the crab heart. Crab heart is very cold, don't eat it, just pick it off.

second, stewed hairy crabs with papaya

ingredients: hairy crabs 25g, papaya 1g, ginger 1g, clear soup 5g, salt 5g, chicken essence 3g and sugar 1g.

Steps:

1. Slaughter and wash the hairy crabs, cut the pawpaw into diamond pieces, and shred the ginger for later use.

2. Clean the pot, add clear soup, hairy crabs, shredded ginger and papaya, bring to a boil over high fire, and simmer for 15 minutes to taste.

3. Baked hairy crabs with carved flowers

Ingredients: hairy crabs, carved wine with carved flowers, ginger slices, perilla, crab vinegar and shredded ginger.

Steps:

1. The navel of the female crab is round and that of the male crab is pointed. Before eating, add half of the crab's light salt water to the basin and raise it for half an hour. It will spit bubbles and make it spit some dirty things. . Brush it with a clean toothbrush, and don't untie the rope.

2. Cut off the clean crab ring, and mix one-third of the carved flowers with two-thirds of water to make a bowl of wine juice. Pour the wine juice into the pot and add a few slices of ginger.

3. When the water boils, put the crab with its shell facing down. The one above is perilla bag, so you don't need it if you don't have it.

4. low heat, cover and cook for about 12 minutes until the wine is completely evaporated.

5. Put the live crabs that you don't eat for the time being in the original box, cover them with wringed wet towels, and put them in the refrigerator for three days.

4. Steamed hairy crabs with ginger wine

Ingredients: ginger slices, only hairy crabs, and one spoon of rice wine No.4.

Steps:

1. Wash the positive and negative crabs with a toothbrush.

2. Prepare the steamer and pour the water, and put the crab with the rope on the steamer.

3. pour ginger and rice wine into the crab.

4. turn on the big fire, turn the water to medium heat and steam for 2 minutes.