Male and female identification skills of crabs
As we all know, the best crabs are crab roe and crab paste, but crab roe is only available to female crabs and crab paste is only available to male crabs, so it depends on personal preference. At present, the hairy crabs on the market are basically the same, and they can't be seen at all from the appearance, but as long as we observe them carefully, they are still easy to identify. When choosing them, keep the following points in mind:
1, look at the abdomen
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The abdomen of male crab is triangular and pointed, while that of female crab is round or oval. This is the simplest and most convenient way to distinguish male and female crabs, and people can tell them with their eyes.
2. Look at the crab feet
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Female crabs only have fine hair on their first two legs, while male crabs are different. They have thick hair on all eight legs.
Step 3 look at crab roe
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Crabs are orange-red, and hard ones are crab yellow. Crabs with crab roe are female crabs, and crab roe is the ovary and egg cells of crabs. Generally, around September of the lunar calendar, the gonad of the female crab is mature and the crab meat is the most plump. Male crabs can't.
How to choose crabs?
Pick a crab and pinch its feet. Soft meat is not enough. Meat simply means that the meat is full and the claws have meat, so crabs are fatter. Hey, hey, you see, the crab seller doesn't look at crabs at all, just pinches their feet. The harder the crab's feet are, the better, otherwise it is called "soft-footed crab".
In addition to distinguishing between men and women, you should also know the following tricks:
Look at the color: crab back is the best, with blue light.
Second, look at the weight: the bigger the crab, the better. When you buy it, you can compare it to see which crab of the same size is heavier and more fleshy.
Third, look at the tail. Yellow crabs have thicker tails.
In the eighth month of the lunar calendar, the female crab is the fattest with yellow feet; Male crabs are the most fragrant in September of the lunar calendar, with a lot of crab fat. "However, the time to eat river crabs is relatively short, and the months of 10 and10 are the best, and it is better to eat female crabs in September of the lunar calendar.
Several home-cooked practices of crabs
After knowing how to choose crabs, we can buy them according to our own preferences, but how to make crabs taste more delicious also requires certain skills. The following small series will introduce you to the home cooking practices of several crabs. Let's learn from them!
First, steamed crabs.
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Ingredients: crab 400g, onion and ginger, seafood juice and ginger juice.
Steps:
1. Prepare crabs and wash the sediment with a brush.
2. Uncover the triangular cover, remove the dirt inside, cut the onion into sections, and slice the ginger for later use.
3. After cleaning, remove crab gills, stomach, etc. Or throw it away if you don't eat it when steaming.
4. Add water to the steamer, add onion and ginger slices, and steam the crab in the steamer for 15-20 minutes.
5. After taking out the pot, mix the seafood juice and ginger juice and dip them in the ingredients.
Second, crab casserole porridge
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Ingredients: 1 crab, 1 bowl of white rice, 3 cooked shrimps, cooking wine, salt, onion ginger, soy sauce and pepper.
Steps:
1. Prepare the ingredients, wash the crabs, cut the bottom cover in half, and remove the belly for later use.
2. The cooked shrimp is shelled and headed for use.
3. Take the casserole, add some water to boil, and add cold rice.
4. Bring to a boil with high fire, continue to cook with low fire 15 minutes, and stir with a shovel to prevent the pan from sticking.
5, add crabs, add cooking wine, ginger slices, and cook for 5 minutes.
6. Add the cooked shrimps to boil and turn off the heat for 3 minutes.
7. Add salt, pepper, soy sauce and sprinkle with chopped green onion.
skill
1. You can add some vegetables and cook them together, which is more nutritious.
Crabs should not be cooked for a long time.
Crabs are cold, add some ginger.
Third, stir-fry crabs
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Ingredients: 5 crabs, minced onion and ginger, salt, oil, pepper, cooking wine and soy sauce.
Steps:
1. Prepare crabs and clean them with a brush.
2. Steam on the pot for about 10 minutes, and chop the crabs into pieces for later use.
3, onion and ginger cut into pieces, hot oil pan, add onion and ginger and stir fry to give a fragrance.
4. Add the chopped crab pieces and stir fry for a few minutes, the color will become darker.
5, add salt, pepper, cooking wine and a small amount of soy sauce to taste, out of the pot.
What kind of crab is the best?
There are many kinds of crabs. Although they are all crabs, different crabs have different nutritional values and tastes. The following small series will push several delicious crabs for everyone!
1, blue crab
Blue crab is one of the precious aquatic products in China. Its meat is delicious and unique, and its nutrition is extremely rich. It is considered as a delicious food at the banquet, which has high edible and medicinal value. Especially the female crab with mature gonads after mating has the reputation of ginseng in the sea and is an advanced tonic for pregnant women, young and old, and the infirm. The cream crab is rich in protein and vitamins, which has the effect of removing blood stasis and promoting digestion, and is helpful to the recovery after illness, as well as the recovery from traumatic injury. Cream crab is suitable for chopping and cooking or porridge.
2. Portuguese fish
Swimming crab, commonly known as "white crab" in some places. Portunus trituberculatus is the most common marine crab species in northern China. There is plenty of meat, which is abundant in summer and early autumn. Portunus crab is named after its back shell is shaped like a shuttle and its whole body is blue-gray. Its meat is delicious, rich in vitamin A, high in protein and fat, and rich in minerals such as calcium, phosphorus and iron.
Portunus trituberculatus has the effects of clearing away heat and toxic materials, nourishing bone and marrow, nourishing tendons and promoting blood circulation, dredging channels and collaterals, benefiting limbs and relieving pain, nourishing liver and yin, and replenishing gastric juice. It has a certain therapeutic effect on congestion, injury, jaundice, waist and leg pain, rheumatoid arthritis and other diseases. Portunus is suitable for steaming or chopping to make other dishes.
3. Rare crabs
Treasure crabs are found in Alaska, Northern California, Washington and other waters. They are large in size, with very high meat yield, compact in meat quality, delicious in taste and slightly sweet. Rare crabs change their shells every autumn and enter the high-yield season in winter. At this time, rare crabs have a lot of meat and low prices.
Rare crabs are suitable for cooking with meat or chopping and frying. Because rare crabs are big and fleshy, they are suitable for cooking after being cut into pieces, and all kinds of cooking methods can be used. They are all delicious.
4.king crab
King crab is also called king crab, stone crab or rock crab. Its feet are rich in nutrients such as protein and trace elements, which have a good nourishing effect on the body. Eating crabs is beneficial to the recovery of tuberculosis.
5, orchid crab
Orchid crab is called orchid crab because its claws and feet are blue, which looks like orchids. The sea area near Hainan Island in China is rich in resources. Orchid crab has a bluish gray back shell with white spots, and the end of each foot is bright blue. Orchid crab is suitable for steaming, and its meat is white and firm, tender and delicious.
6.red crab
Red crab is reddish brown and white mottled, with an axe-shaped carapace, a serrated front end and a pair of long, thick claws. Red crab has thin skin and thick meat, and the meat is white and delicious. Red crab is the most popular sea crab. She is produced in the southern coastal area of China, and has a firm and delicious taste. Because she is a real sea crab, it can't be farmed artificially, so it is the most precious. Red crab is suitable for frozen crab or baked crab.
7, sand mother crab
The so-called sand mother crab refers to the female crab in this kind of crab. The shape of the mother crab is very small, and its shell is grayish brown, which is very similar to the color of the sand in Haiti. The front edge of the crustacean is serrated and its claws are small. It is the most common species of sea crab on the market. Suitable for cooking and frying. The meat is tender and delicious, making people want to swallow their tongues. October is the best season to eat this crab every year. The crab meat is tender and juicy, and the crab yellow is full, which is suitable for steaming or making crab yellow dishes.
8. Hairy crabs
The best time for Yangcheng Lake hairy crabs to eat crabs is September,1October, 1 1 month. After entering 10, it has become the world of male crabs. At this time, crab crab's navel is sharp and firm, which is the best season to eat crab meat. Hairy crabs are a kind of river crabs. The content of protein and vitamin A in Eriocheir sinensis is higher than other breeds, which is the most suitable steaming method.
Yangcheng hairy crabs are delicious, and steaming can highlight their delicious original flavor. Diners should smell crabs before tasting them to identify the authenticity. Yangcheng hairy crabs have a fresh spring-like fragrance. Rinse your mouth with ginger tea before eating, and then eat it with red Zhejiang vinegar to taste the most delicious hairy crabs.
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Nutritional value of crabs
Crabs are rich in vitamins.
Crab is rich in nutrition and contains many vitamins, among which vitamin A is higher than other terrestrial and aquatic animals, vitamin B2 is 5-6 times higher than meat, 6- 10 times higher than fish and 2-3 times higher than eggs. The content of vitamin B 1 and phosphorus is 6- 10 times higher than that of common fish. Every 65438 000g of crab edible part contains 65438 07.5g of protein, 2.8g of fat, 65438 082mg of phosphorus, 65438 026mg of calcium and 2.8mg of iron. Crab shell is not only rich in calcium, but also contains crab red and crab yellow
Crab contains a special kind of chitin.
Many studies have shown that crab shells contain a substance called chitin, from which a substance called ACOS-6 can be extracted. Its nature is low toxic immune activation, which can inhibit cancer.
3. Crabs are rich in protein and trace elements.
The content of protein and cool elements in crabs is also very rich, which has a good nourishing effect on the body. At the same time, crabs also have an anti-tuberculosis effect, and eating crabs is of great benefit to the rehabilitation of tuberculosis.
4. The heat of crabs
The average calorie of the edible part of crabs per100g is about 95 calories, which is relatively low, but we should be careful not to eat too much when losing weight. If you want to consume the heat absorbed by eating100g crabs, you need to swim for about 5 minutes, or jump rope 13 minutes, or jog for 9 minutes.
Crabs can nourish tendons and qi, harmonize stomach and digestion, dissipate heat and dredge collaterals, relieve depression and disperse blood. The whole crab can cure evil spirits in the chest, stagnation of blood stasis, fracture of bones and muscles, swelling and pain on the inclined plane; Treating postpartum abdominal pain with cooking wine and food, lochia is endless; Crab shell for treating lacquer sore. It is suitable for traumatic injury, broken tendons and bones, swelling and pain due to blood stasis, puerperal placenta residue, weak pregnant women in labor, and retained afterbirth, especially for crab claws. Usually, people with spleen and stomach deficiency and cold, thin stool, abdominal pain, cold and cold, wind disease and intractable skin itching are not suitable for eating; Women with menorrhagia, dysmenorrhea and pregnancy should not eat crabs, especially crab claws.
Eating taboos of crabs
If you ignore some details when eating crabs, it may lead to abdominal pain, diarrhea, nausea and vomiting, so pay attention to the following taboos for eating crabs and you can eat crabs healthily and deliciously!
1, river (lake) crabs should be steamed thoroughly and cooked, and crabs should not be eaten raw.
River (lake) crabs feed on animal carcasses or humus, so the body surface, gills and gastrointestinal tract of crabs are covered with various bacteria and sludge. Some people don't get sick because they didn't wash the crabs clean, or because they ate drunken or pickled crabs raw and ate germs or parasites in crabs. Steamed before eating, there will be no such problem.
2, river (lake) crabs should eat fresh, dead crabs should not eat.
After the death of Eriocheir sinensis, the rigidity period and autolysis period are greatly shortened, and the bacteria in the crab will multiply rapidly and spread into the crab meat, causing vomiting, abdominal pain and diarrhea. Fresh crab shells are bluish-black, shiny, with full navel and Bai Jie abdomen. But the shell of the dying crab is yellow, and the crab's feet are soft, so it is difficult to turn it right.
3, crabs should be steamed and eaten now, do not store.
If you can't finish eating, the rest must be kept in a clean, cool and ventilated place. When eating, be sure to return to the pot and cook it thoroughly.
4. Don't chew crabs.
When eating crabs, you should pay attention to four things to be removed after opening the lid: remove the crab stomach, that is, the triangular bone package in the crab lid, eat the crab lid first, dig out the crab stomach in the middle with a spoon, and gently suck out the crab yellow wrapped outside. Be careful not to suck through the stomach of a crab with a triangular cone in the middle. If there is dirty sand in it, discard it. After eating the crab cover, it's crab's turn. First, cut off the extra crab feet and mouth with scissors.
5, eat less, not too much.
Crab meat is cold, and people with spleen and stomach deficiency should pay special attention to avoid abdominal pain and diarrhea.
6, five types of patients are not suitable for eating.
Patients with cold, fever, stomachache and diarrhea. Patients with chronic gastritis, duodenal ulcer, cholecystitis, cholelithiasis and active hepatitis. People with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or not because of the high cholesterol content of crab roe. People with allergic constitution and people with spleen and stomach deficiency and cold are not suitable for eating.
Tip: Crab-like food.
Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta, otherwise food poisoning will occur. Don't drink cold drinks when eating crabs, it will cause diarrhea.