Eating crabs in sophisticated restaurants and residential homes, often equipped with a set of special tools, such as a small hammer, small pincers, with a hook of the stick and so on to eat up very convenient, and can be a little bit not spoiled. If you don't have this condition, you can't engage in eating, resulting in waste. In particular, there are many compartmentalized hard skin in the crab body, the meat of which is very inconvenient to eat, and it is a pity that people often chew and spit it out casually. The crab body should be broken into two pieces, respectively, the yellow eaten, and then gently bite the crab body with teeth, so that the grid is split into two pieces. The white meat of each piece can be picked out with chopsticks without being spoiled at all. For crab legs, you should bite off the lower leg and the other end of the thigh, so that the thigh forms a tube, or use chopsticks to tip out the meat, or suck the meat out whole with your mouth.
Steamed river crabs
Main ingredient: river crabs
Seasoning: balsamic vinegar, ginger, peppercorns
Practice:
1. Wash the ginger and cut it into pieces, and put it in a vessel and pour in the balsamic vinegar and mix it well;
2. Rinse the river crabs with water, and put them into the steamer to add a few peppercorns and steam them for 7-8 minutes. Put it into a plate and dip it into the ginger vinegar sauce to eat.
Features: Crab meat is tender and nutritious.
Teach you a trick: when cleaning river crabs, first put the river crab into light salt water, prompting it to spit out the dirt in the abdomen, and then put it into the water generally to clean two to three times.
Spicy small river crabs
Practice:
1. Brush the small river crabs clean, and then fry them in oil for about a minute until golden brown;
2. Stew the crabs for a little while (about three minutes), and then add ginger and green onion, as well as the secret spices, when they become flavorful.
Eating method: put on plastic gloves, first break off the crab legs with your hands, and eat them with pincers; then break open the crab shells, remove the navels, and eat the crab yolks (red when cooked) or crab paste.
Taste: eat mainly eat crab yolk or crab paste, very tender, with a slight spicy, salty flavor, fragrant very attractive. However, when eating actually do not have to eat what is very full of flavor, it is more important to eat a kind of fun of life.
Nutritional value: Autumn is the right time to eat crab. Spicy small river crab protein-rich, low-fat, nutritious, especially suitable for young people's taste. There is no unsuitable crowd, except for individual allergic to this dish.
Spicy River Crab
Practice:
1. First clean the river crab, remove the navel, dehydration, and then break the crab;
2. Crab over the oil on one side and put aside to be used, and then in the pot into the onion, ginger, dry chili, while frying the side of the fried;
3. Crab will be put into the pot, the side of the fried until crispy, into the monosodium glutamate, salt, add water mill rice cake, clear bamboo shoots, dripping sesame oil, can be out of the pot, out of the pot, pay attention to organize a good dish, the crab cover to the crab, so that the end out of the shape of the crab is very complete.
Eating method: you can just clip and eat, it is best to eat with some wine.
Taste: this dish is made with great care, so that one can not see that it is a cut river crab; it tastes very fragrant, with an endless aftertaste.
Nutritional value: crab yolk (female crab) or crab paste (male crab) is very rich in protein and contains less fat.
River crab potatoes
Practice:
1, potatoes steamed on the pot, peeled, pressed into velvet puree
2, crab cut into pieces, patted crab pincer ham
3, the oil burned 60% hot, medium heat, the crab will be deep-fried to a golden brown fish out
4, the pot into the taste of the good beauty of the family Szechuan sauce appropriate amount of frying out of the
5, the pot poured a little When the mashed potatoes are stir-fried to a sandy state, put in the ham, small intestines and other auxiliary ingredients you like, stir-fry a little, and then pour it on the crab
The Yummy Homemade Szechuan Sauce is fresh, salty, and mildly spicy, and it can be used for mixing noodles, spreading bread, and making a variety of home-cooked dishes.
Tips:
1, crab is cold, people with cold spleen and stomach should eat as little as possible, so as not to cause abdominal pain, diarrhea. Eat can be dipped in ginger vinegar sauce. People suffering from high blood pressure, coronary heart disease, arteriosclerosis should try to eat as little as possible crab, so as not to increase cholesterol. So, the crab is not so free and easy to eat.
Spicy Crab
Practice: by more than 20 kinds of Hubei countryside natural spices and 3 kinds of Chinese herbs put together by slow fire carefully boiled. The secret sauce, which has been passed down uniquely from four generations of Crab Old Song, is used.
Eating method: Feel free.
Taste: The reddish soup, the golden crab shells and the aroma coming from the nose are all very attractive. When you pick up a piece and put it in your mouth, the three flavors blend together to create an indescribable aroma and an irresistible spiciness.
Sea Drunken Crab
Raw materials: 500 grams of live river crabs
Seasoning: Huadiao wine, Daqu wine, salt, sugar, green onion knots, ginger, peppercorns, Chen Pi moderate amount
Practice: water with salt, sugar, peppercorns boil, cooled with Huadiao wine, Daqu wine and mixing to make the drunken brine. Wash the live river crab, drain the water. Take the size of a clean container 1, the bottom of the first onion knot, ginger and peel, into the live river crab, the top and then put on the green onion, ginger, peel, pressure on the weight to join the drunken brine seal, put in the freezer for 4 days can be eaten. When serving, cut into cubes and pile up, pour in a little drunken marinade.
Features: aromatic, no fishy, fresh crab flavor