Nutritional value of Portunus trituberculatus
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.
Edible value of Portunus trituberculatus
Nourishing anti-tuberculosis
Tips for selecting Portunus trituberculatus
Look at the vitality: the crab belly turns over quickly;
Look at the crab shell: bright blue meat is thick and firm;
Look at the navel: the protruding cream is full of fat;
Weight: Crabs with heavy hands are fatter.
Portunus trituberculatus Jpg pliers have no fluff or little fluff, and their vitality is not enough; If the crab turns over and can't come back, its vitality will be poor; Most of the navel depressions are lack of fat. The female crab is in the umbilical cord, and the male crab is in the umbilical cord. Selecting female crabs in September, and selecting male crabs after 10; Crabs with heavy hands or hands are fatter.
Storage skills of Portunus trituberculatus
There is a way to preserve fresh sea crabs: put them in a clean container, mix two broken eggs with brown rice, sprinkle some black sesame seeds, pour this mixture into the container, submerge the crab shells, and then cover the container with dark cloth, which is breathable but not light-tight. This can prolong the survival time of crabs and make them taste fatter and fresher.
If you don't want to go to so much trouble, you can just put the sea crab in a basin with a little shallow water, add a breathable cover, or tie the crab legs, or you will climb away.
If it is chilled sea crab, it can be stored in the freezer for about 1-3 months. But be careful not to thaw again.
Cooking skills of Portunus trituberculatus
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". 1. Crabs are salty and cold, and they are scavengers. Therefore, when eating, you must dip in Jiang Mo vinegar juice, dispel cold and sterilize, and it is not suitable for eating alone; 2. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating; 3. Immature crabs such as drunken crabs or pickled crabs should not be eaten, and should be steamed before eating; Cooked crabs stored for too long are not suitable for eating; Do not eat with tea, and avoid drinking tea when eating crabs and within 1 hour after eating crabs; Crab fertilizer is the ripe season for persimmons, so we should pay attention to avoid mixing crabs and persimmons. 4. Pay attention when choosing crabs: they must be alive and flexible. After the crab is turned over by hand, it can be turned over immediately. A good river crab can keep spitting and making noises. 5. crab cleaning: first, pour a small amount of white wine into the crab bucket to remove the fishy smell. When the crab is slightly unconscious, use the back of a spatula to stun the crab, quickly grasp its back with your hands, and brush it toward the flat crab abdomen with a brush. Don't miss any corner. After checking that there is no silt, throw it into another bucket and rinse it with clear water. 6. Avoid eating raw crabs and undercooked crabs. Although there is a folk saying that it is not advisable to eat crabs alive; 7. Crab meat is delicious and nutritious, but dead crabs are not suitable for eating; Because crabs like to eat decaying materials such as animal carcasses, they often carry pathogenic bacteria and toxic substances in their gastrointestinal tract. Once they die, these bacteria will multiply. In addition, crabs also contain more histidine, which is easy to decompose and can produce histamine and histidine-like substances under the action of decarboxylase. Especially when crabs die, histidine decomposes faster, and the longer the crabs die, the more histidine accumulates in the body. When histidine accumulates to a certain amount, it will cause poisoning.
Dietary taboos of Portunus trituberculatus
Crabs should not be eaten with sweet potatoes, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta. Eating crabs without cold drinks will cause diarrhea.
Edible suggestions of Portunus trituberculatus
1. Keep the live crabs in light salt water for half a day, and then brush the crab shells with a brush.
2. Wash the steamed crabs for later use; When frying crabs, shell them and cut them into large pieces for later use. Crabs can be steamed or fried after cooking wine. Put some white wine in crab water to get rid of fishy smell, and crab meat is more delicious.