2. Tips for eating crabs. In order to pay attention to hygiene and prevent poisoning, crab-eating must do the following:
(1) Do not eat dead crabs. Once the crab dies, the hidden pathogenic microorganisms will quickly invade the muscles and multiply in large numbers, and it is easy to suffer from intestinal infectious diseases or acute food poisoning after eating. At the same time, when dead crabs autolyse and deteriorate, various amino acids in protein are easily decomposed to produce toxins.
(2) Do not eat raw crabs. Because the river crab is the intermediate host of paragonimiasis, it often parasitizes the larvae of paragonimiasis in its viscera or muscles. Once it enters the human body, it may be infected with paragonimiasis. As for drunken crabs, all crabs should be immersed in drunken juice during processing, and strict hygiene inspection should be carried out before sale. Only after passing the test can they be listed.
(3) Do not eat dirty crabs. Eriocheir sinensis lives in the sludge, and is addicted to carrion and rotten meat. The crab body is often covered with dirt, and the stomach often stores rotten substances and some pathogenic bacteria. Therefore, the Eriocheir sinensis should be washed in clean water, let it spit out dirt, empty feces, and then cook before eating.
(4) Steam thoroughly and cook thoroughly. The experiment shows that the pathogenic microorganisms and larvae of Paragonimus can only be killed if the river crab is boiled in boiling water for more than 20 minutes. The ripe carapace of the river crab is red.
(5) Four before eating. Get rid of the crab stomach. The crab stomach is located at the front end of the head and chest, and it is a triangular sac, which contains sludge and carrion. Second, remove the crab intestines. The intestine of Eriocheir sinensis is very short, one section is buried in the gonad, and the other section runs through the abdominal wall of the crab navel, which is a black strip. Three except crab gills. Crab gills are located on both sides of the head and chest, often with dirt and even parasites attached. Except the heart, the heart is located in the center of the head and chest and is a hexagonal cyst. In addition to the above, you should pay attention not to drink a lot of water after eating crabs, so as not to cause diarrhea.
3. Cooking method. There are many ways to eat river crabs, including steaming, frying, noodle dragging and so on. They can also be processed into various delicacies and snacks, such as steamed crabs, noodle dragging crabs, stir-fried whole crabs, drunken crabs, jade plate crabs, fragrant fried crab boxes, hibiscus chrysanthemum crabs, whole crabs with minced chicken, bad crabs and crab meatballs.
How to eat river crabs
There are many ways to eat crab, such as making crab powder, fried noodles, burning crab paste, hibiscus crab balls and so on. The most delicious and unique flavor is steaming. That is, take fresh fat crabs, wash them and steam them in cages. Time depends on the size of the crab, about 20-30 minutes, the color must turn red, but it should not be overdone to avoid losing freshness. When eating, depending on personal habits, it can be dipped in ginger vinegar (Jiang Mo is placed in vinegar), and a little sugar is better. Some people like to add soy sauce, it depends on personal preferences.
Eating crabs in elegant restaurants and at home, you always have a set of special tools, such as a small hammer, pliers, a hook, etc. It is very convenient to eat and can not be ruined at all. If you don't have this condition, you can't do it when you eat it, which will cause waste. In particular, there are many hard skins on the crab body, and the meat is very inconvenient to eat. It is a pity that people often chew and spit it out. You should break the crab body into two pieces, eat the yellow separately, and then gently bite the crab body with your teeth to make the grid cut into two pieces. You can use chopsticks to pick out the white meat from each piece of grid, without spoiling it at all. The crab leg should bite off the calf and the other end of the thigh to make the thigh tubular, or use chopsticks to push out the meat, or suck it with your mouth to suck out the whole meat.
Steamed crab
Ingredients: Eriocheir sinensis
Seasoning: balsamic vinegar, ginger and pepper.
Practice:
1. Wash ginger and cut it into powder, put it in a vessel and pour in balsamic vinegar and mix well for later use;
2. Wash the crab with water, put it in a steamer, add a few prickly ash, steam for 7-8 minutes, take it out, put it in a plate and dip it in ginger vinegar juice.
Features: The crab meat is tender and nutritious.
Teach you a trick: when cleaning the river crab, first put it in light salt water to make it spit out the dirt in its abdomen, and then put it in clean water for two or three times.
Spicy small river crab
Practice:
1. Wash the small river crab first, and then fry it in strong oil for about one minute until it is golden yellow;
2. Stew the crab a little (about three minutes), and when it tastes, add ginger, onion and secret spices.
How to eat: bring plastic gloves, first break off the crab legs with your hands and crush them with pliers to eat; Then break the crab shell, remove the umbilicus, and eat crab yellow (red when ripe) or crab paste.
Taste: when eating, I mainly eat crab roe or crab paste, which is very tender, slightly spicy, salty and delicious, and very attractive. However, when you eat, you don't have to eat anything full, but more importantly, you can eat a kind of fun of life.
Nutritional value: autumn is the time to eat crabs. Protein, a spicy crab, is rich in fat and nutrition, which is especially suitable for young people. There are no unsuitable people, except a few who are allergic to this dish.
Spicy river crab
Practice:
1. First clean the river crab, remove the crab navel, dehydrate, and then break the crab;
2. Put the oiled crab aside for later use, then put the onion, ginger and dried Chili in the pot and fry it while frying;
3. Put the crab into the pot, stir-fry it until it is crispy, add monosodium glutamate and salt, add rice cakes with water mill and bamboo shoots, and drop sesame oil, and then take out the pot. After taking out the pot, pay attention to sorting out the prepared dishes, and cover the crab on the crab to make the shape of the crab very complete.
How to eat: you can eat it directly with it, and it is best to eat it with some wine.
Taste: this dish is very exquisite, so people can't see that it is a cut river crab; It tastes very delicious and has an endless aftertaste.
Nutritional value: Crab yolk (female crab) or crab paste (male crab) protein is very rich and contains less fat.
Eriocheir sinensis potato
Low production method:
1, potatoes are steamed in a pan, peeled and pressed into a paste.
2. Cut the crab into pieces and break the ham with crab claws.
3. Burn the oil to 60% heat, fry the crab until golden brown and remove it.
4, put the pot into the delicious home Changchuan sauce and stir well.
5. Heat a little oil in the pot. When the mashed potatoes are fried to a sandy shape, you can add your favorite accessories such as ham and small intestine, stir-fry them slightly, and pour them on the crab.
The delicious Meijia Changchuan sauce has the characteristics of fresh, salty and slightly spicy, and can also be used for mixing noodles, spreading bread and cooking all kinds of home cooking. Adding it when making crabs can make the crabs taste more delicious.
● Tips:
1, crabs are cold, and people with spleen and stomach deficiency should eat as little as possible to avoid abdominal pain and diarrhea. You can dip it in Jiang Mo vinegar when you eat it. People with hypertension, coronary heart disease and arteriosclerosis should eat crab roe as little as possible to avoid increasing cholesterol. Therefore, crabs are not so laissez-faire to eat.
Sautéed Crab in Hot and Spicy Sauce
Practice: More than 20 kinds of natural spices and 3 kinds of Chinese herbal medicines in rural Hubei were put together and carefully boiled by slow fire. The secret sauce is made by four generations of Xie Lao Song.
How to eat: Feel free.
Taste: The bright red soup, the crab shell in Jin Shanshan and the fragrant smell are particularly attractive. Pick up a piece and put it in your mouth, and the three wonderful flavors will blend together to form an unspeakable fragrance and an irresistible spicy taste.
Sea drunk crab
Raw material: 500g live river crab.
Seasoning: Huadiao wine, Daqu wine, salt, white sugar, onion, ginger, pepper and dried tangerine peel.
Production: add salt, sugar and pepper to clean water, boil, cool, add carved wine and Daqu wine and mix well to make drunk brine. Wash live river crabs and drain. Take a clean container of moderate size 1 container, put the onion knot, ginger and dried tangerine peel at the bottom first, put the live river crab on it, put the onion, ginger and dried tangerine peel on it, press a heavy object, add drunk brine and seal it, and put it in the refrigerator for 4 days before eating. When eating, cut it into pieces and pile it up, and pour a little drunk brine.
Features: fragrant and fishy, delicious crab flavor.