There are rules for eating crabs.

Crab selection should choose the color dark green, but flower crab, Prince crab except, these two are not dark green.

The color of the crab should be glossy and the head should be uniform. Meat crabs have a pointed inner shell navel and lamb crabs have a rounded pointed inner shell navel. There is a folk saying: September to eat lamb crab, October to eat meat crab. In spring, it is best to eat flower crab, prince crab, hairy crab. This is to know what season, what month to eat what crab la.

Two: crab cooking methods are similar,

Nothing more than the following:

One, drunken crab:

Buy back the crab first into the water on the 2 days, so that its body excreta drain, and then from the water out of the water on the pendulum on the 1 day not to feed the water, and then the mouth with the wine into the mouth, add the right amount of salt, cooking wine, green onions, ginger and sugar, loaded into the small altar with a sealed lid, and then into the refrigerator freezer. Into the refrigerator freezer, 1 week later can be taken directly to eat, no need to boil, can also be stewed chicken or pigeon with drunken crab, its soup thick, nutritious.

Two, crab fried rice cakes:

Wash live crab cut into cubes, rice cakes cut into strips, crab meat after oil pulling plus onion, ginger and rice cakes **** fried.

Three, pepper salt fried crab:

Fresh net crab cut into pieces, with onions, ginger, cooking wine impregnated for a few minutes, drag the powder into the frying pan fried, sprinkled with pepper salt and green and red pepper grains mixed and loaded with pots, the color, smell and shape of the best.

Four, tofu braised crab:

Wash the live crab shell and umbilical cord, divided into two, wrapped in wet powder, into the frying pan fried to golden, plus tofu, ginger, green onions, salt, soy sauce and other braised flavor can be.

Five, crab and crucian carp soup:

Crab cut into two pieces, and fried yellow live crucian carp **** placed in a casserole simmering on a low flame for 1 hour, plus green onions, ginger, salt, goji berries, that is, into.

Three:

Based on your mention of flower crabs, meat crabs, lamb crabs, the following three kinds of crabs specific practices:

1.

Flower crabs:

Recommended "stir-fried flower crabs"

1.flower crabs cut into pieces, usually 2 two heavy crabs cut into two pieces

2. Prepare ginger and scallions

3. Heat oil in a frying pan, add a few slices of ginger

4. Add crabs and stir-fry them

5. When they are cooked, add ginger and scallions and stir-fry them

6. Pour in a small amount of cornstarch and salt and stir-fry them, then cook them and take them off the pan.

Tips:

Select the fat crab, lamb flower crab, how to stir fry is fragrant.

The crab should be while fresh to fry, because, legend has it that the crab will generate a kind of enzyme that is vegetative to the human body after death.

2.

Meat Crab:

Recommended "Pot Meat Crab"

Ingredients: 2 meat crabs? About 750g

150g of rice potpourri

30g of fresh shrimp

30g of fermented fish maw

30g of ham

30g of mushrooms

30g of green beans

10g of pickled chili pepper

5g of ginger

10g of garlic

20g of green onion in horse's ear

Ma. Ear onion 20 grams

Salt, pepper, cooking wine, monosodium glutamate, fresh broth, dry and wet starch in moderation

Refined oil 1500?About 100 grams

Methods:

1, meat crabs slaughtered, clean, chopped off the tip of the foot, chopped into small pieces; fresh shrimp washed and cleaned, with salt, pepper, cooking wine, water starch and catching the paste; fish maw washed and cleaned, cut into rhombus-shaped slices; Ham, mushrooms are sliced; green beans cleaned; with fine salt, pepper, cooking wine, monosodium glutamate, fresh broth, wet starch and other pairs into the sauce. All standby.

2, frying pan on the fire, into the refined oil is hot, first into the pickled chili pepper section, ginger, garlic and horse ear onion incense, and then into the shrimp slippery, then into the fish maw slices, slices of ham, slices of mushrooms and green beans stir-fried, cooked into the sauce, to be thickened cooked into a large bowl after the pot.

3, the net pot on the fire, into the refined oil is hot, the crab patted evenly dry starch, into the pot fried, pick up and set into the plate, and then will be broken into small pieces of the pot, put into the frying pan until the golden crispy, pick up and set into the plate, along with a large bowl of the table, and then in front of the guests face, will be the bowl of soup and the contents of the dish poured in the crab pieces and the pot of the pot, that is to become.

Features:The crab meat is tender and the potpourri is crispy.

3.

Lamb Crab:

Recommended "Steamed Lamb Crab"

Ingredients:

Accessories:

Accounts:

Lamb Crab 3 about 1000 grams.

Seasoning: 5 slices of ginger, 1 tablespoon each of ginger paste, Zhejiang vinegar and peanut oil, 2 green onions, 3 teaspoons of salt, 1 teaspoon of sesame oil.

Practice:

1. Slaughter the crab, take out the crab roe, put it into a bowl, add 0.5 tablespoon of oil and mix well. Remove the upper section of the crab claws and arrange them in a plate. Place the crab melons with the body on top of the two ends and arrange them in two fan-shaped rows (one end of the crab body facing outward and one end of the claws facing inward).

2. 4 crab chelae in front of the section on the crab claw, the other 2 and then placed on the top of the first 4, dripping oil 0.5 tablespoons of refined salt, ginger, green onion strips, the crab cover face down on all sides, into the steamer

Features:

This dish is fresh and tasty, one of the "top ten seafood" of the Cantonese cuisine.