2, eating crab notes. In order to pay attention to health, to prevent poisoning, eating crab must do the following:
(1) do not eat dead crab. River crab once dead, hidden pathogenic microorganisms in the body will quickly invade the muscle, and a large number of reproduction, food is very susceptible to intestinal infectious diseases or acute food poisoning. At the same time, the dead crab autolytic deterioration, protein in the various amino acids are very easy to decompose and produce toxins.
(2) Do not eat raw crab. Because the river crab is the intermediate host of schistosoma, in its viscera or muscle often parasitized with schistosoma cysticercus larvae, once into the human body, there is a possibility of infection with schistosoma. As for drunken crabs, all crab bodies should be dipped into the drunken juice during processing, and strict hygiene checks should be carried out before sale, and only after passing the laboratory tests can they be put on the market.
(3) Don't eat dirty crabs. River crabs are born in the sludge, but also eat rotten meat, the crab body is often sticky with dirt, the stomach is often stored in the spoilage of substances and some pathogenic bacteria, so the river crabs should be placed in the water to scrub clean, so that it spit out the dirt, empty feces, and then cooked and then eat.
(4) Steaming and cooking. Tests have shown that steaming river crabs in boiling water for more than 20 minutes can kill pathogenic microorganisms and larvae of Schistosoma lungworm cysts in the crabs. The shells of river crabs appear red when they are cooked through.
(5) before eating four except. A remove crab stomach. Crab stomach is located in the front of the head and chest, is a triangular capsule, the inner package of sludge, carrion. Secondly, the crab intestines. River crab intestines are very short, a section buried in the reproductive glands, the other section through the crab umbilical abdominal wall, a black strip. Three remove crab gills. Crab gills are located on both sides of the cephalothorax, often with dirt, and even attached parasites. The heart is located in the center of the cephalothorax and is a hexagonal capsule. In addition to the above, after eating crab should pay attention not to drink a lot of water, so as not to cause diarrhea.
3, cooking methods. Crab food method is a lot, not only have steamed, fried, noodle drag, etc., but also can be processed into a wide variety of different flavors of the delicacies and snacks, such as steamed crab, noodle drag crab, stir-fried crab, drunken crab, jade plate crab, deep-fried crab box, hibiscus chrysanthemum crab, chicken velvet crab, bad blanch crab, crab meatballs, and so on.
How to eat river crab
River crab eat a lot of ways, such as making crabmeat, fried noodle section, burning crab paste, hibiscus crab ball, and so on, to name a few. And the most delicious, to maintain its unique flavor than steamed. That is to take fresh fat crab, washed and steamed on the cage. Time depends on the size of the crab, about 20 - 30 minutes, the color must become red, but should not be too hot, so as not to lose the tenderness. Eat depending on personal habits, can be dipped in ginger vinegar (ginger in the vinegar), slightly better with some sugar. Some people also like to add soy sauce, depending on personal preference.
Eating crabs in sophisticated restaurants and residential homes, often with a set of special tools, such as a small hammer, small pincers, with a hook of the stick and so on eat up very convenient, and can not be spoiled at all. 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. Crab legs, on the other hand, should be bitten off the lower leg, and the other end of the thigh is also bitten open, so that the thigh is formed into a tube, or chopsticks will be topped out of the meat, or use the mouth to suck the meat out of the whole sip.
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Steamed river crabs
Main ingredient: river crabs
Seasoning: balsamic vinegar, ginger, peppercorns
Practice:
1. Wash the ginger and cut it into minced pieces, put it in a vessel and pour balsamic vinegar and mix it well for use;
2. . Rinse the river crab with water, put it into the steamer and add a few peppercorns to steam for 7-8 minutes and take it out, 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 the 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.
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Spicy Little River Crab
Practice:
1. Brush and clean the little river crab first, and then fry it with the wang oil for about a minute until golden brown;
2. Stew the crab a little bit (about three minutes), and wait until it tastes good. Add ginger and green onion, and secret spices.
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 either the crab yolk (red when cooked) or the crab paste.
Taste: Eat mainly crab yolk or crab paste, very tender, with a slight spicy, salty flavor, fragrant and 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.
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Spicy River Crab
Practice:
1. First, clean the river crab, remove the navel, dehydration, and then break the crab;
2. Crab over the oil and put it on one side to be used, and then put onion in the pot, Ginger, dry chili, frying while frying;
3. Put the crab into the pot, frying while frying until crispy, put in monosodium glutamate, salt, add the water milled rice cake, clear bamboo shoots, dripping sesame oil, you can get out of the pot, out of the pot, pay attention to tidy up the well done dishes, put 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 cannot tell that it is a cut river crab; it tastes very fragrant and has 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
●Methods of production:
1, potatoes steamed on the pot, peeled, pressed into mushy puree
2, crab cut into chunks, patted crab pincer ham
3, the oil boiled 60% hot, medium heat, will be crab fried to golden brown fish out
4, the pot into the Yummy homemade Szechuan sauce appropriate amount of frying evenly sheng out
5, pan Pour a little oil heating, mashed potatoes fried to sandy, you can put in ham, small intestine and other accessories you like, slightly fried, from the pan poured on the crab
Taste good beauty home-style Szechuan sauce has a fresh, salty, slightly spicy characteristics, but also can be used for mixing noodles, spread bread and do a variety of home-cooked dishes, to do the crab into the crab, you can make the crab taste more delicious.
●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 it 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 material: 500g of live river crab
Seasoning: Huadiao wine, Daqu wine, salt, sugar, green onion knots, ginger, peppercorns, Chenpi moderate
Making: water with salt, sugar, peppercorns boil, cooled with Huadiao wine, Daqu wine mixing well to make the drunken brine. Live river crab washed, drained. 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, crab flavor
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Drunken Crab
Information: 500 grams of live river crabs Seasonings: Huadiao wine, Daqu wine, salt, sugar, green onion knots, ginger, peppercorns. Chenpi in moderation
-Features: aromatic, no fishy, crab flavor
-Operation: Boil clean water with salt, sugar, pepper, and add Huadiao wine and Daqu wine after cooling to make the drunken brine. Wash the live river crab, drain the water. Take 1 medium-sized clean container, put green onion knot, ginger and peel at the bottom, put in live river crabs, put green onion, ginger and peel on top, press something heavy to add the drunken brine to seal it, put it in the refrigerator for 4 days and then you can eat it. When serving, cut into cubes and pile them up, pour in a little drunken marinade.
Fried cooking crab
Main ingredient: crab
Auxiliary ingredients: egg white, green garlic
Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken broth, sesame oil, flour, green onion, ginger, garlic, cooking oil
Practice:
1, will be cleaned, from the abdomen of the crab under the knife, each cut four pieces, put into containers, sprinkle with salt pepper, wine, marinated to taste. crab pieces one by one dipped in egg white batter, into the pan and fry until golden brown;
4, sit in a pot on the fire into the oil, oil temperature of 40% hot when poured into the fried crab pieces, cooked into the sauce, turn over evenly, drizzled with sesame oil into the plate can be.
River Crab Roasted Rice Cake
Main Ingredients: River Crab
Accessories: Rice Cake
Seasoning: Green Onion, Ginger, Cooking Wine, Chicken Essence, Salt, Sugar, Sweet Noodle Sauce, Soy Sauce
Cooking Methods:
1, remove the mud from the River Crab and wash and put it into the pot to cook, then remove it and change the cutter, then put the Rice Cake into a pot and cook, and then use it, and then cut the green onion into minced pieces;
2, sit in a pot and put the oil into a pot. >
2, sit in a pot on the fire with the bottom oil, put ginger stir incense, put the river crab, add wine, chicken essence, salt, sugar, sweet noodle sauce, soy sauce, broth, burn two minutes to join the rice cake slices, dry soup, sprinkle a little scallion can be.
Noodle Crab
Main ingredient: river crab
Accessories: flour, beans, squash, green onions, ginger, garlic
Seasoning: salt, chicken essence, cooking wine, soy sauce, vinegar, sugar
Cooking method:
1, wash the river crab and cut it into chunks, add the cooking wine to marinate for a few moments, cut the squash into strips, and mix the flour into a roux by adding a little water;
2, wash the river crab into pieces, add cooking wine to marinate for a few moments, cut the squash into strips, mix the flour with a little water into a batter;
2, wash the river crab into pieces and mix the roux into the roux. /p>
2, sit in a pot on the fire pour oil, when the oil is hot, crab pieces dipped in batter into the pot to fry into a golden brown, remove the pot to stay in the bottom of the oil, the next onion, ginger, garlic, loofah stir-fry, and then put into the river crab, cook into the cooking wine, vinegar, soy sauce, sugar, chicken seasoning, add a little water;
3, after the boil, put into the soybean, the rest of the batter with water diluted and poured into the pot, stir-fry evenly to the pan.
Fried hairy crab
Raw materials: 500 grams of river crab, 25 grams of hairy bean seeds, 15 grams of red soy sauce, ginger, green onion, wine, sugar, monosodium glutamate, 25 grams of dry flour, 300 grams of white soup.
Method; 1, the crab wash, all two halves only (should be guillotine cut, so that the crab yellow is not lost, crab meat is not broken), chopping off the claw tip. 2, the pan hot slippery oil into the cooking oil 5 grams of cooking oil, burned on a high flame to seventy percent of the heat, crab rows into the pan pan frying until yellow, holding the pan upside down a few times, so that the crab is heated uniformly, frying until the shell is red, add the shaoxing wine, soy sauce, sugar, ginger, monosodium glutamate, hairy pea seeds, white broth roll, turn small fire on the cover and simmer until cooked through (shell fire red), turn the fire, rolled and poured into the wet starch push evenly, sprinkle onion, turn the pot over a few times to make the marinade package in the crab, out of the pot