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Braised Crab Homemade Tips Tips Tips
Do you like eating crabs? Crab is a very popular seafood, although the price of crab is very high, but the nutritional value and deliciousness of crab can not be replaced by other seafood food. There are a lot of ways to eat crabs, and each person will choose a different way to eat crabs, so do you know what is the home practice of braised crabs? Here's how to do it.

1.crab bubble

Mr. Lu Xun said drop "crab monk" - the best whereabouts of the sea is here! How do you find the crab stomach, the crab bubble? First, along the lower edge of the lid, force upward, open the crab lid, the crab body on the side waiting for a moment to feast, first of all, the crab lid yellow digging out the wrench, take out the crab bubble (in the mouth part), but very interesting is the crab bubble carefully from the inside to the outside of the drip turned over, you will see a little lively eyebrows Fa Hai! But take out the crab bubble, you can just dig out the crab cap in the crab yolk put ginger vinegar sauce big mouthful, incredibly delicious!

2. Crab gills and gills under the triangular crab white

These are big cold things, but also more dirty, can not eat.

3. Crab heart

Hexagonal in the center of the crab, hidden in the middle of the crab abdomen, the thickest yellow cream, a black membrane coat, crab heart extremely cold, must not eat, especially the elderly children! Jealousy!

4. Crab intestines

is hidden in the crab yolk in a small line, this is the least likely to be found.

Crab burning konjac practice:

1. will be cleaned with a toothbrush to clean the whole body, break open the crab cover 2. as shown in the picture, will be on top of the crab bubble, crab heart, the crab stomach to pick clean 3. will be sprinkled with dry starch on the crab to dry, onion and ginger cut into sections 4. into the pot will be fried crab 5. sprinkled with green onion and ginger into the pepper spices 6. into the konjac shredded 7. pouring the Meiji-Fresh soy sauce and a little fish sauce 8. Into the vinegar, the konjac silk are dipped in the juice after the plate can be out of the pot

Kitchen Knowledge

In addition to teach you a few tips for selecting crabs:

First, look at the color. The back of the shell is dark green, the general body thick solid, yellow, most of the thinner. The crab will be placed in the sunlight or light backlight observation, the crab cover edge impermeable description of the crab fat, if the translucent slit is visible, the crab is relatively empty.

Two, look at the belly button. Belly button convex out, generally fat fat full of cream, concave in, the cream is not enough. Abdominal umbilical black more crabs are more fat, gently open the umbilicus, vaguely visible yellow is good. River crabs, there are "September (lunar calendar) to eat male, October to eat female," said the navel round is female crabs, navel pointed male crabs.

Three, weighing. Feeling heavy fat and strong, feel light more than dried up meat less. The crab will be turned belly up, can quickly turn with the crab foot flick turn back, climb the stomach from the ground high, healthy and fresh.

Four, check the feet. Crab feet on the bristles, hair color golden better, legs hard, hard to pinch the crab most fat.

The home practice of braised crabs is still relatively simple, and braised crabs are very tasty and delicious. If you learn the home cooking of braised crab, you can make your own crab at home for your family and friends to eat, isn't it good? The above home cooking of braised crabs have you learned? To learn it oh.