Recipe: 3 crabs, a few green onions, 3 slices of ginger, 2 cloves of garlic, 2 eggs, 2 spoons of starch, 1 spoon of flour.

Braised crab practice:

1, crab gills, scrub clean and cut, sprinkle a little salt and cooking wine, scallions cut into sections to marinate for a while.

2, two eggs, starch, flour with a little water and stir, marinated crab hanging starch juice.

3, pan hot oil to fry. Slowly fry over medium-low heat, and then plate after frying.

4, hot oil in the frying pan, put the crab in, put the front hanging egg starch liquid seasoning the rest of the pour in, plus soy sauce and sugar stir fry.

5, and then it's good, salty and light according to their own taste adjust the amount of soy sauce and sugar, juicing plate.

Expanded information:

The crab's body surface, gills and gastrointestinal tract are covered with all kinds of bacteria and sludge. Eating crabs should be steamed and cooked through, and usually opened and then heated for more than 30 minutes to sterilize them.

Buy dead crabs. Bacteria in dead crabs multiply and spread rapidly into the crab meat, breaking down the amino acids in the meat and producing a large number of harmful substances, and eating dead crabs may induce vomiting, abdominal pain and diarrhea. In addition, dying crabs should not be purchased.

Stored cooked crabs are susceptible to bacterial contamination, so it's best to eat them now. In case you can't finish them, the rest must be kept in a clean, cool and ventilated place (preferably in the refrigerator), and must be returned to the pot to be cooked and steamed again when you eat them.

Crab meat is cold and should not be eaten. Spleen and stomach cold people should pay particular attention to avoid abdominal pain and diarrhea. Generally eat crab one to two can, after eating crab is best to drink a cup of ginger tea to get rid of cold.

CCTV food network - eating crab six taboos