A, crab cleaning methods:

1, soaked in salt water:

When the water spat out by the crab is no longer cloudy, you can start brushing, which requires guts and certain skills, and you should pay attention to preventing your fingers from being pinched by the crab's pincers. You can pinch the left and right sides of the crab hard with your thumb and middle finger and hold the shell towards the top. This method of grasping has been proven to be the safest and will never get pinched.

2, white wine drunken crab method:

Pour the crab in the basin after the appropriate amount of water, and then pour a small amount of white wine mixed evenly, so that the crab drink water containing white wine will be drunk and become comatose, with you how to manipulate all have no strength to pinch people. If you are still not too assured, you can also take out the drunken crab, with the back of the spatula to slap it stunned, which is foolproof, you want to brush how you can brush.

3, warm water crab method:

The crab belly up into about 45 degrees of warm water, and so it turned over when it has been warm water scalded, you can rest assured that boldly under the hands of scrubbing, will not be pinched to the hand also will not affect the crab's fresh flavor. The most important thing to note in this method is to control the water temperature, the water temperature is too low to achieve the effect of scalded crab, while the water temperature is too high will make the crab's feet off.

Second, the crab brushing method:

1, first of all, the crab's body sides, back, abdomen and mouth brushing clean, and then the feet and pincers of the root brushing clean.

2, the next step is to clean the abdominal cover part, this step is very critical, because the abdominal cover has a lot of dirt and crab feces. Before cleaning the belly part, you must hold the crab's pincers firmly to prevent being pinched. Then you can open the belly cover, squeeze out the feces first, then scrub out the dirt inside the belly cover, and finally scrub the crab pincers clean.

Expanded information:

Eating crabs should pay attention to the following points:

1, dead crabs should not be eaten in freshwater, inside and outside of the crabs are stained with a large number of bacteria. Live crabs can be metabolized through the body of bacteria out of the body; once the crab is dead, the bacteria in his body will multiply, decomposition of crab meat, some bacteria also produce toxins, people eat will cause food poisoning. In addition, the crab body contains more histidine, the longer the crab dies, the more the body accumulates histidine.

2, crabs absolutely can not eat raw, must be cooked, cooked as long as possible crab body surface, gills and gastrointestinal tract covered with all kinds of bacteria and sludge. Crabs often with schistosoma larvae cysts and Vibrio parahaemolyticus, such as high-temperature disinfection, schistosoma into the human body can cause lung damage.

Buying tips -

1, see: quality crab back armor shell is greenish gray, shiny, white abdomen, golden claw clusters of yellow hairs, bright color, umbilical cord rounded, convex outward, limbs are firmly connected to the shape of a curved, a large and old healthy, if the back is yellow, then the meat is more thin and weak. In addition, if the activity is strong, crawling around the crab is a robust good crab.

2, weighing: the appearance of the eye to meet the requirements of the crab, one by one with the hand to weigh its weight, feel heavy for the fat crab. This does not apply to river crabs and live sea crabs, which are often tied up.

3, peeling: peel the umbilical cover of the crab, if the shell yolk, neat, cohesive molding, the crab is a good crab.

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