Preservation of cooked crabs:

Short time preservation:

1, if the cooked crabs are preserved for a short time, they can be sealed with plastic wrap and placed in a cool and ventilated place. Generally it can be kept fresh for 6 - 8 hours, provided that it is colder and the temperature is lower.

2, if you don't have plastic wrap, you can store cooked crabs in a cool, ventilated place for a certain amount of time if you want to keep them for a short time in colder weather.

3, but don't leave them too long, you can't store them this way if the weather is very hot. If the weather is hot and you want to store cooked crabs for a short period of time, put them in the refrigerator freezer.

Long-term storage:

1, if you want to store cooked crabs for a slightly longer period of time, such as overnight, put the crabs in the freezer.

2, however, direct freezing tends to make cooked crabs lose moisture and become dry and unpalatable. When freezing, you can freeze them together with the soup in which the crabs were cooked, which can keep the fresh flavor of the crabs.

Selecting hairy crabs:

Look at the shell. Where the back of the shell is black-green, with a bright light, are meat thick and strong; the back of the shell is yellow, most of the thinner.

Two look navel. Navel convex out, a cream fat fat full, concave in, most of the fat body is not enough.

Three look at the chelipeds. Where the chelipeds on the fluffy tufts, are chelipeds old healthy, and chelipeds without fluffy, the body is soft.

The fourth look at the vigor. The crab will turn around, abdomen to the sky, can quickly turn back with the stinging foot flick, strong vitality, can be saved, can not turn over, poor vitality, storage time can not be long.