The preservation methods for steamed crabs to be eaten the next day are sealed freezing, ice preservation, and cool and ventilated preservation.

1, sealed frozen

Before freezing, you need to wrap a thick layer of plastic wrap or a few extra sets of clean plastic bags on the outside of the cooked crabs. This will prevent the crabs from losing moisture during the preservation process.

2, ice preservation

Use a container that can hold the crabs, in which to receive some water, the height of the water can not be over the crabs and the crabs and the crab together in the refrigerator freezer preservation. This method of preserving the crabs in ice cubes can better ensure the freshness of the crabs.

3, cool and ventilated preservation

The freshly cooked crabs can be placed in a cool and ventilated place after they are cooled down, so that the crabs can be preserved in the freshest way. However, this method is only suitable for use in winter and should not be stored for more than one day.

Selecting crabs

1, see the color: the back of the shell is dark green, generally thick and 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 visible, the crab is relatively empty.

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

3, weighing: the crab will be held in the hands of the weight, feel the heavy for the fat and strong good crab, feel the lightness of more than dried meat less inferior crab. The crab will be turned belly up, can quickly turn back with the crab foot flick, healthy and fresh.

4, check the feet: crab feet on the bristles of the better, but also the penultimate foot to pick up, to observe whether it is full. The crabs with hard legs that are hard to pinch are the most plump.