Steamed crab dip practice:

Materials: ginger moderate, vinegar moderate, sugar moderate, MSG moderate.

Practice:

1, the first ginger peeled, followed by plus cut into slices, then shredded, and finally chopped into foam, put into a bowl for spare.

2, pour vinegar into the bowl of ginger foam, the amount of vinegar over the ginger can be.

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3, put a little sugar and monosodium glutamate to mix well (the best can be microwaved).

Note on eating crabs:

Crab should be steamed and boiled through, do not eat raw crab.

Crab feeds on animal carcasses or humus, so the crab's body surface, gills and gastrointestinal tract are covered with all kinds of bacteria and sludge.

Crab should be eaten fresh and alive, dead crab should not be eaten.

The period of rigor mortis and autolysis of river crabs after death is greatly shortened, and the bacteria inside the crab will rapidly multiply and spread into the crab meat.

Crab should be steamed and eaten now, not stored.

In case you can't finish it, the rest must be kept in a clean, cool and ventilated place, and when you eat it, you must return it to the pot and cook and steam it again.

Don't chew the crab.

Clear the crab stomach, which is the triangular-shaped bony package in the crab lid, eat the crab lid part first, scoop out the middle crab stomach part with a small spoon, and gently suck the crab yolk wrapped around the outside clean. Be careful not to break the triangular cone-shaped stomach in the center, as the sand inside should be discarded.

Don't eat with tea.

Don't drink tea while eating crab and within 1 hour after eating crab.

Do not eat with persimmons.

Persimmons are ripe when the crab is fat, and these two things should be taken care not to be eaten at the same time.