Crab contains more vitamin A, which is helpful for keratinization of the skin; it can also supplement calcium for rickets in children and osteoporosis in the elderly. China is widely distributed in lakes along the north and south coasts. Among them, the Yangtze River system has the largest production and extremely delicious taste. Among them, Gucheng Lake hairy crabs are the most famous. They have always been called the best among crabs and are recognized as China's well-known trademarks by the State Administration for Industry and Commerce. Other more famous ones include Taihu Lake hairy crabs, Yangcheng Lake hairy crabs, Changdang Lake hairy crabs, etc.
When are crabs fattest?
As the saying goes, "The autumn breeze brings the fragrance of crabs." Autumn is the period when crabs grow most vigorously, and the crab meat at this time is the most plump and delicious. The period from August 15th to November 15th is a good time to eat crabs. The fattest time is around September 15th. At this time, freshwater crabs are the most delicious, and crabs from the sea are also good.
Eating crabs is the most solemn event in autumn. This season is also the time when sea crabs are at their most plump. They are big in size and have thick claws. The white crab meat has a natural salty and umami flavor, plus the red and thick paste. You don’t need to add any seasonings. Just put it in the pot and steam it. , the fragrance is not inferior to that of Yangcheng Lake hairy crabs!
When will hairy crabs be available?
Regular time to market: June ~ 11 months.
June yellow crab: average. Yangcheng Lake June yellow hairy crabs are immature crabs. Although Yangcheng Lake June yellow hairy crabs are not as big as adult hairy crabs, the yolk of Yangcheng Lake June yellow hairy crabs is so fat that they are about to flow out. Tasting Yangcheng Lake June yellow hairy crabs has become a scenery in summer. , as the saying goes: Don’t forget June Yellow when you are busy. It shows that Yangcheng Lake’s June yellow crab is still worth trying.
When are crabs fattest?
September to October: Mid-September to February is the mature season for Yangcheng Lake hairy crabs. In September of the lunar calendar, female crabs have convex and full yellow shells and tender meat; in October, male crabs have thick and greasy paste and rich and delicious meat. It’s the best time to eat crabs.
11 month: The season to really taste Yangcheng Lake hairy crabs, 11 month, Yangcheng Lake hairy crabs are produced later than other lakes, but the deliciousness of Yangcheng Lake hairy crabs is far beyond the crabs produced in ordinary lakes.
How to choose the best crab?
First of all, when choosing crabs, you must choose live ones. Therefore, when buying crabs, you can poke the back of the crab to see if the crab is lively and vigorous. Nowadays, people are particular about eating live meat. Dead meat is not as delicious. Some may even be harmful to human health, especially dead crabs, which cannot be eaten as they can lead to poisoning.
Secondly, you must learn to look at crabs, and try to choose big ones, which naturally have more meat. The color of crabs is mainly green back and white belly. They must have more hairs and their movements and reactions must be flexible. Furthermore, you must learn to weigh crabs, which are of the same size. The heavier the crab, the better the meat quality. Press the crab shell. The harder the crab, the healthier the crab. The softer the crab, the more likely it is that the shell is empty or has too much water.
Four important things to note when eating crabs healthily:
1, dead crabs must not be eaten
When a crab is dying or dead, the histoxic acid in the crab's body will break down to produce histamine. Histamine is a poisonous substance. As the death time prolongs, more and more histamine accumulates in the crab body, and the poisonous gas becomes more and more powerful. Even if the crab is steamed, this toxin is not easily destroyed. Histamine can cause allergic food poisoning; histamine-like can cause vomiting, abdominal pain, and diarrhea in eaters. Therefore, never eat dead crabs.
2. Do not eat raw crabs or drunk crabs
Like drunken shrimp, many restaurants have launched "drunken crab", but doctors say that eating raw crabs is extremely undesirable. Crabs grow in rivers, lakes and seas, and they like to eat small creatures, aquatic plants and rotting animals. The surface, gills and gastrointestinal tract are covered with pathogenic microorganisms such as bacteria and viruses. If you eat crabs raw, pickled or drunk, you may be infected with a chronic parasitic disease called paragonimiasis.
3. Don’t chew crabs indiscriminately
Because the internal structure of meat crabs is relatively complex, many diners put a whole piece of crab into their mouths when eating crabs. In fact, this not only fails to appreciate the deliciousness of the crabs, but also causes food poisoning if not done properly. Poisoned.
4. Avoid drinking tea when eating crabs
Some citizens like to drink tea when eating crabs, thinking that this can help digestion, while some people also eat persimmons after eating crabs, and as a result, they suffer from abdominal pain, diarrhea, vomiting and other symptoms. This is because when the tannic acid in these two foods meets the protein of crab, it will solidify into lumps that are not easy to digest, which can easily cause "gastric persimmon disease". In addition, some citizens believe that drinking brown sugar water after eating crabs can ward off the cold, but experts believe that this approach is not worth promoting. Because sugar water is a sweet food, it is easy to accumulate in the body and is not conducive to digestion.