Autumn winds, crab yellow fertilizer, it is a good season for the listing of crabs, Jiangnan crabs. Experts warn that although crabs are rich in nutrients and trace elements, improper crab eating can also cause illness.
"In the autumn of September, the crabs climbed over the ground." At this time, the crab yellow is full of oil and delicious nutrition, making it hard to resist. In this issue, the experts will teach you to pick and eat, so that everyone can become addicted.
The shell is dark green
China's crabs are rich in species and have more than 600 kinds of subdivisions. They can be divided into two types, crabs and river crabs. Sea crabs are produced along the coast of the Bohai Sea and are most fat in March and April. The crabs are distributed in the Liaohe River system, the Yellow River water system, and the Yangtze River water system. October is the best time to eat crabs. Regardless of crab, the following four steps can be followed when selecting.
One is the concept of color. The back of the shell is dark green, generally thick and solid, yellow, mostly lean. Place the crab in the sunlight or under the light to observe the light. The light on the edge of the crab cover indicates that the crab is plump. If the cracks are visible, the crab is relatively empty.
The second is to look at the abdomen. The protruding navel is generally full of fat and fat, and if it is recessed, the paste is insufficient. The more black belly umbilicus the more fat the crab, gently open the abdomen, faintly visible yellow is better. For crabs, there are "September (Lunar) eating males, and October eating females". The navel is round with female crabs and the navel is with male crabs.
The third is how important it is. The crabs are held in their hands. The heavy, heavy crabs are heavy, and the fluffy crabs are mostly dried crabs. Turn the crab upside down with your belly upside and you can quickly turn it back with a crab and play it back. It's healthy and fresh.
The fourth is to check your feet. Crabs are better on bristle tufts, and the penultimate foot can be picked up to see if they are filling. The legs are hard and the crabs that are hard to knead are the most plump.
It is best to eat and eat the crabs in a timely manner. If stored for too long, it will affect its freshness and richness. If you really buy more, you have to freeze the crabs before they die.
Steamed salted belly belly first
Crabs eat a lot, the most common is steamed. Steamed crabs seem simple, but they hide a lot of skills.
First, clean the live crab and remove the crab, crab stomach and crab heart. Crab crabs are arranged on both sides of the crab body in a strip shape, shaped like an eyebrow, with germs and dirt on it; crab stomach is located in the first half of the crab body, there is sludge and germs; crab heart is tightly attached to the crab stomach in the middle of crab yellow, taste astringent. After soaking in light salt water for a while, you can kill it. It is best not to put live crabs directly into the pot to steam them. It is cruel. When the two struggle, they will make the crab feet fall.
Next, the fire burned the water until the big roll, the shell down, the crab was steamed on the bamboo steamer, this is to prevent the loss of soup inside and maintain freshness. Inside, you can also put a few slices of ginger or a few grains of pepper, you can remove the odor and smell. Some people also add a bit of beer to the water for the sake of freshness. Afterwards, transfer to medium heat and steam for 7-8 minutes. The crab becomes red and cooked. If you are afraid that the fire will not be enough, you can use your hand to knock on the crab cover and make a very empty voice to turn off the fire.
The original taste of crab is most evident when it is steamed. After the crabs are steamed and cooked, the crab shells are orange and open. The crab covers are opened and the crabs are golden and white. You can enjoy a delicious steamed crab with ginger sauce, fresh soy sauce, vinegar, and a small amount of sugar.
In addition to steaming, you can also do the onion ginger fried crab. Cut fresh live crabs, immerse them in onion, ginger, and cooking wine for a few minutes. Dip the powder and fry until golden brown. Add ginger, onion, salt, soy sauce, etc. You can also make spicy crabs, curry crabs, rice cakes and crabs, etc. according to your taste.
With ginger juice sterilization, yellow wine to fight cold
Crab is delicious, but it cannot be eaten casually. Crabs are salty and cold, and they are also rot-infested animals. Therefore, they must be simmered with ginger vinegar when they eat. In particular, people who are usually afraid of cold and are prone to headaches can put more ginger when they eat crabs.
Rice wine has always been the best partner for crabs. When eating crabs, drinking white wine or rice wine can fight cold, but it can also be sterilized, but you must not drink iced drinks. Don't drink tea when you are eating crab or within 1 hour after eating crabs, otherwise it will make the stomach colder.
In addition, crabs must not be eaten like pears, pomegranates, tomatoes, and persimmons, otherwise they may cause food poisoning. Usually people with cold stomach or cold have cold food, dysmenorrhea and pregnant women are better not to eat.
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