Which crabs are of good quality?

For first-class lake crabs, crabs from Yangcheng and Jiaxing are better; for second-class river crabs, crabs from Jiujiang and Wuhu are better; for third-class river crabs, fourth-class river crabs, and fifth-class ditch crabs, Sixth grade sea crab. Even the sea crab is the top dish among the dishes.

Introduction to crab knowledge: Crab is a delicacy in food, and there is a folk saying that "a plate of crabs is the top dish on the table". It is not only delicious, but also rich in nutrients. It is a high-protein supplement.

According to the place of origin, it can be divided into three types: river crab, river crab and lake crab. The river crabs produced in Hebei and Tianjin are the most famous, the river crabs produced in Nanjing are the best, and the lake crabs produced in Yangcheng Lake, Changshu, Jiangsu, and Weishan Lake, Shandong, are of better quality. Crabs are in abundance from August to September, especially when sorghum is red, which is the best time to eat crabs. There is a saying of "seven points and eight circles". The crab's head and breastplate are round, brownish-green, its claws are long and densely covered with velvet, its legs are flat and long on the sides, and have a sharp top. The crab meat is white, tender and delicious. Nutritional analysis of crabs: Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the recovery of tuberculosis. Supplementary information about crabs: 1. Crabs are salty and cold in nature and are scavengers, so they must be dipped in minced ginger and vinegar to dispel the cold and sterilize them. They should not be eaten alone;

2. Crab gills, sandbags, and internal organs Contains a large number of bacteria and toxins, which must be removed when eating;

3. Unripe crabs such as drunken crabs or pickled crabs should not be eaten. They should be steamed and cooked thoroughly before eating; cooked crabs that have been stored for too long should also be eaten. Not suitable for consumption; should not be eaten with tea. Avoid drinking tea when eating crabs and within 1 hour after eating crabs; crab fat is the season when persimmons are ripe, so you should be careful not to eat crabs and persimmons together;

4 . When selecting crabs, you should pay attention to: they must be alive and flexible. After turning the crab over with your hands, you can turn it over immediately. Good river crabs can continue to spit and make noises;

5. Crabs Cleaning: First pour a small amount of white wine into the crab bucket to remove the fishy smell. When the crab is slightly comatose, use the back of a spatula to stun the crab. Quickly grab its back with your hands and use a brush to move it towards the flat surface. Brush the abdomen of the crab vigorously, and do not miss any corners. Check that there is no mud and then throw it into another bucket and rinse it with water;

6. Do not eat raw crabs or undercooked crabs. It is said that crabs are eaten raw and shrimps are eaten alive, but this is not advisable;

7. Crab meat is delicious and nutritious, but dead crabs should not be eaten; because crabs like to eat decaying substances such as animal carcasses. , so their gastrointestinal tract often carries pathogenic bacteria and toxic substances. Once dead, these bacteria multiply in large numbers; in addition, crabs also contain more histidine, which is easy to decompose and can be produced under the action of decarboxylase Histamine and histamine-like substances, especially when the crab dies, histidine decomposes more rapidly. The longer the crab dies, the more histamine accumulates in the body. When the histamine accumulates to a certain amount, it will Cause poisoning. Crab is suitable for people: the general population can eat it

1. It is suitable for people with injuries from bruises, broken muscles and broken bones, blood stasis, swelling and pain, residual placenta in pregnant women, weak contractions during labor, and delayed fetus. Crab claws are especially good;

2. People with weak spleen and stomach, loose stools, vague abdominal pain, unresolved colds, chronic wind diseases, and stubborn skin itching should not eat it;

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3. Menorrhagia, dysmenorrhea, and pregnant women should not eat crabs, especially crab claws. Crab therapeutic effects: Crabs are cold in nature and salty in taste, and return to the liver and stomach meridian; It has the effect of nourishing liver yin and replenishing gastric juice;

It has a certain therapeutic effect on congestion, jaundice, waist and leg pain, and rheumatoid arthritis. Crab foods are incompatible with each other: crabs cannot be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, and schizonepeta; crabs should not be consumed with cold drinks, which may cause diarrhea. Crab cooking instructions: 1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their cold nature. Crabs can be steamed, boiled, fried or made into snack fillings;

2. When steaming crabs, the crabs should be tied to prevent legs from falling off and becoming yellow after steaming.

When shelling raw crabs, blanch them in boiling water for 3 minutes first, so that the crab meat is easy to remove and no waste is produced;

3. Do not rinse the crabs with water after buying them, but put them in a clean jar or jar. , add two cracked eggs with brown rice, then sprinkle two handfuls of black sesame seeds to submerge the crab lid, and then cover the mouth of the tank with cotton cloth to allow air to circulate but not allow the crabs to see the sun, keep it like this for about 3 days Take it out, because the crab has absorbed the nutrients in the rice and eggs, the crab belly will be strong and plump, the repetition will increase significantly, and it will taste plump, delicious and delicious.

4. Crabs are prone to wind, so they are not easy to eat cold; in addition, do not eat dead crabs.