When the sea is open, how do old fishermen choose crabs and make crabs?

The freshest way to eat crabs is one word: steaming. Only steaming can retain the original flavor of crabs to the maximum extent. Crabs are delicious, but can you pick crabs?

Tips: crabs must be bought alive. Dead crabs have toxins in their bodies, which is not good for their health. But even live crabs will greatly affect their taste after a long time ashore. All we have to do is wait for the crab. Crabs that have just taken off the net must be very fresh, so the first choice to buy crabs is to buy those without water and rubber bands ~ ~ because some vendors will keep crabs in water tanks filled with oxygen. Although it can't die for several days, the crab slowly consumes its own nutrition and soon loses weight. Once cooked, the shell will become empty.

Crabs in the same state should be selected according to their vitality, weight and color (this is no different from a beauty contest). Some experts who eat crabs can judge their freshness only from the foam they spit out. You have to accept that picking crabs is also a science.

Of course, the more naked crabs are, the fresher they are. When you turn the crab upside down, it is a healthy and energetic crab and jumps to the right position in an instant.

Look at the navel: when the crab turns over, the umbilical cord of the male crab is triangular and the umbilical cord of the female crab is round. Press the navel hard, but it won't move, indicating that the crab is plump and fleshy, and it moves or softens at once, indicating that the crab has less meat, the shell is empty, and the umbilical cord of the fat crab even tilts slightly, indicating that it is mature.

There are five points in choosing crabs:

At first glance, the crab's carapace is blue-gray, shiny, its abdomen is white, its color is bright, there is no mark on the upper navel, and its limbs are firmly connected in an arc shape.

Second weighing: for the sea crabs whose visual appearance meets the requirements, weigh them one by one, and those that feel heavy or heavy are called fat crabs.

Three peeling: peeling off the umbilical cap of the sea crab. If the crab yolk condenses in the shell, this crab is a good crab.

Four pulls: the legs of the sea crab are all intact, and the leg elasticity of the crab pulled lightly is weak, indicating that it is a fresh sea crab; If the crab is not fresh, gently pull the crab leg, which is not only weak, but also easy to break.

Five flavors: If you smell the fishy smell of sea crabs, it means that the sea crabs have gone bad and can't be eaten any more. Eating spoiled sea crabs is easy to cause food poisoning.

Crabs are divided into male crabs (pointed umbilicus) and female crabs (bulbous umbilicus). Female crab roe is plump, while male crab roe is fleshy.

Please go home and put the crabs in the pot immediately, because crabs won't have that fresh taste for a long time.

Boiling crabs is also a trick:

Rinse the crabs with clean water and immediately put them in a steamer with a colander. Of course, there should be water in the steamer. You can sprinkle some salt on the crab or not according to your own taste. However, crabs steamed with a little salt are very tasty, and they will turn over and cook, otherwise they will be yellow. Of course, fresh crabs will not be cooked safely in the pot, which is why crabs are tied with epithelial tendons as soon as they go out to sea. But I advise all comrades who eat at home: you'd better take off the rubber band, or you'll cook a rubber smell, which is what we value at home, and appearance is second.

Put cold water on the pot and steam over medium heat. It usually takes ten minutes to steam. Smaller crabs can turn off the fire one minute in advance, and big crabs can simmer for ten minutes.

How to distinguish local crabs from southern crabs?

Some of the swimming crabs in Weihai market come from southern cities such as Lianyungang, Jiangsu, Zhoushan and Zhejiang, and some are local crabs. And the local crabs are not only in Qingdao, but also in Yantai, Rizhao and Qingdao. There are several ways to distinguish local crabs from Lianyungang crabs:

1. Look at this shell.

The shell of Portunus trituberculatus caught in Lianyungang is eggplant purple and soft.

The shells of swimming crabs caught in the local sea are mostly grayish brown with cloud points, and the crab shells are hard.

Look at your stomach.

The abdomen of Lianyungang crab is white and flat.

The abdomen of local crabs is bluish white, slightly protruding, and there are many protruding points, because the local water temperature is relatively low.

3. Look at the crab tongs and crab legs

Southern crabs have slender legs and short claws.

Local crabs have thick legs, short legs and long claws.

This is related to the temperature. Southern crabs grow fast, so their legs are slender.

Look at the head

Local crabs are generally not as big as foreign crabs. But "more fat, more babies" is the characteristic of local swimming crabs. For crabs of the same size, the local crabs are heavier.

Step 5 try the meat

The meat quality of southern crabs is looser than that of our local crabs, and it is not gluten-free and tastes less delicious than local crabs.

Besides steaming, how can you make crabs?

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Griddle chilli crab

Ingredients: crab, lettuce, carrot, yam, onion and red pepper.

Exercise:

1, crabs should be cleaned, gilled and cut into pieces.

2. Cut lettuce, carrot and yam into strips. Shred onion and onion ginger.

3. Blanch the treated crabs and put the peppers and ginger into the water.

4, drowning crabs control dry water, marinate with salt, pepper and starch for ten minutes. Deep-fry in oil pan, remove yam and fry until golden brown.

5. Stir-fry Chili and garlic on low heat, add onion ginger, star anise and onion, stir-fry until fragrant, and add beef and lobster sauce.

6. Add lettuce and carrots and stir fry. Put cooking wine, soy sauce, sugar and half a bowl of boiling water.

7. Pour in crab and yam and mix well. Add salt. Simmer for ten minutes. Just put the monosodium glutamate out of the pot.

fried crab

Ingredients: crab, onion, ginger, garlic, cooking wine, soy sauce, oil consumption.

Exercise:

1. Wash crabs and chop them with salt, soy sauce, cooking wine and starch, and cut ginger, onion and pepper into powder for later use.

2. Put the crab in a hot oil pan, fry until golden brown and pick it up for later use.

3. Leave ginger, onion and pepper under the base oil, add salt and stir-fry.

4. Pour in the fried crabs and stir fry together.

5, then pour in the submerged juice, add a few drops of vinegar and simmer for 3 minutes.

Fried rice cake with crab meat

Ingredients: crab, rice cake, ginger slices and shallots.

Exercise:

1. Wash the crab, open the crab shell, take out the crab yolk, and then divide the crab into four pieces.

2. Wrap the surface cut into crab pieces with a thin layer of starch, boil the oil and fry the crab pieces.

3. The crab is fried until it becomes discolored, then fried for a minute or two, and then fished out.

4, put a little oil in the pot, add crab roe and stir fry, then add ginger slices and onion slices and stir fry.

5. Add the prepared rice cake slices and continue to stir fry, then add the freshly fried crab pieces and stir fry together.

6, add the right amount of salt to taste, stir fry evenly, and put it out of the pot.

Crab porridge

Ingredients: crab, japonica rice, glutinous rice, ginger slices, shallots, white pepper and salt.

Exercise:

1. Mix glutinous rice and japonica rice, wash, add appropriate amount of water, bring to a boil with strong fire, and then turn to low heat for slow cooking.

2. Wash the crab with a brush under running water, uncover the back shell of the crab, chop it from the middle of the crab, remove impurities in the crab, and then take out the crab yellow.

3. When the porridge is cooked to 80% maturity, add ginger slices, then pour out the processed crabs, cover them and cook slowly for five minutes.

4. Add salt and pepper to taste after cooking, and finally pour in chopped green onion and mix well.