CATDOLL : CATDOLL: What are the correct steps to eat crabs?

What are the correct steps to eat crabs?

First cut off the legs and large claws, then open the crab shell, eat the crab meat and crab roe, and finally eat the meat inside the legs and claws.

Tools and materials: crab, scissors, spoon

step:

1. Cut eight feet of the crab, including the two large claws.

2. Remove the crab cover (a small piece of the crab's belly button, which is a different shape on male crabs), and then remove the crab cover.

3. Use a small spoon to remove the triangular and tapering part of the crab in the middle of the crab shell.

4. Cut the crab meat in half, tear it apart along the crab legs, and then remove the crab meat.

5. The crab claw is divided into three parts, and the first two parts can be crabs.

6. Cut the shell directly and scoop out the meat with a spoon.

7. Use scissors to cut open the last large claw that will be eaten by the meat.

Note:

1. Do not eat crab heart, crab lungs, crab belly and other parts. Be careful when eating;

2. When eating crabs, be careful not to eat raw crabs. Crabs should be cooked before eating to supplement some trace elements needed by the human body.

How to eat crabs

method

Before eating crabs, let's first take a look at the magic weapon for eating crabs - the eight crab pieces:

1. Crab basin: It can be used to hold crab shells, or you can innovate and improve it by using the shape of the container and putting in dipping sauce that goes well with the crab.

2. Scissors: Hairy crabs are very hairy, and the function of scissors is to cut off the long brown hair on the crab legs and claws.

3. Crab needle: remove the inedible white crab gills and the crab stomach covered with bones, which are not edible. At the same time, it can also be used to easily remove the meat from the crab body and hook out the meat from the crab legs for eating.

4. Long-handled spoon: Its function is self-evident. After opening the crab, you can use the spoon to put large pieces of crab roe or paste into your mouth. The taste is extremely satisfying.

5. Waist hammer: hammer-shaped objects are naturally used for hammering. Pick up a crab and gently knock on the edge of the crab's back to loosen the crab shell, which is convenient for opening the crab shell. Nowadays, the bold people can open it with their fingers, so most restaurants no longer use this tool.

6. Long-handled axe: Use a long-handled axe to open the back shell and belly button, and then hit it several times with a hammer, and it will be easy to open.

7. Crab claws: The best tool for opening crab claws. Place the hard crab claws in the claws, apply gentle force, and the shell will break. Then use a skewer to pick out the meat from the crab claws.

8. Crab claws stool: A small golden stool that looks like a small chopping board. You can place the crab on it, and then use other tools to easily remove the meat from the crab claws or the crab body.

It's time to eat the crab. First, use crab scissors to cut the crab legs from back to front. Be careful to avoid the joints and cut slightly in front of the joints (as shown below):

Use the crab needle to push out the leg meat, put it in the crab bowl, and add ginger vinegar to eat (as shown below):

To deal with the two large claws, use a crab hammer to gently loosen the crab claws on the crab table, peel off the crab shell and use a crab needle to pick out the crab meat. If you want to put the crab back to its original shape in the end, use crab scissors to cut it open from the inside and pick out the crab meat (as shown below):

Use a crab hammer to gently tap the sides of the crab shell to loosen it (as shown below):

Use a crab needle to pick open the loosened crab shell. After knocking, the crab meat and crab glue are completely separated from the crab shell. It is very easy to operate (as shown below):

Use the fork end of the crab needle to collect the white crab glue and put it in the crab bowl. In this way, the hairy crab is eaten cleanly (as shown below):

END

Precautions for eating crabs

Do not eat dead crabs: The parasitic bacteria in dead crabs will multiply and spread into the crab meat, causing protein decomposition to produce histamine. The longer the crab has been dead, the more histamine accumulates in the body and the more toxic it is. Even if the dead crab is cooked thoroughly, the toxins are still not easily destroyed. Eating it will cause nausea and vomiting, flushed cheeks, and accelerated heartbeats.

Don't eat crabs that have been left overnight: Crabs are foods that contain a lot of histidine. The histidine in crabs that have been left overnight will be decomposed into histamine under the action of certain vitamins. Reheating can kill pathogenic microorganisms, but it cannot destroy toxins, thus leading to histidine poisoning. Therefore, when eating crabs, you must remember that it is best to steam them and eat them immediately, and the longest time should not exceed 4 hours.

Don't eat the "four parts" of crabs: the crab stomach, which is the triangular bone bag in the crab shell. Eat the crab shell first, scoop out the crab stomach in the middle with a small spoon, and gently suck out the crab roe wrapped outside. For the crab body, first use scissors to cut off the extra crab legs and crab mouth; use the spoon handle to pick out the hexagonal piece in the middle of the crab body, which is the crab heart and should be discarded; the crab intestine, which is a black line from the crab stomach to the crab navel; the crab gills, which are two rows of soft things like eyebrows growing on the crab abdomen, should all be removed. This taboo of eating crabs must be remembered.

Steamed crabs are the most nutritious

Steaming is almost the best cooking method to preserve nutrients. There is no loss of nutrients dissolved into the soup when boiling or blanching vegetables, nor is there the excessive temperature when frying. The heating temperature does not exceed 100 degrees, the loss of thermal decomposition is small, the loss of oxidation is also small, there is no smoke, and it does not introduce too much oil.

Preparation method: Hold the two sides of the crab's large cover at the base of the two rows of legs with your hands (the crab cannot pinch your hands no matter how you move it), and then use a toothbrush to brush all the places you can reach. Brush as clean as possible and put it in a container; then put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put vinegar in it for later use; finally, put the crab in a steamer and steam it for 15 to 20 minutes, and take it out when the crab shell turns bright red.

First, break off the crab's navel.