When cooking crabs, be sure to cool the pot so that the crab legs do not fall off easily. Since crabs grow in silt, there are often some toxins in the body. To prevent these pathogenic microorganisms from invading the human body, they must be steamed and cooked when eating crabs. Depending on the size of the crab, it is advisable to boil 8-10 minutes after the water has boiled. The meat is cooked but not rotten.
In addition, due to the unique taste of crabs, no need to add seasoning when cooking, that is, clear water white steam is also full of flavor, but sometimes accompanied by a smell.
The method of removal is simple: untie the bundle of straw ropes 2-3 hours before cooking, and place the blue crabs in clean water (tap water) so that the blue crabs can excrete accumulated ammonia nitrogen in the swimming. Just be aware that blue crabs dipped in fresh water can no longer be stocked.
Crab Eating Points:
1, a dish of vinegar with ginger sticks crab meat, crab yellow;
2, if called a warm pot of fine wine, add flavor;
3. A handful of lemonade and warm towels wash away the full of crabs.
4, drink a cup of ginger tea after a meal, you can drive the crab hot and humid, but also help digestion.
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