Buy crabs, not the bigger the size, the better! I will teach you 4 tricks to easily pick the best crabs with fat and yellow meat. The ingredients are unique, Xiaoxiao has a workshop. Hello everyone, I am Xiaoxiao. Today I will share with you a way to correctly select crabs. After learning, you must choose good crabs with fat and yellow meat. Come and have a look.
As the saying goes, "The autumn wind blows, and the crabs are fragrant." Autumn is a good time to eat crabs. Because the price of crabs is more expensive than ordinary aquatic products, it is very necessary to learn to choose correctly when purchasing. Many friends mistakenly think that the bigger the crab, the better, but have you noticed that sometimes, when you go back to deal with the big crabs, you will find that there is no meat. Most of the weight is concentrated on the crab shells, which is wasted money. Below, Xiaoxiao will share with you the selection tips learned from old fishermen. After learning, you can choose one accurately and not spend money in vain.
01. The purchase time must be clarified.
Crab is a constantly growing creature with its own growth cycle. The taste will not be too bad when the season is seasonal, and the taste will not be good when the season is seasonal. Take Panjin crabs in the north as an example. They were launched in early September and began to be cold in the north in October, so hairy crabs produced in the north generally ranged from growth to sales for about 200 days, and the most delicious time is definitely September.
The "nine females and ten males" in the lunar calendar we often hear refer to crabs from Suzhou, mainly Yangcheng Lake and Taihu Lake. Due to the rich rainfall in the south, hairy crabs mature late, but also the best quality. Take this year for example, the best time for crabs in Suzhou. The female crabs are from early October to the end of November, mainly eating high-quality crab roe, and the male crabs are from early November to the end of December, mainly eating fat crab meat and crab paste.
02. Choosing fresh live crabs
should be a consensus. Buying aquatic products will definitely make you live fresher, and crabs are no exception. Although the prices of dead crabs and live crabs are much different, at the same time, the taste is also thousands of miles apart, so don’t buy dead crabs for cheapness. When purchasing crabs, if you see a black mark above the navel of the crab, you must not buy it. It is because after the crab dies, the substances in the stomach of the crab rot, resulting in black marks appearing on the ventral surface of the crab.
03. Look at the appearance and color
. Observe crabs. The color of the back of fresh crabs is green and transparent, and at the same time it has shiny. The color of the whole abdomen is white, the lines are dark and black, and the deeper the lines, the fatter the crabs. On the contrary, if the back of the crab is yellow and the gloss is not enough, it is not recommended to buy such crabs. If the fur on the crab legs is dense and the touch is hard, this kind of crab will be stronger and more succulent. On the contrary, the fur is less and softer. Such crabs have weak constitutions and naturally less crab meat.
04. Touch hardness and weight
In addition to looking at the appearance, you should also pinch the navel of the crab and the root of the crab legs. If the feel is harder, it means that the crab is fresher, and the meat is more yellow, but if it feels a little crispy, it means that the crab has been stored for a long time, the freshness is not enough and the meat will not be too much; it is easy to understand that if the crab of the same size chooses the heavier one, the meat will definitely be plump, and the yellow or paste will be full. On the contrary, the meat, yellow and paste will be less.
Dear foodies, what else do you know about the selection of crabs? Welcome to leave a message to share. Ingredients have personality, Xiaoxiao has workshop, and the most in-depth food cooking and food interesting news are updated daily with friends (this article is original picture and text of Xiaoxiao Food Workshop, reproduction is prohibited, and plagiarism will be prosecuted)
