1, learn to distinguish crab species. 2. Choose the "five points for attention" of fresh crabs.

Crabs can be divided into river crabs and sea crabs. River and lake crabs are tender and delicious.

The fresh sea crab shell is bluish gray, the crab claws and legs are intact, the leg joints are elastic, and the shell tips at both ends of the crab are not damaged.

Crabs in rivers and lakes should still be alive and energetic after they die, so they can't eat them. The characteristics of fresh and energetic crabs are: the crab shell is green and shiny, the crab looks strong, the legs reach the frame, the legs are complete and full (hard but not empty), they climb fast, and they spit continuously.

Buy fresh crabs, and choose crabs to do "five looks": look at the color; Second, look at the individual; Third, look at the navel; Fourth, look at crab hair; Fifth, look at the action. The color of crab should be green back and white belly, golden claws and yellow hair; Individuals should be big, old and healthy; The navel should protrude outward; Crab feet should be hairy; Stay agile and active. Only those who meet these five conditions can buy it.

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.

When buying river and lake crabs, you should first choose crabs with strong vitality and fast climbing; A live crab that spits a lot of foam and has a sound. Full-footed, crab legs are complete and full, crab shells are dark green and shiny, and navel is prominent.

In addition: when picking crabs, you should pick a round navel (female) and pinch the crab's feet. Strong crab is strong, just good, never tire of trying! ~~~

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

According to experts, at least three points should be paid attention to when eating crabs now: first, dead crabs can't be eaten; Second, raw crabs or crabs can't be eaten; Third, people with stomachache, enteritis, diarrhea and skin allergy should be careful to eat, otherwise it will make the old disease relapse or aggravate the condition.

The infection rate of raw crabs and paragonimiasis is as high as 7 1%. Paragonimus metacercariae is very resistant, and it can be killed in water at 55℃ for 30 minutes or in 20% salt water for 48 hours. If you eat crabs raw, you may be infected with Vibrio parahaemolyticus. When Vibrio parahaemolyticus invades the human body in large quantities, infectious poisoning will occur, showing symptoms such as intestinal inflammation, edema and congestion. Therefore, eating steamed crabs is the most hygienic and safe. When cooking crabs, it should be noted that the water should be boiled for at least 20 minutes, and the germs of crab meat can be killed after thorough cooking. One thing is also very important. When eating, you must remove four substances: crab cheeks, crab hearts, crab stomachs and crab intestines, which contain bacteria, viruses and sludge.

Crabs are cold, and those with spleen and stomach deficiency should also eat as little as possible to avoid abdominal pain and diarrhea. When eating, you can dip it in Jiang Mo vinegar juice to drive away the cold. In addition, people with colds, fever, stomach problems and diarrhea should not eat crabs, otherwise it will aggravate their illness. Patients with hypertension, coronary heart disease and arteriosclerosis should eat crab roe as little as possible to avoid increasing cholesterol. In addition, crabs should not eat with tea and persimmons, because tannic acid in tea and persimmons will solidify into indigestible lumps after meeting with protein of crabs, causing abdominal pain, vomiting and other symptoms, which is often called "stomach persimmon group disease".

It is best not to eat sea crabs in Tianjin, most of which are cultured artificially. The water quality in Tianjin section of Bohai Sea is extremely poor, and heavy metals and benzene exceed the standard, and there will be residues.

The sea crabs along the coast of Shandong and Zhejiang are all good. As for whether you are fat or not, it depends on the season, and it is not easy to distinguish who is better. However, due to the small natural catch, marine crabs (scientific name: Portunus trituberculatus) have been artificially cultured along the coast, but the quality is obviously not as good as that of natural seafood.

Yangcheng Lake hairy crabs are Eriocheir sinensis, whose scientific name is Eriocheir sinensis. Because the water quality and local climate of Yangcheng Lake are particularly suitable for the growth of river crabs, the quality of river crabs produced is better than that of other places, and with the praise of some celebrities, they are more famous.

I wish you a happy mood and lose weight as soon as possible!