Which kind of crab is best eaten
Blue Crab
The growth rate of blue crab is faster, and it is the best time to taste blue crab from September to October. Green crab is one of China's precious aquatic products. The meat is delicious and unique, and it is extremely rich in nutrients. It is said to be a delicacy on feasts and has a high medicinal value. In particular, mated female crabs (the red worms and crabs) have the reputation of ginseng in the sea and are maternal and old. Premium supplements for young and frail people.
In addition, the cream crab refers to the female crab in the blue crab, which has a large appearance, a thick and mellow chewing body, a green color of the entire body, and a reddish-brown color on the abdomen. The meat is firm and sweet, and the fiber is more obvious and the crab yellow is full. Crab is rich in protein and vitamins, has the effect of destroying food and eliminating food, and can help recovery after illness, and is also beneficial to the recovery of traumatic injuries. Crab is suitable for making dishes after cooking, or porridge.
Shuttle crab
Swallow crabs are known in some places as "white crabs." Swallow crab is the most common species of crab in northern China. It is a large meaty foot and it is a season rich in summer and early autumn. The shuttlecock is named after its back shell shaped like a shuttle. Its meat is delicious, rich in vitamin A, high in protein and fat, and rich in calcium, phosphorus, iron and other minerals.
Swimming crabs have the effects of clearing away heat and toxic substances, adding bones and adding marrow, reinforcing muscles and promoting blood circulation, passing through the meridians, benefiting the extremities, renewal of wounds, nourishing liver and yin, filling stomach juice. It has a certain therapeutic effect on congestion, damage, jaundice, low back pain, and rheumatoid arthritis. The crabs are suitable for steaming or preparing other dishes.
Dungeness Crab
Jelly crabs are produced in Alaska, Northern California, Washington, and other sea areas. They are large in size, and their weight ranges from 500 g to 1500 g. Jelly crabs have a very high meat yield, with a firm, tasty flesh and a light sweet taste. Jelly crabs change shells every autumn and enter the season of high seasons in winter. Jumbo crabs are often meaty and low in price.
Jelly crabs are suitable for taking meat dishes or frying them. Due to the large size of individual crabs and the large amount of meat, they are suitable for cutting and cooking. They can use a variety of cooking methods and are delicious.
King crab
Also known as the emperor crab, rock crab, or rock crab, the Bering Sea typically catches red and blue king crabs from September to October; Alaska’s southeastern waters catch red king crabs in November. King crab legs are rich in protein, trace elements and other nutrients, and have a good tonic effect on the body. Eating crabs is beneficial to the rehabilitation of tuberculosis.
China and Asia do not produce king crabs in the waters around them. Most of the king crabs on the Chinese market have been imported as quick-frozen products. After the king crabs are caught and boarded, frozen frozen equipment is used on board to freeze the king crabs to zero. - 18 degrees Celsius ultra-low temperature refrigeration, to ensure maximum freshness and taste of king crab, easy storage and long-distance transportation.
Orchid crab
Orchid crab because of its chelate and foot blue, and the appearance of orchids named orchid crab, China's Hainan Island is more abundant near the sea. The back shell of Orchid Crab is grayish with white spots, and the end of each foot is bright blue. The orchid crab is suitable for steaming and eating, and its flesh is white and firm, fresh and delicious.
Male and female body color are significantly different. Males are dark blue except for the movable and non-movable fingers of the chelate foot and the anterior and knuckles of each step. Most of the rest are blue-green with light blue or white mottles. The female head has a dark green front and a yellow-brown mottled back; the belly of the ankle is pale orange, extends to the base of the movable and immovable fingers, and the front of the two fingers is dark red; the anterior segment and the finger Pale orange.
Red Crab
The safari crabs are reddish-brown in color and white in plaques. The carapace is axe-shaped, the front end is serrated, and the large chelons are long and stout. Crab saffron skin is thin and fleshy, white and delicious. The safari crab is the favorite crab. She is produced in the southern coastal areas of China, such as Yangjiang and Hainan. Because the colors are bright and the patterns on the back shell are clear and beautiful, the red crab is known as the “beauty†in the crab family.
The weight of safflower crab ranges from 0.3 kg to 1.5 kg, and its texture is tight and delicious. Because she is a typical sea crab, it cannot be cultured artificially, so it is the most valuable. The safflower crab is suitable for making dishes such as frozen crabs or crabs.
Sand crab
The so-called sand mother crab refers to the female crabs in this species of crabs. The sand mother crabs are small in appearance, the dorsal arm of the crab is gray-brown and brown, similar to the color of the sand in Haiti. The front edge of the carapace is serrated, and the chelation is small. It is the most common species of sea crab in the market. It is suitable for cooking. The meat is tender and delicious, and people can not wait to swallow the tongue. October is the best season to eat this kind of crab every year.
Shamu Crab is tender and juicy, full of crab yellow, suitable for steaming or crab yellow to make crab and crab dishes.
Hairy crabs
Yangcheng Lake hairy crabs are best eaten in September, October and November. After entering October, it became the world of male crabs. At this time, the umbilicals of the male crabs were pointed and firm. It was the best season for eating crab meat. Hairy crabs are a type of crab. Crab's protein and vitamin A content are higher than other varieties, the most suitable method of steamed food.
Yangcheng crabs have a fresh taste, while steamed foods can better highlight its delicious flavor. Diners should smell the authenticity of crabs before tasting. Yangcheng crabs have a clear spring-like aroma. Before eating, mouthwash with ginger tea, eaten with red vinegar and vinegar, in order to taste the most delicious hairy crabs.
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