[A crab’s ability]_action_effect

[A crab’s ability]_action_effect

A large amount of crabs are mainly from crab crab paste. The nutritional value of crabs is very high, so when you eat crabs, you should pay attention to not eating too much each time, especially those who are very high in body and eating crabs.The amount should not be too large. Normal people can eat no more than three crabs per day. If the physical condition allows, you can eat more.

Fried: Fried is the most widely used cooking method. The amount of oil determines the conversion level, which affects its suitability during weight loss. A light and oil-free frying alternative is recommended during weight loss.

Nutrition Information Nutrient content (per 100 g) Nutrient content (per 100 g) 148 (Kcal) conversion.

21 glucose (g) 6.

Aunt 16 (g) 6.

70 protein (g) 15.

76 cellulose (g) 0.

03 Main ingredients Crab (river crab) 1500 g accessory parsley 10 g steamed crab Crab Introduction Autumn wind sounds, crab feet itchy.

October is a good season to eat crabs.

However, crabs are cold, so it is best to eat them with ginger and vinegar.

Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, and ingredients of sugar and monosodium glutamate.

Put the ground ginger in a small bowl, add pre-cooked soy sauce, sugar, monosodium glutamate, rice wine, sesame oil, and stir together.

2.

Take another small bowl and add an appropriate amount of vinegar.

3.

Wash the crabs with water (pay special attention to clean the gap between the shell and the legs and the fluff on the Dao), put them in a large bowl in a steamer, heat on high heat, and steam for 15-20 minutes, until the crabsThe shell changes from blue to bright red. When the crab meat is mature, it is retracted.

4.

Come with pork and vinegar.

Ingredients for fried crab with green onion and ginger Ingredients: 500 grams of crab, auxiliary materials: 150 grams of green onion, 25 grams of ginger, seasoning: 5 grams of white garlic, 15 grams of rice wine, 10 grams of soy sauce, 5 grams of pea starch, 3 grams of white sugar, sesame oil 2Grams, 75 grams of lard, 5 grams of salt, 5 grams of MSG, and 1 gram of pepper.

Place the crabs on the vegetable mound upwards, use a knife to chop the midline of the umbilical shell, remove the crab cover, scrape off the gills, and wash;2. Slap the crust through the knife, and then cut each half of the crab body into four pieces, each with a claw, for use; 3.

3. Slicing shallots, cutting ginger, shredded garlic, and adding starch to water to make wet starch. 4.

4. Heat the wok with wuhuo, add lard, and heat it to 60%. Put down the onion section. After frying, remove the onion section. 5.

5. Slightly leave the oil in the wok, stir-fry the ginger, garlic and fried shallots on the stove, wait for the aroma, and fry the crab pieces; 6.

Cover slightly and cook until the water in the pot is dry. Add 10 grams of lard, sesame oil, pepper, etc. and stir well.