Tools for steaming crabs.

There are eight pieces of tableware for eating crabs, all made of metal, which are divided into crab pots, scissors, crab needles, long-handled spoons, waist hammers, long-handled axes, crab pliers and benches. The hammer is used to break the hard shell, and the crab spoon is used to hook off the meat inside the crab's feet-each tool has a special usage, and the hotel waiter will give directions when customers eat crabs.

As long as eight crabs are collected, the intractable crabs will be dismantled and eaten up one by one! Before eating crabs, let's take a look at the magic weapon to eat crabs-eight crabs.

1. Crab pot: It can be used to hold crab caps, or it can be innovated and improved. Using the shape of its container, it can be put into the dipping juice that matches the crab.

2, scissors: hairy crabs, the role of scissors is to cut off the long brown hair on the crab legs and claws.

3. Crab needle: Remove the inedible white crab gills and the crab stomach covered with bones, which are inedible. At the same time, it can also be used to conveniently pick out the meat on the crab and hook out the meat in the crab leg to eat.

4. Long handle spoon: the function is self-evident. After the crab is opened, you can put a large piece of crab yolk or cream into your mouth with a spoon, and the taste is extremely satisfying.

5, waist hammer: Hammer-shaped things are naturally used to knock, pick up a crab, gently knock on the edge of the crab back, knock the crab shell open, which is conducive to opening the crab cover. Nowadays, unruly people can lift it with their fingers, so most restaurants can't see this tool.

6, long-handled axe: open the back shell and navel with a long-handled axe, plus hit with a hammer many times, it is easy to open.

7. Crab pliers: the best weapon to open crab pliers. Put the hard crab tongs in the tongs, gently exert force, and the shell will break, then take the meat off the crab tongs with a sign.

8. Pick a stool: a small golden stool like a small chopping board, on which crabs can be placed, and then the crab claws or the meat inside the crabs can be easily taken out with other tools.

Clever and practical way to eat crabs with tools;

Step 1: Cut crab legs from back to front with crab scissors. Pay attention to avoid the joint part and cut it slightly in front of the joint.

Step 2: Push the leg meat out with a crab needle, put it in a crab bowl and dip it in ginger vinegar.

Step 3: deal with two big pliers. Tap the crab claws on the crab table with a crab hammer, peel off the crab shells, and pick out the crab meat with a crab needle. If you finally want to beat the crab back to its original shape, cut it out with crab scissors and pick out the crab meat.

Step 4: aim the crab hammer at one side of the crab shell and gently tap it to loosen the crab shell.

Step 5: Open the cracked crab shell with a crab needle. After pulping, crab meat and crab glue are completely separated from crab shells, and the operation is simple.

Step 6: Gather the white crab glue at the end of the crab needle with a small fork and put it into the crab bowl, and serve.

In this way, a hairy crab is eaten clean. Don't forget to put the crab shells together to make a complete crab after eating!

View the most relevant knowledge details of "Crab":

Nutritional value and composition of crabs

Nutritional components of crabs

Nutrient per 100g: energy103kcal; Protein17.5g; 2.6 grams of fat; 2.3 grams of carbohydrates; Cholesterol 267 mg; Vitamin A389 micrograms; Thiamine 0.06 mg; Riboflavin 0.28 mg; Nicotinic acid 1.7 mg; Vitamin E6.09 mg; Calcium 126 mg; Phosphorus 182 mg; Potassium 18 1 mg; Sodium 193.5 mg; Magnesium 23 mg; 2.9 mg of iron; Zinc 3.68 mg; Selenium 56.72 micrograms; 2.97 mg of copper; Manganese 0.42 mg.

Usage and dosage of crab

1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Crabs can be steamed, boiled, fried or made into snacks.

2. When steaming crabs, tie them tightly to prevent them from falling off their legs and turning yellow after steaming. When the raw crab is shelled, it should be scalded with boiling water for 3 minutes first, so that the crab meat can be easily removed and not wasted.