What crab is Portunus trituberculatus?

Portunus trituberculatus is actually Portunus trituberculatus, which is commonly called "white crab" in some places. Because the breastplate is spindle-shaped, it is named spindle-shaped. There are three protrusions in the center of the crustacean, so it is also called "Portunus trituberculatus" and belongs to arthropods.

The male umbilical cord is smooth, the claws are long, and the shell surface is blue; The female umbilical cord is round and fluffy, and the shell surface is ochre or spotted. Portunus trituberculatus has delicious meat, high nutritional value and economic value, and is suitable for temporary cultivation and fattening in seawater.

Cooking practice:

There are two common cooking methods for Portunus: home steaming and boiled radish soup, and home steaming is the most popular one in hotels.

1, steamed Portunus domestica:

Wash the crab, slice it with an oblique knife, and then cut it into small strands and crab feet. Put tofu granules or thousand rolls in the dish, then put the chopped crab, add ginger slices, mushroom slices, onion slices, old wine, soy sauce, monosodium glutamate and chicken oil, and steam in a cage for 3 to 5 minutes.

2, swimming crab boiled radish soup:

The crab is washed and cut into sections, which can be divided into 6 sections. Cut the white radish into pieces and cook in water for 3 minutes. Put oil, ginger slices, 2 garlic seeds and onion slices in the pan and stir-fry until fragrant. Add old wine and clear soup to boil, add the cooked radish, simmer until the radish is soft, then add the chopped crab, season with salt and chicken essence, cook for 1 to 2 minutes, and add mustard and a little chicken oil.