The autumn season for eating crabs has arrived, with the best time to taste autumn crabs being from September to December each year, tempting gourmets.Mass retail stores introduce crabs from the Jiangsu region, known for its good water quality.These are large Yangcheng Lake crabs.Jiangsu crabs are lake crabs, larger in size, with full crab roe and yellow, fresh meat, rich in nutrition and capable of tonifying health.

Crabs are rich inproteinand trace elements, beneficial for the body.By origin, they can be classified intoriver crabs,river crabs, river crabs, lake crabs.River crabs from Hebei and Tianjin are most famous, with Nanjing's Jiang crabs being the best. The quality of Lake crabs is better in Yangcheng Lake, Jiangsu and Weishan Lake, Shandong.Crabsare abundant from August to September, especially during the time when they turn red like sorghum, which is the best season for eating them, with the saying 'Seven Sharp Eight Round'.

Jiangsu lake crabs are rich in calcium, phosphorus, vitamin B1, B2, and A, making them highly nutritious top-class delicacies.Now, you can easily prepare delicious crab dishes at home. The "Whole Mart Good Recipe" demonstrates a fall warming dish 'Wild Golden Crab Milk Pot Rice Soup', allowing everyone to try cooking it themselves for both taste and health benefits.Wild Golden Crab Milk Pot Rice SoupIngredients:4 wild golden crabs, 1.5 cups of rice, cuttlefish balls or cod balls half a box, 4 Chinese cabbage leaves, one tablespoon of butter, white onion one stick, garlic two cloves, 800ml of milk.Preparation steps:

1. Clean the wild golden crabs, peel off the shell and remove the internal organs, then cut them in half.

2. Rinse the rice and chop the Chinese cabbage leaves into short pieces.

3. In a pot, sauté the onion with butter, then add crab meat and stir-fry briefly.4. Crush the garlic with a grinder and directly put it into step 1. Then add milk and bring to a boil.5. Remove the crab meat, place the rice in, and cook in an electric pot or sandpot for 20 minutes until the rice is soft.6. Add cuttlefish balls or cod balls, Chinese cabbage, etc., and bring to a boil (add some water if too dry).7. Place back the crab meat, heat briefly before serving in bowls.When selecting crabs:1. The carapace is round and brown-green.

2. The claws are long with dense hair, and the legs are flat and long with sharp ends.

3. Crabmeat is white and tender, with the best taste.

When cooking crabs:

Do not eat crabs with

sweet potatoes,

pumpkins,

honey,

mangoes,

pears,

pomegranates,

watermelons,

pumpkins,peanuts,snails,

celery,

persimmonsat the same time. Avoid cold drinks when eating crabs to prevent diarrhea.2. When cooking crabs, add someJapanese mintleaves or fresh ginger to reduce toxicity and mitigate their coldness;crabs can be cooked bysteaming,boiling,or frying.3. When steaming crabs, tie them up to prevent legs from falling off after cooking and the yellow part from leaking out.When removing crab meat raw, first scald with boiling water for 3 minutes to make it easier to take off without wasting any.After buying crabs externally, do not rinse them with water. Place them in a clean jar or (pinyin: tán) and addbrown riceand two broken eggshells, then sprinkle two handfuls ofblack sesame seeds. Submerge the crab shell completely, cover the opening with a cotton cloth to allow air circulation but prevent the crabs from seeing sunlight. After about 3 days, remove them as they will have absorbed the nutrition from the rice and eggs, making their bellies strong and full, enhancing the taste.and becoming more sweet and juicy when eaten.The snail,Celery,PersimmonEating them together, and consuming crabs with cold drinks can lead to diarrhea.

2. When cooking crabs, it is advisable to add some Perilla leaves and fresh ginger to detoxify the crab and reduce its cold nature;PerillaFresh ginger, to counter crab poison and reduce its cold nature;Crab can be steamed, cooked, or fried.Steaming a crab should involve tying it up to prevent legs from falling off and the yellow part from leaking out after cooking.Before removing the meat of live crabs, boil them in water for three minutes to make the removal easier without wasting any part.

4. After purchasing crabs from outside, do not wash them with water; place them in a clean jar or (pot);Brown rice

Add two broken shell eggs,and sprinkle two handfuls of black sesame seeds over the cover of the crab,then wrap the mouth of the jar with a cotton cloth to allow air circulation while preventing the crabs from seeing sunlight. This should be done for about three days before taking them out, as they will absorb nutrients from the rice and eggs, making their bodies stronger and more full-bodied, resulting in a richer and sweeter taste when eaten.Eggs, then sprinkle two handfuls ofBlacksesame seedsSubmerge the crab shell, wrap the jar mouth with cotton cloth to allow air circulation while preventing sun exposure; after about 3 days, remove them. Due to absorbing nutrients from the rice and eggs, the crabs become robust and plump, making them even more tender and delicious when eaten.