在都市住久了,就向往大海,不仅仅是心情,就连舌根儿也跟着一块儿垂涎海腥。十月的螃蟹尤其令人垂涎欲滴……蟹,自古就有“四味“之说。“大腿肉”,肉质丝短纤细,味同干贝;“小腿肉”,丝长细嫩,美如银鱼;“蟹身肉”,洁白晶莹,胜似白鱼;“蟹黄”,含有大量人体必需的蛋白质、脂肪、磷脂、维生素等营养素,营养丰富。螃蟹还有一定的药用价值,它具有活血化瘀、消肿止痛、强筋健骨的功效,民间常用于治疗跌打损伤、活血化瘀、筋骨破碎等疾病。蟹的吃法多种多样,有清蒸、有醉制,也有将蟹肉、蟹黄拆下,作主料或配料的。下面介绍几款适合家用的蟹味菜。 Live in the city for a long time, longing for the sea, not just the mood, even with the tongue-root children also co-salted sea fishy. October crabs are particularly coveted ...... Crab, since ancient times there are “four flavors,” said. “Thigh meat”, meat quality silk staple slender, with the same scallops; “calf meat”, delicate silk, beauty such as whitebait; “crab body meat,” white crystal clear, like whitefish; “Crab” contains a lot of human essential Protein, fat, phospholipids, vitamins and other nutrients, nutrient-rich. Crabs also have some medicinal value, it has the effect of promoting blood circulation and removing blood stasis, swelling and pain, strong gluten and bone strengthening, and is commonly used in the treatment of traumatic injuries, blood circulation and bone disintegration and other diseases. Crab eat a variety of ways, there are steaming, there are drunk system, there will be crab meat, crab removal, as the main ingredient or ingredients. Here are several suitable for home crabs dishes.