The easiest way to steam crabs, the right way to steam crabs

When you eat crabs, what you love most is that bite is delicious! Steaming is the best way to preserve the sweetness and original flavor of the meat, and it is the best way to cook crabs! If you want to eat more on the premise of maintaining health, you can appropriately use spicy ingredients such as shredded ginger and minced garlic that have certain medicinal effects to ward off cold and stagnation, and steam them together; Or add rice wine when boiling crab, which not only maintains the original flavor of crab meat, but also does not get too cold.

Don't forget, mix a dish of chili vinegar as a dipping sauce, the taste is so fresh that you don't want it. If you feel uncomfortable after eating crab, you can drink a bowl of ginger drink to warm your stomach, and you can recover quickly.

3 tips for steaming crabs.

There are 3 tips for steaming delicious crabs, and if you like to eat crabs, hurry up and learn to learn!

1. First of all, give the crab a salt bath and soak the crab in salt water for half an hour, so that you can spit out some of the dirt in the crab's body, and the steamed crab meat is more tender and fresher.

2. After soaking, you have to take a bath, use a small waste toothbrush to cover the crab, and brush the crab legs around, so that it is more hygienic to eat.

3. After serving the pot, you have to let the crab come to a comfortable position and lie down to steam. Steaming the crab's belly upwards will allow the crab abdomen to be fully exposed to steam, which can be sterilized and disinfected, and the crab will cook quickly. In addition, the steamed crab is not easy to lose its claws, the crab body is complete, and the color is ruddy and bright, so you have an appetite when it is served!

The correct way to steam crabs is as follows:Ingredients: 6-8 crabs, 5 grams of Sichuan pepper, 10ml of liquor, 50ml of beer, 10 grams of shredded ginger, appropriate amount of water.

1. First put the crab into the clean water, add a little liquor in the water at the same time, soak the crab for 3 minutes, then use a brush to brush the whole body of the crab, and then rinse the crab with running water for later use.

2. Put an appropriate amount of water in the steamer, then put all the peppercorns, liquor, ginger shreds, and beer into the pot, and boil the water over high heat until there are small bubbles.

The easiest way to steam crabs is as follows:Ingredients: 4 crabs, 1 piece of ginger, 1 green onion, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 clove of garlic.

Steps: 1. Rinse the fresh crab with clean water, brush the crab body and crab claws and claws, especially the hairs on the crab legs and tongs, and brush it several times.

2. Cut the green onion into sections and slice the ginger for later use.

3. Boil water in a pot, open the water into the steaming curtain, and spread green onions and ginger slices on the steaming curtain.

4. Put the crab in, stomach up, and tie up the leg tongs before the crab is alive to avoid the steamed crab from falling off the legs and tongs. Steam on high heat for fifteen to twenty minutes, adjusting the time according to the size of the crab.

5. Add the soy sauce, vinegar, sugar, minced garlic and minced ginger sesame oil to the bowl juice and stir well.

6. Delicious. <>

How to steam crabs:

Ingredients: 6 crabs.

Excipients: 1 piece of ginger, 1 shallot, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar.

Steps: 1. Prepare 6 live crabs.

2. Crabs must be eaten alive, dead crabs will secrete a toxin, which leads to meat corruption and bacterial growth, which is inedible.

3. For some less active crabs, you can poke its eyes with chopsticks, and if it can move, it means that it is still alive.

4. Male and female can be distinguished by the area on the belly of the crab, the female is round, and the male is triangular.

5. There is a lot of dirt on the surface of the crab's body, so it must be brushed clean. Grasp the sides of the crab's body with your hands like in the picture. This way it is not easy to get pinched. For safety reasons, it is safer to wear gloves to operate.

6. Grab the crab with one hand and scrub it with a waste toothbrush under running water with the other hand, especially where the joints are connected.

7. Put an appropriate amount of water into the three-legged kettle of the desugaring rice cooker, and the amount of water should reach the position of the lowest water line.

8. Put ginger slices and cooking wine in the water, turn on the "nutrient steaming" program, and bring the water to a boil.

9. After the crab is cleaned, put it in the retort pot of the rice cooker with the belly facing up.

10. Then put the retort back into the triangular kettle of the rice cooker.

11. Quickly close the lid and continue the "nutrient steaming" program, steaming for 15 minutes.

12. Prepare the dipping sauce when steaming the crabs. Finely chop the ginger, chop the shallots into chopped green onions, put them in the flavor dish, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, a little white sugar and sesame oil, then add an appropriate amount of water, and stir well.

13. After fifteen minutes, open the lid, and the complete and clean crab will be steamed, and the legs will not be yellow.

14. Take out the steamed crabs, put them on a plate and serve. When eating, first lift the triangular lid on the belly of the crab, and then break the shell of the crab, and you can see that it is full of crab roe. Note that the inedible parts such as crab intestines, gills, crab stomach, and crab heart should be removed before eating.