How to eat steamed crabs, how to eat steamed crabs

How to steam crabs.

Cleaning crabs, this is very important, when choosing live crabs, delicious and healthy, after buying back, you can put it in clean water clearly, and by the way, put a small amount of sesame oil, which helps the crabs spit out sludge.

Chop ginger and green onion and set aside.

Put the green onions, ginger and garlic into the pot and light the fire to cook the crab slightly to remove sludge and impurities.

After the crab has been hot for the first time, take it out and turn it over and put it on the steaming drawer. Put the ginger and garlic that you have just prepared on top of the crab, and the main purpose of ginger and garlic is to get rid of the fishy smell of the crab.

Steam for 10 minutes.

The plump crab is good.

Eating crabs is a contraindication.

1. Don't eat dead crabs.

Parasitic bacteria in dead crabs multiply and spread into the crab meat, causing proteins to break down to produce histamine. The longer the crab dies, the more histamine accumulates in the body, and the more toxic it becomes. Even if the dead crab is cooked thoroughly, the toxins are still not easily destroyed, and after eating, it can cause nausea and vomiting, flushing of the cheeks, and rapid heartbeat.

Have you remembered one of the taboos for eating crabs?

2. Don't eat overnight crabs.

Crab is a food containing more histamine, overnight leftover crab species histidine will be decomposed into histamine under the action of some vitamins, and heating back to the pot can kill the pathogenic microorganisms, but can not destroy the toxin, resulting in histidine poisoning. Therefore, you must remember to eat crab that it is best to eat it steamed and eaten for a maximum of 4 hours.

3. Don't eat raw crabs and drunk crabs.

Crabs contain a variety of pathogenic microorganisms. In particular, the larvae eggs of lung flukes in their bodies are highly infected and have strong resistance, which cannot be killed by soaking in rice wine and white wine alone. Eating raw crabs and drunk crabs can easily induce pulmonary flukes, cause cough and hemoptysis, and if the virus enters the brain, it will also cause paralysis.

There is a point in eating crabs, so we must carefully choose crabs when buying crabs.

Fourth, do not eat crab "four parts".

The crab stomach is a triangular bone bag in the crab cover, eat the crab cover first, scoop out the middle crab stomach part with a small spoon, and gently suck the crab roe wrapped outside. For the crab body, first use scissors to cut off the excess crab legs and crab mouth; Use the handle of a spoon to pick out a hexagonal sheet in the middle of the crab body, which is the crab heart part and should be discarded; crab intestines, a black line from the crab stomach to the crab navel; The gills of the crab, the two rows of soft things that grow on the crab's abdomen like eyebrows, should be removed. This taboo for eating crabs must be kept in mind.

5. Do not eat with tea, persimmons, peanuts, cold drinks, etc.

Crab and tea can not be drunk at the same time, because tea will dilute gastric juice, tea and persimmon in the tannin acid, will make the protein in the crab meat coagulate, not conducive to digestion, coagulated substances remain in the intestine for a long time, after fermentation, can cause abdominal pain, vomiting, diarrhea, peanut kernel fat content is high, greasy things and cold crabs to eat, easy to cause diarrhea. Cold water, ice cream and other cold things reduce gastrointestinal function. Tomatoes should not be eaten with crabs, both are cold foods, and eating them together can easily cause diarrhea.

Don't eat food that is the same as crabs.

The most common way to eat crabs is naturally steamed, so that it is authentic enough. "Steamed" crabs seem simple, but the crabs are always unsatisfactory. Many people either have their crab legs off when steaming crabs, or the crab roe is flowing everywhere.

Or after steaming for a long time, the crab meat is old and has a bad taste, or the fishy smell is particularly heavy and difficult to eat.

If you eat it at home, you can eat it if you don't steam it well, there is nothing wrong with it, but it is a pity that the crab roe that runs out. But if it's a treat, it will be too embarrassing to look bad. In order to do a good job of this crab, you have to put in some effort to study hard.

If you want the crab to be tender and delicious, you just need to do the following to ensure that you get applause and praise. Let's take a look.

Steamed crabs. Prepare the ingredients:

Crab, peppercorns, garlic, fresh turmeric, rice wine, aged vinegar.

Step 1: Tie the crab first, so that it will be very convenient to clean it, and it will not be scratched by the crab, and you can also fix the crab legs, so that it can stay honestly and can't run around, remember the first time you steamed the crab, when you put it in the pot, it was 5, and when it was steamed, it looked like 4, and I don't know when I ran one.

Step 2: Cleaning.

Soak the crab in clean water for 40 minutes to an hour, and then use a small brush to scrub the crab clean, especially the abdomen, which is prone to sticking to dirt.

Step 3: Steam in a pot.

Put cold water in the pot, put a little more water, add a few peppercorns, put a few slices of ginger on the steaming drawer, put the crab back down on the ginger slices (this is very important), and then pour some rice wine on the crab, cover the pot, and steam on high heat for about 20 minutes.

Step 4: Serve to the table.

When the crab is steamed, let's untie the crab and untie the rope. Mix a bowl of garlic vinaigrette and dip it to eat, the taste is simply not too delicious, it is really delicious.

1. When steaming crabs, use a pot under cold water.

The steamed crab in cold water is fragrant enough, and the meat is tender and has little fishy smell. If you steam it with hot water, the fishy smell inside will not come out, and the taste will be too fishy to taste when eating, and the crab roe will also flow out.

2. The belly of the crab should be facing upwards.

Many of us usually make this mistake, the consequence is that the crab roe flows out a lot, and if we put the crab's stomach up, we can effectively prevent the outflow of crab roe and reduce losses, after all, crab roe is the soul and the most nutritious.

3. The main purpose of pouring rice wine is to remove the fishiness, and cooking wine can also be used instead if there is no rice wine.

In this way, the steamed crab is complete, tender and delicious, there is no fishy smell, and there will be no crab escape, and it is definitely used to entertain guests.

Crab is a delicacy in the world, and learning to steam crab is one of the skills that foodies must learn. How to steam crabs? Did you know that not everyone can "get married" with deliciousness?

Crabs are not suitable for people with spleen and stomach deficiency or high cholesterol due to cold and high cholesterol. If you want to eat crabs healthily, it is important to learn how 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!

Steamed crab delicious recipes are on offer.

Recipe. 1. Steamed crab in rice wine.

Ingredients: 6 crabs.

Seasoning: Appropriate amount of rice wine, appropriate amount of fresh shellfish sauce, appropriate amount of ginger, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of cotton thread.

Preparation: Prepare the crabs;

Soak the crab in clean water and wash the crab with a brush;

Prepare cotton threads and bundle crabs;

Tie them all up.

Put half a bowl of rice wine in the pot, add some water, ginger slices, and put it in the steaming drawer;

The crab is placed on the steaming drawer with the bottom facing up,**;

Steam over water for about 10 minutes, turn off the heat and simmer for 3 minutes;

Take out and cut off the cotton thread and arrange it on a plate;

Mix your favorite seasoning with fresh shellfish sauce, minced ginger, vinegar, sugar, sesame oil, etc. into a dipping sauce and serve.

Recipe. 2. Ancient method of steamed crab with glutinous rice.

Ingredients: 150 grams of crab, 400 grams of glutinous rice, 800 grams of soup.

Seasoning: 2 grams of salt, 10 grams of cooking wine, 5 grams of green onions.

Method:1Wash the crabs and soak them in salted water for 2 minutes;

2.Wash the green onion and finely chop it;

3.Wash the glutinous rice, drain the water, and soak it in the soup cooked with old hen and ham for one hour;

4.Put the glutinous rice and crab on a plate, steam it in a steamer over low heat for 20 minutes, and sprinkle it with minced green onions. The umami of the crab meat and crab juice seeps into the sticky rice, and it is full of umami.

Typhoon shelter cuisine originated in Hong Kong, and this typhoon shelter fried crab dish is one of the classics. Golden and crispy, tender and flavorful, delicious to the point of finger sucking. And the more you eat, the more appetizing it becomes.

Crab is a delicacy in our life, it has a high edible value, and you are tired of eating it steamed, so you must try this method!

Crab is one of the most popular seafood, crab is not only delicious, but also has many ways to make it, among which steamed crab is the most popular among everyone. Whether it is a whole crab or a cut crab, the total steaming time should not be less than 15 minutes from the time the boiling water is put into the pot, because it takes about 15 minutes to completely kill the parasites or disease-causing microorganisms, and this time will not cause the crab meat to age.

The most important thing in steaming crabs is to maintain the umami taste of the crabs and steam the crabs without overdoing it. The most common problem in the process of steaming crabs is that the meat is not fresh and sweet due to steaming for too long, or the steaming time is too small, and there are parasites. The steaming time of crabs cannot be generalized, because the time required for a whole crab and a cut crab is completely different.

The whole live crab needs to boil the water first, and then steam it over high heat for about 5 minutes, and then switch to low heat to continue, crabs below 3 taels should continue to steam for about 10 minutes, 3 4 taels continue to steam for about 12 minutes, and more than 4 taels continue to steam for about 15 minutes. Usually, for every 1 tael of weight gained, the steaming time increases by about 2 minutes. In short, the specific time of steaming the crab depends on the size of the crab.

Ingredients: 4 crabs. Excipients:

1 piece of ginger. Steps: 1. Brush the crab slightly, rinse it, drain it and put it on a plate, as shown in the picture below

2. Slice the ginger and put it on the crab as shown in the picture below

3. Put it in the steam oven, as shown in the figure below

4. Set the pure steaming function, 100 degrees, 20-25 minutes, as shown in the figure below

5. Remove the rope after steaming, as shown in the figure below

Ingredients: crab, cooking wine, minced ginger, soy sauce 2, sugar, chicken essence, sesame oil, balsamic vinegar.

Steps: Drain the crab with clean water and put it in a container; Add water to the steamer and add a little ginger and green onion to the water.

Steaming with this water is good for removing the fish).

When the water boils, put it in a container containing the crab. Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out.

Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar.

Steps: Drain the crab with clean water and put it in a container; Put the minced ginger in a small wine bowl and add the boiled soy sauce and sugar

Stir with monosodium glutamate, rice wine and sesame oil;

Take another small bowl and put the vinegar for later use; Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

Spread the chopped crab on the crab king's noodles, which can be spread like a crab;

Sprinkle with pre-chopped garlic, ginger and red pepper shreds, and then evenly spread the chicken essence;

After the water boils, put it on and steam for about 15 minutes;

Sprinkle with shredded green onions and drizzle with hot oil. Remove from the pot, serve, and serve.

The best way to make steamed crab 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 and stomach up (before steaming, the crab should be tied up with leg pliers to avoid the steamed crab from falling off the legs.!) Steam on high heat for fifteen to twenty minutes, adjusting the time according to the size of the crab.

5. Adjust the bowl juice: Stir well with soy sauce, vinegar, sugar, minced garlic and ginger sesame oil.

6. Delicious.

1000g of crab, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquorStep 1Rinse the crab with clean water a few times, never with your hands.

2.Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

3.Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

4.Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

5.Open the lid after the crab is steamed.

6.Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

7.Put the steamed crab on a plate and dip it in the ingredients when you eat it.

4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Steps: 1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

3. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, 4. After the fire boils, put the cut crab pieces one by one, 5. Put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), 6. Add the onion, then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.