How long to steam the river crab trick

Pour out all the river crabs and prepare them for cleaning, which is easy to grab and easy to get caught in the bag.

The cognition of river crabs, the navel is round for the female crab, the navel is triangular for the male crab, I now choose all the female crabs, select the river crab 1, look at the texture of the navel, the deeper and clearer the texture of the navel 2, the darker and heavier the color of the navel, the better, don't pick a very white and smooth 3, look at the thickness between the navel and the cover, the thicker the more paste and fat.

Look at the thickness between the navel and the lid, the thicker the fatter.

When choosing, you are not allowed to open the navel, because the navel river crab will die quickly, but we must open it when cleaning, and you can see the red crab roe full after opening. Use a toothbrush or brush to clean your belly button, hairy legs, and all crab legs.

The cleaned river crab is steamed in a pot of cold water, let the water temperature rise slowly, so that the river crab will not struggle, the crab legs will not fall, pour cooking wine on top of the river crab, some people like to eat the original flavor, so as long as the cooking wine is poured on the surface layer, there is the fragrance of cooking wine in the water below, if you want to have a stronger taste, you can let the river crab soak in the cooking wine for 10 minutes.

Cover the pot and boil over high heat for 20 minutes, then turn off the heat and simmer for 20-30 minutes.

The crabs that are ripe are ready to come out of the pan.

Put the crab out of the pot and put it on the plate, put the crab legs **, put a little green vegetables to match, and the fragrant river crab can be served, and it tastes more delicious with vinegar or sauce.

Preparation of steamed river crab.

River crab is also very delicious when steamed, but steaming is also skillful, so what is the method of steaming river crab?

Steamed river crabs: Prepare two fresh crabs. Wash the rope, tie the crab and fix it, pad the ginger at the bottom, drop a few drops of cooking wine, and turn the crab over and put it on a plate.

Boil the water first, put it in the pot and steam for 10 minutes. Prepare a little garlic, shredded ginger, soy sauce to taste, and add an appropriate amount of chili pepper to eat.

Note that after the river crab is bought, it should be soaked in salt water for a period of time to let the river crab spit out the dirty; When eaten, it tastes better when dipped in ginger vinegar sauce, and at the same time can ward off cold.

How to make steamed river crab.

Steamed river crab is loved by many people, but not everyone will do it, so what should be done with steamed river crab?

Soak the fresh river crab in salt water for a period of time, let the river crab spit out the dirt, then wash it with water, brush the mud on the river crab with a toothbrush, and then rinse it several times with clean water, put an appropriate amount of water in the steamer, put the washed river crab into the pot, cover the pot, and steam for 15 minutes. Prepare the dipping sauce in the process of steaming the river crab: peel the ginger and chop it into minced pieces, pour in an appropriate amount of balsamic vinegar, and open the lid to eat the river crab after steaming.

When steaming crabs, you should wait for the steamer to boil before putting in the crabs, so as to reduce the heating time of the ingredients, keep the meat tender and reduce the loss of nutrients.

How to make river crabs.

Although the river crab is delicious, it is not easy to make it delicious, so let's understand how to make the river crab.

Hankwan Roasted Crab : Wash the crab, chop it from the middle, and stick the cornstarch on the cut surface. Heat the oil in a pan and sauté the chives and ginger.

Add the crabs, cut the noodles and stick them to the bottom of the pan, and fry them slowly over low heat for a few minutes. Add Korean hot sauce, cooking wine, light soy sauce and sugar. Stir-fry well and add a little water.

Add the rice cakes. Bring to a boil over high heat and cook over low heat for another three or four minutes. It's best to sprinkle some chopped green onions and eat.

Steamed crab with vermicelli: Prepare ingredients for river crab, vermicelli, green onions, ginger and garlic, soak the vermicelli, chop the green onions, ginger, garlic and Chaotian pepper for later use, scrub the river crab clean, lift the crab shell, remove the lungs, gills and other inedible parts, put the soaked vermicelli in a container, sprinkle with an appropriate amount of green onions, ginger and minced garlic, put the cut crab on top of the vermicelli, steam it in the pot, and steam it for 8 minutes.

1.Brush the crab feet and shells with a brush, and then put the shells face down on the plate for later use;

2.Add 1000ml of water to the pot, put the steaming drawer, cover the pot, and start the "Lotus Chicken" function;

3.After the cooking pot prompts to boil, place the plate with crabs on the steaming drawer, close the lid, and continue to perform the automatic function;

4.Mix the minced ginger with the vinegar into a bowl of juice;

5.When cooking is over, remove the plate and eat the crab.

1. River crabs must be purchased alive, and leftover crabs should not be eaten for more than three days; 2. The crab must be put with the shell facing down to avoid the loss of crab juice and affect the taste; 3. Do not cut the rope that binds the crab, so as not to be difficult to steam when entering the pot; 4. After the crab is steamed, dip it in ginger vinegar sauce to eat, the crab is cold, and the ginger vinegar sauce has the effect of repelling cold and sterilizing, which can not only resist the cold nature of the crab, but also highlight the umami of the crab, killing two birds with one stone. 5. After eating crabs, the fishy smell on your hands cannot be washed off with water, so you can wipe your hands with liquor or ginger to remove the fishy smell.

Steaming river crab is the simplest, the most homely, the fastest to make, the most original crab to eat, the water boils and steam for 8 minutes, if the crab is super big, then steaming for 10 minutes is enough, the steaming time is too long, due to the loss of water, the taste of the crab meat is dry, not refreshing and tender, and the aroma is insufficient.

Ingredients: live river crab, ginger, vinegar.

Step 1: Put the live river crab in clean water, close the lid and soak for 20 minutes, then rinse with water repeatedly.

Step 2: Pour water into the steamer and pour the crab into the steamer, preferably with the stomach facing up, so that the crab roe does not flow out during steaming, and cover the lid immediately.

Step 3: After boiling the water over high heat, continue to steam for 8 minutes, before processing the crab, peel and cut the ginger into fine pieces, put it in a container, then pour in vinegar, soak for 15 minutes, and then use it to dip the crab, the taste is better.

How long does it take to steam small river crab?

Step 1 Soak the fresh crab in salt water for a period of time to let the crab spit out the dirt, and then wash it with water.

Step 2: Brush the mud off the crab with a toothbrush, then rinse it several times with water.

Step 3: Put an appropriate amount of water in the steamer and put the washed river crab into the pot.

Step 4: Cover the pot and steam for 15 minutes.

Step 5: Prepare the dipping sauce during the steaming process: Peel the ginger and finely chop it. Step 6: Pour in an appropriate amount of balsamic vinegar and the dipping sauce is ready. It's time to eat!

The specific method of steaming river crab is as follows:

Ingredients that need to be prepared in advance include: 8 river crabs, 50 grams of ginger, and 50 ml of balsamic vinegar.

1. Soak the fresh river crab in salt water for a period of time, let the river crab spit out the dirt, and then wash it with water.

2. Brush the mud on the crab with a toothbrush, and then rinse it several times with water.

3. Put an appropriate amount of water in the steamer and put the washed river crab into the pot.

4. Cover the pot and steam for 15 minutes.

5. Prepare the dipping sauce during the steaming process of the river crab: peel the ginger and chop it into minced pieces.

6. Put the chopped ginger in a bowl and pour in the appropriate amount of balsamic vinegar.

7. Put the steamed river crab on a plate, open a full crab roe, and the steamed river crab is completed.

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Ingredients: A few fresh river crabs, a small amount of green onions, a small amount of ginger, a small amount of garlic cloves, and a little cooking wine.

A small amount of shredded ginger, a small amount of light soy sauce, a small amount of balsamic vinegar, and a small amount of salt.

Method step ( 1 ) The crab bought is raised with clean water, so that the crab vomits all the dirt in the stomach;

2) Brush the crab with a brush;

3) Rinse the crab again after brushing to ensure that it is thoroughly cleaned;

4) Prepare green onions, ginger slices, garlic slices;

5) Add water to the steamer, add green onions, ginger slices and garlic slices, add a small amount, cooking wine and bring to a boil;

6) After the water is boiled, put the crabs on the grate and put them in the steamer, and steam them over medium to high heat for about 10 minutes;

7) Use the time of steaming crab to prepare the dipping sauce: put shredded ginger in a small bowl, add light soy sauce, balsamic vinegar and an appropriate amount of salt and mix thoroughly;

8) The steamed crab is out of the pot, the original flavor and aroma are tangy.

Tips: It is best to keep the crabs in clean water for one to two days, so that the crabs can vomit all the dirt in their stomachs;

When steaming crabs, you should wait for the steamer to boil before putting in the crabs, so as to reduce the heating time of the ingredients, keep the meat tender and reduce the loss of nutrients.

Crabs are cold, and ginger shreds are used to prepare and dip in juice to neutralize the coldness.

Ingredients: 4 crabs, 5 slices of ginger, 12 Sichuan peppercorns, 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of vinegar.

Steps: 1. Put cooking wine in the water of the steamer.

2. Slice the ginger and put one ginger slice under each crab.

3. Put a few peppercorns in each crab's arms, and steam for 12-14 minutes after steaming the steam ridge in the steamer.

4. Mix light soy sauce and vinegar into a cherry blossom-shaped dipping sauce.

The above Sun Pin content refers to Encyclopedia - Steamed River Crab.

The crab is steamed for 20 minutes and cooked. Rinse the crab with clean water, put it in the pot and add water to steam, boil the water over high heat, and wait for about 20 minutes to get out of the pot, and use a pressure cooker for five to eight minutes. If it is a crab with a relatively large head, you can extend the steaming time a little.

There are parasites in crabs, and if they are not cooked thoroughly, they can easily become infected after eating.

Precautions for eating river crabs:

1. It is best to eat river crab with ginger vinegar sauce, because river crab is cold, these warm ingredients can drive away cold and sterilize, and it is healthier to eat together.

2. There are bacteria and toxins in the gills, sandbags, and internal organs of river crabs, and they must be removed when eating.

3. River crabs cannot be eaten if they are not fully cooked, and they cannot be eaten if they have been stored for too long.

4. Don't drink tea immediately after eating river crabs, and don't eat persimmons.

5. Before cooking river crabs, be sure to ensure that they are fully washed to avoid harmful substances from entering the human body.