How can you eat crab other than steaming?

Stir-fried crab in typhoon shelter is a classic dish of Cantonese cuisine, its essence is the unique flavor of minced garlic, the uniqueness of this minced garlic is that it is sweet and burnt, crispy but not mushy, the aroma of garlic soaks the crab meat, the taste is rich, and the more you eat, the more appetizing it is. In fact, the practice of typhoon shelter has a origin, it is said that in the past, there were people who went out to sea to fish in a storm, and then they hid in a place called typhoon shelter, and then people cooked and ate the fish, shrimp and crabs caught on the boat, and there was this typhoon shelter practice later.

The essence of the typhoon shelter series of fried garlic unique aroma, fried garlic flavor is unique in its taste is crisp but not boiled, sweet taste, in addition to the garlic fragrance can also be according to personal preference, add chili, tempeh and other ingredients combined, seafood soaked in the fragrance of green onions, ginger and garlic, the flavor is rich, but extremely harmonious. In the typhoon shelter series, the typhoon shelter fried crab is the most favored by diners, and the texture and taste are extreme, making people more appetizing the more they eat.

Dish]: Typhoon shelter pike crab.

Cooking ingredients]: 1 crab, 1 small piece of ginger, appropriate amount of green onion. , appropriate amount of garlic, 1 tablespoon of corn starch, 2 dried chili peppers, appropriate amount of cooking wine, appropriate amount of breadcrumbs, appropriate amount of salt, appropriate amount of coriander.

Cooking Steps]:

1. A crab, I use a pike crab, we also call the flying crab in the local area, wash it, and the green onion is also ready.

2. Open the crab shell, then clean the internal organs, chop them into small pieces, add cooking wine and ginger slices, and then put a little salt to marinate them, and after marinating, wrap the crab pieces with cornstarch, and separate the white part of the green onion and the green onion leaf part.

3. Add an appropriate amount of cooking oil to the pot, then put the white part of the green onion into the oil pan, fry the fragrance, take it out and discard it after the green onion is burned, and only leave the oil.

4. Then put the green onion leaves and ginger slices into the pot and stir-fry until fragrant.

5. Put the crab pieces into the pot and shake the pot.

6. Add a little cooking wine and then cover the pot, about 5 minutes or so to see that the crab has turned red, and then put the crab out.

7. Put the green onion and ginger in the pot again, and put more chili peppers if you like spicy food.

8. Then put the prepared breadcrumbs into the pot and stir-fry until the breadcrumbs have been fried until golden brown.

9. Put the crab pieces into the pot and stir-fry slowly until the crab pieces are coated with breadcrumbs, then you can turn off the heat, put the crab shells on it, sprinkle some coriander leaves, so that a delicious typhoon shelter fried crab is ready.

Cooking Tips]:

1. Crab shells will scratch the pot, so don't stir-fry with a spatula, just shake the pot gently.

In addition to steaming and eating, you can also stir-fry and eat, we can stir-fry the green onions, ginger and garlic, and then put in the crab, and finally, add water starch to thicken it is a delicious fried crab.

In addition to steaming crabs, we can also make spicy crabs for him to fry first, after frying, we start the pot to burn oil, put in the bean paste, Lao Gan Ma add water to add crabs, and put in chili peppers.

Crabs can also be eaten marinated or fried. The crab is different in terms of taste, and I personally prefer to eat steamed ones, because this practice preserves the taste of the crab very well.

The crab can be eaten directly after steaming.

Crabs can be steamed or boiled and eaten, one is steamed in a steamer, and the other is boiled in clean water, that is, one is dipped in water and the other is not dipped in water. In the process of cooking, at the same time, add condiments to taste, so that after cooking, you can pick it up and eat it directly, and with steamed, because there is no condiment added, you need to prepare additional sauce, and the sauce is generally light soy sauce, ginger, vinegar.

Steaming and eating is the way most people eat, and it also indirectly shows that the steamed crab is more delicious, and the crab steamed out through water is the most primitive and pure, retaining the essence of the crab, and the steaming time is slightly longer, and the parasites in the crab will also be eliminated by high temperature.

When it is boiled and eaten with condiments, the original taste of the crab will be mixed with the condiments and dissolved into the soup, and the nutrients of the crab itself will be lost.

Precautions

Crab is a more nutritious food, from the perspective of nutrition, crab is best to eat freshly, if you can't finish eating, you can put the crab in the refrigerator to preserve, and then you can eat it overnight, but note that after the crab is stored in the refrigerator, the crab should be reheated when eating on the second day, the high temperature can kill the bacteria that breed in the crab, and it is safer and more secure to eat.

The preparation of 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.

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. This is shown in the figure below.

2. Cut the green onion into sections and slice the ginger for later use. This is shown in the figure below.

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

4. Put the crab in and put the belly up (before steaming, the crab should be tied up with leg pliers 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. This is shown in the figure below.

5. Adjust the bowl juice: Stir well with soy sauce, vinegar, sugar, minced garlic and ginger sesame oil. This is shown in the figure below.

6. Delicious. This is shown in the figure below.

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

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.

Hello! Steamed crabs are generally steamed whole in a steamer, and how long it takes to steam crabs depends mainly on the size of the crabs.

According to the size of the crab, we divide it into three categories: less than 150 grams, 150 grams to 250 grams, and more than 250 grams. If it is a crab with less than 150 grams, you need to continue steaming for about 10 minutes, crabs with 150 grams to 250 grams need to continue steaming for about 12 minutes, and crabs with more than 250 grams need to continue steaming for about 15 minutes.

Generally speaking, for every 50 grams of crab added, the steaming time increases by about 2 minutes.

The time for steaming crabs must be sufficient, otherwise there is no way to kill many poisonous parasites, and it is dangerous to eat them.

Steamed crab is steamed in cold water, there is steam after boiling in cold water, and the crab is steamed little by little with steam, the key is that the crab legs steamed out of cold water are not easy to fall off, and the taste is more delicious.

Steamed and eaten. From a nutritional point of view, the less nutrients are lost, the better, and steamed vegetables are almost the best way to preserve nutrients. There is no loss of nutrients dissolved into the soup when cooking or blanching, there is no excessive temperature during frying, and there is no excessive amount of fat introduced.

Steamed crabs retain the original taste of the essence, and the heat and time must be mastered, otherwise the deliciousness of the crab will be destroyed. Rinse the crab with clean water and put it in the pot to add water to steam, boil the water over high heat and wait for 20 minutes to get out of the pot, if it is a crab with a relatively large head, you can extend the steaming time a little to ensure that the parasite eggs are completely eliminated.

Hello, crabs are delicious when boiled and steamed, depending on your taste!

Seafood crab porridge recipe].

Ingredients: 2 crabs, 5 live shrimp, 2 slices of squid, oil and salt, shredded ginger, pepper, etc.

1. Clean the crab with a toothbrush, remove the gills, cut into pieces and set aside.

2. Remove the black line from the shrimp, cut the squid into small pieces and marinate them with salt and cooking wine for 15 minutes, and cut the ginger into very fine shreds for later use.

3. Transfer the boiled porridge to the casserole, put some salt, drizzle a little cooking oil, add half of the ginger shreds and crabs and simmer for 15 minutes.

4. Then add the shrimp and squid and boil for about 5 minutes, add pepper, sprinkle in chopped coriander, put in the remaining half of the shredded ginger, stir well and enjoy.

Steamed crab method].

The crab first breaks off the crab claws, and uses a tool to crack the shell of the crab claws (this step is for the convenience of eating crab claws, or the teeth will not be able to bite open).

Brush the crab clean with a used toothbrush. Lift the crab lid again. Divide the body in two. Chop the minced garlic. Sprinkle the minced garlic over the crabs. Steam on high heat for 15 minutes.

Nutritional value of crabs].

1. The cholesterol content in crab roe is high.

2. In addition to being rich in calcium, the shell of crabs also contains crab red and crab xanthin.

3. Crabs also contain a large amount of selenium, and the content of selenium in crabs is as high as micrograms per 100 grams.

4. Under normal circumstances, the edible part of each 100 grams of crab contains grams of protein, grams of fat, 126 mg of calcium, 182 mg of phosphorus, and milligrams of iron.

5. Crab meat contains a variety of vitamins, which contains vitamin A higher than other aquatic animals, crab contains vitamin B2 is 5 to 6 times that of meat, 6 to 10 times higher than fish, and 2 to 3 times higher than eggs. It also contains higher levels of vitamin B1 and phosphorus than ordinary fish.

Dear, glad to answer for you. Personally, I think it's steamed. Because steaming can not only ensure the deliciousness of crab roe, but also the high temperature of steaming, not only cooks quickly, but also kills microorganisms and parasites on the crab.

Steaming crabs can also keep the crab body intact, making it ruddy and bright in color, and at the same time, it also reduces the contamination of crab meat by the gastrointestinal contents of crabs.

It's delicious to eat steamed. In fact, crabs can be eaten boiled or steamed, and the steaming time can be controlled to about 15 minutes to 20 minutes. When steaming crabs or boiling crabs, you need to boil the water in the pot before putting the crabs into the pot.

Crabs cooked in cold water will not only prolong the cooking time, but the steamed crabs are not as good as those made with hot water.

Precautions for steamed crabsIn the case of steamed crabs, be sure to pick so that the crab's shell is facing down. If the other side is turned down, it is easy for the crab to flow out. Therefore, the best way is to select the correct orientation in the case of manufacturing.

In the case of steaming crabs, try to choose cold water into the pot, but in the case of steaming, it should be popular. In this way, the water can be boiled quickly, and the crab can be cooked faster in the future, so this method is also very simple and convenient. Generally speaking, the steamed crab will taste and taste better, and it is also difficult to have too much crab meat outflow.

The crabs should be steamed for 10 minutes. Ingredients: 10 crabs.

Excipients: appropriate amount of water.

Steps: 1. Wash the fresh crabs and buy two kinds, this kind of big one is very expensive.

2. This crab is slightly smaller, probably of different varieties.

3. After adding an appropriate amount of water to the steamer and boiling, put the crabs on the table, cover the pot, and steam for about 10 minutes.

4. Steamed crabs.

5. Remove from the pot and serve on a plate.