How do you cook crab? Do I need to kill crabs before cooking?

You can tie the crab up and put it in the pot to steam or boil, so there is no need to kill the crab before cooking, so that the boiled crab is more delicious.

When the crab is boiled, the raw crab is boiled directly in the water, and the crab does not need to be killed before cooking, which will lose the deliciousness of the taste and the taste will not be good.

There is no need to kill the crab before cooking, unless you want to cook crab porridge. After buying it home, take a brush and carefully brush the feet, back, and shell, and then put it in the steamer with the reverse side up and steam it for 15 to 20 minutes.

We should buy some live crabs, and we should tie them up with some rope so that they can be cooked. There is no need to kill the crab before cooking, and it will be more delicious when the crab is steamed alive.

Boiled crab in a pot under cold water and boiled for 10 minutes.

Ingredients: 800g crab.

Excipients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of green onion.

The practice of boiled crabs.

1. The crab you bought is raised with clean water for a period of time to let it spit out dirty water.

2. Wash with a small brush.

3. Put the washed crabs into the pot, put in an appropriate amount of water, and cover the crabs.

4. Add some ginger slices and green onions.

5. Add an appropriate amount of salt.

6. Cover the pot and cook for about 10 minutes.

7. Boiled crabs.

8. Take it out and eat it with vinegar and other ingredients.

9. Finished products.

Hello, glad to answer your question: boil the water for another 15-20 minutes. If you are afraid that the crab is not cooked, you can open the lid of the pot when the time is almost up to see if the shell of the crab has turned red, turning red proves that the crab is steamed, and if it does not turn red, you need to extend the boiling time of the crab.

The crabs you buy can be soaked in lightly salted water if you are not in a hurry to eat them, so that the crabs can spit out the dirt in their stomachs.

Hello, I hope mine is helpful to you and I wish you a happy life.

Don't kill it.

The practice of boiled crabs.

Ingredients: crab, green onion, ginger and garlic.

Steps: 1. Be sure to wash it several times, take a brush, rinse it with tap water, wash it and put it in the water for the crab to spit it out.

2. Cut ginger slices, green onion segments, minced ginger, and minced green onion.

3. The water in the pot must be boiled first before putting the crabs, so that the water vapor will not enter the crabs, and the green onion and ginger are also put in, add some cooking wine and salt, and boil for ten minutes to get out of the pot.

4. Add balsamic vinegar to minced ginger and green onions, marinate and let it be practical, or add it to the underwater pot to heat, which will be sweet and sour.

5. Remove from the pot and serve.

Pot under cold water. Materials.

Ingredients: 1000 grams of crab and a few slices of ginger.

Excipients: 1 tablespoon of salt.

The practice of boiled crabs.

1. First of all, rinse the crab and put it in the pot, and fill it with water just enough to cover the crab.

2. Slice the ginger, no need to be too thin.

3. Then sprinkle with a spoonful of salt.

4. Then cover and cook over high heat.

5. When the water is completely boiling, turn to medium-low heat and continue to cook for 3 5 minutes.

6. Judge the lead to turn off the fire, drain the water and put it on a plate.

7, although this kind of small crab is not big, but it is fat and very delicious, and it is still not good to be a snack in chasing dramas.

This is done by using a long bamboo skewer and inserting it flat from the mouth to the tail.

1. Rinse with water.

2. Put cold water in the pot, add rice wine, put in crabs, open the bent yard and simmer for 20 minutes.

3. Or put cold water in the pot, put the steaming drawer, bury the crab on the plate, pour rice wine, and steam for 20 minutes.

Crab taste is cold, and rice wine is hot and detoxifying; Putting cold water into the pot does not destroy the crab protein; Long-term cooking ensures that the microorganisms in the crab are killed; To eat crabs, you need to remove the crab stomach; removal of lung pages; It is advisable to drink liquor to eat crabs, not beer, and persimmons.

Note: Crabs do not need to be killed first, but are boiled and slaughtered for cooking.

Here's how to deal with crabs:

Tools Raw materials.

Crabs, scissors.

1. Use scissors or chopsticks to poke into the crab's mouth. Generally, crabs will be tied with ropes, and the ropes will be dismantled after being poked to death, otherwise there will be a risk of being trapped. And the crab may not die if the rope is removed, and the safest thing is to break its two pincers directly.

2. The red circle part is taken apart, and then you will see the crab's poop. You can either squeeze it out or cut it out entirely. Then, starting from the cut hole, stick your left thumb in, and break it with force to separate the shell from the crab body.

3. After disassembly, it is divided into two parts: the crab shell and the crab body.

4. There is a crab stomach hidden in the crab shell (a bag containing water in it), and it should be found and cleaned up (the reason is that the crab is cold, and the stomach, lungs, and mouth can be disposed of to reduce the impact on the body), and then use a brush to brush the shell to clean the crab shell, even if the vertical wheel eggplant is finished.

5. For the crab body part, the crab mouth and crab lungs marked on the picture are all pulled out, and the mouth is gently clamped with scissors to break downward, and the lungs and crab hearts are removed by hand. Then use a brush to clean the limbs, the inside of the body, and the back, and the crab body is finished.

Tools Raw materials. Crab. Knife.

Chopsticks. Table.

Brush. Chopping board.

Method steps.

1. Use chopsticks to poke directly between the crab's eyes, and turn it slightly outward while poking it in.

2. Lean against the edge of the table and peel off the shell of the crab on the left and right edges.

3. After peeling off the shell of the crab, clean up the gallbladder that adheres to the shell of the crab.

4. Remove the long mesh gills and then scrub the outer and inner layers of the crab with a brush.

5. Peel off the triangular or peach-shaped belly of the crab's abdomen.

6. Take a knife to chop off the crab claws, and use the back of the knife to pat the crab claws to make cracks.

7. Chop off the tentacles of the crab head and the crab legs of the first section.

8. Chop the crab in half from the middle, and then cut it into small pieces according to your cooking needs.

Precautions. 1. The crab is full of vitality, let the crab blow the cold air before untying the rope, because the crab is afraid of cold, and the vitality can be reduced after blowing the cold air to facilitate cutting.

2. Only after the crab claws are cracked, will they not burst when steamed.

3. The crab head has a bitter taste and the first section of the crab leg is dirty when it touches the ground, so it should be cut off.