How to steam crabs is delicious and simple, how to steam crabs is delicious and simple

1.Crabs should be fresh.

When eating seafood, especially crab and shrimp, you must focus on freshness, at least don't hang up. Crabs are only fresh, so you can taste the original deliciousness by steaming or stir-frying. Moreover, fresh crabs do not have a strong fishy smell, and the original freshness can be obtained by simply steaming them.

2. Cook on cold water.

What kind of kettle to use for steaming has been controversial. Steamed crabs also face this problem. Many people will choose to cook crabs in hot water quickly.

However, with this method, I believe that some people will encounter the situation where the crab is cooked and then the hands and feet are gone. The correct way to do this is to cook in cold water and cook over high heat until cooked through.

The reason is that hot water heating can cause the crab to struggle suddenly. When a few crabs fight together, it is inevitable that their hands and feet will not be complete. However, boiling a frog in cold water is like "boiling a frog in warm water". When the crab is heated, it is already cooked, and the hands and feet can be preserved intact.

3. Steaming time control.

Don't steam the crab in the pot for too long. Depending on the size and number of crabs, the steaming time should be controlled within 8 to 15 minutes. Crabs have no meat, which is enough for them to be fully cooked in a short time.

Besides, the crab is freshly steamed, and the meat is the most delicious. Break open the crab claws, and the meat inside is beautiful!

4. Abdomen facing up.

No matter how many crabs you put in the pot, you need to have your stomach facing up when steaming in the pot. The advantage of this is that during the steaming process, all the juice and essence released by the crab remain in the shell of the crab, instead of spilling out of the pan through the gap in the stomach.

Steamed crab is delicious and easy to make 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. 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.

Steamed hairy crabs.

This dish is steamed hairy crab, steaming seems simple, but the cooking process still has to be a little skillful, when steaming hairy crabs, whether it is cold water or hot water, how much time to steam is just right. Let's take a look.

detailed practices; the ingredients needed; 4 hairy crabs, 15 grams of ginger, 3 tablespoons of crab vinegar, appropriate amount of sugar, 10 grams of shallots, and 3 tablespoons of rice wine.

1.Here are the two males, the second female hairy crabs, before steaming, the hairy crabs should be cleaned with a brush and then scooped up to control the water.

2.After washing the shallots, cut them into green onion segments, peel the ginger and wash it, cut half of it into ginger slices, and chop half into minced ginger, prepare rice wine and crab vinegar, or use balsamic vinegar instead.

3.Steamed hairy crabs should be cooked in cold water, put the belly of each hairy crab facing up, so that the crab roe will not flow out when steaming again, and then put the ginger slices and green onions evenly on the top of the crab belly.

4.When steaming crabs, we have to adjust a bowl of sauce, put the chopped ginger into the bowl, then pour in crab vinegar, and then add some sugar to adjust the sourness.

5.Cover and steam first, steam until the pot is hot, open the lid and pour the rice wine evenly on each crab, and then cover and steam for 18 minutes.

6.When the time is up, open the lid and remove the green onion and ginger on the top, and it is best to eat the hairy crab while it is hot. Place on a plate and enjoy.

Here's how:Ingredients: 1500g crab, 1 green onion, 1 small piece of ginger, 4 garlic cloves, 2 tablespoons vinegar.

1. Prepare the crabs first.

2. Then rinse with water.

3. Place your abdomen facing up.

4. Add chopped green onion and ginger slices.

5. Add salt.

6. Put an appropriate amount of salt in each abdomen to absorb the flavor.

7. Bring to a boil over high heat and steam for 15 minutes.

8. Finally, mix the minced garlic, vinegar and light soy sauce together into a sauce and dip them into a sauce.

Preparation of steamed crabs

Ingredients: crab, rice wine, minced ginger, soy sauce, sugar, monosodium glutamate, sesame oil, balsamic vinegar.

Method: 1. Pinch both sides of the big cover at the root of the two rows of legs of the crab with your hands (you can't hold the crab tongs in this place), and then brush everything you can with a toothbrush. Places, such as the inside of the slit on the belly, it would be best if you could lift the umbilical cover and brush the inside.

Try to brush it clean before placing it in a bowl.

2. Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take a small bowl and set aside the vinegar.

3. Put the crab in the basket and steam it over fire for 15 to 20 minutes until the crab shell is bright red and the crab meat is ripe, then take it out. Serve with the seasoning from step 2.

Crab contraindicated crowd

Although river crab is rich in nutrients, it is high in cholesterol, so people with gallstones, systemic lupus erythematosus, allergies, and gastrointestinal discomfort should not eat it.

In addition, river crabs are cold, so they should not be eaten more by people who often have icy hands and feet (especially women), weak constitution or weakness.

In addition, river crabs are high in calories, so people who want to control their weight need to pay attention to controlling the amount of river crabs they consume daily.

Precautions for steamed river crabs

1. Duration. Under normal circumstances, when the water is boiling, it will be almost enough to steam for about 20 minutes, and the parasites in the river crab will be almost killed. However, if you encounter a particularly large crab, you need to increase the time as appropriate.

2. Do not disassemble and steam the river crab, it is best to wash the whole crab and steam it directly through the water, otherwise most of the umami will be lost.

3. If you want to steam out the whole river crab (the legs do not fall off), you can put the live crab in the refrigerator freezer, and steam it directly after freezing (note, not freezing hard).

4. Finally, it should be noted that dead crabs are poisonous and cannot be eaten!

1. How to steam crabs deliciously.

The hairy crab is soaked in clean water for 2 hours, and the crab removes the dirt by itself, then brushes it with a toothbrush and sets aside.

Add about 3 tablespoons of red Zhejiang vinegar to the pot, add chopped ginger and a tablespoon of water to boil, then add a little sugar and turn to low heat to make a sauce (crab belongs to the cold sauce vinegar can neutralize the coldness). How to steam crab delicious.

Put a little water in the pot, add 2 slices of ginger and a little rice wine, boil the crabs, and steam for 15 minutes. (When steaming the crab, turn the crab in reverse so that the yellow of the female crab does not flow out!) )

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.

2. How to steam crabs with rice wine and steamed crabs.

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. How to steam crab delicious.

3. How to steam crabs 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: Clean the crab and soak it in salted water for 2 minutes; Wash the green onion and finely chop it; Wash the glutinous rice, drain the water, and soak it in the soup cooked with old hen and ham for one hour; 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.

How to pick crabs.

One look at the crab shell. Where the back of the shell is black-green with a bright light, the flesh is thick and strong; The back of the shell is yellow, and most of them are thin.

Second, look at the navel. The navel protruded, and the whole was full of fat; Most of the concave ones are underweight.

Three look at chelicera. All chelerae are covered with hairs, and they are all old and healthy; The chelicerae have no villi, and the body is soft.

Fourth, look at vitality. Turn the crab over, with the abdomen facing the sky, and can quickly turn it back with its stinging feet, which is vigorous and can be preserved; If it can't be turned back, the vitality is poor, and the storage time can't be long.

Five look at the male and female. Lunar.

Female crabs are selected in August and September, and male crabs are selected after September, because the male and female crabs have mature gonads at these two times, and the taste and nutrition are the best. By carefully studying and referring to these "five looks", you can select high-quality crabs from among the many crabs.

If you want to make delicious steamed crabs, then prepare some fresh crabs first, remove and clean the gill cover, put them on a plate, add an appropriate amount of monosodium glutamate, soy sauce, cooking wine, sugar, salt and water, put it in a pot and steam it for about 20 minutes to 25 minutes to eat.

To make steamed crabs, you can first prepare two fresh crabs, put them in the pool, add an appropriate amount of water, brush it clean, and then wash the rope, fix its legs, put some ginger shreds on the bottom of the plate, drip some cooking wine, and then put the crab's belly up, put it on the plate, boil the water first, and then steam it in the pot for about 10 minutes, prepare a container, add soy sauce, ginger shreds and garlic paste, and then add an appropriate amount of chili pepper and stir evenly to make a sauce. It is very delicious when eaten with crab.

This is still steamed and delicious, put a ginger slice, and use it to bend the knees and steam them and then dip them in soy sauce to eat.