When steaming the crab, is it belly up or down

Crab. 1 Steamed crab belly up or down.

The steamed crab belly is facing upwards.

Because when the crab is steaming, put the belly up and the back shell of the crab down, so that the crab's cream juice will not be lost, and the umami will be locked. When the crab is heated, the internal pressure increases, causing the cream to overflow through the cracks in the crab shell. Crabs have more gaps in their abdomen, and if the shell is lowered downward, there are more channels for the juice to be lost.

Moreover, live crabs must be placed with their shells upwards, and if they are reversed, they will soon lose their vitality and die.

Crab. 2 What to pay attention to when steaming crabs.

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!

3 Why do steamed crabs have their stomachs up.

1. Steamed crabs need to be turned on the stomach to prevent the crab roe from flowing out. In this way, the crab roe will be caught by the crab cover and will not overflow.

2. The abdomen is facing up, so steamed, the abdomen of the crab is fully exposed to steam, which can be sterilized and disinfected, and the crab is cooked quickly.

3. The steamed crab is not easy to lose its claws, the crab body is complete, and the color is ruddy and bright, so that it has an appetite when it is served. In particular, if the live crabs are steamed directly into the pot, the crabs will not be able to stand the high temperature, and they will shake their feet, and the result is that the crabs will fall apart. Putting the crab's belly up will greatly restrict the crab's movement.

Do you ask when steaming crabs with their stomachs up or down?

In fact, the most important thing for steaming crabs is to tie the crab's legs well to prevent them from moving and losing their legs, and the crabs will become thinner if they crawl around; In addition, when steaming the crab, the stomach should be facing upwards to prevent the delicious food from flowing out. The benevolent see the benevolent, and the wise see the wise.

Haha......Haha......

Steamed crab belly side up. Usually the season of eating crabs is often the fattest time for crabs, and in the process of heating the crabs full of cream, the paste and crab roe will overflow from the gaps in the crab shell due to the increase in abdominal pressure, which will affect the delicious taste of the crabs.

Precautions for steamed crabsBefore steaming the hairy crab, it is best to soak the hairy crab in salted water for an hour to allow it to spit out the dirt. After that, wash it well with a toothbrush, so that the steamed hairy crabs are clean and clean, and everyone can gnaw on them with confidence.

Before preparing the steamed crab, be sure to make sure that the crab is fresh, the live crab is the freshest, and if the crab is dead, it is best to die for no more than half a day. In addition, live crabs will lose their legs due to struggle during steaming, so you can use a thick rope to tie the crab before steaming to ensure the integrity of the crab after steaming.

The above content refers to Encyclopedia - Steamed Crab.

To prevent the roe from flowing out, the crab belly should be facing upwards. Before steaming, tie the crab crust feet with a rope to prevent the chela feet from falling off and the crab roe and crab oil flowing out during the steaming processTips: If the whole crab is wrapped with straw, it can maintain the fresh fragrance.

Before steaming the crab, use a small brush to clean the crab's shell and crab legs, and put it in clean water for half a day to drain the dirt in the abdomenTips: Before steaming, you can pour an appropriate amount of liquor on the live crab and marinate it slightly, the taste is better.

Steamed crabs need to be belly up with the limbs to prevent the crab roe from flowing out.

Steamed crabs need attention:

1.Hairy crabs are best steamed in a pot and eaten, called "steamed crabs", to ensure the moisture of the crab, not the general steaming of the crab, the hairy crab with crab powder must be boiled in cold water, otherwise the crab is scalded and struggled, the eight feet must fall first, and the crab roe must be lost. The whole hairy crab must be bundled and boiled in boiling water, of course, it is best to put a little ginger and shallots, perilla and old wine in the boiling water.

2.Wash the crabs one by one, put them in water for half a day, let them drain the dirt in the abdomen, and then tie the crab claws and crab legs firmly with a string (to avoid the crab legs falling off due to the crab's struggle during heating, and the crab roe and crab oil flow out, which will affect the taste and appearance). Add an appropriate amount of beer and steam the crab in the pot for 20 minutes.

3.Note that during the steaming process, you should not cut off the gas and open the box, and you must steam the crab thoroughly at once, otherwise it will affect the taste of the crab. After removing the crab, untie the string and place it neatly on a plate.

When eating, dip it in a small dish of spices prepared in a certain proportion such as sugar, vinegar, ginger, fresh sauce and rotten oil, etc., and serve it on special tableware, which is eaten by the eater while breaking it.

4.Doorway: The original flavor of crab is most empty or leaky in steamed crabs.

After the crab is steamed and taken out, the crab shell is orange-yellow, open the crab cover, the crab is **can, the crab is as white as jade, and the crab meat is found to be fat, fat and tender. When eating, it is accompanied by a glass of heated aged Shaoxing Huadiao wine with plum blossoms, and the taste is longer.

When steaming the crab, the stomach should be facing down, and it can be eaten after steaming for half an hour. A lot of crabs will be tied up when they are put into the pot so that they don't run around.

When steaming the crab, it must be stomach up, so that the crab can be completely steamed, and it is best to put a piece of ginger on the crab's stomach, which can effectively remove the fishy smell of the crab; Generally, steaming for 15-20 minutes or so is enough.

When steaming the crab, the belly should grow, and if the stomach is facing up, it will not be the loss of the crab's cream juice, which locks in the umami; It is better to steam for about 25 minutes.