How to cook blue crabs, how to cook blue crabs deliciously How to cook blue crabs delicious

Autumn is the season to eat crabs, and the crabs in autumn are big and delicious, blue crabs.

It is a crab with a blue shell, the meat of the brood crab is delicious, the nutritional value is particularly high, now more and more people like to eat blue crabs, some people will buy blue crabs home and steam them to eat for convenience and health, so blue crabs need to be boiled for a few minutes? Normally, we can cook for 20 minutes, so let's take a look at it today.

Since crabs grow in silt and often carry some toxins in their bodies, in order to prevent these pathogenic microorganisms from invading the human body, crabs must be steamed and cooked thoroughly when eating.

In addition, due to the unique umami taste of blue crabs, there is generally no need to add seasonings when cooking, even if it is steamed in water, it is full of umami, but sometimes it is accompanied by a fishy smell.

Generally, a crab weighing less than half a catty is boiled for another 15 minutes, and the crab is fully ripe. It is important to note here that no matter how much time it takes, it will be timed after the pot is boiled.

First of all, wash the crab and put it in the cage drawer to steam, be sure to put the shell down and the stomach up, this is done to prevent the soup inside from being lost, maintain the freshness, and the water steamed out with the lid down will be stored in the lid without losing nutrients.

Then sprinkle the refined salt evenly on the crab, cover it and steam it with a strong fire, after the water is boiled, you can see that the crab is red all over the body, cook it for another 10 minutes over medium heat, and cook the small crab for 8 minutes. It is better to buy crabs alive or fresh, and steam dead crabs for a short while. If you feel a little uneasy, you can use the simplest test to see if it is cooked.

If you open the lid of the crab and see the meat in the lid solidify, it means that it is completely fine. Don't use the method of tapping the lid to see if it is cooked through, knocking is just to check the weight and freshness of the crab. Before eating crabs, be sure to cut the ginger foam in advance, mix it with aged vinegar and cooking wine.

Put less sugar and no MSG.

MSG will spoil the freshness of the crab, so you don't need to put too much else, so that's it.

As a southerner, porridge is a staple food that we can't do without from childhood to adulthood, and the same as seafood, southerners are also from snacks to big, no, today we will introduce a bowl of blue crab porridge that Fei Meow loves to eat very much, every bite is full of red paste, every bite of porridge is full of umami, what are you waiting for, hurry up and make it together

Prepare the following ingredients first, which are minced celery, shredded ginger, female blue crab, prawns, scallops, and rice.

The scallops are soaked in cold water for 15 minutes, and then put them in the rice cooker with rice to start cooking porridge.

Then we will deal with the blue crab, prepare a chopstick or sharp object, and poke it into the top of the navel of the blue crab, which is the heart of the blue crab, and it will not move after a few minutes, so that it is the most convenient and fast to kill the blue crab.

Then use a toothbrush to vigorously wash your back, abdomen and mouth. There are also important legs, especially the connection between the back of the crab shell and the body at the base of the thigh, which is the dirtiest here!

The inside of the crab is to cut off the crab mouth and gills, and dig out the crab stomach and heart.

Crab mouth. Crab gills.

Crab stomach. Crab heart.

Finally, cut the crab body into 6 pieces, or 4 pieces if you have a small crab.

Then knock the crab legs out of the cracks, so that our blue crabs are finished.

Then cut the shrimp along the back and pull out the shrimp line, so that all the ingredients are ready!

Scoop the cooked porridge into the casserole, bring to a boil over high heat, then pour in the shrimp, crab and ginger shreds, add an appropriate amount of salt, and put it less often.

Stir for 3 to 5 minutes, depending on the size of the crab, turn off the heat, sprinkle in the chopped celery, cover the pot and serve! In the process of serving, the celery is almost blanched at high temperature, and the celery must not be simmered for a long time, otherwise the fragrance and crisp taste will be lost.

It's really delicious! Give it a try

The delicious recipe for blue crab is as follows:Ingredients: 1000g blue crab, 50g ginger, 80g green onion.

2. Drizzle cooking wine in a casserole, sprinkle with salt, cover and bake over medium heat for 3 to 5 minutes.

3. After the blue crab is baked, cover and sprinkle with green onions, and the blue crab can be served on the table.

1. Steamed blue crab: The most classic method of blue crab is nothing more than steaming, which can retain the original flavor of blue crab, the meat is delicious, and the color is golden and attractive. First, wash the blue crab with a brush, then put hot water in the steamer, boil over high heat, and then put the blue crab belly up in the pot and steam for 15 minutes.

At the same time of steaming, first prepare the ginger and garlic, put the sesame oil, light soy sauce, balsamic vinegar, and ginger and garlic into a bowl, stir into a dipping sauce, and wait for the blue crab to be steamed before dipping and eating.

2. Stir-fried blue crab: The stir-fried blue crab is simply fragrant and unstoppable. First wash the blue crab, then boil the water and put the blue crab in, and then take it out after the blue crab changes color.

Wait for the blue crab to cool and then cut it in half, stir it with flour and eggs and then wrap the blue crab, cut the green onion, ginger and garlic well (friends who like spicy can prepare some chili peppers), then heat the oil on high heat, pour the ginger and garlic into it and stir-fry quickly for two or three minutes, add the appropriate amount of dark soy sauce, salt, sugar, and finally reduce the juice over low heat to get out of the pot.

3. Salt-baked blue crab: first put the blue crab into light salt water for about half an hour, then take it out and pick up the umbilicus of the blue crab, brush it clean with a brush, and then put the washed blue crab into a pot covered with a layer of sea salt, and then sprinkle salt on top of the blue crab, and return it to Li Kai for 20 minutes on low heat, waiting for the discoloration to be removed.

4. Blue crab seafood porridge: The seafood porridge made of blue crab is sweet and delicious, nutritious and simple, its method is to wash the glutinous rice and japonica rice and pour it into the pot, then add an appropriate amount of water, after the fire is boiled, boil slowly over low heat. Wait until the porridge is cooked to eight medium cooked, add some ginger slices, then put in the processed crabs, boil five silver hungry for a few minutes, then add seasonings according to personal taste, and finally put some chopped shallots.

1.Wash the crab, open the lid, remove the gills and cut into 2 or 4 pieces depending on the size of the crab.

2.Garlic, ginger, green onion into shallots and green parts (the green part is cut into small strips, you like), the meat is shredded, and the tofu is cut into small pieces.

3.Add an appropriate amount of oil to the pot, add shallots, garlic, shredded ginger, and then add shredded meat, add a little salt and stir-fry. Then add the crab, remember to cut it side down, with an appropriate amount of salt, and then stir-fry later. Then the meat and the yellow will be together.

4.Then add the small cubes of tofu and stir-fry a few times.

5.Add water (you need), cover, simmer until cooked, add the green part of the chopped green onion, add some monosodium glutamate, and serve!

Blue crabs are not ordinary crabs, they grow at the junction of brackish and fresh water, and their meat is fresh and sweet with a slight saltiness.

There is a way to eat in the coastal fishing villages of Fuzhou City, Fujian Province, which is to wash and cut into pieces and then cook soup with longan meat.

Of course, you can't put more drops of longan meat, and seven or eight longan meat for a blue crab is enough.

It can be made into a stewed blue crab in wine. The key to the method of stewed blue crab is to first process the crab, then add seasonings and spices, and then put it in a pot to steam, the specific method is as follows:

Ingredients: 1 blue crab.

Excipients: half a bottle of Shaoxing rice wine, 1 spoon of lard, 1 spoon of monosodium glutamate, 3 spoons of sugar, 4 garlic, 5 slices of ginger, 1 green onion.

1. To process the blue crab, the big front foot is broken with the back of the knife, the crab body is cut into four pieces, and the cover is intact.

2. Slice the ginger, peel the garlic and cut the green onion.

3. Place the blue crab in a bowl and add ginger, garlic and green onion.

4. Add half a bottle of Shaoxing rice wine, monosodium glutamate, sugar and lard.

5. Steam for 15 minutes.

6. Done. Notes:Wine stew, the best condiment is Shaoxing rice wine, blue crab must be live crab!