The correct way to steam hairy crabs, how to steam hairy crabs is the most correct

Preparation of steamed hairy crabs:Ingredients: 3 hairy crabs, appropriate amount of ginger, appropriate amount of perilla leaves.

Excipients: appropriate amount of minced ginger, appropriate amount of vinegar.

Steps: 1. Prepare the ingredients, ginger according to the number of hairy crabs.

2. Rinse first with a clean brush.

3. Put the cleaned hairy crabs in reverse, so that the crab roe is not easy to flow out when steaming.

4. Add the ginger slices in turn.

5. Perilla leaves.

6. Put it in the steamer.

7. Boil water and steam for 10 minutes.

8. Turn off the heat and simmer for another 5 minutes.

9. Mix vinegar and ginger juice.

10. Steamed hairy crabs.

11. Best served hot.

Hello! The best way to eat hairy crab is steamed, and its deliciousness can be reflected to the fullest.

The first step in steaming hairy crabs is to wash them. Before cleaning, prepare a basin of water, pour an appropriate amount of liquor into the water, and soak the hairy crab in it for ten minutes, one is to sterilize and disinfect, and the other is to let the hairy crab spit out as soon as possible.

Then prepare an old toothbrush, the hairy crab does not need to be untied, and its shell, belly, feet, mouth and other parts are all brushed clean. Put the brushed hairy crab in clean water and wash it twice more to wash it thoroughly.

Cut the ginger slices and put them on the steamer grate, the ginger is used to remove the smell of hairy crabs, and the second is to dispel the cold. Place the hairy crab on top of the ginger slices, with the shell down and the belly up, to prevent the roe from flowing out during the high-temperature steaming process. Then add another piece of ginger to the belly of each hairy crab.

I steamed it in a pot with cold water, and 18 minutes was just right.

When steaming hairy crabs, use minced ginger and crab vinegar to make a dipping sauce, because crabs are cold, so ginger is indispensable in the dipping sauce.

Crabs have high nutritional value, under normal circumstances, crabs can be eaten after steaming for 15 minutes, but if the crabs are relatively large, it is recommended to steam them for 17 minutes, and more than four taels should be steamed for 20 minutes, according to the weight of the crab's body to increase the time.

If the crab is not steamed, the crab has a certain toxicity and parasites, and it is easy for the parasites to enter the human body and destroy the body's immune system if the time is not enough, so the time to wash and steam the crab should also be sufficient.

Crabs are cold, have the effect of clearing heat and detoxifying, can cure stomach qi, promote digestion, and proper consumption of crabs can be disinfected, and can also replenish a certain amount of energy.

Crabs are rich in protein and nutrients, such as amino acids, calcium, iron, zinc, potassium, vitamins, etc., which can promote the repair of the human body, have a nourishing effect, and can also improve immune function.

Crabs can also reduce blood lipids and maintain the level of blood phosphorus and calcium in the human body.

How to make steamed crabs:

Ingredients required: crab, ginger, vinegar, garlic.

Key points of operation: 1. Go to the seafood market in the morning to pick fresh live crabs, crabs should be the first choice of live crabs with strong vitality, fast climbing, foaming and sound, touch the crab's legs with your hands, and the crabs that can turn over quickly and easily are fresh crabs. Although the price of dead crabs is much cheaper, the taste of steaming will also have a fermented taste, the taste is not good, and the multiplication of bacteria is extremely fast, I don't know how long it has been dead, and it may have diarrhea after eating.

2. The crabs that will be boughtFirst, cut off the white silk on the crab and the leather band that binds the crab so that there will be no leather band smell when steamed, and then use a toothbrush to scrub the crab shell under running water.

3. Steamed crab in the pot. Add an appropriate amount of cold water to the steamer, not too much, be 3 5cm away from the steaming drawer, place the crab belly up, back shell down in the steaming drawer, and put a piece of ginger on top of the crab to remove the smell, so that the crab can be heated evenly, and the crab roe can not flow out.

4. According to the size of the crab, start the timing of the gas in the steamer, the smaller one can be steamed for 12 minutes, and the slightly larger one can be steamed for 15 minutes. Crabs must be steamed before eating, but don't steam them for too long, because after a long time, the crab meat will become old and fat. Finally, make a ginger vinaigrette, cut an appropriate amount of ginger and minced garlic, add vinegar to make ginger vinaigrette, and dip the crab meat in ginger vinaigrette to eat together, delicious and nutritious!

Secrets in the kitchen].

1. To steam crabs, place the crab's belly facing up and the back shell facing down, so as to prevent the crab roe from flowing out.

2. Steamed crabs should not be steamed with hot water, but must be steamed in a pot with cold water. Steaming crabs in cold water, the crabs will not feel very hot all of a sudden, and they will not cause the crab roe to flow out or break their legs due to excessive struggle, and steaming the crabs in cold water can keep the crabs hydrated, lock in the umami of the crabs, and the steamed crabs will be more delicious and delicious!

When steaming the crab, the crab roe inside will solidify, if the crab roe does not solidify and is a little bitter, it may be that the crab is not mature, the crab is dead or the crab is not steamed.

Steamed crab roe does not solidify, and it is a little bitter.

1.Crabs are immature.

Crab eggs are the gonads of crabs. Only mature crabs can have gonads. That is to say, if the female crab is not yet mature and is still in a naïve state, then the crab roe at this time is not delicious, and even has a bitter taste, and it will not solidify after steaming.

2.Crabs die.

After the crab dies, the bacteria multiply rapidly. Therefore, if the crab roe is eroded by bacteria, it indicates that the crab roe has deteriorated with Chunxiang, and its taste and texture will change. After steaming, it will not only become thinner, but also bitter.

3.The crab is not steamed.

It is said that the crab roe is delicious. It should be cooked thoroughly. If the heating time is not enough, the crab roe is not steamed, and the taste of raw crab roe will also occur; Or the crab is not cleaned and not mixed with the internal organs, which will also cause the crab roe to become bitter.

Can you eat steamed crab roe without coagulation.

It is not recommended to eat. Crab eggs are mainly composed of the crab's ovaries and digestive glands. If there is no condensation, it must be caused by a variety of reasons.

It is not recommended to eat anything that causes it. Because the normal crab roe will definitely solidify. If it is not cooked, it can contain bacteria and other microorganisms.

The crab roe does not coagulate and may cause diarrhea and other adverse reactions after eating. In addition, if the crab roe does not solidify, it will taste fishy and greasy, and some will have a bitter taste, so it is not recommended to eat it.

Tips for steaming crabs.

1.After the crabs are killed, they are steamed again so that they do not struggle when heated, the crab legs do not break, and the crab eggs do not come out.

2.The crab meat should be steamed face up. Crab roe is rich in fat and will flow out when heated. If the navel is down, it is lost, which is very wasteful.

3.Steamed crab should be added with ginger, pepper, and cooking wine, which can effectively remove the fishy smell and make the steamed crab more delicious.

4.Crabs should be steamed in boiling water for a short period of time to keep them fresh and tender. Steam for 10-15 minutes, steam crabs below 150 grams for 10 minutes, bake crabs between 150-200 grams for 12 minutes, and cook crabs above 200 grams for 15 minutes.

The correct way to steam hairy crabs is as follows:

1. Choose hairy crabs of good quality. When choosing hairy crabs, be sure to choose fresh and energetic, so that the hairy crabs can ensure that their meat is delicious and juicy. 2. Tie the hairy crab well.

Tie the hairy crab to facilitate us to fully clean it before steaming, and also to ensure that it does not move when steaming, so as to prevent the hairy crab from breaking free and causing the crab legs to fall, so as to better maintain its integrity. 3. Steam in a pot under cold water. When steaming and boiling hairy crabs, do not wait for the water to boil before getting out of the pot, the high temperature will make the crab meat shrink and cook quickly, so that not only the meat will become hard, but the fishy smell can not be fully dispersed, so choose a cold water pot.

4. When steaming, the bottom of the hairy crab is placed upward. Because the crab roe is in the belly of the crab, if it is not placed in reverse, the crab roe of the hairy crab is easy to flow out before it is solidified during steaming, resulting in waste, so it needs to be placed in reverse. Generally, hairy crabs can be steamed for about 8-10 minutes depending on their body size.

5. Adjust the sauce according to your taste. The sauce eaten with steamed hairy crabs generally only needs to be mixed with ginger and balsamic vinegar, so that you can better taste the original deliciousness of hairy crabs.