How to make steamed crabs, how to make steamed crabs

Preparation of ingredients. Hairy crab, ginger, sesame oil, light soy sauce, balsamic vinegar.

Steps. 1. Wash the hairy crab in clean water.

2. Bring water to a boil in the steamer, put in the hairy crabs, cover the lid, and cook on high heat for 15 minutes.

3. Chop the ginger and add sesame oil and balsamic vinegar to make juice.

Steamed crab for consumption.

Precautions. 1. River crabs and lake crabs must be eaten alive, dead crabs cannot be eaten, which will cause serious food poisoning.

2. Crabs are cold and should not be eaten more, so as not to cause abdominal pain and diarrhea.

3. Ginger slices, green onion knots and rice wine are added to the crab water to remove the fishy smell of the crab, in addition, the crab must be eaten with ginger vinegar, which can not only remove the fishy but also highlight the deliciousness of the crab meat, and the thermal performance of ginger drives away the cold of the crab.

4. Crab should not be eaten with tea, beer and persimmons, but warm rice wine is a perfect match for eating crabs.

Nutritive value. Crabs are rich in protein and trace elements, which have a good tonic effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is very beneficial to tuberculosis.

Suitable for people. 1. It is suitable for bruises, broken tendons and bones, stasis and hematoma pain, maternal placenta residue, maternal labor contraction and weakness, and fetal delay.

2. People with spleen and stomach deficiency, loose stools, faint abdominal pain, unhealed wind chill and cold, chronic wind disease, and stubborn itching should avoid eating.

3. Menorrhagia, dysmenorrhea, and pregnant women should avoid eating crabs, especially crab claws.

Steamed crabs. Prepare the ingredients:

Crab, peppercorns, garlic, fresh turmeric, rice wine, aged vinegar.

Step 1: Tie the crab first, so that it will be very convenient to clean it, and it will not be scratched by the crab, and you can also fix the crab legs, so that it can stay honestly and can't run around.

Step 2: Cleaning.

Soak the crab in clean water for 40 minutes to an hour, and then use a small brush to scrub the crab clean, especially the abdomen, which is prone to sticking to dirt.

Step 3: Steam in a pot.

Put cold water in the pot, put a little more water, add a few peppercorns, put a few slices of ginger on the steaming drawer, put the crab back down on the ginger slices (this is very important), and then pour some rice wine on the crab, cover the pot, and steam on high heat for about 20 minutes.

Step 4: Serve to the table.

When the crab is steamed, let's untie the crab and untie the rope. Mix a bowl of garlic vinaigrette and dip it to eat, the taste is simply not too delicious, it is really delicious.

Crab steaming is indeed a very delicious method, because the original meat of the crab is very delicious, and there is no need to talk about some condiments in it like other dishes. That would lose his original innocent taste. The halal method is not too complicated, just put some ginger slices and some green onions!

Or a few cloves of garlic are fine.

1.Prepare 6 fresh crabs.

2.Crabs must be eaten alive. Dead crabs secrete a toxin that causes the meat to rot and bacteria to grow. It can't be eaten.

3.For some less active crabs, you can poke its eyes with chopsticks. If they can move, they're still alive.

4.You can tell male and female by the area of the crab's abdomen. The females are round and the males are triangular.

6.Grab the crab with one hand and brush it under running water with a waste toothbrush with the other, especially at the joints.

7.Put an appropriate amount of water in the three-legged kettle of the smart kettle sugar removal rice cooker, and the amount of water will reach the lowest water mark.

8.Put the ginger slices and cooking wine in the water, start the "nutrient steaming" program, and bring the water to a boil.

9.After the crabs are cleaned, put them belly side up in the retort of the rice cooker.

10.Return the retort to the triangular kettle of the smart kettle rice cooker.

11.Quickly close the lid and continue with the "nutrient steaming" program, steaming for 15 minutes.

12.Prepare the dipping sauce while steaming the crabs. Chop ginger and green onion into chopped green onions, put them in a saucer to taste, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, a little sugar and sesame oil, and then add an appropriate amount of water and stir well.

13.After fifteen minutes, the lid is opened, and the crab is steamed completely and clean, and the crab legs do not turn yellow.

14.Remove the steamed crab and serve it on a plate. When eating, first lift the triangular lid on the crab's belly, and then break the crab shell, and you can see the crab roe inside. Before eating, pay attention to remove the inedible parts such as crab intestines, crab gills, crab stomach, and crab heart.

Steamed crab is a kind of delicacy made with crab as the main material and minced ginger, salt, monosodium glutamate, etc. as seasonings, which has the characteristics of simple production, rich nutrition and good taste. The following is my collection of steamed crab recipes, welcome to collect!

Ingredients: crab, 1000 grams, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar.

Method: 1. Pinch both sides of the big cover at the root of the crab's two rows of legs with your hands (no matter how the crab moves in this place, you can't grip your hand), and then use a toothbrush to brush all the places that can be brushed, such as the inside of the slit on the belly. Try to brush it clean before putting it in the container;

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 another small bowl of the base, put the vinegar and set aside;

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 oil to taste and vinegar.

Preparation of ingredients. 2 crabs, appropriate amount of soy sauce, appropriate amount of chili pepper, green onion, ginger and garlic, appropriate amount of salt.

Methodological steps. 1. Clean the crab, uncover the crab and break it into four pieces;

2. Put all the crabs on a plate, sprinkle with chili, garlic, ginger shreds, and drizzle with light soy sauce;

3. Let stand for half an hour to taste, and boil water in the steamer at this time;

4. After the water in the pot is boiled, put in the crab, then cover the pot and steam until the crab changes color, and then steam for about 10 minutes and sprinkle with green onions.

2 large crabs, appropriate amount of ginger, appropriate amount of vinegar.

Method:

1. Prepare materials.

2. Put the crab into the water and swim for a swim, use a knife to separate the crab's foot clamps to prevent being bitten, and then use a brush to scrub the crab clean.

3. After brushing, cross the Shouqi Bridge several times to clean water.

4. The female crab I chose is very large.

5. After washing the sediment, put in clean water and let it swim for 10 minutes.

6. Take out a ** and put two crabs into it, there are a lot of dirt in the water, I don't know what it is.

7. Boil the water and add ginger slices to detoxify the crab and reduce its coldness.

8. After the water boils, put in the tripod and crab, steam on high heat for 20 minutes, turn off the heat, and steam for 1 minute.

9. Chop the ginger slices, put them in a small bowl, pour in an appropriate amount of vinegar, and eat the crab in vinegar to dispel cold and sterilize.

Steps. 1. Blue crab, wash the sediment with a brush.

2. Remove the triangular lid and remove the dirt.

3. After removing it, remove the crab gills, stomach, etc., or you can throw it away without eating it when it is steamed.

4. Add water to the steamer, add the green onion and ginger slices.

5. Put the washed crab in the cage drawer and steam for 15-20 minutes, because I used frozen crab this time, so the steaming time was extended.

6. Prepare ginger juice and seafood sauce.

Fainted.,I can't type this word in pinyin.,Look at the picture and speak.。

7. Remove from the pot after steaming.

8. Mix the seafood juice and ginger juice and eat with dipping sauce.

Tips: Because I don't like to eat ginger juice, a large amount of ginger slices are added during the steaming process to combine the coldness of the crab, and each family can mix it at will.

The method of steaming crabs is very simple, and the cooked steamed crabs are delicious and fragrant, and people can't help but drool. The following is an introduction to three different ways to make steamed crabs for friends' reference. And tell everyone how to make steamed crabs taste the most delicious.

Steamed crab 1: crab, cooking wine, minced ginger, soy sauce 2, sugar, chicken essence, sesame oil, balsamic vinegar. Rinse the crab with clean water and put it in a container; Add water to the steamer, put a little ginger and green onion in the water (steaming with this water is good for removing the smell), and put the water into a container with crab after boiling.

Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out.

Steamed crab two: a pack of crab noodles, blanched in boiling water, scooped up and spread at the bottom of the plate for later use. Wash the crab and chop it into pieces.

Spread the chopped crab on the crab king's noodles, and you can spread it like a crab. Sprinkle with minced garlic, ginger and red pepper shreds, and then evenly spread the chicken essence. After the water is boiled, let it steam for about 15 minutes.

Sprinkle with shredded green onions and drizzle with hot oil. Remove from the pot, serve, and serve.

Three steamed crabs: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, and 50 grams of balsamic vinegar. Rinse the crab with clean water and put it in a container; Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir.

Take another small bowl and put the vinegar for later use; Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

Preparation and steps of steaming crabs:

Ingredients: 6 crabs.

Excipients: 1 piece of ginger, 1 shallot, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar.

1. Prepare 6 live crabs.

2. Crabs must be eaten fresh.

3. For some less active crabs, you can poke its eyes with chopsticks, and if it can move, it means that it is still alive.

4. Male and female can be distinguished by the area on the belly of the crab, the female is round, and the male is triangular.

5. There is a lot of dirt on the surface of the crab's body, so it must be brushed clean. Grasp the sides of the crab's body with your hands like in the picture. This way it is not easy to get pinched. For safety reasons, it is safer to wear gloves to operate.

6. Grab the crab with one hand and scrub it with a waste toothbrush under running water with the other hand, especially where the joints are connected.

7. Put an appropriate amount of water into the three-legged kettle of the desugaring rice cooker, and the amount of water should reach the position of the lowest water line.

8. Put ginger slices and cooking wine in the water, turn on the "nutrient steaming" program, and bring the water to a boil.

9. After the crab is cleaned, put it in the retort pot of the rice cooker with the belly facing up.

10. Then put the retort back into the triangular kettle of the rice cooker.

11. Quickly close the lid and continue the "nutrient steaming" program, steaming for 15 minutes.

12. Prepare the dipping sauce when steaming the crabs. Finely chop the ginger, chop the shallots into chopped green onions, put them in the flavor dish, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, a little white sugar and sesame oil, then add an appropriate amount of water, and stir well.

13. After fifteen minutes, open the lid, and the crab will be steamed completely and cleanly, and the legs will not be yellow.

14. Take out the steamed crab and put it on a plate before serving.