Is it OK to cook crab in a rice cooker? How long does it take to steam crab in a rice cooker

Didn't I buy giant river prawns and pike crabs, half of them asked my mother to fry a plate of braised shrimp and crabs, and ate them all. For the other half, I decided to play the role of the rice cooker at home and use the rice cooker to make a delicious shrimp and crab pot.

That's what I thought, anyway, fresh shrimp and pike crab are delicious no matter how you cook them, so if I make them the same way I made three cups of chicken before, they must be delicious too! I practiced it once, it's really good, especially for people who are lazy and clumsy, such as me, who is not very good at stir-frying. Hahaha.

The method is too simple, it is estimated that a few sentences can explain it, but I have to write down the gains and losses of experience, for everyone to learn from each other's strengths and weaknesses, and make a more delicious shrimp and crab pot than my family!

Raw materials: a pike crab, more than half a catty of giant river shrimp, three cups of the most indispensable seasonings: light soy sauce, edible oil, cooking wine; Add another teaspoon of oyster sauce and a little sugar. Onions, ginger and garlic are essential.

Method:1After rinsing the crab, split it in two, remove the shell, and remove the gills and dirt inside.

Wash the river prawns and cut off the dirt on their feet and heads. Then place on a clean dish. The green onion is knotted, the ginger is sliced, the garlic is flattened, and the shrimp and crab are put together.

2.Next, pour three cups of seasoning into a bowl, add a spoonful of oyster sauce, and toss them together with chopsticks. Put it in the refrigerator and marinate for about an hour.

Anyway, if you are not in a hurry to eat it, you can marinate it for a longer time. Halfway through the marinade, use chopsticks to help them turn over and sprinkle with a little sugar. Continue to marinate.

3.After marinating, take out the green onion knots, ginger slices, and garlic granules with chopsticks and spread them flat on the bottom of the rice cooker. This will prevent the shrimp and crab from sticking to the bottom of the pan.

4.Next, put the crab and river prawns into the rice cooker, and finally, pour all the remaining seasoning sweat from the basin into the rice cooker. Close the lid and activate the quick cook button.

5.When the rice cooker is working, we cut some chopped green onions, wait for 20-30 minutes, open the lid and sprinkle the chopped green onions, at this time you can turn off the power, cover the pot, and simmer again.

Three or five minutes.

6.When the time is up, it's time to take it out and serve on a plate. If you are too lazy to wash a dish, you can simply take out the rice cooker liner and bring it to the table to eat.

Okay, I'm going to sum up the lesson! This time, the shrimp and crab pot stewed in the rice cooker took a little longer, and I remembered to turn off the heat for more than half an hour. Then, before I thought that there would be water in the shrimp and crab, so the amount of the three seasonings is not much, everyone sees the **, basically a small spoon each, if you want to eat the sauce, the amount of three cups should be more.

In terms of time, 20 minutes is enough! After simmering for 30 minutes, the shrimp will be dry and not tender enough. However, it is also quite delicious to eat!

Especially when it is simmering, the house is full of fragrance! When my chef came back from work, he was disgusted and devoured most of the remaining plates!

First of all, when choosing crabs, we should pay attention to selecting fresh crabs, because if crabs die for a period of time, they will breed a large number of bacteria, which is very unfavorable to our health, and we should choose crabs according to the amount of food they eat, and if the rest is put into the refrigerator in time for storage. And you can pinch the crab when choosing the crab, the root of the penultimate second calf, if it is relatively firm, then the meat quality of the crab will be fatter.

After the crab is bought home, use a small brush to scrub the crab clean, and then put a few peppercorns and ginger slices at the bottom of the rice cooker, and put the cleaned crab into the pot Be sure to pay attention to the belly side up, so that the crab roe will not flow out when steaming.

Then we close the lid, directly for about 15 minutes, here we need to pay attention, do not add water, wait until the time to open the lid, we can smell the fragrant crab smell, and can see the red shiny big crab.

2. Instructions for steaming crabs.

1. For crabs of general size, after the water is boiled, keep the water boiling for another 15-20 minutes. You can kill all the parasites inside. However, if you encounter a particularly large crab, you need to increase the time as appropriate (the core temperature rises more slowly).

2. It is best not to take the crab apart and steam it, as it will lose most of the umami.

3. Dead crabs must not be eaten, they are poisonous.

4. If you want to steam (or boil) a complete (ten feet do not fall) crabs, you can put the live crabs in the freezer compartment of the refrigerator, freeze them (note, not freeze hard), and put them into the boiling water and cook them directly.

3. Instructions for steaming in the rice cooker.

Because the rice cooker has a function of tripping at the time, it is best to use an ordinary steamer to steam the crabs (steam for 12-15 minutes after the water is boiled), and clean the crabs when steaming, and put more thick ginger slices and loose garlic or large bundles of green onions next to them. If you really need to use a rice cooker, then after washing the fresh crabs, steam them in a cold pot in cold water for 15 minutes, which is a time to cook rice quickly, but do not remove the lid immediately after tripping, and simmer for another 5 minutes to maintain the temperature to allow the crabs to cook thoroughly.

It's perfectly fine to cook crabs in a rice cooker, there's nothing to say.

It takes about fifteen to twenty minutes to eat steamed crabs in a rice cooker.

Crab is a common seafood that is often steamed and eaten.

The taste is delicious, remember to clean it before steaming the crab and then put it in the pot for high temperature steaming, the time taken to steam the crab is related to the size of the crab, the bigger the crab, the longer the time it takes to steam the crab, when the crab shell is completely red, it means that it is cooked.

When steaming the crab, pay attention to the bottom of the crab facing up, so as to prevent the crab roe from flowing out. Steamed crabs should be steamed in water, and cannot be boiled directly in water. When choosing crabs, you can choose a larger one, which has more meat.

Steamed crabs are steamed in a pot with cold water, and the steamed crabs taste more delicious. Pay attention to grasp the time when steaming, if the time is too long, the meat will be too old.

When steaming crabs in the rice cooker, you need to add a small amount of water, otherwise it is easy to dry the pan, which will cause damage to the rice cooker, in addition, you can add ginger slices and pepper to the water to increase the taste of the crab.

According to analysis, every 100 grams of crab edible part contains protein grams, fat grams, phosphorus 182 mg, calcium 126 mg, iron milligrams and rich in vitamin A and vitamin B1. In addition, crab shells can be used to refine industrial raw materials chitin, and can also be used to extract glucose gum. Moreover, some crabs can be used as traditional Chinese medicine, and crab larvae or adults can be used as bait and feed.

A simple steamed crab on an induction cooker can do this:

Prepare the ingredients: 6 crabs, an appropriate amount of white wine, an appropriate amount of salt, and an appropriate amount of ginger.

1. Spray the live crab with white wine, wait until the crab is not too moving, cut off the rubber cover on it, wash the crab in clean water, and put it on a plate.

2. Cut an appropriate amount of ginger into shreds and set aside.

3. Sprinkle the crab on the plate with an appropriate amount of salt, and then put shredded ginger.

4. Spread the rest of the crabs on top, sprinkle with an appropriate amount of salt, and put an appropriate amount of shredded ginger.

5. After adding an appropriate amount of water to the steamer, put the prepared crabs on the curtain of the steamer.

6. **, after boiling water, steam over high heat for 15 minutes. The delicious crab is steamed.

7. Take another plate, pick up the ginger shreds on it, put the crab on the plate, and a delicious steamed crab is ready.

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

Method:1Put the minced ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil that have been boiled in advance, and stir together to make a sauce.

2.Take a small bowl and put in an appropriate amount of vinegar for later use.

3.Wash the crab with clean water (pay special attention to brush the gap between its shell and legs and claws, as well as the fluff on the big crow), put it in a large bowl in the steamer, turn on high heat, and steam for 15-20 minutes until the crab shell turns from blue to bright red and the crab meat is ripe, take it out.

4.Serve with sauce and vinegar.

Induction cooker equipped with a steamer, the same way. It should be noted that the crab must be turned over and steamed with its belly facing upward, which will prevent the crab brother from using brute force to push the lid open and run away. Give it a try, thanks

Add a few pieces of shredded ginger, steam, boil the water, it is estimated that it can be cooked, there are no specific minutes, the fire is not enough, and it takes an hour!

OK. Here's how:

1. The first step is to wash the crabs.

2. Then use a kitchen knife to slice the ginger.

3. Dipping sauce: Add garlic, chopped green onion, soy sauce, aged vinegar and sour chili pepper to the empty bowl.

4. Take out the crab, dip it in the dipping sauce and serve.

Notes:The body of the crab is divided into cephalothorax and abdomen. The back of the cephalothorax is covered with a cephalothorax, and the shape varies from species to species. The frontal part has a pair of antennae, and the outer side is a stalked compound eye.

The mouthparts include 1 pair of large jaws, 2 pairs of small jaws, and 3 pairs of jaw feet. There are 5 pairs of breasts and feet on both sides of the cephalothorax. The abdomen is vestigial, flattened, and zigzags on the ventral surface of the cephalothorax.

If the crab is steamed in the pot, the high heat, if the water has been boiled, 10 minutes is enough, and the pot on cold water should take 15 minutes, it is recommended not to put the rice on the steam, one is that the fire can not be mastered, the second is that the time is too long, and the third is that there will be crab roe flowing out and falling on the rice, and the fishy smell is heavier.

It can be steamed, just like steaming steamed buns on top, but the crab step should be steamed for too long, and it can be cooked. Otherwise, the taste is not good.

We all know that crab is a very good food, it tastes more delicious, nutritious, super taste, and is loved by people, and many people like to eat steamed crabs. Crabs can be steamed in a rice cooker, so what is the best functional mode for steaming crabs in a rice cooker? Let's take a closer look!

Under normal circumstances, you can use "steaming", "cooking porridge", "quick cooking", etc., as long as the steaming time is 15-20 minutes.

Hairy crabs can be steamed with a rice cooker, when steaming hairy crabs, you must put the lid of the hairy crab facing down, the navel facing up, do not be, because if the navel is facing down, the steam will directly evaporate the crab roe of the hairy crab, and when you open the hairy crab, you will find that the hairy crab is full of water, because it is the steam that enters from its navel.

In addition, the water in the rice cooker should not be too much when steaming hairy crabs, if it is a large rice cooker, three bowls of water are basically enough, remember to put cold water, and when it is steamed, it will be OK to start counting fifteen minutes, don't take too long, but it is recommended to put a little green onion and ginger, as well as pepper and salt.

1. Put a little shredded ginger in the water, and put a little ginger on the steamer of the big crab to remove the fishy smell!

2. When steaming, the abdomen is facing upwards to avoid the crab roe flowing out and wasting!

When the water is boiling, enlarge the crab and steam it for 15 minutes!

First of all, when picking crabs, we should pay attention to choosing fresh crabs, because if the crabs die for a while, they will breed a lot of bacteria, which is not good for our health. In addition, when choosing crabs, it is best to choose according to the amount of food you consume at home. If you have leftovers, you should put them in the refrigerator in time.

When you choose a crab, you can pinch the crab. If the roots of the penultimate leg are stronger, it means that the flesh of the crab will be fatter.

Once the crabs are bought, brush the crabs with a small brush and then place a few slices of peppercorns and ginger on the bottom of the rice cooker. When putting the crab out, be careful not to put the yellow crab in the pot and steam it out.

Then we close the lid and top up for 15 minutes. Here we need to be careful not to add water. When we open the lid again and again, we can smell the crab and see the big red crab.

1. Crabs are not suitable for everyone.

Due to its cold nature, it is not recommended for people with cold stomach, cold hands and feet, and allergies. In addition, because crabs are rich in high protein, especially crab roe and crab paste, patients with gallstones, hypertension, hyperlipidemia, and obesity should not eat them.

2. Don't eat dead crabs.

Because when crabs are on the verge of death, their bodies secrete histamine, a toxic substance, and histamine accumulates as the time of death increases. Of course, dead crab meat will also decay quickly, breeding for other bacteria to grow. Therefore, dead crabs must not be eaten.

3. Don't eat raw crabs, they need to be cooked.

Although crabs have a way to drink crabs, due to water quality problems, crabs often breed a large number of bacteria, so crabs must be cooked and not eaten deliciously. Cooked crabs should also be cooked, steamed, and sterilized at high temperatures to make the crab shell red and eat it. Tips:

Cooked and steamed crabs are not easy to store for long periods of time.