Why are hairy crabs so fishy when steamed, and why are hairy crabs not suitable for steaming?

Aquatic products have a strong fishy smell, so add green onions, ginger and garlic.

Those who love crabs must know that the freshness of crabs is counted, and if hairy crabs are called second, there is really no one who dares to call them first. There are many ways to eat crabs, and for many years, steamed hairy crabs are the most classic. Hairy crabs should be steamed rather than boiled, why is that?

First of all, crabs, because they live at the bottom of the water, feed on small shrimp and other small organisms, there are a lot of sludge impurities and parasites in the gills, if boiled, these impurities will enter the abdominal cavity of the crab with the water, thus affecting the taste of the crab, and it is not hygienic. The crab is delicious, the meat is delicate, and boiling will also cause a large amount of umami substances and soluble nutrients in the crab to diffuse into the water, losing the fresh and tender taste and nutrients of the crab.

Secondly, when steaming crabs, you need to wait for the water to boil before putting the crabs in the pot, because if the crabs are steamed in cold water, the container and raw materials are cold, when the temperature gradually rises, the steam will quickly condense into water after being cold, and finally increase the moisture in the crab body. Due to the diffusion and osmosis of water, the soluble composition in the crab tissue is analyzed, and the crab muscle with low mechanical strength cannot be formed. On the contrary, if steamed with boiling water, the protein on the surface of the crab will quickly denature and coagulate, and the pores of the surface cells will be closed, so as to maintain the integrity of the crab body structure, so as to reduce the internal soluble components and water overflow, and ultimately maintain the fresh and tender flavor of the crab.

Thirdly, steamed crab is faster than boiled because it is cooked, which can not only shorten the cooking time, but also maximize the original taste of fresh crab, eat delicious taste and sufficient nutrients, and at the same time kill the parasites in the crab body, and can reduce the chance of muscle contamination by intestinal substances in the crab body, so as to ensure that the meat is clean and delicious.

1. It means that the crab has been steamed for too long, and the liver and pancreas are full, and the steamed crab is either yellow or the crab roe is thin.

2. When dealing with crabs, in order to prevent the flow of plump crab roe, my general practice is:

1) When choosing crabs, choose fresh, complete claws, strong activity, if not particularly fresh crabs, sometimes crab roe will flow out in the process of steaming, and most of them are light crab roe juice.

2) Fix the crab's claws with a rubber band or string to prevent it from crawling;

3) Key points: When steaming the crab in the pot, the stomach of the crab is facing up and the back is facing down, so that the heating is very even, and the crab roe after maturity is retained in the shell;

4) The amount of water retained at the bottom of the steamed crab pot. It should not be too much, at least two centimeters away from the drawer, because too much water will cause the crab to be lifted up when the water is boiling, or even boil the crab roe;

5) The time of evaporation and tremor is generally controlled within 10 minutes, and should not be too long. Because crabs, whether sea crabs or river crabs, are not suitable for steaming for too long, and if the time is too long, the delicious taste will be lost with the water vapor.

3. Crab roe, which refers to the ovaries and digestive glands in the crab's body, is orange and delicious. Crab roe is not a crab egg, although the composition is basically the same as crab eggs, but there is an essential difference between the two. Crab roe contains egg cells that have not been excreted from the body, but there are other crab organs, glands, tissue fluids and other substances, and are not just crab eggs.

When the roe grows in size and turns bright orange, the gonads of the female crab have matured, and the eggs are produced and excreted from the body, and the egg cells left in the gonads in the body are still part of the crab roe. Crab roe is rich in protein, phospholipid rocks and other nutrients, and is rich in nutrients, but it also contains high levels of oil and cholesterol. There are two types of crab roe: river crab roe and sea crab roe.

4. Crab roe is rich in protein, phospholipids and other nutrients, rich in nutrients, but also contains a high content of oil and cholesterol. Crab roe can be made into many delicacies: crab roe porridge, crab roe tofu, etc.

Shanghai Tang also has a famous delicacy – crab roe xiaolong. As the name suggests, the main ingredient is crab roe. There are two types of crab roe: river crab roe and sea crab roe.

We all know that when the hairy crab is steamed, the crab roe inside will slowly solidify into a solid with the temperature, and when the crab roe is completely solidified, it means that the crab is cooked and can be eaten out of the pot. So can you eat the yellow overflowing from steamed hairy crabs? Let's take a closer look!

You can eat it. If the crab is being steamed.

It is a sign that the crab is struggling and crawling, and that there are other causes that cause the yellow color of the crab to flow out of the shell. As long as the crab shell is carefully cleaned before steaming, you can eat the outside favorite.

When steaming the crab, the yellow meat flows out, indicating that the crab on the pot is not fully ripe, and the yellow meat is not full enough, it is blue and slightly bitter. The liver and pancreas are not yet full. At this point, the steamed crabs either turn yellow or become thin.

Before steaming the crabs, clean the shells and legs with a small brush and then put them in clean water for half a day to drain the dirt from the abdomen. Tip: Before steaming, pour an appropriate amount of white wine over the live crab.

Then wash with a little vinegar and it will taste better. Before steaming, tie the crab claws with a rope to prevent the crab claws from falling and prevent the crab oil from flowing out during the steaming process. Tip: If you wrap the whole crab in straw, it will make the freshness better.

1.When choosing crabs, you should choose fresh crabs with full claws and strong mobility. If the crab is not particularly fresh, sometimes the crab roe will flow out during the steaming process, and most of them are light crab roe juice.

2.Secure the crab's claws with a rubber band or string to prevent them from crawling.

3.Takeaway: When steaming the crabs in a pot, place the belly of the crabs up and down so that the heat is evenly distributed.

The ripe crab roe will remain in the shell.

4.The amount of water remaining at the bottom of the steamed crab pot. It should not be too much, at least two centimeters from the drawer, because too much water will raise the crab when the water is boiling, or even boil the crab roe;

5.The cooking time is generally controlled within 10 minutes, not too long. As crabs, both sea crabs.

Or river crabs. are not suitable for long cooking periods, too long, water vapor.

will lose the delicious taste.

It is not recommended to eat. Crab roe is mainly made up of the crab's ovaries and digestive glands. If it is not cured, it must be caused by a number of reasons.

Whatever the reason, it is not recommended to eat it. Because normal crab roe will consolidate, if it is not cooked and does not consolidate, it will contain bacteria and other microorganisms. In this case, the crab roe will not solidify, which may lead to adverse reactions such as diarrhea after eating.

If the crab roe does not solidify, the taste will become fishy, greasy, and some will have a bitter taste, so it is not recommended to eat it.

If the crab roe is not cured, it may be caused by not being fully cooked. As long as the crab is cooked, the crab roe will solidify. It is not recommended to consume this type of crab.

If the crab roe is not solidified, it means that the crab is not fully cooked. It is not recommended to eat half-cooked crabs. They contain bacteria, microorganisms, and parasites in their bodies.

If it is not autoclaved, it may have some effects on the human body. May cause diarrhea and other adverse reactions. However, since the female crab is immature, the steamed crab roe is still thin.

This is also one of the reasons why crab roe cannot coagulate. However, it is not recommended to eat crab roe that cannot be cured due to this condition.

If the steamed crab does not turn red, it may be because the crab is not fresh. It is recommended not to eat and laugh uselessly, so as not to cause physical discomfort. If the crab is very fresh but still not turned red after steaming, it may not have been steaming for enough time and the crab is not fully cooked.

At this point, you only need to put the crab in the pot and steam it for a while. <

If the steamed crab does not turn red, it may be because the crab is not very fresh. It is better not to eat this crab so as not to cause physical discomfort after eating.

If the crab is very fresh but still not turned red after steaming, it may be because we don't have enough steaming time and the crab is not fully cooked. At this point, we just need to put the crab in the pot and steam it for a while.

When steaming crabs, you must put the crab's belly facing up on the steamer so that the crab eggs inside the crab are not easy to leak. In addition to this, we can also add a small amount of ginger, cooking wine and garlic to the steamed crab water to remove the fishy smell of the crab.