How to steam the crab and how long does it take to steam the crab before it is cooked

The best thing to eat crab is crab paste, and when the crab is ripe, many people will buy it and eat it. There are many ways to make crabs, and steaming is the most popular, the method is simple, and it can maintain the original flavor of the crab. Steaming is very particular about the heat, and the right time can make the best crab.

So, How long does it take to steam a crab before it gets cooked? Let's take a closer look.

The steamed crab retains the original taste of the essence, so it is very popular with foodies. The heat and time must be mastered, otherwise it will ruin the deliciousness of the crab.

Rinse the crab with clean water and put it in the pot to add water to steam, boil the water and wait for 20 minutes to get out of the pot, if it is a crab with a relatively large head, you can extend the steaming time a little to ensure that the parasite eggs are completely eliminated.

Preparation of steamed crab.

Ingredients: 400 grams of blue crab, seasoning: 10 grams of green onions, 10 grams of ginger, 5 grams of vinegar.

Method. 1. Wash the green onion and cut it into green onion segments; Wash and slice the ginger, then cut half of the ginger into minced ginger;

2. Slaughter the crab first, cut off the crab claws, then cut the crab heart into pieces, cut the crab claws into two pieces, and then chop the crab cover into small pieces of cabbage;

3. Lay on the plate, when building, first put the crab claw at the bottom of the dish, and then arrange the crab heart one by one around the crab claw to build a circle, and then put the crab cover on the top, then put the crab roe in the crab heart one by one, and then put the remaining crab roe on the crab cover of each small piece;

4. Add raw green onion and ginger, put it in the cage and steam until cooked;

5. Discard the ginger and green onion, and the ginger and Zhejiang vinegar are the same as above.

How to choose a crab.

According to people in the know, the fine selection of crabs should be "five looks":

One look at the crab shell. All the shells are black-green with a bright light, and they are thick and strong: the shells are yellow, and most of them are thinner.

Second, look at the navel. The navel protruded, and the whole was full of fat; Most of the concave ones are underweight.

Three look at chelicera. All chelerae are covered with hairs, and they are all old and healthy. The chelicerae have no villi, and the body is soft.

Fourth, look at vitality. The crab is turned over with its abdomen facing the sky, and it can be quickly turned back with its stinging feet, which is vigorous and can be preserved. If it can't be turned back, the vitality is poor, and the storage time can't be long.

Five look at the male and female. Lunar.

Female crabs are selected in August and September, and male crabs are selected after September, because the male and female crabs have mature gonads at these two times, and the taste and nutrition are the best. By carefully studying and referring to these "five looks", you can select high-quality crabs from among the many crabs.

The cold underwater pot of the crab is generally steamed for about 15-20 minutes, but this time is not absolute, because different people have different personal habits when steaming crabs, and the size of the crab will also be different.

Generally, after the steamer is boiled, the cream crab below 3 taels should continue to steam for about 10 minutes, the 3 4 taels should continue to steam for about 12 minutes, and the more than 4 taels should continue to steam for about 15 minutes. In general, for every 1 tael increase in the weight of the crab, the steaming time increases by about 2 minutes.

Preservation of anointed crabs.

1. Refrigerate.

It is best to keep the crab in a relatively cool environment, the refrigerator is a very good storage environment, if the crab's vitality is relatively strong, we can tie the crab's legs and feet. After tying up, it is put into the fresh-keeping layer of the refrigerator, and then soaked in water with a dry towel, twisted gently, and then spread on the body of the crab, which can be well preserved for 2 3 days without death and deterioration.

2. Put it in the refrigerator and freeze it.

In our country, many places will breed cream crabs, many times these cream crabs will be frozen, and then transported to all parts of the country to buy, after we buy back the cream crabs, in fact, you can also use the refrigerator to freeze and preserve, before eating is to thaw it. This way it is possible to keep the crab fresh for 1-2 months without changing the taste.

The crab should be steamed for 20-30 minutes before cooking. When steaming the crab, it is necessary to judge the steaming time according to the size of the crab. If the crab is large, steam it for about 30 minutes and then remove from the pot to ensure that the parasite eggs are destroyed.

The most popular way to eat crab is steaming.

When choosing a crab, you should pay attention to five points, including crab shell, navel, chelicerae, vitality, male and female.

Cream crab is delicious and easy to make:Ingredients: 310 grams of crab.

Excipients: appropriate amount of ginger slices, appropriate amount of chives, 3 tablespoons of oil, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of bamboo salt, and a tablespoon of sugar.

Steps: 1. Ingredients: Crab (live) has been cleaned, ginger slices, chives.

2. Heat 3 tablespoons of oil in a pot and add ginger and garlic slices to the pot.

3. Next, add the cleaned crab and add 2 tablespoons of cooking wine.

4. Stir-fry and stir-fry.

5. Then, add an appropriate amount of water.

6. Add 3 tablespoons of light soy sauce.

7. Add 1 tablespoon of bamboo salt.

8. Add a tablespoon of sugar.

9. Season and bring to a boil for 3-4 minutes.

10. Finally, put in the green onion section and it is ready.

10 minutes. Ingredients: Crab, ginger, garlic, green onion, soy sauce, salt, chicken powder, cooking wine.

Cut the crab into small pieces and place on a plate. Chop the ginger and garlic into a small bowl. Add soy sauce, salt, cooking wine, chicken powder, mix well, and sprinkle on top of the crab.

Steam in boiling water for 10 minutes, sprinkle in chopped green onions and cover for dozens of seconds. <

1. Ingredients: crab cream, ginger, garlic, green onion, soy sauce, salt, chicken powder, cooking wine.

2. Cut the crab into small pieces and put it on a plate. Chop the ginger and garlic into a small bowl.

3. Add soy sauce, salt, cooking wine, chicken powder, mix thoroughly, and sprinkle on the crab.

4. Steam in boiling water for 10 minutes, sprinkle in chopped green onions and cover for dozens of seconds.

1. When buying crabs, you must buy live ones, and don't buy dead crabs cheaply, because for seafood, the reproduction of bacteria is extremely fast. Everyone must remember this, and would rather not eat it than buy dead crabs. Scrub the crab clean with a toothbrush.

2. Add water to the steamer, sprinkle some ginger slices on the steaming grate, and throw some peppercorns (be careful not to let the peppercorns leak down), both of which are used to remove the smell of crabs.

3. Swing the crab belly up one by one, the reason why it is belly up is to prevent the crab roe from flowing out. Many people have made this wrong, so you must pay attention to it next time you steam crabs.

4. Then you can add some ginger slices, put them on the belly of the crab, cover the pot, boil the water and continue to steam until the crab is steamed. Specifically, the steaming time depends on the size of the crab, and the general crab can kill the parasites in the crab after steaming for about 12-15 minutes after the water is boiled, but if it is a large crab with more than four halves and halves, it needs to be steamed for three or four more minutes. It is necessary not only to ensure the freshness of the crab, but also to ensure that the crab is clean and hygienic.