How many minutes do you steam crabs?

Steamed crabs need to be steamed for 12-15 minutes after boiling.

Ingredients: Crab, ginger, Sichuan peppercorns.

Specific methods: 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.

5. The crab is steamed, hurry up and eat it! Live crabs will lose their legs after steaming, but dead crabs will not have this phenomenon.

Precautions. 1. Choosing crabs is actually very simple, look at the position of the crab's navel, the yellow-red ones are good crabs, and they are generally not wrong, just like Figure 1 in the recipe.

2. Again, crabs must be bought.

3. The steaming time depends on the size of the crab, 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 or two, it needs to be steamed for three or four minutes. It is necessary not only to ensure the freshness of the crab, but also to ensure that the crab is clean and hygienic.

It is advisable to steam for 15 minutes, if the steaming time is too short, I am afraid that I will not kill the parasites in the crab, the crab will not be steamed, and if it is steamed for too long, I am worried that the crab meat will become old and the taste will become hard.

When steaming crabs, be sure to cook them in a pot under cold water, so that the crab legs are not easy to fall off. Since crabs grow in silt and often carry some toxins in their bodies, in order to prevent these pathogenic microorganisms from invading the human body, crabs must be steamed and cooked thoroughly when eating. Depending on the size of the crab, it is advisable to steam for 8-10 minutes after boiling water, so that the meat is cooked but not too rotten.

Finally, remind dead crabs that they are not edible, don't feel that they are too expensive and throw them away.

Steamed hairy crabs usually take about 15-20 minutes. Hairy crabs are easy to be parasitized by parasites, high-temperature steaming plays an insecticidal role, 15 minutes is enough to kill all parasites, and the meat quality is just right at this time, not undercooked or too old.

Method: First of all, choose a hairy crab with a medium size, and it is strong and vigorous, this kind of crab meat is more, ** is also moderate, and it will not be very expensive. Then clean it, prepare a basin of cold water, add a small amount of liquor, and put the hairy crab in for about 10 minutes, which can not only disinfect and sterilize, but also make the hairy crab protrude from the dirt.

Then use a soft-bristled toothbrush to brush all parts of its body, put it in water, wash it about 2 times, and that's it. Because hairy crabs are lake crabs or river crabs, they will always be contaminated with some earthy smells, so the ingredients used in steaming need to be matched, as well as the mixing of dipping sauces.

We need to prepare ginger slices and put them in the steamer, you can sprinkle some white wine on top of the hairy crab, the taste may be better, and generally you need to use a rope to tie the hairy crab with five flowers. Prevent the crab roe from flowing out on its own when the hairy crab is steaming.

Steamed crab points

Point 1: Hairy crabs should be turned over and steamed.

In order to reduce the waste of crab roe leaking from the gap between the crab legs, the hairy crab should be placed with the belly upward, so that after the hairy crab is steamed, the crab roe paste can be fully retained in the crab shell.

Point 2: Put slices of ginger and steam them on top of the hairy crab.

When steaming hairy crabs, we also need to add more ginger slices, which can be steamed together directly on the belly of the hairy crabs.

Point 3: Pot with boiling water and steam over high heat.

Steamed hairy crabs are the same as steamed fish, they need to be boiled in a pot of boiling water, steamed over a high fire, in order to steam the meat and eat it in a short time, and the hairy crabs are quickly steamed in a short time, so that the umami and crab juice can be retained, and the essence is not lost.

At the same time, the hairy crab rope or rice rope must not be disassembled, these ropes are mainly used to fix the legs and feet of the hairy crab, if removed, the hairy crab will feel the threat of high temperature when steaming the hairy crab, and the hand dances, prompting the leg breakage.

Steaming crabs for 10-15 minutes is done as follows:

Ingredients: 8 crabs, 12 grams of ginger in June, a handful of light salt.

Excipients: 3 tablespoons of kelp soy sauce, 1 tablespoon of rice vinegar, 1 pack of passion fruit pocket vinegar, appropriate amount of water.

Steps: 1. Brush the crabs and set aside.

2. In a clean non-stick pan, pour in a small half pot of water and bring to a boil over high heat. Then sprinkle with a handful of ginger slices. Place the cleaned crab with the navel facing up and steam on high heat for 10-15 minutes, depending on the size of the crab.

3. During the steaming crab season, prepare the dipping sauce. Place the chopped ginger on a plate. Pour 3 tablespoons of kombu soy sauce.

4. Pour 1 tablespoon of rice vinegar, stir well, and dip in the sauce.

5. Take out the steamed crab and put it on a plate, put it on a dipping plate, and it's done!

Ingredients: several sea crabs.

Excipients: 2 slices of ginger, 5 grams of balsamic vinegar, appropriate amount of water.

Steps: 1. Sea crabs are generally relatively clean, change the water several times and wash them one by one, and if there are more difficult places, you can prepare a small toothbrush to refresh, and then pass the water.

2. Put more water into the steamer to prevent the pot from drying out halfway, remove the rubber band on the crab claws, and put the crab shell down into the drawer to steam.

3. In the process of steaming crabs, you can make a ginger vinegar, the method is very simple, cut the ginger into minced pieces, put it in a container, pour balsamic vinegar, and use the domestic waste heat to steam it after the crab is out of the pot and can be eaten. Crab is a relatively cold food, and eating it with ginger vinegar is both delicious and can dispel cold.

4. According to the size of the crab, continue to steam the steamer on high heat for 15-20 minutes, and wait until the crab is completely steamed and then removed from the pot and plated.

Steaming crab generally takes about 15-20 minutes.

The specific time to steam the crab mainly depends on the size of the crab, if the crab is smaller, the steaming time will be shorter, and the larger crab needs to be steamed for a longer time.

When steaming crabs, too short a time will cause the parasites in the crab to not be completely killed, while too long will cause the crab texture and taste to deteriorate.

Generally speaking, to judge whether a crab is steamed or not, you can judge it from the crab shell, and the crab shell is completely red as the standard for steaming. When steaming crabs, you need to tie the crab legs with a rope to prevent the crab legs from falling off during the steaming process and try to keep the crabs intact.

Tips for buying crabs1. Look at the color.

Those with green backs and white bellies, golden claws and yellow hair are of good quality.

2. Second, look at the individual.

A big, strong, thick, heavy crab is a fat and strong crab.

3. Look at the abdominal navel.

The abdomen is full and heavy, the navel protrudes outward, and the belly button is gently opened, and the faint yellow color is preferred.

4. Look at the crab legs.

Crabs with thick hairs on their legs and hard legs that are difficult to pinch are the fattest.