How to eat crabs steamed is the best, how to eat crabs steamed and delicious

Here's how to steam the crabs:

The whole live crab needs to boil the water first, and then steam it over high heat for about 5 minutes, and then switch to low heat to continue, crabs below 3 taels should continue to steam for about 10 minutes, 3 4 taels continue to steam for about 12 minutes, and more than 4 taels continue to steam for about 15 minutes.

Usually, for every 1 tael of weight gained, the steaming time increases by about 2 minutes.

1. How to steam crabs deliciously.

The hairy crab is soaked in clean water for 2 hours, and the crab removes the dirt by itself, then brushes it with a toothbrush and sets aside.

Add about 3 tablespoons of red Zhejiang vinegar to the pot, add chopped ginger and a tablespoon of water to boil, then add a little sugar and turn to low heat to make a sauce (crab belongs to the cold sauce vinegar can neutralize the coldness). How to steam crab delicious.

Put a little water in the pot, add 2 slices of ginger and a little rice wine, boil the crabs, and steam for 15 minutes. (When steaming the crab, turn the crab in reverse so that the yellow of the female crab does not flow out!) )

If you want to eat more on the premise of maintaining health, you can appropriately use spicy ingredients such as shredded ginger and minced garlic that have certain medicinal effects to ward off cold and stagnation, and steam them together; Or add rice wine when boiling crab, which not only maintains the original flavor of crab meat, but also does not get too cold.

2. How to steam crabs with rice wine and steamed crabs.

Ingredients: 6 crabs.

Seasoning: appropriate amount of rice wine, appropriate amount of fresh shellfish sauce, appropriate amount of ginger, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of cotton thread.

Preparation: Prepare the crabs; Soak the crab in clean water and wash the crab with a brush; Prepare cotton threads and bundle crabs; Tie them all up; Put half a bowl of rice wine in the pot, add some water, ginger slices, and put it in the steaming drawer; The crab is placed on the steaming drawer with the bottom facing up,**; Steam over water for about 10 minutes, turn off the heat and simmer for 3 minutes; Take out and cut off the cotton thread and arrange it on a plate; Mix your favorite seasoning with fresh shellfish sauce, minced ginger, vinegar, sugar, sesame oil, etc. into a dipping sauce and serve. How to steam crab delicious.

3. How to steam crabs with glutinous rice.

Ingredients: 150 grams of crab, 400 grams of glutinous rice, 800 grams of soup.

Seasoning: 2 grams of salt, 10 grams of cooking wine, 5 grams of green onions.

Method: Clean the crab and soak it in salted water for 2 minutes; Wash the green onion and finely chop it; Wash the glutinous rice, drain the water, and soak it in the soup cooked with old hen and ham for one hour; Put the glutinous rice and crab on a plate, steam it in a steamer over low heat for 20 minutes, and sprinkle it with minced green onions. The umami of the crab meat and crab juice seeps into the sticky rice, and it is full of umami.

How to pick crabs.

One look at the crab shell. Where the back of the shell is black-green with a bright light, the flesh is thick and strong; The back of the shell is yellow, and most of them are thin.

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. Turn the crab over, with the abdomen facing the sky, and can quickly turn it 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.

According to the delicious and scientific cooking method, it is best to recommend steaming the crab, so that the taste is the best and most nutritious cooking method.

Steamed crab can retain the effective nutritional value of the food to the greatest extent without being lost, so it is the most beneficial for nutritional intake.

It's important to learn a variety of different cooking methods so that you can not only make food more delicious, but also make better use of its nutritional benefits.

The crab is steamed like this and delicious:Ingredients: 4 crabs, 1 piece of ginger, 1 green onion, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 clove of garlic.

Steps: 1. Rinse the fresh crab with clean water, brush the crab body and crab claws and claws, especially the hairs on the crab legs and tongs, and brush it several times.

2. Cut the green onion into sections and slice the ginger for later use.

3. Boil water in a pot, open the water into the steaming curtain, and spread green onions and ginger slices on the steaming curtain.

4. Put the crab in and stomach up (before steaming, the crab should be tied up with leg pliers to avoid the steamed crab from falling off the legs.!) Steam on high heat for fifteen to twenty minutes, adjusting the time according to the size of the crab.

5. Adjust the bowl juice: Stir well with soy sauce, vinegar, sugar, minced garlic and ginger sesame oil.

6. Finished products. <>

4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Steps: 1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

3. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, 4. After the fire boils, put the cut crab pieces one by one, 5. Put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), 6. Add the onion, then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

1000g of crab, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquor.

Steps. 1.Rinse the crab with clean water a few times, never with your hands.

2.Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

3.Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

4.Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

5.Open the lid after the crab is steamed.

6.Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

7.Put the steamed crab on a plate and dip it in the ingredients when you eat it.

Ingredients: Crab: to taste; Ginger: To taste.

Method Steps:

1. First of all, buy the crabs and pick out the dead crabs, leave them alive, and then use a toothbrush to scrub the crab's abdomen and clean the crabs.

2. Then, put an appropriate amount of water in the pot and put it in the steaming drawer.

3. Then, cut the ginger into slices and put them on the steaming drawer, and then put the crab on top of the ginger slices.

4. Then, put another piece of ginger on the belly of each crab, then cover the pot and boil the water over high heat.

5. Finally, after the water boils, turn down the heat and continue to steam for about 10 minutes.

6. Look at the number of crabs, if there are more, steam them for a few more minutes, so that they can be served.

1. The hairy crab is steamed like this: brush the hairy crab, clean the perilla leaves, slice the ginger, partially shredd, pour water into the pot, and put the ginger slices on the steaming drawer. Brush the hairy crab with Shao wine, put it in a steamer, face up with white belly, spread perilla leaves and ginger slices on the surface, and steam for 15 minutes.

Add brown sugar and balsamic vinegar to the shredded ginger, mix well to make a dipping sauce, and the hairy crab can be dipped in the dipping sauce after cooking. 2. Hairy crabs are nutritious and contain a variety of vitamins. Among them, vitamin A is higher than that of other terrestrial and aquatic animals, vitamin B2 is 5-6 times higher than meat, 6-10 times higher than fish, and 2-3 times higher than eggs.

The content of vitamin B1 and phosphorus is 6-10 times higher than that of ordinary fish. In addition to being rich in calcium, hairy crab shells also contain crab red and crab yellow pigments.