How to steam delicious crab at home? How do you steam delicious crab?

Tips for steaming delicious crabs. 1. First of all, give the crab a salt bath and soak the crab in salt water for half an hour, so that you can spit out some of the dirt in the crab's body, and the steamed crab meat is more tender and fresher. 2. After soaking, you have to take a bath, use a small waste toothbrush to cover the crab, and brush the crab legs around, so that it is more hygienic to eat.

3. After serving the pot, you have to let the crab come to a comfortable position and lie down to steam. Steaming the crab's belly upwards will allow the crab abdomen to be fully exposed to steam, which can be sterilized and disinfected, and the crab will cook quickly. In addition, the steamed crab is not easy to lose its claws, the crab body is complete, and the color is ruddy and bright, so you have an appetite when it is served!

Recipe. 1. Ancient method of steamed crab 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: 1. Clean the crab and soak it in salted water for 2 minutes; 2. Wash and finely chop the green onions; 3. Wash the glutinous rice, drain the water, and soak it in the soup cooked in the old hen and ham pot for one hour; 4. Put the glutinous rice and crab on the plate together, steam it in the steamer for 20 minutes, take it out, and sprinkle it with chopped green onions. The umami of the crab meat and crab juice seeps into the sticky rice, and it is full of umami.

Recipe. 2. Steamed crab in rice wine. 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.

Method: 1. Prepare crabs; 2. Soak the crab in water, and then wash the crab with a brush; 3. Prepare cotton thread and bundle crabs; 4. Tie them all up; 5. Put half a bowl of rice wine in the pot, add some water, ginger slices, and put it in the steaming drawer; 6. Put the crab on the steaming drawer, with the bottom of the crab facing up, **; 7. Steam over medium heat for about 10 minutes, turn off the heat and simmer for 3 minutes;

8. Take out and cut off the cotton thread and arrange it; 9. Mix your favorite seasonings such as fresh shellfish sauce, minced ginger, vinegar, sugar, sesame oil into a dipping sauce, and serve. Recipe.

3. Pumpkin salted meat steamed crab. Ingredients: 300 grams of pumpkin, 1 crab, 60 grams of salted pork belly.

Seasoning: appropriate amount of ginger and shallots, appropriate amount of cooking wine, steamed fish soy sauce, and edible oil. Method:

1. After peeling and removing the pumpkin, cut it into pumpkin slices about 10 cm long and 6-7 mm thick, arrange the pumpkin slices in a clockwise or counterclockwise direction and arrange them into a shape similar to flowers, cut the salted meat into thin slices of about 2 mm, and spread them on top of the pumpkin;

2. After washing the crab, open the crab cover, remove the crab gills, cut off the crab claws and pat them with the back of the knife, and cut the crab body into pieces for later use; 3. Arrange the crab pieces neatly on top of the salted meat, put some shredded ginger in the middle, pour a large spoonful of cooking wine and put the crab cover, put the crab in after the steamer boils, steam it for about 12 minutes on high heat, turn off the heat and simmer for 5 minutes; 4. After taking it out, sprinkle a handful of chopped green onions, add a spoonful of steamed fish soy sauce, heat the cooking oil and pour it evenly on the crab, and then eat it after arousing the fragrance.

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.

Make crabs:

1.Buy the crab back, put the crab in the basin and brush the crab with a toothbrush or other brush, or hold the crab with your hand, boil the water smaller and wash it while rinsing, pay attention to the crab legs with a brush, rinse it several times, because dirt is easy to exist in the crab hair.

2.If you feel that the crab still needs to be cleaned, put the crab in a suitable container and rinse it several times with liquor, or soak the crab in the liquor to get rid of the bacteria on the crab.

3.Tie crabs. Take the crab with your index finger and thumb, put the crab in a horizontal place, put the crab's feet and tongs in place, and the other one is collected and tied into a cross, and the crab can be tied with straw and cotton thread.

Be sure to tie it tightly, otherwise it will come loose when steaming the crab.

4.Steamed crabs. Put an appropriate amount of water in the steamer, and then put some ginger slices on the baffle above the steamer, and when the water boils, put the crab on the baffle and steam it, steam about 15 to 20 kinds on high heat, if the crab is relatively large, you can steam it more according to the actual situation.

Overall, steaming crab is very simple.

Wash it and put it on a steamer basket to steam. Then use a pot to chop the ginger (minced) and cook it together with rice wine, vinegar and sugar as a dipping sauce for the crab.

1.Put the green onion and ginger cooking wine in clean water enough to boil.

2.Place the cleaned crabs in the drawer, bring the water to a boil and steam them in a pot.

3.Steam on high heat for 20 minutes (depending on the size of the crab).

At the beginning, you must clean it, then you can add some cold water to the pot, not too much, and finally put some ginger slices below and put the belly up in the steaming drawer, put a piece of ginger in the belly of each crab to remove the fishy smell, if the body is relatively small, it can be steamed for about 12 minutes, but if the body is relatively large, it needs to be steamed for 15 minutes, so that the crab taste is particularly delicious.

The first thing to do is to clean the crabs. Then add cold water to the pot. Then put a piece of ginger on the underside of the crab and put the crab's belly up and the shell down.

Then put a piece of ginger on the belly of each crab to remove the fish, so that it can be steamed for 15 minutes, so that the steamed crab is particularly delicious.

Relatively fresh crabs can be steamed directly in the pot after processing, so that they can be delicious and delicious, and the taste is very authentic.

Here's how:Ingredients: 8 crabs, 12 grams of ginger in June, and 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, bring to a boil over high heat, and 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. While steaming the crabs, prepare the dipping sauce, place chopped ginger on a plate, and pour 3 tablespoons of kombu soy sauce.

4. Pour 1 tablespoon of rice vinegar.

<>6. Take out the steamed crab and put it on a plate, put it on a dipping plate, and it's done.

Wash the crab first, then pour an appropriate amount of water, minced perilla and ginger slices into the steamer, and then put the crab in the steamer and steam for 15 minutes. Here's how:

Ingredients: 3 crabs, 5 grams of ginger, 5 grams of minced perilla.

1. Untie the rope and then scrub it with a brush for later use.

2. Add an appropriate amount of water to the pot, then add some minced perilla and ginger slices.

3. Put the crab in the pot, add the ginger slices, and steam for 15 minutes.

4. The original crab is steamed.

Precautions1. When steaming the crab, put the crab back down and feet up into the steamer, which can prevent the crab roe from flowing out.

2. Before steaming the crabs, use a brush or toothbrush to clean the inside and out.

After cleaning the crabs, put in the ginger slices, spread the crabs back down in a steaming tray, first boil over high heat, and then steam on low heat for 10 to 20 minutes to make delicious steamed crabs. The details are as follows:

1. Clean the crabs with warm water.

2. Put an appropriate amount of cold water in the pot.

3. Put a steaming tray in a pot and top with ginger slices.

4. Place the crab belly side up on the steaming plate.

5. Cover the pot and steam for more than 10 minutes after the water boils.

6. After the crab is steamed, open the lid.

7. Take out the crab and put it on a plate, and the crab will be steamed.

Typhoon shelter cuisine originated in Hong Kong, and this typhoon shelter fried crab dish is one of the classics. Golden and crispy, tender and flavorful, delicious to the point of finger sucking. And the more you eat, the more appetizing it becomes.

Crab is a delicacy in our life, it has a high edible value, and you are tired of eating it steamed, so you must try this method!

hello！I'm the fat cream hairy crab that makes your mouth water. The annual hairy crab is finally here, and this time I chose to steam it, which is the most authentic and delicious way to reflect it. It's drooling when I say it, I have to quickly unload the hairy crab into eight pieces, hahaha.

The easiest and most delicious way is to clean it up and put some ginger and green onions on the plate, sprinkle some salt, put it in a pot and steam it for 20 minutes, so that the steamed crab has no fishy smell and is very fresh.

Steamed crab is mainly eaten at home. When steaming, the crab struggles due to heat, and when it dies of steaming, its abdomen is downward, and the yellow paste flows out, losing a lot of nutrients. It is necessary to destroy the brain with a needle in advance to paralyze it, and when steaming, the abdomen can be turned upward, and the yellow paste will not be lost.

Generally, steam for 20-30 minutes. Crabs are parasitic with larvae lung fluke cysts, and if they are not cooked thoroughly, they are susceptible to paragonimiasis after eating. It is necessary to eat and steam, eat as much as you want, and it is best not to eat leftover crabs.

In addition to the nails and shells, the gills and stomach cannot be eaten. When the cephalothorax (crab shell) is opened, there are gray-white strips on both sides, and soft gill bars are visible, which should be removed and discarded. When eating, you must first find out the stomach and carefully separate it, because the gastrointestinal tract contains various pathogenic bacteria and toxic substances, and the gastrointestinal wall is also very thin, which is easy to break, resulting in the contents stained with yellow cream.

Crab · · If it is steamed, it is recommended to use meat crab.

Prepare eggs, dry noodles, a cake of green onions, and shredded ginger.

Soak the noodles in hot water to soften, put them under the plate, put a cut crab egg on them, stir them first, and then pour them evenly on top of them, boil the water in the pot, and boil them. Put in the crab and steam it for 8-10 minutes, remove from the oven and put the shredded green onions.

Stir-fry shredded ginger in hot oil and add soy sauce·· Then pour it over the steamed crabs.

1.First pour a small amount of liquor into the barrel where the crabs are placed, which can remove the fishy smell, and an appropriate amount can be used, 2Wait for the crabs to be slightly unconscious, and pump them hard, preferably with the back of the spatula, until they are knocked out, 3This is the best opportunity to get your hands on it, quickly grab its back with your hands, and lift the crab to a position where the chin is level, this position has the best viewing angle, 4Put down the spatula for a while, pick up the brush and slam it towards the belly of the crab that has formed a flat shape, 5When brushing, you shouldn't think of brushing a crab, but you should imagine brushing leather shoes, and don't leave any corners out, 6Check that there is no silt and throw it into another bucket, 7Wake them up with clean water, 8Come to an end.

The treatment method is to put it in light salt water first, let it spit out the spoils in the abdomen, and then wash it with water 2---3 times. Before eating, remove the crab stomach, crab intestines, crab gills, etc. One remove the crab stomach.

The crab stomach is located at the anterior end of the cephalothorax and is a triangular sac containing sludge and rotten flesh. Second, remove crab intestines. The intestines of the river crab are very short, one part is buried in the gonads, and the other part runs through the abdominal wall of the crab's umbilicus, which is a black strip.

Three remove the gills of crabs. The gills are located on both sides of the cephalothorax and often have dirt and even parasites attached to them. Four except for the heart, the heart is located in the cephalothorax**, which is a hexagonal cyst.

In addition to the above, you should pay attention not to drink a lot of water after eating crabs to avoid causing diarrhea.

Dear gourmets, Panjin Chinese Turtle Crab - Panjin River Crab (including Yangcheng Lake Hairy Crab) - delicious and nutritious, it is a good product favored by gourmets in China and even the world. But all kinds of practices have not reached the extreme taste of Panjin river crab, I recommend the practice of Panjin Xiangyang crab you can try it (Xiangyang is my younger brother), in the case of correct operation, to ensure that the color, fragrance, taste to the extreme, so that you can taste the most delicious river crab.

The general practice is as follows:

The female crab (of course, the male is also fine) soak it in water for 30 minutes to clean the soil on the crab's claws.

2.Put cold water in a large pot, add hand-torn green onions, garlic, red peppers, Sichuan peppercorns, spices, etc., the amount is slightly more.

3.Add more salt (about 100 grams), preferably large sea salt, stir and melt.

4.Put in the river crab and let the river crab soak in salt water for 10 minutes, requiring the river crab to invade the water.

5.Heat over the heat until it comes to a boil, until the aroma is fragrant and stop immediately. If you can't smell the aroma, haha, you need to practice again. After boiling for about 5 minutes, a tangy aroma will enter the nostrils.

6.It's a little cooler, eat it quickly, pack you to eat one and want to eat the next one until you are poisoned.

This method is the Panjin Xiangyang crab method, which is delicious and is definitely the best way to eat river crabs.

If the taste can't reach what I said, please come to Panjin, and Xiangyang will personally dedicate it to you.

Don't: After eating a large amount of river crabs, it is forbidden to eat grapes. Otherwise you'll eat for nothing.