How to cook steamed crab? How to make steamed crab

1.Prepare 6 fresh crabs.

2.Crabs must be eaten alive. Dead crabs secrete a toxin that causes the meat to rot and bacteria to grow. It can't be eaten.

3.For some less active crabs, you can poke its eyes with chopsticks. If they can move, they're still alive.

4.You can tell male and female by the area of the crab's abdomen. The females are round and the males are triangular.

6.Grab the crab with one hand and brush it under running water with a waste toothbrush with the other, especially at the joints.

7.Put an appropriate amount of water in the three-legged kettle of the smart kettle sugar removal rice cooker, and the amount of water will reach the lowest water mark.

8.Put the ginger slices and cooking wine in the water, start the "nutrient steaming" program, and bring the water to a boil.

9.After the crabs are cleaned, put them belly side up in the retort of the rice cooker.

10.Return the retort to the triangular kettle of the smart kettle rice cooker.

11.Quickly close the lid and continue with the "nutrient steaming" program, steaming for 15 minutes.

12.Prepare the dipping sauce while steaming the crabs. Chop ginger and green onion into chopped green onions, put them in a saucer to taste, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, a little sugar and sesame oil, and then add an appropriate amount of water and stir well.

13.After fifteen minutes, the lid is opened, and the crab is steamed completely and clean, and the crab legs do not turn yellow.

14.Remove the steamed crab and serve it on a plate. When eating, first lift the triangular lid on the crab's belly, and then break the crab shell, and you can see the crab roe inside. Before eating, pay attention to remove the inedible parts such as crab intestines, crab gills, crab stomach, and crab heart.

Steamed crabs need to be steamed for 8 minutes after boiling, and the method is as follows:

1.Ingredients: Lady crab (cleaned), minced ginger.

2.Add 2 tablespoons of light soy sauce to the minced ginger.

3.Add 2 tablespoons of light soy sauce to the minced ginger.

4.Add tablespoons of sugar.

5.Mix well to form a dipping sauce.

6.Next, put the cleaned baby crab into the steamer.

7.Then, cover and steam for 8 minutes.

Ingredients: Crab, 1000g;

Excipients: 15 grams of rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar;

Rinse the crab with clean water and put it in a container;

Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use;

Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

When processing crabs, ginger vinaigrette can be prepared to dip the crabs for a better taste.

Chop 1 small green onion, 2 thin slices of ginger and 1 small clove of garlic into broken rice, put them in a bowl, add 1 2 tbsp of vinegar, 1 teaspoon of light soy sauce, and add 1 tbsp of hot oil.

Take a plate, first spread the vermicelli, then spread the chopped crab, finally cover the crab shell, put it in a pot of boiling water over high heat, and steam for 8 minutes.

Heat the oil in the pot until it is 6 hot, then pour it on the crab sprinkled with chopped green onions while it is hot and serve.

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.

Brush the crab clean, steam it in a pot, and eat it with dipping sauce.

1. Rinse the crab with water several times.

2. Wash each crab with a brush.

3. Put ginger slices on the drawer in the pot.

4. Put the cleaned crabs on the drawer, cover the lid immediately5, steam over high heat, and steam for another 15 minutes after boiling.

It's cooked in minutes.

Crab, 1000 grams, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar. Rinse the crab with clean water and put it in a container; Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use; Put the crabs in the basket and steam them over fire for 15 to 20 minutes, until the shells are bright red and the meat is ripe, then take them out.

Serve with oil to taste and vinegar.

Brush the crab clean and steam it for about 15 minutes. It can be eaten with vinegar.

Steamed crab is made with crab as raw material, and added minced ginger, light soy sauce, sugar, etc.

Ingredients: 275 grams of crab.

Excipients: 5 grams of minced ginger, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 2 tablespoons of sugar.

1. Ingredients: Crab (cleaned) and minced ginger.

2. Add 2 tablespoons of light soy sauce to the minced ginger.

3. Add 2 tablespoons of light soy sauce to the minced ginger.

4. Add a tablespoon of sugar.

5. Mix well into a dipping sauce.

6. Then, put the cleaned baby crab into the steamer.

7. Then, cover and steam for 7-8 minutes.

8. Open the lid and take it out.

9. Steamed crab finished product.

Notes:When a crab is dying or dead, the hidooxyacids in the crab's body break down to produce histamine. Histamine is a toxic substance, as the time of death prolongs, the accumulation of histamine in the crab's body increases, and the poisonous gas becomes larger and larger, even if the crab is cooked, this toxin is not easy to destroy.

Therefore, never eat dead crabs.

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.

Preparation and steps of steaming crabs:

Ingredients: 6 crabs.

Excipients: 1 piece of ginger, 1 shallot, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar.

1. Prepare 6 live crabs.

2. Crabs must be eaten fresh.

3. For some less active crabs, you can poke its eyes with chopsticks, and if it can move, it means that it is still alive.

4. Male and female can be distinguished by the area on the belly of the crab, the female is round, and the male is triangular.

5. There is a lot of dirt on the surface of the crab's body, so it must be brushed clean. Grasp the sides of the crab's body with your hands like in the picture. This way it is not easy to get pinched. For safety reasons, it is safer to wear gloves to operate.

6. Grab the crab with one hand and scrub it with a waste toothbrush under running water with the other hand, especially where the joints are connected.

7. Put an appropriate amount of water into the three-legged kettle of the desugaring rice cooker, and the amount of water should reach the position of the lowest water line.

8. Put ginger slices and cooking wine in the water, turn on the "nutrient steaming" program, and bring the water to a boil.

9. After the crab is cleaned, put it in the retort pot of the rice cooker with the belly facing up.

10. Then put the retort back into the triangular kettle of the rice cooker.

11. Quickly close the lid and continue the "nutrient steaming" program, steaming for 15 minutes.

12. Prepare the dipping sauce when steaming the crabs. Finely chop the ginger, chop the shallots into chopped green onions, put them in the flavor dish, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, a little white sugar and sesame oil, then add an appropriate amount of water, and stir well.

13. After fifteen minutes, open the lid, and the crab will be steamed completely and cleanly, and the legs will not be yellow.

14. Take out the steamed crab and put it on a plate before serving.

Steamed crabs. Ingredients: crab, ginger, olive oil, light soy sauce, millet pepper, preparation:

1. First of all, put the crab in a ** piece, fill it with water, add a spoonful of salt, or drop a few drops of sesame oil, soak it for half an hour, and let it spit out the dirt in its mouth. Then come and wash it.

2. Next, clean the crab, use a brush to brush the crab's belly, big tongs, feet, mouth, all clean, pay attention to a little can be brushed well, in fact, it is not very dirty, simple brushing can be.

3. Then cut a few slices of ginger, I just happened to be six crabs, so I cut six slices of ginger and put the ginger on the steaming plate, I steamed it in the oven, if there is no steaming oven, use the steamer, and put the ginger slices directly on the steamer.

4. Put the crabs on top of the ginger slices, these six crabs happen to be three males and three females. The crab roe of the female crab is really full and delicious.

5. Place the steaming tray in the middle of the oven, select the mode of steaming the crab, the machine will automatically set the time and temperature, and after 20 minutes, the crab will be steamed. If you use a steamer, it will be steamed for 20 minutes, and it should be steamed and eaten. It's not delicious when it's cold.

6. When steaming crabs, you can adjust a little seasoning, a small amount of light soy sauce, a little olive oil, and millet pepper to make a juice according to your preferences.

To make steaming crabs, first clean the crabs with a toothbrush, then add an appropriate amount of water to the pot, put the steaming drawer, and put the crabs directly on it. **When the water is boiling, turn the heat down and steam. It's almost ready to come out of the pot in about ten minutes.

The steps to make steamed crab are as follows:Ingredients: 4 crabs, appropriate amount of ginger, appropriate amount of aged vinegar, a steamer, a little water, a bowl of slippery water, a toothbrush, etc.

1. Use a toothbrush to clean the crabs one by one.

2. Put the shredded ginger into a small bowl and add an appropriate amount of vinegar.

3. Put the crab into the steamer and place the celery with the crab shell facing down.

4. Put the aged vinegar and ginger shredded bowl into the steamer.

5. Steam over medium heat for 15 minutes.

The process of making steamed crab is as follows:Tools Ingredients: crab, ginger, and Liupeilu wine.

1. Brush the crab with a brush, tie the corners on all sides with cotton thread, and boil in a pot.

2. Put the hairy crab into the steaming bowl and remove it when the crab shell turns red.

3. Remove the rope and put it in a bowl, cut the ginger into shreds, prepare a small bowl and pour in the cooking wine.

Introduction to crabsCrab, also known as crab, is a mollusc of the phylum Arthropod. The number of genetic materials of such organisms is complex and highly varied, often as many as more than 100 pairs. Common crabs are hairy crabs, pike crabs, etc.

The resources of crabs in China are very abundant, among which the hairy crabs produced in Gucheng Lake, Taihu Lake, Gaoyou Lake, Yangcheng Lake, Xielou, Xinghua and Hongze Lake in the lower reaches of the Yangtze River are the top quality.

Although the crab is small, it has all kinds of organs. When the hard shell of the crab is removed, we can find that the crab's body parts are protected by a layer of shells, these shield-like shells, which biologists call dorsal carapaces. The body of the crab is symmetrical from left to right, and can be divided into frontal area, eye area, heart area, liver area, stomach area, intestinal area, and gill area.

The crab has appendages attached on both sides of its body. Appendages on the head, called antennae, have the sense of touch and smell, and some appendages have the function of mouths, which are used to tear food and put it in the mouth.

The above content refers to Encyclopedia - Crab.