The crab is steamed and there is no stalk, the crab is steamed alive or dead

It means that he wants to eat it.

You can break your legs and eat it. Not suitable for children.

Crab is a delicacy that is especially popular with both the elderly and children. And this food is not particularly difficult to make, you can make it when you want to eat it at home, and you don't have to go to a restaurant to eat it. Of course, if you can bring a few catties of wild crabs through friends in the countryside, and then add some condiments to steam them, it will be super happy.

Of course, steaming crabs also has skills, and if you master the correct steaming method, the steamed crabs can also be more delicious and fragrant. If you can't steam it, it's a waste of such a good crab, which is a pity.

There are also many ways to make a simple crab, which can be steamed, ginger and shallots, spicy, and crab meat pot. But more people should choose steaming, because steaming is the easiest and most convenient. In the best season to eat hairy crabs, steaming can maintain the original flavor of the crabs, and can retain the freshness and nutritional value of the crabs to the greatest extent.

I used to ask a friend who was very good at making crabs for tips on how to make crabs, and I watched him do it in the kitchen, and he did the same thing as me. It is to add water directly, and then steam the crab, there is no other difference. But when the crabs are steamed, the crabs he makes are very delicious!

Not only does it not have the star flavor of seafood, but it tastes fresh and delicious, so I can't make such a texture.

Most people should do the same way of steaming crabs as I do, that is, first take a basin of water, then cut some ginger slices and put them in, wait for the water to boil before putting the crabs, and then steam them after the crabs turn red. After steaming, take out the crab and serve it with some sauce, and it is ready to eat.

After asking a friend, I found out that the crab heart boiled in boiling water has a heavy stomach, and the taste of the meat is not good, and it feels firewood. The correct way to do this is to boil it in cold water instead of waiting for the hot water to boil.

I thought about it and found that although it is cooked in hot water, the cooking time can be faster, but the shell of the crab will quickly harden and heat up quickly, and then the temperature of the crab meat inside will become uneven, hot in some places, cold in some places, so that the protein in the crab meat will quickly solidify, most of the nutrients will be lost, and the meat after cooking will not taste tender, it is indeed the taste of old and firewood. In this way, a particularly delicious crab has become a crab that is not delicious and has no nutrients.

But if the crab is boiled in cold water, the shell of the crab, as well as the meat inside, will slowly rise with the water temperature, and gradually become evenly cooked, although the time to cook in cold water is relatively long, but if it is boiled in cold water, the whole crab meat will be heated more evenly, and the boiled meat will taste particularly tender and delicious, and it will not be like cooking in hot water before, the taste is very old, and the nutrition will not be lost in large quantities due to uneven heating. Although it is only the difference between cold water and hot water, the taste of the crab is completely different.

It is better to steam the crab when it dies.

Because the crab dies before it is steamed in the pot, the time to die is relatively short, and it is not too late to breed a large number of bacteria. Therefore, this time does not affect health, nor does it affect freshness and taste.

And if it is steamed like this, the crab will lose the consciousness of escape, the crab legs will not fall off again, and the crab roe will not flow out. The steamed crab in this way is not only complete and beautiful, but also full and delicious.

How to steam crabs?

Whether it is a whole crab or a cut crab, the total steaming time should not be less than 15 minutes from the time the boiling water is put into the pot. The most important thing in steaming crabs is to maintain the umami taste of the crabs and steam the crabs without overdoing it. The most common problem in the process of steaming crabs is that the meat is not fresh and sweet, or the steaming time is too small.

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. In short, the specific time of steaming the crab depends on the size of the crab.

Steamed crabs can be steamed alive or dead, both methods are possible, mainly depending on personal preference.

If the crab is tied, there is no need to kill it in this case, and there is no need to untie the rope, just tie it up and steam it in the pot, so that the crab will not move and lose its legs during the steaming process. If the crab is not tied with a rope, if the crab is steamed directly in the pot, the crab will easily struggle in high temperatures, which will easily lead to leg loss or crab roe loss.

Therefore, the crab is generally either drunk and steamed, or the crab is killed and steamed, pay attention to the crab to be killed before it is put into the pot, do not tear it off too early, the crab that will not die for too long will produce some harmful substances.

Precautions for crab cleaning

1. You can put the crab in the water, add a little salt, let him spit out the dirt in his stomach first, and then grab both sides of the crab and wash the back, abdomen and mouth with a toothbrush.

2. It is recommended that users pour a small amount of liquor into the barrel where the crabs are placed, if there is no liquor, put some salt, soak for 5-6 hours, an appropriate amount, put the crabs in, and when the crabs are slightly unconscious, pump them hard, use the back of the spatula to use the best back, until they are stunned, and then pick up the brush and brush the abdomen of the crab that has become flat.

3. Pay attention to the removal of internal organs. First, the crab stomach should be removed, and the front edge of the back shell is like a triangular bone pouch, with dirty sand inside; Second, the crab intestine should be removed, that is, a black line from the crab stomach to the crab navel.

Cruel, the crabs are steamed alive.

The reason why you can't eat dead crabs is that dead crabs can poison people, and there are two reasons for poisoning

1. Histamine poisoning, dead crabs will produce a large amount of histamine in the body, and people will have histamine poisoning when they eat dead crabs, because histamine is an allergic poison, which can also be said to be allergic food poisoning, don't think that it doesn't matter if you only eat a little dead crab meat, people who are allergic to histamine can cause a reaction even if they eat a bite, for example, some people will have symptoms after eating dead crabs for 10 minutes and 3 hours, such as redness of the cheeks, flushing of the chest and the whole body, and conjunctival hyperemia of the eyes, as well as headache, dizziness, chest tightness, general malaise and irritability, etc.;

2. Bacterial infection is also one of the important causes of poisoning, generally speaking, the living environment of wild river crabs is not as good as the living environment of artificial and marine crabs, once they die, bacteria inside and outside the body will multiply in large numbers, decompose crab meat, and produce toxins, at this time, once people eat dead crabs, the risk of bacterial infection is higher, and bacterial infection is more likely to occur.

As the crab is out of the water, it will gradually lose its vitality, taste will gradually deteriorate, and even toxic substances will be produced. Therefore, it is important to ensure that the crab is alive.

To judge whether the crab is fresh, you can touch the crab's eyes, and those who react more violently indicate that they are fresh; You can also flip the crab with its belly facing up to see if it can flip over on its own to determine whether it is healthy and fresh enough; You can also put your fingers between the crab claws, if the crab claws are strong, it means that the crab is strong enough; See if the crab spits foam, and the crab that leaves the water spits out foam, which is a live crab.

Steamed crabs: 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. People will be poisoned when they eat it, and the common manifestations are nausea, vomiting, abdominal pain, diarrhea, and in severe cases, dehydration, convulsions, and even shock.

Therefore, never eat dead crabs.

It is safest to eat boiled crab:

If you eat crabs raw, pickled or drunk, you can become infected with a chronic parasitic disease called paragonimiasis. When eating steamed and boiled crabs, it should be noted that they should be boiled for at least another 20 minutes after the water is boiled, and only when they are cooked thoroughly can the germs of the crab meat be killed. It is also very important to remove the gills, heart, stomach, and intestines of crabs, which contain bacteria, viruses, and sludge.

When making steamed hairy crabs, many people put them directly in the pot to steam, without paying attention to a detail, and the steamed hairy crabs are not only easy to fall off, but also easy to flow out, if the crab roe flows out when making steamed hairy crabs, it will greatly reduce the taste of hairy crabs. When we make steamed hairy crabs, we just need to go the extra mile. Crabs don't lose their feet and don't turn yellow. It's also very delicious, so I'll share this little trick with you today.

Steamed hairy crab: This steaming does not fade, does not yellow, and is more delicious.

Ingredients required. 3 steamed hairy crabs.

Steps: 1: Wash the hairy crabs first, clean their belly and surface. There is no need to untie the rope, after the rope is untied, it will be caught by hairy crabs, and their combat effectiveness is very strong.

2: The next step is to use one of the tips, marinate them with rice wine, so that the crabs will really be easy to lose their feet in the process, and they can also be fishy, and the steamed hairy crabs will be more delicious. And soaking in butter can make the crabs faint and relieve their pain.

3: Pour a sufficient amount of cold water into the pot, and then control the moisture of the crab soaked in rice wine and put it on the steamer, the second trick is used here, that is, when steaming the crab, the lid of the crab should be put down, and the belly should be steamed upward, so that the steamed crab will not be easy to flow out. If you steam it, you will find that a lot of crab roe will flow out after steaming, which is really a waste, isn't the crab roe fragrant in your mouth?

It's a shame to waste.

And when steaming crabs, you must use cold water in the pot, if the hot water is in the pot, because the water is too hot, there is not enough time to adapt, and the legs of the crabs will fall off when they are suddenly hot, just like a lot of glass products, they will not crack when heated slowly, but if they are suddenly poured into very hot boiling water, they will crack, and they should be given time to adapt.

After the steam comes up, steam for another 15 minutes, and the steamed hairy crab is ready. If the crab is relatively small, it is enough to steam for 10 minutes, and for the larger crab for 15 minutes.

Look, this is the hairy crab steamed by my method, it is very complete, and the crab roe does not flow out, and it looks very beautiful. This kind of hairy crab will be more enjoyable to eat!

It is best to steam it alive, so that the steamed crab tastes more delicious.

We all know that eating crabs is a certain particular, generally have to eat live fresh crabs, dead crabs are not edible, will easily cause physical discomfort, endanger physical health. So what's different about a dead crab steamed out? Let's take a closer look!

1. Color. Usually, steamed dead crabs have a dark red back and a gray belly, while fresh crabs have a bright red back and a bright white belly.

2. Taste. After the dead crab is steamed, most of the crabs will smell a different smell or ammonia than the seafood, while the live crabs will not smell after cooking.

3. Hardness. Steamed live crab shells are so hard that they don't dent even if you press hard. The shell of a dead crab is comparatively soft, and it can be pressed down with just one touch.

4. Taste. The meat of a live crab is tender when cooked. The flesh of a dead crab is loose, soft, stiff, and may have a bitter taste.

1. Pinching the shell: The shell of the crab becomes soft, indicating that it has been dead for a long time.

2. Look at the weight: If the weight of the crab is reduced, it means that the crab has been dead for a long time, especially the frozen crab.

3. Observe the legs: The crab legs are sagging and very flabby, which also means that the crab has been dead for a long time.

4. Smell the smell: If you smell the fishy smell of the crab, it means that the crab has rotted and is inedible.

1. Gastrointestinal reactions.

Dead crabs may also produce a substance called histamine, which can easily cause vomiting, abdominal pain, diarrhea, and other gastrointestinal adverse effects.

2. Food poisoning reaction.

Crabs that die for more than two hours at room temperature are most likely to be broken down by bacteria to produce toxic histamine. If consumed too much, it may cause symptoms such as histamine toxicity, flushing, dizziness, headache, rapid heartbeat, rapid pulse, chest tightness, as well as shortness of breath, drop in blood pressure, and individual patients may also experience asthma symptoms.

We all know that crab is a very good food, it has many methods, steaming is one of the most popular methods, many people will steam crabs at home to eat, especially in autumn. So is it normal for a crab to be steamed for too long and there seems to be nothing in it? Let's take a closer look!

Normally, crabs will have empty shells after steaming for a long time.

Although long-term steaming of crabs can effectively eliminate internal parasites and reduce harm to the human body, long-term high-temperature cooking can easily turn the crab roe in the crab yellow, and will make the crab meat old without tender and delicious taste, reducing the edible value of crabs.

Steaming crabs for a long time will definitely have a certain effect, because crabs have a high nutritional value, which contains some trace elements and mineral elements. After a while, if these elements cannot withstand high temperatures, they will automatically decompose, so the nutrients will turn sour, and if the crab is steamed for a long time, the crab will become very unpalatable.

If the crab is taken out of the freezing area and then steamed for a long time, it is likely that the shell will occur, because the moisture in the crab meat will freeze in a low temperature environment, destroy the meat quality, and become crispy, then continue to steam at high temperature after thawing, which will make the meat looser, so that the meat is small, and there will be an empty shell.

In fact, if the crabs at home have been steamed for a long time, then the impact is still relatively large. First of all, there is a lot of protein in crabs, which is especially beneficial to the body. If steamed for a long time, these protein components will be killed by high temperatures.

Secondly, after a long period of steaming, the meat of the crab becomes old, and the taste is greatly reduced.

After the crab dies, the crab's body becomes stiff and rapidly autolyzes, and the bacteria in the body will quickly multiply and spread to the crab meat.

In a weakly acidic environment, bacteria break down amino acids. Therefore, the longer the crab dies, the more histamine and histamine-like substances are in the body. If you eat dead crab, it can cause allergic food poisoning, causing vomiting, abdominal pain, and diarrhea.

However, not all crabs have to be eaten alive. Once caught, many sea crabs die easily when they go out to sea, especially those caught in the ocean.

It is not necessary to eat sea crabs alive (e.g. swimming crabs), but it is important to freeze and preserve them quickly on fishing vessels.

For example, live sea crabs purchased in coastal areas should be frozen quickly if they cannot be eaten in time, and then removed and cooked when needed. Content.