How to steam river crab is the most delicious? How to steam river crab best?

Preparation of steamed river crab.

Ingredients: River crab (live) Seasoning: vinegar, ginger, Sichuan pepper, star anise.

Method: 1. Wash and chop the ginger into minced pieces;

2. Put the minced ginger in a utensil, pour in the balsamic vinegar and mix well and set aside;

3. Put the river crab into light salt water first, prompt it to spit out the dirt in the abdomen, and then put it in clean water to wash 2 3 times, it is best to wash it with a brush, wash it cleanly, and avoid being caught by crabs.

4. Add a little pepper and star anise to the steamer water, and steam for about 15 minutes to take it out.

5. Put it on a plate and dip it in ginger vinegar sauce to eat.

2. The time of steaming river crabs is not very accurate, and it should be decided according to the size of the crabs, because there are more parasites in river crabs, and the time should be two or three minutes longer, not enough.

3. River crab is cool, and edible river crab must be accompanied by ginger vinegar. You can't eat more, especially people with a weak spleen and stomach.

The river crab should be steamed for about 10-15 minutes, and then put it directly into the steamer and steam it with cold water

Preparation of steamed river crab.

Ingredients: river crab, vinegar, ginger, sugar, perilla, green onion, soy sauce, garlic (appropriate amount each) 1, first wash the crab you bought back (be careful, don't be pinched).

2. Put the crab in the steamer with the shell facing down (to prevent the crab roe from flowing out).

3. Then put in the perilla material bag (remove the smell and dispel the cold), steam for 8-10 minutes, do not open the lid after turning off the heat, and simmer for 3 minutes before opening.

4. Dipping sauce: Stir vinegar, minced ginger, sugar, green onion, soy sauce and garlic well.

5. When the time is up, take the river crab out of the steamer and serve.

Steamed river crab 10 15 minutes is the best to eat, the meat of the river crab is delicate, delicious, steaming should not be steamed for too long, so as not to affect the nutritional value and taste of the river crab.

River crabs need to decide the steaming time according to the size of the head, for the smaller river crabs, it can be steamed for about 10 minutes, for the larger river crabs, it can be steamed for 15 minutes, and some cooking wine and ginger slices can be added to it when steaming, so as to play a role in removing the fish.

Steamed river crab with cold water: Steamed river crab with cold water pot can make the river crab slowly heated with the increase of water temperature, which can not only prevent the crab roe from flowing out due to heat, but also avoid the high temperature to make the meat of the river crab lose moisture, and the taste will be better.

It is recommended that before steaming the river crab, you can tie the legs and tongs of the river crab with a rope, so as to avoid the crab leg falling off due to heat and struggle, and it will look better.

It's all the same, the cement below must be boiled with green onions, ginger and garlic, and then the river crab is washed and a little cooking wine is put in. Marinate it, then spread a little ginger on top, and then steam it in the pot for 15 minutes.

When steaming the river crab in cold water, put the crab in the steamer, boil it over high heat, and steam it for 15 minutes.

Preparation of steamed river crab.

Ingredients: river crab, ginger, balsamic vinegar.

1. Soak the fresh river crab in salt water for a period of time, let the river crab spit out the dirty things, and wash it with water.

2. Brush the mud on the crab with a toothbrush and rinse it several times with water.

3. Put an appropriate amount of water in the steamer, put the washed river crab into the pot, cover the pot, boil over high heat, and steam for 15 minutes.

4. Prepare the dipping sauce, chop the ginger, put it on a plate, and pour in an appropriate amount of balsamic vinegar.

5. After the river crab is steamed, put the steamed river crab on a plate, and dip it in some dipping sauce when eating.

The river crab is directly steamed delicious and simple, and it can also maintain the freshness and deliciousness of the river crab itself, you don't need to put salt when steaming, if you feel that the taste is monotonous, you can adjust a dipping sauce to dip and eat, generally steamed for 10-15 minutes is more suitable for the balance, just steamed and not too old.

River crabs often burrow on the mud banks of rivers, rivers and lakes and marshes, and generally live at night and feed on fish, shrimp, animal carcasses and grains, so river crabs are easy to carry bacteria and parasites, and they need to be thoroughly heated before eating.

The river crab itself will have some fishy smell, and it is best to eat it with some ingredients that can remove the fish, such as: ginger, garlic, vinegar, cooking wine, etc.

River crab is a freshwater growth, river breeding crabs, are juvenile crabs before reproductive migration, because of its shell color yellowish, commonly known as "yellow crab", when it completes the last molt it develops into a "green crab", the shell color is dark green.

It takes 20 minutes to steam the crab.

River crab method: 1. Steamed crab.

First of all, soak the crabs in water for about an hour to soak the river water clean. Then clean the crab, you can use a toothbrush to scrub the surface of the crab, wash off the sediment, and then uncover the triangular lid of the crab, remove the dirt inside, and then remove the crab gills, stomach and other parts.

Then put it on a plate, put green onions and ginger slices at the bottom of the plate, and then put the washed crabs on the top and steam them in the cage drawer, steaming for about 20 minutes. Steaming crabs can not only retain the original umami of crabs, but also will not destroy the vitamins in the crabs, and the nutrition will not be lost.

2. Braised crab.

First of all, wash the crab and cut it in half, slice the green onion and garlic, cut the ginger into shreds, and set aside a little dried chili. Put oil in the pot, add the peppercorns and dried chili peppers to fry until fragrant, then put the processed and cut crabs into the pot, add ginger, shallots and garlic slices and fry until fragrant. Wait until the crab is fried until it changes color, then put some cooking wine to enhance the fragrance, vinegar to remove the fish, add some water, add a little sugar, and boil the soy sauce until the water boils, then remove the juice from the pot.

The meat of braised crab is delicious and juicy, the crab roe is fragrant, and the aftertaste is endless. Crab meat is also rich in nutrients, which allows you to absorb the nutrients of crabs.

3. Scallion oil crab.

After the crab is washed, add ginger slices and green onions to the pot and steam, take it out and cut the crab into pieces and put it on the plate, then pour the soup of the steamed crab into a small bowl, add salt, sugar, monosodium glutamate and steamed fish soy sauce, stir it and pour it into the plate, then cut some green onions and ginger shreds, and sprinkle the minced garlic on the crab.

Next, the last procedure, heat oil in the pot, turn on high heat, pour the oil directly on the green onion and ginger shreds after the oil is hot, the scallion oil crab is completed, the aroma of the green onion, ginger and garlic mixture is immersed in the crab meat, and the taste is drooling just thinking about it.

4. Spicy crab.

First of all, put the crab in a pot and soak it with a small amount of white wine, wait for the crab to get drunk, and then remove the gills on both sides, then cut it into several pieces, cut the green onion into sections, cut the ginger into slices, and mince the garlic for later use. Pour oil from the pot, after the oil is hot, add Sichuan pepper and dried chili pepper to fry the fragrance, add ginger slices, green onions, crab pieces, and then pour in cooking wine, vinegar, sugar, light soy sauce and stir-fry.

Spicy crab belongs to Sichuan cuisine, fresh and spicy is its main feature, spicy crab is delicious and spicy, nutritious and extremely rich, is a signature dish of many hotels and hotels. It has always been loved by many people.

5. Drunken crab. Drunken crab is a famous local dish in Shanghai, its method is actually not complicated, green onion, ginger and garlic are minced, and salt, sugar, pepper, star anise are put into clean water and boiled on the fire, and after cooling, add rice wine and white wine to evenly mix into drunk marinade.

Wash the crab to control the moisture, pour the prepared drunken brine into the container containing the crab, sprinkle with an appropriate amount of salt, turn the crab up and down, so that each crab is evenly stained with seasoning, cover the lid, and marinate for 24 hours. The taste is salty and fresh. It is characterized by its aromatic and fishy flavor and delicious crab taste.