The practice of steaming blue crab, the practice of steaming blue crab

How long does it take to steam live blue crab directly.

About 10-15 minutes.

The time of steaming the blue crab has a certain relationship with its size, if the blue crab is relatively small, it is generally put into the steamer, and the water is boiled and steamed for about 10 minutes, if the blue crab is relatively large, its heating will be relatively slow, and it generally needs to be steamed for about 15 minutes, which can be judged by the state of the blue crab, usually steamed until the blue crab changes color. Note that the steaming time should not be too long, otherwise it will lead to the loss of water and nutrients, the meat quality will become firewood, and the taste will deteriorate.

Steps to prepare steamed blue crab.

Steps: 1. Put the cleaned blue crab on a plate.

2. Put an appropriate amount of water, ginger slices, green onion knots, and cooking wine in the steamer.

3. Put the blue crab in and turn on the heat.

4. After the water in the pot boils, steam for 10-15 minutes and turn off the heat.

5. Don't be in a hurry to remove the lid, cover and simmer for another 2-3 minutes.

6. Prepare a small bowl, add vinegar, light soy sauce, cooking wine, sugar, salt, sesame oil, minced ginger and a little water to the bowl and stir well to form a sauce.

7. Serve it with blue crab and dip it on the table.

Steps: 1: Put the crabs you bought back under the faucet and rinse them, because the hairy crabs are more fierce, and they are tied with ropes when they are bought.

2: After washing, prepare a plate, put warm water at about 45 degrees, put the crabs on the plate, and soak them. Crabs are more afraid of warm water of about 45 degrees, and soaking in water at this temperature will not soak it red, but it will make them lose their vitality, and they will be dealt with later, without worrying about being pinched by crabs.

3: When you soak the crab for a while, pick up one of the crabs, and find that its vitality has become smaller, you can cut the rope and use a brush to brush the crab several times.

4: After brushing clean, peel open the shell of the crab's belly and squeeze out the dirt inside. But don't cut it off, if you cut it, the yellow inside the crab will come out when steaming.

5: After the crabs are brushed clean, you can put them in the pot to steam, and at the bottom of the steamer, you can also put a few perilla leaves, and then put the crabs back down in the pot, and then put enough cold water in the steamer**.

6: After the heat comes up, steam for about 10 minutes, and this delicious steamed hairy crab is ready.

The crab that comes out of this steaming is very intact and the legs do not fall out. It tastes very fragrant, and when you eat it, you can open the shell of the crab and remove the heart of the crab and start eating. When eating, you can dip some ginger shredded vinegar and put a little perilla leaves mixed with the sauce.

Because crab is a relatively cold ingredient, it is eaten with shredded ginger to have a good neutralization.

If you are too troublesome, you can also eat it directly with light soy sauce, which is also very fresh.

The steaming method of Sanmen blue crab is as follows:

Main ingredients: appropriate amount of blue crab, auxiliary materials, appropriate amount of water, ingredients, appropriate amount of cooking wine, appropriate amount of ginger slices. Use chopsticks to stick next to the eyes of the big blue crab, and after about five minutes, the blue crab is basically in a coma state, and after untying the rope, use a toothbrush to clean the blue crab.

The mouth is not easy to wash and can be cut off with scissors.

Add water, a little cooking wine, ginger slices to the steamer and bring to a boil. When the water in the steamer is boiling, you can put in the crab to steam; It will be steamed in about 10 minutes on high heat, and the time will be set according to the size of the blue crab. When steaming the crab, you can adjust the dipping sauce of your favorite flavor, steam it, remove the part of the crab that cannot be eaten, then remove the lid, cut it into four pieces, and cover the crab back on.

What is Sanmen Blue Crab

Sanmen blue crab belongs to sea crabs, which have been fed with wild fish and shrimp since childhood, coupled with the unique growth environment of Sanmen Bay, which has created the characteristics of fresh, sweet and good taste of Sanmen blue crab. However, living in shallow seas, it belongs to the beach swimming crabs, and they can survive for a long time when they leave the waters, which not only absorbs the advantages of large sea crabs and more meat, but also has enough deliciousness to rival lake crabs.

It is much simpler to pick crabs in Sanmen, in addition to seeing whether the crab is energetic, you have to hold the crab in the light to observe, if the edge of the shell gap is not transparent, it means that the meat has been stuffed to the brim and can be eaten.

The preparation and steps of steamed blue crab are as follows:Ingredients: 1 blue crab, 150g cabbage, 10g shredded ginger, 2 garlic cloves, 3g salt, 5g sugar, 5ml seafood juice, 5ml sesame oil, 5ml light soy sauce, 10ml rice wine, 5ml oil.

1. Prepare the materials.

2. Brush the shell of the blue crab with clean water.

3. Then pry it open with a knife at the bottom.

4. Break it open.

5. Brush the shell with clean water.

6. Remove the crab gills.

7. Then rinse with water as well.

8. Put the processed blue crab on a plate and add the ginger shreds.

9. Add the garlic paste.

10. Pour in rice wine, add white sugar, sesame oil.

11. Then cover the crab shell and put it in the pot and steam for 15 minutes.

12. After washing the cabbage, put it in a pot of boiling water, add a little salt and oil and fry until cooked.

13. Take a plate and put the blanched cabbage.

14. Take a plate and add shredded ginger, pour in light soy sauce and seafood juice to make a sauce.

15. Done.

Steam the blue crab for 15 minutes. Here's how to do it: Materials:

1 blue crab, 10g of shredded ginger, appropriate amount of garlic powder, 5ml of sesame oil, 5g of sugar, rice wine, take out the blue crab you bought, and brush the shell of the blue crab with water. 2.Use a knife at the bottom of the blue crab to pry open the belly of the blue crab.

3.Pick out the gills of the crab with your hands and throw them away. 4.

Peel the blue crab and rinse it with water for later use. 5.The whole grilled blue crab is also rinsed with clean water and set aside.

6.Place the processed blue crab on a plate and top the blue crab with shredded ginger. 7.

Add garlic, sugar, sesame oil to the blue crab and drizzle with rice wine. 8.Cover with the blue crab and steam for 15 minutes.

After a few minutes, the blue crab can be put out of the pot and served on a plate to eat.

Ingredients: 1 blue crab, 100 grams of cabbage, 2 broccoli.

Excipients: 10 grams of shredded ginger, 2 cloves of garlic, 5 ml of light soy sauce, 10 ml of seafood juice, 5 ml of sesame oil, 5 grams of sugar, 3 grams of salt, 10 ml of rice wine, 5 ml of oil.

Steps: 1. Prepare the materials.

2. Brush the shell of the blue crab with clean water.

3. Then pry it open with a knife at the bottom.

4. Remove the crab gills.

5. Clean the shell with clean water.

6. Rinse the inside too.

7. Put the processed blue crab on a plate and add the ginger shreds.

8. Add the garlic paste.

9. Pour in rice wine, add white sugar, sesame oil.

10. Then cover the crab shell and put it in the pot and steam for 15 minutes.

11. After washing the cabbage, put it in a pot of boiling water, add a little salt and oil and fry it.

12. Take a plate and put in the blanched cabbage.

13. Take a plate and add shredded ginger, pour in light soy sauce and seafood juice to make a sauce.

14. Add the blue crab.

15. Dip in the sauce and eat.

Large blue crabs can be steamed for about 15 minutes, and small blue crabs can be steamed for about 10 minutes. The blue crab should not be opened during the steaming process, and it should be steamed thoroughly at one time, otherwise the taste will be affected. Steamed blue crab needs to be prepared with vinegar, light soy sauce, cooking wine, sugar, salt, sesame oil, ginger, etc. to make a dipping sauce.

The cephalothorax of Qingchipei crab is oval, the back is rounded, the surface is smooth and smooth, the chelicerae are thick, and the color of the carapace varies according to the species and living environment.

Blue crabs are widely distributed in the Pacific Ocean and Indian Ocean, mainly preying on small fish, shrimp, crabs, shellfish, etc., burrowing in caves during the day and foraging at night.

Blue crabs prefer to inhabit sandy beaches, mangroves or marshes in the intertidal zone, and their carapace is dark green, yellow-green, and olive-green.

The steps to make the delicious and simple steamed blue crab are as follows:

Ingredients: 2 blue crabs, appropriate amount of ginger slices, 8 Sichuan peppercorns, appropriate amount of water.

Tools: steamer, brush, bowl.

1. Carefully scrub the blue crab.

2. Put water in the pot, put in the peppercorns, put the blue crab in the steamer, stomach up, put ginger slices, boil the water for 15 minutes to get out of the pot.

Zoological history of blue crabsAs early as 1775, Forsk L named a specimen of Jiddah from the Red Sea as Cancer Serratus. Due to the fact that the type species could not be sent to Denmark due to accidents, the lack of model species caused confusion in the subsequent classification. In 1833, de Haan established the genus Scylla and renamed the Scylla Serrata crab.

For a long time, there have been two controversies about the classification of the genus Blue Crab, one is that the genus can be divided into three species and one subspecies according to morphological differences (Estampador, 1949); On the other hand, these differences are due to environmental influences, and at most different geographical species are formed, which is not enough to separate the morphological groups into independent species, so the crabs of the genus Blue Crab are classified as Saw-edge Blue Crabs.