Tips on how to prepare and step to steam sea crab

The preparation and steps of steaming sea crab are as follows:1. Rinse the crab shell with tap water.

2. Remove the gills and gizzards, wash the crab and set aside.

3. Wash the green onion without changing the knife.

4. Slice the ginger.

5. Add rice wine to the pot, put the green onion and ginger on the crab, and put the crab on the steaming rack.

6. Steam on high heat for about 10 minutes, then it can be removed from the pot.

1. Method 1:

Ingredients: 1000 grams of crab.

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 place 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 a small bowl and set aside the vinegar.

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.

2. Method 2:

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.

3. Method 3:

Ingredients: 1000g crab.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquor.

Rinse the crab with clean water a few times, never with your hands.

Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

Open the lid after the crab is steamed.

Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

Put the steamed crab on a plate and dip it in the ingredients when you eat it.

Wash the crabs, put them in the cage with the shell side down and the navel side up, and steam for 15 to 20 minutes before they are out of the pan. Nothing complicated. Prepare vinegar and minced ginger and dip them when eating.

Wash the crab clean, and if you want its legs to shrink when you want to get out of the pot, tie it up when you enter the pot, and go straight into the pot if you want to open it.

Put the raw food directly into the pot, then add the garlic and other seasonings and steam it directly.

1) Drain the crab with clean water, clean it carefully with a brush, and put it in a container;

2) Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, sesame oil and stir;

3) Take another small bowl and put vinegar for later use;

4) Put the crabs in the basket and steam them over fire for 15 to 20 minutes until the shells are bright red and the crab meat is ripe. Serve with oil to taste and vinegar.

It is best to tie the crab with a straw rope and wash it down on the back, so that the crab paste and crab roe will not flow away with the water, and the taste and nutrition will be better I hope it will be useful to you. )

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!

A few crabs, minced ginger and vinegar.

Method 1: Place the crab in a container and pour a small amount of liquor to remove the fishy smell, use a spatula to stun the crab and then wash it with water.

2. Remove from the pot and steam the abdomen upwards for 10 to 15 minutes.

3. Eat the crab slightly cool and dip it in ginger vinegar.

One crab and two eats, and after reading it, I earned it again.