What is the best dish of crab on the table?

The crab on the table is in the first few dishes, and the dish is good. This is according to the needs of friends. or the needs of relatives and friends. I'll just look at the first few dishes.

This kind of banquet is indeed too high-grade, it seems that you are a relatively strong person.

The first time I heard that I hadn't eaten it, I felt that the cost was so high.

If he uses these kinds of words, then he is quite hard.

If the Australian dragon is a live grade, it must be better than the crab, and the crab used in October is also more appropriate, and the Australian dragon is good-looking, and the crab is affordable.

The length of steaming time of hairy crabs is related to the size of the crab. Generally, crabs above half a catty (250g) should be steamed for about 20 minutes, crabs with about six taels (300g) should be steamed for 25 minutes on high heat to be completely sterilized, and crabs below half a catty only need to be steamed for 15 minutes.

There are many ways to make hairy crabs, but the one that can maintain its original flavor is steamed hairy crabs. When steaming hairy crabs, first of all, what kind of water do you use to steam, generally speaking, it is better to use a pot under cold water, the legs of hairy crabs will not fall off, and the time must be grasped well, generally about 15-20 minutes. Although the hairy crab is delicious, it is easy to be parasitic by parasites, high-temperature steaming plays an insecticidal role, 15 minutes is enough to kill all parasites, and at this time the meat quality is just right, not undercooked or too old.

First of all, we choose hairy crabs with medium size, and they are strong and vigorous, this kind of crab meat is more, ** is also moderate, and it will not be very expensive. The meat that is too small is not very tasty and does not smell good.

Then we need to clean it, we can prepare a basin of cold water, add a small amount of liquor, and put the hairy crab in for about 10 minutes, which can not only disinfect and sterilize, but also allow the hairy crab to highlight the dirt. Then use a soft-bristled toothbrush to brush all parts of its body, put it in water, wash it about 2 times, and that's it.

Because hairy crabs are lake crabs or river crabs, they will always be contaminated with some earthy smells, so the ingredients used in steaming need to be matched, as well as the mixing of dipping sauces. We need to prepare ginger slices and put them in the steamer, you can sprinkle some white wine on top of the hairy crab, the taste may be better, and generally you need to use a rope to tie the hairy crab with five flowers. Prevent the crab roe from flowing out on its own when the hairy crab is steaming.

Then we can cover the lid, wait for the time, about 15 minutes, the specific time can be judged according to the size of the hairy crab, when the time comes, you can observe the specific situation first, it is best to use a glass pot lid to facilitate observation, and you can get out of the pot if you are about the same.

The whole live crab is steamed in the steamer, usually the water is steamed on high heat for 5 minutes, and then continue to steam over medium and low heat, the general steaming time is after steaming over high heat for 5 minutes, the crab below 2 taels continues to steam for about 10 minutes, 3-4 two continue to steam for about 12 minutes, more than 4 taels continue to steam for about 15 minutes, and the weight increases by 1 tael, the steaming time is increased by about 2 minutes.

Two times of the crab to steam (I count it after the water boils).

2 taels of crabs, steam over high heat for 6 minutes, simmer for 3 minutes.

2-3 taels of crabs, steam over high heat for 8 minutes, simmer for 5 minutes.

Steam 3-4 taels of crab on high heat for 12 minutes and simmer for 8 minutes.

4 taels or more of crabs (including sea crabs), steam over high heat for 15 minutes and simmer for 10 minutes.

The time of steaming and stewing should be grasped well, according to the size of the crab, choose different cooking times, the time is short, the crab is not steamed, the time is too long, the water loss of the crab meat will be tightened, the taste will become worse, and the time is just right to be full of umami.

Tip 1: Steaming crabs should be cooked in a pot under cold water.

Start steaming the crab in a pot under cold water, the crab will be heated slowly, the crab will be steamed unconsciously, and generally rarely lose legs, reduce the crab's struggle, and the crab roe and crab paste will not leak. Ingredients added to the water in the steamer to remove the smell and enhance the flavor, such as cooking wine, shallots, ginger, etc., can also play a greater role.

Tip 2: Steamed crabs must be belly up.

When steaming crabs, turn the crabs over to prevent the crab roe and crab paste from flowing out of the crab legs, and also to prevent the crabs from breaking their legs.

Tip 3: It is best to steam the crab with its legs tied to the pot to prevent the crab from losing its legs. Generally, crabs are sold tied, not tied, and let the merchant tie them up, and then take them home and steam them.

Tip 4: Add chopped green onions, ginger and cooking wine to the pot while steaming, these spices can mask the fishy smell of the crab.

Crabs regard wealth, and the midsummer season is the season for crabs to grow wildly; Water is the place where crabs live, the source of wealth, although the faucet is broken, but there is natural rainfall, it can be said that God helps the crabs grow. The Lantern Festival has this dream, good luck; The dream is a sign of a windfall this year. Erli River Crab Breeding Base provides.

Your dreams are so warm, and your life should be very harmonious.

Sichuan is an inland area, and there is still a demand for seafood such as crabs in inland areas, of course, whether you like it or not is a personal taste, no matter which region, there are people who like it and some people don't like it. Crabs can be served at the banquet, and I believe many people will like it.

Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, and a little sugar monosodium glutamate.

Method 1Put the minced ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil that have been boiled in advance, and stir together to make a sauce.

2.Take a small bowl and put in an appropriate amount of vinegar for later use.

3.Wash the crab with clean water (pay special attention to brush the gap between its shell and legs and claws, as well as the fluff on the big crow), put it in a large bowl in the steamer, turn on high heat, and steam for 15-20 minutes until the crab shell turns from blue to bright red and the crab meat is ripe, take it out.

4.Serve with sauce and vinegar.