How to make the crab keep its feet when steaming live, and how to cook the crab so that its feet don

If you want to keep your feet alive, you must kill the crabs, otherwise it will be easy to break your feet because of the struggle. In addition, the steaming time should not be too long, and it should be controlled within 10 minutes, otherwise the legs will be broken and the meat will be old. Here's how:

Ingredients: Flower crab.

Steps: 1. Here is the initial treatment method of steamed crab legs. Take a chopstick, find the mouth of the flower crab, and poke the chopsticks into the mouth of the flower crab.

2. Poke hard, and poke the chopsticks into the body of the flower crab, but don't poke through the shell, so that when steaming, it will not struggle desperately to shake its legs because of the temperature, causing its legs to fall off. This treatment must be done before steaming, so that the flower crab is fresh enough.

3. After all the treatment, wash the flower crab with running water.

4. Then find a wok with a lid, which must be able to put the flower crab you want to steam. Put the flower crabs, belly side up, one by one in the pot.

5. After all the yards are stacked, cover the pot. The lid should fit perfectly.

6. Turn on medium heat and steam slowly. This process of turning from blue to red does not require the release of water.

7. In the process of temperature **, the water of the flower crab itself will be steamed out, so there is no need to worry about burning the pot. But the lid must be closed tightly, otherwise the moisture will come out.

8. Pay attention to the change of the color of the flower crab. As shown in the picture above, the top blue crab has turned red, and you can turn off the heat. If it is oversteamed, the flower crab can easily break its legs. Remove the crab while it is hot. At this time, it can be eaten.

9. At the bottom of the pot, there will be juice and crab roe that are steamed when the crab is steamed, which can be eaten.

The water should be just enough to cover the crab to avoid the crab from breaking its legs, and the method is as follows:

Ingredients: 1000 grams of crab, a few slices of ginger, 1 tablespoon of salt.

1. Rinse the crabs and put them in the pot, filling them with water just enough to cover the crabs.

2. Slice the ginger and don't need to be too thin.

3. Then sprinkle with a spoonful of salt.

4. Then cover and cook over high heat.

5. When the water is completely boiling, turn to medium-low heat and continue to cook for 3-5 minutes.

6. Turn off the heat and drain the water.

7. Serve on a plate at the end.

1. Dead crabs generally don't fall, and the live steaming trembling branch will fall because he struggles, wrap it tightly with a string, and then steam it in the pot It is not easy to fall.

2. After anesthetizing the crab with wine, put the crab in a bowl, put the bowl in the pot, put water in the pot, and cover the lid, that is, steam the crab, and the crab is completely drunk, which is equivalent to euthanasia, and will not struggle and will not lose legs.

3. After Wu Oak washes the crabs, blanch them with warm water first, and if you want to blanch them one by one, you can't use them to burn them.

Cover the steamer with a layer of gauze so that the crab's feet don't break by hooking the hole in the drawer when struggling, and the same steamed crab is perfect.

The horizontal gait of the common crab is familiar to people and is characteristic of most crabs. Species of the pike crab family and some other types swim with flat paddle-like appendages, dexterous movements, and powerful large pincers. China's crab resources are very abundant, among which the hairy crabs produced by Taihu Lake hairy crabs, Gaoyou Lake hairy crabs and Yangcheng Lake hairy crabs in the lower reaches of the Yangtze River are the top quality.

Nutritional valueThere are more than 500 species of crabs. The Chinese people have a long history of eating crabs, which can be traced back to the time of Zhou Tianzi. To this day, in the golden autumn season, holding crab fighting wine and appreciating chrysanthemum poetry is still a great enjoyment for people.

It can be seen that crab is recognized as a treasure in food, and there is a folk proverb of "a plate of crabs, a dish on the top table". Not only is it delicious, but it is also nutritious, and it is a high-protein tonic, which is very beneficial for nourishing the body.

1. Tie the crab's feet and body together with a rope before steaming it, so that the crab will not move during the heating process, and its feet will not break off in the process of struggling.

2. In addition, when we usually steam crabs, we can put green onions, ginger, and cooking wine into the water to remove the fishy smell of fat crabs, and at the same time, we should also make the belly of the crab face up, so that the yellow of the crab is not easy to flow out.

If you want live crabs not to crawl around when steaming, there are two solutions. Clause.

1. Live crabs can be tied up. Take some tiny rope and wrap the crab's legs and body around it so that the crab doesn't crawl around. Clause.

Second, the crab can be anesthetized with wine. After anesthesia, the crab is dizzy and will not crawl.

Each 100 grams of crab edible part contains grams of protein, grams of fat, 182 mg of phosphorus, 126 mg of calcium, mg of iron, and rich in vitamin A and vitamin B1.