How to clean steamed crabs, how to clean crabs before steaming crabs?

1. First of all, prepare a basin of about 45 warm water, that is, put your hands in the water without feeling hot (too hot hairy crab feet will be off). Put the hairy crabs into the water one by one with their stomachs up, and when they turn over, they have already drunk hot water and choked. The advantage of this is that the hairy crab just faints, and you will no longer pinch your fingers at your mercy, and it will not affect the deliciousness of the hairy crab.

2. Take out a toothbrush, grab both sides of the hairy crab, and use the toothbrush to vigorously wash the back, abdomen and mouth.

3. Then clean the sides of the hairy crab and the roots of the feet and tongs.

4. The next most critical step is to grab the double tongs (use the toothbrush handle to pick up the joints of the double tongs from the bottom up, and use the thumb and index finger of the crab to grab the crab and grab the crab claws along the root of the tongs. Individual ferocious crabs can be opened by pressing down on the pincers a few times or tapping a few times, and squeezing out the excrement from the inside out in the middle.

5. Finally, clean the dirt and crab claws in the belly cover of the hairy crab, so that the hairy crab is cleaned.

6.Put the cleaned crabs in a pot with half a pot of clean water, and soak them in water for about 10 minutes after washing them all (if you don't put the water), soak them in water for about 10 minutes before rinsing, the purpose is to wash off the dirty water brought in when washing the crabs.

In addition, it is important to note that the crab juice does not flow out when steaming with your feet up.

1.Ingredients: crab, rice wine, minced ginger, soy sauce, sugar, monosodium glutamate, sesame oil, balsamic vinegar.

2.Method: Pinch both sides of the big cover at the root of the crab's two rows of legs with your hands (you can't hold the crab tongs in this place), and then use a toothbrush to brush all the places that can be brushed, such as the inside of the slit on the belly.

Try to brush it clean before placing it in a bowl.

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 crabs in the basket and steam them over fire for 15 to 20 minutes, until the shells are bright red and the meat is ripe, then take them out. Serve with the seasoning from step 2.

How to buy crabs.

1.See. The dorsal carapace of high-quality crabs is blue-gray, shiny, the abdomen is white, the golden claws are covered with yellow hair, the color is bright, the umbilicus is rounded, convex outward, the limbs are firmly connected and curved shape, the body is large and old, if the back is yellow, the meat is thinner.

In addition, if it is active, the crab that crawls around is a strong and good crab.

2.OK. For crabs that meet the requirements of the appearance, you should weigh it one by one with your hands, and the heavy ones are fat crabs. This trick does not apply to river crabs and live sea crabs, as these crabs are often tied up with flowers.

3.Peel. Peel off the umbilicus of the crab, if the crab roe in the shell is many, neat, and condensed into shape, the crab is a good crab.

4.Pull. If you buy a dead sea crab, you should observe the crab's legs, which are intact, and the crab legs are weakly elastic when gently pulled, indicating that they are fresh sea crabs.

5.Sniff. If you smell a fishy smell of sea crabs, it means that the sea crabs have spoiled and can no longer be eaten. Consumption of spoiled sea crabs can easily cause food poisoning.

1. Pour a small amount of liquor into the barrel where the crabs are placed, you can remove the fishy smell, and an appropriate amount can be, 2. When the crabs are slightly unconscious, pump them fiercely, and use the back of the spatula to use the best until they are stunned, 3. This time is the best opportunity to start, quickly grab its back with your hands, and lift the crab to the position where the chin is level, the angle of view of this position is the best, 4. Put down the spatula temporarily, pick up the brush and brush it towards the abdomen of the crab that has become flat, 5. When brushing, you shouldn't think about brushing a crab, but you should imagine brushing leather shoes, don't miss every corner, 6. Check that there is no silt and throw it into another bucket, and rinse them with clean water.

Step 1: First of all, we need to take a large basin and add some warm water to it, about 45 degrees, pour in the warm water and put the crab into the height of the water, which should not exceed the crab.

Step 2: When we have soaked the crab in the basin, we can take out a toothbrush, then grasp both sides of the crab with our hands, and scrub the back, belly and mouth of the crab vigorously with the toothbrush.

Step 3: Help us brush the three parts, after washing, you can pinch the legs and tongs on both sides of the crab, brush again, if the crab is a little dirty, you can brush it many times and then clean.

Step 4: Then pry the crab cover open and get the excrement out inside, and finally clean the inside of the hairy crab's belly cover and crab claws with a toothbrush, and then rinse it with running water.

Step 5: After we have completed all the above steps, we can put the washed crabs into a basin with clean water, soak them again for about 10 minutes, and then they can be steamed.

Although the crab is delicious, you must also be careful when cleaning, otherwise the crab will be covered by the rib behavior, and you can clean it carefully according to the above steps.

Soak in light salt water.

The first thing the crab does when it is bought home is to rinse the dirt off the surface of the crab, and the brine should taste slightly salty.

Soaking the crab in salt water is to allow the crab to spit out the dirt in the stomach, and in order to avoid inhaling the dirt, the water should be changed frequently during the soaking period until the water spit out by the crab becomes clear.

2. Soak in white wine.

After putting the crab in the basin, pour a small amount of water, then pour in an appropriate amount of liquor, stir well, the crab will become dizzy because of the alcohol, and the next operation will become much simpler.

3. Blanch the crab in warm water.

The most important thing to pay attention to in this method is the water temperature, the water temperature should be 40-50°, the water temperature is too low and there is no effect of scalding, and the water temperature is too high to blanch the crab or make the crab legs fall off.

Put the crab in warm water at 40-50°C with its stomach turned upside down, and when it turns over, it will have no power to parry, and you can boldly clean it.

4 steps to scrub the crabs.

1. Brush the sides, back, abdomen and mouth of the crab first, and then brush the roots of the feet and tongs.

2. The next step is to clean up the abdominal cover, which is very important, because there are a lot of dirt and crab excrement in the abdominal cover.

3. Before cleaning the belly cover, the double pincers of the crab must be firmly grasped to prevent it from being pinched.

4. Then open the abdominal lid, squeeze out the excrement first, then scrub off the dirt in the abdominal lid, and finally brush the crab claws to complete it.

5. Throw the cleaned crabs into the basin of clean water, and finally rinse them together to use them for cooking.

The first step is to soak the crab in white wine for half an hour and spit out the sand in the stomach, the second step is to clean the back shell and mouth with a brush, and the third step is to clean the crab and put it on the steamer, don't forget to tie it up with a rope.

The easiest way to clean the crabs before steaming them is to use the old toothbrush, use a toothbrush, brush the sludge of the crab, and the dirty place can be very simple.

Start by soaking the crabs in salt water for a while to kill them, then take a small brush to clean the crabs and then steam them.

Let it sit in clean water for a while before cooking.

Let it spit out the dirt in its body.

Then according to the dirty place of it.

Pick it up and brush it with a toothbrush.

It doesn't matter if you can't brush it off.

The key is steaming.

In addition, when eating crab, try to avoid beer with food.

Rice wine and white wine can be used.

First of all, if you just bought it, you can soak it in salt water and let it spit out some sand, and then after spitting out the sand, just brush it with a brush a few more times.

Steamed crabs, Qingxi crabs can be washed off with a toothbrush, and the room under this house can be washed off with a toothbrush.

It is best to wash with clean water, and wash the steamed crab with clean water.

Scrub the crab with a brush and then wash it again.

Steamed crab:Ingredients: 400g of crab, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of shallots 1, brush the bottom and claws of the crab with a brush.

2. Wrap it with a thread.

3. Place on a plate.

4. Prepare the ginger and shallots.

5. Marinate with cooking wine and ginger.

6. Sit in a pot with enough water, add ginger and green onions and bring to a boil.

7. Put in the crab and steam for 15 minutes.

8. Finished products.

1. First of all, give the crab a salt bath and soak the crab in salt water for half an hour, so that you can spit out some of the dirt in the crab's body, and the steamed crab meat is more tender and fresher.

2. After soaking, you have to take a bath, use a small waste toothbrush to cover the crab, and brush the crab legs around, so that it is more hygienic to eat.

3. After serving the pot, you have to let the crab come to a comfortable position and lie down to steam. Steaming the crab's belly upwards will allow the crab abdomen to be fully exposed to steam, which can be sterilized and disinfected, and the crab will cook quickly. In addition, the steamed crab is not easy to lose its claws, the crab body is complete, and the color is ruddy and bright, so you have an appetite when it is served!

Crabs are cold foods, so people who are prone to diarrhea should not eat more. When eating, it should be accompanied by warm wine, which can help to diverge and nourish the spleen and stomach in time. October is the fattest time for crabs every year, and there is a lot of female crab yellow and male crab paste.

Crabs must be heated while they are alive, and the most common way to do this is to steam them.

1. Use chopsticks to poke hard from the crab's mouth, and move it left and right slightly, and the crab will die. When you die, you cut the rope that binds the crab.

1. Wash crabs, after many tests, the toothbrush is the best. The armpits (the part between the foot and the shell) must be washed.

2. This small lid should be opened and cut off, and then cut the place.

3. Peel off vigorously after cutting.

4. This thing is the gills of crabs, which are very important to crabs (it is a respiratory organ), but it is not important to us (we can't eat it), so cut it and throw it away.

1. When steaming, the feet are facing up, so that the juice of the crab will not run out, if you want to cook the red rice cake, it is just the opposite, the back is facing up, so that the juice will flow out for the rice to absorb.

2. Crab meat is quite easy to cook seafood, so let the crab go through the oil pan first, so that the meat juice can be sealed and not lost. However, it should not be too long, otherwise, the meat will be too old and the juice will be lost.

3. River crabs must not eat those that have passed away or those who have just died. When buying, keep an eye on the merchant's hand and be sure to buy those fierce ones. Histidine in dead river crabs will slowly release toxins that can cause poisoning, so be especially careful.

4. You can put some shredded green onions to decorate, and soak the green onions in water after shredding them, and it will become bent, so that the decoration looks better when scattered.

The general cleaning method of steamed crab is as follows:

Grasp the double tongs, use the toothbrush handle to pick up the joints of the double tongs from the bottom up, and use the thumb and index finger of the crab catcher to grasp the crab claws along the root of the tongs upward. Individual ferocious crabs can be opened by pressing down on the pincers a few times or tapping a few times, and squeezing out the excrement from the inside out in the middle.

Rinse the dirt on the surface of the crab's body, then soak it in light salt water for a period of time, and soak it in light salt water to let it spit out the dirt in the stomach.

When processing the crab, prepare 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 tablespoons of vinegar, 1 teaspoon of light soy sauce, and rinse in 1 tablespoon of hot oil.

Crab is taxonomic, it is the same animal as shrimp, lobster, hermit crab. The vast majority of species of crabs live in the sea or near the sea, but some inhabit freshwater or land. Common crabs include pike crab, open-sea pike crab, blue crab and Chinese mitten crab.

There are also a few crabs, such as ground crabs, that can adapt to life on land, burrowing in damp mud holes, and migrating to the sea during the breeding season.

First prepare a basin of water, then sprinkle some salt and put the crab in it to spit out the muddy water. Then brush well with a brush, wearing gloves when brushing to prevent scratching your hands.

Washing crabs is a painstaking thing, first put the crabs you bought back into a pot, then put a little salt, raise for ten minutes, get the sand out, and then use a toothbrush to brush the crab shell clean, so that it can be steamed in the pot. As for crabs, if you eat too much, it will be cold, so it is recommended not to eat so much at once.

Grasp both sides of the crab and vigorously wash the back, belly and mouth with a toothbrush. Then wash the sides of the crab and the roots of the feet and tongs. Clean the dirt and claws in the belly cover of the crab, so that the crab is cleaned.

Put the crab belly up in warm water at about 45 degrees Celsius, and when it turns over, it will be scalded by the warm water, and you can rest assured that you will not be caught in your hands and will not affect the delicious taste of the crab.

The most important thing to pay attention to in this method is to control the water temperature, the water temperature is too low to stun the crab, and the water temperature is too high to make the crab's feet fall off.

You clean the crab first. Later you put it in the pot. It's okay to steam him, how can he clean it?