How to steam hairy crabs, how to steam hairy crabs?

Hairy crabsGenerally, it is steamed for about 15-20 minutes.

Mainly suitable for medium-sized hairy crabs, if the hairy crabs are larger, then steaming for such a long time may not be steamed, at this time it is necessary to increase the time, how much to add depends on the size of the hairy crabs, generally need to be steamed until the shell of the hairy crab is all red for the standard of steaming. Crabs below 3 taels should continue to steam for about 10 minutes, 3 or 4 taels for about 12 minutes, and more than 4 taels for about 15 minutes.

Before steaming hairy crabs, you need to clean them, remember that they need to be cleaned thoroughly; After cleaning, you can use a rope to help the crab legs, which can prevent the hairy crabs from running around during the steaming time, resulting in the outflow of crab roe or crab paste; Then you can put some ginger slices or green onions, which can play a role in removing the smell during the steaming process; Finally, steam for about 15-20 minutes, boil the pot to confirm, and after steaming, take it out and eat it with dipping sauce.

Hairy crabs are generally recommended to be eaten freshly, and it is not recommended to eat them overnight, because the protein, amino acids, vitamins, sugar, etc. in hairy crabs are easy to deteriorate, and hairy crabs are listed in August and September, at this time the weather is relatively hot, and improper storage overnight can easily lead to the deterioration of hairy crabs, which will increase the burden on the human gastrointestinal tract after eating.

The second is that the histidine in hairy crabs will decompose into substances that are not conducive to human health after overnight, and may cause poisoning after eating, so for their own health, it is not recommended to eat hairy crabs overnight.

Tips for steaming delicious crabs. 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!

Recipe. 1. Ancient method of steamed crab with glutinous rice. Ingredients:

150 grams of crab, 400 grams of glutinous rice, 800 grams of soup. Seasoning: 2 grams of salt, 10 grams of cooking wine, 5 grams of green onions.

Method: 1. Clean the crab and soak it in salted water for 2 minutes; 2. Wash and finely chop the green onions; 3. Wash the glutinous rice, drain the water, and soak it in the soup cooked in the old hen and ham pot for one hour; 4. Put the glutinous rice and crab on the plate together, steam it in the steamer for 20 minutes, take it out, and sprinkle it with chopped green onions. The umami of the crab meat and crab juice seeps into the sticky rice, and it is full of umami.

Recipe. 2. Steamed crab in rice wine. Ingredients:

6 crabs. Seasoning: appropriate amount of rice wine, appropriate amount of fresh shellfish sauce, appropriate amount of ginger, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of cotton thread.

Method: 1. Prepare crabs; 2. Soak the crab in water, and then wash the crab with a brush; 3. Prepare cotton thread and bundle crabs; 4. Tie them all up; 5. Put half a bowl of rice wine in the pot, add some water, ginger slices, and put it in the steaming drawer; 6. Put the crab on the steaming drawer, with the bottom of the crab facing up, **; 7. Steam over medium heat for about 10 minutes, turn off the heat and simmer for 3 minutes;

8. Take out and cut off the cotton thread and arrange it; 9. Mix your favorite seasonings such as fresh shellfish sauce, minced ginger, vinegar, sugar, sesame oil into a dipping sauce, and serve. Recipe.

3. Pumpkin salted meat steamed crab. Ingredients: 300 grams of pumpkin, 1 crab, 60 grams of salted pork belly.

Seasoning: appropriate amount of ginger and shallots, appropriate amount of cooking wine, steamed fish soy sauce, and edible oil. Method:

1. After peeling and removing the pumpkin, cut it into pumpkin slices about 10 cm long and 6-7 mm thick, arrange the pumpkin slices in a clockwise or counterclockwise direction and arrange them into a shape similar to flowers, cut the salted meat into thin slices of about 2 mm, and spread them on top of the pumpkin;

2. After washing the crab, open the crab cover, remove the crab gills, cut off the crab claws and pat them with the back of the knife, and cut the crab body into pieces for later use; 3. Arrange the crab pieces neatly on top of the salted meat, put some shredded ginger in the middle, pour a large spoonful of cooking wine and put the crab cover, put the crab in after the steamer boils, steam it for about 12 minutes on high heat, turn off the heat and simmer for 5 minutes; 4. After taking it out, sprinkle a handful of chopped green onions, add a spoonful of steamed fish soy sauce, heat the cooking oil and pour it evenly on the crab, and then eat it after arousing the fragrance.

The autumn equinox is coming, autumn is really coming, the golden nine and silver ten, the crab is the fattest time, Yangcheng Lake is located in the northeast of Suzhou City, Jiangsu Province, the scenery is charming, the oasis lotus island in the lake is like a piece of crystal jade. Of course, the most famous is the aquatic products of Yangcheng Lake: osmanthus fish, soft-shelled turtle, white fish, eel, clear water shrimp, hairy crab"Six treasures in the lake", which is known for"The king of crabs"The well-known Yangcheng Lake hairy crab is even more well-known at home and abroad.

Eat female crabs in September and male crabs in October, how can this plate of crabs be missing from the table? Comrades who love crabs, don't say much, let's go to crabs to satisfy your cravings first! In the dish that has just been brought out of the steamer, the pale yellow crab juice is mixed with the hibiscus-like protein oozing from the crab body, and the orange crab is lined with a sweet and elegant taste.

The original flavor retains the freshness and sweetness of the hairy crab to the greatest extent. There is only one kind of crab idiot and delicious crab in the world, but there are only two different procedures for eating crabs: one is to go straight to the topic and uncover the crab cover as soon as possible; Second, gradually getting better, after peeling off the two eight legs one by one, the gift of "unveiling the cup" is performed.

Female crabs eat yellow, male crabs eat ointment, and the taste is all between the lips and teeth. Today I ate crabs and drank some freshly brewed wine, which will be really dizzy, and the wine is a bit high. Hairy crab in Yangcheng Lake, the crab body is not muddy, the body is large and fat, the green shell and white belly, and the golden claws and yellow hair.

The flesh is greasy, the limbs are vigorous, and it can crawl quickly when placed on a glass plate. From mid-September to December every year, it is the ripening season of hairy crabs in Yangcheng Lake, among which the shell of female crabs in September of the lunar calendar is convex and yellow, and the meat is delicate, and the male crabs are thick and greasy in October, and the meat is rich and delicious, which is the best period for eating crabs.

Steamed crabs are generally steamed for about 15 minutes. Start timing when the steamer is filled with gas, and the smaller one can be steamed for 12 minutes, and the larger one can be steamed for 15 minutes.

Crabs must be steamed before eating, but don't steam them for too long, because after a long time, the crab meat will become old and fat. Finally, make a ginger vinaigrette, cut an appropriate amount of ginger and minced garlic, add vinegar to make ginger vinaigrette, and dip the crab meat in ginger vinaigrette to eat together, delicious and nutritious!

When steaming crabs, there are also tips for making the crabs taste more delicious if they don't lose their legs, don't flow crab roe, and taste better. When the fresh crab is steamed, the crab will keep struggling after being heated, and it is easy to lose legs and turn yellow. Therefore, before we put the crab in the pot, we have to deal with the crab first, the method is very simple, just poke it into the crab's mouth with scissors, turn it twice, and kill the crab, and that's it.

The big tongs of the sea crab are wrapped with plastic bands, and if they are steamed directly in the pot, there will be a smell of rubber, so before steaming in the pot, the rubber bands should be cut off with scissors.

Steam in a pot over cold water without adding salt". Crab steamed in cold water not only tastes fresher, but its meat will also be more tender. If the crab is steamed in hot water, the meat will shrink and the tenderness of the crab meat will deteriorate.

Crabs in the sea have a salty taste on their own, so there is no need to add salt.