What is the reason why chefs tie up hairy crabs when making steamed hairy crabs?

The autumn wind rises, the crab feet itch, the chrysanthemums bloom, and the crabs smell. This year's summer was unprecedentedly hot, but autumn also came without ambiguity, and the autumn wind began early. At this time of year, the heart of eating hairy crabs is ready to move.

Corresponding to the golden nine and silver ten, eating crabs also has the saying that the female in September and the male in October. Whether it's the plump and attractive crab roe or the fresh and delicious crab paste, Xiaoxiao can't extricate himself, hahaha.

If you want to eat hairy crabs with yellow and fatty creams, in addition to the right time, you should also choose hard-shelled, clean and strong crabs. Hard, which represents the flesh is full; Those who struggle are strong represent strength. Therefore, when buying crabs, if you have the conditions, you can go to the crab pond to find farmers to buy them, and catch them on the same day, which is fresh.

If you buy it in the vegetable market, it is recommended to choose a strong one in the unbundled one, and then ask the boss to tie it up.

Why do crabs have to be tied up? First, it is easy to bundle up and transport, carry, and the crab legs cannot move flexibly, so the crabs are naturally honest, otherwise there may be a situation where they buy a bag of crabs and go home, crawling all over the ground, and have no way to start. Second, it is easy to clean and safer.

No matter how you brush the bundled crab, it can't help you, so you can only bear it. It avoids the pain of being pinched by the crab legs, and it's not good to waste a few days of fingers in order to eat a crab. The third is to bundle and then steam or boil, there will be no crab legs breaking free, short legs, more complete appearance, more beautiful, after all, for a little dog, the appearance is quite affecting the appetite.

As for the way to eat, the most original way to eat hairy crab is steaming, of course, sometimes lazy, will also be boiled directly, I personally think that as long as you master the method and time, there is not much difference from steaming, it depends on the accuracy of your taste buds.

Although it is a steamed hairy crab, these two things are indispensable: ginger slices and green onions. Not only in the water, but also on the crabs. It would be better if you could throw a few more peppercorns in the water to remove the smell and increase the flavor.

Regarding whether it is cold water or hot water, Xiaoxiao believes that there is not much difference, and the key is to grasp the time well. Cold water pot, then start from the water boiling steam, hot water pot, then put the crab after the water is steamed, two or three taels of steaming for about 10 minutes, three or four crabs to steam for 12 minutes, four taels of more than 15 minutes.

The key is to have the right posture, the crab should be belly up and the shell down, that is, turn it over, so that the crab roe and crab paste will not be lost.

After the pot is removed, add some balsamic vinegar, shredded ginger, and a little light soy sauce to a small bowl, and you can eat.

Tips: Crab stomach, crab gills, crab heart, crab intestines, these four places can not be eaten, although there may be nothing wrong with eating, but Xiaoxiao always feels that which diaphragm should be.

The reason is that when the hairy crabs are steamed in a pot, they are still alive, and if they are not tied up, they will crawl around.

This will make the hairy crab taste better, and I really like to eat it.

When the chef makes steamed hairy crabs, he will tie them up because the steamed crabs look good.

This is mainly to prevent the crab from struggling during this process, which will affect the taste, and it will also be more dangerous.

This is to prevent the loss of legs, and the reason why the crabs are tied up is to prevent the crabs from struggling violently during the steaming process, and to avoid the crabs from hurting people.

Ingredients: hairy crab, ginger, sugar, vinegar.

Method: 1. Wash the hairy crab and tie the crab legs with a cotton rope.

2. Add water to the steamer, put 4 slices of ginger in it, and then place the hairy crab on the steaming rack.

3. Steam on high heat for 15 minutes, turn off the heat and simmer for 1 minute.

4. Pour vinegar into a small bowl, chop the remaining ginger slices and add them, add sugar, and make ginger vinegar dipping sauce.

5. Serve hot.

Report|2013-12-25 16:14Enthusiastic netizens.

Ingredients: several hairy crabs; Ingredients: Appropriate amount of aged vinegar, a little ginger.

Method] 1. Rinse the fresh hairy crab with water for a few minutes, and then clean it with a brush (especially the hairs on the crab claws).

2. After adding water to the steamer and boiling, put in the hairy crab, cover the pot and steam it over high heat.

3. Turn off the heat 15 minutes after the water boils.

4. Take out and put on a plate.

5. One part vinegar, 3 parts water, two tablespoons of sugar, a handful of minced ginger, mix well, and heat in the microwave for 30 seconds.

6. If you can't eat it all at once, cover the crab with a wet towel and put it in the refrigerator to refrigerate it for more than three days.

Crab Eating Tips].

Each 100 grams of hairy crab edible part contains 182 mg of protein, 182 mg of fat, 122 mg of calcium, and mg of iron. In addition to containing a large amount of calcium, the shells of hairy crabs in Yangcheng Lake also contain crab red pigment and crab roe.

vegetarian and so on. Crab meat contains more than 10 kinds of free amino acids, including glutamic acid, glycine, arginine, cystine, alanine, proline and histidine. Hairy crabs are not only a delicacy in food, but also have a miraculous function as a medicinal use.

It is easy for hairy crabs to distinguish between male and female, and the hairy crabs are reversed, with the triangular shape of the crab belly being the male and the round being the female. Or you can tell by looking at the legs, there is a gray-black cloud of fluff on the two claws of the female crab, and there is no other place; The male also has fine hairs arranged like brushes on his eight legs.

Although hairy crabs are delicious, they are cold and damp and poisonous, not everyone can eat them, for people who are weak and cold, and are prone to allergies, try to avoid eating them, so as not to cause gastrointestinal discomfort or allergies. The cholesterol content in crab paste is very high. Therefore, people with high blood pressure, heart disease, and diabetes should not consume it.

It should also be noted that you should not drink beer when eating crabs, because beer is also a cold food. After eating hairy crabs, it is best to have a cup of hot ginger tea to drive away the cold and warm the stomach, which is a must-have for hairy crabs.

If you buy a lot of hairy crabs, keeping them fresh is also a university question. Put the hairy crab in the refrigerator to keep it fresh for a short time.

Press the lid and it won't run away.

1. Wash the crab with a toothbrush and tie the crab legs with a cotton rope.

2. Add water to the steamer, put 4 slices of ginger, and then place the crab on the steaming rack 3. Steam for 15 minutes on high heat, turn off the heat and simmer for 1 minute.

4. Pour Zhejiang vinegar into a small bowl, chop the remaining ginger slices and add them, add sugar, and dip them into ginger vinegar 5.

When boiling crabs, the crab claws and crab legs should be tied firmly with a thin rope to prevent the crab struggling and the crab legs falling off when heated, and the crab roe and crab oil flowing out, which will affect the taste and appearance. The crab eating method is seasonal, in September to eat female crabs, when the female crab roe is full of thick meat, in October to eat male crabs, at this time the male crab is full of meat and meat.

Crabs must be bought alive, and dead must not be bought, dead crabs have toxins.

The abdomen of the male crab is shaped like a golden bell, while the abdomen of the female crab is a semicircle.

It is said that crabs are cold, women usually have a cold foundation, and it is best to eat crabs with a glass of rice wine, otherwise add more ginger shreds to dispel the cold.

Be sure to pot under cold water, boiling the pot under water can easily cause the crab legs to break, and the crab will not be complete.

The time of steaming hairy crabs is controlled according to the size of the crab.

Hairy crab is a cool food, and vinegar with ginger powder and pepper can balance the nutrition and make it more delicious. No ginger powder is substituted with ginger juice.

After the crab is bought, raise it with water for an hour, let it spit out impurities, drain the water and clean it one by one with a toothbrush. Fill the steamer with water, add a few slices of chopped ginger and a green onion knot, and add 2 tablespoons of beer. Place the cleaned crabs in the steamer.

Put cold water in a pot and steam over high heat for about 15 minutes. When steaming the crab, prepare a ginger vinaigrette: put the minced ginger and minced green onion into a flavor bowl, add an appropriate amount of balsamic vinegar and light soy sauce, and mix well.

Steamed crab is eaten with ginger vinegar sauce, which not only removes the smell but also highlights the deliciousness of the crab meat, and the thermal properties of ginger drive away the cold of the crab.

Crabs are salty and cold, and they are scavengers, so they must be dipped in ginger vinegar sauce to dispel cold and sterilize when eating, and they should not be eaten alone. The gills, sandbags, and internal organs of crabs contain a lot of bacteria and toxins, so be sure to remove them when eating. Uncooked crabs such as drunken crabs or pickled crabs should not be eaten, and should be steamed and cooked thoroughly before eating.

Cooked crabs that have been stored for too long should not be eaten; It should not be eaten with tea, and tea should not be drunk when eating crabs and within 1 hour after eating crabs. Crab fat is the season when persimmons are ripe, and attention should be paid to avoiding mixing crabs and persimmons.

Ingredients: hairy crab, ginger, light soy sauce, balsamic vinegar.

Steps: Step 1, clean the hairy crab with a brush, be careful not to untie the rope Step 2, add water to the pot and boil.

Step 3, Hairy crab belly side up, add some ginger slices and steam for about 15 minutes Step 4, light soy sauce and balsamic vinegar pour into a bowl and mix for later use.

Step 5: Start eating.

Ingredients: hairy crab, ginger, light soy sauce, balsamic vinegar. Steps:

Step 1: Clean the hairy crab with a brush. Be careful not to untie the rope. Step 2

Add water to the pot and bring to a boil. Step 3Place the crab belly side up.

Add a few slices of ginger and steam for about 15 minutes. Steps, light soy sauce, balsamic vinegar pour in.

1. Put water in the pot, add the chopped ginger slices and rice wine, put the hairy crab belly up into the steamer after the heat boils, and put some ginger shreds on the crab. Mix the ginger, garlic, light soy sauce, aged vinegar and a small amount of rock sugar into a dipping sauce, put it on the pot together, cover the pot and steam for about 15 minutes.

2. Untie the steamed crab and serve it on a plate, dip it in the juice and eat.

Preparation of steamed hairy crabs.

1. First, wash it with a brush.

2. Prepare the condiments such as green onions, ginger, peppercorns, salt, and rice wine 3. Prepare a pressure cooker with a steamer (there is really no rice cooker with a steamer) 4. Put water in the pot and pour some rice wine (to enhance the flavor) and salt in the pot.

5. Sprinkle the scallion on the crab with green onions, ginger cubes, and peppercorns. Turn on the high heat, you can steam it, and you have to deflate it after steaming in the pressure cooker for a while, so as not to affect the umami when the water enters the crab. The crab shell is red for a while, but if you really can't control the heat, you can steam it for a while.

Finally, prepare the condiments: a little soy sauce, vinegar, chicken essence (or monosodium glutamate), salt. Don't put sesame oil to affect the taste!

Put an appropriate amount of hot water in the steamer, and put the hairy crab belly up in the steamer after the heat is boiling. This will help to better preserve the crab roe intact. Slice the ginger, then stack the ginger slices on the steaming drawer and on top of the crab, remove the smell of the hairy crab, cover the pot and steam for about 15 minutes.

You can adjust the sauce according to your own taste, and it is especially original.

Rinse the crab with clean water and put 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 another small bowl and put the vinegar for later use; 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.

Steamed hairy crabs, generally about 10-20 minutes.

The most important thing in steaming crabs is to maintain the umami taste of the crabs and steam the crabs without overdoing it. The most common problem in the process of steaming crabs is that the meat is not fresh and sweet due to steaming for too long, or the steaming time is too small, and there are parasites. The steaming time of crabs cannot be generalized, because the time required for a whole crab and a cut crab is completely different.

The whole live crab needs to boil the water first, and then steam it over high heat for about 5 minutes, and then switch to low heat to continue, crabs below 3 taels should continue to steam for about 10 minutes, 3 4 taels continue to steam for about 12 minutes, and more than 4 taels continue to steam for about 15 minutes. Usually, for every 1 tael of weight gained, the steaming time increases by about 2 minutes. In short, the specific time of steaming the crab depends on the size of the crab.

Steamed hairy crabs pay attention

Crabs should be cleaned.

Crabs are generally raised in lakes and ponds, and like to crawl in the bottom silt, will be stained with some earthy smell, before steaming into the water with white vinegar and salt, soak some, not only sterilization and disinfection, but also remove the fishy smell, the crab is more delicious.

Add peppercorns and ginger to the water.

Many people only know that ginger is put on the crab to remove the fishy, in fact, some pepper and ginger should also be put in the water, with the evaporation of water vapor, the aroma of pepper and ginger will penetrate into the inside of the crab, which can remove the smell and increase the flavor, and the meat is more tender.

Bring water to a boil and steam the crab navel upwards.

If the crab is boiled on cold water, even if it is tied, it will still struggle when steaming, and it will be easy to lose legs when it is released, so it should be boiled on the water pot to make the crab die in 10 seconds and avoid struggling. If the navel is facing upwards, the roe will not flow out easily.

10 minutes, steamed hairy crab method:Ingredients: 2 hairy crabs.

Excipients: 1 green onion, 1 ginger, 10 grams of light soy sauce, 5 grams of balsamic vinegar.

1. Clean the hairy crab brush with a brush.

2. Add water to the pot, add green onions and ginger slices.

3. Put the cage drawer in the pot, put the hairy crab into the plate, put it in the steamer, and put two slices of ginger on top.

4. Cover the lid and steam on high heat for 10 minutes.

5. When steaming, you can cut the ginger into foam, add ginger, light soy sauce and vinegar to make juice.

6. After steaming, dip it in the sauce and eat.