3 tips for steaming crabs
There are 3 tips for steaming delicious crabs. If you like crabs, learn them now!
1. First, give the crab a salt bath and soak the crab in salt water for half an hour. This way, some of the dirt in the crab can be spit out, and the steamed crab meat will be more tender and taste fresher. .
2. After soaking, you have to take a bath, and use an old small toothbrush to clean the crab cover and crab legs, so that it will be more hygienic to eat.
3. When it is put into the pot, the crabs must be steamed in a comfortable position while lying down. Steam the crab with its belly facing up. The belly of the crab is fully exposed to the steam, which can be sterilized and cooked faster. In addition, the crabs steamed in this way are not easy to lose their claws, the crab body is intact, and the color is ruddy and bright, so it will be appetizing when served!
A big giveaway of delicious steamed crab recipes
Recipe 1, steamed crabs with rice wine
Ingredients: 6 crabs
Seasoning: appropriate amount of rice wine Appropriate amount of fresh betel 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 the crabs; 2. Soak the crabs in water, then wash the crabs with a brush; 3. Prepare Use cotton thread to tie the crabs; 4. Tie everything up; 5. Put half a bowl of rice wine in the pot, add some water, ginger slices, and put it in the steamer; 6. Place the crabs on the steamer, with the bottom of the crab facing up, and turn on the fire; 7. Steam over high heat for about 10 minutes, turn off the heat, and simmer for 3 minutes; 8. Take out, cut off the cotton thread, and place on a plate; 9. Mix with your favorite seasonings such as fresh betel sauce, minced ginger, vinegar, sugar, sesame oil, etc. Dip in sauce and serve.
Recipe 2: 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 crabs and soak them in salt water for 2 minutes; 2. Wash the green onions and chop into fine pieces; 3. Wash the glutinous rice, drain the water, and put it into a pot with old hen and ham. Soak the cooked soup for one hour; 4. Place the glutinous rice and crabs on a plate, steam in a steamer over slow heat for 20 minutes, take out, and sprinkle with chopped green onions. The deliciousness of crab meat and crab juice seeps into the glutinous rice, making it full of umami.
Recipe 3, Pumpkin and Steamed Crab with Salted Pork
Ingredients: 300 grams of pumpkin, 1 swimming crab, 60 grams of salted pork belly
Seasoning: appropriate amount of ginger and green onions , appropriate amount of cooking wine, steamed fish soy sauce, and cooking oil
Method: 1. Peel the pumpkin and cut it into pumpkin slices about 10 cm long and 6-7 mm thick. Arrange the plate clockwise or counterclockwise into a flower-like shape. Cut the bacon into thin slices of about 2 mm and place it on top of the pumpkin. 2. Wash the crabs, uncover them, remove the gills, and cut them off. Crack the crab claws with the back of a knife, and cut the crab body into pieces for later use; 3. Arrange the crab pieces neatly on top of the bacon, put some shredded ginger in the middle, pour a large spoonful of cooking wine and put the crab lid on, and put the crab in the steamer after the water boils Put it in and steam it over high heat for about 12 minutes, then turn off the heat and simmer for 5 minutes; 4. Take it out and sprinkle a handful of chopped green onion, add a spoonful of steamed fish soy sauce, heat the cooking oil and pour it evenly on the crab to stimulate the aroma. Edible.