Golden Autumn Delicious Steamed Crab
1.
When choosing crabs, observe that the shells of crabs should be black and shiny, and the belly of the crabs should be white; live crabs with strong legs are high-quality crabs, and crabs must be eaten fresh. The live crabs bought back, especially the crabs in the river, should be soaked in the water for a period of time to allow it to remove impurities, sand and feces from the digestive tract. Crabs like to curl up in pools and caves. They have a complex diet. Dead fish and shrimps are their delicacies. The two big grippers of the crab are covered with fluff. When cleaning, brush the silt clean, especially the abdomen of crabs thoroughly
2.
After washing, put it in clean water, let it swim, and then take it out, rinse it again and again before putting it in the pot
3.
Get the rope to tie up the crabs
4.
Crabs must be tied and steamed. If they are not tied, as the water temperature rises, the abdomen will drop when the crabs are steamed to death due to heat, and the yellow paste will flow out, losing a lot of nutrients. Put a little ginger spring onion, perilla and old wine in the water
5.
Steamed crabs use this to ensure the moisture of the crabs. It is not ordinary steaming. Steamed crabs must be boiled in cold water. Otherwise, the crabs will be scalded and struggling. The cooking time should be between 15-20 minutes
6.
The most important seasoning for steamed crab is this flavor. Choose organic soy sauce to ensure the quality of the seasoning. It is very nutritious. Organic soy sauce is twice as much as ordinary soy sauce, and more importantly, it has magical anti-cancer functions. There are two kinds of seasonings, which are prepared with adult organic soy sauce and children's organic soy sauce. Meet different taste requirements
7.
The seasoning is self-made. If the taste is not good, you can add vinegar, organic soy sauce and ginger shreds to the seasoning. Crab is a cold food. Shredded ginger can kill bacteria; it's delicious. Aged vinegar helps digestion. It is the best dipping sauce for steamed crab. Dip it with seasoning, so that the crab meat will feel more sweet.
8.
Add a spoonful of oily spicy
9.
Add a spoonful of sesame oil. In addition, you can drink alcohol, and can also play a role in sterilizing and warming the stomach. The crabs processed by the above methods are all plump and round after being steamed. The crab meat and crab yellow are all preserved, and the meat is tender and tastes sweet.
Tips:
1. Eating crab with ginger: People who are usually afraid of cold and prone to headaches can add more ginger when eating crabs. In terms of taste, crab and ginger vinegar are a good match, and ginger is hot and has a spicy taste. To dispel cold and warm the stomach, the ginger juice in ginger also has the effects of sterilization, deodorization and detoxification. If northerners are not used to eating ginger, putting some garlic has the same effect.
2. When eating crabs, drink some white wine or rice wine to relieve the cold. In addition, drinking some wine when eating sea crabs can also play a role in disinfection and sterilization
3. When eating crabs, you must choose live ones. Don’t buy fresh-made crabs that are half-dead or dead. Don’t eat crabs that have been left for too long and overnight. Once the crabs die; the toxic substances and bacteria in the crab’s stomach and intestines multiply in large numbers. After consuming, light patients will feel dizzy, palpitation, chest tightness, severe patients will have rapid heartbeat, shortness of breath, nausea, vomiting, diarrhea, etc.