Shimizu Crab
by ♀Wind♂
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Material: two crabs
2. Hold the crab in one hand and an unused toothbrush in the other to wash the crab’s belly and feet clean
3. Then I found a rope to tie up the crab. I can’t tie it properly, but as long as I don’t let the crab’s legs come out, it’s the same.
4. After boiling, add appropriate amount of water. When it is 70% hot, add appropriate amount of ginger slices and a little rice wine
5. Add the crabs, cook on low heat until the crabs are completely discolored, then change to high heat and cook for about 3 minutes.
6. Chop the garlic into minced pieces
7. Add appropriate amount of vinegar, a little June fresh special grade soy sauce and sesame oil, and mix well
8. Take the cooked crabs out and remove the rope, put on the adjusted ingredients, and put it on the plate.
Tips:1. Crabs are rich in protein, have high cholesterol and high purines. Patients with gout should self-control when eating. Those suffering from colds, hepatitis, and cardiovascular diseases should not eat crabs.
2. Although crab meat is delicious, crabs are cold in nature and contain a lot of protein and high cholesterol, so you can't eat too much at one time.
3. Pregnant women cannot eat crabs.
4. When cooking crabs, first use a low fire and then change to a high fire, otherwise the yellow in the crab belly will be boiled out
