Steamed Red Crab with Eggs
1.
As for the ingredients, red crabs should be soaked in water for 30 minutes after they are killed, and then drained. The stomach, navel, and sieve of the crab should not be eaten should be removed, and cleaned should be changed into small pieces.
2.
Knock the eggs into a bowl and add a little salt to beat them back and forth, then add warm water and mix well. Here, 160 grams of egg liquid and 130 grams of warm water are added.
3.
The egg liquid with warm water is like this.
4.
Place the red crabs in a plate and sprinkle a little salt on the crabs, then sift the egg liquid and add.
5.
Cover with plastic wrap and make a few holes in the middle. Add ginger and green onions to the pot of cold water.
6.
The water was boiled on a high fire and the steam turned to a low heat. I started to count the time. I used an electric ceramic stove to turn on 300 heat and steamed for 7 minutes and 30 seconds, then removed the plastic wrap and steamed on 1,200 heat.
7.
After removing the plastic wrap, turn on 1200 and steam for 5 minutes and 30 seconds.
8.
After the pot, sprinkle with chopped green onion and minced chili, drizzle with hot oil and appropriate amount of light soy sauce.
9.
In this way, the steamed red crab with eggs is ready.
10.
It's served.
11.
The eggs are very slippery and tender😊
12.
The crab that has been greedy for a long time is finally eaten, and the crab meat is still very full 😊
Tips:
â‘ The ratio of egg liquid to water is still reduced by 10 grams per egg liquid weight. For example, the amount of 50 grams of egg liquid is 40 grams. After the egg liquid is broken up, it is about 40~50 grams of water and warm water. Mix well and slowly pour into the remaining water while stirring. The egg liquid will be more tender after sieving.
â‘¡The live red crabs should be washed clean and then killed. Soak them in water for about 30 minutes. Soaking in water can remove the odor of crab meat. Large crab claws must be cracked with a knife, and crab shell fragments must be cleaned up when handling crabs.
â‘¢Crabs are cold. I add sliced green onion and ginger to the water to neutralize and remove fishy.
â‘£In the first few minutes, use a low fire to make the egg liquid more smooth and tender, and remove it later, but the fresh film is steamed on a medium heat to make the crabs more cooked. According to us, we use high fire for steaming crabs. High fire can make the crab meat faster. Solidification reduces the loss of umami. Today I tried it this way and it was good.
⑤The crab was steamed for a total of 13 minutes, using low heat for the first 7 minutes and 30 seconds and medium heat for the next 5 minutes and 30 seconds. It can be steamed on a gas stove.
