Steamed Sea Crab

Name: Steamed Sea Crab
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 10 Sea crab; 1 piece ginger; 3 tablespoons Vinegar; 5g olive oil; 2 cloves garlic

by Haitian Yishi 6305

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Eating crabs is a seasonal enjoyment. The poet Li Bai of the Tang Dynasty once praised: "Crab claws are gold liquid, and bad hills are Penglai. You must drink fine wine and get drunk by the moon." Song Dynasty great writer Su Dongpo became addicted to crabs. Exchange of poems for crabs: "Looking at Wu Zhong's greedy prefect, one poem was exchanged for two pointed groups (crabs, ancient known as Jiantuan)." A literary poem for two crabs, the proud state is very impressive. It's no wonder that after eating crabs, he sighed "If you don't live up to Lushan, you won't live up to your belly if you don't eat crabs." The autumn breeze is up, and the crab-eating season is coming. The steaming method can maintain the original flavor of the crab. The aroma after steaming is really mouth-watering!

Ingredients

10 Sea Crab
1 piece Ginger
3 tablespoons Vinegar
5g Olive Oil
2 cloves Garlic

Steamed Sea Crab

1. Fresh female crabs are cleaned with a brush

2. Put the washed crabs in a steamer, boil the water and steam for 15 minutes, then turn off the heat and simmer for 5 minutes

3. Put the minced ginger and garlic in a small bowl, pour in the vinegar and olive oil to make a juice

4. Serve it

Tips:
Steamed crabs are best eaten on the same day. When eating crabs, they should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, and persimmons.