Materials

Crab , dried chili peppers, green onions, ginger, garlic, bean paste, cooking wine, soy sauce

Practice

1, hot oil, dried chili peppers, green onions, ginger, garlic minced burst incense, turn to a small fire with a tablespoon of soybean paste, practicing the red oil;

2, add the minced meat stir-fried, cut off the crab breaks downward frying, lined up one after the other, poured in a little cooking wine, soy sauce, slightly add a little water with a pot lid to burn.

3, add the seasoning and the crab itself will be out of water, do not need to add salt. Juice almost dry when the pot, fragrant ah. Especially this minced meat with rice, so delicious.

Eating crabs must be eliminated

Eating hairy crabs, the following four things with a lot of bacteria, dirt, must be eliminated.

1, remove the gills, on both sides of the crab body, shaped like eyebrows, arranged in a strip;

2, remove the stomach, located in the front half of the crab bone, tightly connected to the crab yolk, shaped like a triangular sachet;

3, remove the heart, located in the middle of the crab yolk or crab oil, tightly connected to the stomach, in the form of a hexagonal shape, which is not easy to recognize;

4, remove the intestines, located in the middle of the crab umbilicus, in the shape of a strip.

Steamed crabs need to pay attention to a few points

When buying crabs, pay attention to the distinction between dry crabs and wet crabs. Dry crabs are usually packed in mesh or straw bags, while wet crabs are kept in glass water tanks. Wet crabs of the same weight are a bit cheaper than dry crabs, and with green shells and white bellies, they sell well. But because they are full of water, they not only have high water content, but also inferior taste.

When steaming crabs, make sure you put them in a pot of cool water so that the legs don't come off easily. Because crabs are grown in the silt, the body often with some toxins, in order to prevent these disease-causing microorganisms invade the human body, in the consumption of crabs must be steamed and boiled through. Depending on the size of the crab, it is appropriate to steam it for 8-10 minutes after the water has boiled, so that the meat is cooked but not too rotten.

In addition, due to the unique freshness of green crabs, cooking is generally not necessary to add seasoning, is the water steamed is also full of freshness, only sometimes accompanied by a fishy smell.

The removal method is very simple: 2-3 hours before cooking, untie the binding of the grass rope, the green crab into the fresh water (tap water), so that the green crab in the swim in the body of the ammonia nitrogen will be discharged on the line. Just be careful, the green crabs that have been dipped in fresh water can not be stored again.

Eating crab points:

1, a dish of vinegar with ginger dipped in crab meat, crab;

2, if you call on a pot of warm top quality Huadiao wine, more flavor;

3, a cup of lemon water and warm towels to wash away the hands full of crab fishy;

4, a cup of ginger tea after the meal, not only can repel the crab's dampness and heat, but also to help digestion.