Ingredients used:
4 eggs of hairy crabs 1 savory soy sauce and chopped green onion.
Specific practices:
1 First, remove the crab cheeks, navel, heart and stomach from the steamed hairy crabs, and peel off crab roe, crab paste, crab meat and crab leg meat respectively. You can put them in categories or pile them together at will. Attention, the female crab peels off crab yellow, while the male crab peels off crab paste, each with its own flavor.
Add one and a half times of water to an egg, beat it thoroughly, and filter it once or twice with a fine sieve. The ratio of eggs to water is1:1.5, so the steamed eggs are tender and smooth, and taste very good. If you find it difficult to master, use half an eggshell as a container and put water in it three times. Both cold water and warm water are available.
3 Put the screened egg liquid in the crab shell respectively. When we eat crab shells, we don't have to eat them so clean, but leave some corners, oil and yellow. Attention, for the sake of hygiene, don't lick it with your tongue, and don't wash the crab shell again for the sake of cleanliness. Keep its original flavor fully!
4 put some crab meat in the egg liquid, so that it tastes better when steamed. On the steamer! I use a smart kettle rice cooker, which not only can cook low-sugar rice, but also has cooking function, so it is very convenient to use.
5. Start the meat steaming button. This function is to steam for 20 minutes after the water boils. This steamed egg won't take so long. We just need to steam until the egg liquid is solidified. I started the countdown in the pot after the water boiled and stopped it after seven minutes.
6 take out the crab shell, put the crab roe, sprinkle with chopped green onion, and then pour in the delicious soy sauce. This steamed egg needs no salt, and a small amount of flavor is extremely fresh, so it can be seasoned.