Belong to gourmet

Shanghai food

Formula efficacy

Arthritis conditioning, heat-clearing and detoxicating conditioning

Making material

Material: Crab (2500g)

Seasoning: soy sauce (150g), sugar (150g), shallot (50g), balsamic vinegar (150g), ginger (50g) and sesame oil (20g).

manufacturing process

1. Wash the crabs one by one, soak them in water for a long time, drain the dirty things in your stomach, and then tie the crab tongs and crab feet tightly with a string;

2. Mix chopped green onion, Jiang Mo, vinegar and sugar as dipping sauce, and fill it with 10 sauce;

3. At the same time, prepare a pair of special tableware for everyone who eats crabs: small chopping boards, small wooden hammers and other utensils;

4. Take out the steamed crabs in the cage, untie the rope and put them neatly in the plate;

5. Steamed crabs, with sauce and special tableware, are eaten by consumers themselves.

Process prompt

1. China is rich in crab resources, among which the clear water hairy crabs produced in Taihu Lake, gaoyou lake and Yangcheng Lake in the lower reaches of the Yangtze River are the top grade. It is better to have about 250 grams of hairy crabs each;

2. Tie the crab tongs and crab feet tightly with a string, so as to prevent the crabs from struggling when heated, so that their crab yellow and crab oil will flow out and the crab feet will fall off, which will affect the taste and beauty.

The taste of dishes

The standard is salty and fresh, the color is orange and yellow, and the crab tastes delicious.