There are many ways to cook crabs, such as steaming, boiling and frying, but steaming is the most common way to eat them. Crabs are rich in protein and trace elements, which have a good effect on nourishing the body. In fact, everyone is wrong. Crabs taste best when cooked, which not only tastes better, but also is easier to absorb. So, what seasoning do you need to put to make crabs to taste better?

1. Practice 1

Seasonings for boiled crabs: shredded ginger, salt and cooking wine.

The method of cooking crabs

Ingredients: crabs (3)

Seasoning: shredded ginger (appropriate amount) water (appropriate amount) salt (appropriate amount) cooking wine (appropriate amount)

Steps: wash the crab for later use, and I'll tie him up.

Put a proper amount of water in the pot and boil the ginger together.

Put the crabs in when the water boils.

When the water is boiled again, add appropriate amount of salt and cooking wine, cover the pot and cook for about ten minutes until the crabs are cooked.

Out of the pot, you can dip in the juice of ginger and garlic mixed with vinegar when eating.

2. Exercise 2

Seasoning: Jiang Mo 20g minced garlic10g soy sauce, 50g balsamic vinegar.

Practice: put crabs into a big washbasin filled with clear water, add a little salt, quickly cover them, press them, and take them out one by one after 5 minutes. Wash the surface with clean water and put it in a container. The former process is to stimulate crabs with salt water to spit out the dirty things in their stomachs.

Put an appropriate amount of cold water into the pot (subject to the fact that the crabs in the pot can be submerged), put the crabs into the pot, quickly cover the transparent pot cover, press the pot cover, and cook with high fire until the crabs slowly die. After the water is boiled, take it out until the crab shell is bright red and the crab meat is cooked.

3. the benefits of boiling crabs

It tastes cleaner: boiling crabs in water can make them take another bath and be cleaner. Although the temperature of steam is high, it can't wash crabs.

Tender meat: the temperature of steam is higher than that of boiling water, and it is still suspended, which is more likely to cause dehydration of hairy crabs and crab meat is easy to get old.

Tasting more delicious: steamed crabs are not good for the taste, and the perfect match for hairy crabs is yellow wine, which seems to be indisputable. However, steaming crabs can't let yellow wine directly enter hairy crabs, but boiling crabs can. Add a lot of yellow wine to the boiled crab water, add 150ml yellow wine to one catty of crabs, add a lot of salt, and add 20g salt to one catty of crabs. Salt has a strong osmotic pressure, which can make the taste of yellow wine you pour penetrate into hairy crabs. Don't worry, hairy crabs won't be salty, because you put more water.