material
Hairy crab1000g, yellow wine15g, Jiang Mo 30g, soy sauce 20g, sesame oil15g, balsamic vinegar 50g, and a little sugar and monosodium glutamate.
working methods
1. Put Jiang Mo in a small bowl, add the cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make the sauce.
2. Take another small bowl and put some vinegar in it for later use.
3. Wash the crab with clear water (pay special attention to brush off the gap between its shell and its legs and claws, and the fluff on its big claws), put it in a large steamer bowl, turn on high heat, steam for 15-20 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is cooked.
Bring sauce and vinegar when serving.
Practice 2: Steamed hairy crabs with yellow wine.
material
"A few hairy crabs" and "moderate rice wine",
working methods
1: Wash the fresh hairy crabs tied with rush rope with clear water, remove impurities at the bottom, and then set aside to drain the water slightly.
2. Prepare a large pot, put a bowl of clear water on the steaming plate, and bring the water to a high fire (don't wait for the water to boil).
3. Put the hairy crabs tied with rush rope evenly on the steaming plate, sprinkle some rice wine, cover the pot, and continue to cook on high fire 15-20 minutes.
4: Pay attention to the cooking time! /kloc-after 0/5-20 minutes, turn off the fire and use the residual temperature of the steam in the pot to cook the hairy crabs thoroughly.
5: Do not open the lid when cooling. In this way, the boiling juice in the crab can be absorbed by the crab meat through the natural cooling process, and it will be more fresh, sweet and delicious! !
6: Untie the rush rope. The faint rice and wine aroma of hairy crabs mixed with the natural aroma of rushes, making people's index fingers move! Peel off the crab shell, you can prepare a small spoon to make pudding and blow big crab paste to taste. Crab paste is sweet and rich! !
7. In addition, you can prepare a pair of sturdy scissors and use them to cut crab shells. Tasting any crab requires patience and leisure, and it is more elegant with white wine.
Practice 3: Steamed hairy crabs with beer
material
Four hairy crabs, beer 1 can, black vinegar 1 spoon, sugar 1 spoon, and Jiang Mo 1 spoon.
working methods
1: Brush the crab's abdomen and joints with a toothbrush to brush off the sediment. Tie up the flowers. Turn the rope wrapped around the zongzi up and down twice, and then tie it up. You can also raise crabs when you have time, and make beer first. It's easier to deal with them when you get drunk first.
2: Black vinegar+sugar+Jiang Mo, mixed into sauce, dipped in crab meat.
3: Pour half a can of beer into the pot to boil. The hairy crabs are placed with their backs down, steamed in a pot for 10 minutes, and then taken out.
4: Crab heart can't be eaten. Where is it? How to deal with it? After opening the crab shell, there is a hexagonal thing in the middle of the abdomen, which is the crab heart. Crab heart is cold, don't eat it, just pick it off.