Ingredients: crab.
Accessories: 3 tablespoons kelp soy sauce, rice vinegar 1 tablespoon, passion fruit pocket vinegar 1 bag, and appropriate amount of water.
1. Wash crabs for later use.
2. Clean the non-stick pan, pour in a small pot of water and bring to a boil. Then sprinkle a handful of ginger slices. Place the washed crab navel upward and steam 10- 15 minutes according to the size of the crab.
3. When steaming crabs, prepare dipping sauce. Put the chopped Jiang Mo into the dish. Pour in 3 spoonfuls of kelp soy sauce.
4. Pour in 1 tbsp rice vinegar, stir well, and then dip in the juice.
5. Take out the steamed crab and put it on a plate, and you're done!
Matters needing attention in steaming crabs
1. Buy fresh crabs: Choosing crabs with good freshness is the key to the success of steamed crabs. Crabs should have hard shells, movable feet and tentacles, and no smell. It is best to choose a heavier crab body, which makes the crab meat full.
2. Prepare the crab for pretreatment: before steaming the crab, rinse the crab with clear water to remove impurities and sediment on the crab shell. Then use a brush to clean the crab shell, especially the gap of the crab claw.
3, the choice of seasoning: the seasoning of steamed crabs is generally simple, you can add the right amount of salt or lobster sauce, ginger, garlic, onions and so on. Taste according to your personal taste. You can match the right seasoning according to your own preferences.
4. Cooking time: The cooking time of crabs should be moderate, neither too long nor too short. Usually, the cooking time of crabs of general size should be 8- 10 minutes. The cooking time of crabs can also be adjusted according to personal taste and the size of crabs.
5. Temperature and heat control: Steamed crabs are usually cooked with medium or small fire to avoid over-ripe or over-cooked crab meat at high temperature. Try to cook in a steamer to keep the temperature even, so as to prevent crabs from getting too wet because of too much contact with steam.