Note: Because the rice cooker has a trip function, it is best to steam crabs in an ordinary steamer (steam after boiling 12- 15 minutes). Wash the crabs when steaming, and put more thick ginger slices and garlic slices or large bundles of onions next to them. If you really want to use a rice cooker, then wash the fresh crabs and steam them in cold water for 15 minutes, which is a time to cook them quickly. However, do not uncover them immediately after tripping, and stew for another 5 minutes to keep the temperature so that the crabs can be cooked thoroughly.

Illustration of steamed crab:

Wash crabs

Add aniseed pepper into the rice cooker and steam the crab for 12 ~ 15 minutes.

The pot is out.

Tips for steaming crabs:

1, crabs of average size, keep boiling after boiling, and then 15-20 minutes. You can kill all the parasites in it. However, if you encounter a particularly large crab, you need to increase the time as appropriate (the central temperature rises slowly).

2, crabs had better not open the steam, it will lose most of the umami flavor.

3, dead crabs must not be eaten, toxic.

4. If you want to steam (or cook) a complete crab (without losing ten feet), you can put the live crab in the freezer of the refrigerator, freeze it (be careful not to freeze hard), and put it in boiling water to cook it directly.

To cook a dish like crab with scallion oil, you need to cut the crab into small pieces first and then steam it in a pot. Diced crabs also need boiled water. Steam on high fire for 5 minutes, and then steam on low fire for about 10 minutes.

In a word, the total cooking time of the whole crab or diced crab should not be less than 15 minutes from the beginning of boiling water, because it takes about 15 minutes to completely kill parasites or pathogenic microorganisms, which will not lead to crab meat aging.