1. Advantages of steaming sea crabs in cold water Generally, sea crabs steamed in cold water are tender, and people who love crab meat can choose to steam them in cold water.
Because when steaming with cold water, steam will slowly flow into the pot, which can keep the moisture of crab meat, lock the umami taste of crab meat, make crab meat delicious and crab legs not easy to fall off.
2. The benefits of steaming crabs in hot water. After boiling hot water or steamed crab water in the pot, the steamed crab roe is more delicious. If you like crab roe, you can choose to steam it in hot water.
Because the hot water in the pot will shorten the struggling time of sea crabs, avoid the loss of crab roe, and make the crab roe solidify quickly. The steamed crab roe will gather together, dry and crisp, and it is very delicious.
2. How long does it take to steam sea crabs? Whether it is cold water or hot water, it generally depends on the steaming time after boiling. Continue steaming for about 10 minute for less than 3 pairs of crabs, for about 12 minute for 3-4 pairs of crabs, and for about 15 minute for more than 4 pairs of crabs.
Generally, with the increase of 1 weight of crabs, the steaming time will increase by about 2 minutes.
Note: 1. The steaming time after boiling is too short, the crab meat is not fully cooked, not tight enough, and it is easy to upset the stomach after eating;
If steamed for too long, crab meat will get old and dry.
3 Steamed sea crabs with salt? It is generally recommended not to put salt in steamed sea crabs for the following reasons:
1. First of all, since sea crabs themselves grow in seawater, even if they are washed before steaming, there will still be salt on the surface of the crabs, so there is generally no need to put salt.
2. In addition, steamed sea crabs are usually served with ginger vinegar juice, which can not only improve the taste and freshness, but also drive away the cold and sterilize, so there is no need to add salt to improve the taste.
4. Preparation method of steamed crab dip: yellow wine 15g, Jiang Mo 30g, soy sauce 20g, sesame oil 15g, balsamic vinegar 50g and a little sugar.
Practice: Put Jiang Mo in a small bowl, add light soy sauce, sesame oil, yellow wine, balsamic vinegar and white sugar, and stir together to make a sauce.
Tip: 1. If you like spicy food, you can also add mustard and millet pepper to the sauce. 2. If you find the taste of vinegar choking, you can put the vinegar in a steamer and steam it for 5 minutes. Warm vinegar juice is less irritating and softer, which can highlight the sweetness of crabs.
Efficacy: The sauce can not only be used for seasoning, but also contains balsamic vinegar and ginger, which has the effects of neutralizing the coldness of crabs, sterilizing and killing insects.