material
Crab1000g, yellow rice wine15g, Jiang Mo 30g, soy sauce 20g, sesame oil15g, balsamic vinegar 50g and a little sugar monosodium glutamate each.
method of work
1, put Jiang Mo in a small bowl, add the previously cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make a sauce.
2. Take another small bowl and put in a proper amount of vinegar for later use.
3. Wash the crabs with clear water, put them in a large bowl in a steamer, turn on high fire, steam for 15-20 minutes, and take them out when the crab shells turn from blue to bright red and the crab meat is ripe.
4. Bring sauce and vinegar with you when serving.
Method 2
material
Crab, garlic in moderation.
method of work
1, get all the materials ready.
2. When handling the crab, you can first break off its pliers by hand, and then something will split the shell clamp of the crab pliers and put it aside for use.
3. Brush the crab with a waste toothbrush.
4. Uncover the crab cover.
5. Divide your body in two.
6. Cut the garlic and sprinkle the garlic on the crab.
7. Steam over high heat for 15 minutes.
Method 3
material
Crab, yellow wine15g, Jiang Mo 30g, soy sauce 20g, a little sugar and monosodium glutamate each, sesame oil15g, and balsamic vinegar 50g.
method of work
1, hold the two sides of the big cover at the root of two rows of crab legs by hand, and then brush all the places that can be brushed with a toothbrush, such as the seam on the belly. It would be best if the umbilical cover could be lifted and brushed inside.
2, put Jiang Mo in a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, rice wine, sesame oil.
3. Take another small bowl and put vinegar for later use.
4. Cage the crabs and steam them with fire for/kloc-0.5 to 20 minutes until the crab shells are bright red. When the crab meat is ripe, take them out. Bring oil and vinegar with you when you serve.
Method 4
material
Crab, Jiang Mo.
method of work
1. Add 2 tablespoons of soy sauce and 0.5 tablespoons of white sugar to Jiang Mo, and mix well to make dipping juice.
2. Put the washed crabs into the steamer.
3. Then, cover and steam for 8 minutes.
4. Open the lid, take it out and put it into the plate.
Steamed Chinese mitten crab with perilla
Ingredients: crab.
Accessories: appropriate amount of yellow wine, carved wine, ginger soup, ginger juice, fragrant vinegar, Zhejiang vinegar and Zhejiang vinegar.
Production step
1 hairy crabs are bought and kept in a basin for half a day, spitting sand.
2. Wash the perilla leaves, spread them on the steamer, put the hairy crabs on, turn on the boiler water, and steam on high fire for 10- 15 minutes.
3 ginger vinegar practice: Ginger is ground into a paste, and a proper amount of balsamic vinegar is added to mix well.
nutritive value
Crabs are rich in protein, trace elements and other nutrients, which have a good nourishing effect on the body. In recent years, studies have found that crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis. It is generally believed that freshwater crabs are better for medicinal purposes, while seawater crabs are only edible. Traditional Chinese medicine believes that crabs have the effects of clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and promoting blood circulation, dredging meridians, benefiting limbs and joints, nourishing liver yin and filling gastric juice. It has a certain therapeutic effect on diseases such as congestion, injury, jaundice, soreness of waist and legs and rheumatoid arthritis.
Edible and taboo
The general population can eat it.
1. It is suitable for people with traumatic injury, broken tendons and bones, blood stasis, swelling and pain, residual placenta of parturient, weakness of pregnant women in labor and delayed fetus, especially crab claws.
2. People who usually suffer from deficiency of the spleen and stomach, thin stools, dull abdominal pain, cold and cold, persistent wind diseases and intractable skin itching should not eat.
3. Women with menorrhagia, dysmenorrhea and pregnancy should not eat crabs, especially crab claws.
matters need attention
1, when cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Can be used for steaming, boiling, frying or making snack stuffing.
2. When steaming crabs, the crabs should be tied to prevent legs from falling off and yellowing after steaming. When raw crabs are shelled, they should be scalded with boiling water for 3 minutes first, so that the crab meat can be easily removed and not wasted.
3. After buying crabs, put them into a clean jar and jar, add two eggs with broken shells with brown rice, sprinkle two black sesame seeds to cover the crab cover, and then cover the jar mouth with cotton cloth, so that air can circulate, but the crabs can't see the sun. Take them out in this way for about 3 days. Because the crabs absorb the nutrients in rice and eggs, the crab belly is strong and plump, and the repetition is obviously increased, and it tastes fat, fresh and delicious.
4, crabs are easy to move, so it is not easy to eat cold; Besides, don't eat dead crabs.