Tying the crabs with a rope before steaming is to prevent them from falling off during steaming and the crab oil from flowing out.
If the crab is not tied, it will crawl around and it is not easy to grab it. Therefore, it is generally recommended to tie and cook. Firstly, the claws will not fall off, secondly, the yellow and paste will not be scattered because of the struggle, and then tied up the meat will not be firewood, the texture is firm.
Steamed crab practice
Materials: 1000 grams of crab, 15 grams of yellow wine, 30 grams of ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, a little bit of sugar monosodium glutamate
Methods: Put the ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, soy sauce, yellow wine, sesame oil, which are boiled beforehand, and stir together into a sauce. Another small bowl, put the appropriate amount of vinegar spare. Wash the crabs with water (pay special attention to brushing their shells and the gaps between the legs and claws, as well as the fuzz on the big ao), put them into a large bowl in a steamer, turn on the heat, and steam them for 15-20 minutes until the crab shells turn from greenish to bright red and the crab meat matures, then take them out. Serve with sauce and vinegar. Steamed crab rope to be untied
Tied in order to be able to ensure that the meat of the hairy crab firm, burning does not need to be unraveled, the crab meat is more firm.
You can leave it untied. This way, the crab can't struggle when steaming, and the crab fat and cream won't be easily lost. However, you should be as careful as possible when scrubbing the crab, especially the mouth and the claws. When steaming the crab, remember to put the head down and the belly button up.
100 grams of edible part of the crab contains 17.5 grams of protein, 2.8 grams of fat, phosphorus 182 milligrams, 126 milligrams of calcium and 2.8 milligrams of iron and rich in vitamin A and vitamin B1.[5]
Take the saw-edge blue crab as an example to analyze the nutritional composition:
Saw-edge blue crab components are rich in protein, which is up to 30.98% of the content of the female gonads, ranking among the top fresh crab. 30.98%, the highest protein content of fresh products. And the protein amino acid species of saw-edge blue crab is complete, the essential amino acid score is 84
The crab body is rich in fat and unsaturated fatty acids (UFA). Muscle UFA up to 74.58%, EPA up to 18.04%, DHA for 13.52%. Saw Edge green crab unsaturated fat content is high, especially the human body can not synthesize omega-3 fatty acids, EPA, DHA content is high, EPA can significantly reduce serum triglyceride (TG) and cholesterol (TC) value, anti-platelet aggregation to delay thrombosis, prevention and treatment of cardiovascular and cerebral vascular diseases and prostate hyperplasia, DHA can promote brain development, enhance the brain's ability to learn and remember, to prevent brain aging.