Question 2: How do you get rid of the fishy odor from a pot of steamed crab? You can use some vinegar and garlic paste, eat together, that can remove the fishy smell, but also can be sterilized.
Question 3: How to separate out the dead crabs steamed Hello
1. If the crab is not tied with grass rope or leather band, there are claws off the live crab, no off basically dead crab. Because live crabs are suffering from heat, they will take off their injured limbs to protect themselves.2. Cooked crabs, open the crab cover, the crab yolk or crab paste is intact and full of no slack, the color is bright and the smell is fresh and beautiful is live crabs; the color is gray, loose, there is juice precipitation, the smell is fishy and stinky is dead crabs.3. Live crabs are cooked, the cheek flaps are white and full of white; dead crabs have grayish gills flaps, flaps dissolve because of the corruption and shrinkage, and they appear to be sparse.4. Live crabs are cooked, the gut line is intact and easy to Live crabs cooked, intestinal line intact, easy to peel, dead crab intestinal line will be with crab yolk or crab paste fusion and integration, not easy to remove. 5. live crabs crab meat full of elasticity, full of bone cavity; dead crabs meat flaccid, surface soft inelasticity, the state of the bone cavity and the flesh, such as a small foot wearing a big shoe. 6. live crabs footsteps pinch, feel porcelain; dead crabs pinch up like pinching plastic pipe, dead longer especially. The above difference, the river crab is more obvious, such as sea crabs, some phenomena may not be easy to experience, but the dead sea crabs but eat no harm, as long as the fully cooked can be.
Question 4: crabs must be alive to steam, dead steam will be toxic? No, dead can also be steamed, mainly fresh. Aquatic products due to high water content, nutrient-rich, and therefore particularly susceptible to corruption and deterioration. Steaming out of the things this flavor and especially obvious, so it must be fresh, so often with live, dead should also generally be used within half an hour.
Question 5: how to remove the crab steamer fishy multi-faceted cooking wine, large onions, ginger and garlic. Are some of the deodorization do meat dishes necessary. Hope to give you some help.
Question 6: how to wash the pot of steamed crabs still have a fishy smell, how can I remove the fishy smell? The pot is filled with 7 minutes full of water, and then cut a few sections of ginger thrown in, boil the water for five minutes, and then the water do not pour, continue to soak for half an hour, and then rinse the pot with cool water on the
Question 7: Steaming crabs is to put a live steam or to kill the steam ah or with the wine drunken dead before steaming ah live, more fresh taste
Question 8: Please ask before cooking crabs to get them dead, how to get the crabs slaughtered there are trick, some people in the cooking or steaming crabs like to kill them first, in fact, just very necessary, only so processed crabs are easy to keep intact, do not fall off the legs. The specific method is to use a long bamboo stick, from the mouth flat inserted to the tail on it.
There will buy back the crab turned over, the crab shell down, stomach up, take a chopstick to the center of the insertion down, that is exactly the crab's heart, so that the crab will die quickly, it can be processed.
Question 9: How to get rid of the fishy odor of hairy crabs Fresh crabs bought back in the water to spit down the dirt, a few drops of sesame oil in the water can help bring out the mud and sand. Use a brush to scrub the crabs clean before cooking. For steaming, make sure to add green onion, ginger, garlic and cooking wine. Some red wine is even better for a more flavorful taste. If you are making fried crabs, be sure to scoop out the gills and guts from the shell.