Boil the water until it boils. Put the washed crabs in a steamer, and add the chopped onion and ginger slices, which can not only remove the fishy smell, but also keep the crabs fresh. Generally, crabs weighing more than half a catty (250g) need to be steamed for about 20 minutes, crabs weighing about six ounces (300g) need to be steamed for 25 minutes to be completely sterilized, and crabs weighing less than half a catty only need to be steamed for 12 minutes after the water is boiled.
When eating crabs, it is better to use old vinegar mixed with shredded ginger as the dipping sauce for crabs to eat crab meat and crab yellow, and it will be more delicious if it is accompanied by good carved wine. Washing your hands with lemonade after eating crabs can remove the smell of crabs and leave a lingering fragrance. Drinking a cup of ginger tea after a meal can warm the stomach, calm the coldness of crabs and help digestion.
The cooking time of crabs is generally about 20-30 minutes.
Taking the red crab shell as the steaming standard, I have the following suggestions when cooking crabs:
1, tie the crab legs before steaming, otherwise it will easily fall off;
2. When cooking crabs, you can also add chopped green onion parsley, cooking wine, garlic and other seasonings;
3. It is not advisable to open the lid during cooking, and it should be steamed thoroughly at one time, otherwise it will affect the taste of the crab.
4. In the steaming process, ginger can be chopped and diced and put into vinegar. After steaming, it can be eaten with vinegar.