Portunus crab contains a certain amount of crab roe, which can flow when it is immature. Therefore, after the swimming crab is cooked, the crab yellow may flow out from the back of the ass to form a yellow substance, and this swimming crab is edible.

If there is a lump of yellow substance when the swimming crab is still alive, then the swimming crab belongs to the "egg crab", and the yellow substance behind it belongs to the fertilized egg sac, which tastes bad and generally needs to be removed and cannot be eaten.

2. How to prevent yellow when steaming Portunus? 1. Boiling in cold water: If you want to avoid crab roe flowing out when steaming Portunus, it is suggested that you can boil Portunus in cold water. If Portunus trituberculatus is added after hydrothermal treatment, it will expand and contract when heated suddenly, and crab roe may flow out.

2. Put the back of Portunus trituberculatus down: In order to prevent the crab roe from flowing out, the hands and feet of Portunus trituberculatus can be fixed first, and then the back of Portunus trituberculatus can be steamed down, which can also effectively prevent the crab roe from flowing out.

Whether the steamed swimming crab is boiled in cold water or hot water is generally recommended.

It is generally recommended to steam Portunus with cold water. This is because cold water can make the swimming crab slowly heated with the increase of water temperature, which can not only prevent the crab yellow from flowing out due to heating, but also avoid the loss of water in the swimming crab meat caused by high temperature. In addition, cold water can also lock the savory taste of crab meat, and crab legs are not easy to fall off, which will be more delicious.

4. How long does it take to steam Portunus? The best time is 10- 15 minutes or so.

Portunus trituberculatus is very tender and delicious. Mainly used for steaming, steaming time should not be too long, so as not to affect the taste and nutritional value of Portunus trituberculatus.

Generally speaking, it is suggested that the steaming time can be selected according to the size and quantity of swimming crabs. For Portunus trituberculatus of general size and quantity, it is suggested that SAIC should steam for about 10- 15 minutes. When steaming Portunus trituberculatus, appropriate amount of cooking wine, ginger slices and onion knots can be added to the water, which can inhibit the fishy smell and enhance the umami flavor.