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How to adjust the dipping sauce of crabs
Zhenjiang balsamic vinegar is the best choice for ginger vinegar with steamed crabs, followed by aged vinegar. If there is no aged vinegar, rice vinegar can only be used, but rice vinegar is definitely the next choice for ginger vinegar. If there is no rice vinegar, then choose white vinegar helplessly.

What if there isn't even white vinegar? You'd better not make this ginger vinegar juice. It's made for nothing. It's better to eat steamed crabs directly, or you can choose to let them go.

The preparation of ginger vinegar juice for steamed crabs is actually very simple:

Raw materials: 1g of Zhenjiang balsamic vinegar, 2g of Jiang Mo, 5g of sugar and 3g of yellow wine.

steps: put all the above seasonings in a small pot, boil them and let them cool.

Reminder:

1. Because Zhenjiang balsamic vinegar will be more sweet, you don't need to put too much white sugar. If you use aged vinegar, you should put a little more white sugar, because it will also rob the crab of its umami flavor.

2. Friends with heavy tastes can also put some light soy sauce, but personally, it is best not to put other seasonings, because they will rob the crab of its delicate flavor, especially the minced onion and garlic and sesame oil.

Say a few more words:

1. If you buy more crabs and can't eat them all at once, you can keep them in the refrigerator for a few days. There is no problem at all, except that the crabs will become thinner and not fat enough.

2. Before preparing steamed crabs, it's best to soak them in clear water for several hours in advance, change the clear water three or four times in the middle, let them vomit the mud in their stomachs, and finally scrub the shells clean.

3. First, boil the water in the steamer, and then put the crabs in it. Usually, it takes about 1 minutes to steam with strong fire, and the steaming time should be appropriately extended for larger ones.

How long does it take to steam crabs

Because crabs grow in mud, they often carry some toxins in their bodies. In order to prevent these pathogenic microorganisms from invading the human body, they must be steamed and cooked thoroughly when eating crabs. The time of steaming crabs is arranged according to the size of crabs. Generally, crabs with a large size can kill all parasites in crabs by adding crabs after the water is boiled, keeping the water boiling and steaming for another 2 minutes. However, if you encounter a bigger crab, you need to increase the time as appropriate.

3 tips for steaming crabs

There are 3 tips for steaming delicious crabs. If you like eating crabs, please learn quickly!

1. First of all, give crabs a salt bath and soak them in salt water for half an hour, so that you can spit out some dirty things in the crabs, and the steamed crabs are more tender and delicious.

2. After soaking, you should take a bath, and brush the crab cover and crab legs with a small waste toothbrush, so that it is more hygienic to eat.

3. When the pot is served, let the crab take a comfortable posture and lie down to steam. Put the crab belly up, so that the crab's abdomen is fully exposed to steam, which can sterilize and disinfect, and the crab is cooked quickly. In addition, the steamed crab is not easy to lose its claws, and its body is complete and its color is ruddy and bright, so that it has an appetite when served!