In general, there are many ways to steam crabs. Different ways will use different heat, sometimes with big fire and sometimes with small fire, depending on how everyone steamed crabs. Of course, most of them use a big fire first and then a small fire.

when steaming crabs, the whole live crabs are usually steamed in a pot. After the steamer is boiled, put the crab in, steam it on high fire for about 5 minutes, and then steam it on low fire for about 15 minutes. The specific steaming time depends on the size of the crab, and 15 minutes is also the estimated time.

Different methods of steaming crabs

Method 1:

1. Wash crabs.

2. Peel and chop ginger.

3. Prepare seasoning.

4. Pour the old vinegar into the minced ginger.

5. Steam in cold water, put ginger slices and onions on the crab, and add some cooking wine to the crab.

6. The fire goes out in 15 minutes.

Method 2:

1. First, the crab breaks off the crab claws, and then uses tools to clamp the shell of the crab claws (this step is convenient for eating the crab claws, or the teeth will not be broken).

2. Brush the crabs with waste toothbrushes.

3. Uncover the crab cover again.

4. Divide your body in two.

5. Chop garlic.

6. Sprinkle chopped garlic on crabs.

7. Steam for 15 minutes.

Method 3:

Materials: 1g crab, 15g yellow wine, 3g Jiang Mo, 2g soy sauce, 15g sesame oil, 5g balsamic vinegar and a little sugar monosodium glutamate.

Practice:

1. Put Jiang Mo in a small bowl, add previously cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make a sauce.

2. Take another small bowl and add a proper amount of vinegar for later use.

3. Wash the crab with clear water (pay special attention to brush the gap between its shell and legs and claws, and the fluff on the big claw, put it in a large bowl in a steamer, turn on high heat, steam for 15-2 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is ripe.

4. Bring sauce and vinegar with you when serving.

Method 4:

Materials: 1 crab, 4 eggs and appropriate amount of garlic. 4 ml of water and half a spoon of salt.

Practice:

1. Clean crabs, remove shells and sandbags.

2. Cut the crab's feet into six sections, one for the big crab's feet and two for the small crab's feet, and the crab shell is not cut for later use.

3. Peel and wash garlic for later use.

4. ignite in a pan, add water to boil, add the processed crabs, add garlic cloves and salt to boil and blanch, and drain.

5. Knock the eggs into the bowl, break them up and stir them into egg liquid.

6. The boiled crab is 1-5 times as much as the egg liquid, and then it is cooled, poured into the egg liquid, and fully stirred again.

7. Baked crab pieces are placed like whole crabs and placed on top of the egg custard.

8. Set the steamer on fire, add water to heat it, add crab eggs, cover the pot and turn to medium heat for steaming.

9. Turn off the fire, stew for 3 minutes, then open the lid, put in the complete crab shell, and stew until it changes color.

3 tips for steaming crabs

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

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.