How to steam crabs: Steamed crabs Ingredients: 1000 grams of crab; accessories: 15 grams of rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little each of sugar and MSG, 15 grams of sesame oil, and 50 grams of balsamic vinegar.

Production process: 1. Rinse the crabs with clean water and add an appropriate amount of salt to the crabs to make them taste better.

3. Place it in a container; 4. Put the minced ginger in a small wine bowl, add cooked soy sauce, sugar, MSG, rice wine, and sesame oil and stir; 5. Take another small bowl and add vinegar for later use; 6.

Put the crabs in the cage and steam them for 15 to 20 minutes, until the crab shells turn bright red and the crab meat is mature.

7. Take out the pot.

Transfer to a plate and serve with oil and vinegar to taste.

Health effects: clear away heat and detoxify, replenish bones and marrow, nourish muscles and bones, activate blood circulation and eliminate phlegm, remove dampness and reduce jaundice, sharpen limbs and joints, nourish liver yin, and replenish gastric juice.

Nutritional value of crabs: Crabs are cold in nature and salty in taste.

Returns to liver and stomach meridian.

It has the effects of clearing heat and detoxifying, replenishing bones and marrow, nourishing muscles and bones, and activating blood circulation.

Suitable for congestion, jaundice, waist and leg pain, and rheumatoid arthritis.

Crab is rich in protein and trace elements, which has a good nourishing effect on the body.

Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the recovery of tuberculosis.

Contraindications: stomach cold, ulcers, colds, pregnant women, and dysmenorrhea.