How much water should be put in the rice cooker to steam crabs, usually at least at the lowest water level. If you put too little water, it will easily lead to dry burning. If you put too much water, the steaming time will be longer, mostly above the lowest water level, probably not more than two bowls of water.
You can use a rice cooker to steam crabs, but if there are other better tools, it is recommended to use other tools.
1. It takes two minutes to cook crabs in a bowl than in a steamer directly, but the interval between cooking in a rice cooker is too short to put the bowl in a bowl.
2. Steamed crabs are best steamed at high temperature. The maximum power of rice cookers is 800W- 1000W, and the firepower is slightly less than that of induction cookers and gas stoves. But steaming is absolutely no problem.
The specific method of steaming crabs with rice cooker Ingredients: 6 crabs, ginger 1 root, onion 1 root, light soy sauce 1 teaspoon, 2 teaspoons of balsamic vinegar, sesame oil 1 teaspoon, and white sugar 1 teaspoon.
Steps:
1. Pour proper amount of purified water into the inner container of the rice cooker to make the water level reach the lowest level.
2. Put ginger slices and cooking wine into water, start the "nutrition steaming" procedure, and then boil the water.
3. After cleaning the crab, put it belly up in the cooking pot of the rice cooker.
4. Then put the steamer into the inner liner of the rice cooker.
5. Close the lid quickly, continue the "nutrition steaming" procedure, and steam for 15 minutes.
6. Prepare to dip when steaming crabs. Chop ginger, chop onion, cut onion into sections, put into a pot, add 1 tablespoon of soy sauce, 2 tablespoons of balsamic vinegar, a little sugar and sesame oil, and then add a proper amount of water and stir well.
7. After fifteen minutes, the legs of the steamed crabs will not turn yellow.
8. Take out the steamed crab, put it on a plate and put it on the table. When eating, first open the triangular cover on the crab belly, then open the crab shell, and you can see the crab yellow. Before eating, please carefully remove inedible parts, such as crab intestines, crab cheeks, crab stomachs and crab hearts.
Precautions for steaming crabs in rice cookers 1. Cook a pot in cold water. Cold water steaming can better lock the umami taste of hairy crabs. The steam generated when cold water is heated makes the crab meat steamed, making the meat more tender and tender, and the crab legs are not easy to fall off during cooking.
The time is ripe. In order to ensure the delicacy of hairy crabs, the steaming time should not be too long, preferably 15-20 minutes, which can sterilize and kill parasites and ensure the taste of hairy crabs.
The crab doesn't need to untie the tied rope, just wash it with a small brush and put it on the abdomen. Steam is used to prevent the pliers from breaking when heated.