The steamed crab retains the essence of the original flavor, so very popular with foodies, steaming seems simple, in fact, there is a lot to talk about Oh! Fire, time need to master, otherwise it will destroy the crab's delicious.
The crabs with water rinse clean to the pot inside the water steaming, martial arts fire will boil the water and then wait for a twenty-minute look can be out of the pot, if it is the head of the larger crabs, you can extend the time of steaming a little bit, to ensure that the parasitic eggs will be completely eliminated.
Steamed crab practice
Main ingredient: 400 grams of green crab,
Seasoning: 10 grams of green onion, 10 grams of ginger, 5 grams of vinegar
Practice
1, green onion washed and cut into green onion; ginger washed and sliced, and then half of the ginger slices into the ginger minced;
2, first of all the creamy crabs slaughtered, the crab claws cut off, and then cut into pieces of the heart of the crab, and then cut the crab heart, and then cut into pieces of the heart of the crab. And will be cut into two sections of the crab chelae pat crack, and then the crab cover chopped into small pieces of round vegetables;
3, laid on the plate, laying, the first crab chelae on the bottom of the plate, and then crab heart piece by piece rows of crab chelae around laying as a round, and will be placed on the top of the crab cover, with the crab roe grain by grain placed in the heart of the crab, and then put the remaining roe on the crab cover of each small piece of the crab;
4, plus the raw green onions, ginger, put into a cage steam until ripe;
4, plus raw scallions, ginger, into a cage steamed;
5, and will be placed into a cage, and then put into a cage, and then put into a cage.
5. Discard the ginger and green onion, and serve with ginger paste and zhejiang vinegar.
How to choose the cream crab
According to the people who know how to introduce, the fine selection of crab to "five look":
A look at the crab shell. Where the back of the shell is black-green, with a bright light, are meat thick and strong: the back of the shell is yellow, most of the thinner and weaker.
Two look navel. Navel convex out, a cream fat fat full; concave in, most of the fat body insufficient.
Three look at the chelipeds. Where the chelipeds on the fluffy tufts, chelipeds old healthy. And the chelipeds are not downy, the body is soft.
Fourth, look at the vigor. The crab will be turned over, abdomen to the sky, can quickly turn back with the stinging foot flick, strong vigor, can be saved. If you can't turn it back, the vigor is poor and you can't store it for a long time.
Fifth, look at the male and female. The female crabs are selected in the eighth and ninth months of the lunar calendar, and the male crabs are selected after the ninth month, because the gonads of the male and female crabs are mature at these two times, and the taste and nutrition are the best. By carefully studying and referring to these "five looks", you will be able to pick out quality crabs from a large number of crabs.