The crab itself is tender and delicious, and it doesn't need to be seasoned. It is a natural meal.
However, besides steaming, I especially like another way to eat-boiling.
Compared with steamed crabs, boiled crabs can make crab meat more tender and juicy, taste better and soft, and have a slight fragrance, while retaining the original flavor. This way of eating is also very suitable for crabs.
Let me share the specific practice of boiling crabs!
Cooking method of boiled crab 1. First, wash the crab clean and tie it firmly with a rope to avoid excessive struggle of the crab during cooking.
2. Put the hairy crabs with their backs facing down and their bellies facing up in a boiling pot, add some water, and add ginger, salt and sugar. Ginger slices can play the role of removing fishy smell and driving away cold. Salt and sugar add a faint bottom flavor to crabs, and can also play the role of catching umami.
3. Cook the crab on fire, and it takes about 18 minutes. If you are not sure whether the crab is ripe, you can take a crab out and hold its claw tip and pull it in the opposite direction. If no crab meat is pulled out, it means it is ripe.
4, cooked crabs should be enjoyed while hot, don't forget to match ginger vinegar!
Compared with steamed crab, the boiled crab meat is obviously more moist, the entrance is tender and juicy, and there will be no dry feeling. Moreover, a little salt and sugar in the water can add a faint bottom flavor to the crab meat, which further highlights its delicacy.
If you are tired of eating traditional steamed crabs, try this boiled crab!
According to the determination, the content of protein is as high as 18% or more, which is close to that of many kinds of fish and shrimp, but lower than that of chicken, lean pork and lean beef.
The protein of crab meat also contains a variety of amino acids, which have high overall nutritional value, among which glutamic acid, glycine, alanine and other amino acids are high, which has a great relationship with the delicacy of crab meat;
In addition, crab meat is low in fat, high in omega-3 and omega-6 essential fatty acids and rich in calcium, iron, zinc, phosphorus and other minerals.