Portunus can be cooked or steamed, depending on personal taste.
In life, boiled or steamed Portunus can be used. Both of them are common eating methods of Portunus trituberculatus, but compared with boiling, the nutritional loss of Portunus trituberculatus during steaming is not serious. If you don't pay attention to the cooked Portunus, it will easily lead to the loss of nutrients, thus reducing the nutritional value and edible value of Portunus. Steaming or cooking Portunus trituberculatus is a common classic eating method, but when cooking Portunus trituberculatus, hot water should be put in the pot, so that Portunus trituberculatus has delicious meat and little loss of nutrients. Whether you choose to steam or cook, you need to clean the swimming crab first, and then tie the crab feet with ropes to prevent them from falling off during cooking, so that the umami and nutrition of the swimming crab will be lost.
If you like to steam Portunus, put Portunus belly up in a steaming tray, add a few slices of ginger to remove the fishy smell and let it cool. Wait for the steamer to boil, then steam in the steamer for about 10 minutes (the specific time depends on the size of the swimming crab). The steamed Portunus crab meat is tender, but it will not be cooked in a short time, and it will get old after a long time.
The correct way to boil Portunus trituberculatus is to put hot water into a pot, add a proper amount of water and a few slices of ginger, and boil it, then put the bundled Portunus trituberculatus into it and cook it with high fire 15 to 20 minutes. The exact time also depends on the size of the swimming crab. If Portunus trituberculatus is put into a pot in cold water, the meat of Portunus trituberculatus will be easily aged due to long heating time, and the umami and nutrition will be lost in the water.
Common practices of swimming crab There are two common cooking methods of swimming crab: steaming and boiling radish soup.
Steamed Portunus: Wash the crab, slice it with an oblique knife, cut it into small pieces, and cut the crab feet into sections. Put tofu granules or thousands of rolls in a dish, then put chopped crabs in it, add ginger slices, mushroom slices, onion slices, old wine, soy sauce, monosodium glutamate and chicken oil, and steam in a cage for 3 to 5 minutes.
Portunus crab boiled radish soup: washed crab, cut into 6 sections. Cut the white radish into pieces and cook in water for 3 minutes. Take out the oil, ginger slices, 2 garlic seeds and onion slices, stir-fry in the pot, add the old wine and clear soup, and boil. Put the cooked radish in the pot and stew until the radish is soft. Then put the cut crab into the pot, add salt and chicken essence to taste, cook for 1-2 minutes, then add mustard and a little chicken oil.
How to choose Portunus trituberculatus 1? Look at the color.
You should choose a blue-gray shiny shell, a white belly and a big head to buy Portunus. This kind of swimming crab has a lot of meat.
weigh
Weighing two Portunus crabs with the same volume, and then choosing the heavier one, it can be seen that the meat quality of Portunus crabs is very thick.
Check the energy
When choosing swimming crabs, try to choose energetic crabs, which means they are fresh and the meat will be more delicious.