Portunus crab, like fresh shrimp, is a kind of seafood with less meat and easy to cook. However, due to the thick shell of swimming crab, it is difficult to master the steaming time. If the steaming time is not enough, the crab may not be cooked, but if the steaming time is too long, the crab meat will easily become old and hard due to lack of water.

When steaming Portunus trituberculatus, it is suggested to steam it in cold water, which can reduce the situation of broken legs and lack of pliers, and the steamed crab meat is more tender. The best time for steaming Portunus is about 10 to 13 minutes. After steaming, you can turn off the fire, and then stew the Portunus Portunus with the hot air in the pot for 3 to 5 minutes to consolidate the maturity. It can also make the crab meat absorb water, making it more full and tender.

Selection method of Portunus trituberculatus

1, Squeeze the crab shell: Squeeze the crab shell to see if the crab comes out of the water. Water is mostly empty, not really fat. If there is little water, it means that this crab is really fat.

2. Pinch the crab's feet: You can pinch the crab's middle feet slightly. If you can feel that the muscles inside will contract and be elastic, it means that this swimming crab is not very thin, but should be relatively fat and tender.

3, look at the crab back: the fat and high-quality Portunus crab back is blue and hard.

4, look at the crab navel: fat and high-quality Portunus trituberculatus abdominal navel is generally reddish, the redder the navel crab, the fatter it is.

5, look at the crab cover: look at the crab cover to know the fullness of cream yellow, whether there are yellow and red things on the tips on both sides of the crab cover, the more it proves that it has more cream yellow.

6, look at the crab horns on both sides of the crab shell: holding the crab to the stomach, the horns are white, so it may be fat, gray, mostly thin.