Is it better to steam crabs? The first thing you need to do is to get your hands on some of the most popular products in the world. Crab or steamed to eat better, there is a cage drawer of the kind, is the most authentic, big restaurants are so do. If it is boiled, it will be cheaper those water ah, it is likely that the nutrition and delicious are flowing into the water, that water and can not drink.

First of all, let's introduce the steamed crab. Steamed crab, may be the most widely spread a crab cooking techniques. Without adding any ingredients, the steamed crab retains its pure original flavor and is delicious. Remember to steam the crab with the white belly facing up and the green back facing down so that the steamed crab does not easily leak yellow.

Then we come back to the boiled crab, its flavor is not much different from the steamed crab, but the boiled crab, its meat is more tender. In addition, there is a more obvious difference lies in the salt in the pot. So let's go into detail about how to cook boiled crabs!

1, cleaning. Wash the crab first, you can untie the rope that ties the crab and scrub it carefully with an old toothbrush. If the crab itself looks cleaner, then just rinse it under the faucet.

2. Prepare the water. Pour the right amount of water into the cooking pot, the amount of water can be more, to ensure that it can cover all the crabs. Then, in the water to add "treasure": perilla, ginger, salt, sugar. Then put the tied crabs into the pot.

This is the key difference between boiled and steamed crabs. Steamed crabs are made without any seasoning, completely presenting the original flavor of the crab, with a very light and long lasting taste. Boiled crabs, on the other hand, have salt and sugar added to the water, which on the one hand adds a base flavor to the crabs, and on the other hand also plays a role in suspending the freshness of the crabs, so that the flavor of the crabs has an additional layer. In addition, the perilla and ginger added to the water can play a role in removing fishy and driving away cold.

3. Turn on the fire to cook the crab. About 10-15 minutes of cooking, the crab is ready. You can fish out a crab, pull the tip of its claw, and pull it hard in the opposite direction to see if any crab meat is pulled out with it. If no crab meat is pulled out, the crab is cooked through.

4. Make ginger vinegar. Mix 4 tablespoons of aged vinegar, 2 tablespoons of sugar, 1 tablespoon of cooking wine, and 1 tablespoon of soy sauce or soy sauce, then put it in a steamer and heat it for a while. Once heated, take a juicy young ginger, cut it into julienne strips or minced ginger, and mix it into the vinegar. In this way, a dish of delicious ginger vinegar is finished.

Boiled crabs have a delicious flavor and the meat is tender and delicate. Due to the addition of salt and sugar in the water, the flavor of the crab meat will be slightly with some underlying flavor, and its freshness will be more comprehensively stimulated, just as we usually cook with sugar to suspend the freshness, which is the same function.

In addition, the ginger and perilla added to the water can well remove the crab's inherent aquatic fishy flavor, and drive away the cold and warm the stomach, conducive to health. The delicious crab meat, dipped in some strong ginger vinegar, the flavor is excellent!