Is Portunus Portunus cooked after steaming 15 minutes? It depends on the size of the swimming crab. Small Portunus usually steam for 15 minutes, while large Portunus may take longer, about 20 minutes.
In fact, the shell of Portunus trituberculatus is not particularly hard, so it is best to steam it in a pot for 15 to 20 minutes. If the cooking time is short, the meat in the swimming crab may be undercooked, which will smell fishy and may cause harm to the body after eating. If the steaming time is too long, the meat of swimming crab will get old after eating, and there will be more firewood. It is suggested that 15-20 minutes is the best steaming time.
Take paired swimming crabs as an example. Generally, they are cooked in a steamer and steamed for about 10 minutes. It takes about 12 to 15 minutes for Portunus trituberculatus to be cooked and steamed. Swimming crabs weighing more than four or two should be boiled and steamed for about 18 minutes. Only in this way can we eat delicious Portunus!
Can swimming crab steam 15 minutes kill parasites? It can kill parasites.
Under normal circumstances, parasites can be killed in a few minutes at 70℃, while the highest temperature of steamed crabs can exceed 100℃, which can completely kill parasites in a short time. Take clonorchis sinensis cysticercosis as an example. Death in hot water at 90℃ 1 s, 3 seconds at 75℃, 6 seconds at 70℃ and 0/5 seconds at 60℃ respectively.
But different temperatures kill different parasites, but when crabs are steamed for 15 minutes, there are absolutely no parasites. If infected with parasites, there will be fever, chills, rash, joint pain and other symptoms. There are also symptoms such as abdominal pain, diarrhea, headache, nausea and vomiting, which should be treated in time. Blood and stool examination should be carried out, and timely treatment should be given after diagnosis.
The correct way to steam Portunus: 4 Portunus, cooking wine, ginger and mature vinegar.
Manufacturing steps:
1. Wash the bought crabs with a brush first, and then insert scissors (or barbecue sticks, as long as there are suitable tools) into their mouths, so that the crabs will die when steaming in the pot and will not lose their legs. Then cut the rubber band with scissors. Rubber bands will have a strong rubber smell when heated, which is harmful to health.
2. Add a proper amount of water to the pot and pour in a little cooking wine.
Crabs should be cooked in cold water and heated slowly to avoid the sudden increase in temperature when hot water enters the pot, so that the crab meat shrinks and becomes less tender.
3. Add a few slices of ginger, cooking wine and ginger to deodorize when steaming crabs; You can also turn it into beer, and the effect of removing fishy smell is also very good.
4. Put the crab navel up into the pot, cover the pot, bring to a boil with high fire, turn to medium heat 12 minutes, turn off the fire and stew for 2 minutes, and take it out.
The steaming time of crabs should be adjusted according to the size of crabs. Usually 10 minute needs about 3 ounces of steam, 12 minute needs 4 ounces to half a catty of steam, and 14 minute needs more than half a catty of steam. Do not steam for too long. Crabs are not tender.
Now to sum up, when steaming crabs, crabs should be treated with tools in advance. After the crab dies, you can put it in the pot so that the crab won't fall off its leg. It is best to steam crabs in cold water. In addition, crabs should be placed in the pot with their navel up. Do not steam for too long. Pay attention to these four points. Steamed crabs are tender, do not lose their legs, do not flow yellow, and are more comfortable to eat.