When steaming crabs, the whole live crabs are usually steamed in a pot. When the steaming pot boils and then put the crabs in, first steam on high heat for about 5 minutes, then change to low heat and continue to steam for about 15 minutes, this time exactly how long to steam depends on the size of the crab, 15 minutes is also an estimate of the time.
Different ways to steam crabs
Practice 1:
1, clean crabs.
2, ginger peeled and minced.
3, prepare seasoning.
4, ginger minced pour old vinegar.
5, cold water on the steamer, the ginger and green onions on the crab, to the crab to the point of cooking wine.
6, high heat 15 minutes off the fire.
Practice two:
1, the crab first crab pincer break off, with a tool will be the crab pincer shell cracked (this step is to eat crab pincer when convenient, or teeth bite off the bite is not open).
2. Use a used toothbrush to brush the crab clean.
3, and then the crab cover open.
4: Split the body in half.
5: Mince the garlic.
6: Sprinkle the minced garlic over the crab.
7: Steam the crab in a pot over high heat for 15 minutes.
Practice 3:
Materials: 1000 grams of crab, 15 grams of yellow wine, 30 grams of ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, sugar monosodium glutamate a little.
Practice:
1, put the ginger powder in a small bowl, add the pre-boiled soy sauce, sugar, monosodium glutamate, soy sauce, yellow wine, sesame oil, and stir together into a sauce.
2, another small bowl, put the right amount of 'vinegar spare.
3, the crab with water to wash (pay special attention to brush clean its shell and the gap between the legs and claws, as well as the big ao on the fluff, into the steamer in a large bowl, turn on the high heat, steaming for 15-20 minutes, until the crab shell from the hairy green to bright red, when the crab meat is ripe, take out.
4. Serve with sauce and vinegar.
Practice 4:
Materials: 1 crab, 4 eggs, garlic. Water 400 ml, half a tablespoon of salt.
Practice:
1, clean the crab, remove the shell and sandbags and other dirt.
2, from the root of the crab's feet cut into six sections, large crab feet a stream, small crab feet two for a stream, the crab shell is not cut, to be used.
3, garlic peeled and cleaned standby.
4, sit in a pot on the fire, add water to boil, put the crab, plus garlic cloves, salt cooking blanching, fishing drained.
5, eggs knocked into a bowl, beaten, stirred into egg liquid.
6, blanch crab water out of the egg liquid 1, 5 times, cool, pour into the egg liquid, once again well stirred.
7, blanched crab pieces arranged whole crab look, placed on top of the egg custard.
8, steamer on the fire, add water to heat, put the crab eggs, cover the pot to medium heat steaming.
9, turn off the heat, simmer for 3 minutes and then open the lid, put in the complete crab shells, simmer until browned.
3 tips for steaming crabs
1, first of all, give the crabs a salt bath, soak the crabs in salt water for half an hour, so that you can spit out some of the dirt in the body of the crabs, but also so that the steamed crab meat is more tender and tastes fresher.
2, after soaking also have to rub a bath, with a used small toothbrush to the crab cover, crab legs around the brush clean, so eat more hygienic some.
3, on the pot also have to let the crab to a comfortable position, lying steam. Put the crab belly up, so steamed, crab belly full contact with the steam, can be sterilized, the crab cooked fast. In addition, this steamed out of the crab is not easy to drop claws, crab body intact, color red and bright, so on the table to have appetite.