Steamed crabs retain the essence of the original flavor, so they are very popular with foodies. Steamed crabs seem simple, but they are actually very particular. Temperature and time should be controlled well, otherwise it will destroy the delicacy of crabs.
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The choice of crabs
High-quality hairy crabs have four characteristics: green back, yellow hair, golden claws and white belly. The back is bright and shiny, with good hardness; Open the navel and you can see that it is full of red. The deeper the two red spots on the abdomen, the fatter the crab roe and crab paste.
Careful selection of crabs requires "five looks": a look at the crab shell. All shells are dark green with light, thick and strong; The back of the shell is yellow, mostly thin. Second, look at the navel. The navel protrudes, and a boat is fat; Most dents lack fat. Third, look at the claws. All hairy feet are old and healthy; However, if the pliers have no fluff, the body will be soft.
Fourth, look at vitality. If you turn the crab upside down, you can turn it back quickly with a stinger, which has strong vitality and can be preserved; Irreversible vitality is poor and cannot be preserved for a long time. Fifth, look at men and women. Female crabs are picked in August and September in the lunar calendar, and male crabs are selected after September, because the gonads of male and female crabs are mature and the taste and nutrition are the best.
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