When steaming crabs, the whole live crab is usually steamed in a pot. After the steamer is boiled, add crabs, steam on high fire for about 5 minutes, and then continue steaming on low fire 15 minutes. The specific steaming time depends on the size of the crab, and 15 minutes is also the estimated time.
Different methods of steaming crabs
Exercise 1:
1, wash crabs.
2, ginger peeled and chopped.
Step 3 prepare seasoning.
4. Pour the mature vinegar into the Jiang Mo.
5. Steam in cold water, put ginger slices and onions on the crab, and order some cooking wine on the crab.
6. The fire was extinguished within 15 minutes.
Exercise 2:
1. Crabs will break off their claws first, and then clamp their shells with tools (this step is convenient for eating crab claws, otherwise their teeth will not open).
2. Brush crabs with a waste toothbrush.
3. Uncover the crab cover.
4. Divide your body in two.
5. Cut garlic.
6. Sprinkle minced garlic on the crab.
7. Steam on the pot 15 minutes.
Exercise 3:
Ingredients: crab1000g, yellow wine15g, Jiang Mo 30g, soy sauce 20g, sesame oil15g, balsamic vinegar 50g, and a little sugar monosodium glutamate each.
Exercise:
1. Put Jiang Mo in a small bowl, add the cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make the sauce.
2, take a small bowl, put the right amount of' vinegar' for use.
3. Wash the crab with clear water (pay special attention to brush off the gap between its shell and leg claws, and the fluff on the big claws, put it in a large bowl in a steamer, turn on high heat, steam for 15-20 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is ripe.
4. Bring sauce and vinegar when serving.
Practice 4:
Ingredients: 1 crab, 4 eggs, garlic. 400 ml of water and half a spoonful of salt.
Exercise:
1, clean up crabs, shells and sandbags.
2. Cut six sections from the root of the crab foot, one for the big crab foot and two for the small crab foot. Do not cut the crab shell for use.
3, garlic peeled and washed for use.
4. Ignition in the pot, add water to boil, add processed crabs, add garlic cloves and salt to boil and drain.
5, eggs into the bowl, break up, stir into egg liquid.
6. The water for boiling crabs is 1, 5 times that of egg liquid, and the air is warm. Pour in the egg liquid and stir thoroughly again.
7. The baked crab looks like a whole crab and is placed on the custard.
8. Put the steamer on the fire, add water to heat it, add crab roe, cover the pot and turn to medium heat for steaming.
9. Turn off the fire, simmer for 3 minutes, then open the lid, add the complete crab shell, and simmer until it changes color.
Three skills of steaming crabs
1. First, give the crab a salt bath, soak it in salt water for half an hour, and let some dirty things in the crab spit out. The steamed crab is tender and fresh.
2. Take a bath after soaking, cover the crab with a used small toothbrush and brush around the crab legs, so that it is more hygienic to eat.
3, on the pot, you have to let the crab come to a comfortable posture, lie down and steam. Put the crab belly up and let the crab belly fully contact with steam, which can sterilize and disinfect, and the crab will cook quickly. In addition, steamed crabs are not easy to lose their claws, and their bodies are intact, their colors are ruddy and bright, and they have an appetite when they are served.