Soak the hairy crabs in clean water for 2 hours, and then brush them with a toothbrush for later use.

Add about 3 tablespoons of red Zhejiang vinegar to the pot, add chopped Jiang Mo and 1 tablespoon of clear water to boil, then add a little sugar and turn it to a low heat to make a sauce (crabs belong to cold sauce vinegar, which can neutralize the coldness). How to steam crabs to taste good?

Put a little water in the pot, add 2 slices of ginger and a little yellow wine, boil and add crabs, and steam over high fire for 15 minutes. Turn the crab upside down when steaming the crab, so that the yellow of the mother crab will not flow out! )

If you want to eat more on the premise of keeping healthy, you can properly use spicy ingredients with certain medicinal effects such as shredded ginger and garlic, and steam them together; Or add yellow wine when cooking crabs, which not only keeps the original flavor of crab meat, but also is not too cold.

2. How to steam crabs with yellow wine

Ingredients: 6 crabs

Seasoning: yellow wine, scallop sauce, ginger, vinegar, sugar, sesame oil and cotton thread.

Practice: prepare crabs; Soak crabs in clear water, and then wash them with a brush; Prepare cotton thread and bind crabs; All tied up; Put half a bowl of yellow rice wine in the pot, add some water and ginger slices, and put them in the steamer; Put the crab on the steamer, with the bottom of the crab facing up, and fire; Steam in water for about 10 minute, turn off the fire and stew for 3 minutes; Take out that cut cotton thread, and setting the plate; Use fresh shellfish sauce, Jiang Mo, vinegar, sugar, sesame oil and other favorite seasonings to make a dip, and you can eat it. How to steam crabs to taste good?

3. How to steam crabs The ancient method of steaming crabs with glutinous rice

Ingredients: crab150g, glutinous rice 400g and soup 800g.

Seasoning: 2g of salt, 0g of cooking wine10g, 5g of green onion.

Practice: clean the crabs and soak them in salt water for 2 minutes; Wash onion and cut into fine powder; Wash the glutinous rice, drain the water, and soak it in the soup cooked with old hen and ham for one hour; Put the glutinous rice and crab together in a plate, steam it in a steamer for 20 minutes with slow fire, take it out and sprinkle with chopped green onion. The delicacy of crab meat and crab juice permeates into glutinous rice, which is full of flavor.

How to choose crabs

Look at the crab shell. All the shells are dark green with light, which are thick and strong; The back of the shell is yellow, mostly thin.

Second, look at the navel. The navel protrudes, and one ship is full of fat and fat; Most of the dents are short of fat.

Third, look at the claws. All the hairy feet are old and healthy; However, if the pincers have no fluff, the body will be soft.

Fourth, look at vitality. If the crab is turned over with its abdomen facing the sky, it can be quickly turned back with a stinger, which has strong vitality and can be preserved; Those that cannot be turned back have poor vitality and cannot be stored for a long time.

Fifth, look at the male and female. Female crabs are picked in August and September of the lunar calendar, and male crabs are chosen after September, because the gonads of male and female crabs are mature at these two times, and the taste and nutrition are the best. Careful study and reference to this "five views" can select high-quality crabs from many crabs.