Steamed crab,
is a traditional Han Chinese dish in the south of the Yangtze River. This dish crab original shape original flavor, color orange, crab meat is delicious, rich in nutrients. Belongs to the steamed seafood dishes, known for its mellow flavor and rich nutrition. Produced in Anfeng Town, Xinghua City, Jiangsu Province.
Step 1
1. Brush the body and legs of hairy crabs carefully with a brush; tie the legs and body of crabs together with a straw rope and put them into the steaming compartment.
2. Add water to the steamer and place it on a high flame. After boiling, put on the steamer frame and steam the hairy crabs for about 15 minutes until the crab shells are red and the crab meat is cooked through, and then put them on a plate.
3. In the process of steaming crabs, put light soy sauce into a small pot and cook for 1 minute, then pour it into a small bowl with sugar, cooking wine and sesame oil and mix well. Pour the vinegar into another small bowl with the grated ginger and mix well.
4. Serve with soy sauce and ginger vinegar plates, dipping the crab meat into the soy sauce and ginger vinegar while peeling.
Step 2
1. Prepare the crab. Freeze for 15-20 minutes, remove claws, gills and guts.
2. Combine a small cup of sauce. Pour into the crab's armor. Mix a little bit of the ingredients of the crab. Then pour over the crab meat.
3. In a pot, add some water and place a steamer rack in the center. Bring the water to boil. Put the plate of crab in the iron pot. Steam for 8 to 10 minutes.
Step 3
Steaming hairy crabs[3]
Main ingredient: hairy crabs
Supplement: vinegar, shaoxing wine, ginger, salt
1. Peel the fresh ginger, partly cut a large piece, and partly chopped into minced ginger for use.
2. In order to get rid of the fishy odor to the crab, use the ginger slices yard on the steam drawer.
3. Marinate the crabs in shaoxing wine and place them on the steamer drawer.
4. Put a piece of ginger on the top.
5. Steam the crab for 10 minutes.
6. Ginger will be used in the big red Zhejiang with vinegar and a little salt to make ginger vinegar sauce to remove fishy and unctuous