How to wash crabs _ How to steam crabs:

Raw materials: crabs;

Ingredients: water, onion, vinegar, soy sauce, etc.

Exercise:

1, originally bundled.

2. Poke down from the crab's mouth with chopsticks, move a little left and right, and the crab will die. Cut off the rope that binds the crab after death.

3, washing crabs, after many experiments, toothbrush is the best. The underarm (the part between the foot and the shell) must be cleaned.

This small lid should be opened and cut off.

5. Then cut this place down.

6. After cutting, peel it off.

7. This thing is the crab's gills, which is very important for crabs (respiratory organs) and not important for us (inedible), so cut it and throw it away.

9. Put the washed crabs in the steamer. Put a glass of water in the outer pot.

10, put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir. Take another small bowl and put vinegar for later use;

1 1. Put the crab into the cage and steam it on high fire for 15-20 minutes until the crab shell is bright red and the crab meat is cooked, then take it out. Bring oil and vinegar when serving.

12, table delivery.

Tips:

1. When steaming, the feet are up, so that the crab juice will not flow out. If you want to cook red rice cakes, it's just the opposite, with the back facing up, so that the juice will flow out and be absorbed by the rice.

2, crab meat is quite easy to cook seafood, so let the crabs go through the oil pan first, so that the gravy can be sealed and not lost. But the time should not be too long, otherwise the meat will be too old and the gravy will be gone.

3. River crabs must not eat the dead and the newly dead. Keep an eye on the merchants' hands when buying, and be sure to buy those fierce ones. Histamine acid in dead river crabs will slowly release toxins and cause poisoning, so be especially careful.

4, you can put some chopped onion for decoration. Chopped onions will bend when dipped in water, so they will look better when scattered.

Healthy eating:

1, suitable for traumatic injury, fracture, blood stasis, swelling and pain, postpartum placenta residue, inability of pregnant women to give birth, and retention of afterbirth, especially crab claws;

2. People who usually suffer from spleen and stomach deficiency and cold, thin stool, dull abdominal pain, cold and cold, persistent wind disease and intractable skin itching are not suitable for eating;

3, menorrhagia, dysmenorrhea, pregnant women do not eat crabs, especially crab claws.