Question 1: How long to steam crabs is basically 15-20 minutes.

The following are the methods and precautions. I hope it can help you.

Ingredients

The main ingredient is an appropriate amount of hairy crabs

5 grams of seasoning vinegar, 5 grams of ginger, 4 grams of sesame oil, an appropriate amount of white wine

How to steam crabs

1. Soak the crabs in white wine, wait until the crabs are comatose, then wash the crabs with a small brush, put water in the steamer, add the crabs after boiling, and steam over high heat for 15-20 minutes

2 .Wash, peel and cut the ginger into fine pieces. Take a small bowl, add vinegar and sesame oil, and add minced ginger. Reserve (Meishijie recommends that in order to maintain the freshness of the crab, sesame oil can be left out)

Cooking skills

1. Let’s first talk about how to distinguish male crabs from female crabs. The one with the pointed navel is a male crab. Female crab with round navel. The fattest ones are around the Mid-Autumn Festival, so pay attention when purchasing.

2. How to choose crab? Dead crabs are inedible. In addition to the freshness of the crabs, there are four things to look at when purchasing:

First look at the color: Those with green backs and white belly, golden claws and yellow hair are of good quality.

Secondly, look at the individual: a large, strong, thick, and heavy-feeling crab is a fat and strong crab.

Thirdly, look at the belly button: the belly is full and thick, and the belly button protrudes outward. Gently open the belly button, and the yellowish color is better.

Fourth look at the crab legs: The crab legs are thick with hair, the legs are hard, and the crabs that are difficult to pinch are the plumpest.

3. Soak in white wine. The first is to remove the smell. Drunk the crabs by the way to facilitate cleaning. Of course, this step can be omitted.

Dietary taboos

1. Crabs are salty and cold in nature and are scavengers, so they must be dipped in ginger vinegar to dispel cold and sterilize them. They should not be eaten alone.

2. Crab gills, sandbags, and internal organs contain a large amount of bacteria and toxins, so they must be removed when eating.

3. Crabs cannot be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat, schizonepeta, and soft-shell turtles, as this may cause food poisoning. .

4. Do not drink cold drinks after eating crabs, as this will cause diarrhea.

5. It is not suitable to eat with tea. Avoid drinking tea when eating crabs and within 1 hour after eating crabs.

Nutritional benefits

Crabs are a delicacy in food, and there is a folk saying that "a plate of crabs is the top dish on the table". It is not only delicious, but also rich in nutrients. It is a high-protein supplement. Crab is rich in protein and trace elements, which has a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the recovery of tuberculosis.

Dishes Features

There are many ways to cook crabs, but the best way to eat them is to steam them, which does not destroy the nutrition of the crab itself and maintains the most deliciousness. More importantly, Yes, it's simple.

Question 2: How long should it take to steam crabs? After cleaning the crabs, put them in a cage and steam them. The shells must be facing down and the belly should be facing up. This is to prevent the soup inside from being lost and maintain the freshness. The water evaporated with the lid facing down will be stored in the lid instead of losing nutrients. Then sprinkle the refined salt evenly on the crabs. Do not add MSG. Cover and steam over high heat. After the water boils and you see that the crabs are red, cook over medium heat for another 10 minutes. Small crabs are cooked for 8 minutes. . It is best to buy live or fresh crabs and cook dead crabs for a little longer. If you feel unsure, you can use the simplest test to see if it is done. Open the lid of the crab. If you see the meat inside the lid solidified, it means it is completely ready. Do not tap the lid to see if it is done; tapping is just to check the weight and freshness of the crab. I'm from Dalian, and I'm quite familiar with seafood. When you eat it, be sure to cut the ginger in advance, mix it with mature vinegar, cooking wine, add less sugar, and don't add MSG. MSG will destroy the freshness of the crabs. Eat it with the ingredients, don't put too much else, it can clear your mouth and prevent diarrhea.

Question 3: How long should crabs be steamed? After cleaning the crabs, put them in a basket and steam them. The shells must be facing down and the belly should be facing up. This is to prevent the soup inside from being lost and maintain the freshness. The water evaporated with the lid facing down will be stored in the lid instead of losing nutrients. Then sprinkle the refined salt evenly on the crabs. Do not add MSG. Cover and steam over high heat. After the water boils and you see that the crabs are red, cook over medium heat for another 10 minutes. Small crabs are cooked for 8 minutes. . It is best to buy live or fresh crabs and cook dead crabs for a little longer. If you feel unsure, you can use the simplest test to see if it is done. Open the lid of the crab. If you see the meat inside the lid solidified, it means it is completely ready.

Do not tap the lid to see if it is done. Tapping is just to check the weight and freshness of the crab.

I am from Dalian, and I am quite familiar with seafood. When eating, you must cut the ginger in advance, mix it with mature vinegar, cooking wine, add less sugar, and do not add MSG. MSG will destroy the crab. For freshness, eat it with condiments, and don’t put too much else in it to clear your mouth and prevent diarrhea.

First prepare the perilla leaves and ginger and put them into the wok. Bring them to a boil. First, take a shower with the hairy crabs and rub them to wash off the mud on them, because the hairs of the crabs will accumulate some dirt, so that we can You can eat with confidence. Put the crab belly upwards, lay it flat on the steaming rack, cover the wok lid, and steam for 20 minutes. You will see that the crab is steamed. It is a home-style cooking method.

Sterilization: Soak with 1/3 Gongyan vinegar and 2/3 water for five minutes.

Steaming time: After the water boils, steam for about 15 minutes for 6 to 8 liang, and for about 12 minutes for less than 6 liang.

Ginger vinegar juice: 8 liang of Zhenjiang vinegar, 4 liang of soy sauce, 5 liang of brown sugar, heat over water and let cool, then add minced ginger.

Question 4: How long to steam crabs? Steaming crabs only takes 15-20 minutes.

Put an appropriate amount of water at the bottom of the pot, put on the steamer and steam for 15-20 minutes. It is not advisable to open the lid during the steaming process. It must be steamed thoroughly at once, otherwise the taste of the crab will be affected. Tips: During the steaming process, you can smash and dice the ginger and put it into vinegar. After steaming, you can dip it in vinegar and eat it.

Question 5: How long does it take to steam crabs? Ingredients for making steamed crabs: Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, a little each of sugar and MSG. 15 grams of sesame oil and 50 grams of balsamic vinegar. Teach you how to make steamed crabs, how to make steamed crabs ① Rinse the crabs with clean water and put them in a container; ② Put the minced ginger in a small wine bowl, add cooked soy sauce, white sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put vinegar in it for later use; ③ Put the crabs in the cage and steam them for 15 to 20 minutes until the crab shell turns bright red and the crab meat is mature, take it out. Serve with oil to taste and vinegar.

Question 6: How long does it take to steam crab roe? Start counting the time after the steamer is put on steam. If the crab is small, it will take 15 minutes, if it is big, it will take 20 minutes. Don’t steam it for too long. It will take too long. The taste is not good.

Question 7: How long does it take to steam hairy crabs? Steamed hairy crabs are a traditional Han Chinese dish in the Jiangnan area. The crabs in this dish are original in shape, orange in color, delicious in texture and rich in nutrients. It belongs to the steamed seafood cuisine and is famous for its mellow taste and rich nutrition. It is richly produced in Anfeng Town, Xinghua City, Jiangsu Province.

Step 1

1. Brush the hairy crab body and legs carefully with a brush; tie each crab leg and body together with a straw rope and put them in the steamer Inside.

2. Add water to the steamer and put it on a high fire. After it boils, put the steamer on the steamer and steam the hairy crabs for about 15 minutes until the crab shell turns red and the crab meat is cooked. Remove it and put it on a plate. .

3. During the steaming process of crabs, put light soy sauce into a small pot, cook for 1 minute, then pour into a small bowl with sugar, cooking wine, and sesame oil and mix well. Pour the vinegar into another small bowl with the minced ginger and mix well.

4. When eating, serve it with a soy sauce dish and a ginger vinegar dish, and eat it while peeling the crab meat and dipping it in the soy sauce and ginger vinegar seasoning.

Step 2

1. Prepare crabs. Freeze for 15-20 minutes, remove claws, gills, and guts.

2. Combine with one cup of sauce. Pour in the crab carapace. Mix a little bit of the ingredients into the crab. Then pour in the crabmeat.

3. In the pot, add some water and place a steaming rack in the center. Bring the water to a boil. Put the crabs on the plate in the iron pan. Steam for 8 to 10 minutes.

Step 3

Steamed hairy crabs[3]

Ingredients: hairy crabs

Accessories: vinegar, Shaoxing wine, ginger, salt< /p>

1. Peel the fresh ginger, cut some into large pieces, and cut some into minced ginger for later use.

2. In order to remove the fishy smell from the crabs, place ginger slices on the steamer.

3. Marinate the crabs lightly with Shaoxing wine and place them on the steamer.

4. After placing it, place a slice of ginger on top.

5. Steam for 10 minutes before serving.

6. Add red Zhejiang vinegar and a little salt to the minced ginger to make ginger vinegar juice to remove the fishy smell and relieve greasiness

Question 8: How long does it usually take to steam crabs in a pot? Wash the crabs After cleaning, place it in a basket for steaming, with the shell facing down and the belly facing up. This is to prevent the soup inside from being lost and maintain the freshness. The water steamed with the lid down will be stored in the lid instead of losing nutrients. Then sprinkle the refined salt evenly on the crabs. Do not add MSG. Cover and steam over high heat. After the water boils and you see the crabs turn red, cook over medium heat for another 10 minutes. Small crabs cook for 8 minutes. . It is best to buy live or fresh crabs and cook dead crabs for a little longer. If you feel unsure, you can use the simplest test to see if it is done. Open the lid of the crab. If you see the meat inside the lid solidified, it means it is completely ready. Do not tap the lid to see if it is done; tapping is just to check the weight and freshness of the crab.

Question 9: How long should it take to steam crabs? For crabs of average size, after the water boils, keep the water boiling for another twenty minutes. This will kill all the parasites inside. However, if you encounter particularly large crabs, you need to increase the time as appropriate (the core temperature rises slowly).

PS: 1. It is best not to dismantle crabs for steaming, as most of the umami flavor will be lost. 2. Dead crabs must not be eaten as they are poisonous. 3. If you want to steam (or boil) a complete crab (all ten legs are not lost), you can put the live crab in the freezer of the refrigerator. After freezing (note, not frozen), put it into the boiled water. Boil directly in water.

You can read this post, it’s very detailed. I made it according to this, and it’s quite delicious! i027/thread-46262-1-1