Mid-Autumn Festival meets National Day. On such an important day, why buy some vegetables to make a table to celebrate? It is said that the crabs in the Mid-Autumn Festival are delicious, so I asked my friends to help me buy four authentic Yangcheng Lake hairy crabs. When I tasted Yangcheng Lake hairy crabs for the first time, I felt a little proud. After all, these are rare, and I can show them off in my circle of friends.

But because I ate Yangcheng Lake hairy crabs for the first time, I almost ruined the fresh hairy crabs. My method of steaming hairy crabs was wrong, and my friend stopped me immediately. Fortunately, my friend called to remind me, otherwise the hairy crabs would turn red in a few minutes.

Steamed hairy crabs seem simple, but they are actually very particular. Usually we steam hairy crabs directly in the pot. After steaming for a long time, crabs can be cooked thoroughly. However, in most cases, crabs are steamed for too long. Later, my friend told me the correct steaming method, and I realized that crabs should be steamed like this. Now I will share this practice with you.

Composition:

Hairy crab, onion ginger, vinegar, soy sauce, vinegar, sugar, yellow wine.

Exercise:

The first step is to brush the hairy crabs with a toothbrush. For crabs tied with a rope, the rope does not need to be untied, and it is directly steamed in the pot, so that the crab will not easily fall off its legs. If the crab is not tied with a rope, pay attention to the method when steaming, otherwise it will easily fall off the leg.

Step 2: add water to the pot, add a few slices of ginger and shallots, then pour some yellow wine, steam the crabs in cold water, and then fire. As the temperature in the pot rises, the crab will be heated slowly, so it won't fall off.

Step 3, remember to put the crab shell down, because crab roe and crab paste are soft, and they will become liquid when they are steamed to half-cooked. Crab shells only serve as containers. Catch them so that the crabs will not flow yellow when steaming.

The fourth step, the most important thing is the steaming time. Generally, the hairy crabs are steamed for 12 minutes, and then the heat is turned off for 3 minutes. For more than 3 pairs of crabs, steam 15 minutes, then turn off the fire and stew for 3 minutes.

Step 5: Then we cut some Jiang Mo into the plate, add 2 tablespoons soy sauce, 3 tablespoons vinegar, 1 tablespoon sugar and 2 tablespoons yellow wine and mix well. After the crab is steamed, dip it in and eat it, which is more delicious.

1. Steam the pot with cold water to prevent the legs from falling off.

2, crab shell down, to prevent Huang Liu.

3. Don't exceed the best time to prevent the loss of umami flavor.