Steaming hairy crabs in cold water and hot water is fine, but the effect is different.

Steaming crab meat with cold water is tender and less fishy:

Steaming crab with cold water into the pot, because the crab is fresh, there is the breath of life, into the pot with cold water steaming, slowly heated to have an adaptive process, the cold water is slowly heated, the formation of water vapor can be better evaporated crab fishy taste, coupled with the heat evenly, so that the meat is more tender and firm.

Steaming crab yolk with hot water is cohesive and crispy:

Steaming crabs with hot water, sustained high temperature makes the crabs mature quickly, and the crab yolk solidifies rapidly so that the crab yolk is cohesive and does not show, with less loss of freshness, and a special book of aroma. The disadvantage is that there will still be a little fishy flavor, to use ginger and a high degree of white wine to remove the fishy taste.

Steaming crab 4 tips:

1, abdomen up, back down

steaming crab remember not to put the crab's white abdomen close to the grates towards the bottom, this posture is the crab's normal crawling position is equal to give them the convenience of the activities, once heated will move around, resulting in the broken foot flow of yellow flow of cream.

So the crabs into the pot should be turned over to put, that is, eight feet toward the sky, abdomen up, back down; so their activities will be limited, and even can not move, so that the steamed out of the crab complete and beautiful.

2, steaming time depending on the size of the crab

Crab steaming time is related to the crab meat is tender, steaming time is long meat is easy to get old, and time is too short uncooked, there is a possibility of residual parasites, and the meat is difficult to separate from the shell.

3, tied to steam or tied to steam

If the steam live crabs do not tie their feet, then the crab suddenly stimulated by the high temperature, in the case of vitality is still alive will desperately struggle, so that pincer legs and calves are easy to fall off, and finally there is only left the legless crabs, and the crab paste will flow out of the crab, the crab body of the crab yolk and crab paste is greatly depreciated.

4, white wine to fishy

steaming crab into a high degree of white wine can not only sterilize, but also remove the fishy taste. Steam crabs when pouring a little white wine with steam, or steam crabs before the use of white wine wiped on the crab body marinated for 15 minutes before steaming, which can effectively remove the fishy flavor.