Flying crabs are steamed for 10-15 minutes for medium sized crabs and 20-25 minutes for large sized crabs.

Generally, the time for steaming crabs depends on the size of the crab. If it is a medium sized crab, the steaming time is about 10-15 minutes. If it is a large crab, the steaming time needs to be slightly longer, about 20-25 minutes.

During the process of steaming crabs, we can judge whether they are cooked or not according to the color of the crabs. When the crab's shell turns red, it usually means it has been steamed. At this point, we can use chopsticks to gently pierce the crab's body, if the chopsticks can penetrate easily, then the crab is cooked.

Crab is a very healthy and delicious ingredient, and steaming is a common cooking method. The time to steam the crab is very critical, if the time is too long, the crab meat will become more sticky and the taste will become bad. If shakuno contains not enough time, the inside of the crab may not be fully steamed, which will affect the safety of the food. Therefore, the correct time for steaming crabs is very important.

Flying Crab Selection

The first step in selecting a crab is to weigh it to initially determine if it is a "belly" crab. The next step is to look at the back of the crab, the back of the crab shell is green, clear lines, the crab shell hard crab is more delicious.

You can also look at the lines on the crab's stomach: deep or not, yellow or not. Older crabs have yellowed bellies and are usually a little fatter than the newer crabs of the year, so it seems that the ginger is still old and the crabs are still old and fat!

This should be the most familiar picking technique for the little ones! Whether or not they really know how to pick, everyone can't help but get their hands on one and squeeze it. Use your thumb to squeeze the crab's stomach, hard means that the meat is fat, if you can pinch in is a thin crab.

You can also break open the crab pincers to see if its "armpits" are fat and bulging. The crab will be lifted up, the crab feet are hard, and the carapace is connected closely, not flaccid sagging of the most fat.