What seasonings are used in steaming crabs?

Crabs are very delicious and nutritious, whether they are crabs from the river or from the deep sea. In daily life, eating crabs can be said to be a technical job. Some people don’t know how to eat crabs, so they don’t know what to eat and what not to eat. This still requires more learning. Well, besides boiling, crabs can also be steamed. What seasonings are put in steamed crabs?

What seasonings should be added to steamed crabs

1. Clean the crabs with a brush.

2. Tie the four sides of the feet with cotton thread.

3. Add appropriate amount of water and cooking wine to the pot, put the crabs on the steamer and sprinkle some shredded ginger.

4. Steam over high heat for 5 minutes and low heat for 10 minutes.

5. Cut the cotton thread and add ginger seasoning when eating.

Common methods of steaming crabs

Steamed Crab Recipe 1

1. Clean the crabs.

2. Peel and mince the ginger.

3. Prepare the seasoning.

4. Pour old vinegar into the minced ginger.

5. Put the steamer in cold water, put the ginger slices and green onions on the crabs, and add some cooking wine to the crabs.

6. Cook on high heat for 15 minutes and then turn off the heat.

Steamed Crab Recipe 2

1. Ingredients: 2 crabs.

2. First, break off the crab claws and use tools to crack the outer shell of the crab claws (this step is for the convenience of eating the crab claws, otherwise you won’t be able to bite them open even if your teeth are broken).

3. Use an old toothbrush to brush the crabs clean.

4. Then remove the crab shell.

5. Divide the body into two.

6. Chop the garlic.

7. Sprinkle minced garlic on the crabs.

8. Steam over high heat for 15 minutes.

Food incompatibility knowledge of steamed crabs

1. Persimmon: Crab and persimmon are two things that can be eaten in autumn, but they cannot be eaten together. The reason is: crab meat is rich in protein, while persimmon contains a lot of tannic acid. These two substances will react with each other to form protein coagulation into lumps, which is difficult for our stomach to digest. Therefore, if someone eats crabs and persimmons at the same time, it may cause nausea, vomiting, abdominal pain, diarrhea and other discomforts.

2. Strong tea: Chinese people like to drink tea, but when eating crabs, the best drink is warm rice wine. It is best not to drink tea before or after eating crabs. There are two reasons: crab legs and gills inevitably contain some bacteria, which can be killed by drinking alcohol and vinegar. Our gastric juice also has a certain bactericidal ability, but after drinking tea, the gastric juice will be diluted and the bactericidal effect will be greatly reduced. Tea, like persimmons, also contains tannic acid, and eating them together will cause gastrointestinal discomfort.