How to steam crabs easily and deliciously

When cooking food, we often have many ways of cooking, such as stir-frying, boiling, stewing, frying, deep-frying, steaming, etc. Among them, steaming can be said to be the healthier one, which can well preserve the nutrients of the food itself. It is simple to prepare and does not produce fumes. If it is the crab season and you buy some fresh crabs at home, is there any simple way to make the crabs taste better? Steaming crabs is a great way to do this.

1. Steamed Crabs

practice:

Place the crab with its back facing down on a plate, and sprinkle salt, MSG and minced ginger evenly on the crab.

Boil water, steam it over high heat for 5 minutes, then reduce to low heat and steam it for 10 minutes. Generally, steaming it for about 20 minutes is enough. (Because crabs eat rotten things, they need to be steamed for 15 minutes to sterilize them more completely)

When steaming crabs, I usually use vinegar mixed with water and add 2 or 3 drops of seafood soy sauce (ordinary soy sauce will also work). Then squeeze some ginger juice and garlic juice into it.

2. Steamed Lake Crab

practice:

1. Rinse the crabs carefully, put them in a large plate, press them down with a heavy plate, steam them in a pot with cold water, and after the water boils, turn to medium heat and steam for about 25 minutes;

2. As shown in the picture above, take a small piece of ginger, cut it into slices, then into strips, and finally into very fine ginger powder;

3. Take a bowl, add minced ginger, 7 tablespoons of rice vinegar and 2 tablespoons of sugar and mix well.

3. Steamed Crab and Egg Custard

Material

Ingredients: 1 crab, 4 eggs;

Accessories: garlic as needed;

Seasoning: 400 ml water, half a tablespoon of salt;

practice

1. Clean the crabs and remove the shells, sand bags and other dirt.

2. Cut the crab legs into six sections from the base, one section for large crab legs and two sections for small crab legs. Do not cut the crab shell and set aside.

3. Peel and wash the garlic and set aside.

4. Put a pot on fire, add water and bring to a boil, put in the processed crabs, add garlic cloves and salt, bring to a boil and blanch, then remove and drain.

5. Crack the eggs into a bowl, beat them and stir them into egg liquid.

6. Pour 1.5 times the amount of water used to blanch the crabs as the egg liquid, let it cool, pour it into the egg liquid, and stir thoroughly again.

7. Arrange the blanched crab pieces in the shape of a whole crab and place them on top of the egg custard.

8. Place the steamer on the fire, add water and heat it, put in the crab eggs, cover the pot and steam over medium heat.

9. Turn off the heat, simmer for 3 minutes before opening the lid, put in the whole crab shell and simmer until it changes color.