How to steam crabs best?

Crabs are a food that can only be eaten in the right season. The taste and texture of crabs are very good. The meat is not only smooth and refreshing, but the crab roe will also give people a deep impression. Crab meat contains many nutrients, such as a variety of vitamins, especially vitamin A, which is five to six times higher than fish. As a nutritious way to cook crabs, steam them. So how to steam crabs best?

First, how to make steamed crabs taste best? Health benefits: Crabs: clear away heat and detoxify, disperse blood stasis and reduce swelling, and reduce swelling and toxins. Sesame oil: improves blood circulation, slows down aging, and is anti-oxidant. Ingredients: 4 crabs, light soy sauce, balsamic vinegar, 1 piece of ginger, 1 clove of garlic, and a little sesame oil. Main ingredients: 4 crabs. Use a small brush to clean each crab. Cut some ginger into thin slices. Spread ginger slices on the steamer, place the crabs on the ginger slices and steam them for 10 minutes after the water boils. Mince the remaining ginger and garlic. Make the sauce: set aside a small bowl, add light soy sauce, balsamic vinegar and a little sesame oil, then add minced ginger and garlic. The crabs are steamed in 10 minutes.

Second, ingredients: 6 crabs, salt, onion, and ginger. Soak the crabs in salt water for 10 minutes. Then use a brush to remove any dirt from the crab and rinse it again. Put water in the steamer, put green onion and ginger on the steamer, bring to a boil and then put the crabs in. Steam for 15 minutes. Remove from the pan and serve on a plate. You can also use vinegar, light soy sauce and minced ginger to make a sauce for dipping.

What is the best way to steam crabs? Cooking wine: promotes blood circulation and removes blood stasis. Ginger: It can relieve adverse reactions and stop vomiting, resolve phlegm and stop coughing, dispel cold and relieve exterior symptoms. Ingredients: 6 crabs, cooking wine, 30 grams of ginger, vinegar, wash the crabs, the remaining can be refrigerated for about a week without dying, but try to eat them as soon as possible, use a toothbrush to clean the crab legs and the lid part from front to back, my crabs are not tied up, so be careful when brushing, it doesn't matter if you prepare more ginger, crabs are cold ingredients, add more ginger to dispel the cold, boil water for later use, pour the boiling water into the pot and add a layer of grate, put the crabs in and steam until they can't move, then turn them over with their belly facing up, so that the crab roe is not easy to miss, sprinkle a little cooking wine on each crab, put the ginger slices on top, steam for about 30 minutes and then simmer for 5 minutes, prepare vinegar to soak the ginger shreds, soak them for the same time as the crabs, you can keep them if you like them, and you can clip them off if you don't like them, and you can serve them, don't use the ginger slices, take them out and cool them down, then you can start eating.