How to steam cream crabs?

Crab paste is the most delicious thing for crabs. In the mature season of crabs, many people will buy them and cook them. There are many ways to make crabs, among which steaming is the most popular, the method is simple, and the original flavor of crabs can be maintained. Steaming is very temperature-conscious, and crabs made in time are the best. So, how long does it take to steam the cream crab? Let's take a closer look.

Steamed cream crab retains the essence of the original flavor, so it is very popular with foodies. Steaming seems simple, but it is actually very particular! Temperature and time should be controlled well, otherwise it will destroy the delicacy of crabs.

Wash crabs with clear water, then put them in a pot and add water to cook them. After the fire boils, wait for 20 minutes before cooking. If it is a big crab, the cooking time can be extended a little to ensure the complete elimination of parasitic eggs.

Practice of steaming cream crab

Material: 400g of blue crab,

Seasoning: green onion 10g, ginger 10g, and vinegar 5g.

working methods

1, wash onion and cut into onion segments; Wash and slice ginger, and then cut half of ginger into Jiang Mo;

2. Slaughter the cream crab first, cut off the crab claws, then cut the crab heart into pieces, cut the crab claws into two sections, and chop the crab cover into small round dishes;

3. Put it on the plate. When building, first put the crab claws at the bottom of the dish, then arrange the crab hearts one by one around the crab claws to build a circle, then put the crab covers on it, then put the crab roes one by one into the crab hearts, and then put the remaining crab roes on each small crab cover;

4. Add raw onion and ginger and steam in a cage until cooked;

5. Discard ginger and onion, as above with ginger and Zhejiang vinegar.

How to choose cream crabs

According to people familiar with the matter, there are "five points to watch" in carefully selecting crabs:

Look at the crab shell. Those whose back shell is dark green and shiny are thick and strong: the back shell is yellow and mostly thin.

Second, look at the navel. The navel protrudes, and a boat is fat; Most dents lack fat.

Third, look at the claws. All hairy feet are old and healthy. However, if the pliers have no fluff, the body will be soft.

Fourth, look at vitality. When the crab's abdomen is turned upside down, it can be turned back quickly with a stinger, which has strong vitality and can be preserved. Irreversible vitality is poor and cannot be preserved for a long time.

Fifth, look at men and women. Female crabs are picked in August and September in the lunar calendar, and male crabs are selected after September, because the gonads of male and female crabs are mature and the taste and nutrition are the best. By carefully studying and referring to the "five views", we can select high-quality crabs from many crabs.