Steamed crab

Steamed crab

Introduction:

"In September, both the river crabs and the sea crabs are very fat and delicious. In the golden autumn, you can taste the crabs and enjoy the chrysanthemum and the moon! Crabs are rich in nutrition, protein and trace elements

Production steps:

Step 1: 4 crabs, 1-2 garlic, white vinegar

Step 2: give a pair of chopsticks to the crab pliers, and then hold the other four legs to wash them safely

Step 3: wash and put it into the steaming rack. Cover the pot immediately to prevent the crabs from crawling and steaming

Step 4: steam the crab for 1-2 minutes and turn it over, that is, the crab shell is facing down

Step 5: this way, the steamed crab roe will flow back into the crab shell instead of steaming

Step 6: Chop garlic, put appropriate amount of white vinegar to dip crab cold, with ginger vinegar to remove cold sterilization, the best I use is garlic vinegar

Step 7: fresh crab flavor with fresh vinegar, steaming is the best way to reflect the true flavor of crab

Step 8: September female crab shell convex yellow full, tender meat, October male crab paste fat thick greasy, meat rich and delicious

Step 9: crab roe is as delicious as gold

Materials required:

Crab: four

White vinegar: right amount

Garlic: right amount

Note: the gills, sandbags and viscera of crabs contain a lot of bacteria and toxins. Do not eat dead crabs. There are a lot of bacteria and harmful substances in dead crabs. They are easy to be allergic to food poisoning. Crabs are cold. It is best to use ginger vinegar or garlic vinegar to remove cold and sterilize. The shell of September female crabs is yellow and full, and the meat is tender. The paste of October male crabs is thick and greasy, and the meat is rich and delicious

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original