Steamed crabs: how to choose swimming crabs

Steamed crabs: how to choose swimming crabs

Introduction:

"My husband and I both like seafood very much. We don't like it in general. We just like the original flavor of steamed crab. Ha ha, if we don't eat it for a few days, we will be very greedy. My daughter doesn't like it very much. She likes eating meat a little. We often buy crabs at home. I've learned how to choose them. Portunus is the fattest around the Mid Autumn Festival. We should buy medium sized crabs instead of too big ones There's a trick to choose fresh and plump crabs. It's better to be very active. Don't look at all the crabs that are alive and will be fat. It depends on the appearance of crabs with clear patterns, hard and lustrous crustaceans, and bluish shell color. Crabs with bright light are mostly thick and fresh. Whether the crabs should be fat depends on the distance between the upper cover and the lower cover. That is to say, you look at the thickness of crabs. The thicker the crabs, the fatter they are, Look at the sharp points on both sides of the portunus. Look at the belly. You can see the yellow inside through the light. You can see it's very fat. Look at the bright red legs of the crabs. They feel very fresh and their skin is very hard

Production steps:

Materials required:

Crab: moderate

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh