Best crab season: steamed crab

Best crab season: steamed crab

Introduction:

"It's pitiful to say. I remember the first time I ate crab was two years ago. One day, my bean dad went to the vegetable market and bought some crabs. I didn't know what to do when I bought them for the first time? At that time, I didn't know and thought that I could find the relevant methods from the Internet, so I directly handed over the task of doing crabs to Dou PA. Bean dad lived up to his expectations and cooked a steamed crab himself. After eating it, he realized that the crab was delicious. First, because I can't do it myself, and second, considering that the price is a little high, I didn't open my mouth to let doupa buy it. I don't mention that he doesn't usually buy vegetables, so it's rare to eat once a year. Before this year's crab market season, he said in his ear that he wanted to eat crabs and buy some for home to have a good meal on the Mid Autumn Festival. After saying that, he must keep it in mind. He bought some Yangcheng Lake crabs last weekend and let me eat enough at one time. "

Production steps:

Step 1: hold both sides of the big cover at the roots of two rows of legs with your hands, brush all the places carefully with a toothbrush several times, and wash them while brushing

Step 2: put proper amount of water into the steamer, put the prepared ginger slices into it, boil the water with boiling water, put the cleaned crab and perilla bag into the steamer, steam for about 15 minutes with medium heat (put the crab on the opposite side to prevent yellowing)

Step 3: when the crab shell is bright red and the meat is ripe, turn off the fire. Put the vinegar, soy sauce and sesame oil in the dish before the table.

Materials required:

Crab: 12

Perilla: 1 Pack

Ginger: how many

Soy sauce: 1 teaspoon

Crab vinegar: 5 teaspoons

Sesame oil: 1 teaspoon

Precautions: precautions: 1. Crabs should not be eaten with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, cantaloupe, peanut, snail, celery, persimmon, rabbit meat and Schizonepeta tenuifolia; crabs should not be eaten with cold drink, which will cause diarrhea. 2. When cooking crabs, it is advisable to add some perilla leaf and fresh ginger to relieve crab poison and reduce its cold. Crab can be used for steaming, boiling, frying or making snack stuffing; 3. When steaming crab, the crab should be tied to prevent leg dropping and yellowing after steaming. 4. Don't eat dead crabs.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh