Double flavor blue crab

Double flavor blue crab

Introduction:

"Today, I bought a rare crab. It's blue. I'm sure it's edible. I bought four of them. After Baidu, it's really amazing. The blue crab is native to the western Atlantic Ocean from Nova Scotia to Argentina. They have been introduced into Japan and European waters, as well as in the Baltic Sea, North Sea, Mediterranean Sea and black sea. The blue color on blue crab shells comes from a variety of pigments, including alpha shrimp, green crab white. The interaction between α - crab white and red astaxanthin produces blue-green. When the blue crab is cooked, its α shrimp green crab white is decomposed, leaving only astaxanthin, so it will turn red orange. The average meat quality of blue crab is 15%, and it has high content of vitamin B12. As long as 3 ounces of crab meat can provide all day vitamins

Production steps:

Materials required:

Blue crab: 4

Canned minced meat: right amount

Garlic: right amount

Stiff: moderate

Soy sauce: right amount

Salt: right amount

MSG: right amount

Seasoning powder: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy