Chinese Food
Steamed crab with carved flowers
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Cooking ingredients
Cooking Steps
Step1:Clean the fresh hairy crab (first raise it in saltwater for a while, make it spit out dirt, and then brush the whole body with a brush).
Step2:Tie the washed crabs with straw rope.
Step3:Put ginger slices in the basin and pour into Huadiao wine. Sprinkle with pepper. Turn over the hairy crabs and marinate for half an hour.
Step4:Put the pickled hairy crab into the cage drawer. Remember to turn it over and put it on. (this can prevent the crab roe or crab cream from flowing out after steaming) put on the ginger slices.
Step5:Pour shredded ginger into Zhenjiang vinegar or red Zhejiang vinegar.
Cooking tips:I'd like to teach you some tips for choosing crabs. First, look at the color. The back of the shell is dark green. The body is generally thick and solid. It is yellow. It is mostly thin and weak. Put the crab in the sunlight or light to observe the backlight. The fact that the edge of the crab cover is not transparent means that the crab is full of fat. If the transparent gap is visible, the crab is relatively empty. 2、 Look at the belly button. Those with protruding navel are generally full of cream and fat, while those with concave navel are not enough. The more black the belly button, the fatter the crabs will be. Open the belly button gently. It is better to have a faint yellow color. For river crabs, there is a saying that eat male in September (lunar calendar) and female in October. The round belly button is female crabs, and the pointed belly button is male crabs. 3、 Weigh it. The heavy hand is plump and strong. The light hand is more dry and less meat. Turn the crab upside down. It can turn back quickly with the crab feet. When climbing, its belly is high from the ground. It is healthy and fresh. 4、 It's a foot check. The bristles on the crab's feet are tufted and the hair is golden. The legs are hard. The crabs that are hard to pinch are the fattest
