Chinese Food
Steamed swimming crab
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Some places are commonly known as white crab. Because the breastplate is shuttle shaped, it is named shuttle. There are three protuberances in the center of the shell, so it is also called Portunus trituberculatus. It belongs to arthropod. The male navel is pointed and smooth. The claws grow up. The shell is cyan. The female navel is round and fluffy. The shell is ochre or spotted. The porthole crab meat is delicious, has high nutritional and economic value, and is suitable for the temporary cultivation in seawater. The cephalothorax is fusiform and almost twice as wide as the length; the surface of cephalothorax is covered with fine particles, with 2 transverse dykes and 3 verrucous protuberances; the forehead has 2 sharp teeth; the front edge has 9 sharp teeth, and the last teeth are long, spiny and protruding outwards. The legs of the claws are stout, wider and longer than the head and breastplate; the long nodes are prismatic, the long nodes of the male are slender, with 4 sharp spines at the front edge.
Cooking ingredients
Cooking Steps
Step1:Ten fresh swimming crabs. We must buy them alive. The male is thick and the female has crab roe.
Step2:Clean the crabs with a brush. Avoid mud
Step3:Put some water in the steamer. Put the crab upside down to prevent the soup from flowing out. Keep the most delicious taste. Put the ginger on the surface. Steam for 15-20 minutes after boiling. The fresh and delicious Portunus crab will be finished.
Step4:Just use a tablespoon of balsamic vinegar and a tablespoon of Donggu soy sauce. Put the ginger powder on it. It's OK. Make i
Cooking tips:You can't eat VC and other things when eating seafood. You have skills in making delicious dishes.
