Chinese Food
Easy to learn steamed crab
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As a delicacy, crabs have been favored by people since ancient times. In Ming Dynasty, Li Shizhen praised Yun: fresh crab and ginger vinegar, wine and yellow rice are used to taste a little. Li Yu of the Qing Dynasty is more called a crab - it has made the most of color, fragrance and taste. There is nothing to go on. Therefore, it is known as the crab is tasteless.
Cooking ingredients
Cooking Steps
Step1:The wild live crabs just caught from the soil. (dead crabs or dying crabs can't be poisoned if eaten) wash them with water. Insert chopsticks into the crabs' mouths. Be careful not to get caught. (or soak the crabs in white wine to make them faint and then wash them) use a brush to clean the crab
Step2:Spread the crab belly up on the plate. Lower it in cold water. (belly up is to prevent crabs from crawling around and crabmeat from flowing out. Lower it in cold water is to prevent crabs from breaking their hands and feet due to the high temperature.) steam it for 5 minutes in high heat, and then steam it for 10 minutes in low heat.
Step3:The white and tender crab is out of the pot. Set the plate. Wash ginger, cut it into shreds and then cut it into pieces. Put ginger, vinegar, soy sauce or seafood sauce into small bowl to make sauce.
Cooking tips:The crab is cold. It's eaten with ginger vinegar. There are skills in making delicious dishes.
