Cooking Steps

1. 

   Step1:First, clean the swimming crab. Remove the gills. Remove the dirty things (that is, the things you need to remove when eating steamed crab still need to be removed). Break the shell off by hand. Then cut several pieces with a knife. I'm a small Portunus crab. A big one uses a knife to slightly crack the crab tongs.

2. 

   Step2:I'm lazy here. I put the treated crabs in the bowl as they are. I didn't steam them first. I didn't blanch them in hot water. First, I think the crab has been washed very clean. Second, I know the concentration of the egg liquid. In the process of steaming crabs, the water will come out. Make the egg liquid thin. I make the egg liquid thick.

3. 

   Step3:Steam the normal custard. The proportion of the whole egg liquid and the cold boiled water is about 1-2.1-3. This time I'm a little more than 1-1. The egg liquid is thick. A little rice wine or cooking wine. No salt. Sea crab tastes salty. Pour the egg mixture into the crab bowl. I'm lazy. The steamed custard never filters the egg liquid. The steamed custard is smooth and airless all the time, so I don't think it's too difficult to pass the sieve.

4. 

   Step4:Seal the plastic film, poke a few holes, and send it to Fangtai electric steamer. I adjust it to 80 ℃ (it's fun to adjust the temperature without setting 100 ℃). First set it for 10 minutes. Put the bowl in. Close the steamer door. Start it. The temperature display is 27 ℃. It's true. My room temperature. And then it heats up to 80 ℃.

5. 

   Step5:It's 10 minutes. There's a sound prompt. I opened the door to see the basic shape. Complete the mirror. Put on the gloves to take the tray. I felt that there was egg liquid flowing inside. It was set for another 10 minutes. It was finished. Drench some raw soy sauce when you eat.