Autumn is the time to eat crabs, crab meat is tender and smooth, crab yolk is fresh and delicious, today we have a Chinese steamed crab.
steamed crab
Autumn is the time to eat crabs, crab meat is tender and smooth, crab yolk is fresh and delicious, today we have a Chinese steamed crab.
Equipment
- 1 food steamer
Ingredients
- 4 Crab
- 1 piece ginger
- 1 piece onion
- 1 spoon soy sauce
- 2 scoops balsamic vinegar
- 1 tsp sesame oil
- 1 tsp White sugar
- 1 petal garlic
Instructions
- Rinse fresh crabs with clean water, and brush the crab body, claws, and claws, especially the hair on the crab legs and claws, several times.
- Cut green onion into sections and slice ginger for later use
- Boil water in a pot, open the water and put it into the steaming curtain. Place green onions and ginger slices on the steaming curtain.
- Put the crabs in, belly up (Before steaming, the legs and claws of the crabs should be tied up to prevent the steamed crabs from falling off their legs and claws!) Steam over high heat for fifteen to twenty minutes, adjust the time according to the size of the crabs.
- Adjust bowl sauce: very fresh soy sauce, vinegar, sugar, minced garlic, minced ginger sesame oil and stir evenly. Come and taste the delicious steamed crab.
- tasty
Notes
1. Crabs must be steamed, don’t be greedy for freshness and affect your health. Cold crabs cannot be eaten with persimmons, strong tea, ice water, mutton, pears, oranges, etc., as it may easily cause diarrhea and other gastrointestinal discomfort.
The Chinese mitten crab (Eriocheir sinensis; simplified Chinese: 大闸蟹; traditional Chinese: 大閘蟹; pinyin: dàzháxiè; Shanghainese: du6-zaq8-ha5, lit. “big sluice crab”), also known as the Shanghai hairy crab (上海毛蟹, p Shànghǎi máoxiè)Chinese mitten crab