Stewed Big Fresh Water Crab(qing zheng da zha xie )

Stewed Big Fresh Water Crab

Introduction:

"Autumn wind, crab feet itch; chrysanthemum open, smell crab.". Eating hairy crabs is definitely a seasonal enjoyment. When it's time for the river crab to serve again, how can gourmets miss this great opportunity? It's a great pleasure to meet friends and enjoy the chrysanthemum and crab! Crab is not only delicious, but also of high nutritional value. According to research, every 100 grams of crab meat contains 7 grams of carbohydrate, 14 grams of protein, 139 calories, 13 milligrams of iron and 0.71 grams of riboflavin. There is a folk saying that "a plate of crab is the top of the table". Traditional Chinese medicine believes that crabs have a certain therapeutic effect on congestion, backache and rheumatoid arthritis. However, crabs are cold and rot eating animals, so they must be dipped in ginger vinegar to remove cold and sterilize. Crabs' gills, sandbags and viscera contain a lot of bacteria and toxins, which must be removed when eating. Due to the crab cold, spleen and stomach deficiency cold, as well as cold, diarrhea patients can not eat more

Production steps:

Materials required:

Female crab: 6, 1050g

Ginger: one piece

Sugar: 5 TSP

Vinegar: 50ml

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Da Zha Xie