Steamed river crab - automatic cooking pot recipe(qing zheng he xie zi dong peng ren guo shi pu )

Steamed river crab - automatic cooking pot recipe

Introduction:

"When you get together with your friends in your spare time, you can't be more comfortable with crabs and a little wine."

Production steps:

Step 1: brush the feet and shell of the crab with a brush, and then put the shell down on the plate;

Step 2: add 1000 ml of water into the pot, put on the steaming tray, cover the pot, and start the "Lotus chicken" function;

Step 3: after the cooking pot prompts to open, put the crab plate on the steaming tray, cover the pot, and continue to perform the automatic function;

Step 4: cut ginger and vinegar into a bowl of juice;

Step 5: after cooking, take out the plate and eat the crab.

Materials required:

River crabs: 2 (300g)

Vinegar: 30 ml

Ginger: 1 yuan

Water volume: 1000 ml

Precautions: 1. Live crabs must be purchased, and the leftover crabs should not exceed three days as far as possible; 2. Crab shells must be placed downward to avoid the loss of crab juice and affect the taste; 3. Do not cut the string of binding crabs, so as not to be easy to steam when entering the pot; 4. After the crabs are steamed, dip them in ginger vinegar juice to eat. The crabs are cold, and ginger vinegar juice has the function of expelling cold and sterilizing, which can resist the cold of crabs, It can also highlight the taste of crab, killing two birds with one stone. 5, after eating crab smell of the smell of water can not wash off, you can wash your hands with Baijiu or ginger, you can remove the smell of fishy.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng He Xie Zi Dong Peng Ren Guo Shi Pu