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

Production steps:

Step 1: wash the crab.

Step 2: dice ginger, add soy sauce, vinegar and sugar (depending on your taste).

Step 3: pour the beer into the pot and bring to a boil.

Step 4: put the crab and seasoning in the pot.

Step 5: steam the seasoning with the crab.

Step 6: steam for 10 to 12 minutes.

Step 7: take out and load the basin.

Step 8: you can dip it in some juice.

Materials required:

Hairy crab: moderate

Beer: moderate

Ginger: moderate

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Note: Crab is not only delicious, but also has 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 crab cold, spleen and stomach deficiency cold and cold, diarrhea patients can not eat more.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Qing Zheng Da Zha Xie