Steamed crab(qing zheng shui xie )

Steamed crab

Introduction:

"Water crab is a stage of crab growth. Every time a crab changes its shell, it lives in a big house. However, its muscles haven't grown up in time. There is less meat and more water in the shell, so it's called water crab. At this time, although the crab did not have much meat, but the taste is very fresh and sweet. Growing in Zhongshan and Doumen, the estuary of the Pearl River, the water crab is very famous. The seafood of salty and fresh water is very delicious. It is a good choice for cooking soup, rolling porridge and steaming. Fresh and sweet crab juice into the soup, that feeling, do not eat you do not know, ha ha. Today, it's simpler. I've steamed it, but I don't need salt. "

Production steps:

Step 1: put two water crabs in your mouth with chopsticks and stab them to death.

Step 2: untie the rope that binds the crab, brush it with a toothbrush, turn it over and put it on the plate, and put two pieces of ginger on it.

Step 3: add water and bring to a boil. Steam crabs for 20 minutes.

Step 4: the delicious crab is out of the pot.

Materials required:

Crab: 750g

Ginger: right amount

Zhejiang vinegar: right amount

Precautions: 1. Steam the crab after it is stabbed to death, so that its feet won't break. 2. When steaming the water crab, turn it over and keep the juice from flowing out.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Shui Xie