Double flavor blue crab
Introduction:
"Today, I bought a rare crab. It's blue. I'm sure it's edible. I bought four of them. After Baidu, it's really amazing. The blue crab is native to the western Atlantic Ocean from Nova Scotia to Argentina. They have been introduced into Japan and European waters, as well as in the Baltic Sea, North Sea, Mediterranean Sea and black sea. The blue color on blue crab shells comes from a variety of pigments, including alpha shrimp, green crab white. The interaction between α - crab white and red astaxanthin produces blue-green. When the blue crab is cooked, its α shrimp green crab white is decomposed, leaving only astaxanthin, so it will turn red orange. The average meat quality of blue crab is 15%, and it has high content of vitamin B12. As long as 3 ounces of crab meat can provide all day vitamins
Production steps:
Materials required:
Blue crab: 4
Canned minced meat: right amount
Garlic: right amount
Stiff: moderate
Soy sauce: right amount
Salt: right amount
MSG: right amount
Seasoning powder: right amount
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Shuang Wei Lan Xie
Double flavor blue crab
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