"Autumn wind, crab feet itch, chrysanthemums bloom, smell crabs come", every year during the Mid-Autumn Festival to the National Day, is the crab is the most fragrant and fat, creamy and tender good time, many people can't help but buy a few to enjoy, relieve hunger.
I'm afraid that the money has been spent, the crab has also been bought, and when I go home, the steamed crab has yellow flowed, the crab legs have fallen off, the crab meat is not tender, the hungry worms are not solved, and the money is painful. Steamed crabs are exquisite, remember that cold water and hot water steaming are very different! With the wrong step, crab yellow outflow crab meat is not fresh. Below, I will explain in detail the correct method of steaming crab to ensure that each fresh flavor is fat and does not leave yellow.
Is the crab steamed in cold water or steamed in hot water?
Answer: Steaming in hot water
Cold water steaming: crabs are steamed in cold water, crab yellow solidifies slowly, and it is easy to flow out along broken legs or slits; Secondly, the steaming time on the cold water is too long, and the crab meat is easy to grow old and not tender.
Hot water steaming: crab hot water on the pot, high temperature will make crab yellow solidify as soon as possible, to prevent outflow; The hot water pot can effectively shorten the steaming time and retain the freshness of the crab meat. Hot water steaming or cold water steaming, this step must not be used wrong, directly related to the freshness of crab meat, crab paste fresh.
Specific operation demonstration:
【Steamed pike crab】
1. Crab fresh and powerful is the basis of fresh and tender meat, when picking crabs, we must avoid dead crabs (too many bacteria); Also avoid crabs (meat is too woody and not fresh).
2. Find a sharp knife to poke directly into the mouth of the barracuda crab, so that it is in a state of suspended animation, so that the meat is not tender and tender, and can prevent pinch injuries, and then brush the crab inside and out. After all the processing, add ginger slices and cooking wine and mix well and marinate for 10 minutes.
3. After the water in the steamer is boiled, put in a handful of shallots and put on the ginger slices, the green onion ginger can not only remove the fishiness, but also neutralize the coldness of the crab. Put the pickled pike crab on top of the green onion and ginger, cover the pot and steam for 10 minutes, be sure to be wide and steamy enough, the crab can ripen faster and remain tender.
4. Eat crab is best accompanied by ginger juice: ginger cut into minced into bowls, add 20 grams of balsamic vinegar, 20 grams of sugar and stir well.
5.10 minutes later, the pike crab is rosy and full of fresh flavor, take it out and put it on the plate, break the crab shell when eating, remove the crab cheeks, the crab meat is snow white and tight, the crab paste is golden, and the taste of the sauce is particularly fresh.
In fact, not only steaming crabs, but also many seafood and marine fish steaming methods should also follow the principle of hot water on the pot, which is an essential element of fresh and tender meat!
First Food Editor: Xiao Ya