Hello everyone, I am Nobita. When eating crabs in autumn, many people put them in the pot with hot water. If they steamed it, they would either flow out the crab roe or the crab legs would be broken and they would be incomplete at all.
And the crab tastes very fishy, not as delicious as it was in the restaurant outside. Why is this?
If you are still worried about this, let me tell you today. 5 key steps to keep in mind when steaming crabs in . The crabs keep legs and not oily.
This is what I learned from a kitchen master. Not only can ensure the steamed crabs, but they can also make the crabs tasteless and the meat is more delicious. Learn them together with .
5 key to steaming crabs
1. Putting cold water on the pot
The most taboo thing in steaming crabs is to put it in the pot. must be put in the pot with cold water. When adding clean water, you must add enough at one time. because the lid of the pot cannot be opened while steaming crabs.
Slowly heat cold water so that the steam can better enter the crab's body. The meat of the crabs steamed in this way will be more delicious. If the hot water is steamed directly, it will cause aging and turbid taste.
2. Steaming crabs requires leggings
When purchasing a crab, a circle of straw will be tied to the outside of it. The purpose of this is to tie the crabs' legs and feet. During the steaming process, the crabs will not run around, resulting in broken legs and broken feet.
Under high temperature heating, crabs cannot tolerate this high temperature. Moreover, when steaming in the pot, must put its abdomen upwards to effectively prevent the crab roe and crab juice from being steamed out of the body.
3. Four-piece set to remove fishy smell should not be missing
First of all, remember to add an appropriate amount of rice wine to water. The rice wine will evaporate under high temperature heating, thereby removing the fishy smell in the crab. Secondly, remember to put some pepper, green onion slices and ginger slices on the surface of the crab.
These ingredients have one common effect, that is, they can remove the fishy smell, especially for steamed dishes. If you put a little in it, it can play a good role in removing the fishy smell and increase the umami flavor.
4. Control the heat well
. Control the heat is the most critical step. 80% of people like to use to steam it on high heat when steaming crabs. This method is very wrong.
The correct way to make it is to steam over high heat for 5 to 8 minutes, and after wait until the water in the pot is completely boiled, turn to low heat, steam it for 15 minutes, and finally turn off the heat and simmer for 5 minutes. can be taken out of the pot and eaten.
5. Don’t mix the sauce randomly
steamed crabs. Be sure to match them with a bowl of the simplest sauce. prepare a little more minced ginger, put it into a large bowl, then add an appropriate amount of aged vinegar , and finally add a spoonful of sugar to enhance the flavor.
If you can add other condiments, you won’t add them. This will ensure the original umami flavor of the crab and maximize the retention of . The main function of minced ginger is to neutralize the cold air inside the crab, because crabs are a cold food in nature, and ginger is a hot food in .
Summary:
or above is Nobita. When steaming crabs at home, the five major techniques used are used. The steamed crabs taste exactly the same as the ones eaten in the restaurant. has to be said that the method taught by the restaurant chef is still very useful.
Friends who have learned these methods, remember to follow Nobita and and share the content so that more friends can learn it too.
