The practice of steaming crabs How to cook and eat steamed crabs?

Steamed crab

Ingredients:? Crab,1000g;

Accessories: yellow rice wine 15g, Jiang Mo 30g, minced garlic 30g, soy sauce 20g, a little sugar and monosodium glutamate each, sesame oil 15g and balsamic vinegar 50g.

Production process:

1. Wash the crabs with clean water and add proper amount of salt, which will make them taste better.

3, put into a container;

4. Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir; ?

5. Take another small bowl and put vinegar for later use; ?

6. Cage the crabs and steam 15 to 20 minutes until the crab shells are bright red and the crab meat is cooked.

7, out of the pot. Dish, bring oil seasoning and vinegar when serving, and you can eat.

Health care effects: clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and bones, promoting blood circulation and resolving phlegm, promoting diuresis and eliminating jaundice, benefiting limbs, nourishing liver yin and filling gastric juice.

The nutritional value of crabs;

Crabs are cold and salty. Liver and stomach meridians. Has the effects of clearing away heat and toxic materials, tonifying bone and marrow, nourishing tendons and bones, promoting blood circulation and removing blood stasis.

Suitable for congestion, jaundice, waist and leg pain, rheumatoid arthritis. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis. Taboo: stomach cold, ulcer, wind-cold cold, pregnant women, dysmenorrhea.