How to steam crabs?

Nowadays, people still take steaming and boiling as the top priority in eating crabs. At most, they add some ginger vinegar to dispel fishy smell and dispel cold. Even with seasoning, people who eat crabs don't touch it at the first bite, because the original taste is the sunshine avenue to taste the beauty of crabs.

Steamed hairy crabs should be original if they want to eat.

Wash the crabs one by one, soak them in water for half a day, let them drain the dirty things in their stomachs, and then tie the crab claws and feet tightly with ropes (to avoid the crab feet falling off due to the crab's struggle during heating, and the crab yellow and crab oil will flow out, which will affect the taste and beauty). Add some beer and steam the crabs for 20 minutes.

Be careful not to stop breathing and open the box when steaming. You should steam the crab thoroughly, otherwise it will affect the taste of the crab.

After the crab is taken out, untie the rope and put it neatly in the plate. When eating, dip the saucers prepared with sugar, vinegar, Jiang Mo and fresh soy sauce. According to a certain proportion, put it on special tableware and eat it by consumers themselves.

Doorway: The original flavor of crabs is most obvious in steamed hairy crabs. When the crab is steamed and taken out, the crab shell is orange. Open the crab cover, the crab is yellow and golden, and the crab is as white as jade. Found in the boutique crab meat fat and sweet. When you eat it, it is accompanied by a cup of heated old Shaoxing Huadiao wine and plum, which has a longer taste.

There is no seasoning in the first bite.

Diners who usually eat crabs will not dip in seasoning at the first bite, so as to taste the delicacy of crabs. Crabs have the saying of "nine females and ten males", that is, female crabs should be eaten in September, when the female crabs are full of meat; /kloc-eat male crabs in October/October, when the male crab paste is thick enough.

Shanghai Classical Hotel

Address: Floor 0/8, Shangzhong Building, No.5 Sanlihe East Road. Per capita consumption: 150 yuan. Seats: 500.

Xiaoxiang Lou Chao Xiang Gong

Address: No.42, Wei Bei Road, Xuanwu District Per capita consumption: 30 yuan-100 Yuan Dining number: 400 people Parking spaces: 40.

Futaigong restaurant

Address: China Railway Engineering Building, South Square of West Railway Station Per capita consumption: 50 yuan -300 yuan Dining space: 600 parking spaces: 150.

Baked crab with salt is delicious when eaten raw.

Doorway: This dish tastes delicate and salty. Eat with rice vinegar and ginger powder. It's strange, fresh and salty, and delicious, salty and appetizing.

Salty crab is a dish with Ningbo flavor. It is said that when the Red Mud Hotel introduced salty paste crabs to Beijing, the diners in the north were very scared because the crabs in this dish were eaten raw. Once, a boss invited guests at the Red Mud Hotel and recommended salted crabs to the northern guests. As a result, no one dared to eat. Finally, the boss dared: "Who was the first northerner to eat raw crabs?" In a burst of excitement, the guests moved chopsticks to taste.

The raw material of this dish is cream crab produced in Ningbo, which is made by pickling the washed cream crab in marinade. This crab paste is thick and fleshy. Because of its bright red color, it is also called red cream crab. The orange crab paste on the dining table is bright and attractive.

Ni Hong Hotel

Address: Northwest corner of Liujiayao Bridge in South Third Ring Road Per capita consumption: 50- 150 yuan.

self-help

Xiehuang baozi stuffed with juicy pork

Ingredients: flour, yeast, fresh pork leg, monosodium glutamate, sugar, sesame oil, soy sauce, refined salt, pepper and ginger.

Blanch pork belly, pigskin, pig bone and hen with boiling water, remove blood impurities, add seasoning and cook for about two and a half hours, mince with a meat grinder, add crab powder and lard and mix well.

Pour the flour on the chopping board, add water and mix well, add yeast and knead it repeatedly, roll it into thin skin, fill it with stuffing and knead it into fine pattern bags.

Put the packet in a steamer and steam it in a boiling pot.

Tip: Boil water with big fire when steaming. When the dumplings are cooked, breathe and the stuffing in the buns can be rotated in the buns.

The way to eat soup packets that have just come out of the cage is very particular. There is a formula that says, "When eating, lift them gently, move them slowly, open the window first, then drink the soup, and finally sweep them away." You must first make a hole in the soup bag to suck out the juice, and then you can eat the skin stuffing, and it needs to be served with ginger and Zhenjiang balsamic vinegar.