Recipe: Steamed hairy crab

Home Cooking Recipe: Steamed hairy crab

Notes:

The autumn wind starts, the crab feet are itchy, and it is another year when eating crabs. This year's Mid-Autumn Festival has passed "early", and the hairy crabs are still not mature during the festival. Now the crab ponds in Jiangsu and Zhejiang provinces have been arrested one after another, and they have announced that the hairy crabs of Huang Manfei are coming! This recipe is based on the most traditional way of the old carat in Shanghai. It is simple and does not cover the sweet taste of the crab itself. In a pot of Shaoxing rice wine. Happy. (Because the hairy crab is cold, so the rice wine can just warm the body and warm the stomach)

Ingredients:

Steps:

  1. Home Cooking Recipe: Put water in the pot and boil. Then put the crabs in the water and steam for 15 minutes.

    Put water in the pot and boil. Then put the crabs in the water and steam for 15 minutes.

  2. After steaming for 15 minutes, turn off the heat and take it out for 2 minutes. Then pour a small stack of vinegar and cut into the fine ginger in the vinegar.

  3. Please enjoy it.

Tips:

At the time of eating, the crabs are opened and the shell has a black internal organs. It is the coldest place for crabs and cannot be eaten. So be sure to remove it. When eating, or when eating crabs, eat some ginger in the vinegar and go to the cold.


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