The fall of not eating crabs can not be considered as autumn. The most common way to eat crabs learned from Shanghai friends is to eat the goose.
The crabs are cleaned with a brush, and the onion is placed in the steamer. The ginger slices (with dried perilla leaves can also be removed), add water to boil, put the crab belly up into the steamer, steam for 15-20 minutes.
The traditional practice of simmering dishes: ginger, vinegar, a little sugar and mix thoroughly. My own practice: a little soy sauce, vinegar, ginger, a few drops of sesame oil, awesome!
After eating the crab, you can wash the hand-flavored taste with lemon slices, and then drink a cup of brown sugar ginger tea to neutralize the cold of the crab.
Steaming crabs is better than boiling, because the steaming temperature is high, it can kill the microbes and parasites in the crabs in a short time, reduce the muscle pollution of the crab's gastrointestinal residues, and ensure the meat is clean and delicious. However, boiled water, the residual sludge in the crab will enter the abdominal cavity with the soup, affecting the umami, and the umami and soluble nutrients will be lost with the water.