In daily life, crab is a very common food. There are many ways to do it. The most common way is to steam. What is the best dip for steamed crab? How to do it? If you eat steamed crab alone, it will taste delicious, but there will always be a strange taste of seafood, so it's the best to eat it together.
How to make the dipping material of steamed crab
Method 1
Materials: 100g Zhenjiang vinegar, 20g ginger powder, 5g sugar, 3G yellow wine
Practice:
1. Cut up the ginger and set aside.
2. Mix vinegar, sugar and rice wine well.
3. Pour all the seasonings into the pot and bring to a boil.
Method two
Materials: ginger, vinegar, sugar and monosodium glutamate
Practice:
1. First, peel the ginger, then cut it into pieces, then cut it into silk, and finally chop it into foam, then put it into a bowl for use.
2. Pour vinegar into a bowl with ginger foam. Cover the amount of vinegar with ginger.
3. Add a little sugar and monosodium glutamate and mix well (it's better to microwave).
Method three
Materials: proper amount of shallot, oil, ginger, sugar, soy sauce and vinegar
Practice:
1. Steam on soy sauce + vinegar + sugar + ginger + scallion + salt steamer for two minutes
2. Pour in sesame oil after cooling.
Method four
Ingredients: 15g yellow wine, 30g ginger powder, 20g soy sauce, 15g sesame oil, 50g vinegar, a little sugar and monosodium glutamate
Practice:
1. Peel the ginger and cut it into small pieces.
2. Boil the soy sauce.
3. Put the ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, rice wine and sesame oil cooked in advance, and mix them together to make the sauce.
Precautions for eating crabs
1. Crab with fresh ginger and vinegar
Crab tastes salty and cold, while ginger is warm, which has the effect of dispersing cold and detoxifying; vinegar can kill bacteria and destroy histamine in crab besides seasoning. Besides, ginger and vinegar are condiments. When eating crab, dip in ginger vinegar juice to make crab taste more delicious.
2. Don't eat dead crab
There are many health risks in eating dead crabs, because the period of rigidity and autolysis will be shortened rapidly after the death of crabs, and bacteria will multiply in their bodies in large numbers. If bacteria decompose amino acids in crabs under adverse environment (such as weak acid condition), they will produce histidine and histidine like substances. Group ammonia can cause allergic food poisoning, group ammonia can cause vomiting, abdominal pain and diarrhea.
3. The following people should not eat crabs
People with cold, fever, stomachache and diarrhea, inflammation of digestive tract, ulcerative cholecystitis and cholelithiasis should not eat crabs; people with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or no crabs, and crabs should not eat more; people with allergic constitution should not eat crabs.