Generally, when we eat crabs, we find that crabs are tied with ropes. Many people don't understand why. So why do steamed crabs tie ropes? What happens when they untie the ropes?
Why do steamed crabs tie ropes
Before steaming, use rope to tie up the claw feet to prevent the claw feet from falling off and the crab oil from flowing out.
If the crabs are not tied, they will scramble. It's not convenient to grab them. Therefore, it is generally recommended to cook it tied. First, the claws will not fall, second, the yellow and cream will not be scattered due to struggle, and the meat will not be firewood when tied up, and the taste is tight.
Steamed crab
Ingredients: 1000g crab, 15g yellow wine, 30g ginger powder, 20g soy sauce, 15g sesame oil, 50g vinegar, a little white sugar monosodium glutamate
Practice:
1. Put the ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil cooked in advance, and mix them together to make the sauce. 2. Take another small bowl and put in some vinegar.
3. Wash the crab with clean water (pay special attention to the gap between its shell and legs, as well as the fluff on the boar), put it into the big bowl in the steamer, heat it up, steam for 15-20 minutes, until the crab shell turns from green to bright red, and the crab meat is mature, take it out.
4. Bring sauce and vinegar with you when serving.
Do you want to untie the rope of steamed crab
The purpose of binding is to ensure the firmness of hairy crab meat. It doesn't need to be untied when cooking. The crab meat is stronger.
It can be undone. When steamed like this, the crab can't struggle. The crab fat and crab cream are not easy to lose. But brush as carefully as possible, especially the mouth and pincers. When steaming on the cage drawer, remember to put the crab head down and the navel up to the sky.