Salted crabs
By VicentaLakin
A year. It's time to eat crabs. I used the ad for the crabs of the magma lake (not for the maggot lake, but for the crabs of the lake) and the mid-autumn and autumn approaches, and the fat crabs have been on the crab poles lately, and I've had to go through the crab addiction every year this year。
Recipe Recommendations
- hairy crabs five
- bacon appropriate amount
- ginger appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Salted crabs
1
Materials prepared, salted, immersed and immersed in light salt water for more than an hour, and crabs cut in half the abdomen
2
(b) Placing of several ginger tablets on the plate, such as palettes, and steaming on the pan for about 25 minutes
3
When they are fertilized, they pour out a plate of soup with a little fragrance and starch
4
The juice is on the salt。Salted crabs Make Tips
1. How to remove salty meat? The correct way is to put the product in light salt water for rinsing. In this way, using the natural distribution principle of flowing from high concentration to low concentration, the salty taste is quickly released to the outside.
2. When cutting crabs, do not lower the knife from a high place. The correct method is to press the blade on the part to be cut, tap the back of the knife with your palm to cut the crab, and do not take the crab immediately after cutting, so that the crab legs will easily fall due to breaking free. After cutting, wait for a moment for the crab to stop moving before setting the plate.
2. When cutting crabs, do not lower the knife from a high place. The correct method is to press the blade on the part to be cut, tap the back of the knife with your palm to cut the crab, and do not take the crab immediately after cutting, so that the crab legs will easily fall due to breaking free. After cutting, wait for a moment for the crab to stop moving before setting the plate.