清蒸螃蟹

2024-08-06 17:59:22 519

清蒸螃蟹
微凉初冬,暖心美食,怎么没有它。八只脚,抬面鼓,两把剪刀鼓前舞,生来横行又霸道。看到这些文字,你或许已猜出是什么了吧!没错,它就是螃蟹。螃蟹是公认的食中珍味,不但味道奇美,而且营养丰富,丰富的蛋白质是猪肉和鱼肉的几倍,此外还含有丰富的氨基酸、钙铁锌硒钾及维生素A等。维生素A,是我们人体内是不可缺少的物质,它能促进生长、延缓衰老、增强人体对传染病的抵抗力,还可防止夜盲症。
鲜活的螃蟹,清蒸最美味,红彤彤圆鼓鼓看着就诱人,蟹黄丰满,肉嫩鲜美,原汁原味好吃到连手指头也不放过。不过蒸螃蟹看似很简单,但很多人都做错,如果直接蒸就大错特错,要想蒸出来的蟹肉鲜美没腥味,不断腿、不流黄,只需记住一步就OK。话不多说,来看看具体做法吧~

Details of ingredients

  • 螃蟹3只
  • 香葱香葱
  • 生姜5片

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间二十分钟

Steps to make 清蒸螃蟹

  • 1.准备好食材,螃蟹选好后,商贩现场捆绑的很新鲜。
  • 2.把买来的鲜活螃蟹放清水里,让其吐一会儿泥沙及杂质。
  • 3.然后用手抓住螃蟹壳的两边,再用牙刷把螃蟹仔细刷洗干净,包括扎绳也多刷刷,不要被它夹到手。
  • 4.蒸锅中倒入适量清水,并在水里倒些料酒,笼屉上放些姜片,然后把螃蟹肚皮朝上放到姜片上,再摆葱段和姜片。
  • 5.开小火蒸,待听不到螃蟹响动后,再转大火蒸12分钟左右。
  • 6.螃蟹性寒凉,搭配姜醋汁一起食用,不仅味美更加鲜美,同时还可祛寒暖胃。
  • 7.取出蒸好的螃蟹,干干净净,不断腿不流黄。
  • 8.就着姜醋汁趁热食用味道最佳。
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