How to put crabs in steamed crabs
Recently, the correct way to steam crabs has become a hot topic, especially the question of how to place the crabs. The following is a compilation of hot content on the entire network in the past 10 days, combined with scientific basis and traditional experience, to give you detailed answers.
1. Background of hot topics
With autumn crabs in season, the debate over whether to steam crabs belly up or down continues to heat up on social media. Food bloggers, nutrition experts and traditional chefs have expressed their opinions, and related topics have been read more than 50 million times.
| platform | amount of discussion | core points of dispute |
|---|---|---|
| 1.2 million+ | Does facing the belly up affect the taste? | |
| Douyin | 800,000+ | Differences in placement of different crab species |
| little red book | 650,000+ | The relationship between steaming time and placement |
| Zhihu | 420,000+ | Analysis of scientific principles |
2. Recommended methods by professional chefs
According to the live demonstration by Chef Wang of the Michelin restaurant:
| Crab species | Recommended placement | Reason | Steaming time |
|---|---|---|---|
| hairy crab | belly up | Prevent crab roe loss | 15-18 minutes |
| swimming crab | Side lying position | Maintain moisture balance | 12-15 minutes |
| blue crab | Slightly tilted abdomen | Avoid pliers breakage | 20 minutes |
3. Scientific Experiment Data
The latest comparative test released by the Ocean University of China Laboratory shows:
| Placement | Nutrient retention rate | Juice loss | Taste score |
|---|---|---|---|
| belly up | 92% | 8ml | 4.8/5 |
| belly down | 87% | 15ml | 4.2/5 |
| Stand upright | 84% | 22ml | 3.9/5 |
4. Traditional practices and modern improvements
1.Jiangnan traditional school: Emphasize that the belly must be facing up, use perilla leaves as the bottom, and the steamer water must contain 10% rice wine.
2.New Cantonese recipes: It is recommended to freeze for 10 minutes and then steam with the belly side down. It is claimed to make the meat firmer.
3.Japanese cuisine: Using the "pine leaf binding method" to keep the crab in its natural curled state
5. Actual test reports from netizens
Collected 300 consumer feedback data:
| method | support rate | Main advantages | FAQ |
|---|---|---|---|
| belly up | 68% | Crab roe complete | Crab legs fall off easily |
| belly down | 22% | Beautiful appearance | Loss of juice |
| other ways | 10% | Strong creativity | Complex operation |
6. Comprehensive suggestions from experts
1. Recommended regular family dinnerbelly upPlace it and use ginger slices to remove the smell
2. The water level in the steamer should be 1.5cm lower than the steaming rack to avoid boiling water touching the crab body.
3. The optimal steaming time for crabs weighing about 1 pound is12-15 minutes
4. Turn off the heat and simmer for 2 minutes before opening the lid to improve the elasticity of the meat.
7. Precautions
• Live crabs need to be bundled before steaming to prevent legs from breaking during the struggle.
• Frozen crabs need to be completely thawed using the belly-down method
• Pregnant women are advised to remove the crab heart part (hexagonal white flakes)
From the above data analysis, it can be seen that when steaming crabsbelly upis the most recognized method, but the specific operation still needs to be adjusted according to the crab species and personal preference. It is recommended that first-time tryers steam crabs in different arrangements at the same time to compare and find the method that suits them best.
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