Original hairy crab with lotus flavor

Overview

Autumn is here, crabs are getting fatter, and I don’t know if the chrysanthemums are blooming, but I haven’t seen them here; I don’t know why there are so many crabs this year, they are especially fat, and they are very cheap. I, a foodie, must eat enough. In fact, eating crabs is delicious without any seasoning. Here, hairy crabs are steamed with lotus leaves, just for the aroma, and it smells comfortable...

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• dried lotus leaves
• hairy crab
• scallions
• shredded ginger
• zhejiang vinegar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Blanch the lotus leaves in boiling water

   

3. 3 Boil water, put the blanched lotus leaves in the steamer, add green onions, and put the hairy crabs with the rope on the lotus leaves

   

4. 4 Cover the crab with the extra ruffles, cover the pot and steam for about 30 minutes

   

5. 5 When the crab is cooked, cut off the rope

   

6. 6 Cut the ginger into shreds and add vinegar as a seasoning for dipping