Steamed Crab with Perilla
Overview
Traditional Chinese medicine believes that crabs are cold in nature, while perilla is pungent and warm, has the effect of regulating qi and widening the heart, can detoxify fish and crabs, and has a special aroma, which can be used as medicine and dietary therapy. Therefore, it is most suitable to use steamed crabs with shredded ginger, perilla, etc. Crab is the most typical food in autumn to moisturize the body, nourish the lungs and nourish yin. Crab is cold in nature and salty in taste. It has the functions of clearing away heat and dissipating stagnation, producing essence and overflowing marrow, harmonizing the stomach and digesting food. When cooking, it is advisable to add shredded ginger, perilla and other seasonings used when preparing crab. In addition, good crabs must be paired with good wine. Crabs are cold in nature, and rice wine is warm and mild, so it is the best choice when eating crabs. Tip: Crab is a high-cholesterol and high-purine food, so gout patients should not eat it. The gills, sandbags, and internal organs of crabs contain a lot of bacteria and toxins, so they must be removed before eating.
Tags
Ingredients
Steps
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First soak the hairy crabs in light salt water and spit out the sediment, then scrub them clean with a toothbrush;
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Wash the chives and ginger and cut them into sections, put a small amount of perilla on the bottom of the plate;
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Put water in the pot, add half of the perilla, boil it and blanch the hairy crabs and take them out;
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Place the hairy crabs belly-side up on a plate, sprinkle a little perilla on the belly, and steam in a pot of boiling water for 15 minutes.
