Should hairy crabs be steamed without ropes or directly steamed

It is better to steam hairy crabs by untying the rope, which can ensure even heating and prevent harmful substances from seeping out from the rope. Direct steaming may cause crab legs to fall off or uneven heating in certain areas, but if the rope is made of food grade cotton and securely tied, it can still be retained. When the hairy crab is untied and steamed, high-temperature steam can quickly penetrate the crevices of the crab shell, making the crab meat evenly cooked and locking in the freshness. Adequate contact between the crab body and steam can shorten the cooking time and avoid the loss of crab roe or meat discoloration caused by local high temperatures. Grass ropes may release trace impurities or residual chemicals during the steaming process, and steaming after untying the ropes is more in line with food safety requirements. When a live crab struggles to untie the rope, attention should be paid to preventing pincer injuries. Use chopsticks to gently press the crab's abdomen to put it into a dormant state before handling it. When steaming hairy crabs with ropes directly, the grass rope may absorb water and introduce odors into the crab meat. At high temperatures, the knot of the rope can easily form a steam blind spot, resulting in insufficient heating of the crab belly. Some merchants use industrial ropes or chemically bleached ropes, and harmful ingredients may migrate to the crab body during steaming. If it is confirmed that food grade cotton rope is used and the tightness of the binding is moderate, steaming the rope can prevent crab legs from breaking, but the steaming time needs to be extended to ensure that the center temperature meets the standard. In traditional cooking, bundling steaming is often used to maintain a beautiful appearance. For home cooking, it is recommended to place steaming with the belly facing upwards after untying the rope.

Before steaming hairy crabs, it is recommended to clean the gaps between the crab shells with a brush, and wait for 10-15 minutes after the water boils. Paired with ginger vinegar juice, it can neutralize coldness. Heavy metals in crab hearts, stomachs, and other parts need to be removed. Gout patients should control their consumption and avoid consuming persimmons and strong tea together, which may affect protein absorption. The bottom of the steaming container can be covered with perilla leaves or ginger slices to remove fishy smell and enhance aroma. The remaining crab meat should be refrigerated and stored for no more than 24 hours.