How to boil crabs
Recently, among the hot topics about seafood cooking on the Internet, "how to boil crabs" has become one of the hot search topics. It coincides with the autumn crab fat season, and many netizens are concerned about how to preserve the original flavor of crabs. This article will combine the hot data of the past 10 days to present the steps, techniques and common problems of boiling crabs in a structured manner, and attach an analysis of hot topics.
1. Top 5 popular seafood topics on the Internet (last 10 days)
| Ranking | keywords | peak search volume | Related hot spots |
|---|---|---|---|
| 1 | Hairy crab price reduction | 128,000/day | Market fluctuations after the Mid-Autumn Festival |
| 2 | How to boil crabs | 93,000/day | home cooking tips |
| 3 | Seafood Allergy Emergency Treatment | 76,000/day | Medical science content |
| 4 | Risks of raw pickled crabs | 61,000/day | food safety discussion |
| 5 | The difference between male and female crabs | 54,000/day | Buying Tips |
2. Standardization steps for boiled crabs
| step | Operational points | time consuming | Things to note |
|---|---|---|---|
| 1. Preprocessing | Brush the crab shells and soak them in water for 20 minutes | 25 minutes | Clean the joints with a toothbrush |
| 2.Tie crabs | Cotton rope to secure crab claws and legs | 3 minutes/only | Prevent falling off during cooking |
| 3. Cook | Pour cold water into the pot until the water covers the crab body | 15 minutes | Add ginger slices and cooking wine to remove the smell |
| 4. Stew | Turn off the heat and simmer for 3 minutes | 3 minutes | Guaranteed to be fully cooked |
| 5. Seasoning | Ginger vinegar juice: minced ginger + vinegar + sugar | 2 minutes | Ratio 3:5:1 |
3. Three major technical controversies hotly discussed by netizens
1.Cold water vs hot water for cooking: Actual measurements by Douyin food blogger @seafood daddy show that the integrity of crab meat cooked in cold water is 23% higher than that in hot water, but hot water is believed to lock in the umami flavor faster.
2.Cooking time: In a Zhihu poll, 62% of users chose 15 minutes, but professional chefs recommend adjusting it according to the size of the crab (12 minutes for less than 200g, 18 minutes for more than 300g).
3.Deodorizing formula: Xiaohongshu’s popular notes show that support for beer as a substitute for cooking wine has increased by 27%, and innovative combinations such as perilla leaves and lemon slices have been added.
4. Latest data reference for purchasing crabs
| variety | Recommended specifications | seasonal price | Survival rate standard |
|---|---|---|---|
| Yangcheng Lake hairy crabs | Female crab 2.5 taels/male crab 3 taels | 98-128 yuan/jin | ≥95% |
| swimming crab | 300-400g/only | 45-65 yuan/jin | ≥90% |
| blue crab | 200-250g/only | 78-108 yuan/jin | ≥88% |
5. Solutions to common problems
1.Loss of crab roe: Insert a bamboo stick into the belly of the crab to fix it, and keep the water temperature at a slightly boiling state (about 95°C).
2.Broken leg problem: Leave space for movement when tying crabs, and put the crabs back into the pot with their backs facing down.
3.Fishy smell remains: It is recommended to use the "three methods to remove the fishy smell" (soaking in salt water before cooking, adding bay leaves during cooking, and quenching in ice water after cooking).
Recent data shows that video content about crab cooking has been played an average of 247,000 times, and the interaction rate for "error demonstration" content is 41% higher than that of ordinary tutorials. It is recommended to pay attention to heat control when cooking and use seasonal ingredients such as fresh lotus root and young ginger to enhance the flavor level.
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