🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 34 (from laksa021)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa034.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://icook.tw/recipes/127684\')), getAhrefsUnparsedNoserviceFromURL(\'https://icook.tw/recipes/127684\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/icook.tw\/recipes\/127684","crawl_time":1774361928,"first_indexed_time":1445296911,"http_code":200,"src_unparsed":"tw,icook!\/recipes\/127684 s443","src_root_hash":"343303226338742434","history_drop_reason":null,"meta_title":"大閘蟹的正確煮法，啤酒蒸大閘蟹！ by Wen's Cakes - 愛料理","meta_descriptions":["大閘蟹的正確煮法～啤酒蒸大閘蟹！ 秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～ 非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～ 更多餐桌故事：https:\/\/www.facebook.com\/wenslifeblog 【關鍵字】：大閘蟹、啤酒、螃蟹、蟹肉、粽子的、包粽子、快速"],"attrs_boilerpipe_text":"描述\n大閘蟹的正確煮法～啤酒蒸大閘蟹！\n秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～\n非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～\n更多餐桌故事：\nhttps:\/\/www.facebook.com\/wenslifeblog\n步驟\n用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。\n黑醋+糖+\n薑\n末，調成醬汁，沾蟹肉。\n半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。\n蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。\n小撇步\n1. 在蒸鍋裡把啤酒先煮沸，再放螃蟹下去。\n2. 只要啤酒，不加水。加水會沖淡啤酒，反而無法達到讓蟹肉鮮嫩的效果。\n3. 啤酒不能高過大閘蟹，即使火滾了也不能撲過螃蟹。不然太多液體會滲進蟹殼裡面，反而會沖散蟹黃。\n4. 從螃蟹放下去開始，鍋蓋蓋起來算10分鐘。注意從頭到尾都是大火。千萬不可以蒸太久哦，不然蟹肉就不嫩了。","attrs_markdown":"[![愛料理](https:\/\/tokyo-kitchen.icook.network\/logos\/iCook.svg) ![愛料理](https:\/\/tokyo-kitchen.icook.network\/logos\/iCook-desktop.svg) 開啓美好生活 **愛料理**](https:\/\/icook.tw\/)\n\n- [愛料理](https:\/\/icook.tw\/)\n- [生活誌](https:\/\/blog.icook.tw\/)\n- [市集](https:\/\/market.icook.tw\/)\n- [愛料理 TV](https:\/\/tv.icook.tw\/)\n- [iGood](https:\/\/igood.tw\/)\n- [試用推薦](https:\/\/icook.tw\/products)\n- [升級 VIP](https:\/\/icook.tw\/vip?entry=navbar)\n\n- [登入\/註冊](https:\/\/icook.tw\/login)\n\n下載APP\n\n下載APP\n\n## 百萬網友都在使用的愛料理 APP\\!\n開啟手機相機掃描 QR Code，\n\n探索 290,000+ 道食譜，收藏喜愛料理更方便！\n\n![愛料理 APP QR Code](https:\/\/assets-icook.icook.network\/assets\/icook-navbar\/app-qrcode-dd171d5bd84ee1b94ef80fcd132c7f23c3f4374cc24ac25cb30696db7d2070ca.png)\n\n[![下載愛料理 iOS APP](https:\/\/assets-icook.icook.network\/assets\/icook-navbar\/app-store-3d137bc800a262612e767b5198581dbfbdee72d7556bfdf02d74e9e2f3dce52b.svg)](https:\/\/apps.apple.com\/tw\/app\/%E6%84%9B%E6%96%99%E7%90%86\/id554065086)   [![下載愛料理 Android APP](https:\/\/assets-icook.icook.network\/assets\/icook-navbar\/google-play-af0bb195f4fa22960b065ff95bf52f1cdc17f84d271523152763a7cffad7f5e3.svg)](https:\/\/play.google.com\/store\/apps\/details?id=com.polydice.icook&hl=fr_CA&gl=DM)\n\n![愛料理 APP QR Code](https:\/\/assets-icook.icook.network\/assets\/icook-navbar\/download-app-float-btn-img-cd70b18b2313b948bfadcfbf620ff9e5bfb2b27ce1f39481c5a0736fe005c5b3.png)  立即下載 APP\n\n- [最新食譜](https:\/\/icook.tw\/recipes\/latest)\n- [人氣食譜](https:\/\/icook.tw\/recipes\/popular)\n- [清明節](https:\/\/icook.tw\/search\/%E6%B8%85%E6%98%8E%E7%AF%80\/)\n- [潤餅](https:\/\/icook.tw\/search\/%E6%BD%A4%E9%A4%85\/)\n- [草莓](https:\/\/icook.tw\/search\/%E8%8D%89%E8%8E%93\/)\n- 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[愛料理](https:\/\/icook.tw\/)\n2. [熱搜關鍵字](https:\/\/icook.tw\/search)\n\n[![Wen's Cakes](https:\/\/imgproxy.icook.network\/safe\/rs:fill:150:150:0:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/user\/avatar\/1168301\/6ad35ac09d06ab1f.jpg)](https:\/\/icook.tw\/users\/wenscakes)\n\n[Wen's Cakes](https:\/\/icook.tw\/users\/wenscakes)\n\n7  食譜   26  粉絲\n\n追蹤\n# 大閘蟹的正確煮法，啤酒蒸大閘蟹！\n![大閘蟹的正確煮法，啤酒蒸大閘蟹！](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/recipe\/cover\/127684\/deab840ef1b8c3b5.jpg)\n\n## 描述\n大閘蟹的正確煮法～啤酒蒸大閘蟹！   \n秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～   \n非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～\n\n更多餐桌故事：<https:\/\/www.facebook.com\/wenslifeblog>\n\n1,080   說讚\n\n讚\n\n收藏\n\n分享\n\n### 分享\n[Facebook](https:\/\/www.facebook.com\/dialog\/share?app_id=273393289342171&href=https%3A%2F%2Ficook.tw%2Frecipes%2F127684%3Futm_source%3Dfacebook%26utm_medium%3Dsharev3%26utm_campaign%3Drecipe-share&display=page&redirect_uri=https%3A%2F%2Ficook.tw%2Frecipes%2F127684)[LINE](https:\/\/social-plugins.line.me\/lineit\/share?url=https%3A%2F%2Ficook.tw%2Frecipes%2F127684%3Futm_source%3Dline%26utm_medium%3Dsharev3%26utm_campaign%3Drecipe-share%26openExternalBrowser%3D1&text=)\n\n複製連結\n\n[列印](https:\/\/icook.tw\/recipes\/127684\/print)\n\n## 份量\n4 人份\n\n## 時間\n10 分鐘\n\n## 食材\n- [大閘蟹](https:\/\/icook.tw\/search\/%E9%A3%9F%E6%9D%90%EF%BC%9A%E5%A4%A7%E9%96%98%E8%9F%B9\/)\n  4只\n- [啤酒](https:\/\/icook.tw\/search\/%E9%A3%9F%E6%9D%90%EF%BC%9A%E5%95%A4%E9%85%92\/)\n  1罐\n- [黑醋](https:\/\/icook.tw\/search\/%E9%A3%9F%E6%9D%90%EF%BC%9A%E9%BB%91%E9%86%8B\/)\n  1湯匙\n- [糖](https:\/\/icook.tw\/search\/%E9%A3%9F%E6%9D%90%EF%BC%9A%E7%B3%96\/)\n  1小匙\n- [薑末](https:\/\/icook.tw\/search\/%E9%A3%9F%E6%9D%90%EF%BC%9A%E8%96%91%E6%9C%AB\/)\n  1小匙\n\n[**開啟 App 加入採買清單**](https:\/\/icook.onelink.me\/Dl1H\/2yxp7esj)\n\n## 步驟\n- [![用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587367\/dbc1f300fd8f9088.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587367\/dbc1f300fd8f9088.jpg)\n  \n  用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。\n- [![黑醋+糖+薑末，調成醬汁，沾蟹肉。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587369\/bbdc59bc57becde3.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587369\/bbdc59bc57becde3.jpg)\n  \n  黑醋+糖+[薑](https:\/\/blog.icook.tw\/posts\/175082)末，調成醬汁，沾蟹肉。\n- [![半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587368\/1065f8379238f32b.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587368\/1065f8379238f32b.jpg)\n  \n  半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。\n- [![star](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)![star](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)![star](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)![star](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)![star](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)4\\.8 做菜看食譜不想再螢幕變暗嗎？試 試 體 驗 更 好 的 APP ![editors\\_choice](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=) ![girl](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)![download](data:image\/gif;base64,R0lGODlhAQABAIAAAP\/\/\/wAAACwAAAAAAQABAAACAkQBADs=)立即下載 APP](https:\/\/icook.onelink.me\/Dl1H\/ydmdrgzc)\n- [![蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587366\/c7fcf9bc4a19ede5.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587366\/c7fcf9bc4a19ede5.jpg)\n  \n  蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。\n\n> ## 小撇步\n> 1\\. 在蒸鍋裡把啤酒先煮沸，再放螃蟹下去。   \n> 2\\. 只要啤酒，不加水。加水會沖淡啤酒，反而無法達到讓蟹肉鮮嫩的效果。   \n> 3\\. 啤酒不能高過大閘蟹，即使火滾了也不能撲過螃蟹。不然太多液體會滲進蟹殼裡面，反而會沖散蟹黃。   \n> 4\\. 從螃蟹放下去開始，鍋蓋蓋起來算10分鐘。注意從頭到尾都是大火。千萬不可以蒸太久哦，不然蟹肉就不嫩了。\n\n9\\.2 萬 瀏覽\n\n2015\/10\/20 發表\n\n讚\n\n收藏\n\n分享\n\n### 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[愛料理](https:\/\/icook.tw\/)\n- [運動視界](https:\/\/www.sportsv.net\/)\n- [關鍵評論網](https:\/\/www.thenewslens.com\/)\n\n© 2026 TNL Mediagene\n\n愛料理\n\n[登入\/註冊](https:\/\/icook.tw\/login)\n\n[升級 VIP](https:\/\/icook.tw\/vip?entry=navbar)\n\n服務平台\n\n[愛料理](https:\/\/icook.tw\/)   [生活誌](https:\/\/blog.icook.tw\/)   [市集](https:\/\/market.icook.tw\/)   [愛料理 TV](https:\/\/tv.icook.tw\/)   [iGood](https:\/\/igood.tw\/)   [試用推薦](https:\/\/icook.tw\/products)","attrs_readable_markdown":"![大閘蟹的正確煮法，啤酒蒸大閘蟹！](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/recipe\/cover\/127684\/deab840ef1b8c3b5.jpg)\n\n## 描述\n大閘蟹的正確煮法～啤酒蒸大閘蟹！   \n秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～   \n非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～\n\n更多餐桌故事：<https:\/\/www.facebook.com\/wenslifeblog>\n\n## 步驟\n- [![用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587367\/dbc1f300fd8f9088.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587367\/dbc1f300fd8f9088.jpg)\n  \n  用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。\n- [![黑醋+糖+薑末，調成醬汁，沾蟹肉。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587369\/bbdc59bc57becde3.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587369\/bbdc59bc57becde3.jpg)\n  \n  黑醋+糖+[薑](https:\/\/blog.icook.tw\/posts\/175082)末，調成醬汁，沾蟹肉。\n- [![半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587368\/1065f8379238f32b.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587368\/1065f8379238f32b.jpg)\n  \n  半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。\n- [![蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:600\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587366\/c7fcf9bc4a19ede5.jpg)](https:\/\/imgproxy.icook.network\/safe\/rt:fit\/w:1200\/el:0\/q:80\/plain\/http:\/\/tokyo-kitchen.icook.tw.s3.amazonaws.com\/uploads\/step\/cover\/587366\/c7fcf9bc4a19ede5.jpg)\n  \n  蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。\n\n> ## 小撇步\n> 1\\. 在蒸鍋裡把啤酒先煮沸，再放螃蟹下去。   \n> 2\\. 只要啤酒，不加水。加水會沖淡啤酒，反而無法達到讓蟹肉鮮嫩的效果。   \n> 3\\. 啤酒不能高過大閘蟹，即使火滾了也不能撲過螃蟹。不然太多液體會滲進蟹殼裡面，反而會沖散蟹黃。   \n> 4\\. 從螃蟹放下去開始，鍋蓋蓋起來算10分鐘。注意從頭到尾都是大火。千萬不可以蒸太久哦，不然蟹肉就不嫩了。","meta_canonical":null}

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Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
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URL	https://icook.tw/recipes/127684
Last Crawled	2026-03-24 14:18:48 (16 days ago)
First Indexed	2015-10-19 23:21:51 (10 years ago)
HTTP Status Code	200
Meta Title	大閘蟹的正確煮法，啤酒蒸大閘蟹！ by Wen's Cakes - 愛料理
Meta Description	大閘蟹的正確煮法～啤酒蒸大閘蟹！秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～更多餐桌故事：https://www.facebook.com/wenslifeblog 【關鍵字】：大閘蟹、啤酒、螃蟹、蟹肉、粽子的、包粽子、快速
Meta Canonical	null
Boilerpipe Text	描述大閘蟹的正確煮法～啤酒蒸大閘蟹！秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～更多餐桌故事： https://www.facebook.com/wenslifeblog 步驟用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。黑醋+糖+ 薑末，調成醬汁，沾蟹肉。半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。小撇步 1. 在蒸鍋裡把啤酒先煮沸，再放螃蟹下去。 2. 只要啤酒，不加水。加水會沖淡啤酒，反而無法達到讓蟹肉鮮嫩的效果。 3. 啤酒不能高過大閘蟹，即使火滾了也不能撲過螃蟹。不然太多液體會滲進蟹殼裡面，反而會沖散蟹黃。 4. 從螃蟹放下去開始，鍋蓋蓋起來算10分鐘。注意從頭到尾都是大火。千萬不可以蒸太久哦，不然蟹肉就不嫩了。
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[![蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。](https://imgproxy.icook.network/safe/rt:fit/w:600/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587366/c7fcf9bc4a19ede5.jpg)](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587366/c7fcf9bc4a19ede5.jpg) 蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。 > ## 小撇步 > 1\. 在蒸鍋裡把啤酒先煮沸，再放螃蟹下去。 > 2\. 只要啤酒，不加水。加水會沖淡啤酒，反而無法達到讓蟹肉鮮嫩的效果。 > 3\. 啤酒不能高過大閘蟹，即使火滾了也不能撲過螃蟹。不然太多液體會滲進蟹殼裡面，反而會沖散蟹黃。 > 4\. 從螃蟹放下去開始，鍋蓋蓋起來算10分鐘。注意從頭到尾都是大火。千萬不可以蒸太久哦，不然蟹肉就不嫩了。 9\.2 萬瀏覽 2015/10/20 發表讚收藏分享 ### 分享 [Facebook](https://www.facebook.com/dialog/share?app_id=273393289342171&href=https%3A%2F%2Ficook.tw%2Frecipes%2F127684%3Futm_source%3Dfacebook%26utm_medium%3Dsharev3%26utm_campaign%3Drecipe-share&display=page&redirect_uri=https%3A%2F%2Ficook.tw%2Frecipes%2F127684)[LINE](https://social-plugins.line.me/lineit/share?url=https%3A%2F%2Ficook.tw%2Frecipes%2F127684%3Futm_source%3Dline%26utm_medium%3Dsharev3%26utm_campaign%3Drecipe-share%26openExternalBrowser%3D1&text=) 複製連結 [列印](https://icook.tw/recipes/127684/print) 追蹤 [![avatar](https://imgproxy.icook.network/safe/rs:fill:150:150:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/user/avatar/1168301/6ad35ac09d06ab1f.jpg)](https://icook.tw/users/wenscakes) Wen's Cakes 7 食譜 26 粉絲住在芝加哥，愛美食，愛旅行，愛研究食譜。相信料理是一件幸福的事，愛吃讓我們走到一起，想要與你分享簡單又美味的每一餐。 [繼續閱讀](https://icook.tw/users/wenscakes) ## 也可以試試看 - 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Readable Markdown	![大閘蟹的正確煮法，啤酒蒸大閘蟹！](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/recipe/cover/127684/deab840ef1b8c3b5.jpg) ## 描述大閘蟹的正確煮法～啤酒蒸大閘蟹！秋高氣爽吃螃蟹～今天就來傳授上海人家吃大閘蟹的祖傳秘訣～非常簡單快速，只要一罐啤酒+10分鐘即可享用。原理就是用大火和蒸汽把啤酒一口氣悶進螃蟹裡面，同時啤酒可以讓蟹肉更加鮮嫩甜美，鎖住所有的精華部分，再熱一壺紹興黃酒，這是我從小吃到大的味道，大家試試看咯～更多餐桌故事：<https://www.facebook.com/wenslifeblog> ## 步驟 - [![用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。](https://imgproxy.icook.network/safe/rt:fit/w:600/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587367/dbc1f300fd8f9088.jpg)](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587367/dbc1f300fd8f9088.jpg) 用牙刷刷一下螃蟹的腹部和關節，刷掉泥沙即可。五花大綁扎起來。用包粽子的繩子左右兩圈，上下兩圈，再打個結，紮起來就好了。如果有時間的話，也可以先把螃蟹養在啤酒中泡一下，先灌醉它們也比較容易處理。 - [![黑醋+糖+薑末，調成醬汁，沾蟹肉。](https://imgproxy.icook.network/safe/rt:fit/w:600/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587369/bbdc59bc57becde3.jpg)](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587369/bbdc59bc57becde3.jpg) 黑醋+糖+[薑](https://blog.icook.tw/posts/175082)末，調成醬汁，沾蟹肉。 - [![半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。](https://imgproxy.icook.network/safe/rt:fit/w:600/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587368/1065f8379238f32b.jpg)](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587368/1065f8379238f32b.jpg) 半罐啤酒倒入锅中煮沸。大閘蟹背部向下，放入鍋中蒸10分鐘，出鍋。 - [![蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。](https://imgproxy.icook.network/safe/rt:fit/w:600/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587366/c7fcf9bc4a19ede5.jpg)](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/587366/c7fcf9bc4a19ede5.jpg) 蟹心不能吃，在哪裡？要怎麼處理? 撥開蟹殼以後，在腹部的中間有個六角形的東西就是蟹心。蟹心很寒，不要吃，挑掉就好。 > ## 小撇步 > 1\. 在蒸鍋裡把啤酒先煮沸，再放螃蟹下去。 > 2\. 只要啤酒，不加水。加水會沖淡啤酒，反而無法達到讓蟹肉鮮嫩的效果。 > 3\. 啤酒不能高過大閘蟹，即使火滾了也不能撲過螃蟹。不然太多液體會滲進蟹殼裡面，反而會沖散蟹黃。 > 4\. 從螃蟹放下去開始，鍋蓋蓋起來算10分鐘。注意從頭到尾都是大火。千萬不可以蒸太久哦，不然蟹肉就不嫩了。
Shard	34 (laksa)
Root Hash	343303226338742434
Unparsed URL	tw,icook!/recipes/127684 s443