Crab recipe
Steamed crab
Exercise:
1. Wash the hairy crabs and untie the rope that binds them.
2. Put a proper amount of hot water in the steamer. After the fire boils, put the hairy crabs into the steamer with their stomachs facing up (when steaming in the steamer, the crabs' stomachs should face up, so that the crab roe will be caught by the crab cover and will not overflow). Cover the pot and steam for about 15 minutes.
3. Wash ginger, peel and chop, mash garlic and chop onion.
4. Put the soy sauce, balsamic vinegar, sesame oil, onion, ginger and minced garlic into a bowl, stir well, and make a dip.
5, take out the steamed crab, untie the rope and put it on the plate, dip it in the sauce when eating.
Fried crab
Exercise 1:
1. Clean Portunus trituberculatus, remove inedible parts such as crab cheeks and crab hearts at the tail, brush it with a brush, cut it from the middle of the crab belly, and then cut it into 4 pieces; Crab pliers are slightly broken; Shredded ginger, sliced onion and garlic.
2. Put a proper amount of raw flour in the dish, and evenly spread raw flour on both sides of diced crabs (make the crab meat tender and lock the crab meat), and the pliers shell does not need to be stained with powder.
3. Put more oil in the pot and heat it. Stir-fry shredded ginger and garlic slices first, and then put all the crab pieces into the pot together.
4. Stir-fry until the color turns red, add more yellow wine, appropriate amount of sugar, salt/soy sauce and stir-fry, add a little water to moisten the ingredients, and sprinkle onion and stir-fry twice before taking out the pot.
Practice 2: Fried crabs in typhoon shelter
Ingredients: 2-3 crabs, garlic, ginger, onion, corn starch, pepper, lobster sauce, sugar and salt.
Exercise:
1. Cook the garlic until crisp, break two cups of garlic with a cooking machine, heat the garlic to 7-8 degrees in a hot oil pan, cook the garlic on medium heat, stir several times in the middle, and turn off the heat when the garlic starts to turn Huang Shi. Let the remaining temperature of the oil continue to boil the water in the garlic crisp.
2, wash the crab, open the shell to the stomach and stomach, and open the crab claws to facilitate the taste. If you want to cook for a shorter time, you can steam the crabs first, then wrap them in the adjusted thin batter and cook them in the oil pan.
3. Stir-fry the fragrant lobster sauce, ginger slices and dried peppers with a little oil, pour in the appropriate amount of garlic crisp, add salt, add sugar and stir-fry over low heat.
4. Pour in the boiled crab and stir-fry until the crab shell is crispy and garlic-flavored. Add leeks and start cooking.
Boiled crab
Ingredients: crab, ginger slices, beer, salt, vinegar and sugar.
Exercise:
1. Wash crabs with a brush. Be careful to be caught by crabs when brushing, and put the washed crabs into the pot.
2, ginger cut the right amount, spare, prepare beer.
3. Pour half a bottle of beer and ginger slices into the pot, then pour in two spoonfuls of salt, cover the pot, and start cooking on medium heat for 10 minutes without putting a drop of water.
4. Prepare crab dipping sauce, add proper amount of vinegar and sugar, and then add Jiang Mo.
Fourth, boil crabs.
Exercise:
1. Remove navel, hard cover, gills and claw tips of sea crabs, cut them in half vertically, cut them into 8 pieces along the root of crab legs, and marinate them with cooking wine and salt 10 minute.
2. Stir-fry the spoon, and burn the vegetable oil to 90% heat. Immerse the dry starch at the mouth of the crab leg in the oil and cook until it is yellow. Take it out and control the oil and put it in the plate.
3. Divide rice vinegar and sesame oil into two bowls, and Jiang Mo subcontracts two dishes and serves them with crabs.
Five, spicy crab
Ingredients: crab, cabbage, salt, liquor, onion, ginger, bean paste, pepper, garlic, pepper, soy sauce and sugar.
Exercise:
1. Choose fresh crabs, wash them with clear water, remove the navel, then uncover the crab cover, tear off the crabs' gills, and cut the washed crabs in half.
2. Add 1/2 teaspoons of salt and 1/2 teaspoons of white wine to the crab and marinate for 10 minute, then dip a layer of dry powder on the crab cover, shell and incision, cut vegetables into pieces, chop onion ginger, bean paste and pepper, and peel garlic for later use.
3. Put the oil in the pot. When the oil is 60% to 70% hot, let the crabs stained with starch cook in the pot until the surface of the crabs turns yellow, and then remove them. Cook garlic in a pot until it turns yellow, pour out the oil, and stir-fry the vegetables in the pot.
4. Put a spoonful of oil in another pot. When the oil is hot, stir-fry the chopped bean paste in the pot and stir-fry the red oil. Stir-fry pepper, pepper and onion ginger, stir-fry garlic and crab, and add half a teaspoon of soy sauce and 1 teaspoon of sugar to taste.