Seafood is my favorite, but the most favorite food is still "crawling" (crab, our dialect), every meal on the table to have, how to eat are not tired, and even at night when drinking a little wine to cook on two with wine to drink. So I'm very much interested in how to cook and how to make it.

One, Chaoshan casserole shrimp and crab porridge

This practice is generally a lot of people love to eat

Practice:

Shrimp wash, shrimp head and body separation, shrimp open half, shrimp line, sprinkled with salt, chicken, pepper, marinate standby crab wash, crab guts, divided into two, sprinkled with salt, chicken, pepper marinade for 15 minutes to cook the porridge, (try to cook more water thinner point) casserole Heat, put a moderate amount of oil, put the head of the shrimp, slow frying over low heat, 15 minutes or so, shrimp golden brown when the white onion into the cooked porridge poured into the casserole, put the crab, slow cooking over low heat, gently stirring, (the main fear of the bottom of the paste), into the ginger, cook over low heat for 15 minutes into the shrimp porridge thickened with a moderate amount of salt, chicken broth, pepper, sprinkle with parsley, delicious and freshly cooked casserole congee on a good

Second, spicy crab

The spicy crab

Measurements /p>

Practice:

The crab clear open shell, remove the gills and stomach parts that can not be eaten, the crab chopped into pieces of oil in the pot into the onion ginger and garlic burst incense, burst incense and then into the red pepper, pour into the crab lumps stir fry crab lumps poured into the wine, soy sauce, sugar, a little (almost a small spoon) vinegar, increase the half a bowl of water covered with a lid and stewed to cook until the crab becomes colorful and ripe, the soup thickened the starch after the water poured into the pot and stir fry, the soup do not close too dry, not too dry. Soup do not collect too dry, out of the pot before tasting if not salty enough, you can put a little salt to taste.

Three, curry crab

The Thai restaurant ate this curry crab, always remember.

Practice:

Crab with a brush to scrub the surface of the crab, with chopsticks from the eyes of the crab part diagonally to the opposite side of the legs, basically through the heart, a moment crab hangs. Break open the crab shell, scrape off the gills and internal organs in one direction, use a knife to cut the crab in half from the middle, then in two into four pieces, cut off the tips of the crab legs, separate the crab pincers with a knife along the joints, and then crack the pincers with the back of the knife, so that they are easy to flavor. Put the crab pieces into a container, sprinkle with some salt, white pepper and brandy, mix gently to avoid the crab roe and meat falling apart, and marinate for 10 minutes. Cut the lemongrass into 1cm wide wedges, cut the parsley into 3cm long pieces, remove the seeds from the chili peppers and cut them into 3cm long julienne strips as well, mince the garlic, peel the dried spring onions and thinly slice them and set aside. In a small bowl, pour in the starch, add some water and mix the water starch, then add an egg white and mix well. Pour 100ml of oil into the wok, when it is warm, dip the crab into a layer of egg white starch, fry in the oil until the crab is shaped and browned, put the crab lid into the oil to fry, pour in a little egg white and egg wash to seal the crab yolks, and fry them until they are shaped and browned. Leave about 50ml of oil in the wok, add minced garlic, lemongrass slices and dried onion slices, sauté for 1 minute on medium heat, reduce the heat to low, then pour in water and coconut milk. Add the turmeric powder and curry pieces down to the crab, cover and cook over medium-low heat for about 7 or 8 minutes, until the soup thickens. Once cooked, add shredded chili and parsley and finally drizzle with chili oil to turn off the heat.

Four, drunken crab

This is a good material with wine Oh

Practice:

First will choose a good hairy crabs wash and wipe clean, each of the crab umbilicus split a little bit, put a small amount of refined salt. Prepare a small tile altar, the pepper salt and ginger into the crab one by one into the Shaoxing wine Xu Xu sprinkled down and then add soy sauce and sugar, soak over the crab surface shall prevail. The mouth of the altar sealed tight, to be shaken, so that each crab uniformly soaked with wine, about drunken three or four days to open the seal can be.

Five, crab fan pot

Pot boiling hot water, the fan into the, put a little salt, into the chicken essence, stew for about ten minutes. Crab uncovered the umbilicus, cut off the crab shell, chopped into two sections, put a little salt, cooking wine marinade. Sliced green onion, shredded ginger. Drain the water from the vermicelli and cut them. Heat a wok, pour in oil, add green onion and ginger, stir fry, pour in vermicelli, add oil, add soy sauce, sugar and shrimp paste, stir fry. Heat a casserole, drizzle with sesame oil and add the vermicelli. Heat a wok, pour in oil, add shredded green onion and ginger and sauté, add crab, sauté. Drizzle white wine around the edges, place the crab on top of the vermicelli, turn on the heat, reduce the heat, cover and simmer. Turn off the fire, put on the chili flakes, cilantro segment can be.