So, fresh or frozen dead sea crabs are fine, and you can eat them even if they are dead, as long as they are fresh. River crabs can not
Jinshi sea crab
Raw materials sea crab 1000 grams, 100 grams of eggs, shredded green onion, shredded ginger 10 grams each, 5 grams of ginger, 10 grams of cooking wine, 25 grams of dry starch, 4 grams of pepper, 50 grams of vinegar, 4 grams of sesame oil, 3 grams of monosodium glutamate (MSG), 1000 grams of oil (about 75 grams of actual consumption), salt 4.
Process
(1) the sea crab shell, clean, with a knife into a crab claw with a piece of crab meat in the shape, add green onions and ginger, cooking wine, monosodium glutamate, pepper, salt mix a little marinade, add dry starch and scratch well. Bowl ginger, sesame oil, vinegar into ginger vinegar sauce. Egg knocked into the bowl and whisked well.
(2) pot of oil burning fifty percent hot, the egg was a thin line slowly poured into the frying pan, pouring the side of the chopsticks in the pan, until the pot of eggs floating color when the fish out of the oil.
(3) pot on the fire put the oil burning 60% hot, will pat on the dry powder of the sea crab pieces into the pot fried to light yellow fish out of the plate, the middle of the egg pine, when served with ginger vinegar sauce flavor plate can be.
Crab (sea crab)
Main ingredient: crab
Accessories: egg white, green garlic
Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken broth, sesame oil, flour, green onion, ginger, garlic, cooking oil .
Practice:
1, wash the crab, from the abdomen under the knife, each cut four pieces, put into the container, sprinkle salt pepper, cooking wine marinade to taste;
2, put the egg white into the vessel to add flour, the right amount of water into the egg white paste, green onion, ginger, washed and cut into shredded garlic slices, green garlic washed and cut into inch segments, and then chicken broth, wine, salt, vinegar, chicken essence, green onion ginger silk, garlic slices, green garlic segments into a vessel stirred into juice to be used;
3, sit in a pot on the fire into the oil, the oil temperature 6 - 7% heat, will be dipped in egg white crab pieces one by one batter, into the pot and fry until golden brown;
4, sit in a pot on the fire into the oil, the oil temperature of 40% heat into the deep-fried pieces of crab, cooked into the sauce, turn over evenly and drizzled with sesame oil can be loaded into the plate.
Features: flavorful meat tender, slightly sour.
Fried sea crab :
Raw material main ingredients sea crab 1 kilogram. Seasonings 900 grams of vegetable oil (consumed about 100 grams), 10 grams of sesame oil, 4 grams of salt, 15 grams of cooking wine, 8 grams of ginger, 100 grams of rice vinegar, 50 grams of dry starch.
Process
(1) remove the umbilical cord, hard cover, gills and claw tip of the sea crab, vertical knife cut into two halves, along the root of the crab legs chopped into 8 pieces, marinated in cooking wine, salt for 10 minutes.
(2) frying spoon on a high flame, the vegetable oil burned to 9% heat, the sea crab legs dipped in dry starch at the cut into the oil and fried until golden brown when fishing, the oil control removed into the dish.
(3) rice vinegar, sesame oil into 2 bowls, minced ginger in 2 dishes, with the crab on the table together
Respondent: warm-blooded forests - apprentice wizard level 2 2007-2-7 10:55
I. Beer Crab Practice!
Materials:
600g of flower crab (about 1 catty), 15g of ginger (about 4 qian), 30g of green onion (about 8 qian), 4 cloves of garlic, 1/2 teaspoon of peppercorns, 1 clove of star anise, 200 ml of beer, and 1 level teaspoon of salt.
Cooking steps:
(1 ) Wash flower crabs and chop (
(2) Peel and slice ginger.
(3) Scallions cleaned and cut degree.
(4) Garlic peeled and chopped.
(5) Mix all ingredients well, add 1 tablespoon of oil, put the same on the container, cover with plastic wrap, leave an opening to release air, cook on high heat for 4 minutes that is done
Thai Curry Crab
Main ingredient: Crab
Accessories: Pineapple, Vermicelli
Seasoning: Onion, Ginger, Garlic, Red Chili Peppers, Curry powder, Coconut milk, Milk, Butter, Salt, Chicken essence, Sugar, Cream, Cream, Cream, Sugar, Sugar, Soy sauce, Soya Sauce, Soy sauce, Soy sauce, Sugar. salt, chicken essence, sugar, salsa, cooking oil
Practice:
1, the crab slaughtered and washed, fans with warm soak, pineapple, red pepper, onion, ginger, garlic cut into cubes;
2, casserole pot pour cooking oil and appropriate amount of butter, oil is hot under the green onion, garlic, ginger, red pepper, pineapple granules stir-fried, add the curry powder, stir fry and then poured into the crab, add the appropriate amount of coconut syrup, milk Add salt, chicken essence, sugar and a small amount of water, then pour the soaked vermicelli into the pot, boil for 5 minutes, collect the juice and then you can take off the pot.
Features: strong aroma, fresh crab flavor, glutinous and soft vermicelli.
Three, ginger and scallion crab casserole practice
Ingredients: 2 meat crabs weighing 640 grams, about 250 grams of green onions, about 180 grams of ginger, dried scallions a little.
Thickening ingredients: 1 teaspoon each of brown sugar powder and cornstarch, 1/2 teaspoon salt, 5 tablespoons water. (HaoChi123.com)
Operation: 1. Wash the crab, chop the pieces and drain.
2. Wash green onion, cut degree; scrape skin of ginger and cut thick pieces.
3, crab pieces bubble oil to eight mature, fish up. 4, half a cup of hot oil, burst incense ginger, dry onions and half a portion of the onion degree, under the crab pieces, cook and bake on the lid for 3 minutes, drizzle with wine, add gravy, and then cook and bake on the lid for 8 minutes, under the rest of the onion degree of pockets
Four, spicy crab
main ingredient: meat crabs
Seasoning: green onion, salt, sugar, white wine, dried chili peppers Ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil
Practice:
1. Meat crab in a vessel to add the right amount of white wine, crab drunken gills, stomach, intestines cut into pieces;
2. Onion, ginger wash, onion cut into segments, ginger cut into slices;
3. Sit in the pot ignite the fire to release the oil, the oil to 30% hot, into the pepper, dried chili pepper stir-fried spicy aroma when the Add ginger slices, scallions, crab pieces, pour cooking wine, vinegar, sugar, salt and stir fry evenly out of the pot to eat.
Features: hemp, fragrant, fresh.
Tips for every day: the edible part of the crab is the muscle, crab roe, sperm nest and ovaries. The inedible parts are stomach, intestines and gills. Do not eat fruits and drink raw water immediately after eating.
Five, crab pieces of fan pot practice
Raw materials hairy crab 3, 350 grams of hairy fan, 250 grams of cabbage, small red pepper 3, 50 grams of seafood sauce, dry flour, garlic, ginger, green onions, soy sauce, salt, sugar, monosodium glutamate, yellow wine, each appropriate amount.
Making (1) crab washed and de-hybridized, each cut into 8 pieces, the cut surface dipped in dry flour; cabbage cut into crab block size. (2) frying pan with 10 grams of oil, bursting garlic, ginger, pepper diced, under the seafood sauce stir-fried, pushed into the fans, cabbage fried evenly, sheng in the pot. (3) frying pan another 20 grams of oil, burst incense ginger, scallion, crab pieces dipped in powder side down to fry until golden red. After frying, cook wine and simmer briefly, cover with cabbage and vermicelli. (4) pot with 250 grams of fresh soup, high-fire boiling, dripping a little wine seasoning, change the medium heat boiling for about 5 minutes, sprinkle with chopped green onion that is complete.
Features fresh and spicy, tender crab meat, fans cool.
Six, Shanghai drunken crab
Raw materials: 500 grams of live crab
Seasoning: Huadiao wine, liquor, salt, sugar, green onion knots, ginger, peppercorns, Chenpi moderate
Production: water with salt, sugar, peppercorns boiled, cooled with Huadiao wine, liquor, made of drunken brine. Live crab washed, drained. Take the size of a clean container 1, the bottom of the first onion knot, ginger and peel, into the live crab, the top and then put on the green onion, ginger, peel, pressure on the weight to join the drunken brine seal, put in the freezer for 4 days can be eaten. When serving, cut into cubes and pile up, pour in a little drunken marinade.
Features: aroma without fishy, crab flavor .
Seven, Tunxi drunken crab
Raw materials: live crab 4 (weighing about 600 grams), 300 grams of soy sauce, 200 grams of Huizhou seal cylinder wine, 15 grams of ginger, 20 grams of salt, 4 garlic cloves, 25 grams of rock sugar, 20 grams of sorghum wine, 4 peppercorns.
Production:
Live crabs will be scrubbed clean and drained, ginger pat loose; take the crab 1 lift the umbilical cover, extrusion umbilical cord bottom dirt, into the salt 5 grams of peppercorns l, close the umbilical cover, and then break off the tip of the crab claw 1, from the umbilical cover of the upper part of the tie in, in order to nail umbilical benefit, so that it can not be opened. So one by one can be done to install the altar, with two small bamboo slices cross-shaped card in the altar, press the crab body; and then the soy sauce poured into the altar (300 grams in September of the lunar calendar, 200 grams of cold weather), add Weizhou sealing wine, ginger, garlic cloves (a little shot), rock sugar, and finally poured into the sorghum wine. Use greaseproof paper to wrap the mouth of the altar tightly sealed, a week later you can open the altar to eat.