Oil sauce hairy crab
Materials
500 grams of hairy crab, 25 grams of net hairy beans, 15 grams of green onions, 10 grams of ginger, 10 grams of wine, 15 grams of soy sauce, 1 gram of salt, 15 grams of sugar, 20 grams of flour, 10 grams of wet starch, 300 grams of fresh broth, 60 grams of lard.
Practice
1, river hairy crab clean, cut in half from the center, the cut surface evenly dipped in flour. Cut the green onion into flowers. Cut the ginger into pieces.
2, put 40 grams of lard in the pot to heat, the crab shell up one by one pieces of emissions in the pot, frying until the crab shell red, upside down once, frying until the crab body is red.
3, cooking wine, soy sauce, ginger, sugar, salt and stir fry.
4, down into the soybean, add fresh soup burn until the crab meat is cooked through, collect the soup, thicken with wet starch, thickening, sprinkle with green onion, pour in the rest of the lard and turn it over, out of the pot, crab back face up into the plate that is complete.
Method 2: Fresh hairy crab congee
Ingredients
"1 hairy crab from Hokkaido", "1 tsp minced garlic", "1 tsp minced ginger", "1 tsp minced celery", "water", "a pinch of salt", "1/2 cup of rice", "2 cups of water"
Methods
1: De-icing hairy crabs in the freezer.
2: surimi porridge advanced electric pot steamed soft spare, outside the pot about the amount of cups of water can be 2 grams of water, jumped up and then smothered for 1 hour, you can reduce the casserole straight boil, the situation of the poi pot.
3: hairy crab with a finger pinch before and after the crab body (so as not to be stabbed by the barbs), with kitchen scissors will be cut off the feet, cut a knife to facilitate eating crab meat. Crab body with sharp scissors in the mouth piercing, turn 90 degrees can be removed from the shell, wash the viscera impurities and then cut into the appropriate size, be careful not to wash off the crab paste.
4: Chop spices.
5: The hairy crabs were boiled and frozen after capture, so I boiled the water that melted during the de-icing process as crab stock, sprinkled in ginger and garlic and continued to cook for 3 minutes.
6: Pour the congee into a casserole dish, add a little more water to adjust the consistency and seasoning as needed, add the hairy crabs, and sprinkle in the chopped celery to serve.
Practice 3, hairy crab fried rice cakes
Materials
3 blue crabs, 1 pound of Korean finger rice cakes, ginger, green onion, pepper, 2 tablespoons of flour, 300ml of boiled water, black vinegar, sesame oil
Seasoning: 2 tablespoons of light soy sauce, 2 tablespoons of oil, 2 tablespoons of cooking wine, 1 tablespoon of sugar
Methods
1) First, break off the crab cap and umbilical cap, wash and rinse the crab. cover and navel cover, wash and cut into two halves, patted with dry flour, into the frying pan and stir-fried until the crab shells turn red, the crab's incision face down when frying;
2) add ginger slices in the pot, spread the rice cakes, add the seasoning and boiling water after mixing evenly, boil on high heat and then turn to medium heat with a lid and boil for about 5-6 minutes;
3) open the lid and stir-fried on high heat, so that the sauce is evenly coated with the rice cakes, before serving, put a drop of black vinegar and sprinkle sesame oil on the rice cakes.
Make sure the rice cake is well coated with sesame oil and sprinkle with chopped green onion.
Practice 4, chicken with hairy crab
Materials
250 grams of hairy crab, half of chicken, 20 grams of ginger, perilla, nine layers of pagoda, a little rice wine, salt, sugar, oyster sauce, soy sauce, pepper, chicken broth, peanut oil, each in moderation
Practice
1, the hairy crab cleaned, washed, and then be chopped up pieces of spare parts;
2, light chicken Wash and chop pieces, salt, sugar, rice wine marinade standby;
3, open the pot of oil, burst incense ginger, into the chicken pieces stir-fried until half-cooked, and then the hairy crabs into the high-fire stir-fry, save the rice wine, add the appropriate amount of chicken broth, perilla, nine layers of tartar, oyster sauce and light soy sauce, salt, sugar, pepper to taste, and simmer on medium heat until the chicken is cooked into.