Ingredients: Alaskan king crab legs, green garlic, Jiang Mo, cooking wine, salt, sugar, rice vinegar, pepper, water starch, sesame oil and water.

Production: (1) Thaw Alaskan king crab legs, cut into moderate sections, and cut into green garlic sections. (2) Add hot oil to the pot, add green garlic and Jiang Mo, stir-fry until fragrant, then add crab legs, and then add 200ml of sugar, salt and water. (3) After the fire is boiled, use low fire. When the soup thickens, add other seasonings, then use high fire, thicken it with water starch, turn it over a few times, and pour in sesame oil.

2. Garlic Alaska King Crab:

Ingredients: Alaskan king crab legs, garlic, ginger, onion, Chili sauce, salt and oil. Production: (1) Thaw Alaskan king crab legs and cut them into pieces of appropriate size. (2) Peel and slice garlic, slice ginger and cut onion into coarse grains. (3) Heat the oil, add garlic, ginger, onion and Chili sauce to stir fry until fragrant, then add crab and proper amount of salt to stir fry. (4) Add a proper amount of water, cover the pot and stew for 10 minute, then steam off the excess water with strong fire.

fried crab

(1) Wash the king crab first and thaw it. (2) Cut off the thorns with scissors, which is convenient for eating. (3) Cut off the middle of the crab's feet, so that the sauce can flow in and the trouble of handling when eating can be saved. (4) Add oil to the wok. When the oil is hot, add garlic cloves, shredded ginger and pepper and stir-fry until fragrant. (People who like spicy food can put chicken heart pepper or morning pepper, suggestion: a little spicy) (5) Add the processed king crab. (6) Pour Nissin soy sauce and stir fry. Be sure to use Japanese soy sauce, because it is made of seafood, so it can increase the freshness and sweetness of king crab. (7) Cover the pot and let the crab absorb the sauce. (8) Pour a little more rice wine. (9) Add onions before the pot is almost ready.

4. Xiewang vermicelli casserole

The seasoning is used in the seasoning pot when the king crab legs are fried.

Vermicelli100g; Shacha sauce spoon 1 spoon; 1 raw mushrooms; Soy sauce spoon 1 spoon; Tricholoma fasciculata 20g cooking wine spoon 1 spoon; A small amount of coriander; Spoons of sugar 1/2 spoons; A small amount of garlic paste; A small amount of monosodium glutamate; A small amount of pepper; Water100 cc;

Starch; Small spoon of chicken powder 1/2 spoons.

[practice]

(1) First, the vermicelli is softened with hot water or water and cut into 5cm long segments. Divide the king crab leg in half, and if it is long, it can be divided into three parts.

(2) Cut raw mushrooms evenly into 3 parts, and properly separate the mushrooms. King crab's crab legs are stained with starch.

(3) After the pot is hot, pour the salad oil and add the crab legs for frying. Be careful not to overdo it. Stir-fry for 50-60 minutes, and pour in raw mushrooms and tufted mushrooms. Add cooking wine, sand tea sauce, soy sauce, sugar and water, and stir well. Stir-fry for 78 minutes and serve.

(4) Pour the sand tea sauce, pepper and garlic into the casserole and stir fry with low heat. Then add water 100cc, soy sauce, sugar, cooking wine, monosodium glutamate and chicken essence powder to adjust the taste, and add the vermicelli to cook. Cook until the vermicelli is full of soup, about 5 minutes.

(5) Pour the food in step 3 into a casserole, add a small amount of butter and cook for about 1 min with high fire, and add coriander. In order to facilitate eating, you can also remove half of the crab leg shell in advance. Pay attention to the heat and don't fry the vermicelli. Stir-fried crab legs can slightly enhance the taste.

5. Hongxi mushroom and crab pot

Materials and services for 3 people.

Hongxi mushroom 1 box, half king crab, traditional tofu 1/2 box, Chinese cabbage 1/4 (torn into chunks), mushroom chicken soup 1 can, and clear water 1 bowl.

[practice]

(1) Cut tofu into pieces, and carve rice flowers with red mushrooms for later use.

(2) Tear the Chinese cabbage for later use.

(3) Boil a proper amount of water, and then add red mushrooms, crab legs and tofu pieces to cook together.

(4) Finally, season with mushrooms and chicken soup, and sprinkle a little parsley after cooking.

[suggestion]

Hongxi mushroom can also be replaced by shiitake mushrooms and Tricholoma. You can also add carrots, fish, vegetables and green onions to match.

6. Roast crab legs with charcoal fire

Among many practices, roasted crab, though common, is the best way to keep delicious.

[Materials &; Weight] 1 person 1 king crab leg.

[practice]

After thawing, cut off half a crab shell and bake it on barbed wire.

[suggestion]

Bake for seven or eight minutes to keep the king crab delicious. After baking, dip it in white vinegar and eat it.

7.crab meat and mushroom salad

[Materials &; Component] 4 material components

200g kelp, half string of watercress, half string of raw spinach, half string of green onion, half root of purple onion, carrot 1/3, four crab legs (steamed), three cherry tomatoes, white mushrooms 1, a small amount of Flammulina velutipes, a small amount of Tricholoma fasciculata, four mushrooms and celery (spiny onions).

[practice]

(1) Cut raw vegetables (watercress, raw spinach and green onions) into 3cm sections and blanch them with water. Slice the purple onion, cut the carrot into 3cm long shreds, chop them up and blanch them with water.

(2) Slicing Auricularia auricula and frying. (Fried garlic slices with olive oil) Garlic oil, salt and pepper)

(3) mixing kelp with thick soy sauce, Japanese Wei Lin wine and monosodium glutamate.

(4) Cooking method with local vinegar: Boil 6 tablespoons of dried bonito juice, 1 tablespoon of Japanese milin wine, 1 tablespoon of thin soy sauce and a small amount of sugar with low fire, and then add dried bonito. Finally, add white vinegar.

(5) Spread the vegetables in a transparent glass container, and then put the crab meat in the middle. Finally, kelp silk, fungi, corn kernels, cherry tomatoes, baked tofu skin and so on. Is placed around.

8. shabu shabu:

As long as you prepare simple Japanese soup (small crab feet can cook soup) and Japanese ingredients such as vegetables, tofu, konjac and green onions, as well as refreshing dipping sauce, such as soy sauce mixed with fruit vinegar or grapefruit pepper, it is delicious.

9. Eat three crabs:

The best way is to wash the whole crab when it is fresh, and take out the feet and crab tongs for shabu-shabu and barbecue. Crabs are used to make soup. After about 20 minutes, take it out and remember to leave the soup. Take out the crab meat and crab roe. Half can be eaten right away. Pour the other half back into the soup, add some rice, beat eggs and season with salt and pepper. This is a delicious crab cooking.