2. Take another small bowl and put some vinegar in it for later use.
3. Wash the crab with clear water (pay special attention to brush off the gap between its shell and its legs and claws, and the fluff on its big claws), put it in a large steamer bowl, turn on high heat, steam for 15-20 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is cooked.
4. Bring sauce and vinegar when serving.
Question 2: What is the best way for Panjin crab? How to make "spicy crab";
(1) Live crabs are slaughtered and cleaned by chefs to remove crab shells and internal organs; According to your own needs, add broth and enjoy the sweetness and delicacy of hot pot.
(2) Put the wok on a strong fire, burn the refined old oil to 50% oil temperature, and add the old ingredients prepared by the secret recipe of Chengdu Crab Farm and various seasonings from Sichuan, such as sea pepper in the second exhibition of Mumashan, watercress in Pixian County and Hanyuan pepper. (3) Stir-fry and decompose the crab into tender pieces, add fresh soup, cook for a while, and then add onion, ginger, garlic, refined salt, cooking wine, chicken essence, seafood sauce, etc. Boil for about two minutes, and the spicy crab with tender meat and fragrant sauce will be successful. The most important thing to make spicy crab is that the size of crab pieces should be uniform and the oil temperature should be moderate. Cut the crab into blocks with uniform size, fry in an oil pan for 20 or 30 seconds, and add spicy oil, onion, garlic, pepper, bamboo shoots, peanuts, beer, etc. Put coriander on the surface after cooking, and serve with spicy crab.
Question 3: How to make crabs well? food
Three river crabs
Oil, salt, Chili sauce, 20g onion, 4 red peppers, distilled spirit 15 steamed fish sauce, 20ml sugar, 2g starch, 3 cloves garlic, coriander and ginger.
step
The steps of stir-frying crab with hot sauce are 1 1.
Wash the crab, then add some white wine and stew for 20 minutes to make it drunk.
Stir-fried crab with Chili sauce step 22
The crab is divided into two parts, and then the gills and internal organs are removed.
Stir-fried crab with Chili sauce step 33
Dip the cut surface of the crab with starch.
Stir-fried crab with Chili sauce step 44
Prepare seasoning.
Step 55 Stir-fry crabs with hot sauce
Wash coriander and cut into sections, shred ginger, cut onion and slice garlic.
Step 66 Stir-fry crabs with Chili sauce
Saute shallots, ginger, garlic and pepper in a wok.
Step 77 Stir-fry crabs with Chili sauce
Add Chili sauce and saute until fragrant.
Step 88 of Fried Crabs with Hot Sauce
Then add crab pieces and continue to stir fry.
Step 99 of Fried Crabs with Hot Sauce
Stir fry with a little white wine.
Stir-fried crab with Chili sauce: step 10 10
Add steamed fish and soy sauce and continue to stir fry.
The steps of stir-frying crabs with hot sauce are1111.
Add sugar and a little salt.
The steps of stir-frying crab with hot sauce are 12 12.
Add the right amount of water and cook for a while.
The steps of stir-frying crab with hot sauce are 13 13.
Finally, add coriander.
The steps of stir-frying crab with hot sauce are 14 14.
Pour in a little water starch.
The steps of stir-frying crab with hot sauce are 15 15.
Stir well and turn off the fire.
Question 4: How to make a simple and delicious crab 1? Brush it with a toothbrush, then dig it out with a knife corner, and then cut off the tip of the crab claw.
2. Then scrub and tear off the crab's mouth and navel.
3. The cover can be separated from the main body by tilting the knife angle in the direction opposite to the mouth position.
Clean up those cheeks and dirty things, change the knife and put small pieces.
5. Wash the lid, find a sandbag in it and throw it away, then wash the crab claws and knock them with a knife, so that they are delicious.
If you eat big crabs, I suggest you steam them ~
1, the crab is scrubbed clean, and it is best to wrap it. Experiments have proved that the wrapped crabs are still steamed to look good.
2. Half the ginger is shredded and half the ginger is sliced.
3. Boil rice wine, ginger slices and pepper in water.
4. Put shredded ginger and apple vinegar on the lower surface.
5. Put the crab on the top layer and put three pieces of ginger under it. Steam for fifteen minutes.
If it's not too big, blow it up.
Fried crab with onion and ginger
Ingredients: sliced crab roe, onion (much), garlic, pepper (sauce).
Ingredients: salt, soy sauce, rice wine powder.
Practice: 1. Clean the crab and tap its feet with the back of a knife.
2. Stir-fry the crab and garlic in the oil pan until half golden.
3. Add ginger, onion and white garlic into the pot and stir-fry until fragrant. Put the peppers together,
4. Stir-fry the crab soaked in oil, add the golden garlic salt, stir-fry until fragrant, and sprinkle with a little rice wine.
5. Add more onion leaves and fry together. Cover the pot with a little corn starch for a while and serve.
Fried crab in Bifengtang
Practice 1: Wash crabs, remove gills and cut them in half. Pick out the yellow inside the crab cover for later use (if you like to cook with the cover, you must remove the crab stomach, which is bitter).
2: Pour a little more oil in a clean pot, then turn to medium heat and fry the crabs. (Stir-fry to remove fishy smell) Stir-fry until the crab shell cracks, and take it out of the pot for later use.
3: Pour out the extra oil pan and leave a little, add minced garlic, Jiang Mo and crab roe to stir fry until fragrant, then add the fried crab and add a little salt to stir fry.
4. Finally, add the bread crumbs, stir fry until brown, and then sprinkle with onions.
Question 5: How to make crabs is the best and easiest to learn. Spicy crab ingredients: 2 crabs (I don't know what kind of crabs they are), green peppers, red peppers, lobster sauce (I use spicy beans instead), pepper, star anise, onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine and raw flour. Practice: 1. Wash the crabs first, shell them and remove the respiratory organs. Slice green pepper, onion, ginger and garlic. 2. Put oil in the pot, stir-fry with black bean sauce until it is 80% hot, then add pepper, star anise, onion, ginger and garlic and saute until fragrant. Add crabs, stir-fry with cooking wine for two or three minutes, add green and red pepper slices, add salt, sugar, chicken essence and soy sauce and continue to stir-fry. At this time, if the pot is dry, you can melt some raw powder water. Stir-fry for another five minutes. Another thing: Chili beans are the finished products I bought in the supermarket. There are peanuts, soybeans, dried peppers, sesame seeds, and it seems that there are peppers. These are fried samples.
Question 6: How to make the crab vermicelli pot is the best? Introduce the cuisine and its functions in detail: fine staple food, recipe for promoting blood circulation and removing blood stasis, recipe for nourishing yin, recipe for clearing heat and detoxicating, recipe for tuberculosis, taste: salty taste technology: steamed crab vermicelli pot making material: main ingredient: crab 500g auxiliary material: vermicelli 100g seasoning: shrimp sauce 15g, cooking wine10g. 20g peanut oil, 5g oyster sauce, 5g sesame oil, 4g salt, 5g ginger and shallot 10g teach you how to make a crab vermicelli pot, which is delicious. Wash the crab, remove the gills and chop it into 4 pieces. Knock open the big claws with the back of a knife and remove the tail of the crab's feet. 2. Marinate the processed crab meat with salt and wine for later use; 3. Cook vermicelli, remove and drain, add shrimp sauce and oyster sauce and mix well; 4. Stir-fry shallots in an oil pan, stir-fry vermicelli and put them in a casserole; 5. Steam the crab meat in vermicelli for about 10 minute, then sprinkle with chopped green onion and drizzle with sesame oil. Petty Pie: Crab: Crab should not be eaten with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, cantaloupe, peanut, snail, celery, persimmon, rabbit meat and Schizonepeta; Eating crabs without cold drinks will cause diarrhea. The cooking methods and effects of crab porridge are introduced in detail: the formula of invigorating qi and blood and the formula of traumatic fracture. Taste: Flavoring process: Boiled crab porridge making materials: main ingredients: crab 150g, glutinous rice 50g, auxiliary materials: ginger 3g, seasoning: vinegar 3g, soy sauce 3g teach you how to make crab porridge, and how to make crab porridge is delicious. Take out the crab meat and crab roe 1. 2. Put the washed japonica rice into the pot, add 500 ml of water, boil it with strong fire, and then cook it with slow fire; 3. Add crab meat and crab roe, add appropriate amount of ginger, vinegar and soy sauce, and cook slightly. Tips-health tips: this porridge has the function of nourishing qi and blood and connecting bones and muscles. Suitable for fractures, etc. Patty-eating habits: crabs: crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta; Eating crabs without cold drinks will cause diarrhea. Japonica rice: Tang Mengfu: "Japonica rice can't eat meat with horses, and it will give birth to tumors." It's heartbreaking not to eat with Xanthium sibiricum. King Yu Ying of the Qing Dynasty said: "Although fried rice is fragrant, it is dry and helps to put out the fire. People with diarrhea should avoid it unless it is cold in the middle. "
Question 7: How do crabs usually cook and eat? Fresh crabs, very delicious. But if the caught crab dies, the umami will be gone, and people may have poisoning symptoms after eating it. So, what is the reason?
Crabs live in water, like to eat dead fish, dead shrimp and other corrupt animal carcasses, which will infect some bacteria in crabs. Especially river crabs, most of them grow in dirty ponds, and there are a lot of germs inside and outside the crabs. Live crabs can excrete bacteria through metabolism in the body; Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins. People who eat such crabs can cause food poisoning, and the common manifestations are nausea, vomiting, abdominal pain and diarrhea. In severe cases, dehydration, electrolyte disorder, convulsion, even shock, coma and septicemia may occur.
In case of the above situation, the patient should be sent to the hospital immediately, given glucose saline or compound sodium chloride intravenous drip, supplemented with fluid, and encouraged to drink more water and tea. Timely potassium supplementation to maintain electrolyte balance, sensitive antibiotics to control and prevent infection. Give symptomatic treatment such as antihypertensive drugs to people with low blood pressure.
So when you buy crabs, you must pay attention to whether they are fresh. Don't buy dead crabs, especially river crabs, and cook them thoroughly when using them, so as to kill germs inside and outside crabs. Crabs are tasteless when served.
Miao Shiyi
"Autumn wind rings, crab feet itch" and "crabs are tasteless on the table".
Crab is an animal with personality. It has many legs. Su Dongpo called it a "tricky ball", and the poem said: "Laughing at the gluttony of Wuzhong is worth two tricky balls." It was once called "Inner Yellow Hou", and the poem said: "I never admire Inner Yellow Hou, and its flavor is first-class." Tang nicknamed the crab "cricket": "It's better to boast and taste than cricket, and the pointed ball tastes better than the navel." Lin Bu is ingenious, calling the crab a "fruit rope": "The grass and mud line the fruit rope, and the wood is called a hook (vehicle and boat)." The characteristics of crabs are very remarkable. Pi Rixiu in the Tang Dynasty was famous for "not swimming in the sea", and he was born out of his bones. Mo Dao is not afraid of thunder and lightning, and the sea dragon king is also rampant. "The whole poem doesn't mention crabs, but it outlines the shape of crabs vividly.
Eating crabs has a long history in China. According to Zhou Shu in Jizhong, when Zhou Chengwang was in China, Haiyang took crabs as a tribute, indicating that the king had listed crabs as imperial meals at that time. There is a record of "Xu Xie", which is said to be a kind of crab sauce. The Book of Qi Yao Min written by Jia Sixie in the Northern Wei Dynasty, besides steaming, frying, Lamian Noodles and drunkenness, also introduced pickled crabs in detail. In Song Dynasty, Jun Fu collected all kinds of ways to eat crabs in the book Crab Classic. On the basis of crab classics, Gao Song Sun Xiang wrote a book "Introduction to Crabs", which introduced crab products and crabs in detail. There was a record of eating raw crabs in the Song Dynasty. The cooking methods of crabs were found in Ni Zan's Collection of Yunguitang Cuisine in Yuan Dynasty. "Agate crab" appeared in the Ming Dynasty, and crab dishes such as "crab yellow bag" and "crab meat mutton" appeared in the Qing Dynasty.
There are many famous crabs in Chinese history. For example, Zhang Dai, a writer in the Ming Dynasty, was a famous crab eater. He and his literary friends hold a crab party from January to October every year, and meet in the afternoon to cook crabs, six of them each, and wrote an article "Crab Club" in Tao An Meng Yi. Li Yu, a drama theorist in Qing Dynasty, loved crabs and was called the "crab fairy". Every year when crabs don't come out, Li Yu saves money to wait for crabs to go public. When the family saw it, they all laughed at him for "taking crabs as their lives." Li Yu also claimed that the money for buying crabs was "money for life" and said to himself, "crabs will never be forgotten, and it is indescribable that they are addictive, sweet and unforgettable." Li Ruiqing, a famous painter in the late Qing Dynasty and the early Republic of China, drew 100 crab pictures because he had no money to buy them. There are also descriptions of crab feasts in literary works, such as Jin Ping Mei, History of the Forbidden City in the Ming Dynasty and A Dream of Red Mansions. In particular, Cao Xueqin, a writer in the Qing Dynasty, vividly described the crab banquet and crab spitting in the Grand View Garden in A Dream of Red Mansions.
Crabs are diverse in variety. Qing Liye's "lake crab leaves the field every year, and Wu Lvba kneels and swims around the fairy" was written by lake crab; Song Meiyao's "Where does it come from to harvest rice and sell crabs every year?" Depicting river crabs; Tang Pirixiu's Gan Basket was dyed with moss, and Wuyi had just given it to northerners. You must feel like a sail when you leave home, but you should only know the sea and the moon when you lose your partner. "Then you sang Sea Crab. There are many famous crabs in China, such as Tianjin Purple Crab, Liaoning Xingcheng Portunus Crab, Suzhou Yangcheng River Crab, Wenzhou Pingyang Yanting River Crab, Shandong Laizhou Crab, Guangdong Wuchuan Liao Zhi Crab, Chaoshan Red Crab and so on.
Crab, orange-red egg pieces, white jade-like cream and nephrite-like crab meat can be described as "a bucket full of rubies, and a pair of pliers give off a crisp fragrance." No wonder Lu Chun of the Tang Dynasty said, "The taste in all directions should be yellow ... >>"
Question 8: How do small river crabs cook well?
2 kg of small crab, onion, garlic and ginger, dried pepper, pepper and green pepper, and a little white wine.
working methods
1. After buying crabs, spit them in water and wash them.
2, onion, garlic, ginger cut into pieces for use.
3, green pepper hob cut pieces.
4. After the oil in the pot is heated, add onion, garlic, ginger, dried pepper and pepper to stir fry.
5. Then pour in crabs, stir-fry until the struggle stops, add a little white wine, add salt and chicken essence, continue to stir-fry until the color turns red, add water to cover the surface, cover the lid and cook for about 10 minute.
6./kloc-after 0/0 minutes, collect the fire juice and add the green pepper to stir fry.