Break down the crab and cut it into eight pieces. Leave what you can eat. Prepare a lot of peppers, ginger, onions, garlic and peppers.
I'm not afraid to add fuel to the fire. I also poured my own red oil, and then fried Chili, Chili and spicy nose. When tears came down, I poured crabs, green onions, ginger, stir fry, put wine, salt, some soy sauce, sugar, stir fry and add water. . Boil it, and the crab will be fine when it is cooked. Finally, add some coriander.
Taste. . . That's really good, haha, as good as domestic ones. . . Delicious and spicy
Production method of "Spicy Crab": (1) Live crabs are slaughtered and washed 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, heat the "refined old oil" to 50% oil temperature, and add the "old oil" prepared by the secret recipe of "Chengdu Crab Farm" and various seasonings from Sichuan, such as Mumashan Erzhantiao sea pepper, Pixian watercress 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.
Frying method:
Bake out steam in a dry pan, pour in clear oil and heat. Stir-fry pepper and pepper, stir-fry shredded ginger and garlic, add crab, stir-fry, pour water (not more than half of crab), add salt and cooking wine, cover and cook for 20 minutes, bake until the water is completely drained, and then pour into a plate. -Mmm, it smells good! Eat slowly.
Personally, I think:
Crabs don't have to be big. Smaller crabs are more delicious and of course cheaper. Anyway, in China, we don't pay attention to form, what matters is the taste of content.
If you want to put less/no pepper, you can put some sugar instead. Ji Qin chilli crab is a kind of sweet crab without pepper.
Very delicious. Every year from August of the lunar calendar, I often buy crabs and stir-fry them. After work, I'm going to buy 1-2 Jin of crabs and go home to make spicy crabs. I drool at the thought of it. What about you?
Stir-fried crab with Chili sauce
Ingredients: 2 crabs (I don't know what crabs they are), green pepper, red pepper, 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.
The key to stir-frying spicy crab is to stir-fry red oil. It is said that some stores also offer this kind of red oil, which is as high as 10 yuan a catty, which can be said to be the ultimate in business.
Generally speaking, to stir-fry red oil, you should choose the best persimmon pepper, first boil it in water for about ten minutes, then take it out, crush it into powder with a pulverizer, then add the prepared broth and blend it according to the ratio of 1: 1. Finally, add salad oil to the wok, and when the oil temperature reaches 30%, pour ginger, aniseed, pepper, Nanjiang and Stemona.
Don't forget to add some Chili oil when copying.
Crab furniture: hardwood anvil to hammer crab feet; Silver chopsticks and silver spoons are used to test whether there is crab poison; After eating, put water in a small pot, put tea leaves and chrysanthemum petals in it, and wash off the fishy smell on your hands. Only this set is worth fifty cents. How can the price of crabs be expensive? Crabs are divided into male crabs and female crabs by navel tip. Although the umbilical cord is small, it is full of purple oil and yellow grease, so people who buy crabs are willing to have the umbilical cord. In fact, although there is little purple oil in the shell of the pointed navel, there is a lot of yellow fat and the claws are very substantial. The beauty of crabs lies in meat, so why focus on umbilical cord!
Family crab, cooked with pepper and salt water, not only tastes deep, but also is convenient to carry when traveling. In the countryside, there is a way to eat crabs. Put it in an iron pan and sprinkle with pepper and salt water, not too much. The crab is cooked and tastes very fragrant.
Restaurants often cook steamed crab meat in autumn, such as steamed dumplings and instant noodles jiaozi, which are naturally delicious. There is a "seven-star crab" in Zhuang cuisine, which makes soup with eggs and crab meat, puts seven pinch of crab roe on it and buckles a crab shell with lanterns. Remove the crab shell when eating, and exotic food will appear.
In addition to eating river crabs, there are also "lantern-shaped" crabs made into "drunken crabs" in Beijing. Is to wash crabs and put them in an urn, and sprinkle them with soju, cooking wine, pepper, salt water and spices. Once drunk, drink it as wine and eat it. There is a "drunken navel crab" for sale in Yannian Nanhuo Village. The crab used is slightly bigger than the lantern, and it is no longer Beijing flavor.
Reminder: Eating crabs in autumn may not be suitable for you.
Source: Hangzhou Daily Time: September 22, 2004
Autumn is the best time for people to taste crabs. Crab, with tender meat and delicious taste, is rich in protein, which is several times higher than pork and fish, and the contents of calcium, phosphorus, iron and vitamin A are also higher. But if you eat improperly, it may damage your health.
■ Eating dead crabs will lead to poisoning.
When the crab is dying or dying, the oxygen acid in the crab will decompose to produce histamine. Histamine is a toxic substance. With the extension of death time, more and more histamine is accumulated in crabs, and more and more toxic gases are produced. Even if the crab is cooked, this toxin is not easy to be destroyed. So, never eat dead crabs.
If you want to buy fresh crabs, you should "look at five things": look at the color; Second, look at the individual; Third, look at the navel; Fourth, look at crab hair; Fifth, look at the action. The color of crab should be green back and white belly, golden claws and yellow hair; Individuals should be big, old and healthy; The navel should protrude outward; Crab feet should be hairy; Stay agile and active.
■ Eat steamed crabs.
The safest crabs grow in rivers and lakes and like to eat small creatures, aquatic plants and rotting animals. The body surface, gills and gastrointestinal tract of crabs are covered with pathogenic microorganisms such as bacteria and viruses. Eating, pickling or drinking crabs raw may cause paragonimiasis.
It was found that the infection rate and degree of metacercaria of Paragonimus larvae in live crabs were very high. Paragonimus parasitizes in the lungs, which stimulates or destroys lung tissue and can cause cough and even hemoptysis. If it invades the brain, it will lead to paralysis. According to the investigation of experts, the infection rate of paragonimiasis is 20% after eating crabs slightly heated, 55% after eating pickled crabs and drunken crabs, and 7 1% after eating raw crabs. Paragonimus metacercariae is very resistant, and it can be killed in water at 55℃ for 30 minutes or in 20% salt water for 48 hours. If you eat crabs raw, you may be infected with Vibrio parahaemolyticus. When Vibrio parahaemolyticus invades the human body in large quantities, infectious poisoning will occur, showing symptoms such as intestinal inflammation, edema and congestion.
Therefore, eating steamed crabs is the most hygienic and safe. When cooking crabs, it should be noted that the water should be boiled for at least 20 minutes, and the bacteria on the crab meat can be killed after thorough cooking.
■ Eating crabs is not suitable for everyone.
Crabs are cold, and those with deficiency of spleen and stomach should eat as little as possible. When eating, you can dip it in Jiang Mo vinegar juice to drive away the cold.
In addition, people with colds, fever, stomach problems and diarrhea should not eat crabs, otherwise it will aggravate their illness. People with hypertension, coronary heart disease and arteriosclerosis should eat crab roe as little as possible to avoid increasing cholesterol. In addition, crabs should not eat with tea and persimmons, because tannic acid in tea and persimmons will solidify into indigestible lumps after meeting with protein of crabs, causing abdominal pain, vomiting and other symptoms, which is often called "stomach persimmon group disease".