Black pepper crab
Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, big), bread oil or clear oil, black pepper (1) or coarse black pepper, salt.
Exercise:
1。 Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs.
2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder.
3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry.
4。 Add a little water, cover it, simmer on low heat until it is cooked, and then steam off the excess water with strong fire.
note:
1。 If you use butter, the boiled crab tastes like butter. If you don't like it, you can use clear oil.
2。 The dosage of garlic, ginger and pepper can be increased or decreased according to your own taste.
Stir-fried crab with Chili sauce
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.
Exercise:
1. Put the meat crab into a vessel and add a proper amount of white wine. After the crab is finished, remove the gills, stomach and intestines and cut into pieces;
2. Wash onion and ginger, cut onion and ginger;
3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.
Features: hemp, fragrant and fresh.
Crab with garlic and butter
Materials:
Crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon).
Filled juice:
Water (1/4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount) and corn flour (one teaspoon).
Exercise:
(1) Treat the crabs, wash and drain them, chop them up, sprinkle a little salt and mix well.
(2) Chop garlic and onion.
(3) Heat six tablespoons of oil, drain the crab pieces, sprinkle with cornstarch and mix well. Put it in medium-high heat oil, fry until it turns red, turn it over and cook for a while.
(4) Take out the crab pieces, leave two tablespoons of oil, saute garlic, add butter and saute until fragrant, return the crab pieces to the pot, add juice and garlic and mix well.
(5) Sprinkle chopped green onion and serve.
Steamed crab with ginger vinegar
200g live crabs (2) ginger 15g coriander 5g soy sauce, half a tablespoon rice vinegar 1 tablespoon sugar 1 tablespoon.
1. Wash live river crabs, tie their feet with ropes, and steam them in a steamer over high fire for later use. 2. Peel the tender ginger and cut it into fine powder for later use. 3. Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, neatly stacked in two pots, poured with ginger vinegar sauce, and sprinkled with coriander segments.
Ginger crab
Raw materials:
Crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Exercise:
(1) The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;
(2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.
Although it is the "home cooking" season for steamed hairy crabs, the way to eat crabs is different, or the mouth is full, or spicy enough, or refreshing, and it is also unique to cook them yourself.
The first is the red mud crab.
Material: live white crab or swimming crab.
Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Boil the seasoning, cool and add rice vinegar. 2. Knot the onion and soak it in the cooled feed water with the ginger slices. 3. Wash the crabs with cold boiled water and crush them with crab tongs. 4. First remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity. Divide the crab into four parts. 5. Dip the divided crab pieces into the wok. If there is red paste, dip them together and eat them one day later.
Note: 1. Every 500g crab needs about100g salt, and the amount of water is subject to the covered crab pieces. Because this dish is eaten raw, it's best to mix it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. 3. If you feel unwell after eating, you can pound ginger into juice, or take it after frying ginger and perilla leaves to detoxify.
Second, curry crab
Ingredients: crab 1 crab, 200g celery, 50g onion and 30g coriander powder; 1 tablespoon chopped red pepper, 1 tablespoon chopped red onion and 1/2 onions. Seasoning: 2 tablespoons curry powder, brown sugar 2 teaspoon; 2 tablespoons fish sauce, 1 teaspoon soy sauce, 3 teaspoons coconut milk and 1/2 cups of water. Practice: 1. Handle crabs, remove inedible parts such as gills, wash and cut into pieces for later use; Remove leaves from celery, wash, cut into sections obliquely, and shred onion for later use. 2. Take the oil pan, pour a little flour on the crab pieces, fry until the appearance is golden, and remove. Add 2 tablespoons of oil to a hot pot, stir-fry chopped red pepper, chopped red onion and onion until fragrant, then add curry powder and brown sugar until the curry fragrance dissipates. Pour in the fried crab pieces, celery pieces, onion pieces and the rest of the seasoning, stir-fry and serve with minced coriander.
Third, crab salad.
Ingredients: 2-3 meat crabs, 65,438 papaya, 0/2 honeydew melon, 2 strawberries, 65,438 lettuce and 2 spoonfuls of salad dressing. Practice: 1. Wash the meat crabs and steam them in water. 2. Take out the meat after cooling and keep the crab cover. 3. Peel papaya, remove seeds, peel honeydew melon and cut into pieces, soak strawberries in light salt water for a while, take one piece and put it in the refrigerator for freezing. 4. Wash the lettuce, drain the water and spread the plate. 5. Papaya, honeydew melon and crab meat are stuffed into crab shells and decorated with strawberry pieces. Serve with salad dressing.
Wash crabs: No matter how you cook them, you should wash them first. You can soak crabs in the sink for a while. Then use a brush (you can use an old toothbrush) to brush off the sediment on the crab. Be careful not to be bitten by crabs!
Steaming/boiling crabs: After the crabs are washed, they can be steamed/boiled. Boil the water first, then put the crab in the pot.
Mixing juice: When steaming/boiling crabs, you can mix juice to dip crabs. Find a fresh piece of ginger first. Wash ginger and cut into filaments. Put ginger in a bowl, then pour some vinegar into the bowl (Zhenjiang balsamic vinegar is the best) and add some sugar. Mix the juice evenly with chopsticks/spoon, and it will be fine.
After mixing the juice, you can see whether the crab is steamed. If the blue crab turns red, it will be almost fine.
1, Octopus, if it is dried fish, first take a proper amount and boil it in water, then cut it into sections, slice pepper, slice ginger, oil, soy sauce, cooking wine, salt and monosodium glutamate.
2. Pour some oil into the pot. When the oil is hot, stir-fry the ginger slices first, then stir-fry the pepper slices quickly, then pour in the soaked octopus segments, stir-fry them together, pour less water (to prevent sticking to the pot), and add other seasonings to serve.
Bittern octopus
Open classification: food, diet, cooking, cookbooks, cookbooks.
condiments
2 packs of Japanese octopus (1 kg, about 600g), 2 pieces of vermicelli1(about 20g), a little carrot slices, 3 pieces of ginger and 2 pieces of onion.
condiments
Salt water materials: star anise 1, pepper 1 teaspoon, cinnamon 1, licorice 2, tsaoko 1, fennel 1 teaspoon (sealed with white cloth bags), 4 cups of water, wine 1 teaspoon, and salt 650.
working methods
1. Thaw the octopus, wash it, bring the water to a boil, add ginger, onion and wine, add the octopus, cook for a while, wash and drain.
2. Soak the vermicelli, cook it in boiling water, rinse it with cold water, drain the water and put it in the center of the dish.
3. Put the seasoning bag into the salt water, add four cups of water to the casserole and boil for 30 minutes; Take out the seasoning package, add the remaining salt water and boil.
4. Put the octopus in boiling salt water, cook for five minutes, soak for ten minutes, take it out, put it on the vermicelli, pour a few drops of sesame oil, and serve with carrot slices.
comment
After the octopus is thawed, it can be cooked with ginger, onion and wine, which tastes better.
Authentic Qingdao onion and octopus
1. Visceral octopus, wash and change knives. 1 Cut off each paw one by one and divide the body into three parts; It is more appropriate for the small claws to be a ball.
2, put water in the pot to heat, the amount of water should just pass the octopus. The fire is boiling.
3. Pour the octopus into boiling water, continue to heat it with high fire, and roll it up with a shovel.
After about 20 seconds, the water hasn't boiled yet, but a little foam has appeared around the pot, so it's time to turn off the fire.
5. Take out the octopus and put it in a big bowl for later use.
6. Slice shallots (3 shallots for half a catty of fish) for use.
7. Add the right amount of salt and monosodium glutamate to the octopus bowl, add the onion slices, pour the right amount of vinegar, and mix well to serve.
It tastes crisp and tastes like octopus.
Note: the ironing time must not be too long, otherwise it will become very tough but not brittle, which is very bad.