1. Steamed crab
Choosing crabs is very important. The male crab is about 3.5 Liang and the female crab is about 3 Liang. The meat is fresh and tender, and the cost performance is good. Some people think that the higher the better, but it is not. Because it is too big, there are not necessarily many nutrients, and the taste is not necessarily the best. Boil water in a pot, add crabs, add a little ginger slices and winter shavings, and steam for about 15 minutes. Steamed crab is the most classic way to eat, which can not only retain the nutrition of crab meat, but also taste the fresh flavor of crab to the maximum extent. Coupled with soy sauce and ginger vinegar, it is simply the taste of the gods! No wonder Zhang Dai, a writer in the Ming Dynasty, once said that eating crabs is "five flavors without vinegar and salt"!
2. Fried crab and abalone pot
This is a recipe for stewing seafood without water. The method is as follows: firstly, cut the cancer in half, marinate it with salt, white pepper and rice wine for 20 minutes, pat a little corn flour, and fry it in an oil pan for shaping, so that the crab paste will not fall off easily.
Prepare ginger slices and garlic cloves in advance, stir-fry them with a little oil, put them in a wok, add cancer and oysters, add oil consumption, soy sauce, soy sauce, white pepper and rice wine, mix well, cover the lid and simmer for 10 minute, then remove the lid and stir-fry them in winter shavings. This way of eating is characterized by strong sauce flavor and tenderness. Don't have a flavor. If you like sweet, remember to add some millet pepper to stew.
3. Fried crabs in typhoon shelter
This is a classic Cantonese dish, characterized by the perfect combination of crispy garlic flavor, sweet taste and black bean flavor in crab sticks, full of flavor and perfect taste. Practice: Wash the crab, cut it into two parts, add vinegar and rice wine and mix well for 20 minutes. The oil consumption of cold pot is 60%. Add the fried chicken and flour and fry until golden on both sides. Put the fish paste in the pot and fry until golden brown. Pay attention to the heat, it is very easy to paste. Wrap the crab in flour and fry it in a pot until both sides are golden. Take it out and fry it when the oil temperature is high.
Then put the onion, ginger slices, lobster sauce and dried Chili into the pot and stir-fry until fragrant, add the crab, add salt, sugar, soy sauce and white pepper, and finally add the fried chicken, wrap it in powder and stir-fry.
Cai Lan, a famous gourmet, praised the taste of hairy crabs like this: "The crab with the strongest taste is naturally from China. It used to be even fiercer, and I had a aftertaste after eating and washing my hands for three days. These three kinds of crabs are all good. You can choose your favorite and shine on the Mid-Autumn Festival reunion dinner.