1 Cooking method of crabs: After washing crabs, put them in a pot full of boiling water, add a piece of ginger and cook them over high fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.
2. Steaming crab method: When the water boils, put the crab belly into a steamer, put the washed and dried perilla leaves and steam for 15 to 20 minutes.
Dip a bowl and a half of vinegar, three bowls and a half of soy sauce and six spoonfuls of sugar in Jiang Mo for 20 minutes.
Second, the liar crab
Ingredients: one crab, four ounces of garlic, pepper and Sophora japonica salt.
working methods
1. First clean the crab and cut it into 4 ~ 6 pieces.
2, from the oil pan, fry the crab until golden brown, and pick it up for use.
3. Put the garlic bait in the oil pan and fry until golden brown, and take it out for later use.
4. Stir-fry the pepper, then put the crab and garlic bait into the pot, add salt and mix well.
Little kung fu
1, Sophora japonica salt is a mixture of spiced powder and salt;
2, crab meat is quite easy to cook seafood, so let the crabs go through the oil pan first, so that the gravy can be sealed and not lost. But the time should not be too long, otherwise the meat will be too old and the gravy will be gone.
Third, soy sauce crab.
Ingredients: crab 1 each, lobster sauce 1/2, 2 peppers, 2 garlic baits and 2 butter.
Seasoned oyster sauce, sugar, chicken powder.
working methods
1. Wash the crab and cut it into six pieces.
2. fry the crab in the oil pan until golden brown, and pick it up for use.
3. Slice the red pepper, add cream and lobster sauce, stir-fry, add twelve soups and seasonings and cook for 2 minutes to thicken.
Baked crab with French cheese
Ingredients: 1 crab, 2 onions, 1 teaspoon cream, 10 soup, 2 pieces of cheese to 1.
working methods
1, clean the crab and cut it into six pieces.
2. Out of the oil pan, the crab is oiled and picked up.
3. Dice onion, add cream and onion, stir-fry until fragrant, and add stock.
4, put the crab in 3, add cheese and cook for 2 minutes, thicken and mix well.
Five, Thai curry crab
Materials: 2 crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers, and appropriate starch.
Seasoning A, 1 tsp salt, a little white pepper, 1 tsp wine; B, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of wine and 2 tablespoons of curry powder.
working methods
1. Wash the crab, remove the viscera, completely peel off the crab cover, cut the crab belly into large pieces, mash the onion and ginger, and put them in the crab with material A for pickling.
2. Shred the onion, slice it in Liu Ding, cut the red pepper into small squares, dip the pickled crab with a little white powder, fry it in the oil pan, and take it out for later use.
3. Stir-fry shredded onion in an oil pan, then add material B and stir-fry curry flavor with low fire, then add 1 glass of water and dry it with crabs until the soup is almost dry.
Six, crab winter powder pot
Materials: 65438 male crabs, winter flour 1 stick, 20g white radish, 20g carrot, onion 1 root, ginger 1 slice.
Seasoning a, salt 1/2 tsp, wine 1 tsp, a little white pepper; B, salt 1 teaspoon, sugar, wine 1 teaspoon, and 2 teaspoons of sand tea sauce.
working methods
1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and marinate it in the crab with material A; Slice radish and carrot, ginger and onion for later use;
2. Dip the salted crab in a little white powder, fry it in the oil pan, and remove it for later use;
3. Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, 2 cups of water and crabs to taste, put them in a casserole, add winter flour and keep rolling until the winter flour boils.
Seven, stir-fried lotus crab paste
Ingredients: crab meat 1/2 rice bowl (cooked), 8 egg whites (egg yolk can be used as ornaments), 8 ~ 10 tablespoon of salad oil, 0/2 tablespoons of chopped green onion 1 2 teaspoons of pepper12 teaspoons of salt, a little monosodium glutamate, etc.
working methods
1, dig out the meat after steaming 1, wash with water and oil, and drain.
2. Beat the egg whites carefully, add the crab meat and material A, and stir well.
3. Add oil to the wok until it is warm, pour in the crab meat, slowly scoop up the egg liquid with medium heat, turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after the egg liquid is completely solidified.
Remarks: You can also buy ready-made peeled fresh crab meat for steaming, or buy canned crab meat for cooking.
Eight, fragrant crab with garlic and lobster sauce
500 grams of raw crab (1 1/8 pounds/13), 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons, Jiang Mo,112 tablespoons of raw flour.
working methods
1. Wash crabs, drain them, dip them in raw flour, soak them in oil until they are half cooked, and drain them for later use.
2. Add 2 tbsp oil and saute ginger, garlic and diced meat.
3. Add crabs and seasonings and stir fry for about 8 minutes.
4. Add the sauce and cook until the juice is thick.
Nine, orange crab
Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with crab fat orange, unique flavor and mellow aftertaste.
Ingredients: 200g of clean crab paste, 2 eggs, fresh orange 10, 25g of pig fat, 20g of clean water chestnut, 3g of refined salt, 5g of white wine, 5g of ginger, 2g of monosodium glutamate and 2g of pepper 1 g.
prepare
1. Cut a slice of the top of each fresh orange, keep the top, dig out the pulp of the orange, leave a part of the orange meat, and cut the ginger into powder;
2. Cook the fat pork, cut off the top, wash the water chestnut and cut it into cubes. Add the crab meat, diced water chestnut and diced water chestnut into the egg liquid, Jiang Mo, pepper, refined salt, monosodium glutamate and white wine, mix well and put them into 10 portion of fresh orange.
3. Put the orange with the sauce into the dish and steam it for 30 minutes.
Ten, carved steamed crab
Ingredients: 1 blue crab, 50g carved wine, 1.75g white sugar, 1.75g monosodium glutamate, 1g salt, 5g chicken oil and 2 slices of ginger.
Ingredients: 1 dried red pepper, 2 shallots and a little coriander leaves.
Practice: After washing the blue crabs, put all the raw materials in and steam for 10 minute. Shred shallots, cut dried red peppers into sections, shred shallots in red peppers and put them on coriander leaves.
Warm reminder: this is a high-grade dish with almost no cooking skills. Be careful not to overdo it. Crab meat is really a bad thing if it is kept for a long time. The key to decide whether this dish is delicious or not is carving wine. The aroma of authentic Shaoxing carved wine can best reflect the freshness of crabs. Of course, if you are willing to use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If you switch to other oils, peanut oil is recommended.
Eleven, fried sea crabs
Main ingredients Portunus trituberculatus 1 kg.
900g of seasoning vegetable oil (the actual dosage is about 100g), sesame oil 10g, salt 4g, cooking wine 15g, Jiang Mo 8g, rice vinegar 100g and dried starch 50g.
working methods
1. Remove navel, hard shell, gill and claw tip of sea crab, cut it in half with a vertical knife, cut it into 8 pieces along the root of crab leg, and marinate it with cooking wine and salt 10 minute.
2, stir-fry with a spoon, the vegetable oil is burned to 90% heat, the dry starch is dipped in the knife edge of the crab leg, fried in oil until golden brown, fished out, and the oil is placed in a plate.
3. Divide rice vinegar and sesame oil into two bowls, and Jiang Mo subcontracts two dishes and serves them with crabs.
Twelve, spicy meat crab
Materials (two persons): 500g fresh crab, pepper powder 10g, Chili oil 15g, coriander 5g, three or four small red peppers, salt 10g, ginger 5g, sugar 5g, cooking wine 10g, and cooked sesame 5g.
working methods
1. Wash the meat crab with a brush, remove the feet and pliers, and break the crab shell. Note that it is broken from the end without pliers to the end with pliers. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate.
2. Cut the pepper into small pieces, cut into sections, wash the ginger and cut into sections, then sprinkle cooking wine and salt on the meat crab dish, steam it in a steamer for 8 minutes, and turn off the heat.
3. Take another wok, add chili oil, crush the chili at the same time, pour another small chili slice, stir-fry it with slow fire, then pour all steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and then take off. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and beautiful.
Remarks: Choose crabs that are lively and heavy. As a meat crab, the shell is not necessarily cost-effective, but it is best to be full. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.
Thirteen, Chili crabs
Ingredients: 600g crab, 2 green peppers, 2 red peppers, 3 finger peppers, ginger 1 spoon, garlic 1 teaspoon.
Seasoning sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; 1/2 teaspoons of water and 2 tablespoons of corn flour.
working methods
1, wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.
2. Heat the oil to a boil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out the drained oil.
3. Add 2 tbsp oil and saute ginger, garlic, sweet pepper and green pepper. Put the crab in a pot, add seasoning and boil it. Bury the sauce and serve.
Remarks Pepper is rich in vitamins, which can dispel cold and dehumidify and cheer up. It can be used as a dish or as a side dish to add beauty.
Fourteen, spicy fried crab
Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, fenshui lake, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.
working methods
65438+
2. Put the pan on the fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block and fry it in the oil pan until it is cooked (crab shells are cooked at the same time).
3. Put the oil in the pot, heat it to 40% oil temperature, add the dried chili festival, stir-fry the chili, add the fresh soup, cook for a while, then add the ginger, onion and garlic, sea crab, finally add the refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil, pepper oil and pepper.
Flavor features red and bright color, fresh and fragrant.
Fifteen, Baisha red crab
Raw materials: red crab, onion, dried pepper, cooking oil, salt, monosodium glutamate, chicken essence, yellow wine and starch.
working methods
1. Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.
2. Take the oil pan. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and take them out.
3. Stir-fry the onion and dried Chili in the pot, pour in the fried salt and crab, stir-fry for a while, and serve.
The characteristics of red and white are very suitable, just like crabs walking in white sand, which have a particularly crisp taste.
Sixteen, golden bread crab
Use the sea crab "prism crab". This kind of crab is thin, and there is a gap between the shell and the meat, so it is very suitable for making bread. Wrap crabs in noodles, then add cheese and milk. When it is cooked, it smells like milk. Cut the crisp bread, and the hot air with cheese flavor will come out instantly. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, not oily or greasy.
Seventeen, pepper radish crab
According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing away heat and removing blood stasis, and the fat red crab soup is the most nourishing.
First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!
Eighteen, tigers and crabs eat two.
If you want to eat the real taste of crabs, it is best to wash your hands and eat them directly, so that you can enjoy the original free taste. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath.
Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine.
Nineteen. Roasted crab with pasta
Choose a tiger and crab cover coated with sweet ointment, which is filled with noodle soup boiled with crab juice, just as dazzling as uncovering clam shells and finding dazzling pearls. The unique flavor of crab roe is wrapped around the noodles, and with some sprouts, it is sweet and refreshing, with endless aftertaste. The amount of pasta is properly matched according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it.
Twenty, Ma Deli vermicelli baked red crab pot
Cream hairy crabs are made from Ma Deli, vermicelli and chef's special seasoning. The cream crab is not only fresh and sweet, but also full of game after absorbing the aroma of Madaili. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.