1, steamed crab
Wash crabs with a small brush under running water, steam them in a steamer for 15 minutes, and dip them in Jiang Mo and balsamic vinegar (because crabs are cold, ginger is needed).
2. chilli crab
Wash crabs with a small brush under running water, remove gills, hearts and stomachs, chop them into large pieces, stick a little dry starch on the cut surface, put them in a wok, heat them to 70% heat, fry them until golden brown, take them out and drain them, put vegetable oil, dried peppers, prickly ash, shredded ginger (stir-fried), onion and garlic cloves into the wok, and add 65438+ dry pot sauce and red oil bean paste respectively.
3. Seafood crab porridge
Add water to the casserole, add rice to the pot to cook porridge, brush crab cheeks, heart and stomach, chop them for later use, soak scallops and tear them into shreds for later use. When the rice is cooked until it is thick, add crab, dried Bess and Jiang Mo and stew for about 5 minutes. Before taking it out, add a little leek powder, salt, pepper and sesame oil.
4, coconut milk curry crab
Cleaning crabs, removing gills, hearts and stomachs, chopping the surface with dry starch for later use, frying the crabs wrapped with starch in a wok, adding a little oil to the wok, adding shredded ginger and scallions to fry until fragrant, adding a little water, fresh coconut milk, curry blocks and a little salt to taste, boiling with strong fire, adding the fried crabs, cooking with strong fire for about 2 minutes, collecting juice, and using a little leek.
5. Baked crab with egg yolk
Heat the wide oil in the wok to 80% heat, stir-fry the crab pieces (processed) until crisp and fragrant, add a little oil to the wok to stir-fry the salted egg yolk, add a little cooking wine, ginger juice, chicken powder, monosodium glutamate and pepper, add a little water to boil, and turn to low heat to cook slightly to make the salted egg Huang Rong more delicate. Stir constantly during the period and stir the crabs evenly.
6, spicy cabbage rice cake fried crabs
Wash the crabs, chop them, add a little oil to the wok, add ginger slices, stir-fry until the crabs change color, add a little spicy cabbage sauce and stir-fry, add clear water to the wok, add rice cakes and cook, stir-fry the spicy cabbage until the juice is collected, and take it out.