Steaming crab method: when the water boils, put the crab belly upside down into a steamer, put the washed and dried perilla leaves on it, and steam for/kloc-0.5 to 20 minutes.
Dip: Chop and stew for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar and ginger.
Cheat crabs
Ingredients: one crab, four liang of garlic, pepper, Sophora japonica salt.
working methods
1. First clean the crab and cut it into 4 ~ 6 pieces.
2. Take the oil pan, fry the crabs until golden brown, and take them out for later 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 the Sophora japonica salt and mix well.
Little kung fu:
1. Sophora japonica salt is a mixture of spiced powder and salt.
2. It is quite easy to make seafood with crab meat. Let the crab pass 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.
Fried Crabs with Soy Sauce
Ingredients: a crab, half a pound to a pound of lobster sauce, two ounces of red pepper, two ounces of garlic bait and two dollars of cream.
Seasoning: oyster sauce, sugar, chicken powder.
Exercise:
1. Wash the crab and cut it into six pieces.
2. Fry the crabs in a frying pan until golden brown, and remove them for later 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.
Cheese h crab
Ingredients: crab 1 piece, 2 onions, 1 teaspoon cream, 1 soup, 1 cheese, 2 to1cheese.
Exercise:
1. First, wash the crab and cut it into six pieces.
2. Take out the pot and take the crab out of the oil for later use.
3. Dice onion, add cream and onion, stir-fry until fragrant, and add stock.
4. Put the crab in 3 bowls, add cheese and cook for 2 minutes, thicken and mix well.
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. salt 1 tsp, a little white pepper, wine 1 tsp.
B 2 tsps salt, 2 tsps sugar 1 tsp wine 1 tsp curry powder.
Exercise:
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 put them in the crab filled with material A for pickling;
2. Shred the onion, slice the Liu Ding, cut the red pepper into small squares, dip the crab marinated with ginger in a little white powder, fry it in the oil pan, and remove it 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.
Xiedong rice noodle Guo
Materials: Crab 1 crab, winter flour 1 handful, 20g white radish, 20g carrot, onion 1 root, and ginger 1 root.
Seasoning: a. salt 1/2 tsp, wine 1 tsp, a little white pepper.
B. 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons wine and 2 teaspoons sand tea sauce.
Exercise:
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 with the A material in the crab; Slice radish, carrot, ginger and onion for later use.
2. Dip the salted crab in a little white powder, fry it in the oil pan, and take it out for later use.
3. Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, and 2 cups of water and crabs to taste. Put them in a casserole, add the winter flour, and keep rolling until the winter flour boils.
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.
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.
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.
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.