The practice of steaming bread crabs
Bread crab-looks like a huge loaf of bread. A crab should weigh at least one and a half kilograms. This kind of crab meat tastes thick and tender, with orange crab yellow, white jade oil and white crab meat, which makes people salivate.
Recipe of ingredients calories: 22 1.5 (calories) 4 crabs.
Methods/steps
1. Wash the crab with a toothbrush or brush against the water (the mud hairs on the big clip can be cut off), and put it in a container with its belly up (to prevent the yellow from flowing out of the crab's belly). You can add some salt to make it more delicious.
2. Put Jiang Mo into a small wine bowl and add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil. Take another small bowl and put vinegar for later use;
3. Cage the crabs and steam them on high fire 15-20 minutes until the crab shells are bright red and the crab meat is cooked. Bring oil and vinegar when serving.
4. You can't eat with persimmons.
Spicy bread crab method
The main ingredient is bread crab 1, and the auxiliary material is peanut oil. Onion 300g Chili 10g ginger 30g garlic 20g coriander 20g black fungus 100g dried bean curd 100g potato chips 100g spicy pot bottom material 50g.
Steps of spicy bread crab 1 1. A bread crab, about 500 grams.
Step 22 of spicy bread crab. Wash and chop. Because the spicy crab needs to be cut, I dug up the crab roe by myself and cooked fried rice. Otherwise, the crab roe will be fried and you can't eat it all.
Step 33 of spicy bread crab. Prepare accessories.
Step 44 of spicy bread crab. Besides crabs, spicy crabs can also be served with your favorite side dishes. I prefer to eat potato chips, dried tofu and fungus, so I put these. Slice the potato chips in water until they are 70% mature, soak the dried bean curd to make it soft and tender, blanch the fungus to stop growing, and then prepare it completely.
Step 55 of spicy bread crab. Spicy crabs are basically fried, but this kind of crab is big and hard, so it is not easy to fry. In addition, if you don't want to eat too greasy, you can steam it for 20 minutes.
Steps of spicy bread crab 66. Peanut oil and rapeseed oil can be used, while soybean oil is not recommended, which is rather greasy.
Step 77 of spicy bread crab. When the peanut oil is hot, add the shallots, shredded ginger and peppers and stir fry.
Steps of spicy bread crab 88. Add crabs and stir fry.
Steps of spicy bread crab 99. Add spicy pot bottom material.
Steps of spicy bread crab 10 10. Stir well.
Steps of spicy bread crab1111. Add side dishes and stir fry.
Steps of spicy bread crab 12 12. Add coriander.
Steps of spicy bread crab 13 13. Stir well and plate.
Tip: Spicy crabs are basically fried, but this kind of crab is big and has a hard shell, which is not easy to fry. In addition, if you don't want to eat too greasy, you can steam it for 20 minutes.
Boiling crab method
After washing the crab, put it in a pot full of boiling water, add a piece of ginger and cook it over high fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.
Steaming crab method: after the water is boiled, pour the crab belly 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 and Sophora japonica salt.
working methods
(1). First clean the crab and cut it into 4 ~ 6 pieces.
(2) Take out the oil pan, fry the crabs until golden brown, and take out for later use.
(3) fry the garlic bait in the oil pan 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) Crab meat is quite easy to cook. 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) Put the crabs in a frying pan and fry until golden brown, and take them out for later use.
(3) Slice the red pepper, add cream and fermented soybean, stir-fry, add twelve kinds of stock and seasonings, and cook for 2 minutes to thicken.
Baked crab with cheese
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) Out of the oil pan, the crabs are 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 the cheese and cook for 2 minutes, thicken and mix well.
Curry bread crab
Ingredients: 2 bread crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers and appropriate amount of starch.
Seasoning:
A. 1 tsp salt, a little white pepper and 1 tsp wine.
B 2 tsps salt, 2 tsps sugar 1 tsp wine 1 tsp curry powder.
Exercise:
1. Wash and gut the bread crab, completely peel off the crab cover, cut the crab belly into large pieces, mash the onion and ginger, and put them in the bread crab with material A for pickling.
2. Shred onion, slice Liu Ding, cut red pepper into small squares, dip the bread crab marinated with ginger in 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.
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. 1/2 tsp salt, 1 tsp wine, 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, completely peel off the crab cover, cut the crab belly into large pieces, mash the onion and ginger, and marinate it in the bread crab with material A; Slice radish and carrot, slice ginger and mince onion for later use.
(2) Dip the pickled 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 for seasoning, put them in a casserole, add winter flour and keep rolling until the winter flour boils.
Golden bread crab
Choose the sea crab "prism crab", which is thin in meat and has 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 crispy bread, and the hot air with cheese flavor will come out in an instant. 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.
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!
Tigers and crabs eat twice.
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.
Braised crab with instant noodles
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.
Steamed red crab with carved flowers
Brewed from aged carved wine, it can neutralize the coldness of crab meat without covering up the sweetness of crab. When serving, the wine aroma of carved wine drives the rich meat aroma to diffuse in the air, but the wine aroma is rich but not bitter, which makes people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it were born. Chewing the down-to-earth red crab, the smell of old red wine flows inadvertently between the lips and teeth.
Braised vermicelli in red crab pot in wheat field
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.
Stir-fried with lotus crab sauce
Required materials: crab meat 1/2 rice bowl (cooked), 8 egg whites (egg yolk can be used as ornaments), 8 ~ 10 tbsp salad oil, 0/2 tbsp chopped green onion12 tbsp pepper12 tsp salt, a little monosodium glutamate.
Practice steps:
(1) After the fresh eggs are steamed, dig out the meat 1, wash it with clear water and remove the dripping water.
(2) Beat the egg whites carefully, add the crab meat and material A, and stir well.
(3) Add oil to the wok, heat it until it is warm, pour in crab meat, slowly scoop up the egg liquid with medium fire, 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 steamed fresh peeled crab meat, or buy canned crab meat for cooking.
Delicious crab in lobster sauce with garlic
Ingredients: 500g of crab [11/8lb/13], 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons, Jiang Mo, 2 tablespoons of raw rice flour 1/2, and 65438 pepper.
Production method:
(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 minced pork.
(3) Add crab and seasoning and stir-fry for about 8 minutes.
(4) Finally, add the sauce and cook until the juice is thick.
Crab inlaid with orange
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.
Raw materials: clean crab paste 200g, 2 eggs, fresh orange 10, refined salt 3g, white wine 5g, ginger 5g, monosodium glutamate 2g, pepper1g.
Method:
(1). Cut a piece from the top of each fresh orange and keep the top for later use. Dig out the pulp of the orange, leave a part of the orange pulp, and cut the ginger into powder;
(2) Cook the fat pork, cut it to the top, clean the water chestnut and cut it into diced meat, crab meat, diced fat meat and water chestnut. Add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine, mix well and divide into 10.
(3) Put the orange with the sauce into a dish, steam it for 30 minutes and take it out.
Steamed crab with carved flowers
Main course ingredients: 1 blue crab, 50g of Huadiao wine, 1.75g of sugar, 1.75g of monosodium glutamate, 1g of salt, 5g of chicken oil and 2 slices of ginger.
Accessories: 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.
Tips:
This is a high-quality dish with little cooking skill. 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.
Fried sea crab
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.
manufacturing process
(1) Remove the umbilicus, hard cover, gills and claw tips, cut them in half with a vertical knife, cut them into 8 pieces along the root of crab legs, and marinate them with cooking wine and salt 10 minute.
(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, and control the oil and put them in a plate.
(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two plates and serve them with crabs.
Spicy meat crab
Ingredients: 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.
Exercise:
(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 the coriander into sections, wash the ginger and cut it into powder, then sprinkle cooking wine and salt on the meat crab dish, put it in a steamer for 8 minutes, and turn off the heat.
(3) Take another wok, add chili oil, crush chili, pour another small chili slice, stir-fry with slow fire, then pour all steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook the sauce, sprinkle sesame seeds, and then take out the wok. 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: Crabs should be 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.
Hot pepper crab
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 thick sauce and corn flour and 2 tablespoons of water.
Exercise:
(1) Wash the crabs, cut into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.
(2) Heat the oil to a boiling point, pour a little corn flour on the crab blocks, 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 crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve.
Remarks: Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used as a dish or as a side dish to add beauty.
Hot pepper crab
Ingredients: 600g crab, 2 green peppers, 3 finger peppers, ginger 1 tablespoon, garlic 1 teaspoon. Seasoning: sauce green and fish sauce 1 teaspoon, half teaspoon of salt, half cup of sesame oil and pepper; 1/2 teaspoons of water and 2 tablespoons of corn flour: (1) Wash the crab and cut it into 4 to 6 pieces, keeping the crab cover intact. Dice green pepper and red pepper. (2) Heat the oil to a boiling point, pour a little corn flour on the crab blocks, 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 crabs in a pot, add seasonings and bring to a boil. 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. 20 Spicy fried crab raw materials: live meat crab, dried Chili festival, pepper, ginger slices, garlic slices, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, water lake powder, chicken essence, sesame oil, pepper oil, Chili oil, refined oil and fresh soup. Production process: (1). (2) Put the pot on a big fire, heat the refined oil to 50% oil temperature, then stick dry fine starch on the cut of the crab and dip it in the oil pan until it is cooked (crab shells are cooked at the same time). (3) Add oil to the pot, heat it to 40% oil temperature, add dried Chili festival, saute pepper, add fresh soup, cook for a while, add ginger, scallion, sea crab, add 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 and pepper. Flavor characteristics: red and bright color, fresh and spicy, rich flavor.
Baisha red crab
Ingredients: red paste crab, dried onion pepper, edible oil salt, monosodium glutamate, chicken essence, yellow rice wine 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 an 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 pepper 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.