Accessories: starch (broad bean) 10g.
Seasoning: 20g onion, 65438 yellow rice wine+05g monosodium glutamate, 3g ginger, 20g salt, 3g pepper, lard (refined) 1 g, 60g sesame oil, ginger and onion 1 g. First kill the swimming crab, cut into pieces, filter off the water and mix well with the dry starch.
2. Heat the wok with high fire. When the oil is 70% hot, put the crab cover first, then put the crab body, soak the oil until it is 70% mature, and pour it into the strainer.
3. Leave oil in the wok, add shredded onion and ginger until fragrant, add swimming crab, cook yellow wine, add 150ml of soup, salt, monosodium glutamate, pepper and sesame oil, and stir-fry until just cooked.
4. thicken the crab with wet starch, add tail oil and mix well to serve. Tips for making crab fried with ginger and onion 1. When killing crabs, remove the gills and claw tips after opening the cover and wash them. Cut the big crab into three pieces and the small crab into two pieces, each with claws, and cut two pieces with a knife.
2. Fried crab oil should be clean and the oil temperature should not be too high.
3. Add the small ingredients, cover and simmer for one minute, then thicken.
4. Because of the oil-making process, it is necessary to prepare 750g cooked lard. Curry crab recipe name Curry crab
Other cuisines belonging to this cuisine
Types and local characteristics
The basic characteristics are spicy and delicious, appetizing and refreshing.
Basic ingredients: 1 crab, 200g celery, 50g onion, 30g coriander powder, 2. 1 tbsp red pepper powder, 1 tbsp red onion powder, 1/2 seasoning: 1. 2 tablespoons curry powder and 2. Brown sugar 2 teaspoon.
Curry crab
Composition: 1. Crab 1, celery 200g, onion 50g, coriander 30g, 2. Red pepper 1 tablespoon, onion 1/2 seasoning: 1. Coffee.
Method:
1. Crab treatment: remove inedible parts such as gills, cut into pieces after washing, remove leaves from celery, wash and diagonally cut into pieces for later use, and shred onions for later use.
2. Take out the oil pan, dip a little flour on the crab pieces, put them in the pan, fry until golden brown, and take them out for later use. Heat a wok, add 2 tablespoons of oil, stir-fry material 2 until curry flavor dissipates, add seasoning 1, pour in fried crab, celery, onion and seasoning 2, stir-fry and serve, and sprinkle with coriander powder.
Features: spicy and delicious, appetizing and refreshing. The main ingredient of sauce crab is crab.
[Crabs are suitable for people]: Everyone can eat them.
1. Suitable for traumatic injury, broken bones and muscles, blood stasis, swelling and pain, puerperal placenta residue, weak pregnant women in labor, and retained placenta, especially crab claws;
2. People who usually suffer from spleen and stomach deficiency, loose stool, abdominal pain, cold and cold, persistent wind disease and intractable skin itching are not suitable for eating;
3. Women with menorrhagia, dysmenorrhea and pregnancy should not eat crabs, especially crab claws.
[Crab-pilgrims]: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta, which will lead to food poisoning; Don't drink cold drinks when eating crabs, it will cause diarrhea.
Formula: 2 hairy crabs (about 500g), scallion 15g, ginger 10g, vinegar 50g, garlic 5g, soy sauce 75g, pepper 3g, refined salt 3g, sugar 15g, monosodium glutamate 2g and sesame oil 5g;
Cooking method: Wash two big crabs, tie them tightly with ropes, put them on a plate with their bellies facing up, add a little pepper, onion and ginger, put them in a cage, steam them on high fire for about 1 hour, take them out, untie the ropes, peel off the navel cover, dig out crab legs and cut off claw tips; Then the crab leans from the middle to the left and right halves, that is, it is divided into three big pieces, each piece is cut into four small pieces, and the other crab is also cut; When the dish is loaded, the crab legs are arranged in the middle, the thighs are in front, the calves are behind, the crab pieces are placed on the calves and sides, and crab roe is added; Peel and wash onion, ginger and garlic, cut into pieces, put them in a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil, make juice, and pour it on the crab. The practice of steaming crabs, how to make steamed crabs. Making materials of steamed crab: main ingredients: crab1000g, yellow wine15g, Jiang Mo 30g, a little soy sauce, sugar and monosodium glutamate, sesame oil15g and balsamic vinegar 50g. Teach you how to cook steamed crabs, and how to cook steamed crabs is delicious: ① Wash crabs with clear water and put them in containers; (2) Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir. Take another small bowl and put vinegar for later use; (3) put the crab in a cage, steam it on high fire for 15-20 minutes until the crab shell is bright red and the crab meat is cooked, and then take it out. Bring oil and vinegar when serving. Spicy crab ingredients: cooking wine, aged vinegar, pepper, pepper, ginger and garlic, onion and Mexican green pepper. In particular, the small pot in Dongdong in the picture is the seasoning of Sichuan-style pork bought in China supermarket. People say that now that the social division of labor is good, there are many delicious seasonings ready-made, just buy them back! You don't have to do it yourself. It's delicious. It seems that the calf is not only greedy, but also lazy. Hahaha practice: 1. When the pot is slightly hot, add oil to saute ginger, garlic and pepper, then add a spoonful of Sichuan-style pork seasoning (hot pot bottom material is also acceptable) and add scallion; 2. After1minute, pour in the processed crab, pour in one tablespoon of cooking wine, one tablespoon of soy sauce and one tablespoon of aged vinegar, soak them evenly, then cover the pot until the crab shell turns red, and then simmer for about 5 minutes (about 8- 10 minutes in total); 3. Open the lid, take another small bowl to prepare some water starch, and adjust the water starch evenly with a small torch; 4. Finally, add chopped onion leaves and Mexican green peppers; 5. Dish, take photos … don't … eat 1. At first, you should fry the peppers and then fish them out, because it is too much trouble to fish them out in advance. I didn't think there was any big problem when I ate it, but the photos looked a little ...; 2, onion leaves and Mexican green peppers are put too early, and the color becomes not very good. Remember to put them away 1 minute before cooking.