Crab boiling method: wash the crabs, put them in a pot filled with boiling water, add a piece of ginger, and cook them over high heat. Generally, it takes twenty minutes for weights above half a catty and fifteen minutes for weights below six ounces.

Steaming crab method: When the water is boiling, place the crab belly up in a steamer, place washed and dried perilla leaves on top, and steam for fifteen to twenty minutes.

Dipping ingredients: use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoons of sugar, mince four sections of ginger and simmer in water for twenty minutes.

1.

Secret Crab

Ingredients: One crab, four ounces of garlic, chili pepper, sophora japonica salt

Method

1. Clean the crab first and cut it into 4 to 6 pieces.

2． Heat the oil pan, fry the crabs until golden brown, remove and set aside

3. Put the garlic bait into the oil pan and fry until golden brown, remove and set aside

4. Stir-fry the chili, then put the crab and garlic bait into the pot, add sophora salt and mix well

Little steps:

1. Sophora salt is a mixture of five-spice powder and salt

2. Crab meat is a very easy-to-cook seafood, so letting the crab pass through the oil pan first can seal the meat juice and prevent it from being lost. But the time should not be too long, otherwise the meat will be too old and the juice will be lost.

2.

Crab in Black Bean Sauce

Ingredients: One crab, half a tael to one tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, cream 2 qian

Seasoning: oyster sauce, sugar, appropriate amount of chicken powder

Method:

1. Clean the crab and cut it into six pieces

2. Heat the oil in the pan and fry the crabs until golden brown, remove and set aside

3. Slice the red pepper, add cream and tempeh and sauté until fragrant, add 12 stock and seasonings and cook for 2 minutes to thicken the sauce

3.

Cheese H Crab

< p>Ingredients: 1 crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 tael to 1 tael of cheese

Method:

1. First clean the crab and cut it into six pieces

2. Lift the oil pan, drain the crabs and set aside for later use

3. Dice the onion, add the butter and onion and sauté until fragrant, then add the stock

4. Put the crab into 3, then add cheese and cook for 2 minutes to thicken and mix thoroughly

IV.

Curry flower crab

Ingredients: 2 flower crabs , 1 onion, 1 green onion, 1 piece of ginger, 2 lettuce leaves, 1 diced willow, 2 red peppers, appropriate amount of starch

Seasoning: a. 1 tsp salt, white pepper A little, 1 tablespoon of wine

b. 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of wine, 2 tablespoons of curry powder

Method:

1. Wash and remove the internal organs of the flower crabs. Peel off the crab cover completely. Cut the crab belly into large pieces. Crush the green onion and ginger together with ingredient A and put them into the flower crabs to marinate;

2. Cut the onions. Shred the willow into slices, cut the red pepper into small rhombuses, dip the marinated flower crabs with ginger in a little starch powder, fry them in a pan, take them out and set aside;

3. Heat the pan and stir-fry the shredded onions until fragrant. , then add ingredient b and stir-fry over low heat until the curry aroma is released, add 1 cup of water and cook together with the crabs until the soup is almost dry and thicken the gravy.

5.

Crab and Winter Noodles Pot

Ingredients: 1 big crab, 1 handful of winter noodles, 20 grams of white radish, 20 grams of carrot, 1 green onion, 1 piece of ginger

< p>Seasoning: a. 1/2 tsp salt, 1 tbsp wine, a little white pepper

b. 1 tsp salt, sugar, 1 tbsp wine, 2 tbsp Shacha sauce Spoon

Method:

1. Wash and remove the internal organs of the crab, peel off the crab cover completely, cut the crab belly into large pieces, smash the green onion and ginger and put them into the flower together with the ingredients a. Pickle the crab; white, slice the carrot, slice the ginger, cut the green onion into sections and set aside

2. Dip the pickled crab into a little starch powder, fry it in the oil pan, take it out and set aside

3. Heat the oil in a pan and sauté the ginger slices and scallions until fragrant, then add ingredient b, white rice, carrot slices and 2 cups of water and cook with the crab until fragrant, put it into a casserole, add the glass noodles and continue to boil, wait for the glass noodles to cook Open it

6.

Ginger and Scallion Crab

Ingredients:

1000 grams of crab, 2.5 grams of salt, 2.5 grams of MSG, 0.1g pepper, 15g cooking wine, 750g peanut oil, 2.5g green onion, 2.5g minced ginger, 2.5g starch, 2.5g balsamic vinegar, 25g oyster sauce.

Method:

① Peel and wash the crabs, cut them into pieces; take a bowl and add clear soup, salt, monosodium glutamate, pepper, onions, ginger, garlic, starch, and sesame oil , oyster sauce, mix into juice and set aside;

② Put the crabs into the oil pan and fry them briefly. Leave some oil in the pot, sauté the green onions until fragrant, add crab cooking wine, quickly cover the pot, pour in the prepared juice, stir well and serve.

7.

Spicy crab

Ingredients: meat crab

Seasoning: green onion, salt, sugar, white wine, dried chili pepper , ginger, cooking wine, vinegar, Sichuan peppercorns, chicken essence, cooking oil

Method:

1. Put the meat crabs in a vessel and add an appropriate amount of white wine. After the crabs are drunk, remove the gills and stomach. Cut the intestines into pieces;

2. Wash the green onion and ginger, cut the green onion into sections, and cut the ginger into slices;

3. Place a pot on the fire and add oil. When the oil is 30% hot, Add Sichuan peppercorns and dried chili peppers and stir-fry until the spicy aroma develops. Add ginger slices, green onions and crab pieces. Pour in cooking wine, vinegar, sugar and salt, stir-fry evenly and serve immediately.

Features: numb, fragrant and fresh.

8.

Steamed Crabs with Ginger and Vinegar

200 grams of live crabs (2 pieces) 15 grams of ginger, 5 grams of coriander, half a tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar Spoon

1. Wash the live river crabs, tie the crab legs with ropes, put them in a steamer and steam them over high heat until cooked.

2. Peel off the skin of the young ginger, cut into fine pieces and set aside.

3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger into a ginger vinegar sauce and set aside.

4. Remove the toes and tails of the cooked crabs, cut them into pieces, stack them neatly in two pots, pour the ginger and vinegar sauce, and sprinkle with coriander segments.

9.

Black pepper crab

Ingredients: crab (2 pieces), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 piece) , large), bread oil or clear oil, black peppercorns (1 handful) or coarse black pepper, salt.

Method:

1. Wash the crabs, open the cover, remove the gills, and cut into 2 or 4 pieces depending on the size of the crab.

2. Pound the garlic and ginger into puree or mince finely, cut the onion into coarse grains, and pestle the peppercorns into coarse powder.

3. Heat butter or clear oil, add the condiments listed in item 2, sauté until fragrant, then add crabs, appropriate amount of salt, and stir-fry.

4. Add a little water, cover, simmer over slow fire until cooked, then use high heat to evaporate excess water and serve.

Note:

1. If you use butter, the cooked crab will smell like butter. If you don't like it, you can use clear oil.

2. The amount of garlic, ginger, and pepper can be increased or decreased according to your own taste.

10.

Butter garlic crab

Ingredients

Crab (moan b) garlic (1/3 cup ) p[Chinese puree (one teaspoon) pButter (half an ounce)p Cornstarch (one)

Gragon juice s

Water (1/4 cup)p}(1 /3 teaspoon) psugar (1/3 teaspoon) ppepper (a small amount) cornstarch (one teaspoon)

Methods

(1) Crab_Q, r Dried, mixed with Jie

(2) Garlic^ minced, [chopped.

(3) Add water to the water, add ⑾Lvjiapp to mix with Jie 7sides, round Xintu, caries, Jinglu, Dt color, turn to D and cook for a while.

(4) ⑿Fang〕Ganzi stop and pick up the sour sauce. Ready to plate.