Common practices of crabs:
Steamed crab
Crab/yellow rice wine/Jiang Mo/minced garlic
Soy sauce/sugar/sesame oil
1. Wash the crabs with clean water and put them in a bowl.
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 in it 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. Season with vinegar and sauce when serving.
Spicy fried crab
Crab/dried Chili/Zanthoxylum bungeanum/ginger/garlic
Onion/salt/pepper/cooking wine/starch
Seafood sauce/water powder/chicken essence/sesame oil
Zanthoxylum oil/Chili oil/coriander
65438+
2. Put the pan on the fire, and when the oil temperature reaches 50%, stick the dry fine starch on the cut of the crab block and dip it in the oil pan until it is cooked (the crab shell is cooked at the same time).
3. Put the oil in the pot, heat it to 40% oil temperature, add the dried chili festival, stir-fry the chili, add the fresh soup, cook for a while, then add the ginger, onion and garlic, sea crab, finally add the 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, pepper oil and pepper.
Wine-saturated crab
6 male crabs /6 female crabs /500g carved wine.
400g soy sauce/400g sugar /65438 honey+000g
Ginger100g/onion 30g/pepper 15.
1. Tie the crab's feet, wash the crab with a brush, wash the ginger and slice it, cover it evenly on the crab, and steam it with a little cooking wine on the cage 15 minutes. Stew for another minute after turning off the fire, and pay attention to the crab belly facing up when steaming crabs to avoid the loss of crab roe.
2. Put the soy sauce, carved wine and sugar into the pot together, bring to a boil with low heat, and keep stirring with a spoon to prevent the sugar from sticking to the pot. When the sugar is completely melted and the marinade is slightly boiled, turn off the fire and cool, pour in honey and stir well, and finally pour the marinade into the container.
3. untie the steamed crab. At this time, the crab claws have been shaped and are not easy to fall off. Take the crabs out of the ginger slices, gently put the steamed crabs into the drunk salt water one by one, and then put the pepper, ginger slices and onion slices into the soaking.
Tips:
The amount of drunk salt water above 1. cannot completely submerge crabs, so the crabs should be turned upside down every 3-5 hours.
2. The soaking time is also very particular. Crabs soaked for two days are the best to taste. Short time makes it tasteless, long time makes it salty.
3. The used drunk brine can be reused by adding some of the above seasonings, heating, boiling and cooling.