Spicy crab practice one,
material
2 meat crabs (about 1500g), 500g lotus root, 50g potato and 30g celery. Onion 10g, fresh pepper 3g, Laoganma Chili sauce 5g, Merlot Chili sauce 4g, tomato sauce 5g, Lee Kum Kee clay pot sauce 10g, dried red pepper 75g, raw flour 10g, red oil 25g, salt 6g, monosodium glutamate 65438+ and chicken essence.
working methods
1. Slaughter and clean the meat crab, peel off the crab shell, chop the crab meat into chunks weighing about 50g, and pat the surface with raw flour for later use; Add salad oil into the pot, add meat and crab fry 1 min when it is 60% hot, and take out the oil control.
2. Peel the lotus root and potato respectively, cut into strips with a length of 6 cm, a width of 0.8 cm and a thickness of 0.8 cm, rinse them repeatedly with clear water for several times, then soak them in salad oil with 60% heat for 1.5 minutes, and take out the oil control; Cut celery into 4 cm long sections; Onions are cut into thick shreds, 5cm long and 1cm wide.
3. Put red oil in a clean pot, add fresh chili, dried chili and onion, stir-fry until 70% hot, add Merlot Chili sauce, earthen pot sauce, tomato sauce and chopped Laoganma Chili sauce, stir-fry until fragrant, add potato, lotus root and broth with low heat, add meat crab with low heat, and season with salt, monosodium glutamate, chicken essence and pepper.
trait
Bright color, fragrant entrance, fragrant but not spicy, suitable for all seasons.
Spicy crab practice 2
material
Onion, ginger, pepper, dried pepper, garlic, salt, soy sauce, starch, bean paste, sugar, white wine.
working methods
Choose fresh crabs, wash them with clear water, remove the navel, then uncover the crab cover, tear off the crab cheeks, and cut the washed crabs in half.
Add 1/2 teaspoons of salt and 1/2 teaspoons of Chinese liquor to the crab and marinate for 10 minute, then dip a layer of dry powder on the crab cover, shell and knife edge, wash celery, remove leaves, cut into sections, chop onion ginger, bean paste and pepper, and peel garlic for later use.
Put the oil in the pot. When the oil is 60% to 70% hot, let the crabs stained with starch fry in the pot until the surface of the crabs is golden, and then take them out. Stir-fry garlic until golden brown, pour out oil, and stir-fry celery until cooked.
Put a spoonful of oil in another pot. When the oil is hot, stir-fry the chopped bean paste in the pot to get red oil. Saute pepper, pepper and onion ginger, stir-fry garlic and crab, and add half a teaspoon of soy sauce and 1 teaspoon of sugar to taste.
Finally, stir the celery evenly in the pot and take it out.
Small technique
1, crabs only need to be washed when steamed, and they need to be "dismembered" when cooked. Starting from the navel is the simplest and most labor-saving, and the crab cheeks should be removed, which may contain sediment.
2, crabs should be marinated in advance, half a teaspoon of salt and half a teaspoon of wine.
3. Before the crab is oiled, it must be wrapped with dry powder, otherwise not only the oil will collapse after cooking, but also the crab meat will be fried.
You don't need to add salt when frying crabs, because the bean paste itself is salty, so you can refresh yourself by adding a little soy sauce and a spoonful of sugar.
The garlic and celery in this dish are delicious, and other vegetables such as cauliflower can be used instead. Just try it.