Ingredients:

4 female swimming crabs, about 125g, 2g of green beans, 5g of tomato sauce, 2g of white sugar and Chili oil.

Method of making:

1. Remove the cover of Portunus trituberculatus, chop off the big claws, cut each crab into 8 pieces, sprinkle with dry flour, fry in 4% hot oil until it is 7% cooked, and add onion, ginger and garlic to fry together;

2. Add oil curry, tomato sauce, salt, cooking wine, vinegar, soy sauce, white sugar, Chili oil and green beans, cook until thick soup, and pour sesame oil.

history and culture

"Five-flavor Fried Crab" is a local flavor dish in Wenzhou. It is made of Portunus trituberculatus, fried and cooked with various seasonings. The dish is red and bright, and it is a delicacy to accompany wine with meals.

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Practice:

1. Cook the eggs in a cold water pot, scoop them up, slightly soak them in cold water, peel them, cut each egg into 4 pieces, remove the yolk and put them in a dish. Clean the vegetables, drain, chop the fish into mud and put it in a bowl. Add 1 teaspoon of ginger juice, salt, Shaoxing wine and appropriate amount of water and mix well to form a filling. Put the crab meat in a bowl, add salt and 1 teaspoon of Shao wine to adjust the taste.

2. Dry starch on the egg whites, each with 1 portion of fish stuffing, and then one portion of crab meat. Put a little crab roe on one serving in the middle of the dish, and put onion leaf segments, mushroom slices and ham slices on the rest, steam them on the dish and take them out.

3. Put the wok on medium fire, add cooked lard (35g) and cook until it is half done. Stir-fry the vegetables, add appropriate amount of salt and put them in a dish to filter out the juice. Move the steamed crabs to a dish. Add a proper amount of salt to the wok, thicken it with raw flour water, pour in cooked lard and pour it on it.

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = The late autumn and early winter of each year is the most fertile golden season for hairy crabs. The streets and alleys of Shanghai are crawling with fat hairy crabs. Although Shanghai is located near Yangcheng Lake crab producing area, there has been a steady supply of fresh hairy crabs since early autumn, and the crab feast can be eaten from September to the New Year. But "September round navel and October sharp", eating female crabs in September and male crabs in October, this is definitely a seasonal enjoyment. Only the female crab roe in September of the lunar calendar is full of meat and the most plump; The male crab paste in October of the lunar calendar is firmer and fresher. Don't miss this good time of loving crabs!

hairy crabs can be eaten in a variety of ways. And the most classic way to eat, of course, is steamed. Steaming can not only maintain the original flavor of hairy crabs to the greatest extent, but also highlight the color, fragrance and taste of hairy crabs. Whenever steamed hairy crabs are served on the table, they are orange in color and delicious in meat. Open the crab cover, paste the yellow fat and sweet fat, dip it in some carefully prepared ginger vinegar, and match it with aged carved yellow wine. Taste it carefully and chew it slowly. "Crab meat is tasteless on the table", which is really a great enjoyment of life!

raw materials:

hairy crabs, Zhenjiang balsamic vinegar, sugar and ginger.

Practice:

1. Wash the hairy crab in clean water, keep it for half a day, and then tie the two clamps and eight legs of the hairy crab into a ball with a string;

2. Blend Jiang Mo, Zhenjiang balsamic vinegar and white sugar into dipping sauce;

3. Put enough water in the pot, put a few pieces of ginger in the water, put the crab upside down after the water boils, and put it in the steamer for about 15 minutes until it is cooked;

4. Remove the string after taking it out and put it into the tray.

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Accessories:

Pork (fat) (25g), egg white (3g), mushroom (fresh) (1g), water chestnut (5g) and ham (1g).

seasoning:

salt (3g), monosodium glutamate (2g), pepper (1g), sesame oil (1g), fish sauce (5g) and vegetable oil (5g).

Practice:

1. Chop off the stings and claws of the steamed crab (when chopping claws, 1/5 crab nails can be left attached to the crab body), crush the claw meat out with the handle, pry off the crab nails with a knife (without removing the crab nails, the meat lines will not appear, and the meat will not be returned cleanly), then cut the crab body into two sides, and remove the meat along the meat lines, crab.

2. Wash the shrimps, absorb water and chop them into pieces;

3. Peel the water chestnut, wash it, cut it into fine particles, wash it with clear water, and absorb the water;

4. Fat meat, washed mushrooms with pedicels removed and cooked thin ham are all cut into fine particles;

5. Stir the minced shrimp, refined salt, monosodium glutamate and egg white into shrimp paste;

6. Add the fat meat, water chestnut and crab meat and mix well to form the filling;

7. Squeeze the evenly mixed stuffing into 24 balls, each about 2g;

8. Put the crab balls in a dish coated with oil, stick the mushrooms and ham on the balls, steam them in a steamer with high heat for about 7 minutes until cooked, and take them out and pour them into a soup cup;

9. Heat a wok over medium heat, add 1ml of boiling water, add fish sauce, sesame oil and pepper, and cook until it is slightly boiling, then pour it on the meatballs.

efficacy of the recipe:

tuberculosis conditioning arthritis conditioning promoting blood circulation and removing blood stasis conditioning strengthening waist and strengthening kidney conditioning.

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seasoning:

6g of soy sauce, 8g of jiangmi wine, 15g of ginger, 1g of salt, 1g of garlic (white peel), 2g of crystal sugar, 2g of Chinese liquor and 3g of pepper.

Practice:

1. Choose 4 fat live crabs weighing about 15g each, first soak them in running water for two or three days, let them spit out all the sediment, then wash and drain;

2. Put the wok on low fire, add salt and pepper particles, and when the salt is hot and the pepper particles are dry, pour them on the chopping board and crush them with a rolling pin to make salt and pepper;

3. Wash the ginger and garlic, pat the ginger loosely and scatter the garlic for later use;

4. Take one crab, lift the umbilical cover, squeeze out the dirt at the umbilical bottom, put in 5 grams of 1/4 pepper salt, then close the umbilical cover, break off one crab claw tip, plunge it into the crab from the umbilical cover, and nail the umbilical cover tightly to prevent it from opening, and make the other three according to the above method;

5. Take a jar that can only hold four crabs, put the crabs in the jar, and use two small bamboo pieces to cross the jar mouth to hold the crabs down, so as not to move;

6. Heat and boil the rock sugar in soy sauce, let it cool, then pour it into the jar, then add Huizhou sealed wine, ginger and garlic, and finally pour sorghum wine, tie the jar mouth tightly with oil paper, and marinate it for a week before opening the jar.

Tip:

1. The jar mouth should be tightly sealed to prevent the overflow of alcohol, so as not to affect its quality;

2. Huizhou Fenggang wine, namely Huizhou glutinous rice sweet wine, is now changed to Huangshan glutinous rice sweet wine, and it tastes good.

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seasoning: a little salt, cornflour, pepper and sesame oil.

juice: salt, sugar, chicken powder, a little pepper, soy sauce and soup.

Practice:

1. Peel and dice papaya, cut onion and slice ginger.

2. Put the meat crab in a vessel and add a proper amount of white wine. After the crab is drunk, remove its cheeks, stomach and intestines and cut into pieces.

put salt and dried starch in the crab blocks, oil them and take them out for later use.

3. Stir-fry the oil, garlic, ginger, onion and lobster sauce in the pan, add papaya and stir-fry, put down the crab pieces and sauce, and simmer for 5 minutes on medium heat.

4. finally, add chopped green onion, and the delicious papaya crab with black bean sauce can be served.

papaya has a deep crab flavor and tastes like crab meat.

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ingredients:

tomato sauce, fish sauce, sugar, starch, salt and pepper.

Practice:

1. Wash the crab, shell it, cut it into pieces according to the size, and seal the knife edge with a little starch;

2. Chop garlic and onion; Chop red pepper; Beat eggs one by one;

3. Heat the cooking oil in the pot, stir-fry the minced garlic, minced onion and red pepper, stir-fry the crab until the crab turns red, and add a little cooking wine;

4. Add tomato sauce, fish sauce, sugar, salt and pepper, stir-fry and mix well;

5. Add appropriate amount of water, boil and simmer for about 1 minutes;

6. After adding a proper amount of water starch to thicken, slowly pour in the egg liquid, and then boil it again, and then put it on the plate.

Note:

1. Ready-made garlic Chili sauce can be used instead of pepper+garlic in the recipe;

2. Fish sauce can be omitted. (use appropriate amount of soy sauce instead)

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Practice:

1. Wash the meat crab, cut it into large pieces, beat the crab claws with the back of a knife, and then marinate the crab pieces with a small amount of yellow wine and salt for 2 minutes.

2. Peel garlic, pat it and chop it into minced garlic, cut colored pepper into small pieces, and cut ginger into Jiang Mo.

3. Heat the oil in the pan, add the minced garlic and fry until golden, then take it out and drain the oil.

4. Evenly dip a layer of raw powder on the knife edge of the crab block, put it in the oil pan, put it in the crab block and fry it until the color turns red, set it at the knife edge, take it out and drain the oil.

5. Leave a little oil in the pot, stir-fry the diced colored pepper and Jiang Mo. After a while, add the crab pieces, add all the remaining seasonings, stir well, and add the minced garlic to stir-fry until fragrant.

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seasoning:

cooking wine, salt and pepper.

Practice:

1. Wash the crab, uncover the crab cover, remove the crab gills, cut off the crab pliers, pat them with the back of the knife, and cut the crab into pieces;

2. Wash shallots, ginger and coriander and cut them into shreds or sections;

3. Cut the tofu into small pieces, blanch it in boiling water and then soak it in cold water;

4. Heat the wok, add oil, stir-fry the shredded ginger in the onion and stir-fry the crab.

5. Cook cooking wine to remove fishy smell, and add water to boil;

6. After the tofu is boiled, cook for 5-6 minutes on low heat;

7. Season with salt and pepper and sprinkle with parsley.

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seasoning:

bread flour, XO sauce, cooking oil, sugar, salt, starch, eggs, onion, ginger, garlic, dried red pepper and black pepper.

Practice:

1. Wash the blue crab and cut it in half; The incision is covered with starch;

2. Heat the oil in the pot, stir-fry the onion, ginger and garlic slices;

3. Stir-fry the crab pieces until they change color; Stir-fry the cooking wine to make it fragrant;

4. Add XO sauce, white sugar and a little water, boil and simmer for 1 minutes;

5. Dry the soup and take it out for later use;

6. Add a little oil to the original pot, add the onion and stir-fry the red pepper;

7. Add bread flour, a little salt and black pepper and stir-fry for 5 minutes;

8. Add crab pieces and stir-fry for a while before serving.

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condiments:

Thai red curry, Thai coconut milk, Thai fish sauce, citronella, onion, garlic, a little flour and milk.

Practice:

1. Wash the crabs clean;

2. Open the crab shell to remove the gills and sediment inside, break the crab in half, and remove a sandbag near the mouth inside the crab shell;

3. Shred onion and mince garlic;

4. Wash the coconut milk powder with warm water, and put a spoonful of curry powder into a bowl for later use;

5. This is imported Thai fish sauce, which is Thai soy sauce;

6. Cut the citronella into small pieces;

7. Put the flour into a small bowl;

8. Dip the broken section of the crab in flour and fry it in oil pan until the meat is firm and the crab turns red and cooked, and then take it out quickly (the crab is not photographed during frying);

9. Put an appropriate amount of oil in another pot, and when the oil is slightly hot, pour in a little flour and stir-fry slowly;

1. When the flour is evenly fried, add shredded onion and minced garlic and continue to stir-fry;

11. Pour coconut milk and a little milk and stir well;

12. Add a spoonful of red curry;

13. Stir-fry the red curry and add the citronella;

14. Add the fried crab pieces and stir fry. Pour in the fish sauce and continue to stir fry. When the soup is thick, turn off the heat and take it out.

Crab and Bitter Melon Pot

Ingredients: one bitter gourd and four sea crabs

Accessories: diced fat, basil, garlic, salt, sauce and vinegar

Crab and Bitter Melon Soup Practice:

1. Wash the bitter gourd, cut it in half, and remove the melon sac;

2. Change the cleaned bitter gourd into large pieces for later use;

3. The crab bit you because of improper cleaning. Many people are at a loss about the crab. If you follow the alien operation method, you can be absolutely safe. First, prepare a pair of kitchen scissors, then a toothbrush, then turn on the faucet and grab the crab from behind with a pair of scissors.

4. Pick up the toothbrush with the other hand, and brush and rinse at the faucet. This is the washing method of the whole crab.

5. Pour a proper amount of water into the casserole, and add diced fat meat and garlic; Put the pot on the fire;

6. After the water is boiled by fire, put in the bitter gourd pieces;

7. When the water in the pot is boiling.