Ingredients: 500 grams of crab [1 1/8 lbs/13 Liang], 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic1/,3 pieces (cut into pieces),11/.
Spoon pepper 1/2 tsp sugar 1 tbsp water? 0? 4 cups [60 ml] corn starch 1 teaspoon water 2 tablespoons.
Production method:
1. Wash crabs, drain them, dip them in raw flour, soak them in oil until they are half cooked, and drain them for later use.
2. Add 2 tbsp oil and saute ginger, garlic and diced meat.
3. Add crabs and seasonings and stir fry for about 8 minutes.
4. Finally, add the sauce and cook until the juice is thick.
Spicy fried crab
Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, water powder, chicken essence, sesame oil, pepper oil,
Chili oil, refined oil, fresh soup
Production process:
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2. Put the pan on the fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block and fry it in the oil pan until it is cooked (crab shells are 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.
Flavor characteristics: red and bright color, fresh and spicy, rich flavor.
Stir-fried with lotus crab sauce
Required materials: crab meat 1/2 rice bowl (cooked) protein 8 (egg yolk can be used as an ornament), salad oil 8 ~ 10, chopped green onion 1/2 tablespoons pepper 1/2 teaspoons salt 3/5 teaspoons monosodium glutamate and a little wine 1 teaspoon.
Practice steps:
1. After the fresh eggs are steamed, dig out the meat 1, wash with clear water and drain.
2. Beat the egg whites carefully, add the crab meat and material A, and stir well.
3. Add oil to the wok until it is warm, pour in the crab meat, slowly scoop up the egg liquid with medium heat, turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after the egg liquid is completely solidified.
Remarks: You can also buy steamed fresh peeled crab meat, or buy canned crab meat for cooking.
Fried sea crab
Raw material: Portunus trituberculatus 1 kg. 900g of seasoning vegetable oil (the actual dosage is about 100g), sesame oil 10g, salt 4g, cooking wine 15g, Jiang Mo 8g, rice vinegar 100g and dried starch 50g.
manufacturing process
(1) Remove the umbilicus, hard cover, gills and claw tips, cut them in half with a vertical knife, cut them into 8 pieces along the root of crab legs, and marinate them with cooking wine and salt 10 minute.
(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, and control the oil and put them in a plate.
(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two plates and serve them with crabs.
Crab inlaid with orange
Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with crab fat orange, unique flavor and mellow aftertaste.
raw material
：
200g of clean crab paste, 2 eggs, fresh orange 10, 3g of refined salt, 5g of white wine, 5g of ginger, 2g of monosodium glutamate, and 0/g of pepper/kloc-0.
Method:
1. Cut a piece on the top of each fresh orange, keep the top, dig out the pulp of the orange, leave some orange meat, and chop the ginger;
2. Cook the fat pork, cut off the top, wash the water chestnut and cut it into cubes. Add the crab meat, diced water chestnut and diced water chestnut into the egg liquid, Jiang Mo, pepper, refined salt, monosodium glutamate and white wine, mix well and put them into 10 portion of fresh orange.
3. Put the oranges in the plate, steam for 30 minutes and take them out.
Baisha red crab
The color matching of dishes is definitely an important part of cooking art, and this time "Baisha Red Crab" is an excellent example. "White sand" refers to fried salt, and some chefs bury shrimps with fried salt or something.
"Red Crab" is a red cream crab, one red and one white, one main and one auxiliary, which set each other off and have a very bright color. Bury the fried cream crab pieces in white fried salt, just like a red cream crab hobbling on a white beach. What an interesting idea! Moreover, it tastes crisp and fragrant, and the crab meat is tender and unique in flavor.
[Ingredients] Red Crab
[Accessories] Dried Chili with onion
[Seasoning] Edible oil salt monosodium glutamate chicken essence yellow rice wine starch
[practice]
1. Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.
2. Take the oil pan. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and take them out.
3. Stir-fry the onion and dried pepper in the pot, pour in the fried salt and the fried crab, stir-fry for a while and serve.
[Features] The combination of red and white, just like a crab walking in white sand, has a particularly crisp taste.
Hot pepper crab
Ingredients: 600g crab, 2 green peppers, 3 finger peppers, 3 ginger grains, 1 tablespoon garlic, 1 teaspoon.
Seasoning: sauce green, fish
1 teaspoon salt, half teaspoon sesame oil and half cup pepper.
Sauce: half a teaspoon of corn flour and 2 tablespoons of water.
Exercise:
① Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.
(2) Boil the oil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out the drained oil.
③ Add 2 tablespoons of oil and saute ginger, minced garlic, finger pepper and green pepper. Put crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve.
skill
Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used as a dish or as a side dish to add beauty.
Steamed crab with carved flowers
Main course ingredients: 1 blue crab, 50g of Huadiao wine, 1.75g of sugar, 1.75g of monosodium glutamate, 1g of salt, 5g of chicken oil and 2 slices of ginger.
Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves.
Practice: After washing the blue crabs, put all the raw materials in and steam for 10 minute. Shred shallots, cut dried red peppers into sections, shred shallots in red peppers and put them on coriander leaves.
Tips:
This is a high-quality dish with little cooking skill. Be careful not to overdo it. Crab meat is really a bad thing if it is kept for a long time. The key to decide whether this dish is delicious or not is carved wine, and the fragrance of authentic Shaoxing carved wine can best set off the fresh fragrance of crabs. Chicken oil is used here to get its fragrance. If you switch to other oils, peanut oil is recommended.