Steamed crab
material
crab
ginger
white vinegar
method of work
The crabs are soaked in clear water, and the shells are cleaned with a brush.
Add water to the steamer and crabs.
After the fire boils, continue to steam for four to five minutes.
Out of the pot. Very fat crab, brilliant every time you eat crabs, mix the juice with white vinegar and Jiang Mo and dip it in it. It tastes good. You can try it.
fried crab
material
3 crabs
2 onions
Ginger 3 tablets
Pepper 1 piece
2 garlic
A little soy sauce
A little salt and sugar flour
method of work
Flush the crab alive. I dare not cut it directly. Let it pass with water.
Boil water in a pot, add crabs, take them out when the color turns red, open the crabs after cooling, remove the shells, and then cut them in half.
After the crab is grilled, wrap it in flour.
Bring the pot to the fire and pour the oil. When the oil is hot, pour the chopped garlic, ginger, and pepper into stir-fry, add some soy sauce, then pour the crab into the pot and stir-fry for two or three minutes (the crab has been cooked, so it doesn't need to be fried for a long time), add the soy sauce (mixed with some water in the soy sauce), salt, and sugar, and turn it to low heat, and it will be ok when it collects juice.
Baked crab with sauce flavor
(1) Prepare two crabs, garlic, salt, puning bean paste, sesame oil and a little soup.
(2) peeling garlic and washing; Wash the crab and cut into pieces.
(3) The pot is on fire. When the oil is hot, add the crab pieces and fry them slightly, and then take out and drain the oil.
(4) Leave a little oil in the pot, add garlic and saute until fragrant, then add crab pieces, bean paste, sesame oil, a little salt, add a little soup and cook with slow fire.
Sautéed Crab in Hot and Spicy Sauce
(1) Prepare proper amount of crab, onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and edible oil.
(2) Put the meat crab in a vessel and add a proper amount of white wine. After the crab is drunk, remove the gills, stomach and intestines and cut them into pieces.
(3) Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces.
(4) Set fire to the pan and drain the oil. When the oil is 30% hot, add pepper and dried chili to stir-fry until it is spicy and fragrant, add ginger slices, onion segments and crab pieces, pour in cooking wine, vinegar, sugar and salt, stir-fry evenly and take it out of the pan.
Crab with butter and garlic
(1) Prepare crabs (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), cornflour (one tablespoon), water (1/4 cups) and salt (1)
(2) The crabs are well treated, washed, drained, chopped, sprinkled with a little salt and mixed well.
(3) Chop the garlic and chop the onion.
(4) Heat six tablespoons of oil, drain the crab, sprinkle with cornflour and mix well. Put it in medium-high heat oil, fry it until it turns red, turn it upside down and cook for a while.
(5) Take out the crab pieces, leaving two tablespoons of oil, saute the garlic until fragrant, add butter and saute until fragrant, return the crab pieces to the wok, and add the juice and garlic.
(6) Sprinkle chopped green onion and serve.
Ginger crab
(1) Prepare crab1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1 g, cooking wine15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g and balsamic vinegar 2.
(2) the crab is shelled and washed, and the knife is changed into pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use.
(3) Put the crab into the wok and fry it out. Leave the oil at the bottom of the pan, saute the scallion until fragrant, add the crab to cook the wine, quickly cover the lid, pour in the prepared juice, and turn it evenly.
Stewed hairy Crab
(1) Prepare 3 hairy crabs, ginger 1 small pieces, 3 cloves of garlic, shallots 1 tree, light soy sauce 15ml, balsamic vinegar 15ml and sesame oil 15ml.
(2) Wash the hairy crabs clean, and the ropes that bind the hairy crabs need not be untied.
(3) Put a proper amount of hot water into the steamer. After the fire boils, put the hairy crabs belly up into the steamer, cover the lid and steam for about 15 minutes.
(4) Wash, peel and chop ginger, smash garlic and chop shallots.
(5) Put the soy sauce, balsamic vinegar, sesame oil, onion, ginger and minced garlic into a bowl, and mix them evenly to make a dip for later use.
(6) Take out the steamed crab, untie the rope and put it on a plate, and dip the sauce when eating.
Green crab glutinous rice
(1) Prepare 2 blue crabs (about 900g), 400g glutinous rice, 3 tablespoons salad oil, half a tablespoon soy sauce, 2 tablespoons soy sauce, 2 teaspoons grain wine 1 tablespoon sugar, 2 teaspoons salt, green beans, carrots, corn, dried shrimps, mushrooms, diced fresh bamboo shoots, etc.
(2) Soak glutinous rice for more than 4 hours in advance, and soak dried shrimps and mushrooms in advance.
(3) Clean green beans, etc., and cut the granules. Wash the blue crab, remove the crab shell, remove the sandbag, smash it with crab tongs and cut it into pieces for later use.
(4) Add oil to the pot, stir-fry the garlic and Jiang Mo, pour all the ingredients in and stir-fry to get fragrance, and add water or broth 1 bowl.
(5) Mix the glutinous rice with all the ingredients in step 4, put it in a pot (rice cooker is also acceptable), and put the crab pieces on the rice. If the soup is not enough, add water, not too much water, just slightly higher than the rice grains.
(6) Generally, the fire lasts for half an hour. Remember not to open the lid immediately after turning off the fire. It takes more than 15 minutes for the glutinous rice to be cooked thoroughly. Sprinkle chopped green onion when eating.