Question 1: Comprehensive recipes for making crabs. How to make crabs the best? 1. Put the minced ginger in a small bowl, add the pre-cooked soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil, and stir together to make a seasoning. juice.

2. Take another small bowl and put an appropriate amount of vinegar into it and set aside.

3. Wash the crabs with clean water (pay special attention to brushing the gaps between the shell and leg claws, as well as the fluff on the big claws), put them into a large bowl in a steamer, and turn on high heat. , steam for 15-20 minutes, until the crab shell turns from green to bright red and the crab meat is mature, take it out.

4. Serve with sauce and vinegar.

Question 2: What’s the best way to make Panjin river crabs? Ask for the method of making "spicy crab":

(1) Live crabs are slaughtered and cleaned by the chef, and the crab shells and internal organs are removed; add broth according to your own needs and enjoy the sweet and delicious taste of hot pot .

(2) Place the wok on a high fire, heat the refined old oil to 50% oil temperature, add the old ingredients prepared by Chengdu Crab Village with a secret recipe and a variety of seasonings from Sichuan, such as Muma Shaner brand sea pepper, Pixian bean paste, Hanyuan pepper, etc.; (3) Stir-fry and decompose the tender blue crab meat into chunks, add fresh soup, cook for a while, then add onions, ginger, garlic, refined salt, cooking wine, Chicken essence, seafood sauce, etc., cook for about two minutes. The double-clawed jade meat is tender, the red paste is fragrant, and the delicious spicy crab is successfully made. When making spicy crab, the most important thing is that the size of the crab pieces should be uniform and the oil temperature should be moderate. Chop the crab into evenly sized pieces, put it into the oil pan and fry for 20 to 30 seconds. Add the spicy oil, onions, garlic, peppers, bamboo shoot tips, peanuts, beer, etc. After the pot is removed, put coriander on the noodles and serve. Spicy crab is ready.

Question 3: How to make river crabs delicious? Ingredients

3 river crabs

Oil, appropriate amount, salt, appropriate amount of chili sauce, 20g green onions, appropriate amount of red pepper, 4 white wine, appropriate amount of Sichuan peppercorns, 15 steamed fish, soy sauce, 20ml white sugar, 2g starch, appropriate amount of garlic, 3 cloves of coriander, appropriate amount Appropriate amount of ginger

Steps

Step 11 of making stir-fried crabs with spicy sauce

Brush the crabs clean and then add some white wine and simmer for 20 minutes to make the crabs drunk.

Step 22 of making stir-fried river crab with spicy sauce

Cut the crab into two parts, and then remove the gills and internal organs.

Step 33 of making stir-fried river crabs with spicy sauce

Dip the cut surface of the crab into starch.

Step 44 of Recipe for Stir-fried River Crabs in Chili Sauce

Prepare the seasonings.

Step 55 of making stir-fried river crabs with spicy sauce

Wash and cut the coriander into sections, shred the ginger, cut the green onion into sections, and slice the garlic.

Step 66 of Recipe for Stir-fried River Crabs in Chili Sauce

Pour oil into the wok and sauté the onions, ginger, garlic and Sichuan peppercorns.

Step 77 of Stir-fried River Crabs with Chili Sauce

Add chili sauce and stir-fry until fragrant.

Step 88 of Recipe for Stir-fried River Crabs in Chili Sauce

Then add crab pieces and continue to stir-fry.

Step 99 of making stir-fried river crabs with spicy sauce

Pour in a little white wine and stir-fry until fragrant.

Step 1010 of how to make stir-fried crabs with spicy sauce

Add steamed fish with soy sauce and continue to stir-fry.

Step 1111 of how to make stir-fried crabs with spicy sauce

Add sugar and a little salt.

Step 1212 of how to make stir-fried river crabs with spicy sauce

Add appropriate amount of water and cook for a while.

Recipe for stir-fried river crabs in spicy sauce Step 1313

Finally add coriander.

Recipe for stir-fried crabs with spicy sauce 1414

Pour in a little water starch.

Recipe for Stir-fried River Crabs in Chili Sauce Step 1515

Stir-fry evenly and turn off the heat.

Question 4: How to cook crabs easily and deliciously 1. Scrub them with a toothbrush, then use the edge of a knife to pull out the crab claws, and then cut off the tips of the crab claws

2. Then again Scrub and tear off the mouth and navel of the crab

3. Use the corner of the knife to lift it in the opposite direction to the mouth to separate the lid and body

4. Clean the gills and dirt Clean it, cut it into small pieces and put it on the plate

5. Rinse the lid, find a sand bag inside and throw it away. Then wash the crab claws and knock them with a knife. They are easy to cook and easy to eat

If you want to eat large crabs, it is recommended that you steam them ~

1. Wash the crabs cleanly. It is best to wrap the crabs if they are entangled. Tests have proved that the wrapped crabs still look better when steamed.

2. Cut half of the ginger into thin strips and half into slices

3. Add rice wine, ginger slices, and Sichuan peppercorns to the water and bring to a boil

4. Thinly shred ginger and Apple cider vinegar is placed on the lower layer

5. The crabs are placed on the upper layer and three slices of ginger are placed underneath. Steam for fifteen minutes.

If it is not too big, fry it

Fried crab with green onion and ginger

Ingredients: crab ginger slices, a few green onions (more), garlic, Chili pepper (sauce)

Ingredients: salt, light soy sauce, rice wine cornstarch

Method: 1. Clean the flower crabs and tap the crab legs with the back of a knife a few times.

2. Put the crab in the oil pan and fry it. It is best to add half of the minced garlic and fry it until it turns golden.

3. Add the ginger, green onion and white raw garlic to the pan again and sauté until fragrant. Add the chili pepper as well.

4. Add the oiled crabs and stir-fry over high heat. Add golden garlic, salt and light soy sauce, stir-fry until fragrant, then sprinkle a little rice wine.

5. Add more green onions. Fry the leaves together, thicken the sauce with a little cornstarch and cover the pot for a while before serving.

Stir-fried Crabs in Typhoon Shelter

Method 1: Wash the crabs, remove the gills, and cut them in half. Pick out the yellow from the crab lid and set aside (if you like to cook it with a lid, you must To remove the crab stomach, the crab stomach has a bitter taste)

2: Pour a little more oil into the clean pot, turn to medium heat and fry the crab. (Frying has the effect of removing the fishy smell) and fry until After the crab shells crack, take it out of the pan and set aside

3: Pour out the excess oil and leave a little in the pan, add minced garlic and sauté until fragrant, ginger and crab roe, then add the fried crabs, add a little salt and stir. Stir-fry

4: Add bread crumbs at the end, stir-fry until brown, then sprinkle with green onions and remove from the pan

Question 5: How to make crabs is the most delicious and easy to learn Spicy Crab Ingredients: Crab 2 Only (I don’t know what kind of crab), green pepper, red pepper, tempeh (I used spicy beans instead), Sichuan peppercorns, star anise, onions, ginger, garlic, salt, sugar, chicken essence, dark soy sauce, cooking wine, corn starch. Method: 1. Brush the crab clean first, uncover the shell and remove the respiratory organs. Slice green and red peppers, cut onions into sections, and slice ginger and garlic. Set aside. 2. Heat oil in a pan until it is 80% hot, add black bean paste and stir-fry until fragrant, then add peppercorns, star anise, green onion, ginger and garlic and stir-fry until fragrant. Add crabs, add cooking wine and stir-fry for two to three minutes. Add green and red pepper slices, add salt, sugar, chicken essence and dark soy sauce and continue stir-frying. At this time, if the pot is relatively dry, you can dissolve some cornstarch water. Stir-fry for another five minutes. Another note: Spicy beans are the finished products I bought in the supermarket. It contains peanuts, soybeans, dried chili peppers, sesame seeds, and maybe Sichuan peppercorns. These are the things that are exploded with oil.

Question 6: How to make the most delicious crab meat. How to cook crab meat vermicelli in a claypot. Detailed introduction to the cuisine and its functions: High-quality staple food, activating blood circulation and removing blood stasis, nourishing yin recipe, heat-clearing and detoxifying recipe, tuberculosis recipe. Taste: Salty and umami craft: Ingredients for making Steamed Crab Meat Vermicelli Pot: Ingredients: 500g crab, auxiliary ingredients: 100g vermicelli, seasoning: 15g shrimp paste, 15g cooking wine, 20g peanut oil, 5g oyster sauce, 5g sesame oil, 4g salt, 5g ginger , 10 grams of shallots teach you how to make crab meat vermicelli stew, how to make crab meat vermicelli stew delicious 1. Wash the crabs, remove the gills and chop into 4 large pieces, crack the large claws with the back of a knife, and remove the tail end of the crab legs; 2. Marinate the processed crab meat with salt and wine and set aside; 3. Cook the vermicelli, drain it, add shrimp paste and oyster sauce and mix well; 4. Use an oil pan to sauté the scallions, fry the vermicelli and serve Place it in a casserole; 5. Place the crab meat on the vermicelli and steam for about 10 minutes, then sprinkle with chopped green onion and pour in sesame oil. Tips - foods that are incompatible with each other: Crabs: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; crabs should not be consumed with cold drinks Causes diarrhea. How to make crab meat porridge details the cuisine and its effects: Recipe for replenishing qi and blood, recipe for bruises and fractures Taste: Fragrance process: Ingredients for making crab meat porridge: Main ingredients: 150 grams of crab, 50 grams of japonica rice Accessories: 3 grams of ginger Seasoning : 3 grams of vinegar, 3 grams of soy sauce. Teach you how to make crab meat porridge. How to make crab meat porridge delicious. 1. Take out the crab meat and crab roe. 2. Put the washed japonica rice into the pot, add 500 ml of water, bring to a boil over high heat, then simmer over low heat; 3. Add crab meat and crab roe, add an appropriate amount of ginger, vinegar and soy sauce, and cook briefly. Tips - Health tips: This porridge has the function of nourishing qi and blood and regenerating bones and tendons. Suitable for fractures, etc. Tips - foods that are incompatible with each other: Crabs: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; crabs should not be consumed with cold drinks Causes diarrhea. Japonica rice: Meng Shen of the Tang Dynasty said: "Japonica rice should not be eaten with horse meat, as it may cause tumors. It should not be eaten with cocklebur, which will cause heartache." Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry in nature and helps fire, and it is not a moderately cold stool. Those with diarrhea should avoid it.”

Question 7: How to eat crabs? Fresh crabs, very delicious. However, if the caught crabs die, their flavor will be gone, and people may suffer from poisoning symptoms after eating them. So, what is the reason?

Crabs live in water and like to eat dead fish, dead shrimps and other decaying animal carcasses in the water. Crabs will be infected with certain bacteria in their bodies. River crabs, in particular, mostly grow in polluted river ponds, and there are a lot of germs inside and outside the crabs' bodies. Live crabs can excrete bacteria through the body's metabolism; once a crab dies, the bacteria in its body will multiply and decompose the crab meat. Some bacteria will also produce toxins. If people eat such crabs, it will cause food poisoning, which is common. Symptoms include nausea, vomiting, abdominal pain, and diarrhea; in severe cases, dehydration, electrolyte imbalance, convulsions, and even shock, coma, and sepsis may occur.

If the above situation occurs, the patient should be sent to the hospital immediately and given intravenous infusion of glucose saline or compound sodium chloride, supplement fluids, and encourage the patient to drink more water, tea, etc. Promptly replenish potassium to maintain electrolyte balance, and administer sensitive antibiotics to control and prevent infection. People with low blood pressure should be given vasopressor drugs and other symptomatic treatments.

Therefore, when purchasing crabs, be sure to pay attention to whether they are fresh. Do not buy dead crabs, especially river crabs, and cook them thoroughly before use to kill the contaminating bacteria inside and outside the crabs. . Crabs are served with a hundred flavours.

Miao Shiyi

"The autumn wind makes the crabs' feet itch", "Crabs are served with a hundred flavours".

Crab is a very unique animal with many legs and many names. Su Dongpo called it "Jian Tuan". His poem said: "It makes me laugh at the greedy governor of Wuzhong. One poem can be exchanged for two Jian Tuan." "I have called it "Neihuanghou" several times, and the poem goes: "I have always admired Neihuanghou, the flavor is the best before the bottle.

"Tang Yanqian gave the crab the name "Crab Crab": "It is said that the richness of the crab is better than that of the Crab Crab, and the sharp point is better than the navel. " Lin Bu was ingenious and called the crab "Guosuo": "The grass and mud travel Guosuo, and the clouds and trees are called hooks (cars and boats). The characteristics of crab are very obvious. In the Tang Dynasty, Pi Rixiu's "Crab was famous before he traveled to the sea. It has bones and is still alive with meat." Mo Dao is unintentionally afraid of thunder and lightning, and the Sea Dragon King is also rampant. "The whole poem does not mention a single word crab, but it outlines the shape of crab vividly.

Crab-eating has a long history in our country. According to "Jizhong Zhoushu": During the reign of King Zhou Cheng, Haiyang offered crabs Paying tribute shows that the king had listed crab as an imperial dish at that time. There is a record of "Crab Xu" in "Zhou Li". It is said that this is a kind of crab sauce in "Qi Min Yao Shu" written by Jia Sixie of the Northern Wei Dynasty. In addition to noodles and drunkenness, Fu Gong of the Song Dynasty compiled various crab-eating methods in the book "The Crab Classic". He wrote the book "Crab Lue", which gave a detailed introduction to crab products, crab delicacies, etc. There are records of eating raw crabs in "Zhongjilu" of the Song Dynasty. Cooking methods. In the Ming Dynasty, "Agate Crab" appeared, and in the Qing Dynasty, crab dishes such as "Crab Roe Douzi" and "Crab Lamb" appeared.

There are many famous crab eaters in the history of our country. Zhang Dai is a famous crab-eating expert. He and his literary friends hold a crab party every year from January to October, and meet in the afternoon to cook and eat six crabs for each person. He wrote a special article called "The Crab Club". Li Yu, a drama theorist in the Qing Dynasty, was fond of eating crabs and was known as the "Crab Fairy". Every year, when the crabs were not out, Li Yu would save his money and wait for the crabs to come out. Ridiculing him for "taking crabs as his life", Li Yu also claimed that the money he spent to buy crabs was "money to buy his life", and said to himself: "Crabs will never be forgotten for a day in their lives, because they are addictive, enjoyable and unforgettable. It cannot be described in words. "Li Ruiqing, a famous painter at the end of the Qing Dynasty and the beginning of the Republic of China, had no money to buy crabs, so he painted a hundred pictures of crabs to satisfy his craving. He was known as "Li Bai Crabs". In the literary works "The Plum in the Golden Vase", "The History of the Ming Palace" and "A Dream of Red Mansions" There are also descriptions of crab feasts, especially in the 38th chapter of "A Dream of Red Mansions" by the Qing Dynasty writer Cao Xueqin, who vividly described the crab feast in the Grand View Garden and the appearance of people eating crabs.

Crabs, There are many varieties. "Lake crabs come out of Fengtian every year, and Wu Lu eight kneel down to get them, especially fresh ones" by Qing Li E, which writes about lake crabs; Song Meiyao's "Harvest rice and sell river crabs every year, where does February come from?" , depicting river crabs; Tang Pi Rixiu's "cyanogan green basket dyed with moss clothes, when Wu Yi first sent it to the northerners." "When you are away from home, you will always feel like a stone, but when you lose your companion, you will only know when the sea and the moon are around you." This is a poem about sea crabs. There are many famous crabs in various parts of our country, such as Tianjin purple crab, Liaoning Xingcheng swimming crab, Suzhou Yangcheng River hairy crab, Wenzhou crab Pingyang Yanting river crab, Shandong Laizhou crab, Guangdong Wuchuan Zhiliao crab, Chaoshan red crab, etc.

Crabs, orange-red egg masses, white jade-like fat, nephrite-like crab meat. , it can be said that "a bucket is full of red jade, and the two pincers burst out the fragrance of Qiongsu." No wonder Lu Chun from the Tang Dynasty said: "The taste of the four directions must contain yellow...gt; gt;

Question 8: How to make delicious ingredients for small river crabs

2 pounds of small crabs, appropriate amounts of onions, garlic, and ginger, appropriate amounts of dried chilies, Sichuan peppercorns, and green peppers, and a little white wine

Method

1. After buying the crabs, vomit them in the water Soak, then scrub clean.

2. Cut onions, garlic and ginger into mince and set aside.

3. Cut the green pepper into pieces with a hob.

4. After the oil in the pot is heated, add onion, garlic, ginger, dried chili pepper, and Sichuan peppercorns and saute until fragrant.

5. Then pour in the crabs and stir-fry until they no longer struggle. Add a little white wine, add salt and chicken essence, continue to stir-fry until the color turns red, then add water to cover, and cover the pot with a lid. Cook over high heat for about 10 minutes.

6. After ten minutes, reduce the juice over high heat, add green peppers and stir-fry before serving.